FABULOUS DISHES

                                            REINFORCED OMELETTE

6 eggs, separated, whites whipped to soft peaks

2 Florina peppers, baked, skinned. deseeded and finely chopped

150 g (5 oz) anthotyro or feta, crumbled

2 slices of smoked turkey, finely chopped

1 cup baby spinach, shredded

Salt and freshly ground pepper to taste

Mild olive oil for frying

Whip the egg yolks and add the peppers, cheese, turkey, spinach and season with salt and pepper and mix well together.  Gently fold in the whipped egg whites and fry on both sides until puffed and golden.  Serve immediately.  

                                             SALMON WITH SPAGHETTI

2 salmon fillets, pinboned but not skinned

500 g (1 lb) spaghetti, boiled in salted water, strained and sprinkled with a little olive oil

Marinade:

1 chilli finely chopped

1 tsp grated ginger

2 cloves garlic, peeled and minced

1/2 cup soy sauce

Juice of 1 lime

Salt and freshly ground pepper to taste 

Olive oil

Mix the marinade ingredients well together and pour over the salmon fillets, cover and refrigerate for 6 hours at least.

Remove the salmon from the marinade, pat dry and cook on both sides in olive oil until they flake when tested with a fork, set aside and keep hot.

Strain and reduce the marinade and pour over the spaghetti.  Serve the pasta with the salmon drizzled with the lovely sauce.

                                       CREPES FILLED WITH SPINACH

8 crepes

2 tbsp olive oil

1 spring onion, trimmed and finely chopped

500 g (1 lb) spinach

Zest of  1 lemon

1 tbsp fresh thyme leaves

150 g (5 oz) grated kefalotiri or Parmesan

210 g (7 oz) feta, crumbled

Salt and freshly ground black pepper to taste

1 cup sauteed mushrooms

400 g (13 oz) bechamel sauce

Extra grated cheese

Bits of butter

250 ml (1 cup) cream

Preheat the oven to 180 C (350 F)  Saute the onion in olive oil and add the spinach and cook until int reduces in bulk then add the remaining ingredients and mix well together.

Place 2 heaped tablespoonfuls of the mixture on each crepe and roll.  Repeat the procedure until all the crepes are filled.

  Arrange them, side by side on a buttered pyrex dish, sprinkle with grated cheese, dot with butter and pour the cream around the crepes and bake for 15 minutes until the cheese melts.       

 Here is the recipe for the crepes,

                                                           CREPES

1 cup plain flour

2 eggs 

125 ml (1/2 cup) milk

Salt to taste

2 tbsp melted butter

In a large bowl, whisk together the flour and eggs. Gradually pour in the milk and water, stirring to combine, then add the salt and butter and beat until smooth.

Pour 1/4 of a cup of the mixture for each crepe in a buttered frying pan and cook for 2 minutes on each side and set aside.  Continue the same procedure until all the crepes are cooked.  

                                  

This is another recipe for an omelette but it is delicious.

                        OMELETTE WITH WILD MUSHROOMS FROM NAXOS

5 eggs

10 wild asparagus, trimmed

2 potatoes, boiled in salted water, peeled and cubed

2 tbsp olive oil

1/2 tsp dry tarragon or 1 tsp fresh

Salt and freshly ground black pepper to taste

Grated Graviera from Naxos

Boil the asparagus in salted water and drain.  Saute the potatoes in olive oil until slightly coloured.

In a frying pan, place the asparagus over the potatoes and whip the eggs with the estragon, season with salt and pepper and pour over the vegetables.  Simmer gently in olive oil until the mixture thickens, turn over the other side and sprinkle with grated cheese.  When the cheese melts, fold the omelette and serve.   

 

                                                         CHEESECAKE

1 packet digestive biscuits

2 tbsp margarine

1 box cream cheese

2 tbsp icing sugar

250 ml (8.8 fl oz) cream 

1 vanilla

A tiny pinch of salt

Cherry compote

Preheat the oven to 180 C (350 F) and blend the biscuits with the margarine, line a tart dish with the mixture and bake for 15 minutes until golden,  Set aside to cool.

Whip the cream cheese with the cream, icing sugar, vanilla and salt until fluffy.  Spoon over the cool biscuit base and garnish with cherry compote.