Artichokes a la polita

You’ll Need:

* 8 artichokes * 1/2 kilo potatoes
* 5 carrots
* juice from 2-3 lemons
* 4 spring onions
* 1 cup of olive oil
* 1 bunch of fresh dill or 3 tablespoons dried dill
* salt
* pepper

Procedures : Slice the stem of the artichokes and remove the outer leaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water. Cut the potatoes and the spring onions in medium sized slices. Slice the carrots and saute them together with the spring onions in a saucepan with the oil. Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1 1/2 hour.
If you want the “sauce” to be thick, you can mix a small teaspoon of cornflour in 1/4 cup (60 ml) water, add it and allow it to cook for another 5 minutes

Artichoke moussaka

You’ll Need:

* 15 artichokes * 1 bunch spring onions, finely chopped
* 1 bunch dill, finely chopped
* 1/2 kg minced meat (pork or beef)
* 2 spoons butter
* 1 tomato, not to ripe
* 3 lemons
* Some oil
For the cream
* 1 lt warm milk
* 8 spoons flour
* 2 eggs
* 4-5 spoons butter
* Piquant kefalotyri chese, grated
* Some grated hard tack

Procedures : Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain.

Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill.

Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill

Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color

Apple pie fudge

You’ll Need:

* 8 apples * 3 cups flour
* 1 1/2 cup sugar
* 8 eggs
* 2 spoons butter
* 1 sachet baking powder
* Icing sugar
* 1 doze of vanilla powder

Procedures : Mix the flour with the baking powder. Seperate the egg whites from the yolks. Beat the yolks with the sugar and the vanilla powder. Beat the egg whites to make a tight marengue. Pour in the yolk mixture the flour and the marengue and stir lighlty. Empty the mixture in a buttered baking pan. Clean the apples, cut them in thin slices and place them on top of the dough, in a way that half of each slice of apple is dipped into the dough. Bake in moderate oven for 30 minutes. Remove from the oven, let it cool and dredge icing sugar over the apple pie

Ancient sweet with honey

You’ll Need:

* 200gr white flour * 50gr peeled almonds
* 50gr walnuts
* 50gr sesame
* 150gr honey (thyme fed)
* 3 eggs

Procedures : Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool

Ancient Greek Shrimps in a glace of honey

You’ll Need:

* 225 gr cooked, cleaned shrimps (if frozen, defrost and strain them) * 1 spoon olive oil
* 2 spoons garos
* 1 spoon honey
* 2 spoons fresh oregano
* Black pepper

Procedures : Place the oil, garos and honey in a baking pan and add the shrimps. Saute the shrimps on this juice for 2-3 minutes until they soften. Remove the shrimps and keep them warm. Boil the juice until half of it remains. Add the oregano and pour the sauce over the shrimps. Dredge black pepper over them and serve

Ancient Greek Pulp

You’ll Need:

* 3/4 cup (120 gr) semolina * 375 gr riccota cheese
* 2 spoons honey
* 1 small beaten egg

Procedures : Soak the semolina for 10 – 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil

Ancient Greek Mullet

You’ll Need:

* 6 small or 3 large red mullets, cleaned * 2 handfuls of fresh herbs finely chopped (thyme, mint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
* 3 soupspoons olive oil
* juice of one lemon
* salt and pepper

Procedures : Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad

Ancient Fruit Salad

You’ll Need:

* 1 melon * 2 peaches
* 2 pears
* 1 bunch of grapes
* 2 glasses Mosxato wine
* 1/2 cup peeled and chopped almonds
* 1/2 cup golden grapes
* 1/2 cup honey

Procedures : Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour

Ancient cooked tuna

You’ll Need:

* 8 tablespoons olive oil * 8 leek cut in rounds
* 8 celery sticks finely chopped
* 1 full teaspoon rosemary
* 1 full teaspoon thyme
* salt and pepper
* half of a medium sized cucumber cut in rounds
* 2 1/2 cups water
* 2 1/2 cups dry white wine
* 6 pieces of tuna

Procedures : Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad

Ancient Bean soup

You’ll Need:

* 2 cups white beans * 1/2 liter water
* 200 gr. lard
* 3 onions finely chopped
* 1/2 liter beef broth
* 2 garlic cloves
* 2 tablespoons olive oil
* 1 tablespoon honey
* 1/2 teaspoon coriander
* 1 bunch parsley
* 2 bay leafs
* salt and pepper

Procedures : Soak the beans in water over night. Then boil them in a little water for 5 minutes. Take the pressure cooker off the heat and cover for 1 hour. Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Sauti the onion in the lard and then add the parsley, the coriander, the salt and pepper. Add this to the beans. Add the honey and allow to boil slowly for a few more minutes. Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil