Sauteed Spinach



4 tbsp olive oil

2 cloves garlic

50 g spinach

1/2 cup pine nuts

1/3 cup raisins

2 tbsp molasses

Salt, pepper


Clean, wash well and drain the spinach. Heat the olive oil in a nonstick pan and sauté the garlic for 2-3 minutes on high heat. Do not let it burn.

Then remove the garlic and add the spinach. Season with salt and pepper to quickly allocate the liquid.

In another pan fry the pine nuts ( don’t add any fat) for 1′-2′. Then add the spinach, raisins and molasses. Mix well for 1′-2′. Serve hot.

Bon Appetit!

Spanaki sote


Potato Gratin



1 kg of potatoes grated

2 tbsp olive oil

1 onion thinly sliced

2 cloves grated garlic

3-4 sprigs of thyme

2 sprigs rosemary

1 bay leaf

2 tbsp butter

2 tbsp of flour

2 cups milk

1 pinch of nutmeg

1 cup grated graviera

1 cup grated Kefalotyri


Wash well, peel the potatoes and grate on a coarse grater. Put in a colander, rinse with plenty of water and season with salt. Press the potatoes by hands to drain the liquid.

Heat the olive oil in a nonstick pan and lightly sauté the onion and garlic for 2′. Add thyme, rosemary, bay leaf, potatoes and continue to sauté for 4′ over high heat.

Heat the butter in a nonstick pan. Add the flour and mix well with a whisk. Add milk and continue to stir until the béchamel. Remove the pan from the heat, add the nutmeg, graviera, Kefalotyri and stir until smooth sauce.

Mix the potatoes and bechamel in a large bowl and put in a Pyrex. Preheat oven to 180ºC and bake the potatoes in the air for 30′ until golden.

Bon Appetit!

Potato gratin




Stew Vegetable



1 onion finely chopped

2 cloves garlic, finely chopped

2 red bell pepper diced

2 eggplant sliced

2 zucchini sliced

3 tomatoes, chopped

1 cup tomato juice

1 pinch of sugar

1/2 cup olive oil

Parsley chopped

Salt, pepper


Heat 3 tablespoons of olive oil in a deep non-stick frying pan. Add onion, pepper and saute 3′ until softened. Then add the garlic, eggplant and continue to saute over high heat. Then add the zucchini, salt, pepper and continue to stir until the liquid comes out of vegetables. At the end, add the tomatoes, tomato juice and the remaining olive oil. As soon as comes to a boil turn down the heat and cook for 20′-25′ until the vegetables are softened.  Add sugar and mix well. Serve with а lot of parsley.

Bon Appetit!

summer tourlou

Beef with Mashed Potatoes



1 kg veal

1/2 cup olive oil

1 onion finely chopped

1 clove garlic, finely chopped

1 bay leaf

1/2 cup white wine

8 potatoes

1.5 tablespoons of butter

1/2 cup milk

Salt pepper


Cut the meat into portions, wash and drain. Pour into a pan  the olive oil, add the onion, garlic, meat and sauté over high heat. Add the wine, bring to a boil twice and turn down the heat. Add bay leaf, 1 cup of warm water, salt, pepper and continue to cook until the meat soften with a little sauce.

Wash and peel the potatoes, boil in salted water until tender, drain and put in a bowl. Keep 1/2 cup of water from the pan where the potatoes was cooked. Mash the potatoes, add milk, butter, a little stored water and stir well. Serve mash potatoes with meat. Sprinkle with a little pepper.

Bon Appetit!

Beef with mash potatoes

Spaghetti with Tuna and Cherry Tomatoes



500g spaghetti

3 chives sliced

1 clove garlic, sliced

2 canned tuna in olive oil

250g cherry tomatoes

1 bunch rocket

1 cup grated Kefalotyri

Salt, pepper


Cook the spaghetti in a large amount of salted water for 11′ until al dente.

Pour olive oil from canned tuna in a non-stick pan and sauté the onion for 3′ until softened. Add garlic. As soon as the garlic exudes aroma, add tomatoes and mix well. Season with salt, pepper and add small pieces of tune. Add the pasta in the pan with a slotted spoon  and mix well. Remove from the heat and add the rocket. Season with salt and pepper. Sprinkle with Kefalotyri.

Bon Appetit!

Pasta with tune



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