fasolakia ladera

2 servings


  • ½ cup olive oil
  • 1 onion chopped
  • 1/2 kilo green beans
  • 1 medium potato sliced (1/4 inch thickness-cut in half)
  • 3 medium tomatoes grated or 350gr chopped tomatoes
  • ¼ cup chopped parsley
  • 1 teaspoon sugar
  • ½ teaspoon salt fresh pepper


  • In a medium pot, heat olive oil at medium to low heat.
  • Sauté onion until soft.
  • Add potatoes and beans and mix until beans and potatoes covered with the olive oil.
  • Heat for 2-3 minutes.
  • Add the tomatoes, parsley, sugar and salt and pepper and mix.
  • Add hot water just enough to half cover the beans.
  • Simmer with the lid on for about 40 minutes (do not boil). The beans are ready once there is no water left and the beans are soft.

Enjoy with fresh bread and feta cheese

aginares avgolemono

5-6 servings


  • 6 large artichokes
  • 2 finely chopped onions
  • 2 carrots cut into round slices
  • 2 potatoes cut into cubes
  • 1 cup olive oil juice of 2 lemons
  • 2 eggs
  • 2 tbs flour (or cornstarch)
  • salt, pepper


  • Clean the artichokes: cut into the tough stalk and remove the hard outer leaves. Cut in half and remove the fuzzy thistle from the inside.
  • Heat the oil and sauté the potatoes, carrots and onions. Add salt and pepper and then the artichoke hearts and sauté for a few moments more. Pour in the lemon juice. Add enough water to cover and cook over a medium heat for 50 minutes. Leave the artichokes to cool in the covered pot.
  • To make the sauce, remove the artichokes carefully and dissolve the liquid in the pot with flour or cornstarch. Bind the sauce by cooking over a low heat, stirring constantly. Beat the eggs with the lemon juice and add the sauce to them. Put the artichokes back into the pot in the egg and lemon sauce and cook for 1 minute. Sprinkle with fresh chopped dill and serve.

3-4 servings


  • 6 medium round zucchini
  • 250 g mushrooms, thinly sliced
  • 250 g smoked turkey, cut into 0.5 cm cubes
  • 2 celery stalks
  • 1 onion
  • 1 clove of garlic
  • 1 cup white wine
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • parsley
  • 250 g grated cheese (gruyere, kasseri)
  • 1 egg
  • olive oil, for sautéing
  • 1 can ready tomato sauce (400 g)
  • pepper
  • salt
  • water, enough to fill a baking pan, 1-2 cm



  • Preheat oven to 190* C (370* F) Fan.
  • Heat a deep pan over high heat. When it gets very hot, add 1 tablespoon of olive oil.
  • Add the mushrooms. Sauté until they release their liquid and brown nicely. Remove and transfer to a bowl.
  • Place pan back on heat and add 1 tablespoon olive oil. Add the smoked turkey and brown. Remove and transfer to bowl with mushrooms.
  • Use a sharp knife to cut off the tops of the zucchini. Use a small spoon to scoop out flesh, leaving a 3-4 mm shell. Finely chop the flesh and set aside.
  • Heat pan over high heat again, and add 1 tablespoon olive oil. Sauté the onions for 3-4 minutes.
  • Add the celery, zucchini flesh and garlic. Continue to sauté for about 10 more minutes, until the vegetables start to wilt and decrease in volume. Then add the mushrooms and turkey and stir until heated through.
  • Add the wine. As soon as it reduces, add the egg, the herbs and half the grated cheese.
  • Remove from heat.
  • Fill the zucchini with the filling. Spread them out in a baking pan. Add the tomato sauce and water. Sprinkle with the rest of the grated cheese.
  • Cover with aluminum foil. Bake for 40 minutes. Remove aluminum foil and bake for another 20 minutes. The water, tomato and cheese will cook in the oven and turn into a nice sauce.