Ingredients:
      * 2 cups diced, cooked chicken meat
      * 1 / 2 cup sliced carrots
      * 1 / 2 cup of sliced cucumber
      * 1 / 4 cup sliced black olives
      * 1 / 4 cup crumbled feta cheese
      * 1 / 4 cup Italian-style vinaigrette

Preparation:

In a large bowl combine chicken, carrots, cucumbers, olives and cheese. Mix gently. Add dressing and mix well. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce, if desired.

Ingredients
1 (1 1/4-lb) berenjena, recortado y cortado en 1 pulgada piezas
1 cucharadita de sal
2 cucharadas extra virgen aceite de oliva
6 tazas picado braised ternera con salsa de rejones, recalentado to calentar
3 tazas de tubos de short pasta (aproximadamente 10 onzas) como cellentani
3 tazas de leche entera
1 large diente de ajo, rompieron
3 cucharadas de mantequilla sin sal
3 cucharadas de harina de todo use
7 oz derrumbó and feta (1 1 / 2 tazas)
3 grandes huevos, ligeramente batidos

Equipo especial de 3 to 3 1/2-qt (de 13 por 9 pulgadas) someras Plato or cazuela de hornear

Preparación

Roast berenjena:
Ponga el horno en posición de bastidor y precalentar el horno to 425 ° F.

Toss berenjena with sal en un colador conjunto más de un bol y dejar que escape de 30 minutos. Enjuague berenjena, y luego apriete manojos de ella para extraer líquido amargo. Toss berenjena with a scoop en aceite, y después esparcir en 1 capa superficial en una gran cacerola hornear. Roast, revolviendo una vez, hasta que estén tiernos y ligeramente dorada, unos 25 minutos. Revuelva en la mezcla de carne y propagación en la panadería plato.

Cook pasta y hacer béchamel mientras berenjena bakes:
Cocine pasta large en una olla de agua salada hirviendo hasta que al Dente, unos 8 minutos, luego de drenaje.

Traiga leche y ajo a cocinando en un 2-cuarto cacerola pesada. Calentar the mantequilla en una de 3 cuartos cacerola pesada sobre calor moderado hasta espuma de las subvenciones, a continuación, agregar the harina, cocinar y frasco de Roux, de batir, 1 minute. Añadir la mezcla de leche caliente en una secuencia rápida, de batir enérgicamente para evitar abultamientos de la piel, y cocinando béchamel, de batir de vez en cuando, hasta que engrosa, 3 to 5 minutes. Descartar el ajo. Retire the calor y revuelva en el feta y sal y pimienta tasting, gradually luego en batidora los huevos en un grande bol. Revuelva en la pasta, y después esparcir de forma uniform sobre la mezcla meat. Bake pastitsio hasta burbujeo y doradas, 30 to 35 minutes. Deje reposar 10 minutos antes de servir.

Ingredients:
For pastry making:
flour 250g
1 egg
1 dried milk by spoon with coffee
sweeten spoon with coffee of 1/2
yeast of sachet of 1/2
tepid water
salt

Stuffing:
Feta Greek
1 onion
parsley


Receipt:
1-Make pastry making. To mix all the ingredients, but to leave yeast until last.

2-let rest of pastry making in a fresh place and dryness during at least 3 hours.

3-Slice the onion. Émietter feta and to add to onion. To cut parsley finely and to add to the mixture.

4-Roll outside pastry making and cut in circles of approximately
acros of 7 centimetres.

The mixture of feta 5-could on a circle of pastry making and are closed with another circle, tightening firmly to make sure that they are sealed correctly. Repetition until you lack pastry making.

6-Fry until of gold.

Ingredients:
750g it has dried the cod, impregnated for 24 hours in cold water
flour 100g
It knows them & black pepper
oil of olive of 1 spoon from table
warm water 150ml
1 egg white man
Oil of olive in order to fry
Slices of the lemon

In order to make Skorthalia:
a bread white man of the 4 slices, with the crusts removed
a garlic of the 6 nail of garofano, crushed
olive oil 150ml
One spremuta of 1 lemon

Hi I'm Marcin "Cutee". I love cooking and I want to share with you some my secret recipes. Greek kitchen is my hobby - maybe that's why i'm a cook. First recipe i want share with you is greek moussaka. enjoy:)
“MOUSSAKA” is the empanada one of the shepherd of Greece. The succulent combination of fried eggplants, the delicate picadito lamb spiced and the rich cheese sauce is irrestible and well worthy of the very long preparation something. He is always popular in the informal parties and can be prepared at the beginning of the day for the end that cooks and that bronzes in the furnace.


What do we need?

    * 700 gr. (1 1 lb.) shoulder of lamb(boneless weight)
    * 700 gr. (1 1 lb.) aubergines
    * 150 ml. (? pt.) olive oil
    * 75 gr. (3 oz.) Cheddar cheese
    * 5 ml. (1 teaspoon) ground allspice
    * 15 ml. (1 tablespoon) chopped parsley
    * 425 ml. (? pt.) bechamel sauce
    * 175 gr. (6 oz.) onions
    * 225 gr. (1 lb.) tomatoes
    * Freshly ground black pepper
      Coating
    * 1 large egg
    * large pinch grated nutmeg
    * Salt
    
How it's made?

    
To wash the meat and to slice it. To mix the meat, the cheese and the vehicles and to place them in a heat - crock of the test - pote. To add the salt, pepper and oregano, the olive oil and the wine. To cover crock - pot and to cook to the furnace for 1 hour in high temperature and 1 hour in average temperature.