Lentils with rice (Fakes me ryzi)

2 cups of dried small brown lentils

sea salt

8 cups of water

1 cup of long grain rice

1 large carrot, grated

1 large onion, finely chopped

2 cloves of garlic, finely chopped

1 1/2 cups of unseasoned tomato sauce or 3 tablespoons of tomato paste dissolved in 1 1/4 cups of water

1 sprig of fresh rosemary (or 1 bay leaf, or 1 sprig of fresh oregano)

1/4 teaspoon of freshly ground pepper

1/4 cup of olive oil (optional)

Instructions:

1. Rinse lentils under running water. Place in a large pot with plenty of cold salted water and boil over high heat for 10 minutes. Drain and discard water.

2. Add lentils and 8 cups of cold water to a large pot and bring to a boil. Boil for 15 minutes and add rice. Reduce heat to medium-high and continue to boil, uncovered, for 10 minutes.

3. Add tomato sauce (or tomato paste and water), rosemary (or bay leaf or oregano), grated carrot, chopped onion and garlic, pepper (and optional olive oil). When boil resumes, reduce heat to medium-low and cook uncovered for 10-15 minutes, until liquid reduces and is no longer watery (it will cook down to a thin sauce texture).

4. Remove pot from heat, cover with a clean dish towel, and let sit for 15-20 minutes until all or most of the remaining liquid is absorbed.

Serve hot, warm, or at room temperature along with a salad & bread.

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Sesame Bars (Pastela)

100g sugar

100g honey

200g raw (white) sesame seeds

1. Heat oven to 180C.

2. Spread sesame in a baking pan and place in the oven. Bake until sesame has turned golden then remove from oven.

3. In a medium saucepan pour the honey, add the sugar and mix them together. Boil the mixture over a medium heat until it becomes caramel like.

4. Remove saucepan from heat and add the sesame to the caramel mixture and mix well.

5. On a large plastic board (not wooden) spread the mixture with a rolling pin.

6. Use a sharp knife and cut the rolled mixture into strips. Then use a spatula to remove the strips from the board.

7. Place the strips on a cool surface or cooling rack until completely cool.

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Ratatouille (Toualou)

1 large onion (sliced semi-circles)
2 cloves of garlic (diced)
1 large carrot (chopped)
1 medium capsicum (strips)
2 zucchinis (chunks)
250g can of crushed tomatoes
1/2 cup of hot water
chili flakes
black pepper
paprika (red pepper)

1. Saute onions and garlic in a saucepan with a little oil until they start to go translucence.
2. Add carrot and cook until it softens.
3. Throw in capsicum and zucchini and cook for a few minutes. Season with chili flakes and peppers to taste. Turn up heat on high for about a minute.
4. Pour in crushed tomatoes and hot water. Bring to a gentle boil then turn down to simmer.
5. Close the saucepan lid and leave for 10 minutes, stirring occasionally or until tomato sauce has thickened.

Serve with rice or enjoy with some crusty bread.

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Greek Donuts (Loukoumades)

250g plain flour
1/4 teaspoon salt
3 teaspoons dried yeast
250ml warm water
vegetable oil

Syrup:
1 teacup sugar
1/2 teacup honey
1/2 teacup water

1. Sift the flour into a large mixing bowl, add the salt and mix the dried yeast into the flour.
2. Using the lukewarm water (hot water will kill the yeast) slowly add it to the flour, mixing with an electric beater until all the water has been added and the mixture is smooth and slightly frothy - don't do this for too long!!!
3. Cover with a clean tea towel and leave it in a warm place for about 1 hour or until it has doubled in size and looks frothy.

4. When the batter is about ready, first make the syrup by adding all the ingredients into a small saucepan, bring to the boil and simmer for about 5 minutes or until lightly thickened. Keep warm to serve with the donuts.

5. To deep fry the donuts you can use a deep-fryer or a deep saucepan. Fill with vegetable oil and heat to very hot, but not smoking.
6. Take a teaspoon, dipping it in water first to prevent the mixture from sticking, and take a teaspoon of mixture and drop it in the hot oil. Cook about 6-8 donuts at a time, depending on the size of your fryer.
7. The loukoumades will puff up and rise to the top of the oil very quickly. Turn them over and as they turn golden take them out with a slotted spoon and place on some absorbent paper. Repeat with the rest of the mixture.
8. Heat up syrup and soak each donut and then place on a plate and sprinkle with cinnamon.

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Eggplant Dip (Melitzanosalata)

NOTE: contains OLIVE OIL

1 large eggplant
1 garlic clove
salt
3/4 cup soft white breadcrumbs
3 tablespoons lemon juice
1/2 cup olive oil
1 small onion, grated
2 tablespoons chopped parsley
black pepper

1. Place whole, unpeeled eggplant on a baking tray and cook in a moderate oven for 30-50 minutes, depending on size, until soft to touch.
2. While hot remove skin and chop flesh roughly. Or, whirl in a blender on low speed whilst gradually adding oil until smooth.
3. Have garlic clove crushed with 1/2 teaspoon salt in a mortar.
4. Gradually add warm eggplant alternately with crumbs.
5. Add lemon juice and olive oil alternately, working mixture thoroughly with pestle.
6. Mix in onion, parsley, additional salt to taste and pepper.
7. Place in a bowl and chill well in refrigerator.

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