Family Secret Recipes

7/25/2019 Family Secret Recipes

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APPLE TART (Kakias)

250 g. margarine1 full cup of sugar2 eggs

cup of milk500 g. self raising flour1 kg. sliced apples (4)Cinnamon + 3 soup spoons of sugar2 tsps vanilla essence

Beat margarine and sugar, add eggs, add flour and milk.Butter or spray the pan and spread a little more than half the mixture.

Arrange apples, sprinkle with cinnamon and sugar and cover with remainingmixture.Bake on centre shelf at 200 degrees C for 20 minutes and at 160 degrees C for 20 to 30 minutes oruntil golden brown.

AMONIA BISCUITS

()4 eggs1 cup of butter or margarine cup of milk1 and cup of sugar1 ammonia powder2 tsps.vanilla essencePinch of salt

A little mastic ()

1 kg flour (500 g. self raising + 500 g. cake flour)

Beat eggs with sugar then beat the butter separately mix togetherthe milk, ammonia, vanilla essence and mastic, then add the flour and mix. Bakeat 200 degrees C until golden brown.

SHORT BREAD BISCUITS

.

500 g. butter (Unsalted)1 egg and 1 yolk.

1 tspn. of baking powder.1 cup of icing sugar.2 soupspoons of brandy or ouzo.

As much flour as it takes.


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PLAITED COOKIES

()

250 g. butter.3 eggs. cup of boiled milk.

1 1/3 cup of sugar.3 tspns. Baking powder.

A little mastic.As much flour as it takes

BRAN RUSKS (Fanoulas)

2 cups of brown sugar.250 g. Raisin Bran.500 ml. butter milk.500 g. margarine.1 kg. of self raising flour.1 tbspn. of baking powder.3 eggs.1 tspn. salt.

Melt butter. Beat butter milk, sugar and eggs.Mix dry ingredients and add to above.

Bake in a pan for 1 hour at 180 degrees.Cut into squares, lift out with spatula and dry out at100 degrees for 2-3 hours.

PLAIN CAKE (. ).

250g of butter or margarine.

3 cups of flour.1 cups of sugar.2 tspns. of baking powder.2 tspns. of vanilla essence.

3 eggs.Pinch of salt.1 cup of milk.

Beat the butter with 1 soup spoon of sugar very well.

Add the eggs one by one.Add the rest of the sugar and the vanilla with the milk.Then add the flour mixed with the baking powder and salt.


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Beat well and put it in the oven at 200 degrees for about

45 minutes to 1 hour.

(Nut dainties )

2 cups of oil.1 cup of sugar.2 cups of grated almonds. cup of orange juice.1 coffee cup of brandy.2 tspns. of baking powder.1 tspn. of bicarbonate of soda.

1 grated orange.Flour as much as it takes.

Mix altogether and then add the flour.Bake at 180 degrees until cooked.

Syrup:1 cups of honey.1 cups of sugar.1 cups of water.Grated orange rind.Let it boil for about 5 minutes.

Drop the dainties in the syrup and then take them out.

WHOLE WHEAT RUSKS

(Nikkies)

500 g. margarine.1 cup of sugar.2 cups of flour.2 tspns. of salt.

500 ml. of butter milk or (milk and lemon juice).7 cups of nutty wheat4 cups of oats.3 rounded tspns. of baking powder.3 cups of Quaker crunch (optional)

1 cup of all bran.

Melt margarine, allow to cool.


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Add milk and mix well.Mix all ingredients.Bake at 180 degrees for 50 minutes.Cut out and dry out in oven overnight at 100 degrees.

*Mark with knife before cooking.

MILK TART(Sheilas)

Cream together 1 tbspn. of butter and cups of sugar.Then beat in 2 eggs, 1 pinch of salt, then add 1 cup of flour2 level tspns of baking powder.Beat all that together.Then add 2 cups of milk (one by one), 1 tspn.of vinegar.1 tspn of vanilla essence.

Beat for 5 minutes and bake at 180 degrees for 45 minutes.

NUTTY WHEAT RUSKS

3 cups nutty wheat flour.500 g. self raising flour.250 ml. butter milk1 small yoghourt.500 g. butter or margarine or 2 cups of oil.2 eggs.

1 cup of sugar.3 dessert spoons of baking powder.Pinch of salt.1 dessert spoon of aniseed.

