Coconut delights

Ingredients 

500 g. grated coconut

1 can condensed milk

coconut for sprinkling

preserved cherries halved (shelf with fruit Glasse)

Method

Just as with snowballs knead the two ingredients together and then we create cookies by making a small well in the middle with our finger to hold the icing.

Place some of the mixture in a piping bag with the largest Nosel just give it the correct shape you desire and place on sheet with greaseproof paper.

Put the icing if we want we roll in coconut we have apart or sprinkle over a little.

Do not leave space between them because they do not inflate at all, they are not supise to swell. They took me 24 pieces medium 

 Bake in oven at 150 degrees for 15 minutes until golden brown. 

Souzoukakia stuffed with feta and Kassery Cheese

Ingredients 

500 g. minced beef meat

Two gloves of crushed garlic

2 tbs olive oil

1 tsp cumin

2 slices stale bread

1 cup. Mavrodafni or any good red wine

salt

freshly ground pepper

1 cup of feta cheese crumbled 

1 cup of thickly grated Kassery or any yellow cheese of your choice

1/2 bunch of fresh parsley 

For serving

yoghurt

parsley

For the sauce

1 kg grated tomatoes

2 tbs olive oil

1 tbsp paste

1 pinch of sugar

2-3 grains of allspice

1/4 tsp of Cinnamon or half a stick 

1 tsp of cumin powder

1 tsp of sweet paprika powder 

salt

Freshly grated black pepper

For the almond pilaf

2 tbs butter

3 tbsp of crushed almonds with out the skin 

2 cup of Jasmine  rice

4 cups. hot water or broth

salt

pepper

Soak the bread in the wine. The squeeze and place in bowl. Add all the ingredients of minced meat and knead together until fluffy minced.

Mix together the cheeses and chopped parsley add some black pepper and mix well until it's all combined in to a firm mixture. 

Simultaneously boil together all the ingredients of the sauce for 15 minutes until the sauce thickens. Dip hands in wine and mold into small meatballs and flatten it down and with a small spoon add a small amount of the cheese mixture in the middle of the meatball and shape in to oblong meatballs and placer hem in a well greased oven tray and sprinkle some olive oil over them and bake for 20min minutes to brown. When meatballs have browned take out of the oven and pore the red sauce on top of meatballs and cover with airfoil and place in moderate oven for a further 20min 

For the Almond rice

Brown the butter with almonds in the pan. Preheat the oven to 200ºC in the air, on the middle rack and heat the pan. Pour in the hot pan butter and almonds, add the warm water or broth and rice and cook for 25 minutes, stirring 1-2 times.

Katie's Nutella Crepes

INGREDIENTS

* 6 tablespoons  unsalted butter

* 2 large  eggs

* 1 large egg yolk

* 1/2 cup water

* 1 cup  milk

* 1/2 teaspoon salt

* 1 cup  all-purpose flour

* 1/2 cup Nutella


DIRECTIONS

1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat. 

2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps. 

3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan or Crepe maker. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it. 

4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.




Meringue Roulade with Fresh Fruit, Roasted Almonds and Whipped cream ( Recipe by John Mastoros)

Ingredients:

4 Egg Whites

150g Sugar

1 tsp Cornflour

1 tsp white wine Vinegar

1 tsp vanilla paste or extract

75g ground Almonds

40g flaked Almonds

For the filling:

200ml Whipping Cream

Fresh Fruit (or canned if you prefer that, just make sure to pat dry first, otherwise your Roulade will become soggy)

I used what I had at home today, which was...Fresh Plums, Fresh Pear, Kiwi and Passionfruit to decorate (was feeling lazy and didn't want to go shopping)

To decorate:

Icing sugar, to dust

Fresh berries (optional)

or like me, Passionfruit.

Method:

1. Preheat the oven to 170°C. Line a baking tray with a sheet of baking paper.

2. Using an electric whisk beat the egg whites in a clean, dry bowl until they form stiff peaks. Gradually add the sugar and whisk well in between each addition. Then gently fold the cornflour into the mixture and add the white wine vinegar. Fold in the ground almonds by hand and then spread the meringue onto the lined tray and sprinkle with flaked almonds.

3. Bake in the preheated oven for 20 minutes. The meringue should be a pale, golden colour and springy to the touch. Once cooked, remove from the oven and leave to cool.

4. Whilst cooling, whisk the cream until soft peaks form. Then, to remove the meringue, place the baking tray meringue side-down onto a clean tea towel, take the tray away and very carefully peel away the baking paper.

5. Spread the whipped cream over the meringue, then spread the fruit on top. Using the tea towel again, carefully roll the meringue towards you slowly until it is fully rolled.

6. Place the meringue on a serving dish and dust generously with icing sugar. Decorate with berries or passionfruit and serve.l

Salt and Pepper Squid

Ingredient

          75g (1/2 cup) plain flour

1 1/2 teaspoons freshly ground black pepper

          1 teaspoon salt

3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings

         80ml (1/3 cup) vegetable oil

1 x 100g pkt baby Asian greens

         1 tbs   Olive oil

          Half juice of lemon 

Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
        Shake the bag until the squid is fully coated in the flour mixture and set aside.


Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.


Divide the baby Asian greens among serving plates. Top with the salt & pepper a drizzle of a good olive oil  some fresh lemon and salt mix well and place the squid on top. 


Crab sticks sea food salad

Ingrideants

500g of Crab sticks sliced

8 celery sticks slices 

1 bunch of spring onions chopped 

1 200g jar of perry perry mayonnaise 

1 200g jar of plain mayonnaise 

Method 

Mix together all the ingrideants and the two mayonnaise mix well and place in a refrigerator at least an hour before serving. It's great for sandwich fill or just as an side salad! 

Dutch cheese-union bread By Ourania Mougiakos

Make a bread dough with 500 gr of flower, 60 gr real butter, 1 tsp honey, 12 gr dried yeast, 265 ml water. Let the dough sit for at least 30 min and cover the bowl with cling wrap. Cut dough in 2 and roll 2  loaf. Then cover with loads of union and even more cheddar :-). 180 degrees in the oven. Enjoy!