MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

BREAKFAST
A cup of milk
and a slice of
bread with
honey
A bowl of milk
with cereals
A toast with a
glass of juice
A bowl of
rizogalo
A slice of
tsoureki with a
cup of milk
BREAKFAST
SNACK
A fruit 2 crackers with
a piece of
cheese
A fruit Two breadsticks
with cheese
Dried fruit
LUNCH
2 gemista with a
yogurt
2 papoutsakia
with salad
Fassolada with
salad and olives
Giouvetsi with
salad
Bakaliaros
skordalia with
salad
AFTERNOON
SNACK
A baked apple A fruit A piece of halva A fruit Fruit salad
DINNER
A toast with a
glass of juice
Greek salad
with a slice of
bread
A chicken salad A slice of bread
with tzatziki
A sandwich and
a glass of juice
Exit
Gemista
INGREDIENTS
12 green peppers
500gr mince meat
12 tbsp rice
2 chopped onions
1 cup of olive oil
Some chopped parsley
Salt and pepper



METHOD
Cut tops of peppers and remove seeds.
Pour half the olive oil in a frying pan.
Add the mincemeat and stir fry for 5 to 6 minutes.
Add the chopped onion and stir fry for 2-3 minutes.
Pour the tomato puree , the parsley and the one cup
of water.
Add the rice and cook for 2-3 minutes.
Add salt and pepper.
Stuff the peppers and put the sliced tops.
Place the stuffed peppers in the baking pan.
Add some olive oil, salt and 1 cup of water.
Bake for about 2 hours.
Serve them hot or cold

Barbas Antonis
Latsiou Helen
Mani Helen
Tsani Mary E1

Ingrediends:
1. 4 apples
2. cup brown sugar
3. cup raisins
4. teaspoon cinnamon
teaspoon nutmeg
6. Pinch cloves
7. 1 tablespoon butter divided
in four
8. 1 cup hot water

Method:
1.Remove the core of the apples .
2.Mix the brown sugar ,raisins ,cinnamon ,nutmeg and cloves.
3.Divide the mixture between the apples.
4.Arrange the apples in a baking dish.
5.Top each one with a part of butter.
6.Pur the water into the bottom of the dish and cover with aluminum foil.
7.Bake for 20 minutes and remove foil. Continue baking uncovered until
the apples are soft and the brown sugar has melted into a syrup , about 20-
30 minutes .
8.Serve with a scoop of ice-cream or whipped cream.
Marathi Xatjopoulou,
Eirini Milona,
Nintsios Symeon ,
Chris Ntasios E1
FASOLADA
INGREDIENTS

500gr dried white beans (soaker
overnight)
1 onion
3-4 carrots
1 teaspoon tomato puree
1cup grated tomato
tsp paprika or 2-3 chili peppers
2-3 sundried tomatoes
1 cup olive oil
1 cup celery, chopped
Salt-black pepper

METHOD
Soak them overnight.
Put them in a saucepan and boil them until
tender.
Drain them.
Chop the onion, slice the carrots and put them
in the saucepan.
Chop the sun dried tomatoes and the celery.
Put them in the saucepan.
Add the tomato puree, the chili pepper, the
grated tomato and the olive oil.
Add some salt and black pepper.
Cook them for about 30.
Serve fasolada in bowls with feta cheese or
olives with some village bread.
Nick, Bill, Dimitra,
Konstantina E2
GIOUVETSI WITH BEEF
Ingredients
1200g beef cut into pieces
cup olive oil
1 small onion
3 cloves of garlic
1 carrot
1 leak
cup white wine
1 kilo tomatoes (grated)
1 tsp sugar
500g orzo
Salt and pepper

Method

Heat the olive oil and add the pieces of meat. Fry
them for about 8-10 minutes.
Add the onion, carrot, leak, and garlic. Stir fry.
Pour the wine.
Add the grated tomatoes, the sugar, salt and
pepper and 1 litre of water. Cook for 1 hour.
Put some oil in a saucepan and add the orzo.
Stir constantly until it gets brown.
Place the orzo and the boiled meat in a frying pan
(without the vegetables) and pour the sauce to
cover the orzo.
Bake for 40 minutes
Serve with grated cheese.
Anatoli,Anthi,Giannhs,Stayros
Sokratis E1

Method
In a salad bowl put tomatoes, cucumber
onion. Sprinkle with oil, lemon juice,
oregano, salt and pepper.
Sprinkle feta cheese and olives over
salad.
Serve.

