Dimitris Koutsibogeorgos can be quite creative professional photographer from Athens, Greece, specialized in wedding photography. His photographs currently have been published inside well-known Greek and in addition global publications. Lightning techniques, a number of cinematic tips and in addition tips, together with creative photography create his function thus distinctive and in addition great. Though he takes photographs on some traditional weddings, his photographs are generally different as well as original as a result of the particular mixture of spontaneity and even contemporary aesthetics. Dimitris Koutsibogeorgos has created dkPhotolife studio in order to meet his own require for “everlasting existence to photographs” and also inspirational photo services. Although he and even his studio typically is located inside Athens, this particular successful photographer offers his service almost all about Greece not to mention even abroad.

The particular studio dkPhotolife has their professional services for other occasions, like baptism. Even though it could seem that Dimitris Koutsibogeogos like his key subjects in order to be folks as well as joyful occasions, he typically is also specialized in architectural photography. Plus to not forget, just how may you from Greece neglect the actual beautiful Greek nature? It is actually impossible, so amongst his beautiful wedding and hotel-architectural photographs, countless stunning landscapes from Greece and also all all over the world can be found.

INGREDIENTS

• 1/2 kilo strained yoghurt
• 1 cucumber
• 4 garlic cloves (more makes it with stronger taste)
• salt
• oil
• vinegar

METHOD

Grate the garlic and mix it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all its water is removed. Put the yoghurt into a bowl and add the cucumber into it. Then mix the yoghurt with the mixture of grated garlic. Whiz the content until all the ingredients are well mixed. Add some oil. Yoghurt dip can be served in a normal temparature but it is rather prefered cold.

INGREDIENTS

• 500 gr thick macaroni
• 1 kg minced meat
• 3 eggs
• 180 gr grated kefalo or Parmesan cheese
• 100 gr oil
• 1 medium sized onion
• 500 gr ripe tomatoes
• 1 portion béchamel sauce
• salt
• pepper

METHODPartially cook the macaroni in salted water and drain well. Put in a baking dish and pour half of the butter over the macaroni. Beat the egg whites and mix in the macaroni. Keep the yolks.They will be used to make the bechamel sauce. Sprinkle with half of the cheese. With the remaining butter brown the minced meat and the onion. Add the strained tomatoes or the tomato paste, salt, pepper and simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the bechamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven (200 C) until bechamel gets brown (40 – 45 minutes).