TASTEFUL SIMPLICITY

Others may snubbed the potato salad and feel that is too simple food to be served at a table with friends, but sometimes simple recipes pleasantly surprised!

Ingredients

2 large potatoes
1/2 cup cream cheese - (f.e. katiki or touloumisio)
Some grated garlic
2 spring onions
Some sprigs of fresh oregano
Salt
4 tablespoons olive oil

Process

Peel the potatoes and cut them into large pieces.

Place the potatoes in a large saucepan with salted water. The water should cover the potatoes. Boil them until tender. Drain them and put them in a bowl.

Wash, peel and  finely chop the spring onions.
Heat the olive oil in a pan and stir-fry the spring onions for about 2 minutes. Add the spring onions and the cream cheese in the bowl while the potatoes are still hot. Chop finely the oregano leaves and add them to the mixture. Salt and grate some garlic. You can enjoy this potato salad hot or cold, just put them in the refrigerator for about an hour before you serve it.

Toss gently. Garnish your salad with a sprig of fresh oregano before serving!

MEAT BALLS WITH CREAM CHEESE

Today, I will not tire you with a lot of words...even if I really enjoy it! I have so many things to do...that I should hurry up...See you soon!!Kisses! 

Ingredients 

1/2 kg. Minced beef
1 onion
100 gr. Anthotyro 

(traditional Greek light cheese)  
or other light cream cheese
1 teaspoon mustard powder
2 tablespoons bread crumbs
Salt
Black pepper
1 small spring onion
1/2 bunch of parsley
Vegetable oil for frying
150 ml. low fat heavy cream
200 ml. meat bouillon
Some mint leaves

Steps

Chop up the onion, the spring onion and the bunch of parsley. Put in a big bowl the minced meat, the chopped ingredients, the egg and the bread crumbs. Salt and season with black pepper. Mix them together and shape the mixture in small meatballs. Pour the vegetable oil in a frying dish as to cover its bottom. Preheat the oil at medium heat. Fry the meatballs about 10-15 minutes or until they brown on all sides. Put them in a serving dish and pour the heavy cream, the mustard and the bouillon in the frying pan. Salt and pepper according to your preferences. Bring to boil. The sauce is ready when it thickens enough. Pour the sauce at your serving dish with your meatballs and serve with mint leaves.