On a sheet pan covered with baking paper, place 250gr cherry tomatoes, each sliced in half. Sprinkle with salt and a generous amount of freshly ground pepper. Pour some olive oil over the cherry tomatoes. Grill in a pre-heated oven, at 200oC, for 20-25 minutes until caramelized.

For the panna cotta, mix the 2 yoghurts well. In parallel, soak the gelatin sheets in cold water. In a small saucepan, mix 200gr of the yoghurt with 100gr sugar and bring to a boil. Remove from the heat before the yoghurt actually boils, add the liquid gelatin and mix well until fully dissolved. Add the rest of the yoghurt in the saucepan and stir very good. Serve the panna cotta in 8 glass mugs or martini glasses. Put in refrigerator for at least 4 hours.

Wash very good the baby goat and put it in the casserole. Season the baby goat with salt and pepper. Pour over lemon juice and drizzle with olive oil. Sprinkle over oregano.

Boil the chicken and rest it in order to cool down. In another pot, frizzle the leeks with the onions and dry them. When the chicken is cold, cut it in small pieces. In a bowl put the chicken, the leeks, the onions, one cup chicken broth (from the boiled chicken), the rice, feta DODONI, salt and peppers. Stir smoothly.

Weigh all the ingredients. Sift together the flour and cocoa in a bowl. Preheat the oven to 180οC. Butter or line a square pan with parchment paper. Prepare a bain marie: fill a small pot with water and let it simmer over low heat.

Weigh all the ingredients. Preheat the oven to 180οC. Melt the butter.Grease or cover a loaf pan with parchment paper.