This document contains recipes for several soups and main dishes from different cuisines: 1. The first recipe is for Croatian Salted Pork and Sauerkraut Soup, which can be eaten as a hearty soup or main meal and contains sauerkraut, salt pork, potatoes, and beans. 2. The second is a Bulgur, Sausage and Rosemary soup containing bulgur wheat, sausage, chicken broth, vegetables, and rosemary. 3. The third is a Green salad with roasted chicken containing lettuce, endives, rocket, tomatoes, carrot, chicken, and a yogurt-based dressing.

1. Croatian Salted Pork and Sauerkraut Soup Grah i
Varivah
It can be eaten as a hearty soup, but many people eat it as a main meal.
Ingredients:
15 oz beans soaked overnight
21 oz sauerkraut or fresh cabbage cut in strips
1 lb salt pork
1 lb potatoes diced
water
1/2 cup fat
1 tbsp flour (heaping)
1 onion chopped
salt
3 bay leaves
3 garlic cloves
peppercorns, to taste
5 tbsp sour cream

2. Procedure:
1. Heat a thin layer of oil/fat in a casserole. Brown the meat well.
2. Add the cabbage/sauerkraut and the onion. Let cook until transparent.
3. Add the potatoes and the beans. Stir around for a while until they begin cooking.
4. Add the flour and the remaining fat/oil. Stir well until the flour has covered all the ingredients well and has mixed
with all the juices and fat.
5.Cover with the stock and cook for 40 minutes, or until the meat is tender and the vegetables are cooked through.
6. Before serving, add the sour cream.
Bulgur, Sausage and Rosemary soup

3. Bulgur is one of those ingredients we leave for the specialists to use; here is a recipe that may help you incorporate
this cereal into your diet. With a higher content of protein and fiber it is much healthier than white rice and richer in
vitamins and minerals.
Ingredients:
 250 gr bulgur
 250 gr sausages with leek
 2 lit chicken broth
 1 dry onion
 2 carrots
 1 celery stalk
 2 bay leaves
 1 garlic clove
 5 grains all spice
 1 tsp rosemary
 50 gr Metsovone cheese grated
 parsley and fresh thyme for garnish
Procedure:
Soak the bulgur in half a liter lukewarm water for 2-3 hours and strain it well.
Finely chop the onion and the garlic
Sauté the garlic and onion in a bit of olive oil, add the rest of the vegetables finely chopped, the all spice, the
rosemary, the broth and the bulgur.
Let the soup boil over medium heat for about 45 minutes.
Finely chop the sausage and sauté it in a non-stick frying pan without adding any oil or butter.
Strain it well on a paper towel and add it to the soup.
Serve the soup with parsley and the grated Metsovone cheese and, if you want, some finely chopped fresh rosemary
or marjoram.

4. Green salad with roasted chicken
Ingredients:
600g roast chicken in slices
150g endives
1 lettuce, roughly chopped
a bunch of rocket
8 cherry tomatoes
1 carrot, grated
For the dressing
1/2 tea cup of mayonnaise
200g yoghurt
1 tablespoon mustard
salt
Procedure:
In a bowl mix all the green vegetables together and add the grated carrot and the cherry tomatoes, halved. In a
different bowl whisk all the dressing ingredients together, add the chicken slices and toss them making sure that they
are dressed nicely.
Combine the chicken and the green vegetables, put them in a salad bowl and just before you are ready to divide
them between the plates give the salad a final toss.
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M’hencha bellouz – Almond pie from Morocco
Ingredients:
1 and 1/2 cup blanched almonds
1/2 cup sugar
1/2 icing sugar
2 egg whites
1 tbs finely grated orange rind
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 sheets filo pastry
100 gr butter, melted
Procedure:

6. Preheat the oven at 180 o C.
Puree the first seven ingredients in the food processor until very well combined.
Using a silicone brush brush 1 filo sheet with butter. Top with another sheet. Brush with butter. Repeat with another
filo sheet and butter.
Halve the filo stack lengthways. Place one-quarter of almond mixture in a 1cm-thick log along the long side of 1 filo
stack. Roll up firmly to form a log.
Arrange, seam-side down, in a coil shape in the centre of a round pan . Repeat with almond mixture and remaining
filo stack to make another log. Place at the end of the coil and wrap around.
Repeat with remaining filo, butter and almond mixture to extend coil and fill the pan completely.
Brush with any remaining butter.
Bake for 35-40 minutes or until golden.
Dust with extra cinnamon and icing sugar just before serving.
posted in Recipe
Christmas Chicken Salad
Ingredients:
For the chicken
1 (1½k) chicken, boiled
1 small onion1 carrot
1 stick of celery
1 stalk of leek

