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