Salad recipe
Greek salad with pepper

Greek salad with pepper

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Soup recipe
Meat-balls soup with vegetables

Meat-balls soup with vegetables

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Dish recipe
Lamb with patience dock and melissa

Lamb with patience dock and melissa

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Dessert recipe
Cream “Malebi”

Cream “Malebi”

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Recipes for Salads & garnishes

  • Salad of roasted eggplant

    Salad of roasted eggplant

    Wash eggplants and without peel cut into halves. Each half is cut towards the handle, but not completely. Add salt and leave to drain the bitter juice. Then baked in a buttered baking dish, dusted generously with olive oil and added hot water and black pepper. Have their lower part is in the water to not burn. Serve with chopped garlic, vinegar / lemon juice / and chopped parsley.


    See the whole recipe for: Salad of roasted eggplant
  • Salad of red peppers and yogurt

    Salad of red peppers and yogurt

    The peppers are peeled and cleaned of seeds. Pour a mixture of 1 pot of yoghurt, 3-4 cloves crushed garlic, salt, 1 tablespoon vinegar and olive oil / oil / taste. Serve sprinkled with chopped dill.


    See the whole recipe for: Salad of red peppers and yogurt
  • Salad of green beans and potatoes

    Salad of green beans and potatoes

    The vegetables are cooked separately and then mixed. Add very finely chopped onion, add some salt with salt and pepper. Salad mix with mayonnaise.


    See the whole recipe for: Salad of green beans and potatoes
  • Salad of boiled beetroot

    Salad of boiled beetroot

    Beets are washed well and boil unpeeled. Once cooked is removed and allowed to cool, then cut into strips. Make a marinade of oil, vinegar, horseradish, salt and a little sugar to taste. It is watered salad.


    See the whole recipe for: Salad of boiled beetroot
  • Fried eggplant with mayonnaise

    Fried eggplant with mayonnaise

    Peel eggplant and cut into slices, add salt and leave to drain for 30 minutes. Fry in a highly heated oil and deducted on a wire rack or paper towels to drain the fat. Cold eggplant ranks in the plate smeared with mayonnaise and sprinkle with chopped dill and garlic.


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  • Salad of two types of cabbage and carrots

    Salad of two types of cabbage and carrots

    1/2 medium head of cabbage fragile part of one Chinese cabbage 3 carrots juice of one lemon about 100 g. of ground cashews cooking oil


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  • Couscous salad

    Couscous salad

    Fry mildly the couscous in oil and some water. Then add to it the chopped grilled red peppers, scallions and ham. Then add the canned sweet corn. You can decorate the salad with chopped fresh parsley, cucumbers and sour cream.


    See the whole recipe for: Couscous salad
  • Puree roasted peppers with cheese

    Puree roasted peppers with cheese

    The peppers are roasted and peeled, cleaned of seeds and crushed in a wooden mortar. Add crumbled cheese or cottage cheese, broken with milk and chopped parsley and dill. The mixture is formed into a suitable dish beautifully.


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  • Kyopoulu (Eggplants relish)

    Kyopoulu (Eggplants relish)

    Grill the eggplants and peppers and peel them. Chop them into small pieces and grind them with a meat grinder. Season the relish to taste with salt, vinegar, oil and crushed garlic.


    See the whole recipe for: Kyopoulu (Eggplants relish)
  • Marinated roasted peppers

    Marinated roasted peppers

    Garlic cut into slices, chopped dill. In a deep dish put the peppers, garlic, dill, vinegar, salt and oil, mixed. Allow to stand for several hours.


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  • Potato salad

    Potato salad

    Boil the potatoes for about 20 minutes then leave them to cool. Peel them and chop them into cubes. Chop finely the onions and add to them the potatoes. Add the spices and toss well the salad. Serve sprinkled with finely chopped parsley. To the potato salad you can also add: Mayonnaise and pickled gherkins Tuna, green onions and dill Sour cream and olives Mustard, green onions and...


    See the whole recipe for: Potato salad
  • Quick pickled aubergines (Melanzane marinade)

    Quick pickled aubergines (Melanzane marinade)

    Peel the eggplants and cut into slices. Based be boiled marinade of vinegar and 2 cups water. When placed boil chopped eggplant and boil for 7-8 minutes. Remove with latticed spoon, add salt to taste, sprinkle with oregano, pressed garlic and crushed chili pepper, and pour olive oil. Stay 30 minutes.


    See the whole recipe for: Quick pickled aubergines (Melanzane marinade)