1 turkey (6kg)

700gr mincemeat (pork, veal or lamb)

50gr butter

200 ml. chicken broth

1 large onion

1 cup white wine or brandy

0,5kg of boiled chestnuts skinned

50gr raisins

50gr of walnuts

2 green apples

50 gr of pine nuts

400gr of rice

1 orange zest

Salt, pepper, fresh thyme


Take a large pot and start to saute in butter chopped onion and minced meat over high heat for a few minutes until golden brown. Pour wine or brandy. Then add the rice, chestnuts, raisins, pine nuts, walnuts, orange zest, apples, spices and simmer all together. When the filling is ready, let it cool down and begin to fill the turkey. The turkey should be free of the neck and the ends of its wings. Preparing turkey based on the removal of fat from the abdomen. Brush the outside and inside the turkey with a mixture of butter, the spices and orange zest.
Then fill the turkey’s belly with the filling  with a spoon. Tie the turkey properly to avoid losing juices during cooking. Place the turkey in a baking pan and begin to cook for 45 minutes  until golden brown, at 220 ºC. Then reduce heat to 150 ºC and cover the turkey with foil. Continue baking it for about 3 hours. At the end of cooking remove the foil to get the turkey golden brown color.
When the turkey is ready  leave it for a little bit out of the oven and then serve!

Bon Appetit!

Christmas Turkey1




Christmas Cake with Almonds



250 gr. butter

4 chicken eggs

300 gr. sugar

100gr. almonds

125 ml. orange juice

1 teaspoon grated orange peel

1gr. vanilla

1 teaspoon cinnamon

125 ml. milk

400 g. flour

1 1/2 teaspoon baking powder

2 teaspoons  powdered sugar


Whisk butter and sugar until creamy. Add eggs one at time, beat until smooth. Add fresh orange juice, milk and whisk well. Then add vanilla, grated orange peel, cinnamon, flour, baking powder and knead the dough. When the dough is ready add almonds and mix well. Preheat oven to 180°C. Bake the cake for 45 minutes. Don’t forget to grease the baking mold with oil.

Bon Appetit!

Christmas Cake with Almonds -1


Potatoes Patties Baked



1kg potatoes

1 onion

2 garlic cloves

1 1/2 cup green peas

2 tablespoons butter

1 pinch nutmeg

1 1/2 cup kefalograviera cheese grated

3 tablespoons olive oil

Salt, pepper


Wash well and bring potatoes to a boil in a large pot, simmer until potatoes are tender. Then peel and mash potatoes with a potato masher. Melt butter in a nonstick pot, add potatoes, salt, pepper, nutmeg, pour milk and stir constantly until smooth. Then remove from the heat. Scald the green peas for 2-3 minutes just to soften and add it to mash potatoes. Add kefalograviera cheese, taste for salt and pepper and mix well until the mixture quite tight. Then formed patties, place them on a lightly oiled baking tray. Preheat oven to 200°C. Bake potatoes patties for 15 minutes until they turn golden brown and crispy. Serve cold.

Bon Appetit!

Potato Patties Baked

Chickpea Salad with Halloumi Cheese



4 cups cooked chickpeas or cooked canned chickpeas

1 cup cooked corn

1 Florina pepper finely chopped

1 onion cut into thin slices

3 spring onions finely chopped

3 radishes cut into thin slices

200gr halloumi cheese cut into slices

1/2 cup olive oil

1 pinch red pepper flakes

Juice of 1 lemon

1 tablespoon mustard

Salt, pepper

Parsley finely chopped


Rinse the chickpeas with plenty of water, drain well and put in a salad bowl. Add the corn, the radishes, the onion, the green onion, the Florina pepper and mix well. Whisk together the olive oil, mustard, juice lemon, salt, pepper, red pepper flakes in a bowl to make a sause. Brush the halloumi with a bit of sauce, and add to the grill pan once hot. Cook until each side is gold brown, and lightly crispy, about 2 minutes. Then put carefully grilled halloumi on top of the salad and pour the remaining sauce over it. Sprinkle with parsley.

Bon Appetit!

Chickpea Salad with Halloumi


Stuffed Mushrooms



500gr white mashrooms

1 clove of garlic finely chopped

3-4 sticks thyme

4 tablespoons breadcrumbs

1/3 cup olive oil

100gr gruyere grated

100gr kefalotyri grated

Salt, pepper

Parsley for garnish


Wipe mushrooms with a damp towel and separate stems from the cups carefully. Saute finely chopped stems with 2 tablespoons olive oil in a non-stick frying pan for 4-5 minutes, stirring often. Add the garlic and thyme, sprinkle with salt and pepper. Stir and saute well  2-3 more minutes. Then place stewed stems in a bowl, add breadcrumbs and mix well. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated kefalotyri and guyere over each mushroom, pour olive oil. Preheat oven to 200°C. Bake for 2o-25 minutes. Garnish with leaves of parsley and serve.

Bon Appetit!






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