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Artichoke moussaka

Artichoke moussaka

Ingredients

* 15 artichokes * 1 bunch spring onions, finely chopped * 1 bunch dill, finely chopped * 1/2 kg minced meat (pork or beef) * 2 spoons butter * 1 tomato, not to ripe * 3 lemons * Some oil For the cream * 1 lt warm milk * 8 spoons flour * 2 eggs * 4-5 spoons butter * Piquant kefalotyri chese, grated * Some grated hard tack	Advertisements

Preparation
  Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain.

Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill.

Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill

Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.

Artichokes a la polita
Slice the stem of the artichokes and remove the outer leaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water. Cut the potatoes and the spring onions in medium sized slices. Slice the carrots and saute them together with the spring onions (Upload by user)

Artichokes with cod
Slice the stem of the artichokes and remove the outer leaves. Rub each artichoke heart with a lemon and put all of them in a saucepan. Boil them in salted water until they soften. In a bowl mix the cod, the potato mash, the garlic, two spoons of oil, salt and pepper. Mix well and try to make a s (Upload by user)

Atzem Pilaf
Wash and dry the meat. Brown 2/3 of the butter in a large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about 1 hour. P (Upload by user)

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Baked eggplants
Sautee the onions in a frying pan. Peel, chop and mash the fresh tomatoes (use 2 tins of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar or with your fork. Mix the tomato paste with the garlic. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butte (Upload by user)

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Mix farina with cinnamon and set aside. Cream butter in a bowl. In another bowl, beat egg yolks with the sugar until thick. Add to the butter and beat very well. Beat egg whites until stiff. Then fold alternately with the farina into the butter-egg mixture. Add almonds; mix gently. Put into a bu (Upload by user)

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Whiz in a blender the oil and the garlic. Add parsley and spring onions and whiz again. Finally pour the wine into the mixture and stir. Place the shrimps in a medium size baking pan. Add salt and pepper and pour the oil and garlic mixture on top of them. Bake for 15 20 minutes in preheated oven (Upload by user)

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Clean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces. Mash the tomatoes and chop the onions. Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C). (Upload by user)

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Boil 5 of the cups of water with the sugar. Dissolve the flour in the sixth cup of water and mix it with the syrup that is boiling. Stir well until the mixture thickens. Add the rosewater. Put the mixture in a baking pan and when it cools dredge the almonds over it. Place the sweet in the fridge (Upload by user)
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Aubergine croquettes
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powde (Upload by user)
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Prick the aubergines with a fork and bake them in hot temperature. When they are soft enough, cool them and peel them carefully. Chop the aubergines and put them in a blender until they become a pulp. Gradually add the onion, garlic, parsley and lemon juice or vinegar into the blender and contin (Upload by user)

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Bean salad
Soak beans in water overnight. Boil them in salted water ans strain them when cooled. Place them in a platter and cover them with onion rings, pepper, parsley, eggs, tomato and some olives. Pour oil over the salad and season with pepper. Sprinkle with vinegar or lemon juice. (Upload by user)
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