PIZZA RUSTICA WITH MUSHROOMS and POTATOES by Lara Marchini (ITALY)

Ingredients:
Dough or you can use 2 rolls of Pillsbury's Crescent
2 potatoes
Mushrooms as much as you want
olive oil
1 clove garlic
Philadelphia cream cheese as much as you want
salt

First boil the potatoes, then, when the potatoes get soft, chop with a
fork. Cut and cook the mushrooms in a frying pan with olive oil, salt and garlic. Then remove the garlic and put the mushrooms in a bowl with tomatoes and Philadelphia cheese.
Mix the ingredients well.
Take a baking tin and cover with 1 roll of dough. Put over the ingredients and cover with the second roll of dough (like as you cover an apple pie.)
Put in the oven and bake till the pizza has a" brown" color. Pizza is ready!!!!!!!!!!!!!!!!!!!!! Have a nice day!!!!!

Shrimp with Feta Cheese and Tomatoes by Eleni Dimoupoulou (GREECE)

1/4 cup extra virgin oil
2 tablespoons garlic, minced
2 grape tomatoes, diced (or 1 can of tomato sauce)
1/2 glass dry white wine
2 pounds peeled shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

DIRECTIONS
Put the oil in a saucepan over medium heat. Stir in the garlic,
tomatoes, and wine, then reduce heat to medium-low, and cook for 30
minutes, stirring occasionally, until the sauce has slightly
thickened.
Stir the shrimp into the tomato sauce, and cook for 10 minutes; remove
from the heat and sprinkle with crumbled feta cheese. Cook until the
feta has softened. Squeeze the lemon over the shrimp and garnish
with parsley to serve.

GREEK SALAD by Eleni Dimoupoulou (GREECE)

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 onion, chopped
1/4 cup olive oil
1 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
Greek olives,

DIRECTIONS
In a salad bowl combine tomatoes, cucumber, and onion. Sprinkle with
oil, oregano, salt and pepper to taste. Sprinkle feta cheese and
olives over salad.

GREEK TZATZIKI by Eleni Dimoupoulou (GREECE)

1 (32 ounce) container yogurt
1 Cucumber - peeled, shredded and strained until all the water until
most of the water has drained.
1 garlic puree
4 tablespoons extra-virgin olive oil
little salt
little black pepper

Directions

Stir together yogurt, grated cucumber, garlic, and olive oil in a
bowl. Add salt, and pepper; whisk until smooth. Pour into a serving
dish, cover tightly. Tzatziki is great with crusty bread, French
fries, pita bread, baked potatoes, or with any sort of wrap such as
gyros, souvlaki. It lasts several days.

GALAKTOMPOUREKO by Eleni Dimoupoulou (GREECE)

4 Cups Milk
1 cup sugar
4 eggs
1 cup semolina
2 stick sweet butter
little vanillin
1 packet thin phyllo dough #7

SYRUP
3 Cups water
2 cups sugar
1/2 cup honey

In a large pan you combine the milk, the sugar the eggs and semolina
1 butter and the vanillin. Stir well until the mixture become creamy
and let it for a while to cold.
After that take the other butter and boil that for a while. Then in a
large you put the half of the phyllo and you spread them with the
butter you put the cream and after all the other phyllo and you spread
with butter and you put that in the oven and bake it at 350 for about
1 hour. Chill it for about 15 minutes and then you put the syrup.
Syrup: you put everything in a large pan until it is boiling.

PANNA COTTA by Lara Marchini (ITALY)

5oo ml Heavy Cream
100 ml Milk
100 ml Sugar
Gelatin
Vanillin


Put milk, heavy cream, sugar and vanillin in a saucepan and bring to a boil, stirring. Put gelatin inside without boiling the mixture.
Put the mixture into individual molds or into a single mold or where you want.
Leave the mixture cool to room temperature and than refrigerate for several hours until the mixture has solidified.

Before serving garnish with chocolate or fruit or caramel or as you want.

This is a very good dessert and easy to do!!!!!

Apple and Potato Mash by Arienne Lindeijer (HOLLAND)

Ingredients:
• 1 pound/500g cooking apples
• 2 pounds/1kg potatoes
• 2 ounces butter
• 10 oz/300g minced beef
• salt/pepper
• 300g/10 oz bacon
• 50 ml/2fl oz milk
• pinch all spice
• pinch cinnamon
Preparation:
Peel potatoes, peel, core, and slice apples. Heat the butter in a pan and stir-fry the mince beef until brown and tender. Season to taste and put aside until later. Put the potatoes in a pot with salted water. Arrange apples over the potatoes and place bacon on top. Cook until soft and get the bacon out after about 25 min en cut up into small cubes. Heat the milk with the all-spice and cinnamon. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.
Serves 4 / cooking about 40 minutes.