Eat healthy, live longer

Homemade potatoes


12 potatoes (3 to 4 per person depending on size)



about 3 tablespoons of olive oil



Preheat the oven to (180 ° C). Wash the potatoes, then sponge them briefly. Cut them in four in length.

In a baking sheet, pour the olive oil, add the potatoes in bulk and stir them well in the plate to cover them with olive oil. Sprinkle with paprika, then herbs and mix again.

Arrange the pieces of potatoes on their slice. Bake for about 30 minutes in a hot oven.

At the end, sprinkle with fleur de sel and serve.

Vegetable pizza recipe


For the pizza dough:

250g of flour

2 tbsp. tablespoon of olive oil

15 cl cold water + 2 tbsp. soup

1 pinch of powdered sugar

15 g of fresh baker's yeast

1/2 c. salt

For garnish :

3 c. tomato coulis

200 g of Jerusalem artichokes

8 mushrooms of Paris

8 green olives

4 tomatoes

2 cloves garlic

1.5 c. coffee powdered paprika

1 pinch of dried oregano

2 tbsp. dried thyme

2 tbsp. tablespoon of olive oil

salt pepper



Prepare the dough. Heat the spoonfuls of water in a cup.

Mix the fresh baker's yeast with a spoon and let stand for 20 minutes. At the end of this time, mix the flour, salt and powdered sugar in a bowl. Dig a well in the center, then pour the diluted yeast and olive oil.

Mix with your hands, gradually adding the 15 cl of cold water, until a smooth and homogeneous paste. The dough is ready when it comes off the walls of the bowl.

Lightly flour, then cover the bowl with a clean cloth and let rise for 1 hour at room temperature. After 1 hour, prepare the pizza.

Preheat the oven to 180 ° C or th. 6. Degas the dough and remove it from the bowl. Place it on a floured work surface, then spread it into a disc shape using a rolling pin. Then put the dough disc on a baking sheet lined with parchment paper.

Divide the tomato sauce over the dough with a tablespoon. Peel and cut the Jerusalem artichokes in small cubes.

Wash, remove the earthy feet and slice the mushrooms in strips. Wash, dry and pit the green olives.

Wash, sponge and cut the tomatoes in small dice. Peel and chop the garlic.

Heat the olive oil in a frying pan over medium heat. Sauté chopped garlic and Jerusalem artichoke dices for 5 minutes, stirring well.

Add the slices of mushrooms and the diced tomatoes. Continue cooking for 10 minutes, stirring regularly. Then remove the pan from the heat and spread the mixture over the dough.

Add the pitted green olives, dried oregano, paprika powder and dried thyme. Salt and pepper according to your tastes.

Put the vegetable pizza in the preheated oven and cook for 20 minutes.Serve and enjoy hot.

Frozen fasolakia (green beans) recipe

Recipe ingredients

    1 kilogram of frozen beans
    2 large potatoes cut into cubes
    1 cup. olive oil
    1 onion finely chopped
    1 clove of garlic
    5 tomatoes ripened and finely chopped or bleached
    ⅓ cup. parsley finely chopped
    1 cup. water (boiling)


    Place the green beans in a pinch and rinse them thoroughly to clear the water from the freezer.
    In a saucepan, add the olive oil and sauté onion and garlic for 3 minutes until they are polished.
Add the beans and saute them until they wither. Cook for about 10 minutes with a closed lid, stirring in between.

    Add the potatoes, tomatoes, water, salt and pepper and dice the pot. From the time it gets boiled, lower the temperature, cover the pot with lid and simmer for about 45 minutes.

    We control the food fluids and add some boiling water if necessary. Add the parsley and continue the cooking for another 10 minutes. We serve hot food with feta cheese.

Tzatziki sauce


260 g cucumbers

500 g plain yogurt 2%

30 ml of wine vinegar

30 ml of olive oil


2 cloves of garlic

12 g of fresh mint

absorbent paper



Peel, cut the cucumber in half lengthwise and seed. Reserve half of the peel. Roughly grate the cucumber, place the pieces in a colander, salt, and let drain 30 min. Apply pressure to remove the juice and finally wipe the pieces with paper towels.

Meanwhile, pour the yogurt in a sieve and allow to drain for 30 minutes. Place the cucumber pulp in a bowl and add the drained yogurt, vinegar, oil and a pinch of salt. Mix well.

Squeeze and finely chop garlic, chop mint and half of cucumber peel and incorporate into mixture. Cover and book cool at least 1 hour before serving.