BELL PEPPER STUFFED WITH RICE IN OLIVE OIL

SERVING : 4

INGREDIENTS
800 gr. green peppers (suitable for stuffing)
1/4 glass olive oil
1 glass of water

RICE FILLING
1 glass rice
7 meduim onions
2 small tomatoes
3/4 glass olive oil
2 tablespoons currants
1 tablespoon pine nuts
1/2 bunch mint
1 bunch dill
1 teaspoon spices, sugar, salt
1/2 glass water
1 teaspoon black pepper

PROCESSING METHOD
* Allow the rice to stand in hot water until the water cools.
* Then drain the rice and wah it several times.
* Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions changes.
* Add the rice and saute for 10 more minutes.
* Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat.
* Cut off the tops of the peppers ro from a lids and remove all seeds.
* Stuff the peppers ( but not too much ), replace the lids and line in a pan, the lids facing up.
* Add water olive oil and salt and cook for about 50 minutes.
* Remove from heat, and after they have cooled down, put on a serving plate and serve.

VINE LEAVES STUFFED WITH RICE IN OLIVE OIL

SERVING : 4

INGREDIENTS
1/2 kg. vine leaves picked in brine
1/2 kg. rice
7 medium onions
1 1/2 glasses olive oil
4 glasses water
2 tablespoons currants
2 tablespoons pine nuts
1 bunch dill
1 bunch parsley
salt, black pepper and spices

PROCESSING METHOD
* Place the vine leaves in boiling water in order to remove their salt.
* Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon.
* Add the washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring.
* Put aside to cool.
* Cut off the stalks of the leaves and place stalks on the buttom of the pan where the cooking will be done, over these put one layer of vine leaves.
* Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan.
* After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour the water, the remaining olive oil and lemon juice over and cook on moderate heat.
* When the leaves become tender remove from heat, and put on a serving plate after they have cooled down.
* Decorate the plate with lemon slices, serve along with the remaining lemon juice if desired.

CHARD STUFFED WITH GROUND MEAT

SERVING : 6

INGREDIENTS
250 gr. ground meat
1 onion
3 tablespoons rice
large chard leaves
salt
black pepper

PROCESSING METHOD
* Cut of the stalks of the chard leaves and put the leaves in fast boiling water, boil until tender.
* Drain the chard and leave aside.
* Knead the ground meat, rice, grated onion, salt and black pepper together.
* Spread the chard leaves over a board, put a small amount of filling on each one and fold from both right and left, roll like a cigarette.
* Put 1 or 2 layers of chard leaves on the bottom of a pan, place the stuffed leaves on top, put enough water to cover with a plate, close the lid of the pan and cook on moderate heat.
* After cooking, put in a serving dish and serve while still hot.
* If desired, serve with plain yoghurt.

LIGHT VINAIGRETTE ( 1 )

INGREDIENTS
1/2 teaspoon sugar
50 ml olive oil
40 ml sunflower oil
1/2 teaspoon mustard
1/2 teaspoon salt
6 teaspoons wine vinegar
A pinch pepper

PROCESSING METHOD
* Put salt, pepper, mustard, sugar and vinegar into a bowl and stir together until salt and sugar have dissolved.
* Pour in olive oil and sunflower oil, whisk with a fork to combine well.
* Alternatively place ingredients in a screw-top jar and shake well until blended.

NOTE: It makes about 125 ml.
NOTE: Use less oil if a sharper dressing is preferred. Use cider or herb flavoured vinegar, or subsitute lemon juice for the wine vinegar.

HONEY AROMATED VINAIGRETTE ( 1 )

INGREDIENTS
90 ml olive oil
1/2 teaspoon mustard
1 teaspoon clear honey
1/2 teaspoon salt
6 teaspoons wine vinegar
A pinch pepper

PROCESSING METHOD
* Put salt, pepper, mustard, sugar and vinegar into a bowl and stir together until salt and sugar have dissolved.
* Pour in oil and whisk with a fork to combine well.
* Alternatively place ingredients in a screw-top jar and shake well until blended.

NOTE: It makes about 125 ml.
NOTE: Use less oil if a sharper dressing is preferred. Use cider or herb flavoured vinegar, or subsitute lemon juice for the wine vinegar.

