Potato frittata with Bocon

4 large eggs

100g of bacon chopped 

1 large potato cut in to chips

1tbls of olive oil

Salt and pepper

Method

Dice the bacon in to small pieces and fry in oil until cooked take out and 

Peal cut potatoes in to chips fry potatoes until golden and soft. Mean while In a small bowl beat the eggs with a little water salt and pepper until eggs are runny in the same frypan place the cooked bacon on top of potatoes and then the beaten eggs. As soon as the egg sets shake the frypan and if the frittata moves it means that it's cooked on one side. Place a plate big enough to cover the top of the frypan and turn the frittata over in to the plate then slide in to the frypan once more so the other side can cook. Keep shaking the pan every now and then until other side is also cooked. Very caferly tip in to a plate and enjoy. 

Fay's Green beans with garlic and chilli

Ingredients

500g green beans, trimmed

20g butter

1 tbs of olive oil

2 garlic cloves, crushed

1 red bird's eye chilli, finely chopped

1/2 teaspoon of garlic salt

 Salt and pepper

Method 

Bring a large saucepan of salted water to the boil over high heat. Add beans. Cook for 3 minutes or until just tender. Drain. Refresh under cold water. Drain.

Melt butter with oil in a frying pan over medium heat. Add garlic, chilli and garlic salt and pepper Cook, stirring, for 1 minute or until fragrant. Add beans. Toss to coat. Cook, stirring, for 1 minute or until heated through. Serve.

Spanish style chicken

600g of chicken Brest

1 jar of chunky burrito salsa 

1 can of Red kidney beans

1tbls of smoked paprika

1 Tbls of cayenne pepper

1tbls of Cajun seasoning

1tbls of chilli powder

1tbls of chicken powder stock

1/2 cup of water 

1/4 cup of olive oil

1 large avocado 

I cup of light sour cream

Method

Wash and dry chicken breasts and cut in to thin slices. Mix all the spices together and mix together with the  chicken pieces. Heat oil and brown chicken pieces in hot oil. Add the Burrito salsa salt and pepper and chicken stock let the chicken cook for 15 min and add the beans simer for a few more minutes. Serve with warm soft taco rolls with lettice avocado and cubed cucumber topped with sour cream and cassamole. 

Slow Cooked Chick Peas in tomato and Rosemary sauce

Ingredients 

500g of dried chick peas

1 can of diced tomatoes 

2 Tbls of tomato paste

1 large brown onion diced

1 Tbs of  Rosemary  leaves 

Salt and coarse black pepper

Optimal hot pepprica 

Method

I also make this dish from scratch in my slow cooker! I wash the Dry chick peas well hot water and then in lots of running water then place in slow cooker and add 1 tin of diced tomato diced onion good olive oil salt coarse pepper 1 tbs of tomato past  and a sprinkle of Rosemary leaves. I set it for 8 hours on slow and when I come home it's done! And it's yummy! If You like you also can place in a dip baking dish and bake in a hot oven until sauce thickens and it gets a light golden colour! But I prefer it just cooked in the slow cooker!

 No need to pre soak or add baking powder the slow cooker will do its job! 

This is a very convenient way of cooking Chick peas no fuss no mess but a good healthy tasty meal. Serve with crusty bread pickled octopus and feta cheese!  

My family Easter feed

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Herb Chicken Gordon Bleu

Ingredients
4 chicken breasts skinless and boneless
4 thin slices prosciutto
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Garlic salt and freshly ground black pepper
1 cup  bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons of herb butter, cut in rings
2 eggs
Extra-virgin olive oil

Herb Butter 

Ingredients 

• 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped 
• 1 cup (2 sticks) unsalted butter, room temperature 
• Mix all ingredients well and roll it in a long roll 
• Place in glad wrap and roll and tie edges tightly place in the freezer 
• Until needed. 
• To use cut in small rolls and use as a feeling to any chicken dish 

Directions
Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of ham neatly over the top to cover the breast and sprinkle a quarter of the cheese over the ham and the herb butter. Tuck in the sides of the breast and roll up tight like a jellyroll and wrap chicken In to a roll.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and garlic salt, pepper. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. 

Heat some olive oil in a fry pan and lightly fry crumb chicken parcels until lightly browned take out and place in a lightly coated baking pan with olive oil and carefully transfer the crumb chicken parcels onto it. Bake for 20 to 25 minutes until browned and cooked through.

Lagana Greek Lent Bread

 2 tsp of yeast powder

1/2 cup warm water

1 kg of plain flour

2  tbs of oil or tahini

1/2 tsp of salt

2 tbls of sugar

A little sesame for the top

Dissolve yeast in some warm water and a some flour to make a thick batter, cover it with plastic wrap place it in a warm place until it double its size. Shif flour in a bowl with salt and make a hole in center. Pore sugar oil yeast and 2 cups of warm water. Knead until you obtain a soft dough that should be elestic and supple. Divide into 3 balls or more if you want roll in to a ball and cover and let them double in size. Then press each ball with a rolling pin on a floured surface and shape it into three or more flat pies. 

Place in a tray lined with baking paper sprinkle with sassame seeds and some rock salt and once again let them ruse covered . With two fingers press top of risen Lagana and make deep fingerprints brush with a bit of water and bake in a 200' for 15'-20' best eaten same day but can be frozen enjoy!