Christmas Salad



4 boiled potatoes

1 boiled chicken fillet

4 boiled eggs

3 cooked beets

4 tbsp. mayonnaise

1/2 bunch parsley

4 tbsp. olive oil

2 green onions chopped

1 clove garlic chopped

Cheese grated plus small piece of

cheese for decoration

Salt, pepper

Pomegranate Seeds

Red bell pepper


Prepare separately 4 mini salads:

1. Mash the boiled potatoes with a fork,

add 2 tbsp. olive oil, finely chopped onion,

chopped parsley, salt pepper. Stir.

2. Cut boiled chicken fillet into small

pieces, add 2 tbsp. mayonnaise, salt,

pepper. Stir.

3. Cut boiled beets  into small pieces,

add 2 tbsp. olive oil, finely chopped garlic,

a little parsley, salt, pepper. Stir.

4. Cut eggs into pieces, add salt, pepper and

2 tbsp. mayonnaise. Stir.

Place a round shape forming salads on a

platter and lay out 4 layers:

potato salad;

potato salad;

beet salad;

egg salad.

Sprinkle the top layer with grated cheese.

Decorate salad with pomegranate seeds,

parsley, slices of red sweet pepper and a slice of cheese.

Place salad  in the fridge for 1 hour.

Take off the round shape before serving.

Bon Appetite!


праздничный салат на Рождество111222

Rice with Cabbage — Lachanoryzo



1/2 cabbage cut into small pieces

2 large onions finely chopped

3 tbsp of tomato paste

3 cups of rice

Salt, pepper

Olive oil


1. Clean the cabbage from the stalk, cut it,

wash it well and let it drain.

2. Sauté the onion with the olive oil in a large saucepan

and when it is blanched, add the cabbage and stir well

to combine all the ingredients.

3. Season with salt, pepper and leave it to cook on medium

heat during 3′-5′.

4. Add the tomato paste and saute well until it dissolves.

5. Add two glasses of hot water  and let it boil until the

liquid has evaporated and the cabbage is half cooked.

6. Add rice and mix well.

7. Add very hot water and let it cook for about 10′.

8. Remove the food from the fire when it has a little

broth, cover it and set aside for 10′ until thickened.

9. Serve hot with a lot of lemon.

Bon Appetite!





Stuffed Pancakes with Two Sauces


Ingredients for pancakes:

2 eggs at room temperature

1 cup flour

1 pinch of sugar

1/4 tea spoon of salt

1 — 1/4 cup fresh milk

2 tbsp butter melted and cold

Ingredients for stuffing:

3 slices of bacon

3 tbsp of olive oil

1 onion cut into slices

300 g  fresh mushrooms cut into slices

500 g frozen spinach and well drained

250 g of cottage cheese

150 g of kaseri cheese grated

100 g parmesan grated

1 egg

Salt, pepper

Ingredients for tomato sauce:

3 cups grated tomato

1 garlic clove, minced

1 pinch of sugar

Salt, pepper

Fresh herbs: basil, thyme etc.

Ingredients for the cheese sauce:

1 cup fresh milk

1 tbsp corn flour

1 tbsp butter


1/2 cup parmesan, grated



Beat eggs with wire whisk in a bowl.

Add milk, sifted flour, butter, sugar,salt.

Mix all together and whisk well until combined.

Then cover the mixture with plastic and set aside

for 1 hour.

Preheat a flat griddle over medium-high heat.

Scoop 1/4 cup of pancake batter onto griddle.

Let pancakes cook until bubbles form before flipping.

Cook other side until golden brown.

Saute the chopped bacon over medium heat for 2-3 min.

Then remove the bacon from the pan and put it on a plate.

Add the onion and mushrooms to a pan with olive oil.

Saute until the onion become translucent and mushrooms are

tender, and all the liquid has evaporated.

Press the spinach to remove as much liquid as possible.

Put the cottage cheese, egg, grated cheese in a bowl.

Add the sautéed vegetables, bacon and spinach

(as dry as possible), salt, pepper and mix well.

Fill each pancake lengthwise with 2 1/2 tbsp of the filling,

roll it and place in a small bakeware.

Pour the tomato sauce and bake in well preheated oven

at 180°С, in the air, for about 20 min.

Serve a little cheese sauce on the plate and then put

the pancakes.

Sprinkle with grated parmesan as desired.

Tomato sauce:

Boil all ingredients for tomato sauce in a saucepan on medium

heat for 15 min.

Cheese sauce:

Put all ingredients for the cheese sauce in a small saucepan

(except cheese), and let it to thicken stirring for a few minutes

in medium heat.

Then remove it from the fire and add the cheese, stir until cheese

is melt.

Keep it warm until served.

Bon Appetit!





Chicken Gioybetsi



1 onion in pieces

2 cloves of garlic

 ½ tbsp. carnation, grated

1 tbsp. cinnamon

Black pepper


½ cup of olive oil

5 chicken breasts, in pieces 

1 box of chopped tomato

1 tbsp. tomato paste

500 g orzo

Kefalotyri, grated


Preheat the oven to 200 ° C.

Blend the onion, garlic, spices and olive oil in the blender.

Put the chicken breasts in a pan and pour the

marinade over it.

Brush the chicken breasts with a generous amount of

marinade and bake for the remaining 20 minutes on

the lower grill.

Add the chopped tomato, water and tomato paste,

stir and let it boil.

Boil a pot of water and add orzo.

Leave it to boil for 1 minute and  strain.

Rinse orzo with tap water in the strainer.

Remove the pan from the oven.

Put the chicken on a platter and cover with aluminum foil.

Add the orzo to the pan, mix and put in the oven again.

Bake, stirring once in between, after 15-20 minutes cooking

Serve with the chicken.

Add fresh olive oil, black pepper and grated kefalotyri

on top of the dish.

Bon Appetit!



chicken yuvetci


Fast Chicken Fillets with Honey, Garlic, Cherry Tomatoes and Basil




700 gr chicken  drumsticks and thighs fillet

cut into strips (2 cm thick)

2 cloves of garlic, finely chopped

20 chopped tomatoes cherry cut in the middle

1 tbsp. mustard

1 tbsp.  honey thyme

40 ml of lemon juice

2 tbsp. fresh basil leaves, finely chopped

80 ml of olive oil

Salt, freshly ground pepper


Heat the olive oil in a large skillet over medium heat.

Sauté the chicken for about 6 — 7 minutes until

well brown on all sides.

Add the tomatoes, garlic, salt, pepper.

Sauté for another 2 to 3 minutes until the tomatoes are

slightly softened.

In a bow mix the honey, mustard and lemon.

Pour the sauce into the chicken.

Gently mix.

Sprinkle the basil and cook for another

5 minutes until the tomatoes are tender.

Accompaniments green salad and fluffy rice.

Bon Appetit!




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