Borscht

This is a version of Borscht; a delicious and healthy winter dish. 4 cups of Chicken stock 1 pound cabbage 1 large beet, cut into matchsticks 1 onion, thinly sliced 1 Tablespoon balsamic vinegar 3 tsp ground cumin

Spanakopita

Spanakopita

This crunchy spanakopita, made with spinach and feta cheese, is a wonderful appetizer or main course.

Fillo pastry sheets of 30 cm x 10 cm cut into 14 bands 30 ml Olive oil I small onion, finely chopped 250g fresh spinach, cleaned and dried 2 eggs, beaten 250 ml feta cheese, crumbled salt and pepper, to taste 60 ml dill, chopped

1. Simmer the onion in olive oil and then put it on the spinach.

2. Mix the eggs, cheese, salt, pepper, and dill and add it to the first mix. Combine well.

3. At the end of each band of Filo pastry, place one tablespoon of stuffing and fold into a triangle shape.

4. Brush the rolled Filo pastry with olive oil and cook in the oven at 350 degrees Fahrenheit for 30 minutes.

Caponata Eggplant Spread

Caponata Eggplant Spread This delicious and healthy dish serves 6 people.

3 Small Eggplants 1 Tsp Salt 1/3 Cup Olive Oil 3 Onions, Chopped 1 Green Pepper 4 Cloves Garlic, Minced 2 Stalks Of Celery, Chopped 1 28 ounce Can Chopped Tomatoes 1/4 Cup Fresh Chopped Parsley 1/4 Cup Balsamic Vinegar

Peel eggplants then cut into 1 inch cubes. Sprinkle with salt and leave 30 minutes. In a large pan heat some of the oil, add the onions and green pepper, and cook until soft. Add the celery and garlic, and cook 5 minutes. Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick.

Rinse the salt from the eggplant and pat dry. Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant. Cook until the eggplant is tender and turning golden brown. Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes. Let come to room temperature before serving.

Serve with sliced baguette

Seafood Paella

(serves 4)

4 tablespoons olive oil
8 ounces cod, skinned and cut into chunks
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, deseeded and sliced
4 tomatoes, peeled and chopped
1 1/4 cups Valencia rice
2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4 saffron strands soaked in 2 tablespoons hot water
1 cup cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper

1. Heat 2 tablespoons olive oil in a large frying pan and add the fish. Stir-fry for 2 minutes, then transfer the fish and juices to a bowl.

2. Heat the remaining olive oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 7 minutes, until the onion and pepper have softened.

3. Stir in the tomatoes and fry for 2 minutes then add the rice, stirring to coat the grains with oil, and cook for 3 minutes. Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.

4. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.

5. Cover and cook, stirring occasionally over a low heat for about 30 minutes.

6. Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.