Dough must be wet. Bake at 180 degrees. Dry and cut.

MUSCATEL BISCUITS

()

1 cups of oil.

1 cups of sugar.1 cups of red wine (Muscatel).6 level tspns. of baking powder.2 tspns of bicarbonate of soda.

As much flour as it takes to make a softishworkable dough.Cinnamon sugar:


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6 tbspns. Cinnamon mixed with 1 cup of sugar.

Knead dough very lightly and then break offwalnut sized pieces and roll into a long thinstrip. Dip into cinnamon sugar and join ends

to make a circle. Place on an oiled baking tray andbake at 180 degrees for about 20 minutes. Ensurethat the biscuits are not too close on the bakingtray as they spread quite a bit.

CONDENSED MILK TART

(Marys)

Butter pie dish.Place one layer of Marie biscuits.

Cover with thick warm custard.Place another layer of Marie biscuits.Cover with rest of warm custard.

Top with a tin of condensed milk into whichhas been beaten cup of lemon juice.Cover with whipped cream.Keep in fridge.

PLAITED COOKIES

(. )500 g. of butter.

5 small eggs or 4 big ones.8 cups of flour.4 tspns. of baking powder.

1 cup of milk.1 soupspoons of brandy.1 tspn. of mastic(level).1 cups of sugar.

Beat butter with sugar, then add the eggs one by oneThen the milk with the brandy and lastly the flourwith the baking powder and mastic.

SALT COOKIES(Mommys)

1 glass of melted butter.1 glass of oil.1 glass of milk.2 tspns. of ground .

2 tspns. of vinegar.1 hipped tspn of salt.


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2 full tspns. of sugar2 tspns of baking powder.Enough flour to make a dough soft enough to mould.Rub with egg sprinkle with sesame and bake

at 180 degrees.

CHOCOLATE MARIE BISCUIT FINGERS

250 g, butter.

500 g of icing sugar.1 pk. of Marie Biscuits.1 egg.2 level tbspns. of cocoa. tspn. of vanilla essence.

Melt butter over low heat. (Do not boil)Add beaten egg, vanilla essence and stir well.Add cocoa and icing sugar and stir well.Add broken biscuits.Biscuits must be well coated.

Put in a flat pan and keep refrigerated.Cut into small slices.

CRUMPETS (1)

2 cups of flour.1 tbspn. of melted butter.4 tspns.of baking powder.4 tbspns.of sugar.2 eggs. cup of milk.

pinch of salt.Mix together eggs and sugar, then add melted butter

And half the milk, then the flour mixed with bakingpowder and salt, then the rest of the milk.

Do not stir after having mixed once.

CRUMPETS(2)


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1 tspn. of baking powder.5 tbspns. of flour.2 tbspns.of sugar.

A little milk.1 egg.

Pinch of salt.

Mix together to make a smooth batter.Drop in dessertspoonfuls on to greased hot frying pan.Cook until golden brown on both sides.

CUSTARD TART

()

2 liters of milk.

2 cups of semolina.1 cup of sugar.1 tspn. of vanilla essence.8 eggs.

Put milk, semolina and sugar in a pot and stir until itboils. Let it cool. Put some milk on top to prevent itfrom getting hard.When cold, put the eggs in, mix it, and prepare the pan.

Put 6 layers of pastry at the bottom of the pan, brushingeach layer with melted butter or oil, then put the creamand spread another 6 layers of pastry on top.(Do not forget to brush each layer with butter or oil)Bake for 20 minutes at 180 degrees.

SHORT BREAD BISCUITS

()

500 g. of unsalted butter cup of icing sugar.

cup of brandy.2 egg yolks.2 tspns. of baking powder.200 g. of grated almonds.

As much flour as it takes.1 box of icing sugar for sprinkling over the biscuits.

Almonds must be roasted first with skin removed

and then grated.


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SCONES WITH CHEESE

(. )

1 cup of flour2 heaped tspns.of baking powder

1 egg tspn. of red(cayenne)pepper1 cups of cheddar or edam or any yellow cheese1 tspn. of butter (not melted ) but soft cups of milk

Pinch of salt

Bake at 200 degrees until cooked and lightish brown

BRAIDED COOKIES

()

500 g. of butter.8 eggs.1 glass of orange juice.2 grated oranges.1 tspn. of vanilla essence.14 tspns.of baking powder.2 cups of sugar.

Flour as much as it takes.

