Spaggeti with Halloumi

INGREDIENTS

1 parcel spaghettis1/6 butter of pastry making

Half halloumi rubbed (200 gr)

Way Friday

We thinly boil spaghettis for 5-7 tuck and melt the butter afterwards we mix it also afterwards we serve it with rubbed halloumi and spearmint

 

Mous yoghurt

INGREDIENTS

2 cup yoghurt

12 biscuits (sabouagiar)

2 spoonfuls of (esans) coffee

2 spoonfuls liqueur of your choice

scrap of chocolate

Directives: I break in big pieces the biscuits and I put them in bowl. In 1/2 cup cold water i add 1 spoonful of [esans] coffee and liqueur. I throw them on the biscuits. Afterwards i share the 2/3 of yoghurt in bowl. From the 1/3 of yoghurt that remains i keep 2 spoonfuls. In the rest i add the coffee and I throw it in to the bowl. Adds the two spoonfuls yoghurt that i have kept, on the “colorful” yoghurt. With the end of knife i mix light so that are mixed little the yoghurts. Embroider with the scrap of chocolate. I can serve it immediately. Preferable however it is i leave it 1-2 hours in the refrigerator

Lightly patatosalata with yoghurt

INGREDIENTS

1 kilo potatoes 250 gr yoghurt A.Polycarpou

1 carrot rubbed

4 cucumber pickle julienne (cut it good)

2 fresh onions

1 egg boiled parsley

3 tablespoon. mayonnaise

1 tablespoon. mustard vinaigrette sauce, salt, pepper

Directives: We clean the potatoes, we cut them in big cubes and we boil them in plenty of salted water until intenerate. We tuck them and we put open utensile, and slop heat with vinaigrette saucer. We add salt and Pepper and we leave it cold. In a bowl mix yoghurt, the mayonnaise and the mustard. We add the cucumbers, the carrot, the onions, the egg and the parsley. We add the mix in to the potatoes and we mix softly in order to they do not melt. It is served cool and freshly-picked green salad

 

Aubergines with yoghurt

INGREDIENTS

8-12 (roughly 1 Mr) aubergines [tsakonikes]

1/2 cup oil for the frieFilling 1/4 cup con

2-3 spoonful of soup oil

1/2-3/4 cup julienne onion 250 gr.

mincemeat lamp or calf

salt and pepper

1/2 teaspoon sweet cinnamon

Sauce

2 teaspoon sweet korn flaour

3 cup yoghurt 1 egg entire or only the egg white

1 big clove garlic melted (optionally) salt and pepper

1 spoonful of soup juice of lemon (optionally)

Directives: We dissolve the korn flaour in 2 spoonfuls of soup yoghurt, we throw the mix in the remainder yoghurt and mix well. We put it in saucepan with fat bottom, and warm it in low fire. We strike the egg and we throw it in the saucepan. We leave to boil for 3-10 thinly and mixing, until jell. We add the garlic, the salt, the pepper and the juice and we leave it to boil for 2-3 thinly still. We withdraw the saucepan from the fire and keep the sauce heat. We wash the aubergines and remove bands from their skin, but leave pedicel. We frie them and we leave it tuck.Saute cone for 5-10 thinly until it takes colour mixing often. We remove it from the frying pan, we put the onions and saute for 5 thinly. We throw the mincemeat until it takes colour (5-7 thinly) mixing continuously. Throw the cone, salt, pepper and cinnamon and leave for other 2-3 thinly. Preheat the oven in the 200 C. We engrave the aubergines at length and we put it in the baking pan with the opening to on and all pedicel from the same side. We fill the openings with the mincemeat. We throw one spoonful from the sauce above each aubergine and pour on with remainder. Put the baking pan in the oven and immediately lower him in the 180 C. Cook for 20-25 thinly. We serve hot with rice.

 

Skewers chicken giaoyrtlou

INGREDIENTS

1 kg filet chicken cut in bands

1 kg yoghurt A.Polycarpou

curry, paprika, pepper, salt, garlic dust, spearmint10 pies for skewer lemon - juice and the scrap

2 peppers 2 carrots 1 aubergine 1 courgette olive oil

Directives We mix in bowl the all spices. We throw the juice lemon and little oil in the filet and put them in the mix of spices. We pass filet zig-zag in iron straw. We add in the yoghurt salt, garlic dust or fresh rubbing, spearmint and little oil and create a sauce of yoghurt. We cook the vegetables and from the two sides. We cook the skewers and we serve them hotly, on pie, in the roasted vegetables and pour on with the sauce of yoghurt. Embroider with paprika or red pepper for more intense flavour.

 

Yoghurt Pie

INGREDIENTS

250 gr butter

5 eggs

250 gr yoghurt A.Polycarpou2 vanilla

1 red farina(flour)

2 1/2 of cup tea sugar

1 mug rubbed almond

Directives: We strike the butter with the sugar until it will be a fluffy mix. We add the eggs and vanillas. In the low speed of blender we add the yoghurt, farina and the almonds. We butter a mediocre pot, dredge with little flour, we throw the mix and we cook in their 200° for roughly 30-40 thinly until the toothpick comes out clean from the sweet. We serve with syrup morello or blackberry, whipped cream and friend of almond.