Galaktoboureko

Ingredients

phyllo pastry 

milk: 3 cups

Fine Semolina 1 cup 

I teaspoon solvable gelatine (optional)

Raw sugar: 1/2 cup or to taste

vanilla essence: 2 tsp

Unsalted butter: 250g, melted

You may add 1 egg if you wish ( I don't) 

For the syrup

Raw sugar: 2 cup

water: 2 cup

1/4 cup of good quality honey

lemon juice: 1 tablespoons

Stick of cinnamon

 

Directions

Beat with electric mixer 1 cup of cold milk sugar and semolina until all has combined 

Place over a hot  plate and heat the rest of the milk gently until it comes to a simmer stirring continuously. Pour the rest milk into the mixture to heat and thicken stirring constantly so that it doesn't catch on the bottom. Make sure that mixture is not too thick because when it bakes it will thicken further. A good test is dip a spoon in to the custard it should be coated it with one and a half millimetres of custard. Remove from the heat, add the vanilla and stir well. 

Preheat the oven to 180°C. Grease a baking dish and line with half the phyllo pastry brushing each sheet with butter. Pour in the custard .  Cover with the remaining Philo sheets  buttering each sheet. 

To prepare the syrup, dissolve the raw sugar (2 cups) and honey in the water (2cups) and simmer add a stick of cinnamon on over medium heat add the 1Tbs of lemon juice. This will help the syrup to thicken. stir so that the sugar dissolves. Cook until it just starts to have bubbles (do not let it colour too much) then take off the heat to cool. When cooled add vanilla sugar or essence and stir in to the syrup.

Pour the custard into the phyllo base then add a top layer of phyllo making sure each layer is buttered before the next layer is added. 

Score the top of the dessert with a sharp knife. Bake for 40-45 minutes until the top is golden brown. Take out of the oven and while still hot pour the cool syrup over it. Let it cool to room temperature before you put in a refrigerator to set for at least an hour then it's ready to enjoy! 

Merry Christmas and a happy New year to every body

Fay's Baklava with pistachio nuts

INGREDIENTS

½ cup butter, melted

1/2cup corn oil

1 package (16 ounce) phyllo dough, thawed

¾ cup unsalted pistachio nuts, finely chopped
600 mls water 

1/3 cup sugar

1/3 cup honey

2 teaspoons cinnamon

2 teaspoons juice from lemon

2 tbls of dry bread crumbs

PREPARATION

Preheat oven to 350 degrees. Butter a 15-in. x 10-in. x 1-in. baking pan.

In a bowl, combine pistachio nuts and cine on bread cumbs and  2 tbls of sugar Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.

Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.

Using a knife, cut the baklava into 1 ½” 

Bake for 50 minutes or until golden brown. About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for five minutes. When Baklava is finished cooking, drizzle hot syrup over top and let cool.

Lemon, Rosemary & Garlic Roasted Chicken

• Ingredients 
• 
  
• 1 Whole Chicken
• Zest and Juice from 1 Lemon
• 1 tbsp. Rosemary, fresh or dried
• 1 tbsp. Paprika
• 3 Garlic Cloves, whole
• 3 Garlic Cloves, chopped finely
• 1 Whole Onion, peeled
• 2 lbs. Baby Potatoes, cut in half
• 1/2 lbs. Baby Carrots
• 3 tbsp. Olive Oil
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Place the potatoes and the carrots in a bowl. Add 1 tbsp. of Olive Oil and some salt & pepper and mix thoroughly. Add the potatoes and carrots to your roasting pan.
3. Pat your chicken dry with paper towels
4. Mix 2 tbsp. of Olive Oil, the lemon zest & juice, the chopped garlic cloves, rosemary, paprika and some salt & pepper in another bowl
5. Rub this mix all over the chicken.
6. Place the 3 whole garlic cloves and the whole onion inside of the chicken.
7. Place the chicken into the roasting pan, surrounded by the potatoes and carrots
8. Roast the chicken in the oven for 1 hour to 1 hour and 30 minutes. You will know that the chicken is done when its juices run clear.

Chicken or Turkey with Pistachio nuts and Cranberry & Apple stuffing!

