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Wash the potatoes and eggplants. Peel the potatoes and cut the vegetables into thick slices.


Preheat oven to 160°C. Mix biscuits and coconut oil in a blender. Cover a 28cm pan with baking paper. Use a detachable pan with high rim so you can take the cheesecake out of the pan easily. Spread mixture on the bottom of the pan and bake for 13 minutes. Remove from oven and let it cool down.


DODONI, the leading dairy company of Epirus with 54 years of history and tradition in taste, The Taste of Good, celebrates the World Milk Day implementing actions to inform people on the nutrition value of fresh milk and they offer of 1 tone of fresh milk DODONI, through the microsite, to SOS Children’s Village of Vari.


In a saucepan, add 3 tbsp olive oil and sauté the 3 peppers (cut in strips) over a medium heat for 3-4 minutes until they soften. Add a little water so they will not burn and let the liquids evaporate. When the peppers start to soften, add salt, ½ teaspoon Cayenne pepper and ½ tbsp. mustard seed. ​After slow cooking for 5 minutes, remove from the heat and add 1 tbsp mustard and 1 tbsp honey, stirring well. The peperonata is ready.


On a sheet pan covered with baking paper, place 250gr cherry tomatoes, each sliced in half. Sprinkle with salt and a generous amount of freshly ground pepper. Pour some olive oil over the cherry tomatoes. Grill in a pre-heated oven, at 200oC, for 20-25 minutes until caramelized.


For the panna cotta, mix the 2 yoghurts well. In parallel, soak the gelatin sheets in cold water. In a small saucepan, mix 200gr of the yoghurt with 100gr sugar and bring to a boil. Remove from the heat before the yoghurt actually boils, add the liquid gelatin and mix well until fully dissolved. Add the rest of the yoghurt in the saucepan and stir very good. Serve the panna cotta in 8 glass mugs or martini glasses. Put in refrigerator for at least 4 hours.