7. For the salad
400g walnuts, ground
2 stalks of celery, finely chopped
2 large carrots, grated
1 red onion, grated
2 slices of stale bread
2 tablespoons sweet paprika
2 cloves of garlic
1 tablespoon cayenne pepper
2 teacups of mayonnaise
2 teacups of chicken stock
some parsley, very finely chopped
2 pomegranates (arils) salt
Procedure:
Place the chicken and the vegetables together in a casserole type pan, add enough water to barely cover them and
simmer until the chicken is tender.
Discard the bones and shred the chicken. Soak the stale bread in the chicken stock and then squeeze it.
Put the bread, walnuts, garlic, paprika, cayenne and salt in the food processor and blend.
Transfer the mixture into a bowl and add the carrot, celery, stock, mayonnaise, arils and parsley.
Combine well.
Stuffed mushrooms with minced meat & cheese
Portobello mushrooms have a great cavity to stuff and taste like meat in the fasting period.

8. Ingredients:
6 medium Portobello mushrooms
3 Tbs butter
1 chopped onion
250 grams minced beef
1 egg
1/2 cup grated rusk
4 Tbs grated cheese
2 Tbs chopped parsley
salt & pepper
Procedure:
Preheat the oven to 200 degrees and grease a large pan. Remove tonly he stalks from the mushrooms and chop them.
Saute over a medium heat the chopped onion with the butter for 5 minutes and add the stalks. Cook for 10 minutes.
Mix the minced meat, egg, rusk, cheese, parsley and season with salt and pepper. Stuff the mushrooms with the
mixture and bake for half an hour. Serve them hot.
Samian Pumpkin Pita – Samiotiko Boureki
This savory pumpkin pita is one of the specialties of the island of Samos, combining sweet pumpkin with onions,
feta cheese, and mint. It is traditionally made using a distinctive coiled design.
Ingredients:

9. 1 ½ kg pumpkin, peeled, δεseeded, and cut into chunks
3 large red onions, peeled and chopped fine
1 ½ cups crumbled feta (about 3/4 pound)
2 heaping tbs dried mint
2 eggs, slightly beaten
2 tbs rice or bulgur
Salt and freshly ground pepper
1 pound commercial phyllo, at room temperature
olive oil
Procedure:
Preheat the oven to 375° F.
1. Bring about 1 1/2 inches of lightly salted water to a rolling boil and simmer the pumkin until soft.
2. Remove and place in a cheesecloth or colander to drain.
3. Let it cool, then squeeze out all the excess moisture.
4. Heat 2 tablespoons olive oil in a skillet and saute the onions over medium-low heat until wilted, stirring
constantly with a wooden spoon, about 8 minutes.
5. Combine the pumpkin and the onions in a medium size bowl. Mix in the feta, the mint and the eggs. Add the rice
or bulgur and combine thoroughly. Season to taste with salt and pepper.
6. Oil a large round nonstick pan.
7. Open the phyllo and keep it covered with a cloth.
8. Take one sheet at a time and place it in fron of you so that the long side is horizontal. Brush the surface with
olive oil.
9. Fold it in half from the bottom up so that the fold is nearest you. Spread about 2 1/2 tablespoons of filling in a
straight line across the bottom of the folded phyllo, leaving about 3/4 of an inch on both ends and the same on the
bottom.
10. Fold in the edges and gently roll up the phyllo so that you have a cylinder abour 1 1/4 inches in diameter.
11. Place it seamside down along the inner rim of the pan. Continue with the remaining phyllo and filling, placing
each cylinder side by side then working inwards so that the whole pan is filled with what looks like a coil.
12. Bake the pie for about 50 minutes, or until it is golden and crisp.
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10. Cheese pie-Tiropita