Ingredients 

 2 (about 1.5kg each) whole fresh chickens or  Turkey 

 2 teaspoons olive oil

 Sea salt & freshly ground black pepper

 1 bunch fresh continental parsley

Pistachio & cranberry stuffing

 1 1/2 tablespoons olive oil

 2 small brown onions, halved, finely chopped

 75g (1/2 cup) Craisins (dried cranberries), finely chopped

 55g (1/3 cup) unsalted pistachio kernels, finely chopped

 2 garlic cloves, crushed

 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)

 2 eggs, lightly whisked

 1/3 cup finely chopped fresh continental parsley

 Select all ingredients

Method 

Step 1

To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

Step 2

Preheat oven to 190°C. Rinse chicken or turkey cavities under cold running water. Pat dry with paper towel inside and out.

Step 3

Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

Step 4

Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

Step 5

Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest or cook in a slow cooker for 4 hours on high.  Place chickens on serving platters and serve with pistachio stuffing and parsley.

Merry Chistmas every one!

Happy Christmas cooking!

Merry Christmas and a Happy New year 2015 With health love andprosperity!

Melomakarona: Honey & Spice Cookies

Ingredients:

1 1/2 cups of sunflower oil

1 cup of sugar

3/4 cup of fresh orange juice

1/4 cup of brandy

3 cups of all-purpose flour

1 cup of fine-ground semolina

1 teaspoon baking soda

grated peel of 1 orange

1/2 teaspoon of cinnamon

1/2 teaspoon of grated cloves (or ground cloves)

Preparation:

To make the cookies

Preheat the oven to 320F (160C) with a convection oven, or 350F (180C) with a conventional oven.

Dissolve the baking soda in the orange juice.

Put all the dry ingredients (flour, semolina, sugar, spices) in a bowl and mix until blended with a whisk. In the middle, create a well and add the liquid ingredients (oil, brandy or flavoring, orange juice). Knead the dough until it sticks to your hands.

To shape the cookies (see photos), take a fistful of dough and make it into a log. Press the dough gently with your fingers on one side to flatten slightly. The shape of the cookies can be rounded, oval, or a small log shape.

Place the cookies well spaced in a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake until browned (about 15-20 minutes}. Remove from the oven and allow to cool on baking racks.

For the Syrup and Topping:

2 cups of water

2 cups of sugar

2 cups of honey

1 stick of cinnamon

3-4 whole cloves

2 cups of finely chopped walnuts

The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.

Put the water, honey, sugar, cinnamon stick, and cloves in a wide pot (like a deep frying pan) and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low. (As soon as it starts to boil, a foam rises to the top - scoop this off and throw it out.) Remove the cinnamon stick and cloves.

Put in cookies (as many as will fit on the bottom) into the hot syrup and use a spatula to hold them down for about 45 seconds to a minute, depending on how syrupy you want them to be. Once the cookies have been soaked, remove them with a slotted spoon, letting some of the syrup drip, place on a large serving plate in layers, sprinkling each layer liberally with the finely chopped walnuts before adding another layer on top.

Melomakarona are not refrigerated. Cover them well with plastic wrap or store in tins so they don't dry out, and they'll last for several days - if they aren't eaten by then.

Copenhagen

 

Ingredients for the base:

Flour: 340 g.

Butter: 220 g. and a little extra for the pan

Cornflour: 6 tablespoons

Baking powder: 1/2 teaspoon

Sugar: 165 g.

Vanilla: 1 package (capsule)

Ingredients for the filling:

Eggs: 7 large

Sugar: 1 cup

Raw with paring and moderate grated almonds: 1 cup

Toast: 1 1/3 cup

Baking powder: 1 teaspoon

Cinnamon: 1 teaspoon

Clove: 1/2 teaspoon

Ginger powder: 1/2 teaspoon (optional)

Ingredients for the topping:

Crust: 6 sheets

Melted butter: 80 g.