Mix butter and sugar then throw in the eggs one by one.Add it to the orange juice, orange peel, vanilla andbaking powder mixture. Then add the flour.

Shape and bake.

PLAITED BREAD ()

2 kg. of cake flour.14 eggs.

250 g. of butter.

3 cups of sugar2 tspns. of .2 tspns of mastic.2 tins of carnation milk (3 cups).2 blocks of yeast (200 g.)

First melt butter and leave.Then mix yeast with warm milk, a little salt,


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1 soupspoon of sugar (Taken from the 3 cups),and

2 cups of flour and mix into a loose dough.Leave to froth.Now in the beater beat the eggs with the sugar well.In a basin put the flour,,mastic.

Open a hole in the middle and put the eggs andsugar mixture, the warm milk dough and knead alltogether. Then put the butter last and knead again until

it is completely absorbed.Leave for 2 hours or until the dough has doubled in size.Then braid it leave it for another hour and bake at180 degrees .Brush it with 1 egg mixed with 2 tspnsof sugar and 1 tspn. of water,5 minutes before taking itout of the oven.

OAT CRUNCHIES

2 cups of flour tspn salt(generous)2 cups of oats2 cups of coconut1 cups of sugar275 g. of butter or margarine2 tbspns. of syrup1 tspn.of bicarbonate of soda

1 tspn. of vanilla essence tspn. of almond essence

Mix all the dry ingredients first, then the wet onesTogether, then add everything together and knead.

CHEESE CAKE

()

250 g. of margarine4 pkts of tennis or digestive biscuits

1 liter of cream2 tins of condensed milk3 low fat cottage cheese (smooth) or Philadelphia

1 cup of sugar

Put the juice of a lemon or 1 teaspoon of citric acid alittle hot water and 2 tspns of gelatine in it.Beat the cream first until very stiff, then add the cottage cheese and condensed milk, the cup ofsugar, and last the lemon juice and gelatine.


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Melt the margarine and mix it with the crumbed biscuits.Spread this mixture in a pan and pat it flat.Put the cream mixture over it and sprinkle a few crumbed biscuits.

Keep refrigerated.

SHORT BREAD BISCUITS()

500 g. of unsalted butter1 egg yolk a wine glass of brandy1 level soupspoon of baking powder

cup of castor sugarCake flour as much as it takes

About 100 g. of peeled, roasted, and crushed almonds.

Mix all the ingredients to make a soft breakable dough.Do not over mix. Bake at 180 degrees until light brown.

SCONES

()

2 cups of flour2 tspns of baking powder125g.of margarine1 soupspoon of sugar

1 tspn. of vanilla essence cup of milk

2 eggsPinch of salt

Sieve the flour with the baking powder, sugar, and salt.Rub the margarine into the flour and sugar mixture so thatit has a crumby appearance.Make a well in the centre of the flour mixture and in itput the eggs and milk with the vanilla essence.Beat them together with a folk and slowly add them to theflour mixture.Spread the dough on a floured surface 3 cm. thick and cutscones with a cutter. Paint them with a beaten egg and bakethem at 200 degrees for 20 minutes

BRAN MUFFINS

1 cup soft brown sugar2 eggsLess than cup of oil


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Cream eggs and sugar add oil.Now add following ingredients:

2 cups of bran

tspn. of salt1 tspn. of vanilla essence2 cups of flour2 tspns of bicarbonate of soda2 cups of milk250 g. of seedless raisins

Allow mixture to stand overnight in airtightcontainer in fridge.Bake at 180 degrees 15-20 minutes.

LEMON GLAZED CARROTS

500 750 g. of carrotsJuice of 1 lemon1 -2 tbspns. of sugar1 chicken stock cube

25 g. of butterFreshly ground black pepperFinely chopped parsley to garnish

Scrape or peel carrots and rinse them.Slice them thinly.Put carrots in a saucepan and pour in justenough water to cover.Grate the zest from the lemon and add to the carrotstogether with 2 tbspns. of lemon juice, the sugar,stock cube, butter and pepper.Bring to the boil.Simmer gently for 30 minutes or until carrots aretender, and the liquid has almost completely evaporated,leaving the carrots glazed, with a light lemony syrupGive the carrots a light toss and turn them onto a heatedserving dish.Garnish with a little finely chopped parsley and serve


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immediately.

