Arabic bread stuffed with vegetables and yogurt sauce

Filling

Ingredients	Method
50 g corn boiled (if you are bored corn in a can is fine) 50 g peas cooked 50 g green beans cooked 1 onion, finely chopped 1 clove garlic, chopped Green pepper, chopped red peppers chopped 30 ml white wine 1 chopped carrot boiled 100 g gouda cheese salt cayenne pepper freshly ground pepper olive oil	First boil the vegetables. In a sauce pan add the olive oil and start with the onion saute , then add the peppers , garlic and the carrot. Afterwards in the sauce pan, add the boiled vegetables and the wine. Add some salt, some pepper  and live the vegetable to cook for about 5 to 10 minutes. Allow to evaporate the water and take the mixture of the heat and add the cheese, salt and peppers

Yogurt Sauce

Ingredients	Method
1 yogurt 1 scant tsp curry ¼ tsp smoked paprika Zest of one lemon and the juice of Salt and pepper 4 tbsp olive oil	In a big bowl mix all the ingredients together and let the mixture in the fridge.

In each pie put a little bit of the sauce and add the vegetables.
Wrap and enjoy your meal !

Tiramisu

Ingredients

40 pcs wafer biscuits

160 grams sugar

5 eggs

500g mascarpone cheese

Grated chocolate for sprinkling

250g coffee espresso

30 ml frangeliko


Performance

In a large bowl pour the coffee with 1 tbsp of sugar and Frangelico. Mix well.
Dive the biscuits one by one in the Mixture.

In two different bowls separate the whites from the yolks.

In the bowl with the yolks, add the sugar and use a mixer until it gets a white colour.
Beat the whites meringue and add the mascarpone. Join the mixtures, gradually by stirring.

In a square form put a layer of biscuits and cover it with a thin cream layer. Continue alternately placing cookies and cream. Once you are done, put it the fridge for at least 4 hours.

When it's time to serve, add grated chocolate

Halva with coconut milk and traditional eggplant sweet

Ingredients

Method

1cup olive oil 1 cup coarse semolina 1 cup fine semolina ½ cup raisins ¼ tsp ground cloves 1 tsp cinnamon

Roast the semolina until it gets an intense golden color and begins to darken. Once this is done, add the raisins. We are working alongside the syrup. (Instructions in the table below) Mix the syrup with the herbs and use a strainer to wring it. Once the halva is ready, put  it off the heat and carefully add the syrup. After the addition of the syrup, put it in the pot, on the stove and stir until the halva is ready. Place the halva in a form silicone cake and let it cool.  For  Garnishing it use chopped eggplant sweet .

Syrop

Ingredients	Method
2 cups water 2 1/2 cups coconut milk 3 cups sugar zest of 1 orange 1 bay leaf 3-4 peppercorns 5 tbsp sweet eggplant chopped .	Put all the ingredients , in a saucepan  and boil. After it's boiled leave it to rest for 5 min. Use a strainer and add in the halvah following the procedure mentioned above.

Crepe tart with vegetables au gratin

Ingradients

Method

100 g flour 2 eggs 30g butter, melted 40g milk 4 g salt A pinch of sugar

In a bowl, add the flour, the sugar, salt and stir. Add the milk, stir well and let the mixture rest until there are no air bubbles. Incorporate the eggs and butter mixture. Bake crepes  in a frying pan both sides. Do not cook them completely. After you prepare the crepes place each sheet into individual molds for tarts, slightly buttered. Bake in the oven for 10 minutes at 200 °.  Remove from the oven and take it of the molds carefully. The basis for the filling is ready.

