Avocado Salad with Cherry Tomatoes and Cucumbers

               AVOCADO  SALAD  WITH 



0.5 kg cherry tomatoes

1 large cucumber

1/2 red onion

2 avocado cut into cubes

2 tbsp. olive oil

Juice of 1 lemon

1/4 cup coriander or dill

Sea salt, black pepper



Slice all vegetables and put in a salad bowl.

Pour with olive oil and lemon juice.

Stir gently.

Season with salt and pepper before serving.

Bon Appetit!




Cabbage and Pomegranate Salad



1/2 cabbage, finely chopped

2 carrots, grated

1 green apple, thinly sliced

1 large pomegranate, seeded

5 milled walnuts

For sauce:

300gr  2% yogurt

3 cloves of garlic crushed

1/4 cup of Olive oil



1. Combine cabbage, carrots, apple, pomegranate, walnuts

    in a salad bowl.

2. Beat all the ingredients for the sauce together in a blender.

3. Add the sauce to the salad and toss well.

Bon Appetit!

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Amorgian Patatato


Traditional dishes of the island of Amorgos.


1kg goat meat

1,5kg potatoes

3 onions

3 cloves of garlic

2tbsp. of tomato paste

Red wine

Olive oil

Salt, pepper,

Cinnamon, bahari


1. Heat the olive oil in a saucepan and add 1/2 glass of red wine.

2. Add the onions and fry for 1-2 minutes.

3. Add pieces of goat meat and fry constantly stirring until the meat turns golden brown.

4. Add potatoes cut into large cubes of the same size, mix with meat and continue to fry.

5. Mix well the tomato paste with hot water in a bowl. Pour the mixture into a saucepan.

6. Add salt, pepper, cinnamon, bahari and garlic finely chopped.

Cook over low heat until cooked.

Bon Appetit!

Source link: https://www.youtube.com/watch?v=w300hR5BOT0

Amorgian patatatou1


Stuffed Eggplants with Pasta and Mozzarella



4 large round eggplants

1½ cup olive oil

500 ml of warm simple sauce of fresh tomatoes

1 mozzarella cut into small cubes

500g short pasta of your choice

1½ cup Parmesan freshly grated

16 large basil leaves cut into strips

Salt, pepper

4 basil leaves for garnish


1. Remove the stems of the eggplants, сut off the aubergine lid about 3-4cm from the top.Using a spoon or other auxiliary tool carefully so that you do not puncture them hollow out the eggplants leaving a shell about 1-1.5 cm thick.

2. Preheat the olive oil in a deep frying pan and add the dry aubergines with their lids. Fry (moderate to strong fire) by turning them from all sides (3-4 ‘per side). Use a forceps to тurn the eggplants over so that they do not get injured as they soften. Then place the eggplants on a paper towel to drain and season them inside with salt and pepper.

3. Boil pasta in salted water al dente. Strain and add warm tomato sauce, mozzarella, cut basil and half parmesan. Stir all the ingredients and fill the eggplants with the mixture. Add a basil leaf and if you like, place the lid on its eggplant or just put it on the plate.

Bon Appetit!

Sausages with Bell Pepper



4 sausages

7 green bell peppers

2 red bell peppers

1 green hot pepper

2 onions finely chopped

1/2 garlic cloves finely chopped

1/2 cup olive oil

5 peeled tomatoes

3 tbsp parsley finely choped

1/2 tbsp of paprika

1/2 cup white wine

Salt, pepper


1. Wash peppers, remove seeds, cut into slices. Cut the sausages into pieces.

2. Pour olive oil in the pot. Add onion, garlic, sausages.

3. Stew for a little.

4. Add wine, peppers and stir for a few minutes.

5. Add tomatoes, parsley, salt, pepper, paprika and a little water.

6. Cook slowly for 50 minutes until a little sauce forms.

7. Allow the dish to cool slightly before serving.

Bon Appetit!

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