Greek Kapreze



500gr multi-colored cherry tomatoes

200gr sour curd

1/2 cup olive oil

2 tablespoons white vinegar

3-4 sticks of thyme

Coarse salt


Wash tne cherry tomatoes well and cut them in halves. Place the tomatoes in a salad bowl, season with coarse salt. Whisk the olive oil and vinegar in a small bowl. Pour  the sauce in a salad and mix weel. Put sour curd on top of salad, sprinkle with thyme and serve.

Bon Appetit!

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Sticks of Sweet Potatoes



4 red sweet potatoes


1 teaspoon garlic powder

3 tablespoons vinegar

Olive oil

Coarse salt for serving


Wash and peel sweet potatoes, cut them into sticks and put in a colander. Season the potatoes with salt and garlic, pour vinegar and mix well. Heat a lot of olive oil in a non-stick frying pan. Put the potatoes sticks little by little in the pan. Fry over high heat until golden brown and take out at the plate with a paper towel to drain. Then fry potatoes sticks for the second time to make more crispy sticks and drain them again with a paper towel. Sprinkle with coarse salt and serve.

Bon Appetit!




Roasted Chicken with Beer



1 chicken

2 tablespoons mustard

2 tablespoons smoked paprika

1 tablespoons garlic powder

1 tablespoon onion powder

4 tablespoons olive oil

Salt, pepper

1 can of beer

250gr cherry tomatoes

2-3 green onions finely chopped


Wash well the chicken and wipe dry with paper towel. Rub the chicken with olive oil, then with mustard. Mix salt, pepper, onion powder, garlic powder and paprika. Rub the chicken with this mixture very well. Wash the can of beer, wrap in foil leaving the top of can open. Open beer and put the chicken on the can. The chicken should remain upright. Place the chicken on a baking tray and put around  cherry tomatoes, pour 1 tablespoon olive oil. Preheat the oven to 180°C.  Roast the chicken for 1 1/2 hour until golden brown. Sprinkle with green onion and serve.

Bon Appetit!

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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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