Courgette in soft dough

Ingredients:

1 kg big courgettes
1 cup of water
1 egg
1 tsp oil
salt
pepper

Method:
Wash courgettes, cut into thing slices, add salt and put to the bowl. Mix flour, water, egg, oil, salt and pepper. Put courgettes slices into the dough and fry them until they take a rose color.

Fried mussels

Ingredients:

3 eggs
5 kg mussels, cleaned
salt
pepper
flour
lemon for serving

Method:
Beat in a bowl the eggs and mix with some pepper. Add the mussels and mix well with your hands. Add some flour into the mixture to cover the mussels. Heat oil in a frying pan and fry the mussels until they take a rose colour. Remove from oil, place an absorbing kitchen sheet to absorb the oil the serve with slices of lemon.

Boiled octopus

Ingredients:

1 octopus (approximately 1, 5 kg)
½ cup olive oil
1 clove garlic chopped
½ cup red wine vinegar
pepper
oregano

Method:
Choose a small or medium sized  cleaned octopus (approximately one kilo).  Place it in a covered saucepan with no water.  Cook for 50 minutes to one hour, checking to see if enough water remains in the bottom of the pot.  Towards the end of the cooking, a small quantity of water may be added to prevent the octopus from sticking.  The octopus is done when it is pink and tender.  Immediately remove the octopus and place it under running water.  At this time the skin can be rubbed off with your fingers to make it more appealing.  Discard the sack and cut the tentacles into bite-size pieces about 1 inch long.

Prepare marinade:
Combine ½ cup red wine vinegar, ½ cup olive oil, 1 clove a garlic, chopped fine, and one teaspoon dried oregano.  Place octopus in a glass jar and pour the marinade over it.  Close the jar and shake the contents.  Allow to marinate for at least 4 hours or up to 1 week in the refrigerator. Allow to come to room temperature before eating.
Serves 4 people.

Tzadziki sauce

Ingredients:

pint plain yogurt
1 large cucumber peeled and seeded
2 cloves garlic, finely minced
2 tablespoons olive oil
1 tablespoon white vinegar
salt
pepper

Method:
Drain the yogurt overnight in the refrigerator in a strainer that has been lined with cheesecloth. Chop cucumber finely and let drain on paper towels. To drained yogurt, add cucumber, garlic, oil and vinegar. Salt and pepper to taste. Refrigerate at least 1 hour to allow flavors to blend. Use as a topping on souvlakia or over meat filling as in a ""gyro"". Also a good dip with raw vegetables or crackers. You may also add finely chopped onion, green onion or chives. Tzadziki goes with toasted pita bread.

Greek salad

Ingredients:

vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
salt and black pepper
Pita bread

Method:
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.