Mussels Pilaf

1 kg mussels
2 cups rice
4 - 5 tablespoons olive oil
2 medium onions, finely chopped
100 ml white whine
2 medium tomatoes, seeded and mashed
Salt and pepper to taste

Prepare the mussels: Wash and scrub them very well and remove the hairy edges.

Boil them in a large pot with enough water for 5 minutes until the mussels have opened. Discard those that have not opened, as they are dead. Separate the mussels from their shells and leave them aside.

Heat oil in a large pot and soften onions for 3 - 4 minutes. Add mussels and, after a while, the rice and stir for another 4 minutes.

Pour in wine, tomatoes and 5 cups water and keep cooking on medium heat until almost all liquid has been absorbed, about 15 minutes. Season with salt and pepper, stir for another minute and remove from heat. Cover with a clean towel until served.

Bread with Garlic and Olive Oil

5 slices of bread
5 tablespoons olive oil, flavoured with garlic

Toast bread slices under the grill or on barbecue fire and, when still hot, drizzle garlic-flavoured olive oil and serve immediately.

Stuffed Courgette Flowers

40 courgette flowers
½ kg ripe tomatoes, seeded and mashed
2 onions, finely chopped
2 tablespoons parsley, finely chopped
½ kg rice
Salt and pepper to taste
¾ cup olive oil

Buy or pick the courgette flowers in the morning, when they are wide open. Place them upright in a bowl soaking the stems, not the flowers, to keep them open until you need them. When you are ready, wash them carefully because they tear easily and remove the stems form inside

Prepare the stuffing: In a large bowl mix rice, onions, ½ cup olive oil, tomatoes, parsley, 1 cup water, salt and pepper. (You can substitute half the rice to the same quantity of minced meat).

Pour remaining oil in a pot, Take one courgette flower at a time and carefully fill with 1 tablespoon rice stuffing. Fold the top of the flower over to close it and place each flower in the pot. Place a plate over the dolmathes to keep them from opening, pour enough water to almost cover them and simmer for about 50 minutes, until almost all liquid has been absorbed.

Ground Wheat Pilaf with Tomato Sauce

½ kg bulgur (wheat which has been first boiled and then ground)
½ cup olive oil
2 medium onions, finely chopped
2 courgettes, finely chopped
1 medium potato, finely chopped
½ kg ripe tomatoes, peeled, seeded and chopped
Salt and pepper to taste
6 cups water or meat stock

Wash and drain bulgur. Put it in a large bowl with hot water to cover it, add 2 tablespoons salt and when water gets cold place, place bulgur in a colander and rinse it thoroughly.

In a pot heat olive oil and soften onions until translucent. Add courgettes, potato and tomatoes and stir for 5 minutes. Pour 6 cups of water or meat stock and when it comes to the boil, add bulgur. (The ratio of water to bulgur should be 2:1). Reduce heat to low and simmer until the water is absorbed and the bulgur soft, about 20 minutes, stirring often to prevent it from sticking to the bottom of the pot.

Serve sprinkled with grated cheese, if desired.

Aubergine Pilaf

½ kg aubergines
½ cup olive oil for frying
2 medium onions, finely chopped
2 tablespoons olive oil
3 medium ripe tomatoes, peeled, seeded and chopped
1 cup rice
Salt and black pepper

Wash aubergines, remove stems, cut into dice, sprinkle with salt and let them stand for half an hour. Wash and drain rice. Put it in a large bowl with hot water to cover it, add 2 tablespoons salt and when water goes cold, place ice in a colander and rinse it thoroughly under the tap.

Dry diced aubergines, fry lightly in olive oil and place on kitchen roll. In a pot heat 2 tablespoons olive oil, brown onions for 3 minutes, add rice and stir for 5 minutes. Add tomatoes, salt, pepper, fried aubergines, 2.5 cups warm water and cook on moderate heat until all liquid has been absorbed, about 20 minutes.

Artichoke Pilaf

5 artichoke hearts cut into cubes
3 - 4 tablespoons olive oil
5 - 6 spring onions, finely chopped
3 medium-sized carrots, cut into cubes
3 tablespoons dill, finely chopped
1 cup rice
Salt and black pepper
Juice of 1 lemon

Prepare the artichokes: Remove the leaves and trim them very well leaving only the fleshy middle part, the heart. Rub with lemon and put them aside.

Wash and drain rice as above. Heat olive oil in a large pot and add spring onions, carrots, diced artichokes and dill. Stir for 8 - 10 minutes until juice has evaporated and add rice. Stir a couple of times with a wooden spoon and then pour in 2.5 cups of warm water, season with salt and pepper and cook on moderate heat until liquid has been absorbed.

Remove pot from heat, pour in lemon juice, give a good stir and cover pot with a clean towel for a quarter of an hour before it’s served.