Ingredients

• Around 2-3 teaspoons of Olive oil
• 500 gr of mixed sea food . I had shrimps, calamari, mussels
• 1 clove of garlic chopped
• 1 big onion finely chopped
• 1 chilli pepper chopped
• 1 cup of easy cooked rice
• 1 small bunch of parsley chopped
• 1 can of chopped tomato juice
• 5-10 cherry tomatoes cut in the middle (not necessary but I had them and …I used them :) )
• Salt and pepper

Method

Step 1

In preferably a deep pan with a cover with add the olive oil and in medium heat the onions and garlic until they start to sizzle a bit.

Step 2

Add the tomato juice as also the chilli pepper and stir really well. Add the rice and continue stirring. Add a bit of water until it covers the rice, cover the pan and let it boil.

Step 3

When the rice is ready and you have seen that the rice has been evaporated a bit, add the sea food and continue stirring for 5 minutes. Be careful the seafood doesn’t need to boil for a lot as they will become hard to chew.

Step 4

Add salt and pepper, the parsley and the chopped cherry tomatoes if you want on top and it is ready to serve!

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Ingredients

• 4-6 mature tomatoes
• 400gr of feta cheese
• A bunch of parsley and one of mint
• 1 big red onion
• Salt and Pepper
• Chilli peppers
• Olive oil
• A cup of self raising flour

Method

Step 1

Ideally you need to have a mixer as this will save you from a lot of pain trimming everything by hand. If you have....then start by slicing the tomatoes and getting the juice out. Place them in a big bowl

Step 2

Continue by doing the same for the Feta cheese, parsley, mint, onion and the red chilli pepper. When you finish add them in different bowls

Step 3

Now the difficult part starts....Use your hands and start mixing them all in a big bowl until they become really thick. Make sure that you add all the other ingredients but you may need to play around with the quantities of flower and the tomato juice depending on what the mixture needs to become thicker. Make sure you add olive oil, Salt and pepper. When its done leave it in the fridge for 10-20 minutes.

Step 4

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Ingredients

• 4 kilos of lamb internal organs, including liver, heart, lungs and kidneys
• 5 kilos of Offals to wrap it

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Ingredients

• One Octopus! I don’t remember how big it was the one I had, but size does matter in those situations as it will get smaller in size after you boil it.
• Vinegar
• Olive Oil
• Peppercorns
• 3-4 bay leaves
• 4-5 cloves of garlic
• Oregano
• One jar around 750ml that you have cleaned really good.

• 

  In a jar..ready!

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Ingredients

• 300ml of lager beer
• Around 1 and 1/2 cup of self raising flour
• Salt pepper
• Oh yeah and pieces of cod cut in various sizes.

Method

Step 1

In a big bowl put the beer and the flower and stir them until they become properly mixed. Put them to the fridge for 20 minutes. In the meantime put salt and pepper on the cod as much as you want

Step 2

After 20 minutes take the mixture out of the fridge and "dive" the cod pieces inside . In a pan with couple of frying oil that is all ready preheated you add the cod pieces and fry them on both sides until they have that red cover on both sides.

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Ingredients

• 3 medium size potatoes
• 4 big cloves of garlic
• 3 slices of bread wet and dried, without the hard outside part ( you know what i mean :p)
• 2 teaspoons of white vinegar
• 4 teaspoons of olive oil
• Salt and pepper

LETS BEGIN MAKING SKORDALIA (a.k.a garlic sauce)

Method

Step 1

In a small pot add water and throw inside the potatoes in small pieces. Let them boil and when they are ready ( they can be pinched with a fork) get them out and leave them in a plate.

Step 2

In a blender, add the potatoes and the 4 cloves of garlic and start mixing them until they become mashed and mixed Stop, open the blender, add the watered and dried bread, the vinegar, olive oil and salt/pepper as much as you want. Close and continue mixing them with the blender until they are properly mixed.

Step 3

Taste, and add garlic if you believe it too soft. Add more oil if you think it is too thick, or bead if you feel it is too watery. Ideally it should be in the middle.

THE TEST!

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Ingredients

• 450gr of chickpeas
• 1-2 teaspoons of greek yogurt for each plate
• 1/2 onion chopped
• 1 vegetable stocking cube
• 1 small bunch of mint chopped
• 2 slices of bread
• Salt, pepper
• Olive oil
• Nutmeg

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1.  I was hungry
2.  It looked really nice and I had to try it

Ingredients

• 3 eggs
• 1 small bunch of asparagus chopped in small pieces
• 3-4 baby courgettes chopped (That was my addition)
• 250gr of feta cheese (I didn’t had Feta cheese at that point so I just used some Parmesan. It worked!)
• 1 onion chopped (yeap, my addition that also… I like onions..)
• Salt, Pepper,
• Olive Oil!
• A bit of milk

Method

Step 1

In a frying pan, add the olive oil and then in medium heat add the chopped onions, courgettes and asparagus and stir them slowly. In the meantime open the oven in 200c to pre-heat it.

Step 2

Beat the eggs with the milk. After 5-10 minutes the greens should be ready , a bit brownish. Add the cheese and stir again. Then add the mixture with the eggs to the pan and immediately remove it from the fire. Put it inside the preheated oven as it is in the pan and leave it there for 10-15 minutes.

Step 3

You will notice the omelet to grow thick and you can remove it when you like it. I usually wait to become a bit brown on the edges. Add some parsley if you want…sprinkle it on top. I just love how nice oven baked omelets taste without being so heavy in the stomach when you fry them.

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