RICE PILAF GARNISHED WITH GREEN PEAS

SERVING : 6

INGREDIENTS
500 gr rice
3 and 1/2 glass water
150 gr peas, shelled
60 gr butter
2 teaspoons salt

PROCESSING METHOD
- Pick over the rice, place in a bowl and cover it with hot water. Stir in 2 tablespoons of salt and leave to soak until the water cools.
- Place the rice in a sieve and wash thoroughly under the running tap.
- Boil the peas or saute them in 1 tablespoon of butter until tender.
- Melt the butter in a saucepan, add the water and washed rice and salt and boil it rapidly for 5 minutes.
- Reduce the heat slightly until the water is absorbed.
- Add the peas then reduce the heat to very low for about 20 minutes until the rice becomes fluffy.
- Stir the rice before serving.

GARNISHED RICE PILAF

SERVING : 6

INGREDIENTS
2 glasses rice
3 glasses white veal stock or chicken stock
4 tablespoons margarine
1 medium size onion
1 medium size tomato
1/4 sheep liver or 2 chicken livers
1 tablespoon pine nuts
2 tablespoons currants
1 bunch dill
2 teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon pepper

PROCESSING METHOD
- Cover the rice with salted lukewarm water. Leave for 20 minutes.
- Wash 3-4 times and drain well.
- Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
- In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add the rice. Brown on high heat for 10 minutes.
- Add salt, pepper, sugar, currants, peeled and chopped tomato and meat or chicken stock or water. Mix well.
- Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
- Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
- Turn the heat off and let stand for 20 minutes more.
- Mix well with a wooden spoon and serve with roasted chicken, turkey or lamb.

RICE PILAF GARNISHED WITH CHICKPEAS

SERVING : 6

INGREDIENTS
2 glasses rice
1 glass chickpeas, boiled
3 glasses white beef stock or water
3 tablespoons butter
2 teaspoons salt
1/2 teaspoon sugar

PROCESSING METHOD
- Wash the rice. Cover it with warm water. Add 1 tablespoon of salt. Let cool.
- Wash 3-4 times and drain well.
- Heat the margarine in a saucepan. Add boiled chickpeas. Cook for 1-2 minutes.
- Add meat stock or water, salt and sugar.
- When it starts boiling, add the rice and mix well. Cover and cook first on medium heat, later on low heat until the water is absorbed.
- Put a cloth underneath the lid. Let it simmer on very low heat for 15-20 minutes (taking care that it doesn’t stick to the bottom).
- Let stand for 15 minutes or more. Mix well with a wooden spoon and serve.
- Serve at once.

RICE PILAF GARNISHED WITH MUSSELS

SERVING : 6

INGREDIENTS
500 gr rice
40-50 mussels, without shells
1/2 glass olive olive
175 gr (2 medium size) onions
1 liter water
4 cups water
3 tablespoons salt
1 teaspoon black pepper

PROCESSING METHOD
- Pick over the rice, put it in a pan and cover it with hot water. Add 2 tablespoons of salt and wait until the water gets cold.
- Place the rice in a sieve and rinse it thoroughly under the tap.
- Cut out the bristles from the mussels. Put them in a pan, add half a cup of olive oil, add finely sliced onions, and saute until the onions are light brown.
- Then, add cleaned, chopped tomatoes (or diluted tomato paste) and stir a few times.
- Add the cleaned mussels, 4 glasses of water, salt and black pepper and bring it to the boil.
- When it boils, add the prepared rice and cook it for 5 minutes on a gigh heat, then on a medium heat until the water is absorbed.
- Then, let it simmer on a very low heat for 20 minutes or until the rice gets fluffy.
- Serve it hot or cold.

GARNISHED RICE STUFFED MUSSEL – 2

SERVING : 4

INGREDIENTS
20 large mussels

FILLING
150 gr rice
4 medium size onions, finely chopped
1 glass olive oil
1/2 glass water, kept hot
1 large tomato, finely chopped
1/3 coffeecup tomato paste, diluted with a little water
1/2 soupspoon granulated sugar
1 coffespoon salt
1 coffespoon black pepper
1/2 coffee cup currants
1/2 coffee cup pine nuts

PROCESSING METHOD
- Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
- Heat the olive oil in a medium size saucepan over moderate heat. Add onions and roast for few minutes until soft and brown, stirring constantly with a spoon.
- Add the boiled water, tomato, currants, pine nuts, sugar, salt and pepper. Lower the heat to low and cover. Cook about 20 minutes until the liqued has been absorbed.
- Remove from heat and let cool.
- Fill each mussel shell in which the mussel is found with the filling. Cover with the other shell.
- Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
- Cover and cook on a high heat about 30 minutes. Remove from heat and let cool.

