A Sunday LunchοΏ½

STARTER:
Tomato Balls (Directly from Santorini!)

What you will need (6 persons)
2 tomatoes salt, pepper olive oil
2 peppers oregano, mint
2 onions flour

How do we do it?
Four hours before your guests arrive and not earlier, you cut the tomatoes, the onions and the peppers in small cubes and chop the mint. In a large bowl mix all vegetables, add the oregano, the salt and the pepper. Mix them slightly until all their fluids are out and put the bowl into the fridge until the time you fry them. One hour before you serve them and not earlier, take the mix out of the fridge, add the flour you need in order to have a thick mix and put some olive oil in a frying pan.

Leave the oil to get quite warm and then with a spoon take some of the mix and put it in the frying pan until your tomato balls are crispy and brown.

Note: If you wish you can skip the mint. You can also add an egg and some grated cheese.

SALADS
Greek Salad (The old classic!)

What you will need (for 6 persons)
4 large tomatoes parsley, rocket (roka in Greek)
1 large cucumber salt, pepper
1 large onion caper
1 round green pepper feta cheese
1 hot green pepper olive oil

How do we do it?
An hour before lunch or dinner you take a large bowl and cut the tomatoes and the cucumber. Add the peppers in thin slices and chop the parsley and the rocket. Put the salad in the fridge and when you are ready to serve add the onion, the salt and the olive oil. Do not forget to mix the salad. Finally add the feta cheese, the pepper and the caper.

Eggplant Salad (The best of salads!)

What you will need (for 6 persons)
2,5 kilos of eggplants 1 cup of olive oil
6-7 mashed cloves of garlic οΏ½ cup of white vinegar
3-4 spoons of chopped parsley
salt, pepper

How do we do it?
Wash and dry the eggplants. Rap each one with tinfoil and grill them on barbecue or in gas stove (medium fire). Make sure you turn them from time to time. Alternatively you can put the eggplants in the grill after covering them with tinfoil. In any case leave two of the eggplants to grill them directly on a gas stove (in this way your eggplant salad will have this burning smell!). The eggplantsοΏ½ skins should become black. Peel them immediately because otherwise their inside will get blackοΏ½and we do not want that! Put them into a large bowl, add the salt, a little bit of the garlic, a little oil and mix them with a spoon. Add some of the vinegar. Add any garlic, vinegar and oil you want. Finally add the parsley and the pepper. (If you want you can also add a spoon of mayonnaise).

How do we select the right eggplant? Make sure you buy eggplants that have smooth skins and a flat color. Avoid eggplants that are soft, shrunk or are full of scratches.

MAIN DISH
Beef οΏ½YiouvetsiοΏ½ (The Official Greek Sunday Lunch!)

What you will need (for 6 persons)
1 οΏ½ kilo of beef cut in pieces
1/3 cup of olive oil
2 large onions finely chopped
4 smashed cloves of garlic
1 hot green pepper
1 kilo of fresh tomatoes or 800 gr. of tin tomatoes (smashed)
1-2 grains of spice
Salt, fresh pepper
4 cups of meat broth or water
οΏ½ kilo of barley-shaped pasta (kritharaki)

How do we do it?
Put 3-4 spoons of oil in the pot (highest temperature), saute the meat pieces until they are red on all sides. Add the onion, the garlic and all the hot pepper. Add the tomatoes, the broth and the pepper, cover the pot and smother until the meat is quite tender. Add the salt and the barley-shaped pasta (kritharaki). Right before it is done, put the yiouvetsi into a clay pot and put it in a preheat stove (175 C). Leave until the barley-shaped pasta (kritharaki) is completely done.
ATTENTION!!! The food should not be dry at the end, so if you notice that all fluids are absorbed just add a little bit of warm water.

Serve it warm with some grated cheese on top.

Note: If you do not like beef you can use lamb.

DESSERT
Creme with a Caramel Sauce (Because after a great food everyone needs some sugar!)

What you will need (for 12 persons)
For the Creme: 500 gr. eggs
For the Caramel: 375 gr. sugar
250 gr. sugar 60 ml water
2,5 gr. salt 4 ml lemon juice
15 gr. Vanilla
1250ml milk

How do we do it?
Put the sugar, the water and the lemon juice into a small pot in order to make the caramel. Leave it to burn until it has a golden-brownish color. Divide the caramel into individual pans or in a large pan. In a bowl mix the eggs, the sugar, the slat and the vanilla. Boil the milk into a Bain Mari and slowly add the mix of eggs. Mix lightly but continuously. Strain the mixture into another bowl and take of it any foam. Put the pans with the caramel into a deep baking pan and divide the creme. Put it in a preheat oven (165C) and put warm water around the pans (approximately up to the height of the creme). Bake the cremes for about 45 minutes (you can try them by inserting a knife into the center of each creme.) Your dessert is ready when the knife comes out clean. Take the cremes out of the oven and leave them to cool down. Cover them and put them in the fridge.

Note for the Caramel: In the beginning put the lid on your pan and boil for a couple of minutes. In this way the water vapors fall into the pan and dissolve the sugar. Take the lid out, put down the heat and slowly boil without stirring until your caramel gets the right color.

COCTEIL - PUNCH
What you will need (for 12 persons)
3lt Sprite
1 spoon of sugar
2 cans x 330 ml of beer
1 apple cut in cubes or slices
1 cinnamon stick
1 orange cut in cubes or slices
ice cubes

Mix all ingredients in a bowl before serving.