1 kg tomatoes
½ kg medium peppers (5-6pcs)
4 big onions cut in blender or grated, well drained to make it less watery
one full tablespoon of rice for each tomato and pepper (10-12 spoonfuls)
1 tbs spoon of tomato paste
3 tbs finely cut parsley
1 cup olive oil
2 tsp white raisins
2 tsp pine kernels
Salt, pepper, a little sugar
3-4 medium potatoes cut in 8 pieces to support the stuffed vegetables in the baking pan
•Cut off the tops, retain
•With a small spoon scoop out the contents of tomatoes, pass them through a sieve in order to
•remove seeds from the flesh. Add salt.
•Cut peppers at the stem and remove the seeds. Retain tops.
•Put the hollowed out peppers and tomatoes in a baking pan
•To prepare the stuffing: heat oil and brown onions, blended or grated and well drained, for 2-3 min. Add rice and tomato flesh (should be about 1 ½ -2 cups), tomato paste, sugar
•Cook for a few minutes on low heat, stirring well. Add salt and pepper
•Add chopped parsley
•Cook for another 2-3 min
•Stuff the tomatoes and peppers with the rice, leaving some extra space (c.1 cm) for the rice to puff up and cook completely. Cover them with the retained tops.
•Keep the vegetables in upright position with the help of potatoes, cut into big pieces.
•Pour over rest of tomato juice
•Put the pan in the oven to bake at 200 ° C for 1 ½ hours
•Add water if needed while cooking
•Let it rest for an hour and serve hot with tomato salad, feta and fresh bread. Tastes delicious cold, too
7-8 sheets puff pastry
1 bunch parsley
1 bunch dill
1 tsp salt
2 green onions
250g feta cheese
•Rinse and clean the spinach, cutting off the stems. Also cut parsley and onions. Put them all in a bowl, add salt and rub with your hands well in order to get a smooth mixture, and then drain off liquid. Add feta and eggs and mix well.
•Grease a baking pan, cover its bottom with 2 sheets of dough, fold them in case the pan is too small and spread some oil on top. Then spread half of the spinach stuffing.
•Roll out 2 more sheets, oil them and spread the rest of the stuffing.
•Place 2 more sheets on top and oil well.
•Cut the pie in pieces and bake in the oven at 180° C for 1 hour and 20 min.
• When brown, cover with foil
1/3 cup olive oil
Feta cut into small pieces
2 cloves chopped garlic
1 small onion, chopped
•Heat some of the oil in the frying pan and fry garlic with onions for 3 min
•Add mussels, salt and pepper to taste, simmer for a quarter of an hour, adding some water while cooking
•Add feta and stir
•Cook for 5 more minutes, sprinkle with lemon juice and serve with toast
1 pack puff pastry in sheets
200g fresh mushrooms, sliced
4 tbs olive oil
3-4 onions, chopped
2 cups milk
1 ½ tbs flour
2 tsp parmesan
1 tbs spoon of basilica dried and chopped (or fresh)
3 tbs chopped parsley
salt and freshly ground pepper
•Brown mushrooms and onions on medium heat for 10 min until tender
•Remove from heat and add salt, pepper, parsley and basil
•Add flour to the cold milk, stir with fork
•Melt butter in small pan, add the mixture with milk and flour stirring continuously until it thickens and the béchamel is ready.
•Remove from heat, let it cool a bit and add parmesan, an egg, salt and pepper
•Mix in mushrooms and onions
•Put the sheets of the pastry in a well greased baking pan, spread the mixture on top and bake at 170° C for 30 min until it rises and browns
1 – 1.2kg beef, cut into pieces
1kg green beans
800g peeled and chopped tomatoes
1 chopped onion
1-2 cloves garlic, chopped
½ cup olive oil
Salt, pepper to taste
Parsley, finely chopped for garnish
•Heat the olive oil in a pan and brown the meat all over
•When almost ready, add the onion and garlic and let it simmer until the meat becomes tender, but not fully cooked
•During the cooking, add water ad lib
•Add green beans, pepper, salt, sugar, cover the pan and let cook until the beans are ready
•Add parsley, cook for additional 1-2 more minutes, serve.