Zucchini with walnut and feta cheese stuffing

Ingredients

• zucchini
• ground walnut
• feta cheese
• onions
• sour cream
• mexico grill seasoning
• condensed tomato can
• salt, pepper
• basil
• thyme
• rosemary

Chop the onions into circles and start frying them in a bit of oil while preparing the zucchinis. Cut the previously washed vegetables into halves alongside, and hollow them out. Not too much, just make some space for the filling. Add the inside parts to the onions which will be perfectly soft by then, and cover the saucer so that it cooks quicker. When its almost ready, add the seasoning and the condensed tomato sauce, leave it for a bit more, and then take it off the heat. Take a hotproof dish and pour this whole thing into it.
Mix the sour cream and the feta cheese and add the walnut, the thyme, the rosemary and the basil. You will need the least of the rosemary because it has the strongest taste. Taste it, and if its not salty enough, add some extra feta.
Put the cream into the zucchini halves and put them onto the zucchini inside and tomato mix. Cover it with aluminium foil and put it into the oven, 15 minutes at 180 should be enough to be ready but you can check its softness by sticking a fork into it.

Corn biscuits, Italian style and curry flavoured

The basic dough (for 2-3 baking pans, depending on the size of the biscuits):

• 200 grs of corn flour
• 2 eggs
• 2-3 dkgs of of melted butter
• 1 teaspoon of sugar
• 1 teaspoon of salt
• bout 1 dl of milk, or the amount that sticks the pastry together
• grated hard Italian and smoked cheese, about 60 grs
• a pinch of baking powder

For the Italian seasoning:

1. a can of mashed tomatoes
2. lots of Italian seasoning or fresh basil, rosemary, thyme etc

For the curry seasoned version:

• some ground cumin
• as much madras curry seasoning as you dare to add

First mix the dry ingredients in a dish (the seasonings are also added now in both cases). Whisk the eggs, pour them into the dish and mix. Melt the butter, let it cool down a bit, then add it to the pastry. Knead it a bit, then add the milk (in the Italian version, mix the tomato juice with the milk before it) gradually, careful not to make the pastry too sticky or too dry. Now knead it thouroughly. Make little balls of it the size you want the biscuits to be, them flatten them with a fork. Bake them in pan, on baking paper, at 200° until the top of the biscuits starts to get brown.

Turkey breast rolled into seeds

Ingredients:

• turkey breast fillet
• corn flour
• wheat flour
• ground walnut
• sunflower seeds
• sesame seeds (black or yellow)
• almond chips
• eggs
• roasted chicken seasoning

Sprinkle the seasoning to the meat, its salty enough so you won't have to add extra salt. Mix the eggs. Add the walnut, and the other seeds to the wheat flour and a bit of seasoning so that it gives it a nice colour and taste.
First roll the meat into the corn wheat, then to the eggs, and finally to the mix of wheat and seeds. In a bit of oil fry it, slowly so that the meat doesnt stay raw. When it has a nice colour on bith sides, take it out and put it onto a paper which will absorb the unnecessary oil.

Broccoli souffle

Ingredients:

• broccoli (fresh or frozen)
• 3 eggs
• 2 not too big onions
• smoked cheese
• olive oil
• salt, pepper
• nutmeg

Preheat the oven to 180 deg. Steam the broccoli. Chop the onions and fry them in a bit of olive oil. When its done, take a dish which is big enough for mixing the whole thing in it later on, and put the onions and the broccoli in it. Smash the broccoli with a fork, add the smoked cheese, the salt, pepper,ground nutmeg, and pulp the whole thing with a mixer.
Separate the two eggs, add the yolk to the broccoli cream, and beat the egg-whites, and add them to the cream to. Mix it, and pour it into the souffle' cups. Its better to grease them beforehand, but I forgot to do so and it didnt stick in the cup. It spent about 20 minutes in the oven, but the needle test can tell you when its ready.

The apetizer: eggplant

Yesterday I was watching Ainsley Harriot cooking something similar on the beach in Greece, so here it is, without the sea... We didn't have reason to complain though :)

Ingredients:

• eggplants
• tomatoes
• smoked cheese
• fresh basil leaves
• garlic
• olive oil
• salt, pepper
• toothpick

Cut slices of the eggplant, the same way as you would cut the bread. We dont need to thick slices but it shouldnt be too thin either. Start frying the slices in a pan, you can add some oil but be careful because the eggplant is spongy and absorbs everything really fast, and it becomes soft without the oil at all as well. Chop the garlic and fry it in a bit of olive oil. If all of this is done, let the whole thing cool for a bit. Then take a slice of eggplant, put a slice of tomato in the middle, then comes the thin slice of smoked cheese, the garlic and the basil. Fold back the endings of the eggplant and fix it with a toothpick, so that it wont fall apart in the oven. Put it in the oven, it needs 5-10 minutes at 180 deg, the cheese will melt a bit and the tomato will become just soft enough. A bit of fresh lemon juice is perfect with it. Its better to salt the eggplant while frying it, but you can add salt before eating it if its not salty enough.
(The original recipe had feta cheese in it, but we didnt have any at home.)

Champignon salad with lots of thyme

Ingredients (depending on the amount of salad we are making)

• champignons
• thyme
• garlic
• oolive oil
• sour cream
• salt, pepper

Wash the champignons, and cut the brown parts down if necessary. Cut them in not too smal pieces, four in the case of smaller ones and correlate the others to them. In a bit of olive oil fry the champignons, and add salt too, but just until it becomes soft but nbot too soft. When its done, add the thyme and part of the garlic. Let it cool, whilst add the salt and the rest of the garlic to the sour cream and mix it. When its cold, add the sour cream to the champignons, and let it rest in the fridge for some time.