Potato Pie with Bechamel



1kg of potatoes

3 tablespoons butter

8 tablespoons flour

4 cups of milk

1 pinch of nutmeg

150gr feta grated

350gr kefalogruyere grated

3 tablespoons olive oil

Salt, pepper


Wash the potatoes well and cook them in plenty of salty water  until tender. Then peel the potatoes, cut into pieces, pour olive oil and mix slightly.

Melt the butter in a pan. Add the flour and mix well. Add the milk gradually, stirring constantly. Stir constantly until the sauce becomes thick like cream of wheat. Add salt, pepper and nutmeg. At the end add grated cheese. Lightly butter a baking pan. Layer half of the potatoes. Pour bechamel spreading evenly over potatoes.  Make a second layer of the potatoes and a pour bechamel evenly over top. Sprinkle with a handful of cheese over top.  Preheat the oven to 180°C. Bake the pie for about 45min. or until the top turns golden brown.

Bon Appetit!

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Potato Balls with Cheese



5 large potatoes

2 tablespoons butter

1 cup  milk

100gr gruyere grated

100gr Cheddar grated

1 teaspoon garlic powder

1 teaspoon sweet paprika

2 cups flour

Oilseed for frying


Wash the potatoes well and cook them in plenty of salty water  until tender. Then peel the potatoes, cut into pieces and mash with a potato masher. Put the mashed potatoes on the heat again, add butter,salt, pepper, pour milk little by little stirring constantly until smooth. Remove the mashed potatoes from the heat, add cheese, garlic, paprika and mix well. Cover with film and place in refrigerator for 30 minutes. Then form small potatoes balls, coat in flour and fry them with hot oilseed for 4-5 minutes until golden brown. Place the potatoes balls on absorbent paper to drain. Serve hot or cold.

Bon Appetit!

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Rice with Shrimp



1 kg shrimp in shell

4 tablespoons olive oil

1 onion finely chopped

1 clove of garlic finely chopped

Grated peel of one lemon

2 cups rice

4 tablespoons dill finely chopped



Wash shrimp well, remove their heads, shell, intestines and put  in  refrigerator. Cook shell in five cups of salty water for 10  minutes. Then strain the broth and keep it hot. Heat the olive oil in a nonstick pan. Add garlic, shrimp, grated peel of one lemon, salt, pepper. Fry until golden brown stirring constantly and then take them out on a plate. Saute the onion in the same oil for 3 minutes over high heat to translucent. Add rice, mix well and saute to translucent. Pour the broth and cook rice for 20-25 minutes over low heat to become granular. Then add shrimp, dill, mix well and serve.

Bon Appetit!



Stuffed Peppers with Rice Salad



2 cups cooked rice

1 carrot diced

1 cup cooked green peas

1 cup blanched corn

1/2 bunch of parsley, finely chopped

1/3 cup olive oil

5 multi-colored peppers cut in half along


Put the cooked rice in a bowl. Add carrots, corn, peas, parsley, salt, pepper. Pour half of the olive oil and mix well. Clean halves of peppers from seeds and fill them with rice salad. Place stuffed peppers on a baking tray, pour the remaining olive oil. Preheat the oven to 180°C. Bake stuffed peppers for 20 minutes.

Bon Appetit!

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Shrimp Salad with Pineapple



1 ripe pineapple

350gr fresh or frozen shrimp

250gr cherry tomatoes cut in half

Juice of one lemon

4 tablespoons olive oil

3 tablespoons chives, finely chopped

Salt, pepper

Mint and parsley leaves for garnish


Cut the pineapple vertically in the middle, remove the hard core and emptied with a spoon. Place the core with the liquid in a bowl and cut into pieces. Clean the shrimp, remove the head and shell, season with salt and pepper. Saute with 2 tablespoons olive oil for 2 minutes only to change color the shrimp. Then put the shrimp in a dish, add cherry tomatoes, pieces of pineapple cor, chives, parsley and mint. Mix slightly. Add 2 tablespoons olive oil and lemon juice in a bowl with a liquid of pineapple, mix slightly with a fork and pour this dressing over the shrimp salad. Place the salad in the fridge for 1-2 hours and then serve.

Bon Appetit!






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