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It consists of 1 table spoon of sunflower oil ,spring onions,1 red pepper
1 garlic clove chopped,
1 table spoon dried thyme,1 tablespoon medium curry powder,1 table spoon of all spices,3plum tomato,chopped  ,1 vegetable stock cube,410g can kidney bean rinsed and drained, 410g can pinto bean, ,2 x 400g cans coconut milk juice 2 limes
First Heat the oil in a large saucepan,Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins .Secondly
add the thyme, curry powder and spices, then cook for 1 min more.Stir in the tomatoes.Next Crumble in the stock cube, then tip in all the beans and the coconut milk. Boil  for 10 mins.Then  turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning.Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning.

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Preparing needs 5 minutes,while the cooking takes 30 minutes.

First you take one tablespoon of vegetable oil,secondly one onion,two small red peppers,two garlic cloves,for hunderd minced beef,two cans choped tomatoes,two tablespoons of chipotle,four cheese slices,six berger buns,crispy onions and in finaly an iceberg lettuce.

Heat the oil in a deep frying pan.Then fry the onion pepper the garlic for eight minutes softened.Add the mince,breaking it up with a wooden spoon and stir it brones all over.Tip in the potatoes and chipotle and add a little seasoning.Simmer for fifteen minutes until the sause has thickened.

Put the cheese slice on top of the mince and cover with a lid for two minutes to let it  melt into the sause.Pile into the buns with the crispy oninons and lettuce,on the side for scooping up the extra sause.

MINAS DOYVAKIS
VAMVOUKAKI IOANNA

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Sautéed potatoes with bacon lardons & persillade

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Sautéed potatoes with bacon lardons & persillade

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This fabulous french side dish consist of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs and pairs perfectly with roast meats.

The ingredients are :1 kg potatoes,2 tablespoon of oil,300g smoked bacon ,25g of unsalted butter.Then for the persillade you are going to need small pack of  flat-leaf parsley, chopped,2 tablespoon of  chopped chervil,1 tarragon sprig,1 banana shallot and 2 garlic cloves.

The method is something simple firstly you take a large saucepan on a high heat, simmer the potatoes for 5 mins then drain in a colander and leave for 1 min for the steam to escape.Next In a small bowl, mix all the ingredients for the persillade together and set aside and heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins.Add the potatoes,then the butter.Finally,season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, spoon out any excess fat and stir in the persillade. In the end taste adjust the seasoning if necessary.

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For spinach with chilli & lemon crumbs you need:25g butter, 100g fresh breadcrumb, zest 1 lemon, 2 garlic clove crushed, 1 red chilli and 500g spinach.

First,melt the butter in a large frying pan, then when it starts to foam, tip in the breadcrumbs, zest, garlic and chilli. Secondly cook for 5 minutes until golden and crunchy. Next remove from the pan, season and set aside. Finally add the spinach to the pan and wilt, stirring. Season and serve with the crunchy crumbs sprinkled over the top.

This dish is very healthy and tasty. Its very easy to cook and very fast.

Alex Lousas <3
Maria Papoutsaki

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                                  Kofta burgers

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                                  Kofta burgers

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Kofta burgers consists of one kg lamb mince,2 onions,1 garlic bulb,6table spoon of garam  masala,1 table spoon of olive oil,chilli sauce,8 pitta bread,4 tomatoes,1 red onion.

First tip the mince into a large bowl with all the other burgers ingredients and a good pinch of salt.Get your hands into the mix, everything together through your fingers until completely mixed. Pat the the mix into 16 small burgers.

To cook, heat grill and lay the burgers in a single layer on a baking tray. Grill on 5-6 minutes on each side and cooked through.Pile burgers onto a dish and serve, so everyone can make  sandwiches

LOYKIA STAMATAKI
MIXALIS PEIRASMAKIS
MARGARITA PEIRASMAKI

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For  Barbecued Greek lamb you need:4 garlic clove,4 tbsp olive oil,juice 1 lemon,1 tbsp dried oregano,1 tbsp thyme leaf,2 bay leaf,1 leg of  lamb butterflied and flatbreads, to serve

Tzatziki consist of:½ cucumber, halved and deseeded,170g pot Greek yogurt,1 small garlic clove, crushed hardfull mint leaves, chopped

First,mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper.Second,To cook the lamb, fire up the barbecue, or heat the oven to 220C. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.Third meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid.Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads

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Chilli Chocolate cookies are a big pile of spiced double chocolate chip biscuits with some ice - cream.It is easy to cook, and it takes only 30 minutes!

The ingredients are 225gr of unsalted butter, 100gr of caster sugar, 175gr of dark sugar, 2 tablespoons of vanilla,2 eggs (beaten), 300gr of flour, 50gr of cocoa powder, 1 tablespoon of baking powder, 1,5 tablespoon of pepper, 100gr of dark chilli chocolate, 100gr of white chocolate and some vanilla ice - cream.

