Baked Chicken Fillet with Potatoes



2 chicken fillet cut into strips

500 g of cornflakes without suger

1 cup of flour

Olive oil

3 eggs

1 kg of potatoes cut into long strips

Salt, pepper, paprika


1. Wash potatoes very well with a brush, don’t peel, cut into large strips.
Place the potatoes in a pan, season with salt, pepper and paprika and pour olive oil, bake in a preheated oven for 30 minutes at 180°C.

2. Put the cornflakes, a little salt, pepper, some olive oil in a mixer beat them well until they become powder .

3. Put in a bowl the mixture, in another bowl put the eggs whipped well and in a third bowl put the flour.

4. Drop the chicken strips first into the flour, then into the egg and finally into the mixture, place them in a baking sheet. Don’t pour oil!

5. Bake for 35 minutes at 220°C.

Bon Appetit!


baked chicken filleto with potatoes

Turkey Fillet Marinated



1 fillet of turkey (about 1kg)

1/2 cup olive oil

For marinade:

½ cup Balsamic vinegar

4 carrots cut round slices

2 onions sliced

2 cloves of garlic finely chopped

2 peppers cut into small slices

Salt, pepper



1 cup olive oil.


Mix the ingredients of the marinade.

Season the fillet with salt and pepper slightly, spread with honey and mustard, put in the marinade and leave it in the refrigerator for all night.
Mix it at regular intervals.

Heat well ½ cup of olive oil in the saucepan. Put the fillet into the pot and fry it from both side, then add the marinade.

Add water and let to boil just in the beginning on the strong heat and then slowly-slowly lower the temperature.

Season with salt and pepper to taste and let it cook for about two hours at moderate temperature. If it is nessesary add hot water ( remember — water must be always hot, do not stop boiling)

In the end you will have a delicious turkey fillet with a delicious sauce. The sauce you can serve as it is or you can dissolve the ingredients with the multi. The turkey can be sliced (cut very nicely with a sharp knife) and serve with mashed potatoes, noodles or pilaf.

Bon Appetit!


Vegetable Soufflé



3 eggplant

3 zucchini

3 carrots

5 potatoes

2 red bell peppers

3 tomatoes, finely chopped

1/2 bunch of parsley, finely chopped

1/2 bunch of dill,  finely chopped

Salt, pepper, paprika

Olive oil

For béchamel sauce:

2 cups of milk

6 tbsp flour

4 tbsp margarine

1 cup of yogurt

3 eggs

Salt, pepper


Wash vegetables and peel potatoes. Cut the potatoes into round slices, red bell pepper, zucchini, eggplant and carrot into long slices. Season the vegetables with salt and pepper, pour a little olive oil. Bake the vegetables in the oven for 30 minutes at 180°C until they become soft. After that, put the vegetables on a baking sheet in the following order in layers : potatoes, aubergines, tomatoes, dill, carrots, tomatoes, peppers, parsley, zucchini. Season with salt, pepper, paprika to taste and pour with olive oil.

Melt margarine in a saucepan, add flour, mix well. Then remove the pan from the heat and add milk very slowly stirring constantly. Add  3 beaten eggs, yogurt, salt, pepper and stir well.

Spread the béchamel over the entire surface of the vegetables and bake the souffle in the oven for 35 minutes at 180°C until golden brown.

Bon Appetit!


Traditional Creatan Moussaka



Moussaka is  absolutely delicious food and it is one of the most popular dishes in Greece. Here is the moussaka recipe from Crete taken from old sources.


Zucchini, eggplant, potatoes (1kg)
1 kg of mincemeat
3 spoons olive oil and 1 cup for frying
2 onions thinly slices
4 medium tomatoes grated or
1-2 spoons tomato paste
2 eggs
100 grams of grated cheese
Salt, pepper
100 grams of grated breadcrumbs
For the cream:
8 spoons flour
4 spoons butter or olive oil
2 litres of milk
2 eggs
Salt, pepper,nutmeg
100 grams of grated cheese


Saute the onion with olive oil and the mincemeat, then  pour in the red wine and wait to evaporate. Add tomatoes or tomato paste diluted with a little water and stew mincemeat for 20 -30 min.
At the end turn off the heat, add beaten eggs, grated cheese and mix well.

Remove the stalks from the eggplant and cut them into thin  slices. Season with salt and place in a colander for about half an hour. Then rinse the eggplants with plenty of water. Cut potatoes and zucchini into slim slices. Fry eggplant, zucchini and potatoes in plenty of oil, until nicely colored. Place  fried vegetables on some paper, in order to absorb the oil. (For a lighter version of the traditional Creten moussaka try drizzling the vegetables with some olive oil and bake them for 20 minutes instead of frying them).

Grease the oven dish, sprinkle breadcrumbs and layer the potatoes. Pour in the meat sauce. Add a second layer the eggplant. Pour in the meat sauce. Add the third layer the zucchini. Pour in the meat sauce.

Prepare the béchamel sauce. Use a large pan to heat some butter or olive oil. Pour the flour and stir until golden little.  Add  milk and stir until thickened.  Remove the pan from the stove and stir in the  beaten eggs, salt, pepper and  nutmeg .Cover the surface of the oven dish  with the béchamel sauce, sprinkle with grated cheese and bake the mussaka in preheated oven at 180°C until crust turns light golden brown.

Bon Appetit!


Mushroom Soup



400 gr of mushrooms

1 cup fresh onion

1 small onion, finely chopped

4 tbsp olive oil

1 cup warm fresh milk

2 cups water

1 tbsp flour


½ tsp nutmeg

¼ tsp freshly ground pepper


Cut the mushrooms into slices. Pour the olive oil in a sausepan and lightly saute the mushrooms and onion.

Add flour and pour milk slowly, stirring constantly
Then add two cups of water.

Season with salt, pepper and nutmeg.

Bon Appetit!



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