Spaghetti Meat Sauce ( Makaronia me Kima)

Ingredients:

1 lb. ground beef

1 medium onion, diced

2 tbsp. olive oil (optional)

2 cloves garlic, minced

1/4 cup red wine

1/4 cup chopped fresh parsley

1/2 tsp. ground cinnamon

1 tsp. dried oregano

Salt and freshly ground black pepper to taste

1 15 oz. can tin tomato 

1/4 cup water

2 tbsp. tomato paste 

1/2 tbsp. butter

1kg  pasta

2tbs powder chicken stock

Grated Mizithra or Kefalotyri cheese

Method 

In a 4-quart saucepan, brown the ground beef over medium-high heat until all pink color disappears. If the ground beef is very lean, add two tbsp. olive oil before adding onion and garlic.

Add the onions and saute until translucent. Add garlic and saute until fragrant, about a minute. Add the wine and allow it to simmer a minute or two before adding the next ingredients.

Add parsley, cinnamon, oregano, chicken stock salt, pepper, tin tomato and paste and water. Bring the heat down to low and simmer uncovered for at least 20 minutes, stirring occasionally. This is also a good time to boil the water for your pasta.

Prepare the pasta according to package directions. Serve pasta with meat sauce topping and generous grated cheese.Enjoy!

Fay's Steak with mushroom sauce

Ingredients 

1 1/2 tablespoons olive oil

3 (150g each) beef minute steaks

1 medium red onion, finely chopped

2 cloves of garlic chopped 

150g button mushrooms, thinly sliced

1/2 teaspoon on garlic salt

Black pepper

1 tbls of fresh parsley 

2tbls of chicken powder stock

1 cup pure cream

Salad leaves, or steamed veggies 

Method

Step 1

Heat 2 teaspoons oil in a frying pan over medium-high heat. Season steaks with salt and pepper. Add steaks to pan. Cook for 30 seconds each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

Step 2

Heat remaining oil over medium heat. Add onion garlic  and mushroom. Cook, stirring occasionally, for 5 minutes or until onion has softened and mushroom browned.

Step 3

  Add chicken stock garlic salt and black  pepper. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until liquid has evaporated. Add  cream. Bring to the boil. Reduce heat to medium. Simmer for 3 to 5 minutes or until reduced by half. Place steaks on plates. Spoon over mushroom sauce. Serve with salad leaves or steam veggies. Enjoy!

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Mini home made pavlovers

Ingredients 

• 8 large egg whites 
• 1 pinch of salt 
• 500 grams caster sugar 
• 4 teaspoons cornflour 
• 1 teaspoon vanilla extract 
• 2 teaspoons white wine vinegar 
• 750 ml whipping cream (whipped) 
• 750 grams blackberries 
• 750 grams raspberries 
• 1 sprinkling of icing sugar (for dusting)

Method

You will need 3 baking sheets, lined with parchment paper Preheat the oven to 180ºC/gas mark 4/350ºF.Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheetsSpoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.Put into the oven, turn it down to 150ºC/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racksWhen you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few blackberries and a few raspberries or any fruit of your choice so that they look well filled but not crammed. Enjoy! 

Spetsofai Sausages with peppers wine and Feta cheese

Ingredients 

• 2 pounds of spicy country sausage 
• 2large red onions
• 2 red bell peppers
• 2 Green peppers
• 2 yellow peppers
• 1 large ripe tomato, finely chopped with juice 
• Or 1 tin of diced tomatoes
• 1 clove of garlic, sliced
• 1/2 cup white or red wine
• 3 tablespoons of olive oil
• 1 cup of diced feta cheese
• 1/4 cup fresh parsley

Method 

Cut sausage into slices. Peel onions and cut into chunks. Trim peppers and remove seeds. Cut into chunks. 

In a heavy-bottomed frying pan or skillet,brown sausages and sauté the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon. Add  peppers, chopped tomato and juice, parsley and garlic, and stir until all ingredients are well mixed. Stir in wine and cover. Cook for 20-25 minutes, stirring occasionally. When done sprinkle the dice feta and some chopped fresh parsley 

Spoon onto serving plates and serve warm with steamed rice.

Pepper Jacks Cheese sticks by Heather Getson

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Breakfast pasta by Heather Getson

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