GARNISHED RICE STUFFED MUSSEL – 1

SERVINGS : 4

INGREDIENTS
24 large size mussels

FILLING
24 mussel meat, halved
6 large onion, finely chopped
200 gr rice, soaked in lukewarm water, washed, drained
1 glass oil
1 and 1/2 glass water
1 soupspoon tomato paste
1 soupspoon pine nuts
1 soupspoon currant
1 coffeespoon black pepper
1 dessertspoon granulated sugar
1 dessertspoon salt
2 soupspoons fresh dill, finely chopped

PROCESSING METHOD
- Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
- In a medium saucepan heat olive oil on medium heat. Add onion and toast 5 minutes, stirring constantly until golden.
- Add rice and pine nuts. Stir well. Cover lid and cook 20-25 minutes.
- Add 1 glass water, tomato paste, currant, salt, pepper, mussel meat and dill. Stir with slotted spoon.
- Cook 15-20 minutes lid covered, until rice
evaporates the liquid.
- Spinkle granulated sugar. Remove saucepan from heat. Let aside the cool.
- Fill each mussel shell in which the mussel is found with the filling.
- Cover with the other shell.
- Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
- Cover and cook on a high heat about 30 minutes.
- Remove from heat and let cool.

STEAMED FRESH SARDINE

SERVINGS : 4

INGREDIENTS
1 kg fresh sardine
1 coffee cup olive oil
1/2 glass water
1 lemon, sliced
1 bunch dill, chopped
1 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
- Clean the fish and wash them.
- Place fresh sardine side by side in a flat pan.
- Add the olive oil, water, lemon slices and salt. Cover and cook on medium heat for 6-7 minutes.
- Let cool before serving.
- Garnish with chopped dill and parsley.

FRIED TURBOT SLICE

SERVINGS : 4

INGREDIENTS
8 turbot slices
1/2 soupspoon salt
2 soupspoons flour
1/2 glass oil
1/2 coffee cup olive oil
16 pitted olives
16 small anchovies
1 soup spoon butter
1/2 bunch parsley

SAUCE
4 tomatoes
1 finely chopped onion
1 coffee spoon salt

PROCESSING METHOD
- Peel and finely chop the tomatoes.
- Brown the onions in oil in a saucepan for 3 minutes.
- Add the tomato and cook until the juice comes out.
- In a frying pan, saute the olives in butter for one minute, then pour them and the butter into the saucepan with the onions and tomatoes.
- Wash and dry the fish, then salt and flour them. Fry them in oil and place on a serving plate.
- Pour the hot sauce over the fish and place two anchovies on each slice.

BOILED MUSSEL

SERVINGS : 6

INGREDIENTS
60 mussels, shelled, cleaned
60 ml olive oil
6 tablespoons butter
6 flat canned anchovy fillets, in oil, drained
3 large garlic cloves, coarsely chopped
A few salt
A few pepper

PROCESSING METHOD
- Place the mussels in a saucepan and cover with water. Boil at a high heat for 5 minutes and drain.
- Crush anchovy fillets and garlic in a pestle and mortar until they form a paste. A little salt sprinkled over the garlic will help.
- Heat oil and butter in a small heavy-based saucepan and add the anchovy-garlic mixture, stirring to combine well. Add pepper.
- Put the mussels into a saucepan. Pour the sauce over the mussels and cook for 3 minutes, stirring constantly.
- Serve at once.

BOILED LOBSTER – 2

SERVINGS : 4

INGREDIENTS
1 lobster (30-35 cm)
1 carrot
1 onion
2 gloves garlic
1 tablespoonful vinegar
1/2 teaspoon salt
1/2 bunch parsley, chopped

PROCESSING METHOD
- Scrape the carrot, peel the onion and the garlic. Put them in a large saucepan half-way filled with water, add salt, vinegar and parsley. and bring to boil.
- When it starts to boil drop a full lobster in and boil it for about 23-27 minutes, depending on the size of the lobster.
- Take it out and let cool.
- Cut the shell with pliers and remove the white meat. Arrange on a serving dish.
- Serve with mayonnaise mixed with mustard, vinegar, chopped capers and pickled cucumbers.