Cooker’s Pot

You’ll Need:

4 chicken breasts, cooked and sliced
1 1/2 cups cubed tomatoes (Roma work best)
1 large onion, diced
Feta cheese
1 can whole black olives
Linguini noodles, cooked according to package instructions
Balsamic vinegar
Olive oil

Procedure:

Add the olive oil and diced onion to a large skillet. Cook over medium high heat until the onions have wilted, then add in the tomatoes. When the tomatoes begin to separate from their skins, add the chicken and 1/2 cup of Balsamic vinegar. Lower the heat and continue cooking for about 15 to 20 minutes or until it becomes almost like a sauce. You may need to add more olive oil and/or Balsamic vinegar to the mixture to keep it moist. When it reaches the desired consistency, combine it with the noodles and black olives. Garnish with crumbled feta cheese and serve. This dish is even better cold with crispy French bread!

You’ll Need:

12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves

Procedure:

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

You’ll Need:

9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce

Procedure:

Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside. Cook noodles according to package directions, but do not add salt. Drain. Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain. In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes. Sprinkle with remaining mint. Serve immediately.

Serves 4.

You’ll Need:

* 500 gr flour
* 1 sachet dried yeast
* 1 tspn salt
* olive oil
* Warm water
* 250 gr soft salted mitzithra cheese (resembles ricotta cheese)
* Fresh or dried oregano
* Oil for frying

Procedure:

Add the flour, the salt and the yeast in a bowl. Gradually add the water and work the mixture with your hands to become a soft and tight dough. Seperate the mixture in even portions and roll out each one. Place on the center of each filo sheet one spoon mitzithra cheese and some oregano. Fold the dough pieces carefully and shape them into balls. Carefully place them on a bench and roll them out again giving them a round shape of the size of a small plate. Fry each filo in plenty of oil until they take a rosy colour. Serve them warm.

You’ll Need:

* 1 cauliflower
For the batter
* 3 eggs
* 1 cup grated cheese
* 1 tbsp oil
* Some oil for the batter
* Salt
* Pepper

Procedure:

Cut the cauliflower and boil it in salted water until it is slightly underdone. Strain it and seperate the flowers. Prepare a thick batter with the rest of the ingredients. Heat oil in a frying dip each flower in the batter and deep - fry.

You’ll Need:

* 250 gr. any hard cheese, kefalotyri Parmesan, Gruyere or Greek Cypriot haloumi
* 50 grams butter
* lemon juice of 1/2 lemon
* black pepper

Procedure:

Cut the cheese into 1 cm thick slices. Heat the butter in a frying pan and put the slices in. Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. In Greece the cheese is usually cooked in small frying pans, so they can be taken straight to the table. Sprinkle a little lemon juice on top and some black pepper and offer it with fresh bread.

You’ll Need:

- 3 lbs.(1.5 kilos) mussels
- three quarters of a cup (medium tea cup) milk
- 1 egg, beaten
- 1 soupspoon of oil
- 1 cup of flour
- salt and pepper
- oil for frying

Procedure:

1. Remove the contents of the shell and wash them again, then drain well
2. Mix the egg, milk and a spoonful of oil, then season with salt and pepper
3. Add the flour, beat well until smooth, then leave the batter to stand for one hour
4. Put a liberal amount of oil in a frying pan and heat well
5. Dip the mussels individually in the prepared batter and drop in the hot oil to fry
6. Serve garnished with wedges of lemon and lettuce leaves

You’ll Need:

* 75 grams butter
* 750 grams fresh small mushrooms
* 1/2 tspn lemon juice
* 4 garlic cloves, crushed
* 1 spoon finely chopped parsley
* Salt
* Pepper
* 2 spoons yoghurt (for each plate)

Procedure:

Saute all ingredients until baked, except of the yoghurt. Serve beside each plate, as an appetizer, together with two spoons of yoghurt.

You’ll Need:

* 1 garlic
* 1/2 kg breadcrumb
* olive Oil
* vinegar

Procedure:

Wet the breadcrumbs in the water and then drain them well. Clean and crush garlic in a mortar or using a fork. Mix the drained breadcrumbs with the garlic. Stir well the mixture with a mixer until a smooth paste is obtained. Add olive oil and and vinegar gradually while stiring the mixture.

You’ll Need:

* 3 tablespoons minced garlic.
* 3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry.)
* 1 cup olive oil.
* 1/3 cup white wine vinegar.
* Salt and pepper to taste.

Procedure:

(Hand method) Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick. (Blender or food processor method) Place garlic and potatoes or bread in bowl and blend. Add olive oil and vinegar and continue to blend. If too thick, add 1/4 cup cold water. Add salt and pepper. Blend until creamy and thick.