Assorted

(9-11 sheets) phyllo dough • assorted yellow cheeses, preferably soft (about 500 grams) • eggs • corn oil • milk (about 400 grams) • heavy cream (about 200 grams) • salt • little oil for brushing the phyllo • Baking pan, 10 x 16 inches (25 x 40 cm)

assorted shredded cheese or kefalotyri cheese • No. 3 pasta (about 24 oz. total) • Butter • lbs. (750 grams) ground beef • large onion, finely chopped • Olive oil • fresh tomatoes, finely chopped • tomato sauce (use any plain tomato sauce, about 14 oz./400 grams) • Salt • Pepper • Nutmeg • water (480 ml) •

milk (250 ml) • eggs • plain yogurt (about 4 oz or 120 grams) • butter or margarine (100 grams) • self-rising flour • Assorted cheeses (feta, graviera, kasseri, or any cheese you have in the fridge) • little black pepper

unsalted butter, at room temperature (300 grams) • large eggs or 3 small eggs • powdered sugar (150 grams) • blanched almond flour (100 grams) • vanilla sugar or 3 teaspoons vanilla extract • salt • Zest of 1 lemon (optional) • all-purpose flour (about 600 grams) • whole milk (1 liter) • cornstarch (150 grams) • granulated sugar (200 grams) • vanilla sugar or 3 teaspoons vanilla extract •

assorted bell peppers of your choice • large tomatoes • onion, finely chopped • potatoes, peeled • Arborio rice (for risotto) or any rice you have • dried mint • dried basil • dried tarragon • parsley • pine nuts (about 140 grams) • raisins (about 150 grams) • olive oil (240-360 ml) •