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  • A delicious healthy breakfast

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    A delicious healthy breakfast with great nutritional value!

    See below how to make it.

    Recipe

    – 200g wheat
    – 70g sliced almonds
    – 70g coarsely chopped walnuts
    – 20g raisins
    – 1 tsp cinnamon
    – 1 tbsp honey or 2 tbsp sugar
    – Seeds from a small pomegranate

    Instructions

    Pour out the first boiling water. After about 50 minutes, the wheat will be ready. Make sure there is a little broth left and allow it to cool slightly. Add the ingredients listed above, mix them together, and your breakfast is ready!

    Good luck!

  • The great nutritional value of wheat! A healthy breakfast with antioxidant action

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    The great nutritional value of wheat! A healthy breakfast with antioxidant action

    t is remarkable how great the nutritional value of wheat is, both in plant proteins and in vitamin A, B-complex vitamins, and vitamin E.

    By adding almonds, walnuts, cinnamon, raisins, and pomegranate, it becomes a complete, healthy breakfast, delicious and a true energy bomb!
    Almonds are rich in polyunsaturated fatty acids, vitamin E, calcium, and dietary fiber.

    Walnuts are antioxidants, rich in magnesium, potassium, phosphorus, iron, and vitamin E.

    Cinnamon contains manganese, which is responsible for the formation of connective tissue and bones.

    Raisins are an excellent source of energy, they help with proper intestinal function, and they contain iron, vitamins, and trace elements.

    Pomegranate contains phenolic substances with extremely powerful antioxidant action, which appear to be higher than that of other fruits! Studies show that it has cardioprotective effects, lowers blood pressure, and prevents the oxidation of bad cholesterol (LDL).

    You can add sugar, honey, or coconut sugar to make it a sweet treat!
    What is equally important and significant is the broth from boiling the wheat! It is easy to digest, helps improve bowel function, addresses bloating, and benefits overall health!

    See the recipe

  • Greek traditional pita

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    Greek traditional pita

    Ingredients

    – Flour (as needed, approximately 1 kg)
    – 2 cups lukewarm water
    – 1 tablespoon sunflower oil
    – 1 tablespoon salt (level)
    – Yeast (optional)
    – 1 tablespoon vinegar
    – 1 cup half fresh butter and half sunflower oil

    Filling
    – Feta cheese
    – Kasseri cheese
    – 2 eggs

    Instructions

    1. In a bowl, mix the flour with the yeast (if using). Create a well in the center and add the salt, oil, vinegar, and water.
    2. Knead the mixture to form a dough ball, working it until it becomes soft and smooth. Let the dough rest for about 30 minutes.
    3. Divide the dough into 12 equal balls. Roll out each ball into a small, plate-sized circle, and butter each one. Sprinkle some flour on top to make the pita flaky, just like the old traditions!
    4. Pair the small dough circles together, making 6 larger circles. Roll out these circles into large sheets. Place the first three sheets on the bottom of the baking pan, followed by the filling, and then cover with the remaining three sheets.
    5. Always butter between the layers! The first sheet should be larger to form the edges, as should the last sheet for creating the pita’s designs.
    6. When rolling out the dough, don’t forget to flour the surface as needed. After finishing the pita, score it, drizzle the remaining butter and sunflower oil mixture on top, and sprinkle a little water with your fingers.
    7. For the filling, mix feta cheese, kasseri cheese, and 2 eggs (and any other cheese you like). Bake at 200°C (392°F) with both top and bottom heat for about 45 minutes, or until golden brown.

    Καλή επιτυχία !

  • July, the Harvest Month

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    July, the Harvest Month

    July is considered the most important month because it marks the time for harvesting grain. Nowadays, the threshing is done with the help of combine harvesters and typically lasts all of July, sometimes extending into the first days of August, depending on the weather.

    When the last day of the harvest arrives, a portion of the last field is left unharvested to create the “Dragon.” This involves pulling out the tallest and ripest stalks and giving them to the girls to make the “Cross.” They then bind the stalks with red thread in three place at the roots, in the middle, and at the to symbolizing the three persons of the Holy Trinity.

    The head of the household places the “Cross” in the home’s iconostasis, under divine protection. It remains there until it’s time to crush it with their palms and mix it with the seeds for the new planting season, so it can impart its fertile power to them.

  • Second year pie celebration with the Voiaki

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    Once again this year, “Mills of Rodia” from Grevena collaborated with Voiaki Estia and its exceptional president, Mr. George Papadopoulos, for the pie festival that has now become an institution!

    People of all ages have always loved pies in the villages of Voio, in Macedonia, which is why pies have always been and still are found in every home! They are pleasantly eaten for breakfast, as an afternoon snack, and often replace lunch. The ingredients are whatever good nature offers, depending on the season!

    As part of the tradition dissemination, Polyxeni Preveza, a third-generation miller’s daughter, reminded us how to roll pie dough and spoke about its secrets! Both she and the skillful women of Voio made pies and sweets this year to welcome everyone! Guests were greeted with roxakia, revani, and pliaf! Naturally, the pies of the region were the highlight of the event: cheese pie, leek pie, bran pie, pumpkin pie, spinach pie, corn pie, nettle pie, trachana pie, sourdough pie, and spinach cheese pie.

    We thank Maria Chatzikonstantinou, Stavroula Gotzamani, Konstantina Avlogiari, Eleni Moustakli, Margarita Lafazanidou, Chrysoula Mita, George Papaparaschos, Christina Papadopoulou, and Theodora Papadopoulou.