11. This delicious Greek pie made with paper-thin sheets of phyllo pastry, with a creamy cheese filling is the essence
of everyday Greek menu.
Ingredients:
10 phyllo leaves
500 gr hard feta (goat cheese)
7 eggs
2 cups of milk, tepid
8 tsps flour
5 tbs melted butter to grease the phyllo
salt, pepper
Procedure:
Preheat oven at 180° C.
 Crumble the feta with your fingers or crush it with a fork in a bowl.
 Melt the butter in a pot, add the flour, stirring to avoid lumps, and pour the milk.
 Stir well into a thick and smooth cream, add salt and a little pepper, then remove from the heat.
 Stir it, leave to cool completely and then mix the cream with the cheese crumbs.
 Add lightly beaten eggs to the cheese mixture. Stir the ingredients well.
 Butter a medium sized baking dish and lay half of the phyllo leaves on the bottom of the pan, brushing each
separately with butter .
 Spread the cheese filling evenly over the phyllo. Fold back the phyllo ends over the filling.
 Butter the top and lay the rest of the phyllo leaves over it, buttering each separately.
 Cut away any phyllo ends protruding beyond the pan edge. Butter the top phyllo leaf well, then lightly
score in strips.
 Sprinkle with some water and bake the pie in a moderate oven for 45 minutes.
 Cut the cheese pie into pieces, while still warm, and serve.
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12. El Merfous – Moroccan broad bean dip
Broad beans, a very good dietary fibre vegetable is made into a delicious dip in this recipe from Morocco.
Ingredients:
1 kg broad beans
1 clove of garlic pureed
2 tbsp lemon juice
3/4 tsp cumin
1 tsp salt and freshly ground pepper
1/3 cup extra virgin olive oil
cayenne pepper to taste
Procedure:
Plunch podded broad beans in boiling water and cook for 5 minutes or until soft. Drain in the colander over a large
bowl to reserve most of the cooking water.
When cooled slighly peel to remove the leathery skins of the beans. Place broad beans, 1/4 cup reserved cooking
water and the rest of the ingredients except the olive oil in a food processor.

13. Purée until smooth. Slowly pour the olive oil into the mixture while the machine is on until a mayonnaise-like
consistency is achieved.
Adjust consistency and seasonings to taste and serve in a bowl. Top with parsley, paprika or any other topping you
like.
Leek and smoked ham Greek tart
Based on a favorite Greek dish, the leek pie, this is a meaty version. The sweetness of the leeks pairs well with the
smoked ham and it is always a party favorite.
Ingredients:
for the short crust pastry
250 gr all purpose flour
125 gr butter, cold
1 tsp sugar
½ tsp salt

14. 1 egg
50 ml cold water
for the filling
1 kg leeks
150 gr smoked ham cut into cubes
150 gr Greek feta cheese, crumbled
200 ml low fat creme
3 eggs
80 gr Gruyere or other hard cheese
salt, pepper
zest of two oranges (optional)
Procedure:
 For the crust, sift the flour and cut the butter into chunks. Work with your hands so that it becomes like
breadcrumbs.
 Add the eggs and the water slowly and work into dough, but do not overwork. If it is still sticky, just add
some more flour.Cover with plastic wrap.
 Place in the fridge for half an hour and then roll out into a circle and fit into a 29 cm tart pan. Chill for at
least half an hour.
Preheat the oven to 180 C.
 Prick the crust with a fork, line it with foil, fill it with baking beans or rice and blind-bake it for about 15-
20 minutes.
 Remove the beans and paper/foil.
 Prepare the leeks. Remove the green parts, wash well, and slice them thinly into rounds.
 In a large non-stick pan, heat two tablespoons of olive oil and add the leeks. Stir for a couple of minutes,
add 2 tbsp of water and simmer until the leeks have softened. Towards the end add the smoked ham.
 It is important that there are no juices left in the pan.
 Combine the leeks with the crumbled feta cheese in a large bowl. If you want a more exotic flavor, stir in
the orange zest. Cover the pie crust neatly with the filling.
 Whisk the eggs with the milk until they have combined and pour them over the filling.
 Grate the gruyere on top and bake in the oven for about 30-40 minutes or until golden.

15. Pork with Orange Dipped in a Honey Sauce
Pork does well with sweet and tangy flavors and this marinade with orange, honey , cinnamon, garlic and rosemary
is perfect.
Ingredients:
4 pieces pork leg
juice of 2 oranges
2 oranges in slices
1 crab apple, in slices
½ cup honey
1 cup Samian wine
1 cup white wine
1 cup water
2 cinnamon sticks
10 cloves
2 garlic cloves, finely sliced
4 Tbs olive oil
1 Tbs rosemary
salt & pepper

