Stuffed tomatoes

Serves 6

Ingredients: 

* 12 Tomatoes

* 2 Carrots

* 1 Bunch of parsley

* 1/2 Cup of fresh spearmint 

* 500g minced beef

* 1 Onion

* 3 Cups of white rice

* Olive oil

* 1 Cup of dry red wine

* Smoked paprika

* Salt & pepper

* 1 Tsp of tomato puree

Preparation:

1. Cut the top of the tomatoes, and with take out the filling with a spoon. 

2. Keep the filling in a separate bowl and put the empty tomatoes in an oven pan.

3. Finely chop the onion and saute it in a big pan with 4-5 Tbs of olive oil.

4. Add the minced meat in the pan and saute it until its juices are gone.

5. Finely chop the parsley and spearmint.

6. Put the tomato filling and the carrots in a blender and finely chop them.

7. Mix the tomato filling, carrots, smoked paprika, parsley, spearmint, salt & pepper and tomato puree in a bowl. 

8. Add the wine in the pan with the meat and onion and wait for the alcohol to evaporate. 

9. Add the ingredients from the bowl in the pan and mix them.

10. Add the rice in the pan and let the mix boil for about 20'. Add water if needed.

11. Fill the tomatoes with the stuffing from the pan.

12. Spill some extra olive oil on the top of the tomatoes  and put their "hats" back on. 

13. Cook in a preheated oven on 200 Celsius degrees for 45 minutes.

*Tip: The stuffing is most probably going to be more than what the tomatoes can take. Put the rest on the bottom of the pan between the tomatoes and serve some extra stuffing with your stuffed tomatoes.

Serve with a piece of quality feta cheese and enjoy!

Yours truly,

Mike & Leda

Mozzarella & hazelnut salad

Serves 3

Ingredients:

* Lettuce

* Rucola

* 1/2 cup Raisins 

* 6 Sun dried tomatoes

* 1 Carrot

* 1 Cup hazelnut

* 200g Mozzarella 

* Balsamic sauce

* Olive oil

* Salt

Preparation:

1. Wash all of your vegetables

2. Chop the lettuce and put it in a bowl

3. Add the rucola in the bowl

4. Clean off the skin of the carrot, slice it with a peeler and add in the bowl

5. Cut the sun dried tomatoes in half and add them in the bowl with the raisins 

6. Pure the olive oil on the salad and add the salt

7. Put the hazelnuts in the blender, crush them and add them in the bowl

8. Cut the mozzarella and add it in the bowl

9. Pure the balsamic sauce on the top

10. Mix and serve

*Tip: if you prefer to taste the hazelnuts in the salad, just crush them in the blender for a few seconds

Enjoy!

Yours truly,

Mike & Leda

Chicken wraps

serves 2

Ingredients: 

* 2 Tortillas

* 2 Tsp Creme cheese 

* 2 Chicken fillet slices

* Lettuce

* Cucumber

* Sweet corn

* 1 Carrot

* Balsamic sauce 

Preparation:

1. Spread the creme cheese on  the tortilla and add the chicken fillet slices

2. Wash the lettuce and add as much as you prefer in the wrap 

3. Clean off the skin of the carrot and slice it with a peeler and add it in the wrap 

4. Add the sweet corn

5. Wash the cucumber and slice it.

6. Add the cucumber in the wrap 

7. Add a little balsamic sauce on the top

8. Wrap your tortilla with a piece of aluminum foil to keep everything in place

Enjoy!

Truly yours,

Mike & Leda

Tuna & Pasta salad

Serves 2

Ingredients:

* 1 tuna can

* 1 tomato

* 1/4 cucumber 

* 250g penne rigate pasta

* 1/2 lettuce 

* 4 Tsp sweet corn from a can

* 1 carrot 

* 1 Tsp yogonnaise 

* lemon juice

* cumin 

* Salt & pepper 

Preparation:

1. Boil the pasta and let it cull down

2. Cut the lettuce, the tomato, the cucumber and put them in a bowl 

3. Add the pasta and the sweet corn in the bowl

4. Cut the carrot in thin slices with a peeler and add it in the bowl 

5. Using a fork "break" the tuna finely before adding it to the rest of the ingredients 

6. In a cup, mix the cumin, salt, pepper, yogonnaise and the lemon juice and pure it on the top of the salad 

7. Finely mix and serve it cold 

Enjoy!

Truly yours,

Mike & Leda 

Chicky's sandwich

Serves 2

Ingredients:

* 4 buns 

* 4 lettuce slices

* 1 tomato

* 4 Tsp grated parmesan cheese

* Fry mayonnaise

* 12 Chicken croquettes 

* 1 onion

* sweet chilly sauce

* sun flower oil

Preparation:

1. Deep fry the chicken croquettes in the sun flower oil and let them cool down for 5-10 minutes

2. Cut the buns in half and spread mayonnaise and sweet chilly sauce on both sides 

3. Add half of the parmesan cheese

4. Cut the tomato and the onion in thin slices

5. Add the rest of the recipes in the following order: 

• Onion
• Lettuce
• Chicken croquettes
• tomato
• the rest of the parmesan cheese

6. Serve with fries 

*Tip: Use aluminum foil to wrap the sandwiches if you want to keep everything from falling apart 

Enjoy! 

Yours truly,

Mike & Leda

Stir fry chicken with wine and mustard sauce

Serves 2

Ingredients:

* 2 chicken breasts

* 1 green pepper

* 1 Tsp Mustard 

* 1 cup white wine

* Olive oil

* Salt&Pepper

Preparation:

1. Wash the chicken and cut it in cubes

2. Chop the peppers

3. Mix the mustard with the wine 

4. Put the chicken, olive oil, green pepper and spices in a pan an stir fry them until the chicken is cooked on the outside

5. Pure the wine and the mustard in  the pan and lower the temperature on half

6. Let the food slowly boil until the wine and mustard are a thick sauce and the alcohol is evaporated

Serve with chips, rice or potato puree 

Enjoy!

Yours truly,

Mike&Leda

Chocolate truffle balls

Makes 30-40 pieces

Ingredients:

* 250g butter

* 1 1/2 cup sugar powder 

* 5 Tsp cocoa

* 1 1/2 cup milk

* 1 shot of cognac 

* 400g tea biscuits 

* 300g walnuts or peanuts 

* chocolate flakes 

Preparation:

1. Melt the butter and mix it with the sugar, cocoa, milk and cognac.

2. Put the biscuits and the peanuts in the mixer, crash them and mix them with the rest. 

3. Leave the mix in the fridge for a couple of hours.

4. Pure the chocolate flakes in a plate.

5. Make small balls in the size of a walnut and then roll it in the chocolate flakes.

* Tip:

Try not to hold the chocolate balls in your hands for too long to prevent them for warming up again an making a mess in your hands

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike & Leda