DODONI feta, the best-selling PDO feta in Greece, and authentic DODONI halloumi, received significant recognition for their exceptional flavour at this year's Great Taste Awards, one of the most important institutions that evaluates and recognizes the best food and drink worldwide.
For the croquettes:
Cut the gruyere cheese into small triangles.
Put the corn flour in a bowl and pour in the oregano. Stir well the oregano with the corn flour.
Beat the eggs.
Pass each piece of cheese from the egg and then in flour.
Repeat the same procedure two more times.
Put the corn oil to burn and then fry the breaded cheese until they get a nice golden color.
Tip: You should not burn the corn oil too much because the cheese will not melt while making crust from the outside.
DODONI, leading dairy industry in Epirus, received new recognition at the ''PROTAGONISTS OF THE GREEK ECONOMY'' event which showcases and recognizes enterprises that support the Greek economy and actively contribute to its development.
Cut the cauliflower into florets. Remove the central stem and put the florets in a large bowl of cold water acidulated with a little vinegar. Leave for 15 minutes, rinse with plenty of water and drain well. Blot with kitchen paper to remove excess water. Spread out the florets in a baking tin lined with greaseproof paper. In a small bowl, mix the olive oil together with the spices, (coriander, cumin, turmeric), and salt and pepper. Brush the mixture all over the florets.