Fried mushrooms with pepper and lemon



1 kilogram of white mushrooms cut into slices

3 peppers (red, yellow and green)

3 onion medium sized sliced

Parsley finely chopped

5 tbsp of olive oil


Black pepper


Juice of one lemon

Yogurt for serving


1. Heat the olive oil in a large pan and cook the onion for 2-3 minutes over medium heat until it is transparent.

2. Add the mushrooms and peppers and stir with the onion for 3-4 minutes.

3. Season with salt and pepper, add oregano and lemon juice. Stir regularly.

4. Turn off the fire, add the parsley and mix.

Serve with yoghurt.

Bon Appetit!


Baked Sea Bream with Sauce



3 Sea Bream


For sauce:

3 tomatoes

3 tablespoons lemon juice

2 tablespoons mustard

1 cup olive oil

Salt, pepper


1.Coat  fish with flour and fry. Put in a baking tray.

2. Beat all the ingredients for the sauce in the mixer.

3. Pour the sauce over the fish and add 2 cups of water.

4. Preheat oven to 200°C

5. Bake fish for about 35 minutes.

Bon Appetit!


Potatoes with Turmeric — Fantastic Taste



4 potatoes sliced

2 carrots sliced

1  onion chopped

1 sour apple with peel grated

Parsley finely chopped

1 teaspoon turmeric


8-9 peppercorns

Olive oil


1. Heat the olive oil in the saucepan. Add potatoes, carrots, onions and saute for 10-15 minutes.

2. Add  the apple, salt, peppercorns, pour a little water and continue sautering. Pay attention — if potatoes is too thick, add water.

 3. Add the turmeric at the end and stir well.  Remove the saucepan from the heat after 2-3 minutes.

4. Add the parsley and serve hot.

Bon Appetit!


Baked Eggplants with Filling Rice and Herbs


Ingredients for Filling:

1 kg aubergines small size

3/4 cup rice pilaf

2 slices of cottage bread soaked in milk and squeezed out the excess milk

3 cloves garlic finely chopped

1/2 cup parsley finely chopped

1/3 cup mint finely chopped

120 gr grated pecorino or parmesan or kefalotyri

1 -2 tomatoes  sliced

1 cup olive oil

2 tbsp breadcrumbs

Salt, Pepper

Ingredients for tomato sauce:

4 ripe tomatoes

2 tbsp tomato paste

4 cloves garlic finely chopped

5 tbsp olive oil

Fresh basil leaves or oregano

Salt, Pepper


1. Wash and wipe well the eggplants,  make an incision along the eggplant in the middle and grease with olive oil.

2. Preheat the oven to 190°C. Put the eggplants into the greased baking dish and bake them until they are soft enough.

3. Heat the olive oil in a saucepan and add the tomatoes with their juice, tomato paste, half garlic, salt, pepper. Boil the sauce for 10′-12′ in medium heat until it thickens slightly. Then add the remaining garlic and basil or oregano and immediately remove it from the heat.

4. Boil rice with water adding 2 tbsp olive oil and salt, until it softens but keeps a little hard.

5. Then transfer the rice to a large bowl.

7. Preheat oven to 200°C.

8. Pour the sauce into the baking tray.

9. Cut the aubergines in the middle to the point where they were cut (if they are small enough, leave them whole).

10. Remove enough flesh from each eggplant with a teaspoon, leaving a good cavity for filling. Season with salt.

11. Chop the flesh from the eggplant and mix it with the rice.

12. Add the soaked bread in pieces, 2/3 of the cheese, finely chopped garlic, herbs, some salt and pepper. Stir well.

13. Fill the eggplants with the mixture.

14. Place them in the baking tray with the sauce. Top up with a slice of tomato.

15. Finally, sprinkle with the cheese and breadcrumbs.

16. Cover with aluminum foil and bake for 25 ‘. Then remove aluminum foil and cook for 5 ‘more.

Serve the eggplants warm.

Bon Appetit!


Baked Eggplants with Mushrooms



4 medium aubergines

2 onions

2 cloves of garlic

3 cups of mushrooms cut into thin slices

½ teaspoon of sweet paprika

½ teaspoon of cumin

1 tomato cut into cubes

½ bunch of chopped parsley

1 cup of grated yellow cheese

Sunflower oil

Olive oil

Salt, pepper


1. Cut the aubergines in the middle along the lengthwise and remove the flesh carefully without cutting the peel. Season the aubergines with salt and pepper, fry with sunflower oil and let them drain off on a kitchen towel.

2. Chop the onions and the flesh from the eggplants, crush the garlic and saute with 2-3 tablespoons of olive oil. Add mushrooms, season with salt and leave the mixture to fry for about 3-4 minutes on high heat.

3. Add tomato, parsley and cheese to the sautéed mushrooms and mix.
Sprinkle eggplants with paprika and cumin, and fill them with the mixture.

4. Bake eggplants at 200°C for about 15 minutes.

Serve baked eggplants warm or at room temperature.

Bon Appetit!


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