Ingredients For the syrup:

Sugar: 3 cups

Water: 3 cups

Glucose: 1/2 cup

Lemon juice: 1 tablespoon

Instructions:

1. Preheat oven to 200 degrees. Butter a baking dish 30CH40 m..

2. Mix in a bowl the base materials, adding butter cut pieces. Rub the dough with your hands to become like psichoulakia. Spread evenly on the pan, the press and gently cook for 10 minutes. To remove and allow to cool off until you prepare the filling. Lowers the temperature of the oven at 165 degrees.

3. Beat eggs with sugar filling, frothy well. Mix all the other ingredients of the filling and add the eggs, stirring gently. Pour the filling into the pan and spread evenly.

4. Spread the filling over a sheet and grease it. Continue thus until all leaves. Butter and the last card and with a sharp knife, carve the leaves into strips and cut off what is left over of the pan.

5. Bake the cake at 165 degrees for 50-55 minutes, to brown the surface. Meanwhile, prepare the syrup, boil all the ingredients together for 5 minutes. Remove from heat and allow to cool off until cooked sweet.

6. Remove the cake from the oven and syrup with warm syrup. Leave to cool uncovered not to soften the sheet.

Baklavas

Ingredients:

1 packet Philo pastry

500g. butter

500g. pistachios or almonds 

1 cup. sugar white

1/4 tsp ground cinnamon

1/4 tsp ground cloves. 

For the syrup

1 cup. water

2 cup sugar

teaspoon ground cloves

2k.gl cinnamon or 2 sticks cinnamon

Instructions:

1. Mix the nuts with 1 cup. sugar, 1/4 tsp ground cinnamon and 1/4 tsp ground cloves.

2.melte butter.

3.Cut leaves in half, so each sheet to fit the pan.

4.Brush well the pan and sides with butter.

5.Lay sheets one at a time in the pan.

6.We brush each Philo with melted  butter in each sheet as it is put into the pan.

7.Every 6-8 leaves spread a layer of the mixture of nuts.

8.continue until all our materials are done

9.Pore the remaining butter over the baklava.

10.With a sharp knife cut the baklava diagonally to get out the pieces shaped diamond. And put a clove in every piece of the baklava  

Preheat oven to 180.

11.Bake baklava for 40-45 minutes or until golden.

12.remove from heat and let cool. 

For the syrup

1. In a saucepan put the ingredients for the syrup and simmer for 10-20 minutes

2. Pour the hot syrup in cold baklava and let cool.

The secret to good fluffy baklava is spreading each sheet with butter enough to not stick the sheets together.

Cup cake Frosting

Ingredients 

Makes: 15 Cupcakes

1/2 Cup Butter

2 Tblsp Milk

1 Tsp Vanilla

2 Cups Icing Sugar

Method

Beat all Ingredients with mixer until well combined.

Add extra milk by the drop if too thick.

Other ideas

Add 2-3 Tblsp of Cocoa to make it Chocolate Buttercream

Pork with Leeks in egg and lemon sauce

Ingredients 

pork: 1 ½ pound back, cut into portions

celery: 1 kg

leeks: 500 g.

onions 500 g.

Olive oil: 2/3 cup of tea

cube herbs: 1

onion: 1 chopped

Salt: little

pepper: freshly

For egg and lemon

lemons: 2

Eggs: 2

corn flour: 2 tablespoons

Performance

Clean the celery, blanched 2-3 plenty of water and drain. Clean the leeks and the onions and cut into rings.

Heat half the oil in a deep skillet and lightly brown the meat on all sides. Remove from the pan with a slotted spoon.

Add to pot the remaining oil and then add the celery, leeks and scallions and continue sautéing until the greens wilt. Add back the meat, the cube herbs, salt and pepper and simmer food 1 hours 15.

When eating boiled get enough of the broth, put in a saucepan, add the cornstarch dissolved in a little cold water and stir until thickened. Beat the eggs with the lemon juice and add to knit cream. Pour the food with egg and lemon sauce, shake the pot to go everywhere and serve.

Advice

Crispy Crab Nuggets (Recipe by Heather Getson )

Ingredients:
1 pound fresh crab meat
3 slices of white bread, crust removed 
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon parsley
1 tablespoon Old Bay Seasoning

Directions:
Put bread crumbs in food processor until they are chopped fine in texture. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps, however, so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil, until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce. Enjoy!

