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!




Quinoa Salad with Avocado



250g. quinoa

1 avocado, peeled and cut into small pieces.

10 cherry tomatoes, cut in half

1 coffee cup of parsley, finely chopped

1 coffee cup of dill, finely chopped

3 stalks of green onion, finely chopped

1 French salad

For sauce:

Juice of 1 lemon

1 coffee cup of olive oil

1 tea spoon mustard

1 tea spoon honey



Cook quinoa in boiling water for 10 minutes.

Drain quinoa well; spread over cookie sheet to cool.

Place cooled quinoa in a large bow.

Add green onion, parsley, dill, cherry tomato and avocado.

Whisk or blend lemon juice, musturd, olive oil and honey.

Add salt to taste.

Pour the ready sauce over the salad. Mix well all together.

Place salad leaves evenly on a serving dish.

Put the mixture with quinoa on top of the leaves.

Bon Appetit!












Chicken with Vegetables in the Oven


             IN  THE  OVEN  


4 chicken legs

2 eggplants

2 zucchini

4 potatoes

8 cherry tomatoes

2/3 cup of olive oil

2 cloves of garlic finely chopped

Salt, pepper, oregano fresh or dry (or other spice you like)


Wash eggplants and cut into large circles  and put them into

the water with salt into a large bawl.

Wash and peel potatoes and zucchini, cut into large pieces.

Put the chicken legs and vegetables into a baking pyrewx,

add garlic, salt, pepper, oregano. Pour in the olive oil. Stir.

Cover the pyrex with aluminum foil.

Bake the chicken legs with vegetables into the preheated

oven to 180°C for 1 hour.

Uncover and cook for the next 15 minutes if there is too much


Bon Appetit!


chicken legs with vegetables in the oven






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