Stuffed mussels

Products for 4 serves

1kg (2lb) mussels
2 lemons cut into quarters
6 garluc cloves
125 ml (4 fl oz) olive oil
5 ts chopped flat leaf parsley
5 ts dried breadcrumbs
sea salt and pepper

Preparation :

1. Put the mussels in a bowl of cold water and scrub them with a stiff brush. Scrape off any barnacles and use a sharp knife to remove the beards. Discard any mussel tgat stays open after you have tapped ir against a hard surface. Rinse again in clean water.

2. Put the lemon quarters and 5 garlic cloves into a large frying pan. Add the mussels, clover and cook, shaking the pan occasionally, over a high heat until the mussels are open. Discard any mussels that remain closed.

3. Fully open the mussels and remove and discard half of each shell. Loosen the mussels on the lower half and place them on a baking sheet.

4. Strain the liquid left in the frying pan into a bowl through a muslin-lined sieve. Mix together the oil, parsley and breadcrumbs and season to taste with salt and pepper. Finely chop the remaining garlic and add to the breadcrumb mixture together with the stained liquid.

5. Place a little of the mixture over each mussel and bake in a preheated oven 220 degrees (425 F) , Gas Mark 7, for  about 7 minutes until golden-brown.

Homemade bread with cheese

Products:

 400g white wheat, 1 cube fresh yeast 1 whole egg + just 1 protein from the egg   1 yolk from egg (thats for spreading in the end before baking)

For the filling :
2 whole eggs
3 soup spoons yoghurt
200g Greek style cheese

Method of preparation:

First and very important thing is to sift the wheat and leave it on side. In one tea cup stir 50g warm water not hot + 1 cube fresh yeast + 1/2 ts sugar and leave it for approx. 10-15 min to effervesce.

In a big bowl stir well that 1 and 1/2 egg(just protein), add 150g milk with room temperature, continue to stir with a big wooden spoon or with hands (how its easier for you), start adding the wheat on parts for better mixing. When you already mixed the eggs, milk and wheat add 1/2 ts salt and the effervescing yeast. Knead it well to ideal mixture. It shouldn't left any pieces on your fingers. Make it on one good circle piece and spread it all with sunflower oil.

Filling:
In deep bowl stir well both eggs, add 3 soup spoons with yoghurt and add 200g greek style cheese on small small pieces.  Stir it well to good mixture.

Now start roll the pastry and put the filling. Make your pastry on 11 small balls and roll every one of them. You can follow the pictures which I will add.

After its ready for baking you should spread with the rest yolk.

Leave it to rise in warm room for 2-3hours  on temperature around 25 degrees.

Then put it in the oven on 180 degrees for approximately 40min . It should get golden like on the pictures which I add last !!! Bon apeti :)

Chicken with rice and mixed vegetables

Products:

1 full tea cup with rice
3 1/2 tea cups water
7-8 chicken legs
150 -200g mixed vegetables as carrots, peas, corn
1 chicken stock cube
1/2 ts savory
1/3 ts black pepper
3-4 soup spoons of sunflower oil
1/2 ts salt

Bake it in the oven for 1h 20min on 200 degrees. Without to preheat the oven before that.

Fast and tasty

Products:

3 fresh eggs
2 triangles of soft cheese
100g Greek style cheese
little butter or a bit sunflower oil
10 slices salami cutted on 4
some tomatoes and cucumbers for decoration

Way of preparation:

Take the eggs out of the shells in one deep plate. Stir them well. Then put them together with all other ingredients and stir again.  Just leave the tomatoes and cucumbers for the end. Put the plate in the microwave for 6 minutes on full power.  You should stir it on every 2min. And for 6 min you have ready fast and taste meal ☺

Bon apeti

Bruschetta

Products :
MAKES 6 SLICES
loaf of coarse white bread
2 garlic cloves
6 ts olive oil
6 ripe tomatoes
3ts wild fennel seeds
sea salt and pepper

The original Roman bruschetta is topped with garlic and oil. This is a Tuscan bruschetta, made with a ripe tomatoes and a sprinkling of wild fennel seeds.

1. Cut the bread into 6 slices, each about  15mm (3/4 inch) thick, and score a crisscross  pattern lightly across the surface with the point of a small knife.

2. Grill the bread on both sides over charcoal or wood embers (or under the grill) to crisp through and  place them on a dish.

3. Cut the garlic cloves in half and rub the cut sides over the top of each piece of toast.

4. Scatter the chopped tomatoes over the toast.

5. Drizzle about 1 ts oil over each one and sprinkle over a little salt, plenty of pepper and the fennel seeds.

Bon apeti :)