Food recipes

Method
Rinse and grate the carrots. Cover them with water and boil until carrots are tender. Strain three glasses of water and boil together with the sugar until the syrup thickens. When it thickens add the vanilla essence and the lemon juice and remove from fire. When the syrup gets cold preserve in a jar.

Method
# Pre-heat the oven to 350F, Gas Mark 4, 180 C
# Put the sugar and olive oil into a bowl and beat thoroughly
# Add the almonds, cinnamon, eggs and brandy, then slowly beat in the flour until the mixture turns into a soft dough that does not stick to your hands
# Divide the dough into small pieces that can be moulded into a similar shape to a walnut and place on a lightly greased baking sheet
# Cook in the center of the pre-heated oven for about 20 minutes
# Remove from oven and allow to cool before sifting icing sugar over them until they are completely covered

Method
Use a large saucepan for this recipe. Saute the onions in 1 cup of olive oil. Then add the beef and saute it in all sides. Add parsley, salt, pepper, the vegetable cube stock, the tomatoes (cut in pieces), sugar, garlic and some water. Let the meat boil. Then wash the zucchini well, scrape them, cut them in round slices or cubes and saute them in the rest of olive oil (1/2 cup). Finally add them into the saucepan and boil together with the meat until meat is tender and left only with its oil. Add more water if required.

Method
# Lightly oil a heavy-based frying pan
# Mix together the onion and garlic and fry gently until soft
# Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly
# Divide the mixture into two and shape into patties
# Cook the patties under a pre-heated grill for about 8-10 minutes or until the meat is cooked
# Carve the patties into thin slices and serve in pitta pockets with the onion, tomato and cucumber sauce

Method
# Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper
# Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain
# Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can
# Stir in the rosemary and season to taste with salt and pepper
# Bring to the boil then simmer gently for about 20 minutes
# Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides
# Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly
# Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced courgettes on top
# Cover with the cheese topping and bake in a pre-heated oven at 375F, Gas Mark 5, 190C for 35-45 minutes or until the top of moussaka is set and golden

Method
Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.

Method
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown.

Method
Bring stock to the boil and add rice or noodles and salt to taste.
Stir until stock returns to a slow boil, cover and simmer gently
or 20 minutes or until rice or noodles are tender. Skim during
cooking if necessary. In a bowl beat egg whites until stiff, add
yolks and beat until light and creamy. Gradually beat in lemon
juice. Ladle about a quarter of the simmering soup into the eggs,
whisking constantly. Gradually add egg mixture to soup, stirring
vigorously. Remove soup from heat. Keep stirring for 1 minute
and adjust seasoning with salt and pepper. Serve immediately.
Serves 6

Method
Clean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces. Mash the tomatoes and chop the onions. Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C).

Method
Blanch almonds. Dry in oven, mash with mortar and pestle, or pulverize in blender. Place sugar, egg whites, and vanilla in bowl; add the almonds. Blend, using your fingers, into a thick dough. Shape into narrow fingers and place on a buttered baking sheet. Bake in preheated 300 F. oven for about 20 min.