RICE SALAD

1 cup of rice1 bunch of spring onions3 peppers(Red, green, and yellow)1 onion

A few lettuce leaves1 tin of mealies2 carrots1 bunch of parsley1 bunch of dill1 cucumber

Some celery sticks if availableVinegar, oil salt and pepper

SALAD DRESSING

Some garlic very finely cutSome mustard

OilVinegarA little water3 egg yolks2 tbspns. of yoghurt tspn.of sugarMix altogether

CHICKEN RICE SALAD

1 medium chicken (cut in small pieces)


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1 cup of rice2 bunches of spring onions1 bunch of parsley2 large green peppers or three small ones

A few gherkins cut into slices

1 carrot cut small2 heaped tbspns. full of mayonnaise mixed with1 tbspn of vinegar and 1 tbspn of milk.

Boil the chicken with some celery, 1 big onion,1 carrot, salt and pepper.

Boil or microwave the rice with 1 chicken stock.When cool mix everything together and then pourmayonnaise mixture over it. Season with salt andpepper according to taste.

PASTITSIO (Big pan)

2 packets of macaroni1 kg. of mince1 tin of tomato paste4 grated onions (Medium to large)1 whole head of garlic (Finely cut)1 tspn. of cumin tspn. of ground coriander tspn. of cinnamon3 or 4 bay leaves1 cup of wine (Red or white)

cup of tomato sauce1 tspn of sugar3 chicken stock cubesSalt and pepperOil for frying onions garlic and mince tin of tomato paste or 1 tin of whole peeled.Grated cheese


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For bchamel sauce:

3 liters of milkAbout 250 g. of butterSalt, pepper, nutmeg

Grated cheese6 heaped tbspns. of flourBoil macaroni and drainFry onions with garlic until soft and a little brown.

Add mince and fry with onionsAdd the wine and the rest of the ingredients exceptthe macaroni and let it cook until most liquid isevaporated.In another pot melt the butter or margarine

Add the flour so that a thickish mixture is made(a little crumby).

Add the milk which must be a little warm, salt pepperand some nutmeg and mix with a wire whisk toavoid lumps. Add some grated cheese.The bchamel must be like the texture of custard(Not too thick and not too thin).

Putting Pastitsio together

In a pan spread some of the bchamel sauce at thebottom of the pan.

Add some macaroni on top then some mince

Repeat this procedure ending with bchamel on top.Sprinkle with grated cheese and a few pieces of butter.Bake on 180 for 1 hour or until the bchamel is

nicely brown on top.


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MOUSAKAS

2 kg. of brinjalsAll the rest of the ingredients (see pastitsio)

Clean and wash the brinjals and cut them intolong thin slices. Salt them and leave in a colanderto drain.In the meantime prepare mince as for pastitsio.When cooked, rinse the brinjals under cold runningwater, and dry them with a kitchen towel.Put some oil in a pan and fry them on both sides.Then put a layer at the bottom of the pan.Spread some of the mince over it, then another layerof brinjals, then some more mince until all the

ingredients have been used.Cover with bchamel sauce, sprinkle with cheese

And dot with butter.Bake at 180 degrees. for about 1 hour or untilgolden brown.

MEATBALLS WITH TOMATO SAUCE

1 kg. of mince

7 or 8 cloves of garlic(grated)1 heaped tspn, of cumin tspn. of cinnamon tspn. of coriander

A little mixed spice cup of dry white wine1 cup of wet bread crumbs1 egg


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1 grated onion (small) cup of oilCrumbs

Vinegar

For the sauce:1 tin of tomato paste1 tin of whole peeled tomatoes or the cut ones.

About 3 cups of water1 or 2 chicken cubes for taste1 spoon of butter or oilSalt and pepperCinnamon and (mixed spice)

1 or 2 tspns. of sugar cup of wine (white or red)

3 bay leaves

Put all the ingredients in a basin and knead well.Next to the basin have a soup plate with some vinegarin it and another soup plate with crumbs in it.Now take some mince and shape it in an oblongsausage. Then dip it in the vinegar and then inthe crumbs and place it on a tray. Repeat procedureuntil all the mince has been used.

Now put all the tomato sauce ingredients in a potand as soon as it starts boiling drop the sausages one

by one into the gravy.Cook for an hour shaking the pot from time to time.

