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stuffed grapeleaves   <>   codfish mousaka   <>   vanilla  mascarpone  creme   with   fresh  fruit

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APPETIZER: stuffed grapeleaves Ingredients for 4 servings: 4 Scallops oder 1 Onion 60 g Raisins 125 g Rice 1 tb Oil 50 g Walnuts Parsley (1/2 Bunch) pinch of pimento 1/2 Tsp Cinnamon 1 Tsp Tomatopaste 1 Lemon Salt & Pepper 15-20 Grapeleaves Parmesancheese Dice the onion or scallots and sautee them with the raisin in medium-low heat. Salt them accordingly. Add 2 cups of water and let it simmer for 20 Minutes. Chop then add the walnuts abd the parsley. Now the rice. Put one part rice and two parts salted water into the pot, let it briefly boil then turn down the heat and let it simmer till all the water is absorbed by the rice. Stir in the pimento, cinnamon, tomato paste and lemon juice. Add salt and pepper. Wash the grapeleaves and unfold them on a plate. A tanlespoon of rice in the lower center of he leaf.Fold the end left and right and roll the buttom part towards the tip. Place all roll into a pot and cover the leaves with salted water. Cover leaves and water with a plate and let it simmer (low heat - otherwise the leaves will fall apart) for an hour. Sprinkle with grated parmesan cheese. You can serve the leaves hot or cold - either way - they are delicious. MAIN COURSE: fish mousaka preperation time: 80 min - Ingredients for 4 servings: 2 eggplants 800 g zucchini 2 tomatoes 2 cloves of garlic 1 bunch of Thyme 1/2 bunch parsley 250 ml milk 1 Tsp of butter & 6 Tsp olive oil 1 Tsp flour 200 g heavy cream 3-4 cod filets 2 Tsps grated Parmesan Salt Pepper Herbs & 1 lemon Slice the eggplants, tomatoes and zucchini in thin slices. Salt the eggplants and zucchini until they dehydrate. Chop garlic, thyme and parsley. Drop some freshly squeezed lemon juice on the cod. Fry half of the eggplants and zucchini in olive oil till golden brown and stack them in a casserole. Sautee the chopped garlic in butter stir in the flour and the heavy cream. Let it boil them add thyme, parsley and the parmesan cheese. Do not forget some salt and pepper. Pour half of the sauce into the casserole over our first half of eggplants and zucchini . On top of it the cod filets. The second half of eggplants and zucchini get fried and on top. Now the other half of the sauce on top. Finally on top the tomato slices. Let it bake in the ove for 45-50 minutes at 190°C (375°F) DESSERT: mascarpone with fresh fruit Ingredients for 4 servings: 500g mascarpone 200g heavy cream various fruit (i.e. Mango, pineapple, strawberries, (all kinds of berries actually) 1/2 vanilla bean 1 cup of sugar Dice the fruit. Cut the vanilla bean lenghtwise and sratch out the vanilla with the tip of a knife. Stir together mascarpone, sugar and vanilla till it is soft and creamy. Serve on a dessert plates with the fruit.