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!



Baked Potatoes with Mushrooms



1 kg of potatoes

700 g of large mushrooms

1 onion, thinly sliced

3/4 cup olive oil

2 cloves of garlic

4 tbsp finely chopped parsley

1/2 cup vermouth or dry white wine


Freshly ground pepper


Preheat the oven to 200°C. Peel and clean potatoes and mushrooms and cut into thin slices. (Mushrooms no need to wash!)
Heat 1/3 of olive oil in a deep frying pan and fry the mushrooms for 5′ with garlic and onion. Sprinkle with parsley and remove from heat. Season with salt and pepper.

Put half of the potatoes in a baking sheet greased with olive oil, pour olive oil, season with salt and pepper. Then we put half of the mushrooms. Put another layer of  the potatoes, pour again olive oil, season with salt and pepper, and put out the remaining mushrooms. Pour olive oil and wine. Cover the baking sheet with foil and put in the oven.

Bake potatoes with mushrooms for 30 ‘. Then lower the temperature to 180°C, remove the foil and continue baking for another 30’ until ready.

Bon Appetit!



Cooked Broccoli



1 broccoli

1 lemon

4 tbsp olive oil

Salt, pepper


Wash the broccoli.
Remove the leaves.
Cook broccoli in a saucepan until soft (usually 7-10 minutes).
Place broccoli in a salad bowl, add lemon and olive oil.
Season with salt and pepper, mix thoroughly.
Bon Appetit!


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