SPAGHETTI WITH COURGETTES (ZUCCHINI) AND BASIL

1 1/2 pounds small or medium courgettes
1/3 to 1/2 cup olive oil
2 garlic cloves, thinly sliced
salt and freshly ground pepper
1/2 cup milk
1 pound spaghetti
1/2 cup freshly grated Parmesan
Handful basil leaves, cut into small pieces

Heat a large pot of water for the pasta.
Quarter the courgettes lengthwise, then cut into 1/2-inch
chunks. Warm the oil with the garlic in wide skillet. Add courgettes
and
season with salt and pepper. Cook gently over medium heat, stirring
occasionally, until the squash is soft and broken in places, about
20minutes.
Add the half and half and cook 10 minutes more, stirring frequently.

Meanwhile, add salt to the boiling water and cook the pasta. Drain
and toss
with the zucchini, cheeses, and basil. Season to taste with salt and
pepper.

*When you can't get fresh basil use 2 tsp. of pesto sauce


OVEN COURGETTES WHIT FETA CHEESE

4 med. courgettes, sliced round
1 large onion, sliced thin
2 garlic cloves, sliced
1/2 lb. feta, crumbled
1 c. water
4 tsp. olive oil
1 c. tomatoe sauce
salt/pepper to taste

In a large skillet. saute courgettes, onions, garlic in oil until
tender. Add the rest of ingredients except feta. simmer for 5 min..
Put mix into oven casserole dish and sprinkle crumbeled feta on top,
bake 15 min. on 400° til top of feta brown.

MOUSSAKA

2 k. round and big black aubergines ( eggplant), 600gr. minced meat
(beef or better mixed beef and lamb), 4 tomatoes, 2 onions
chopped, 3 crashed garlic cloves, 1 cup chopped parsley, , some
grains of all spice ( or a pinch of cinamon and clove powder), a
bayleaf, salt and pepper to taste, some olive oil to fry the
aubergines and start the filling. Bechamel sauce toppinp and some
gratted cheese to top the top (! )

Preparation

1.slices the aubergines and let them loose some bitterness in a bowl
with some salt for 1/2 an hour. Then whash and dry them
2.fry the aubergines in olive oil till golden brown and put aside on
kitchen paper to avoid to much oil.
3.saute the onion in olive oil.
4.add minced meat , tomatoes , parsley, spices salt, pepper
5.pour a glass with water (or white wine0 and leave boil for a 1/'4
of an hour
6.in baking-tin lay one level of auberginesthen a level of minced
meatsauce , then another level of aubergines till the end of the
stuff. It is better to finish with the meat sauce, but it's not a
rule. Don't forget to take out bayleaf and allspice
7.Top with bechamel sauce ( just one finger, not too much) and we
top the bechamel with hard gratted cheese and a few drops of olive oil
8, cook in a medium oven for at least 3/4 of an hour but don't forget
that as everything in your moussaka, when the top is golden it´s o.k.
It will taste better if you take the time to leave cold enough to cut
and eat

Tzatziki

Preparation time 1 hour

1 cup plain yogurt 1/2 cup grated cucumber 2-3 cloves crushed
garlic 1 ts chopped dill 1 ts salt, ground pepper to taste, 1 pinch
dried mint leaves

Grate cucumber and squeeze out as much water as possible.
Cruch garlic whith the salt and pepper, add mint, dill and cucumber.
Add yogurt, stir well.
Refrigerate in a covered container for at least 1 h before serving.

BAKLAVA

1 lb .phyllo pastry dough 1 cup melted butter

Filling
2 1/2 cups of finely chopped nuts ( any combination of walnuts,
pecans and almonds, even pistachio, will do) 1/2 cup honey 1
tsp.cinnamon 1/4 tsp. ground clove

Syrup
2 cups sugar 2 cups honey 1 cup water 1 cup orange juice 1 cinnamon
stick 1 wedge of lemon
Mix sugar, honey, juice, water, cinnamon, lemon and , in large
saucepan bring to a boil. Skim off foam, which forms once syrup
boils. Reduce heat and simmer for 15 to 20 minutes. Let it cold

In a large bowl mix all the ingredients for the filling and set
aside.

Grease bottom and sides of a large pan (12 in. X 14 in.) with butter.
Place one sheet of phyllo dough in the pan leaving about 1