Profiteroles

Ingredients

 250ml (1 cup) water

 80g butter, at room temperature, chopped

 150g (1 cup) plain flour, sifted

 3 eggs, at room temperature, lightly whisked

Creme patissiere

 435ml (1 3/4 cups) milk

 1 vanilla bean, split lengthways, seeds separated

 3 egg yolks

 70g (1/3 cup) caster sugar

 50g (1/3 cup) plain flour, sifted

 

Method 

Step 1

Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

Step 2

Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.

Step 3

Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

Step 4

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.

Step 5

Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

Step 6

Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.

Step 7

For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.

Step 8

Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.

Step 9

Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere and drizzle chocolate or caramel icing on top! Enjoy! 

Souzoukakia lightly lemon scented meat balls

* 1/2 kilo minced

* 1 egg

* 1 cup of breadcrumbs

* 1 tablespoon of oregano

* 5-6 coriander dry grain powder

*i onion grated

*2 cloves of garlic minced

* Olive oil

* Juice of 1 lemon

* Salt pepper

* 1 cup water

Method

For the meat balls 

Mix all ingredients and half of the lemon juice shape in to small oblong or round balls. Knead well and conjure the souzoukakia  Place in. A baking tray and drizzle some olive oil and lemon juice over them cook in a hot oven until well browned

Make the lemon sauce

stirring all the ingredients and half of the lemon juice. the familiar shape in a shallow dish (commonly a shallow pan) place in a lightly boiling water 8 tablespoons olive oil and the remaining lemon juice salt and pepper. Cook until sauce has reduced and immediately and slowly add the souzoukakia. Cook in sauce for half an hour on low heat until they are ready and  the lemon sauce has thickened. Served with mashed potatoes, rice and fried potatoes. Enjoy! 

Greek Cabbage rolls

Ingredients:

1 large cabbage

300 gr. minced meat (anything you like, pork or beef

4 small pieces of pork or lamb meat on the bone

1can of dice tomatoes

2tbs of tomato paste

1 Tbs of sweet paprika 

1 onion grated

½ cup rice

2 eggs

1 ½ teaspoons corn flour

Juice of one lemon (it depends how big it is and how sour you like your food)

Two tablespoonfuls olive oil

Two knobs of butter or margarine

Salt and freshly ground pepper

Directions:

Remove the outer wilted leaves of the cabbage. Then start separating the leaves carefully. For this quantity of meat you will need about 20 – 25 leaves, and you will make about the same number of cabbage rolls. It depends on the size of the leaves – if they are large you can cut them in half – and how much of the filling you use for each roll.

Cut off the hard stems of the leaves, wash them and place them on the bottom of your pot. Then place the pork or Lamb pieces over them! This will give a nice stock to the dish. And it will prevent the cabbage rolls from sticking to the pot. Place water in a pot and when it boils place the cabbage leaves about two or three at a time. Leave them in the boiling water for about 1 minute. You want them to be soft enough so that they won’t break when you roll up. Remove them from the water and put them on a plate. Do the same with all the leaves.

Place the minced meat, rice, grated onion, tin tomato, paprika salt and pepper and mix everything well.

Keep the pot with the cabbage stems and meat pieces on the bottom next to you, so that you can place the cabbage rolls in it. Take a cabbage leaf, If it is big you can cut it in half. Remove all tough parts. Lay it on your work surface, and if you want you can trim it so that you have a ‘square’ more or less. Place a teaspoon or a bit more of the filling on the leaf leaving about half an inch of the leaf on the top. Fold the top over the filling. Fold the sides inwards so that you cover the filling as much as possible. Then roll it, and place it in the pot with the open side downwards. Do the same with all the leaves until you use up the filling. Place the little rolls tightly the one next to the other, so that they don’t ‘dance around the pot!

Add the oil and the butter or margarine,the tomato paste and  some salt and pepper and enough water to just cover the rolls. When the water starts boiling, place a plate over them, to keep the rolls down. Reduce the heat to about 2 (out of 6) and let them simmer gently for 1/2 hour. At the end you should have about one to one and a half cups of liquid left.