POT ROAST

2 kg. of top side, or silver side6 big cloves of garlicSalt and pepperSome oil

Peel and cut the garlic longwise into four.Mix it with 1 soup spoonful of salt and


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some pepper.Now prick the meat and insert the garlic pieces.

Rub the meat with some more salt and pepper,Not too much and leave in the fridge overnight.Put some oil in the pot and brown the meat

on all sides. When ready take the meat out of the potpour out the oil and put the meat back in the potcovered in water. Let it boil until cooked.When it is ready and there is a lot of liquid stillin the pot take out the meat and let the waterevaporate so as to make a nice brown gravy.If you wish to thicken the gravy, mix about 2 tspns

of flour with a little water and pour it into the gravy.

FISH IN THE OVEN

2 -3 kg. of any kind of line fishWash it and rub it with salt, pepper, citric acidor lemon, and oil.Bake it at 180 degrees for 1 hour.

Paint it from time to time with a lemon and oil mixture.Just before taking it out put the oven on grill andbrown it a little.Pour some more lemon and oil with oregano overit, before serving.

CHICKEN CURRY AND HONEY

2 medium size chickens cut into pieces cup of butter or margarine cup of honey1 heaped tbspn. of curry1 heaped tbspn. of dry mustard


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Juice of 2 large lemons

Season the chicken well with salt and pepper, andplace the pieces in the dish, the wrong side up,skin down.

In a pot, melt the butter, and add all the rest of theingredients. Pour the sauce all over the chicken,and bake in the oven at 180 for an hour.Then turn the chicken, and brown it well forabout another 20 minutes.

BROAD BEANS IN CHILLIED TOMATO SAUCE

1 kg. of broad beans4 large onions (Sliced)6 cloves of garlic1 large bunch of parsley (cut small)1 tin of tomato paste1 tin of whole tomatoes (cut small)2 -3 tspns. of sugar

2 chicken stock cubes2 -3 chilies cut small or some cayenne pepper

Soak the beans overnight.

Boil until cooked (not too soft)In a pot put about to 1 cup of oil(the more oil the tastier is this food)Fry onions and garlic

Add tomato paste and whole tomatoesAdd the rest of the ingredients and let itboil for about 5 minutes.Now put the beans in another pan and pour thetomato gravy over them, add 2 cups of waterStir and cover.Bake in the oven at 180 degrees for one hour.

Check it occasionally during cooking, and adda little more water if necessarily.

MEATBALLS ()

1 kg. of mince2 onions250 g. of bread soaked in water and squeezed


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when soft.3-4 tspns. of salt2 eggs1 bunch of parsleySome mint oregano and pepper

FlourOil for frying

Squeeze and drain the breadAdd it to the mince and the rest ofthe ingredients and mix it very well

Put some oil in the frying panShape the meatballs dip them in the flour

And fry them on both sides.

VEAL IN TOMATO SAUCE

1 kg. of lean veal1 grated onion6 cloves of garlic a cup of red wine tspn. of cinnamon tspn. of coriander1 tspn of cumin

3 bay leaves1 chicken stock cube (optional)1 tin of whole peeled tomatoes (cut small)2 tspns. of tomato paste

a cup of oil2 tspns. of sugar

Cut the veal into big cubesIn a pot , put the oil and fry the onion and garlic untilsoft and slightly brown.

Add the whole peeled tomatoes, the wine and the

rest of the spices, salt and pepper, sugar, tomatopaste, and chicken stock.

Add some water and let it simmer until the meat iscooked.


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CHICKEN OR BEEF CURRY

1 kg. meat or chicken3 medium onions6 cloves of garlic

cup of oil2 heaped soup spoonfuls of curry powder1 level soup spoonful of ginger1 tspn, of cumin tspn of cinnamon4 grains of cardamom3 pieces of asteroid seeds3 bay leaves tspn. of mixed spice tspn. of corianderSalt and pepper to taste

cup of vinegar2 soup spoonfuls of chutney or apricot jam,or honey.1 chopped green pepper2 chicken cubes

About 3 potatoes (or more if you wish)

Trim meat and cut into cubes, orcut the chicken into pieces.Heat the oil in a saucepan and fry the onionswith the garlic.

In a separate dish mix all your dry ingredientstogether, add them to the onion andgarlic mixture and fry them for 2 minutes, stirring.

Add the vinegar, green pepper and chutney or jamthe chicken cubes, the meat or chicken and thepotatoes.Mix them well with the curry then add 2 cupsof water and let it cook slowly until tender.

