Some of the people I have met that have inspired me.

A argiro

George Dragomihalis from Kalymnis Pastries and Kon and Maria from my kitchen rules as well as Argiro Barbarizou. 

Tiganopsomo fried bread with Feta Cheese

Ingredients 

 For the dough

500 gr. flour for all purpose

2tbs of dried oregano

8 gr. dry yeast

1 teaspoon salt

1 tablespoon vinegar

2 tablespoons olive oil

About 1½ cups warm water

For the Filling

500 gr. feta cheese hard crumbled
Olive oil or sesame oil for frying

Instructions

In a large bowl, add the flour and make a hole, pour the vinegar, yeast, oil, salt and water. 

Knead well until the dough is come off the walls. 

Cover the dough and set aside to rest for 20 minutes. 

Crumbled feta cheese with a fork. 

Then divide the dough into equal dough balls, depending on the size you want. 

Spread some flour on the counter and roll out a thin sheet. 

Pour as much desired slice across the surface. 

Fold the sheet closing the edges toward the center, fold it in half and roll out the dough again in circular shape with our hands, which we smeared with olive oil if needed. 

Fry in hot olive oil until golden and cooked on both sides. Place on some 

touching a paper or paper towel for a few minutes and enjoy!

Lamb Resoles with feta Cheese and Ouzo

500g of Lamb or any meat of your choice 

300g diced Feta Cheese 

1 whole egg

1/2 cup of chopped fresh parsley

1/2 cup of chopped fresh mint

2tbs of dried oregano

1/2 cup of fresh Basal 

1 large onion grated

1 large tomato grated 

2 cloves of garlic

1/2 cup of fresh bread crumbs 

2 tbs of wine vinegar 

1 shot glass of ouzo

Flour to coat resoles

Olive oil for frying

Salt 

Freshly ground pepper 

Step 1

 Combine all of the ingredients with mince egg add the vinegar and ouzo salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.

Step 2

Cook rissoles, in a large frying pan with some olive oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.

Step 3

Serve rissoles with chips  a hardy Greek Salat a chunk of Greek Feta cheese and tzatziki.

Roast Pork Pernil (Recipe by Irene Nisirios Xylas)

Ingredients:

8 lbs picnic pork shoulder

12 minced garlic cloves

1/2teaspoon garlic salt

1 1/2 teaspoons dried oregano

1/2teaspoon of adobo (Spanish mixed spices) 

1/2 teaspoon black pepper

3 tablespoons olive oil

3 tablespoons white vinegar

8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Directions:

Wash the pork shoulder and dry very well

With a sharp knife, I cut all the skin of the pork and season very well with some garlic salt and adobo make 1 inch deep cuts into the pork.

With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.

Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the rest of the pork. Rub pork with some adobo too. Place the skin over the pork 

Place pork in an oven pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours or more if times allows 

Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin 

Pork should be well-done and tender and skin crispy! 

Sushi

Ingredients:

 2 cups Sushi Rice

2 Avocado Sliced 1 (squeeze lemon juice to prevent browning)

4 Crab Sticks

4 cooked prawns 

1 Cucumber cut to Thin Strips

1Carrot cut in to Thin Strips

8 Nori Sheets

Some of the Japanese mayonnaise 

1 bottle of rice seasoned vinegar 

Method:

Boil Rice with a bit of salt in a rice cooker and when rice is cooked spread on a tray and let it cool then pore half of the rice vinegar on to the rice.

Wrap Bamboo mat with plastic wrap (inorder to prevent rice from sticking on to bamboo). Place the nori sheet on the mat.

Grab prepared sushi rice and place it all over the nori sheet (gently press down). Place crab meat or prawns cucumber and carrots avocado and a small amount of the Mayonnaise. Now roll the sushi firmly with the help of the mat (for shape); while pulling back the met.  For variation sprinkle poppy seeds and sesame seeds on the rice, and flip over (so now the nori is on top).

Place avocado, crab,or Prawn cucmber, and carrots towards the end of nori. added 

Now roll the sushi firmly with the help of the mat (for shape); while pulling back the mat.

Cut the sushi into equal sizes serve with wasabi sauce and ENJOY!!!