16. Procedure:
Preheat oven at 180 º C.
 Slice 2 oranges and apple
 Finely slice garlic Wash the meat well and season with salt and pepper.
 In a large bowl combine well the orange juice, honey, wines, cinnamon sticks, cloves, garlic, rosemary,
olive oil, salt and pepper.
 Place the pork in the marinade you have just prepared, cover with some cling film and let it stay for nearly
24 hours. From time to time, turn the meat so that the marinade goes on all sides.
1. Remove the meat from the marinade the next day, place it on a large baking-tin and pour the marinade and some
water over it.
2. Place orange and apple slices on top of the pork’s surface and cover with aluminum foil.
3. Bake for about 3 ½ hours at 180 ºC. On and off turn it on all sides and sprinkle it with its juice. If needed add
some extra water.
4. When it is almost ready remove the aluminum foil and allow it to brown.
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17. Potato Gratin Dauphinois
Gratin Dauphinois really is a French classic, and is really really delicious! French cuisine at its best. A great
accompany to roasts.
Ingredients:
2 lb potatoes
1 clove garlic, crushed
2 tbsp butter
2/3 cup grated cheese (Gruyere or Swiss)
3 cups boiling milk
1 egg
salt & pepper
Procedure:
Preheat the oven to 350° F.
1. Peel the potatoes and slice quite thin. Rub a large shallow earthenware dish with the crushed garlic clove and
spread in 1 tablespoon of butter. Layer in the potato slices with half of the grated cheese.

18. 2. Pour 2 ½ cups of boiling milk on potatoes. Bake for about 50 minutes. During cooking time, stir 2 to 3 times with
two forks. This will allow potatoes to cook evenly.
3. 10 minutes before the end of cooking time, beat the egg with salt, pepper and remaining milk.
4. Pour onto the potatoes. Sprinkle with remaining grated cheese and dots of butter.
5. Cook in oven for a few more minutes, until the sauce becomes thicker. Serve hot.
Beef Stew with Olives
This beef stew is a Greek comfort dish; perfect for a cold winter day!
Ingredients:
 1 scant cup/200 ml Greek extra virgin
 2 lbs/l kg beef stew meat, cut into large cubes
 1 onion
 1 scant cup/200 ml red wine
 2 tomatoes
 2 cloves of garlic
 1 bay leaf
 1 1b/500 g green olives
 salt
 freshly ground black pepper

19. Procedure:
Pitt the olives and soak in hot water.
Peel and dice the tomatoes.
Cut the onions in brunoise.
Heat the olive oil and soften the onion.
Add the meat and brown it well all over.
Add the red wine and let it reduce until nearly all gone.
Now add the tomatoes, garlic, bay leaf, salt, pepper, and olives.
Cover well, and braise over moderate heat for 2 hours, adding hot water if necessary.
Serve warm with fresh country bread.
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Zucchini gratin

20. This recipe is easy, rich in taste and a great way to get people who do not love vegetables to eat them.
Ingredients:
8 medium sized zucchini
2 cloves garlic
1 bunch basil leaves
8 oz. fresh goat cheese
4 eggs, beaten
2 cups sour cream
salt & pepper
Procedure:
Preheat oven to 170ºC.
 Wash and cut the zucchini into slices of about 0.5 cm thick.
 Steam the zucchini until tender and drain in a colander.
 Mix the garlic with the basil leaves, salt and pepper using a mortar and pestle or chop the ingredients in the
smallest pieces you can.
 Take a bowl and mix into the zucchini making sure that it gets everywhere.
 Place the zucchini slices in a shallow oven proof dish, layering them carefully so as to be neatly stacked.
Between each layer sprinkle with goat cheese.
 Combine the beaten eggs and sour cream and pour the mix over the zucchini. Cook in oven at 170ºC for 15
minutes, then reduce to 150° for 30 minutes.
 When the gratin is brown on top, remove from the oven.

21. Pissaladière, a French Pizza-like dish
An alternative edition of the classical Italian pizza based on the delicious combination of anchovy and onions.
Ingredients:
Dough:
500 g all purpose flour
10 g active dry yeast
250 ml water
2 tbs olive oil
1-2 tsp salt
Topping:
1 ½ kg onions, sliced
9 tbs olive oil
18 anchovy filets
75 g black olives, pitted and sliced
Some fresh thyme
Procedure:
Measure out all dough ingredients.

22. Spread the flour on a clean and dry surface.
Dissolve the yeast in some water.
Make a well in the flour and work the yeast mixture, using a fork, together with the remaining water, oil and salt,
until all ingredients blend well.
Knead to a soft and pliable dough.
Dust with some more flour, and place in a bowl. Cover it with a damp towel and set aside for about 2 hours.
7. Knead again, lightly, and roll them out to thin circles or rectangles, depending on your baking sheet.
Preheat oven to 180°C.
In a large sauté pan slowly cook the onions, thinly sliced, in 4 tbs of olive oil.
Add some salt and the thyme and cook in low heat until golden brown and slightly caramelized.
Brush your dough with the remaining oil and spread with the onion filling. Tenderly sprinkle the olives and
anchovies.
Bake at 180o C, for just about 30 minutes.
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