Ingradients

Method

2 cups mixed vegetables ( carrots , peas , green beans frozen) cooked and well drained 4 onions fresh chopped 1 onion 50g butter 10g olive 70 g flour 1 liter of milk boiled 100 g gouda cheese 50g grated parmesan cheese Salt, pepper , nutmeg 1 bunch dill , chopped

In a large saucepan, add the butter with the olive oil and the onions. Add dill together with flour. Mix until the flour is cooked and gets a golden color . Add the warm milk and stir until the mixture starts to thicken . It should be a quite thick cream . Once you have done, remove from the fire the pot and add in to the creme the cheese and the vegetables that we have already been boiled and cooled. Allow the mixture to cool before filling the crepes .

Muesli with yogurt and fresh fruits

Ingradients

1 pear, chopped 1 orange into small pieces Juice of 1 orange and zest of 3 tbsp muesli 1 biscuit must grape (moustokoulouro) 2 tbsp yogurt 1 tea spoon honey Grated Hazelnut

Method 
Squeeze the orange and add the juice of the pear. In a bowl or large glass first place the pear after we drain, then orange, muesli with the biscuit mixed . With the juice we put pears will shuffle it with yogurt and zest. You will not need all the juice just 3 tbsp After Mix well yogurt with the juice add over muesli yoghurt, finish with honey and sprinkle with hazelnuts and cinnamon.

Club Sandwich With salmon and sprouts

Ingredients	Method
100g cream cheese 2 g chopped chives 2 g chopped fennel 20g cream 3.5% fat lightly whipped Salt pepper  50g cucumber into very thin slices 6 fillets of smoked salmon 40 g cress sprouts 6 cherry tomatoes 3 slices of black wholemeal bread	Toast the bread. In a blender mix the feta cheese with the cream until becomes cream. Then in a bowl and the cream cheese, chopped chives, the fennel, pepper, little salt and mix together. Put the cream cheese in the refringerator until we use it.

Beet roots Chips

Ingredients	Method
2 beets salt, pepper and sugar 1 clove thyme olive oil	Clean and wash the beets with a peeler and pass the mandolin by cutting 2 mm. We open our oven preheated to 130th. Ιn a pan put parchment paper and spread the slices of beetroot on side by side. The salt and pepper, sprinkle with sugar and sprinkle with oil. Breaking with knife garlic and pour in the center of the pan along with thyme. Bake for 20 minutes until they leave all their fluids

Serving

On the top of the first toast bread we put 1 tbsp of the cream cheese, then 3 slices of the smoked Solomon, cucumber, the cress sprouts and finish it with the  cherry tomatoes Repeat the same for the last part and N’ joy!!!!

Crispy Goat Cheese with Chutney Tomatoes

Ingredients

Method

3 pieces  goat cheese ( traditional cheese made in Kos island) 1 cup sweet red wine 1 cup all-purpose flour 2 eggs lightly beaten with 3 tb sp water Crunchy mixture: 5 tbsp of corn flakes broken by hand 2 tbsp oat bran 2 tbsp sunflower seeds 1 tbsp carob flour salt pepper

In a bowl,  break the corn flakes with your hands and add the remaining ingredients for the Crunchy mixture . Place the ingredients for the cheese in 4 sallow dishes The wine, the flour in another dish , the eggs and the crunchy mix. Soak the cheese in the wine, then dredge it in the flour, soak it in the  egg mixture and finally into the crunchy mixture, pressing gently the goat cheese so it will get a nice smooth coating. Fried the cheese in medium-high heat oil for 3 minutes each side. Place it on paper towels to drain.

Tomatoes chutney

Ingredients	Method
1/2 kg  tomatoes chopped  2 onions, finely chopped 1 clove garlic , chopped 1 tablespoon ginger 1 cinnamon stick ¼ tbsp. carnation Two chili peppers 100 g apple cider vinegar 200g brown sugar 50 gr olive oil	Into a sauce pan add the olive oil with the onions, garlic and ginger. When the onion become soft add tomatoes, cinnamon, carnation, chili peppers, vinegar and sugar. In medium-high heat  cook it for approximately 40 minutes until the tomatos reduce and look like a jam.

Enjoy!