If you like you do not have to add the egg and lemon sauce if you don't like the the lemons in it! you can enjoy it with out as well. 

For the egg and lemon sauce 

In the meantime dissolve the corn flour in the milk. Squeeze the lemon. Beat the two whole eggs and add the lemon juice, beating gently. Then pour the milk in the egg mixture, beating continuously. Now take spoonfuls of the hot liquid from the pot and add them to the egg mixture, while beating gently. When you have added almost all the liquid, pour everything back into the pot. Shake the pot so that the sauce goes everywhere and turn the heat up a little (to about 4) and let it boil gently for 1 – 2 minutes until the sauce thickens a bit. Taste the sauce and if you wish you can add some more lemon juice or perhaps some salt and pepper.

Pork roast in a slow cooker

1 large piece of pork

2tbs of olive oil

2tbs of dried oregano or (Thribi a greek mountain herb)

Garlic salt

1 cup of hot water

1/4 cup of flour 

 1 small fresh lemon

Salt and black coarse pepper

Method

Unwrap and wash pork meat and dry very well with a paper towel in a large tray add the flour and all the spices and mix very well then rub all the spices with the flour and let it sit in the fridge for a few hours or over night if posable. In a fry pan add the olive oil and let it heat then place pork meat first on the botom side and shear the meat well until it has browned then turn over and seal the top making sure that some of the cracking has firmed on the top. 

Place sheared pork in a slow cooker and add the small glass of hot water and the juice of the lemon making sure to put on the side of the meat and not on top. Taste the gravy and add more salt and pepper and spices to your liking! Try not to have to much liquid in the slow cooker have just enough to stop it from drying out! 

Cover and set slow cooker on low for 6-8 hours. If sauce has not thickened then add 1-2 tablespoon of instant gravy mix! Serve with mash potato and steam veggies of fried chips. Enjoy

Fay's potato salad

5-6 potatoes

2 Lebanese cucumbers sliced

4 sticks of fresh celery chopped 

3 spring onions chopped 

1/4 cup olive oil

1 large lemon

Salt and black coarse pepper

1tbs dried oregano 

Method 

Wash and cut potatoes.

Place potatoes in a pot in salted water and Boil until just done

Drain water and add all other ingredients mix well add salt pepper and the juice of the lemon taste and add more seasoning if needed. 

Orange syrup pie

Ingredients 

corn oil: 1 cup 

Sugar: 1 cup 

baking powder: 1 sachet

vanilla: 2

yoghurt: 1tab of low-fat 250g 

Eggs: 3

orange: zest of 1

Crust: 1packet of   Philo pastry 

For the syrup

Water: 3 cups

Orange: 1, peels and a few drops of juice

Sugar: 2 glasses of water

Method 

In a bowl add all the ingredients except the pastry and mix well until all ingredients are incorporated 

Shred the Philo  into small pieces with your hands,  (after you have thawed and kept at room temperature), and incorporate into the mixture, stirring well. Spread a 35ari pan well with oil and pour the mixture through you prepared.

Bake at 180 ° C until golden brown on top (about 35). Prepare the syrup by boiling together all ingredients and stir until thickened. Allow the cake to cool and then pour the syrup. Allow the cake for 5 minutes so that the syrup to go everywhere and then cut it. Optionally, you can serve it with a ball of ice cream.

Lamb kapamas (Lamb in red wine sauce)

1kg lamb into portions

1/2 cup olive oil

A little flour

1 brown onion diced

2 cloves of garlic diced 

½ cup white wine

2-3 ripe tomatoes or 1tin of diced tomato 

1 tbs of tomato paste

2 tbs of chicken stock powder 

Salt and pepper

Cinnamon wood

4-5 balls of Allspice

Mash the tomatoes  onion and garlic in a food processor.

Wash the pieces of lamb and pat dry.

The salt and pepper and the flour well. 

 In a deep pan, add the olive oil to burn 

and saute the pieces of meat,

until browned on all sides.

 We withdraw meat from the pan and pour into  a hot pot. 

