Recipes

Description:

I drop the fava beans in a deep pot and cover with cold water. Add an onion, 2 bay leaves and I leave it to boil over medium heat. When you are ready to pull the fire, remove the bay leaves and drain well. In blender, mix the drained fava beans, onion, salt, pepper and 2 tbsp olive oil until they are soft puree. Leave it in the fridge until the fava is tighten enough. In a pan, heat 6 tablespoons olive oil and fry the eggplant (after I have carved out), until they get golden brown and soft. Lean those on absorbent paper, to leave a lot of oil and place them in a baking pan layered with parchment paper. With a spoon create space (just pushing the flesh, left-right) and fill each with eggplant the puree. Add on top of the fava, the cherry tomatoes (cut in half) and thinly sliced onion. Sprinkle with olive oil and add salt and pepper. In a preheated oven (180 degrees) bake for about 30 minutes. Before serving, decorate with fresh capers and sprinkle with olive oil.

Description:

On medium heat, heat the olive oil and sauté the onions, garlic and rosemary. After they leave their fragrances, withdraw rosemary and garlic. Now I throw the pieces of pumpkin, salt and pepper and bring "walks" until tender. Add the broth and boil until melted pumpkin. Before you close the fire, throw and butter. To give a velvety texture to the soup, the knock in the blender along with the sour cream. Serve pumpkin soup by adding a spoonful of sour cream and blue cheese. Served with walnuts and toasted bread slices.

Description:

In a deep skillet, over medium heat, heat the olive oil and thyme until it leaves its scent. Throw vegetables (aubergines last) leave to "soften" and season to taste. At the same time, in boiling salted water, add the tagliatelle and leave for 2 minutes. Without straining them, hurl "forklifts" in the pan with the vegetables and mix gently to "unite" all together. Add the cubes of feta cheese and chopped basil leaves and mix again until slightly melted feta. Serve in a deep dish and "perk" with basil and black sesame.

Description:

In boiling salted water, add the bulgur and let it be done. In large skillet, over high heat, heat oil. Throw the onion, garlic, chopped tentacles and cook for 3-4 minutes, until tender. Add the olives, almonds, cumin, salt, pepper, oatmeal (with fluids) and continue cooking 5-6 minutes, until combined all ingredients. I pull from the heat, add the juice, lemon zest, chopped parsley, stir and leave to cool. I fill the squid with bulgur and close with a toothpick. On baking sheet lined with parchment paper, spread the potatoes, salt and pepper and strew over them stuffed squid. Sprinkle with oil and ouzo, salt and pepper and bake for 30 minutes in preheated oven. Serve with chopped parsley.

Description:

In skillet, over medium heat, lightly sauté the minced meat, add all ingredients simultaneously. Keep aside to cool. Throw the flour in a bowl, add salt and water. Knead until a firm dough. On floured surface conjure up the dough by hand and create a large, thin sheet. With cup cut round pieces and put a tablespoon of minced meat in the center. Fold the edges to make a pouch. Drop pouches in a saucepan of salted boiling water and cook until they rise to the surface. Serve pouches with sour cream, mint pesto and sprinkle with smoked paprika, black sesame seeds and grated gruyere.

Description:

Wash thoroughly the crabs, under running water. In a large pot with water, after adding a little salt, lemon, olive oil and parsley (to catch the smell), put the crabs and boil on medium heat for 20 minutes. Take crabs and keep the broth for pasta and sauce.

In a pan fry the onions (chopped) and the cloves of garlic. Add tomatoes, broth, salt, pepper and let it simmer. Shortly before taking the sauce from heat, add the crabs, which have opened up in the middle (to soak up sauce), as well as parsley and basil leaves.

Boil the pasta in lightly salted water to which I added a cup of broth of crab. After the drain, put them into the pot with the sauce and the crabs. Perk with fresh parsley.

Description:

In a skillet, heat the oil and add the onions. Once softened a bit, add the sugar, the salt and mix sure to get color. "Turn off" with vinegar and leave it to evaporate. Serve the cheese on wood cutting "covered" with onions, accompanied by walnuts and sprinkle with black sesame seeds. Separate appetizer for white wines.

Description:

In a large pot, put all the ingredients and knead well to unite. I let it "rest" for a while and then conjure up into small meatballs. Before I fry them in hot oil, I coat some with sesame seeds and the rest with flour. Accompany with ready pies, which I warm in the oven, with fresh parsley salad and yogurt that "smells garlic".

* For the parsley salad, mince a bunch of parsley, ½ bunch of mint and 2 roasted red peppers. Add 2 tomatoes, ½ cucumber, 1 red pepper (all diced), ½ cup toasted pine nuts, salt, pepper. Sprinkle with olive oil and lemon juice and mix well.

Description:

In saucepan, over medium heat, heat the oil. Add onion and garlic and saute for 3-4 minutes, until they soften. Turn up the heat, add the sausage and cook for 4-5 minutes. Add rosemary, paprika, the tomatoes, broth, vinegar, sugar, salt, pepper and let it boil. Add beans and cook for another 5 minutes. Serve the soup with grated gruyere, chopped rosemary and warm bread.

Description:

In a bowl, mix the wet ingredients with the yeast, let the mixture for 10 minutes in the mixer, mix the flour, honey, salt and half of the sesame seeds. Add the liquid ingredients, kneading at low speed for 10 minutes, until we have an elastic dough, which unsticks from the walls. Leave the dough covered in a warm place to double. When the dough is ready, knead once again and cut into four pieces. Sprinkle the kitchen counter with the remaining sesame seeds and we create four buns. Leave them for half an hour, covered with a clean towel and then bake in a preheated oven at 180 degrees for 20 minutes or so. In a hot pan, add the butter and garlic. When melted, continue on with the mushrooms and cook for 2 minutes on high fire, extinguish with Metaxa. Cook over low heat until all the liquid. Sprinkle with thyme and pomegranate seeds. Prepare the mustard and stir the ingredients until you have a uniform mixture. Serve the mushrooms in warm buns with mustard sauce on the side.

Description:

In a jar with a lid, pour the olive oil, the juice from the lemon and orange, salt, pepper and mix well together. Finely chop the parsley and sliced ​​radishes. In a deep pan, mix all the chopped vegetables. Add the capers and half of the anchovies, drizzle with oil and lemon sauce, mix well and leave for about 30 minutes in the refrigerator. Serve the salad in glasses and divide the remaining anchovies in every glass. Decorate with chopped parsley, basil leaves, lemon zest and mafrokouki.