Apricot-Melon Smoothie: Delicious morning shot

Smoothies are great for summer: fresh, natural, and healthy, they provide you with a real good amount of vitamins, and are great in the morning to start your day.
You can make a smoothie with any fruit and vegetable you like, add herbs, sweetener (agave syrup is ideal), etc. If you do not know how which ones to choose, pick them for their colors!
It is recommended to drink your smoothie right away after making it, to keep all the vitamins.

Serves 2
Preparation time: 5 minutes
Cooking time: none
Difficulty: *
- you'll need a blender -

Ingredients:
- 3 apricots
- 1/4 small melon
- 1/4 teaspoon lime juice
- agave syrup (optional)
- water

Wash the apricots and cut the melon into small pieces. Place them in a blender with a little bit of water and the lime juice.
Start blending for 30 seconds. Check the taste and texture: if it is too thick, add a little bit of water and if you like, a little bit of agave syrup.
Blend again for 5 seconds and enjoy!

Note: if you want your smoothie extra cold, crush 1 or 2 ice cubes in the blender before adding the ingredients. You probably won't have to add water to the smoothie in this case.

Moussaka: a classic Greek recipe

The moussaka is a popular classic Greek recipe. The preparation is a bit long but it's worth it. Mildly spiced, moist and very flavorful, this moussaka will delight your guests. Traditionally prepared with ground lamb, you can use ground beef if you like.

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Difficulty: **

Ingredients:
2 pounds (900g) eggplants
1/2 cup (100ml) olive oil
2 large tomatoes
2 tablespoons tomatoe purée
2 large onions, chopped
1 pound (450g) ground lamb
1/4 teaspoon ground cinnamon
1/4 ground allspice (quatre-épices)
3 tablespoons fresh parsley, chopped
1/2 cup (120ml) dry white wine
salt and pepper

For the sauce:
4 tablespoons (50g) butter
1/2 cup plain (50g) flour
2 1/2 cups (600ml) milk
1/4 teaspoon grated nutmeg
1/3 cup (25g) grated parmesan cheese
3 tablespoons breadcrumbs

Cut the eggplants into 5mm (1/4 inch) thick slices. Brush each side with olive oil and lay on an oven grid.
Heat your oven at 180°C / 350°C and cook in the eggplant slices for about 30 minutes, turning them after 15 minutes.

Peel the tomatoes (I personally use a vegetable peeler, it's faster than plunging them into boiling water and then peel away the skin - your choice).

Heat 2 tablespoons olive oil in a saucepan and add the chopped onions and lamb. Fry on low heat for 5 minutes, stirring and breaking up the lamb.

Add the tomatoes, allspice, cinnamon, tomato purée, wine, parsley, pepper and bring to the boil. Then, reduce the heat, cover and cook gently for about 15 minutes.

In a shallow ovenproof dish, place alternate layers of eggplants and meat sauce. Finish with a layer of eggplants.

Prepare the topping sauce: in a small pan, melt the butter and stir the flour. Stir for 1 minute on medium heat.
Lower the heat and gradually blend the milk. Increase the heat to medium again and cook, stirring until thickened.
Add the nutmeg, cheese, salt and pepper.

Pour the sauce over the eggplants and sprinkle with breadcrumbs.

Heat your oven at 180C° / 350°F. When hot, bake for about 45 minutes. The top should be golden.