Super Stifado

500 gram of stewing steak
1 tin of tomatoes
3 bay leaves
Salt and pepper
1/2 teaspoon sugar
100 gram of olive oil
Garlic to taste
A pinch of cinnamon
20 shallots
1 tbsp. of vinegar

Heat the oil (50 gram) and add the meat & shallots to brown. Add in the tin of tomatoes and then one tin of water. Add the garlic, bay leaf, cinnamon and salt/pepper. Bring to the boil, cover and simmer for 1 hour.

This is great with new potatoes and veg or fab with pasta and rice.

The easiest of all Greek Desserts to round off the meal is...

Yoghurt With Honey
Place the natural Greek yoghurt in the bowls pour over the wonderful thyme honey of Skiathos and sprinkle with chopped nuts.

We are sure you will want to try theses at home but cannot be bothered to write them down. So see your representative and they will give you a copy of these pages.

Moorish Moussaka

Lean Mince (500 grams)
2 Aubergines
Onion
50-grams butter
2 handfuls of Cheese (grated)
Bay leaf
A little red wine!
2 large potatoes
Tin of chopped tomatoes
Garlic
5 tbsp flour
Milk
1 stock cube

Take a deep round dish and grease in preparation. Cook packet of lean mince in a pan with the onion, crushed garlic and bay leaf. Once brown add the tin of tomatoes salt and pepper, stock cube and the red wine (optional) Let it simmer and the flavours infuse.

Take the aubergine and cut into 1 cm thick slices place on a plate and sprinkle with salt...this draws out the bitter juices. Meanwhile, slice the potatoes into 1 cm thick slices and place in a pan of boiling water, until tender yet still firm enough to arrange easily.

After 30 minutes swill the aubergine and pat dry, lightly cover the pan with oil and brown each side of the aubergine.

For the topping melt 50-gram of butter in a saucepan when thoroughly melted add 5 tbsp. of flour (or cornflour) Remove from the heat and add milk to make a smooth paste but not too runny. Place back on the heat and add a handful of the grated cheese.

With the hard bit out of the way construct the Moussaka by layering Potato, Meat, Aubergine, Potato, Meat and then final layer of aubergine before pouring over the topping and covering with the remainder of the cheese.

Place in an oven for about an hour on approx. 170-180 degrees. Sit back relax and enjoy the rest of the wine while waiting for the dish to be finished!

Gorgeous Greek Salad

Big ripe beef tomatoes
Red onion
Feta
Vinegar and olive oil to taste
Cucumber Black/green olives
Oregano
Salt and Pepper for seasoning

Cut the tomato (make sure it is ripe and very red!) into eight pieces, slice the cucumber into 0.5cm pieces vertically, some restaurants even peel them. Cut the onion into rings. Mix all of theses together in a large bowl. Sprinkle over the olives and cut a slice of feta for each person or to your liking! Drizzle over the Olive oil and sprinkle with the oregano (best is from Nea Moudania Market!). Season to taste.

(In the Skiathos peninsula it is sometimes usual to add quartered boiled eggs around the salad and also some sweet peppers in olive oil, which car be purchased at most supermarkets)

Tasty Tzatziki
Large pot of Greek Yoghurt (you can use 0% fat for a healthy option!)
1 grated cucumber
3 cloves of garlic crushed
3 tbsp of olive oil
Salt
Handful of chopped dill

Mix together and serve with a salad or with toasted pitta pieces for yummy pre-dinner nibble!