We wash the lentils and put them again in cold water for a start. As soon as they are boiled once, we remove the water and replace it with clean hot water. As soon as the lentils are boiled, we strain them. In the same pot, we sauté the onion and the garlic in the oil.
We wash and peel all the vegetables and then we cut them in small pieces and boil them until they are melted. We blend them, to be smooth like a cream. We continuous boiling them and add as much water as we like. Finally, we add the corn flour which must be diluted in some water.
We wash the cauliflower, cut it in pieces and throw awy the thick stalks. We peel the potatoes, cut them and boil them with the cauliflower for 20 – 25 minutes. We keep ½ litre of the boiled water and melt the rest of the vegetables. We add some salt, pepper and nutmeg. In a pot, we melt the butter, we add the flour and let the mixture become “golden”.
We chop the onions and the garlic and sauté them in the oil. We remove the seed from the tomatoes, blend them and pour their juice on the onions. We add the lemon juice, the wester sauce, the red hot pepper, the ketchup and some salt and then we let the soup be boiled in a low temperature.
Chop and clean the mushrooms. Put them in salted water and leave them in it, so that they become smooth. Strain them so that there isn’t any water left. Saute the dry onions with the oil and the butter and then add the mushrooms, the fresh onions, the endives , the dill and the parsley.
Clean and wash the fish and vegetables.Boil them in 1.5 litre of water except for the dill.As soon as they are well boiled, separate all the vegetables and mix them by putting them in a blender, except for the peppers which must be thrown away.Strain the fish and put the clean juice in a pot. Add the oil, the dill the salt and the pureed vegetables.Let them all boil together and then add the rice and mix them for about 10 minutes.
In a skillet sauté the onion in the olive oil and add successively the pumpkin, the potato and cumin. Add hot water to cover up the ingredients and pepper. Boil the soup for about 20 minutes. Remove it from the heat, add the parsley and whisk in a blender until it becomes a cream with smooth texture. Finally, check if it needs water and salt.
Boil the octopuses and keep the broth. Finely chop. Saute onion in olive oil and garlic. Pour a little juice from the octopus and add in the dill, tomato paste dissolved in a little water, salt and pepper. After of getting a couple of boils, add the remaining broth (as much as needed) and add the chopped octopus.
Put in the kettle the mushrooms, the onion, cut into large slices, one cup of water, oregano and pepper, to get a boil. Then, add the remaining water and when it boils, add the rice and all the rest materials, along with vegetable cubes. Close the kettle and let it boil. Ten minutes after the valve gets up, the food is ready. Open the kettle and add the dill and the parsley.
We cut the mushrooms in two if they are large, we wash them or drain them if we use a can and we put them in a pan with oil. We sauté them well until they are halved in size and get all their water out. Then, we add some spinach and lettuce, if we like, as well as the onions and we mix them well.
We boil the orzo into enough water until it gets tender. Remove from heat. We put the tahini in a bowl and we pour the lemon juice gradually while stirring with a fork until the two ingredients are mixed well. We add water using a spoon and we go on stirring until the tahini is a bit dissolved. We then add some small amount of the warm broth of the soup into the tahini while mixing constantly. When it gets dissolved enough we mix the dissolved tahini with the warm soup and we sprinkle with black pepper. We serve the tahini soup with....
Instructions: Boil 3.5 cups of water along with milk, vegetable butter and oil. Add the trahanas little by little, while stirring. Once boiled, pour the cheese. Let the soup simmer for 10 minutes. Pour the pepper and remove the pot from the fire.
