Tomato risotto

Actually it's called Pilafi. It's the best Greek risotto I know. Tastes lovely with Tzatziki! (it always reminds me of the wonderful island Santorini...)

[serves four persons (or two big portions as main dish)]
• 3 tablesp olive oil
• 1 onion choppen finely
• 14 oz (400 g) canned chopped tomatoes in juice
• 1 garlic clove chopped finely
• 1 cup risotto rice
• 2 and half cups chicken stock
• 1 teasp sugar
• 1 teasp chopped mint
• salt and pepper
• lemon wedges

1. Heat oil in large saucepan (you need a lid to cover later). Fry union and garlic for 6 minutes until softened. Add rice and cook for 2 more minutes until rice looks transparent. Don' forget to stir.
2. Add tomatoes with their juice, chicken stock, sugar and mint. Season with salt and pepper. Bring to a boil then lower heat. Cover the saucepan and simmer for about 20 minutes until rice is tender and liquid has been absorbed. No stirring.
3. Remove lid. Leave in warm place for 10 minutes to dry out. You can cover pan with towel to absorb steam.
Serve with lemon wedges to squeeze over.

The lid should fit tightly. Make sure to simmer on a low fire! Serve with Tzatziki and a medium sweet red (Greek) wine.

Ceasar salade

Ah! Here is my favorite salade. The classic recipe and the best I ever tasted.

[serves two persons (big portions)]
• iceberg lettuce (no other)
• 50 g anchovies in oil (little can)
• 2 garlic cloves
• croutons (home made)
• 2 tablsp lemon juice
• 1 egg
• 3 slices (old) white bread (cut off edges)
• 1 tablesp mustard (dijon)
• 1 tablesp Worcestershire sauce
• Parmesan cheese
• 5 tablesp olive oil
• salt and pepper

Start with croutons. No, don't buy them at the supermarket! Home made will make your salade just perfect.
1. Cut the slices bread into 1/4-inch cube. Put in bowl with two tablsp olive oil, one crushed garlic clove and one tablesp grated cheese. Mix with spoon. Warm bread cubes in oven until brown and crisp.
Now the dressing.
2. Put garlic, egg, mustard, Worcesterhire sauce, lemon juice and half of anchovies in mixer. Pour rest of olive oil whilst mixing until dressing is smooth. Season with salt an pepper.
The salad.
3. Wash and dry lettuce. Arrange leaves on dinner plates. Scatter over bread cubes and rest of anchovies. Now pour over the dressing. You might toss to coat if you want. Finally cut fine slices of Parmesan and arrange nicely on top.

If a raw egg is a little scary; ease egg into boiling water and boil exactly 1 minute. The better Parmesan you use the better taste you get... of course.

Tzatziki

The traditional accompaniment to Souvlakia. Very easy! Use only Greek yogurt though.

• half of (small) cucumber
• 2 cups authentic Greek yogurt
• 2 garlic cloves
• 2 tablsp chopped mint
• salt and pepper

1. Peel then grate cucumber. Squeeze out as much of the water as possible. Put cucumber in bowl.
2. Add yogurt, garlic and finely chopped mint. Season with salt and pepper. Mix well.
3. Put bowl in fridge and chill for at least one hour before serving. Don't skip this!

Whatever they say; don't use vinegar.

The kick off!

Let's start off with a nice picture. Familiar? Looks nice, right? But not very healthy. Personally I couldn't say I like those fries. Besides, do you know how much trans fat a portion contains? Eight grams...

[this beautiful picture was made by Hesedetang. www.flickr.com]