<p style="line-height: normal; margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">TRAHANAS SOUP</span></b></p>
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TRAHANOPITA
2 cups trahanas
½ kg filo pastry
1 cup olive oil
2 cups grated feta cheese
2 cups grated kefalograviera (or other hard salty cheese)
3 cups milk or 2 of milk and 1 of cream
1 cup finely chopped bacon
4 eggs
Salt, pepper
Preheat the oven to 180°C.
Place the sheets of filo pastry, brushing each one with oil, in an oiled round oven dish so that they stick out over the edge...
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<p style="margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">TSIKI-TSIKI</span></b></p>
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<p style="margin: 0cm 0cm 10pt"><span style="color: black; font-size: 10pt">1 kg courgettes</span></p>
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<p style="margin: 0cm 0cm 10pt"><strong><span style="color: black; font-size: 10pt">VEAL IN RED SAUCE</span></strong></p>
<p style="margin: 0cm 0cm 10pt"><span style="color: black; font-size: 10pt">1.5 kg shoulder or neck of veal cut into pieces</span></p>
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<p><img alt="Vegetable Risotto" src="/files_upload/IMGP3659_resize.jpg" style="width: 500px; height: 375px;" /></p>
<p>Vegetable Risotto</p>
<p>Ingredients:</p>
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<li>750 g Tsakonian eggplants (long)</li>
<li>750 g Ripe tomatoes</li>
<li>250 g Candied rice</li>
<li>150 g Olive oil <a...
VINAIGRETTE
1 cup extra virgin olive oil
1 tbsp lemon juice
3 tbsp vinegar
1 tsp mustard
salt, freshly ground black pepper
Directions:
Shake all the ingredients together for an instant vinaigrette.
Add to your food shortly before serving.
Tip:
This dressing can be used on salads and on boiled or steamed vegetables. It also goes well with prawns and boiled octopus (with a little added oregano).
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<p style="line-height: normal; margin: 0cm 0cm 10pt"><strong><span style="color: black; font-size: 10pt">WINE COOKIES</span></strong></p>
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