Giant Beans Baked in the Oven

You’ll Need:

* 500 gr. Greek fassolia gigantes, or butter beans * 1 kg tomatoes
* 160 ml olive oil
280 gr. onions, finely sliced
* 1 tablespoon tomato puree
* 3 cloves garlic, peeled and finely sliced
* 1 teaspoon sugar
* Salt and black pepper
* 3 tablespoons finely chopped parsley
* 1 tablespoon oregano
* 1 teaspoon thyme

Procedures : Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe.
Drain the beans through a colander and keep aside. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
Mix the parsley into the tomato sauce, add the beans and mix well. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F / 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes

Garlic Sauce with Chestnuts

You’ll Need:

* 1/2 cup olive oil * 3 cups of peeled boiled chestnuts
* 5 cloves of garlic
* vinegar
* salt

Procedures : It is very important that chestnuts are still warm when starting the preparation. Smash the chestnuts until they become a smooth “pulp”. Add the mashed garlic and vinegar, and pour the oil while stiring with a spoon until it becomes a soft spread

Garlic sauce (2)

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.

Procedures : (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

Garlic Sauce

You’ll Need:

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

Procedures : 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

Garlic mushrooms with yoghurt

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)

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

Fried Cheese

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

Procedures : 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

Fried Cauliflower

You’ll Need:

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

Procedures : 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

Fried bread with mitzithra cheese

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

Procedures : 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

Fresh mushrooms

You’ll Need:

* 500 gr fresh mushrooms * 300 gr onions
* 250 grams dry white wine
* dill
* oregano
* 1 tspn tomato paste
* 4 tspn olive oil
* salt
* pepper

Procedures : Add the olive oil, the tomato paste and the wine into a saucepan. Stir and heat in low temperature. Rinse and slice the mushrooms. Chop the onions. Place the onions and the mushrooms into the saucepan together with salt, pepper, oregano and dill. Cook for 30 minutes and serve warm