Fist you have to beat the butter and sugat together,and then mix the vanilla and eggs.In another bowl combine the flour, cocoa, a pinch of salt, baking powder and pepper.Next mix these into the butter and fold in all the chocolate.Heat oven to 180/160C.Place walnut-sized spoonfuls of the mixture on baking sheets, leaving enough space between so they don’t melt together.Bake for 10 - 12 minutes.Finally allow too cool on the baking sheets for 1 minute before removing to a plate.

Enjoy!!!!!
♥Eva Zaharioudaki -  Taxiarhia Steiakaki D2♥

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Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend cocktail.

Rum Punch consists of freshly squeezed orange juice, lime juice, good-quality golden rum, and sugar syrup. It also contains grenadine syrup, Agostura bitters, ice cubes, freshly grated nutmeg, thick slices of orange and maraschino cherries.

Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Then, you should put it in the fridge for an hour. After that, serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Alex Sulce, Mike Kiralakis
D2

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It's a super-creamy chocolate pudding in France. The preparation takes about 15 minutes and 20 minutes for cooking.

It consists of 568ml double cream, 100g Green & Black's white chocolate, broken into pieces, 1 vanilla pod, 6 egg yolks and lastely 2 tbsp golden caster sugar for topping.

Firstly you have to heat the cream and vanilla pod in a pan until the chocolate has melted. After that, you should take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. Beat yolks and sugar until pale and pour it into the chocolate cream. Next place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins and then chill in the fridge for 4 hrs. For decoration, sprinkle some sugar on top and caramelise with a blowtorch. Serve and you 're done ♥♥♥

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It's a famous desert in Mexico and it's very easy to cook.The preparation takes about 20 minutes and 12 minutes for cooking and it makes about 40 cookies.

It consists of 225gr unsalted butter,2 beaten eggs,300r of flour,1tsp baking powder,200gr of dark chocolate, 100gr of white chocolate and some vanilla ice cream.

Firstly you have to beat the butter and mix the vanilla and eggs.Secondly you need to heat the oven to 180c and then bake it for 10-12 minutes.Finally allow to cool on the baking sheets for 1 minute. You can also serve it with vanilla ice cream. This famous desert can be served in a lot of restaurants around the world.

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It's a traditional dish from Mexico.It's consists of 2 tablespoons of vegetable oil,half red onion,choped, 2 tablespoons of each smoked paprika and ground cumin,pack lean pork mince,300ml passata,5 tablespoons of barbecue sauce,black bean,drained,8 taco shells,1 ripe avocando,peeled and sliced,soured cream,to serve.

First of all heat the oil in a frying pan add the onion and cook for 5 mins.Then add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.After stir the passata and barbecue sauce into the pan along with 4 tbsp water.Next add the beans, season and cook for a further 2 mins.Last heat the tacos.Use the pork and bean mix to fill the tacos, top with slices of avocado.
LEFTERIS KEFALOGIANNIS
NICK GIANNADAKIS
D2

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It's a traditional dish in Marocco .It consists of 2 small chickens,6 spoons olive oil,a small bunch corriander,2 spoons of sumac,1 spoon  cumin seed,1 spoon fennel seed,2 spoons of chilli flakes,2 garlic cloves,juice of two lemons.

First of all put olive oil and cumin into a blender and whize i toa past.Secondl we open the barbeque in 220c.Next seasoned the chicken with salt
barbeque the chicken  for 25 mins.Moreover put out the chicken fron the barbeque and  cover it with the appricots.Finally put the juice in a glass and serve it with the dish.Have a nice meal!!!
Tzirakis nick
Jim sopasis
D1

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This delicious  dish needs 15 minutes to prepare and  25  minutes to cook . It consists of  25g  wheat ,500g extra-lean lamb mince,1 table spoon smoked paprika and  1 garlic clove  with oil .It needs large burger buns and tzatziki too.

Firstly you need to tip the bulghar into a pan, cover it  with water and boil for 10 mins. Next you have to rain really well in a sieve, pressing out any excess water.
Third you work the bulghar into the lamb with the spices, garlic and seasoning, then shape it into 4 burgers.Then rush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Finally you need to serve in the buns with the tzatziki, tomatoes, onion and a few mint leaves.
JIM GIALIADAKIS
MANOS VLATAKIS
D1

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The ingredients that we are going to use are ; 100gr. sushi, 1 tbs vinegar, half tbs sugar,1 sheet nori,1 mackerel fillet ,1 tbs mayonnaise,2 spring onions chopped,peas-sized washabi half red pepper, thinly sliced lengthways, about 6 slices

First you have to bring a pan and boil the water then sprinkle with salt.Secondly put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water.Thirdly put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Mix this into the cooled rice. Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Finaly pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.

