Guest Chef recipes

Greek baked feta cheese bouyiourdi

Category: Appetizer

Preparation time: 6 hours & Execution time: 5 minutes

Ingredients for 10 portions:

For the feta cheese foam (6-8 portions)

  1. 300 gr. Feta cheese
  2. 200 gr. Pickle
  3. 200 gr. Dairy cream
  4. 60 gr. Cold/hot Espuma


  1. Add all the ingredients in a thermomix.
  2. Cook it in 70 degrees for 5΄minutes.
  3. Add them in a siphon and put 2 ampoules.
  4. Keep them at room temperature.

For the panca-tandoori cream

  1. 15 gr. Panca  chili paste
  2. 15 gr.  Tandoori Idian paste


  1. Add in a bowl all the ingredients.

For the confit cherry tomatoes

  1. 5 tomatoes
  2. 100 ml. syrup 1:1
  3. 1 stick of basil
  4. 1 item of Asteroid anise
  5. 1 clove of garlic


  1. Blanch and peel the cherry tomatoes.
  2.  Boil the rest of the ingredients in a small pot.
  3. Remove it from the heat and add the cherry tomatoes.
  4. Let them cool down in the syrup.

For the metsovone croquette

  1. 50 gr. Smoked metsovone
  2. 60 gr. Ground pistachio
  3. 20 gr. Panko
  4. egg& flour in order to bread


  1. Cut the Metsovone cheese in cubes of 1×1.
  2. Mix the panko with the pistachio.
  3. Bread the Metsovone cheese and fry it in 175 degrees.

For the oregano olive oil

  1. 300 ml. Grape seed olive oil
  2. 100 gr. Parsley
  3. 50 gr. Fresh oregano


  1. Add all the ingredients in the thermomix.
  2. Blend them in high speed, until it reaches 37 degrees.
  3. Use the colander for the oil and put it in a feeding bottle.

For the pepper chips

  1. 5 items of green peppers
  2. 30 gr. Almifrio (Ultratex)
  3. 350 ml. Vegetable broth
  4. Egg & flour in order to bread


  1. Boil the peppers in the broth, until they become soft enough.
  2. Get them drained and blend them in the theromix along with the Almifrio.
  3. Apply the mixture in sil pat in a thin dough and add them in the dehumidifier in 65 degrees degrees for 6 hours, till it becomes crispy.

Dish decoration:

  1. Sun-dried crispy pepperoni
  2. Tomato flakes


  1. Add the foam in the center of the dish.
  2. In the center of the foam add the panca-tandoori cream.
  3. Add around the foam the confit cherry tomatoes and the Metsovone croquette.
  4. Garnish with oregano oil, tomato flakes and sun-dried crispy pepperoni.

Enjoy your meal …
Special credits to Rizes restaurant for their hospitality. 

 Chef: Panagiotis Delithanasis