Add a little more water if necessary.


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EASTER SOUP

(s)

1 kg. of sheep liver1 onion kg. of spring onions1 or 2 lettuce leaves1 bunch of dill2 packets of chicken noodle soup of a cup of rice1 packet of soup bones

Wash the bones and put them in a pot coveredwith water to boil for about 1 hour.Add the liver and continue boiling for another20 minutes.Take out the liver and cut it into small pieces.Put some oil in another pot and let it get veryhot, then put in it the liver and onions, and stir

all the time.After they are nicely brown, add a pot of water

The chicken noodle soups and a little oil.Let it boil.Then throw in of a cup of rice.When the rice is cooked, take the pot off theplate.Beat 4 eggs with the juice of two lemons orabout 2 tspns. of citric acid,2 level dessertspoonfuls

of flour, and a little water.With the soup ladle take some from the hot liquidand pour a little at a time into the egg and lemonmixture.Then pour the whole lot into the hot soup let it boilagain and take it off the plate.


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MINCED BALLS IN EGG AND LEMON SAUCE

500 g. of mince a cup of butter cup of rice1 egg1 grated onion a bunch of parsley

a bunch of dill or mint3 eggsJuice of 2 lemons

In a basin mix all the ingredients except theeggs and the lemons.Shape them into round ballsPut a pot with water on the plate, to boil.

Add some salt and the butter.As soon as it starts boiling, throw in themince balls one by one.

When they are cooked, take the pot off the plate.In another dish beat together, the eggs thelemons, 1 soup spoonful of flour, and a little water.

Now take a soup ladle and pour some of the hotliquid into the lemon mixture, then pour everythinginto the pot with the mince balls. Let it just boil

for a minute shaking the pot from time to timeTake it off the plate and serve hot

.

RICE PUDDING ()

1 liter of milk a cup of white rice1 cup of water4 soup spoonfuls of corn flour (Mezina)9 soup spoonfuls of sugar

1 tspn. of vanilla essenceCinnamon for sprinkling on top


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Put the rice and the water to boil.

When the rice has absorbed all the wateradd the milk and sugar (except a cup of milkwhich will be used to dilute the corn flour.)Stir the mixture all the time.When it becomes thicker, throw in the corn flour

mixture and let it boil till thick.Serve into bowls or a squarish dish and sprinklewith cinnamon.

PLAITED COOKIES

(. )

500g of margarine

2 cups of sugar8 eggs1 small coffee cup of oil

1 kg of self raising flour or(as much as it takes)1 top full of vanilla essenceThe tip of a tspn of clove tspn of cinnamonBeat margarine and sugar, add the eggs one by one.

Add remaining ingredients.Shape and dip in sesame seeds.Paint with egg mixed with a little milk and vanilla.Bake at 180 degrees until golden brown.Then switch the oven off and leave them inside untiloven has cooled off.

CHICKEN WITH TOMATO GRAVY

2 kg. of chicken breasts or a full chicken1 whole head of garlic1 tin of whole peeled tomatoes1 full glass of wine1 tspn of cumin

1 tspn of coriander tspn of cinnamon tspn of mixed spiceTip of a tspn of ground clove2 to 3 tspns of sugarSalt, pepper, and citric acid, or lemon juice

Rub the chicken with salt, pepper, and citric acid


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Place it in a pan.In another container, mix together the whole peeledtomatoes, which have been cut into small pieces,the wine, all the spices, and the sugar.

Pour over the chicken

Bake covered at 180 degrees for 2 hours.

CUMIN-SCENTED CARROTS(From YOU magazine)

12-15 medium carrots, peeled and scrubbed

2 tbspns of sugar3 tbspns of chutney1 tsps of ground cumin

1 tspns of ground coriander

Juice of 1 orange3 tbspns of butter or margarine

Chop carrots into 2 cm chunks and place in a roasting pan.Add all ingredients except butter and toss to mix well.Dot with butter and bake at 180 degrees for 45-55 minutes.(carrots should be cooked through but still slightly crisp.)

You can also do this recipe in a pot on the plate.

ARTICHOKES WITH DILL

12 medium-sized globe artichokes1 cup chopped spring onions, white part only

1 cup of olive or other oilJuice of 1 lemon3 cups of waterSalt and pepper to taste2 tbspns of finely chopped dill3 tspns of corn flour

Cold water2 eggs

In a large pan gently fry spring onions until soft. Add juiceof a lemon, water ,about 2 tspns of salt and a goodgrinding of pepper. Bring to the boil.