    The speaker of the event was the Deputy Mayor of Thessaloniki, Theodora Leipsistinos, philologist, author, and notable Voian, who described the dietary habits of our region, and we thank her very much!

    Our event was honored by the presence of Thessaloniki MP and lawyer Ms. Anna Efthymiou, municipal councilor and educator Ms. Eleni Antoniadou, Thessaloniki politician and lawyer Ms. Aphrodite Nestor, president of the Macedonian Philanthropic Brotherhood Mr. Nikolaos Valkanos, the distinguished chef Nikolaos Alexiadis and president of Pancretan Macedonia Mr. Petros Petrakakis!

  • Macedonian Brand

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    Macedonian Brand

    Permission to use the Macedonian Brand

    Thank you to the Association of Exporters (SEVE) for the permission to use the Macedonian Brand.

    From the rich land of Western Macedonia, we gather high-quality grains from the finest varieties of our region. Our expertise, combined with the harvesting of grains from the wider area of Western Macedonia, makes us particularly competitive with the advantage of producing pure products without additives and preservatives.

  • 32o MONEY SHOW 2024

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    32o MONEY SHOW 2024

    Voiaki Estia at the Business

    This event was held with great success on Saturday, February 10th 2024. It was an exceptional effort to promote various businesses in voios  from the actual place.

    “Rodia Mills” of Grevena would like to offer their gratitude to “Voiaki Estia” for their kind invitation to participate in such a significant event, whose purpose was to promote the products and business action of our homeland.

    We also wish to congratulate the distinguished organisers of this event, the President of the “Voiaki Estia” Mr Giorgos Papadopoulos as well as the  Deputy Mayor and philologist Ms Theodora Lipsidtinou.

  • Recipe for Roxakia

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    Recipe for Roxakia

    Ingredients:

    – Approximately 4 cups flour (tea cups)
    – 1 cup of tea corn oil
    – 1 cup of tea condensed milk, preferably diluted with water
    – 4 small eggs
    – 2 cubes of fresh yeast (100g)
    – 2 teaspoons baking soda
    – Salt
    – 3 tablespoons cocoa powder (optional)

    For the syrup:

    – 3 cups of water (tea cups)
    – 3 cups of sugar (tea cups)
    – 2 cinnamon sticks
    – 1/2 lemon juice (after the syrup boils)
    – Some butter

    Instructions:

    1. In a bowl, mix warm milk with fresh yeast. After 10 minutes, add beaten eggs, corn oil, and salt. Sprinkle baking soda into the flour, mix, and add it to the bowl.
    2. Ensure a smooth and soft dough. Let it rest for 15 minutes. Divide it into strands, butter them, and shape them as desired. Place them on a baking sheet, allowing space for expansion, and bake at 180°C (356°F) for 20 minutes.
    3. Optionally, you can keep a portion of the dough, add cocoa powder, and create two-colored twists (roxakia).

    For the syrup:

    1. In a saucepan, combine 3 cups of water, sugar, and cinnamon sticks. Boil for 3 minutes. Turn off the heat and add lemon juice.

    2. Allow the twists (roxakia) to cool and the syrup to cool slightly. Dip the twists in the syrup for about 30 seconds. For juicier twists (roxakia), leave them submerged in the syrup for a longer time.

    Good luck!

  • The collaboration between “Mylos Rodias” and “Kritagenis Makedonias” for the promotion of the Cretan dish “Kritika Kalitsounia.”

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    This time, we made Cretan Kalitsounia with the “Mills of Rodia” and the “Cretans of Macedonia”.

    After all, the love between Macedonia and Crete is well-known! The recipe and execution were done by the wonderful Cretan, Katerina Spantidaki!

    The “Cretans of Macedonia” and their president, Giannis Kapetanakis (Cretan Association of Pavlos Melas and Friends), hosted us at the 14th Primary School of Stavroupoli and organized the 1st Cretan Gastronomy Seminar, which took place on Sunday, November 12, 2023, and was a great success!

    Rethymnian Katerina Spantidaki shared her knowledge of the traditional Cretan recipe and showed us her secrets! We made many, many Cretan Kalitsounia… the ovens were baking non-stop…!

    We were delighted to participate in this event and look forward to doing it again!

    See the recipe

  • Cretan Kaltsounia

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    Cretan Kaltsounia

    Υλικά

    For the Dough

    – 550 g all-purpose flour
    – 250 ml water
    – 125 ml olive oil
    – 30 ml lemon juice
    – 30 ml raki
    – A pinch of salt

    For the Filling

    – Approximately 1 kg mizithra cheese
    – 1 egg
    – Fresh mint

    Garnish

    – Honey for drizzling
    – A little sesame seeds

    Yields approximately 35 – 40 pieces

    Instructions

    1. In a bowl, mix the water, olive oil, lemon juice, and raki together using a whisk. In a separate bowl, mix the flour with the salt. Then, combine the dry ingredients with the wet ingredients and knead the dough.
    2. Once the ingredients are well combined, wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
    3. For the filling: In a bowl, mix the mizithra cheese, egg, and fresh mint, kneading them together.
    4. Take the dough out of the refrigerator, roll it out, and cut it into 10 cm circles using a cookie cutter.
    5. Place a portion of the filling on each circle, sprinkle with sesame seeds, and fold the dough over to seal. Press the edges with a fork to close them securely and place them on a baking tray.
    6. Bake at 170°C with the top and bottom heat on for 20 minutes. Serve with honey!

    Enjoy!