HERB AROMATED VINAIGRETTE ( 1 )

INGREDIENTS
1/2 teaspoon sugar
90 ml olive oil
1/2 teaspoon mustard
1 tablespoon fresh herb mixture, such as parsley, chervil, basil, tarragon, chives
1/2 teaspoon salt
6 teaspoons wine vinegar
A pinch pepper

PROCESSING METHOD
* Put salt, pepper, mustard, sugar, herb mixture and vinegar into a bowl and stir together until salt and sugar have dissolved.
* Pour in oil and whisk with a fork to combine well.
* Alternatively place ingredients in a screw-top jar and shake well until blended.

NOTE: It makes about 125 ml.
NOTE: Use less oil if a sharper dressing is preferred. Use cider or herb flavoured vinegar, or subsitute lemon juice for the wine vinegar.

GARLIC AROMATED VINAIGRETTE ( 1 )

INGREDIENTS
1 teaspoon sugar
160 ml olive oil
1 teaspoon mustard
2 cloves carlic, crushed
1 teaspoon salt
4 tablespons wine vinegar
A pinch pepper

PROCESSING METHOD
* Put salt, pepper, mustard, sugar and vinegar into a bowl and stir together until salt and sugar have dissolved.
* Pour in oil and whisk with a fork to combine well.
* Alternatively place ingredients in a screw-top jar and shake well until blended.

NOTE: Use less oil if a sharper dressing is preferred. Use cider or herb flavoured vinegar, or subsitute lemon juice for the wine vinegar.

STUFFED CHICKEN BAKE

SERVICE : 4

INGREDIENTS
1 kg chicken
500 gr ground veal meat
75 gr butter
1 coffeespoon black pepper
125 gr almond, boiled, skinned
100 gr rice, soaked 45 minutes in salted lukewarm water, washed, drained
1 1/2 coffeespoon salt
1 glass Chicken Stock
60 gr pistachio nuts, boiled, skinned

PROCESSING METHOD
– Melt 30 gr butter in a small saucepan over moderate heat. Add pistachio nuts and almonds. Roast for 2-3 minutes until almonds turn golden.
– Add minced meat, salt and black pepper. Roast for 5-6 minutes, stirring continually. Remove from the heat.
– Melt 45 gr butter in a large saucepan over high heat. Add rice and cook for 3-4 minutes, stirring continually.
– Add 1 coffeespoon salt and water. Cover the lid and lower the heat to low, cook for 20 minutes.
– Remove from the heat. Open lid and cover well with a cloth underneath the lid leave in its own steam for 20 minutes.
– Add other stuff. Stir well.
– Fill into the chicken and stitch up.
– Put stuffed chicken onto an oven dish or a high-sided skillet.
– Place in the oven and cook untill color turned golden brown.

CASSEROLE TURKEY WITH CHESTNUT

SERVING : 4

INGREDIENTS
1 kg turkey
2 soupspoons butter
1 green pepper
4 tomatoes, seeded, chopped
1 kg chestnuts
1 soupspoon thyme
20 very small onions or shallots
1/2 coffeespoon red pepper
2 glasses Mutton Stock

PROCESSING METHOD
– Peel the chestnuts. To remove the inside skin, first boil them in water for 5 minutes.
– Cook them in a spoonful of butter and a glass of meat stock for 25-30 minutes in a tightly covered saucepan.
– Cut the turkey into pieces. Rub the bottom of a casserole with a clove of garlic. Put the turkey pieces into it. Now add all the ingredients, except the
chestnuts.
– Cover tightly. Place in the oven and cook for 1 and 1/2 hours, first at a high heat, then at a low heat.
– Serve with the chestnuts.

BAKED SPAGHETTI WITH CHEESE SAUCE

SERVING : 3

INGREDIENTS
500 gr spaghetti
12 glasses water
2 soupspoons salt
6 soupspoons butter

CHEESE SAUCE
250 gr cheese
2 coffee cups milk
7 eggs
1 tea cup gruyere cheese, grated

PROCESSING METHOD
– Boil the spaghetti in salted water for 7-8 minutes.
– Drain, cover with cold water and let stand 15 minutes.
– Melt the butter in a saucepan, add the drained spaghetti, stir and put aside.
– In a bowl, beat the eggs with half the grated cheese. Add the milk and mix well. Pour 2/3 of this sauce over the spaghetti. Blend well.
– Mash the cheese and mix it into the spaghetti.
– Pour the spaghetti mixture into a oven dish. Pour the rest of the sauce over the spaghetti and sprinkle with the remaining grated cheese.
– Bake for 30 minutes, until the top turns golden brown.