March 22, 2009
lampstew1SERVINGS : 4

1 kg lamb leg slices
50 gr butter or margarine
2 medium size carrots
6 fresh potatoes
2 onions, peeled, sliced
2 laurel leaves
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon pepper

* Melt the butter in a saucepan and add meat slices, together with the onions.
* Add salt and pepper. Pour over enough water.
* Cover them and cook over medium heat during 40 minutes.
* Scrape the carrots and cut them in slices.
* Peel the potatoes and cut them in medium size pieces.
* Add them to the meat. Let simmer on low heat during half an hour.
* Arrange them in a dish.
* Spinkle with thyme before serving.




March 22, 2009
liverfry1SERVING : 4

1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

– Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
– Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
– Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
– Chop the parsley very fine, add to the onion and mix together.
– Cut the liver into cubes the size of a large hazelnut and coat with flour.
– Fry the liver in oil, first on a low heat and finally on a high heat.
– Put the liver on a serving dish and sprinkle salt.
– Cover with the previously prepared garnish.



March 22, 2009
whitebeanpilaki202SERVINGS : 6

1 and 1/2 coffee spoons salt
1 and 1/2 coffee spoons sugar
1 carrot
1 celery
1 potato
1 tomato
1 clove of garlic
1 coffee cup water
1 finely chopped onion
2 and 1/2 cups olive oil
250 grams dry beans

* Soak the beans in water overnight.
* Place them in a saucepan of water, heat on low flame for 45 minutes and then drain.
* Peel and dice the vegetables, and cut the garlic into thin slices.
* Heat the oil in a saucepan, add the onion and garlic and brown for 2 minutes.
* Then add the carrot and brown for 2 minutes.
* Then add the celery and potato and brown them for 2 minutes as well.
* Finally add the beans, the grated tomato, water, salt and sugar and cook on a very low heat for 1 hour.
* Serve when cool.



March 22, 2009
rice14aSERVING : 6

2 glasses rice
4 medium size onions
2 medium size tomatoes
1 glass olive oil
1/2 kg eggplants
1 tablespoon pine nuts
1 tablespoon currant
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
4 teaspoons sugar
1/2 teaspoon pepper
1 bunch dill

* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Peel the eggplants leaving lengthwise stripes. Cut them lengthwise into four, then each one into 3-4 cm pieces.
* Leave them in salted water for 15-20 minutes.
* Heat the olive oil in a saucepan. Drain and dry the eggplant pieces. Lightly brown them in olive oil and take them out.
* In the same saucepan, put chopped onions and pine nuts. Brown them on medium heat.
* Add the rice and brown for 10 minutes, stirring constantly.
* Add peeled and chopped tomato, salt, pepper, sugar, currants, fried eggplants and 3 glasses of water. Cover and cook on medium heat for 10 minutes.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Let cool.
* Mix well a wooden spoon before serving.
* Serve at once.