Alevropita...

I know you 're going to love this one.
Besides, you have had cravings for this!
So here it is...

The materials are these:
3 handfuls of flour
2 eggs
salt
water
butter
200gramms Feta

Not a lot right? Ok. So here we go...
We take the flour a sprinkle it in a small bowl, throw in
a dose of salt and about one tea cup of water. Slightly
less or more depending on our judgment. We mix them
well with our hands, and add the two eggs one by one.
We keep mixing it so that the eggs will become assimilated
in our mix. It has to be like a porridge.

After that, we take a pan and butter it well. We put our mix
in it, making sure it is evenly distributed. On top of the mix,
we sprinkle around small cubes of butter. Not too much cause
it will feel "fat". We take the feta, grind it in our hands, and
then sprinkle it on the mixture.

We take the pie, place it in the oven in a medium fire, until it
"flares". That means until it gets the desirable color.

That's it! Our pie is ready... Enjoy.

Cherry Jam

Ok. This is going to be a recipe for A LOT of jam...
So we 'll start off with the materials:

3,5 Kgs of cherries.
3 Kgs of sugar
Juice of one lemon
2 small doses of baking soda

These are basically our materials...You 'll see that it is NOT
something difficult to make. Only thing is that you need to
a bit careful at the final stages.
First thing is the cherries. We place them in a pot (after
removing the stems of course) and boil them in water. The
point of this is to get them soft enough for the pit and the skin
to come loose.when the water boils, we take the pot with the
cherries and empty it in a dredge. Next we take a wooden spoon,
and press on the cherries. No need to mention that the dredge is
above another pot! A clean one. :P So, by doing that, the skin and
pits stay in the dredge, and the rest of the cherries falls in the pot.
So we are now left with a cherry pulp. With that in the pot, we
proceed to the next step.
Ok. This is the tricky part! It requires the utmost concentration!
We take the pot with the cherry pulp, and place it on the stove, on
medium fire, and add the sugar. Next step is to stir with a wooden
spoon. We test the jam by taking out the spoon, and letting the jam
drop in the pot. When the pot falls as a thick jam-like mass, our jam
is ready! Then we add the lemon juice and let it boil for 5 more minutes.
Then we add the 2 doses of baking powder, and let it boil for another 5
minutes. Do not forget to keep stirring over those 10 minutes.
That's it! Our cherry jam is ready! Let it cool off. No need for a fridge.
Just put it in glass or clay jars and let it cool off. Room temperature is
more than enough.

Enjoy with people you love...

Papoutsakia

Materials:

For the eggplants and the trimming
4-5 medium sized eggplants (about 2 pounds)
2 cups of corn oil for frying
1 cup kefalotyri grated
10 thin slices of tomato (optional)
some freshly grated pepper (optional)

For the mincemeat
One pound mincemeat (preferably veel)
1 medium sized onion cut
1/2 cup white wine
1/2 cup parsley chopped up
2 fresh ripe tomatoes chopped up
4-5 table spoons olive oil
Grated Cinnamon, salt, pepper

For the beshamel
1 liter milk
2 table spoons vegetable fat
3 table spoons flour
Grated nutmeg, salt (maybe pepper)

How to cook it
We wash the eggplants carefully, and split them along the middle.
We sprinkle enough salt inside a little bowl and leave like that out
of the fridge for 1-2 hours (This is to take away the bitterness). We
rinse them and squeeze them with our hands so that all the water
will drain. Fry them in a deep pan till they get some color. Temperature
should be medium and we should wait for the oil to burn, but not
enough to start smoking. The purpose is to fry them in the inside
as well as the outside. I use corn oil cause it adds almost no smell to
fried food. If we want to we can use olive oil, but that would make them
too "heavy" on the stomach. Then we place them in a little pan.

In a pot we heat up the oil and saute the onions. We throw in the mince
meat and saute it and then the white wine. We add tomato, parsley,
cinnamon, salt and pepper. We cover it up and let it boil in an average
temperature, till the sauce tightens and drinks up it's fluids. (about 45
minutes). Then we let it cool down a bit, add the half cup of grated
kefalotyri, and stir.

For the beshamel, we poor in a small pot the milk, as much water and
start heating it. We take it off the fire, but must be careful to keep it
warm when we poor it on the flour. If the milk is fresh, you don't need
to add water. We heat up the vegetable fat, and when it's warm, throw
in the flour, and stir continuously to make the mixture uniform. A wire
stirrer is useful for that. We carefully add the milk and keep stirring at
a medium rate, so that it won't marble. The more we let it boil, the
thicker it will become. When it is as thick as we want it to be, we add the
nutmeg. Taste it and add whatever spice you think it needs.

Apoply pressure to the eggplants along the middle with a spoon so that a
bump is created. Put 3-4 tablespoons of mince meat in each eggplant.
Make the surface uniform, and with a spoon apply some beshamel on it.
If we want to, we can place the thin slice of tomato on it. Then we sprinkle
with grated kefalotyri and maybe some pepper. We put the food in a
pre-heated oven and cook it at 180 degrees (celsius) for about an hour.
When the beshamel is red, and the eggplants are dry, our food is ready
and we can serve it...

Enjoy!