Ingredients
3 tomatoes, chopped
2 cucumbers, peeled and
chopped
1 onion, sliced
cup olive oil
4 tsp lemon juice
tsp dried oregano
Salt and pepper
1 cup crumbled feta
6 black Greek olives
Maria, Anastasia,
Christos, Petros E2
PAPOUTSAKIA

INGREDIENTS
2 ONIONS ,CHOPPED
1 GARLIC CLOVE, MINCED
500 g MINCED BEEF
TSP CINNAMON
CUP BUTTER
2 TOMATOES, CHOPPED
2 TSP SALT
TSP PEPPER
CHOPPED PARLSEY
1 EGG ,BEATEN
PARMESAN CHEESE
2 TBSP BREADCRUMBS
12 EGGPLANTS
1 CUP TOMATO SAUCE



PARASKEVI SAKARIDOY, SOPHIA TZANAKI, ELEYTHERIA KOYNTOYRATZOGLOY, ERGIS TSOTA,
KYRIAKOS TOPTSIDIS E1
BECHAMEL SAUCE
3 TBSP BUTTER
3 TBS FLOUR
TSP SALT
1/8 TSP PEPPER
1/8 TSP NUTMEG
1 CUP MILK
1EGG, BEATEN
METHOD
1) BROWN ONION, GARLIC,MEAT AND CINNAMON IN BUTTER , STIRRING
CONSTANTLY
2) ADD TOMATOES, SALT AND PEPPER
3) COOK FOR ABOYT 15 MINUTES
4) REMOVE FROM HEAT
5) ADD PARSLEY , EGG, CUP CHEESE AND BREADCRUMBS
6)PREHEAT OVEN TO 200 AND BAKE THE EGGPLANTS FOR ABOUT 30-45 MINUTES.
7) CUT THE EGGPLANTS IN HALF AND STUFF WITH THE MEAT MIXTURE
8)PREPARE BECHAMEL SAUCE : MELT BUTTER OVERLOW HEAT , ADD FLOUR , SALT
, PEPPER AND NUTMEG . STIR UMTIL WELL BLENDEL.
9) POUR THE MILK AND COOK STIRRING CONSTANTLY
10) REMOVE FROM HEAT AND ADD THE EGG
11)POUR ONE TABLESPOON ON THE TOP OF EACH EGGPLANT
12)ADD A PIECE OF BUTTER AND TOMATO SAUCE TO THE PAN
13)BAKE FOR ABOUT 35 MINUTES
METHOD
Melt butter in a heavy- based
saucepan
Add semolina and stir until
golden in colour. This may
take a few minutes.
Add the spices, nuts, dried
fruit
Pour in the water and stir until
the mixture starts to thicken
and come away from the sides
of the saucepan.
Pour into a mould or glass
bowl and cover until cool.
Turn into a cake plate and
serve.




Ingredients
cup butter
1 cup semolina
1 cup sugar
2 cups water
cup almonds
walnuts or
pinenuts
cup raisins
grated orange rind
tsp cinnamon
cloves

Thanasis V.
Savvas P.
George I.
Anastasia K.
Alexandra E2
TSOUREKI
Ingredients
135g butter ,at room temperature
135g milk ,at room temperature
200g sugar
4 eggs , at room temperature
870g bread flour
21g dry yeast
100g warm water
zest of 1 orange
3g ground mastic
4g ground mahleb
1 egg and 1 tbsp water ,for
glazing
the tsourerki
almond silvers for garnish
KATERINA PEIOY, NIKOS DATSIADIS ,FRIDERIKI
GEKA , ALEX KARIDIS E1
Ingredients
3 cups yogurt
3 tbsp lemon juice
1 garlic clove, minced
1 large cucumber
Fresh dill, chopped
salt and pepper
Method
Peel cucumber and dice
In a bowl add cucumber, garlic,
lemon juice, dill, salt and pepper
Place in the fridge for at least 2
hours
Serve with olive oil and dill on
top.
Chatzinikou Bill, Mourouzis Thanasis
Augousti Theofania, Planaki Nikoleta,
Mavridis Dimitris E2
Bakaliaros (cod) with Skordalia
(garlic dip)
Ingredients:
For the batter
* 165 ml beer
* 1 egg white (beaten)
* cup cold water
* cup flour
* cup corn flour
* 1 tbsp lemon juice
* 2 tbsp olive oil
* Salt and white pepper
Skordalia
Ingredients
4 potatoes, peeled and
cubed.
cup minced garlic
1/3 cup white vinegar
1 cups olive oil
salt


Preparation of cod
1 kilo salted dried cod
Olive oil
Remove salt and skin from cod
and soak it overnight changing
the water three four times.
Cut into pieces.
Dip the cod in the batter and fry.
Drain on kitchen paper and serve
with the skordalia and your
favourite vegetables.


Preparation of batter
Beat the egg
In a bowl put the flour, corn
flour, salt, pepper, lemon juice,
olive oil, beer and mix.
Add water until batter is thick
and then add the beaten egg.
Put the batter in the fridge for
an hour.

Method:
Boil potatoes for about 20 minutes.
Drain and place them in a bowl.
Add garlic, vinegar, olive oil, salt and mash them
11th Primary School
Ptolemaida
Pupils of E1 and E2 classes worked on a five day menu.
After discussing the topic of healthy diet with their
teachers (Natalia Chatzidinga, Antonis Katsoutas) they
planned their menu and wrote some Greek traditional
recipes with the help of the English teacher (Fanie
Thomidou). Then they worked on their computers and
with the help of the ICT teacher (Anastasia Melidou) they
made a ppt presentation. They really enjoyed the whole
process.
Try our recipes !!!
Making Lives Better