Add artichokes to the pan together with the dill. Return toa slow simmer, cover and simmer gently for 30 minutes

or until the artichokes are tender.


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Strain cooking liquid into a pan and boil until reducedto half original quantity (about 1 cups).Keep artichokeshot in a slow oven.Mix corn flour to a paste with a little cold water and stirinto simmering liquid. Stir until thickened and bubbling

and leave to simmer gently.Beat eggs in a mixing bowl until light and frothy andgradually add remaining lemon juice. Gradually pour insimmering stock, beating constantly. Return to the pan and

stir over low heat for a minute or 2 to cook the egg.Pile artichokes on a warm platter, pour sauce on top and

sprinkle with chopped dill.

MONTILMAR NOUGAT

by MR.KOHLOFFEL (of Walter Chipkins)

First Mixture

1500g. of sugar400g. of glucose600ml.of water to dissolveBoil slowly until temperature of 122,5 oC or 252o F is reachedSecond Mixture

7 egg whites250g. of boiling honeyBeat egg whites and whip and add the honey

Adjust second mixture to be ready just before firstmixture reaches 122.50C

Add boiling honey-egg white whipped (Second Mixture)

to boiling sugar-glucose (First mixture)Add300g. of glazed cherries200g of roasted chopped almonds150g. of pistachio nutsPour into 4cm. high pan inlaid with rice paper all roundCool for 24 hours and cut.

SPANAKORIZO

750g. of spinach cup of olive oil1 cup of chopped spring onions1 leek, chopped (optional)

2 cups of short grain rice cup of lemon juice2 Tbspns of chopped parsley1 tspn. of chopped dill3 cups of water


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Salt and pepper

Remove roots and damaged leaves from spinach. Washspinach well in several changes of water.Drain, tear

leaves into pieces and chop stalks.

In a deep pan heat oil and gently fry onion and leekIf used until soft.Wash rice, drain well and add to onion. Cook for 5 minutes

Stirring frequently.Add remaining ingredients and bring to the boil. Whenboiling, add prepared spinach, stir well and cover tightlywith lid. Reduce heat and simmer gently on low heat for

15 minutes.Remove from heat, leave tightly covered and allow to

stand for 5-10 minutes before serving.

POTATO AND ONION BAKE

(

)4 potatoes cut in slices2 or 3 onions cut in rings(enough to cover the potatoes)2 chicken stock cubes cup of oilSalt and pepper

Put potatoes in a pan, cover with sliced onions salt and pepperDilute chicken stock cubes with some water (1 cup) and pour over

Potatoes and onions.Bake at 180 degrees until soft, then put the oven on grill until nicely

Browned and crisp.

FISH CAKES

()

2 kg of fish3 onions

2 eggsSalt and pepper5 or 6 potatoesOriganum and mint to taste

Boil fish in a pot with a little salt in the water. When cooked strain thewater, let it cool and cut it in small pieces with your fingers.


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In another pot boil the potatoes with a little salt in the water. Whencooked drain them as well, and let them cool down.Now mix the potatoes and fish together, add salt and pepper to taste,

Add the eggs and spices and mix well with your hands.Grate the onions and fry them in a little oil before adding them to

the fish mixture.In a frying pan put the oil for frying and let it heat well.Make balls with the fish mixture, roll them in flour, and fry themuntil golden brown on both sides.

CHICKEN WITH RICE NOODLES

()

1 chicken cut into pieces500 gr. Rice noodles2 onions (grated)1 head of garlic (cut small) tin of tomato paste or puree

2 chicken cubes diluted in water1 cup of red or white wineSprinkle cumin, coriander, cinnamon, mixed spice, a little ground clove

1 o2 tspns of sugar,2 or 3 bay leaves, salt and pepper to taste

Fry chicken pieces lightly in a little oil. Remove them from the panAnd in the same oil fry the grated onions and the garlic.Put the chicken pieces back to the onion mixture and add all the otheringredients. Cook it until half done.In another pot boil the rice noodles for about 5 mins, strain them and add them to the chicken. Adda little more water if necessary and let it cook slowly

on a low heat until all the water has been absorbed, and the chickencooked.

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