Remove the stalks from the flowers, wash them and leave them in a colander to strain.Saute the onions in the oil and then add the dill, parsley, rice and proportional water.Stir over medium heat for 8 minutes.
Cut the vegetables into slices, add salt, pepper and lemon. Cover the clay pot with the lid and cook the food for 60 min at 250 degrees.
We peel the potatoes and boil them to become soft. We strain and melt them in the puree mill. We put them in a big bowl with the rest of the vegetables ( except for the flour) and mix them well. We put the mixture in the fridge for half an hour to become harder. We shape the croquettes, flour and fry them in hot oil, until they become browned and crunchy.
1.We sauté the mushrooms with the oil very well. We add the onions, the tomatoes, the chopped carrots and we keep browning them. 2.Then, we add the rice and a glass of water. We boil the food until there is no more juice in it. We add some salt, pepper and parsley.
1. We remove the mushrooms’ stalks and grate them on the grater. In a pot, we sauté the chopped onions and then add the stalks, we keep browning them and add the cream cheese, the cream , salt , pepper and the parsley. 2.With this mixture, we fill the mushrooms’ “hats” and after we sprinkle them with some grated kefalotiri, we put them in a preheated oven and bake them for half an hour.
We remove the artichokes’ outside leaves and put them in a bowl full of water and a little lemon juice so that they won’t get black. We sauté the onion and the garlic in the oil. We add the green beans and turn them upside down for a couple of times. We add half cup of water and the tomato paste ( diluted in a little water) the artichokes, the parsley, the dill , salt and pepper. We cook it in a high temperature, until the food is only with its oil.
We boil water in a big pot and add the cabbage pieces to boil for ten minutes. We strain them. In another pot, we sauté the leek, the onion and the pepper in the oil. We add the tomato juice, the tomatoes, the celery, the wine, the paprika and the two cups of water. We add salt and pepper and let the food simmer until there is no juice.
We wash the peppers, open them, remove the seeds and fry them for a while. We beat the eggs, add the cheese and three of the tomatoes to them. (we should blend the tomatoes before we add them). We stuff the peppers with this mixture and put them in a big pan or a baking pan. We add the rest of the tomatoes ( chopped ) and the butter. We put the food in the oven to simmer, in a medium temperature for about 30 minutes until the egg is curdy enough.
Cut the eggplant into cubes. Add them briefly in salted water and squeeze and fry. We have prepared the sauce in tava (large baking pan) with the coarse tone. Add the fried eggplant, reduce heat and pull of the fire when you withdraw the pot liquor.
Grate the zucchini. Season with salt and a little squeeze well. Pour cheese, mint, pepper and eggs, breadcrumbs and Farina than to clot. When you burn the oil in the fryer or pan pour the donuts since we first have floured them. When they become well browned remove them.
Boil artichokes but not add any salt. When you boil Whisk tahini with lemon. Pour the pot a little bit of broth and artichokes. When tahini thinned pour slowly into the pot. After the boil remove from heat.
Peel the potatoes, cut them in half and place it so that the flat side touching the pan. We take a pointed and sharp knife and carve crosswise from top to bottom of each potato. Sprinkle with corn oil, sprinkle with salt and grated nut and bake in a moderate oven until they become soft.
