1.

Peel the potatoes and cut in medium sized squares

2.

Boil enough salted water to cover the potatoes and bring water to the boil

3.

Add the potatoes and cook until very tender and drain

4.

Add the salt and pepper

5.

Add to a processor or a mortar and pestle or mash with a potato masher (whatever you find easier). If using a processor, add the potatoes and the garlic – mix well until it’s a fine consistency. While processor is on, add the oil and vinegar very slowly

6.

If mixture becomes too dry add a little oil or water to smooth out the consistency

1.

Chop cucumbers into very small squares and set aside

2.

Process the garlic in a processor and mix with the cucumbers

3.

Add the cucumber mix to the yogurt, stir and the add the salt, pepper and the oil

4.

Taste and add more salt, oil, lemon or pepper or even garlic to your taste

1.

Dissolve the yeast and sugar in half a cup of the warm water- leave for 15 minutes. Dissolve the salt in the remaining cup of water

2.

In a large bowl add flour and make a hole in the centre

3.

Add the yeast mixture and salt water

4.

Knead for 10 minutes in the bowl

5.

Add olive oil and continue to knead until oil is absorbed – should take 3-4 minutes. Shape into a ball, cover and place in a warm place. Leave it for 1.5 – 2 hours – it should double in size

6.

Once raised, punch the dough to get all air out and knead for 5 minutes

7.

Preheat oven to 175 Celsius and oil baking sheets

8.

Take a handful of dough, a little bigger than an egg, roll out on a floured surface to thickness you desire

9.

Prick with fork and place on sheets, brush with oil and sprinkle with oregano (if desired)

10.

Bake on the lowest rack for 3-4 minutes at most and then turn, checking to make sure they are browning

1.

Chop the garlic, chives and parsley

2.

Mix the lamb mince and pork mince and add the garlic, chives and parsley

3.

Add the eggs, breadcrumbs, Vegeta and pepper– mix well

4.

Set aside for 5-10 minutes in the fridge

5.

Preheat oven to about 175 degrees and oil the tray

6.

Take a handful of the mix (size of an egg) and roll lengthways until it’s around 5 cm’s long. Continue until all mixture is used.

7.

Place the Kefthethes on a tray and sprinkle with oil, cook for 20-25 minutes. Checking after 10 minutes they are cooking well

8.

Once cooked – let them sit for 5 minutes and serve

1.

Heat oil in fry pan on low heat

2.

Cook until cheese beings to melt – approx 4 minutes

3.

Squeeze lemon over top and serve