Eggplants with fava
recipeImg
Ingredients :

400 grams. Santorini fava (yellow)

4-6 eggplants (cut in half)

250 grams. Cherry tomatoes

150 grams. Capers

2 onions

2 bay leaves

Olive oil

Salt Pepper

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 carve 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.

Pumpkin soup
recipeImg
Ingredients :

4 slices Pumpkin (small size into pieces)

3 green onions (chopped)

1 clove garlic

2 sprigs Rosemary

2 cups broth

1 tbsp Olive oil

1 tbsp Butter

4 tbsp sour cream

4 tbsp Roquefort

Walnuts

Salt Pepper

4 slices bread (toasted)

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.

Tagliatelle with vegetables
recipeImg
Ingredients :

500 g. fresh Tagliatelle

2 eggplants (white and purple)

4 Zucchini

4 peppers (green & red)

4 Carrots

2 cloves garlic

(All cut into small cubes)

150 g. Beans beads (cooked and drained)

200 g. cherry tomatoes

250 g. Feta cheese (cut into cubes)

4-6 tbsp Olive oil

Salt Pepper

black-sesame

fresh Thyme

Basil leaves (and extra for garnish)

Description :

In a deep skillet over medium heat, heat the olive oil and thyme until they leave the 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 two 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.

Squid stuffed with oatmeal and almonds
recipeImg
Ingredients :

6 large squid (cleaned and chopped tentacles)

250 g. potatoes baby (cut into rings)

2 clove garlic

olive oil

3 tbsp ouzo

Salt Pepper

1 bunch parsley

1 cup. groats

2 c. water

1 onion

50 g. almonds (unsalted)

50 g. green olives (cut into rings)

1 lemon (juice and zest)

1 tsp cumin (optional)

Description :

In boiling salted water, add the bulgur and let it happen. 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.

Pouches stuffed with minced meat
recipeImg
Ingredients :

For the filling


1 kg minced

1 Onion

1 tbsp olive oil

1 bunch fresh coriander (chopped)

1/2 tsp chilli

2 tsp smoked paprika

Salt Pepper

For the dough


1 kg of flour

1 1/2 cups water

salt

To serve:


200 g. sour cream

2 tsp Mint pesto

Paprika smoker

black Sesame

kefalograviera

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.

Crabs Spaghetti
recipeImg
Ingredients :
15 crabs
1 1/2 pack Pasta
2 kg of chopped tomato (canned)
2 cups broth (from cooked crabs)
1/4 cup olive oil
2 onions
3 cloves garlic
1 bunch parsley
10 basil leaves
Salt & Pepper
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 seconds. 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 !!
Melityros with onions
recipeImg
Ingredients :

Melityros 1 piece (250g.)
2 tbs olive oil
6 Onions (sliced​​)
2 tbs Sugar (brown)
3 tbsp Balsamic vinegar
1 tsp salt
nuts
black Sesame

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.

My favorites meatballs
recipeImg
Ingredients :

500 gr. Minced meat (beef)
2 barley roll (minced)
2 onions (chopped)
1 egg
2 cloves of garlic (paste)
2 tablespoons olive oil
3 tablespoons parsley
1 tablespoon mint
1 teaspoon Oregano (fresh)
Salt - Pepper - Cumin - Smoky Paprika
Flour and Sesame (for breading)

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 "smells garlic".

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

Spicy Bean soup
recipeImg
Ingredients :

Three sausages
800 g. Giant beans (cooked or canned good)
800 g. Tomatoes (canned)
2 tbs olive oil
1 Onion (chopped)
2 cloves of Garlic
2 tbs Rosemary (leaves)
1 tsp smoky Paprika
1 liter of chicken broth
1 tbsp vinegar
2 tsp Sugar (brown)
Salt-Pepper (freshly ground)
Kefalograviera (for serving)

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.

Mushrooms in bun dough
recipeImg
Ingredients :

For the dough
150 g. flour for bread
100 g. wholewheat flour
150 ml. lukewarm water
5g. dried yeast
2 tbs olive oil
1 tbsp ariani
1 tbsp honey
½ tsp salt
1 cup sesame seeds (roasted)

For the mushrooms
1 pound wild mushrooms into large chunks
50 ml. Metaxa 12 stars
2 tbs butter
1 clove garlic, finely chopped
Fresh thyme
1 cup pomegranate seeds

For mustard
1 cup mustard with mustard seeds
½ cup chopped olives
1 tablespoon thyme

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 ', 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' 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.

Salad with peppers & anchovies
recipeImg
Ingredients :

170 gr. Fennel
100 gr. cayenne pepper
100 gr. yellow Pepper
100 gr. green Pepper
100 gr. onion
120 gm. Anchovies (or anchovy or sardines canned)
20 gr. capers
8 radishes
olive oil
1 lemon (juice and zest)
½ orange (juice)
½ bunch parsley (chopped)
10 sheets Royal
Salt-Pepper
Mafrokouki (for serving)

Description :

In a jar with a lid, pour the olive oil, the juice from the lemon & 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.