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BAKLAVA Mix the almonds, cinnamon and clove. Butter a pan and place 4 buttered sheets of fyllo. Spread a thin layer of the mix and then two more sheets of fyllo. Repeat until you have 4 sheets left, which you use for the top layer. Cut the baklava in squares, all the way to the bottom of the pan. Top with the remaining butter and bake in medium oven for 45 minutes. Mix sugar, honey, vanilla, lemon juice & 1 1/2 cup of water in a pot - boil for 5 minutes. Remove any froth off the top and pour over the baklava. Serve cold. |
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| Fyllo
Pastry,
7/8
lb Almonds-Grd,
2 tsp Cinnamon,Pinch
of Clove, 1 cup Butter, 2
cup Sugar, 1
cup Thyme Honey, Lemon Juice,2
tsp Vanilla |
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GREEK SALAD - XORIATIKI Cut the vegetables in slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with "crumbled" feta cheese. Pour the olive oil evenly. 4 Ripe Tomatoes, 1 Cucumber ,1 Onion, 1 Green Pepper ,1/3 lb Feta cheese, Olives, Capers ,1/2 cup Olive Oil, Oregano Salt |
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LEMONATO Prepare a frying pan with oil and preheat oil. Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry, do the same with the mushrooms after the pork is almost done. When finished, and both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts for garnish! |
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| 1 Pork Tenderloin cut into medallions, Olive Oil for frying 2 Eggs slightly beaten Tub of Parmesan 1/2 lb fresh Button Mushrooms 1 Lemon Pine Nuts | ||
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BRIAM
2 lbs Zucchinis 2 lbs Potatoes 2 lbs Eggplants 1 Green Pepper 3 sliced Onions 2 sliced G. Onions 2 lbs peeled Tomatoes 1 batch d. Parsley Salt & Pepper
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