In the same  oil pan, add the wine and after 2 minutes and add minced tomatoes,onion and garlic let it sauté a bit then

Mix salt, pepper, cinnamon and cloves

and allow the sauce to boil for 3-4 minutes.

 Then pour into the hot pot with the meat, 

add a cup of hot water,

lower the heat and let the meat simmer on low for 4-6 hours

until tender and sauce thickens.

 This food was eaten traditionally with pasta, or fried Chips Enjoy! 

Beef youvetsi me kritharaki (Recipe by Sylvia Lambrinidis)

1 kilo stew beef - whole steaks
1 jar raguletto garlic red wine tomato sauce
250 grm krithapaki (manestra)...
1 small oinion sliced thinly
8 balls Allspice 

Bay leaves
1 table spoons cinnamon
4 table spoons olive oil
2 table spoons margarine
Salt pepper
6 cups hot water

Use a pot you can fry and bake in the oven
Heat oven at 180 degrees whilst you prepare pot on the stove
Add olive oil to pot
Add sliced onions and braise
Add meat
Once browned
Add tomato sauce
Stir until heated add water
Once it starts to boil add all the seasoning
Let it cook for 10 mins then add krithapaki (manestra)
Transfer to oven - make sure you bake with a lid to keep moisture in.
Bake for 45 mins let it sit for 10 mins - serve hot

 

Easy bread cheese rolls

INGREDIENTS:

1 kg of plain flour 

500 ml warm milk (two and a half cups milk)

1 cup of olive oil

3 tablespoon of sugar

2 tsp spoon of salt

1 pkt fresh yeast , 40 gr 

350 gr cheese of your choice  

2 egg yolks

1 egg

PREPARATION:

Place in a In a deep bowl all ingredients together and mix well to make the dough.

Put aside until doubles in size.

In another bowl place the grated cheese and the 2 egg yolks and mix very well.  

Then take small amount of the dough and make  small balls (3×3) and each one of them roll in a oval shape with a thickness of 3 mm 

With a knife cut a lengthwise from one side, and parallel from the other side put the cheese filling , which previously you have mixed with 2 yolks and roll it.

Place the Cheese Rolls in a tray covered with baking paper, let them sit until doubles in size again then cover the rolls with beaten egg and sprinkle with sesame

Bake in a preheated oven at 200 C (392 F) until they get nice brown color.

Pork slow cooker roast

You Ingredients

1tbs of mustered 

olive oil

2 cloves garlic, peeled and sliced

1.5 kg higher-welfare loin of pork, boned, skinned, rolled and tied

sea salt 

freshly ground black pepper

1 small bunch fresh thyme, leaves picked 

1 small bunch of dried oregano

2 knobs butter

2 tbs of garlic salt 

1 tsp of paprika  

1 large lemon 

275 ml organic chicken stock

2 tbs of corn floor 

Method

This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!

In a frypan add the olive oil and butter let it get hot. Season pork well with all the spices and brown all sides. 

Place browned pork in the a slow cooker add the juice of a lemon and some chicken stock. Make sure to add Just enough stock To reach less then half way do not cover all meat with stock. Taste stock and adjust seasoning if needed cover and cook on high for 6 hours. Turn off  take meat out of cooker to rest. let it stand for 15 minutes before slicing.

While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the diluted corn floor and mix well until thickened. Slice the pork as thinly as you want and serve with the delicious sauce. Serve with steamed veggies or fried Chips or mashed potato and veggies

Fay's Vasilopita Greek New Year's Cake

Ingredients

250g butter

2 cups (440g) white sugar

3 cups (375g) plain flour

6 eggs

2 teaspoons baking powder

1 cup (250ml) warm milk

1/2 teaspoon baking soda

1 tablespoon fresh lemon juice

1/4 cup blanched slivered almonds

2 tablespoons white sugar

Directions

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

Preheat oven to 180 degrees C. Generously grease a 25cm round cake tin.

In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until combined-it may be a little dry and crumbly. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake tin.

Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small slit in the cake with a knife and place a coin in it. Try to cover the slit up.Cool cake on a rack for 10 minutes before inverting onto a plate.