CreteTravel.com Newsletter - December 2001

In this issue (No 3):
- the recipe ("Giouvetsi")
- Imbros gorge
- The Adventures of the CreteTravel.com team: No 2
- Newsletter links

Issue No 1 - click here

Giouvetsi

1 kilo of meat (lamb, beef or chicken), half a glass of olive oil, 4-5 ripe tomatos (or a can of finely chopped tomatoes in their juice), 500 gr kritharaki pasta (or other small, rice-size pasta you find), a cup of grated cheese, salt, pepper

Recipe (serves 4-5 people):

Cut the meat in portions (enough for each serving), wash it and boil it in water (half full pot). Add salt and pepper and the tomatoes. When it has been cooked enough to make it soft, but not completely cooked, take it off the heat. Turn the oven on (220 degrees).

In a big ceramic pan or 5 smaller ones, put the meat and the water it has been boiling in (taste it and add salt or pepper if needed). Put the kritharaki pasta in, add the olive oil, stir it and put it in the oven. Let it bake until the pasta absorbs almost all the fluids (about 15-20 minutes). You can grill it for 4 minutes before you take it out, for a browner, crispier look. Serve it hot, with grated cheese on top.
 

Bon appetite!
 

Copyright - CreteTravel.com - the kitchen - 2001 !
 

Walking the Imbros gorge

Here are the photos from the gorge: (click on picture to see larger)

The Adventures of the CreteTravel.com team: No 2

Snail's pace - Click to read

Interesting links included in this newsletter

• Crete Hotels & Rooms by CreteTravel.com

• Crete Car Rental 

• Crete Books

• Currency Converter & Euro guide

• Crete weather