GINA LADOUKAKI AND MAYA PAPADOPOULOU D1

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It consists of 2 table spoons of jerk seasoning , olive oil ,juice  1 lime , 4 skinless chicken breasts chopped into chunks , 1 large yellow pepper , 100g bag rocket  leaves , 320g pack mango chunks , 1 large red pepper , spring onions and 1 red chilli

First you have to mix together the jerk seasonig,olive oil  and lime juice.Toss the chicken in it and leave to marinate  in the fridge for 20 minute or up to 24 hours.Secondly make the salsa mixing all the ingredients together with seasoning and then add a chopped red chilli.Next heat the grill,thread the chicken onto 8 metal skewers divided by the yelow peppers  and finally cook for 8 minutes each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Marina Moka
Eleanna Simeaki D'1

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Blood orange & dark chocolate madeleines

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Blood orange & dark chocolate madeleines

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It cosists of  two large eggs, 100g    unsalted butter, 100g  sugar, two oranges, 140g dark chocolate, 1 tsp baking powter and 100g flour.

First ,we should melt butter in a saucepan, beat the eggs, sugar and oranges in a large bowl with an electric hand for about 5 mins .Then add the juice and mix them.Next add a large spoonful of the batter to the butter, mixing together.About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin  to chill for 30 mins.  Eventually, bake in the oven for 10-12 mins. Immediately turn out the madeleines onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the oranges.

Frosso mayrokosta
Nikoleta Anastasaki D1

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Chocolate, pistachio & nougat semi-freddo

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Chocolate, pistachio & nougat semi-freddo

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Our dish is a traditional banquet in Italy and  Italians eat it after main course.

INGREDIENTS
The chocolate cake includes butter ,75g golden caster sugar, 4 medium egg,250gr dark chocolate,450ml double cream,140g hard nougat or torrone,50g pistachio.

METHOD
Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.Melt the chocolate in the microwave on Low,then fold into the egg mixture.Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

ΜΙΧΑΛΗΣ ΣΩΜΑΡΑΚΗΣ
ΘΟΔΩΡΗΣ ΜΙΧΑΗΛΕΛΛΗΣ
D4

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Beef patties consist of a drizzle of oil, a small onion,finely chopped, 2 garlic cloves, 250gr of beef mince, a potato, 2 tablespoons of turmeric, 2 tablespoons of potato puree, some thyme, 2 tablespoons of hot pepper sauce and one egg. It can be served with green salad.

Now gor the recipe.First heat the oil in a pan for 5 minutes, add the garlic and beef.Afterwards add the potato and half the turmeric, the puree and the thyme.Then add the pepper and leave it to cool. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.

This is a traditional dish of the carribean cousine and it can serve four people per portion .It is very easy to make and it is freezable, so you can eat it later if you like.

It tastes delicius!!!

ΝΙΚΟΣ ΤΖΑΓΚΑΡΑΚΗΣ
ΓΙΩΡΓΟΣ ΜΑΡΑΚΗΣ
D4

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It consist of 1kg potatoes ,3 tablespoons of paprika,2 tablespoons of olive oil,2 onions, sliced,2 garlic clove, crushed,2 x 400g cans chopped tomatoes300g cooked chicken, shredded140g roasted pepper from a jar, sliced handful Kalamata olives.

Fist of all, you boil the potatoes for 15-20 minutes and drop 2 tablespoons of the paprika. Heat the oil in a large pan ,then fry the onions and garlic for a few minutes.Remaining paprika for 1 min, add the tomatoes , then, bring to a simmer.After  stir in the chicken, peppers, olives and some seasoning.Finally spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

MANOYSOS HRISTOFORAKIS STEFANIA KEFALOGIANNI

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Ingredients
Spiced Indian potato wraps includes :
4 sweet potatoes , cut into chunky wedges.
1 red chilli,finely chopped
2 table spoon of olive oil
2 table spoons of cumin seeds

1 table spoon of garam masala
1 red onion , thinly sliced
juice 1 lime
2 table spoon of sugar
6-9 chapatis
150ml natural yogurt
large bunch coriander

RECIPE
This dish consists of sweet potatoes and seved hot.
Heat oven to 200C/180C  gas 6. Toss the sweet potatoes with chilli, 1 table spoon of  oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
Meanwhile fry onion in remaining oil for a few minutes until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up,eat and enjoy.

George Giatromanolakis
GeorgeVorizanos

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Jerk chicken kebabs is a super tasty , traditional and easy recipe which is great to cook for your family!!

It includes  jerk seasoning ,

olive oil , lime , chicken breast ,  yellow pepper ,  rocket leaves . And for the sauce we need mango chunks , red pepper , spring onions and a red chilly .

First of all we need to mix together the jerk seasoning, olive oil and lime juice. Then toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours. Secondly make the sauce by mixing all the ingredients together with some seasoning – add a chopped red chilli if you like extra heat. At last heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers – aim for 3 of each per skewer. After that cook for 8 minutes each side until cooked through and lightly charred. Serve with the sauce and rocket leaves . Last but not least don't forget to enjoy !!!

Eleftheria  Diamantaki
Anna Pantalou