Meat pie from Greece (kreatopita)

Ingredients 

1kg of beef mince. 

2-3 onions diced 

3 tbsp of cooking cream 

1 tbs of tomato paste

parsley

Some sesame for the top

1 egg for the egg wash 

1/2 pound of kefalotiri or feta cheese (in small pieces)

1/2 kg puff pastry

Salt and pepper (tasting as cheese may be salty enough) 

Method 

1. Sauté mince well in a little olive oil. Add the diced onions in,and sauté until soft add the tomatoe paste and let it also saute add salt and pepper and cover with a little water. Allow to boil until all liquid has evaporated. 
2. Remove from the pan and dissolve with a fork.
3. Pour in the cream,cheese and parsley and stir. Place in a deep plate cover and let it sit in the fridge until it cools. 
4. You can make individual pies or one large pie to feed a family 
5. Line The bottom of a large deep baking tray with some oil or butter and place one piece of the puff pastry making sure all of the inner tray is covered with the pastry
6. Spread the mixture in side the pastry covered tray place another pied on top sealing all the edges pinching with your fingers to creat a pattern or make pie strips as follows:
• Spread on the leading edge of a strip of pastry this mixture along. We turn a little puff, thus closing our pie lane. In essence we have created a stick pastry stuffed.
• We continue so until the puff pastry and finished the mixture.
7. Place the strips in a pan, the little carved with a knife where it will cut to make individual portions, the ointment with a little milk and egg sprinkle some sesame on the top of pie and bake at 180 ° enjoy! 

Tender Stuffed Chicken Breast Filled With Mushrooms & Spinach

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Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach - Yields 2 servings

Ingredients:

2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1⁄4 cup white wine
1⁄4 teaspoon dried thyme
1⁄4 teaspoon rosemary
salt and pepper

2 3/4 pounds of chicken breasts, butterflied

1 egg, lightly beaten

1 tablespoon butter

1⁄4 cup flour

Procedure:
Preheat oven to 350 degrees F.Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine & cook until wine is evaporated. Season with thyme, rosemary, salt, and pepper and allow to cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Add egg to stuffing and place half the stuffing in each breast. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place. Dredge each of the chicken breast with the flour. Heat butter and the last tablespoon of oil in a pan. Brown chicken on all sides 5-10 minutes. Place into a hot oven for 15 minutes. Remove string before serving.

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Oven Stuffed vegetables with meat and rice filling (Yemista)

Yemista 

Ingredients 

A tray full of large ripe tomatoes zucchinis peppers potatoes and egg plant cored and keep tops and chop up the inside of the tomatoes,the egg plant and zucchinis and potatoes

Remove and chop with the onions and garlic and put it in with the rest of ingredients below 

3-4 onions diced

3 cloves garlic

Half handful fresh parsley chopped

Half cup olive oil

500grams each of beef and pork mince

11/2 cups of short grain rice 

Salt and pepper to taste 

2 tablespoon tomatoe paste mixed into 1 cup of water

1 can of diced tomatoes 

Method

I sauté the onion and garlic then fry the mince until just changed colour turn off the heat and mix in all other ingredients and stuff the tomatoes and the rest of the. Vegetables but before you place the tops on each tomato add a drizzle of olive oil onto each one and put the leftover stuffing around the stuffed vegetables then cover tray with foil bake in oven for approx 1-1and a 1/2 hours until rice is cooked then uncover vegetables and bake till golden and enjoy

Stifato Beef stew with caramelised onions

Ingredients 

1kg of Beef,  ( can use lamb or octopus )

1kg of onions for the stew

1 can of crushed tomatoes 

2 cloves of garlic

2 tbs of tomato paste

1/2 cup of wine vinegar

1/2 cup of red dry wine

1/4 cup of Brandy

2 Tbs of powder chicken stock

1 cup or so water

1cup of olive oil

1/2 tsp of Allspice 

1/2 tsp of cinnamon

2 bay leaves

Salt and freshly grounded black pepper  

Method 

Cut the meat into portions. Heat the oil in a saucepan and add meat in small amounts to brown and to prevent the temperature drops of oil and instead of browns it will boil. Each piece browned, remove to a platter and continue with the next. After we finish with all the meat, keep it covered in platter. Slice or cross cut whole onions and garlic and put them in the same oil browned meat. On medium heat let them wither without browned, about 15 until caramelised. Then add the tomato paste and let get it fry with the onions and garlic to let all the flavour out then add the brandy, wine and vinegar and the can tomatoes. 

HOW TO MAKE CHOCOLATE FERRERO BALLS WITH NUTELLA CREAM Vesna

INGREDIENTS:

250 gr. hazelnuts

250 gr. cream Nutella

250 gr. wafers of hazelnuts

200 gr.Heavy Cream

200 gr. chocolate for cookingINGREDIENTS:

250 gr. hazelnuts

250 gr. cream Nutella

250 gr. wafers of hazelnuts

200 gr.Heavy Cream

200 gr. chocolate for cooking

PREPARATION:

The hazelnuts are first baked in a small pan for 5-10 minutes at 150-200 degrees. After they are done, cut the hazelnuts into small pieces and put them in a deep bowl. The wafers are also cut into small pieces and are mixed with the hazelnuts. The sweet cream is mixed until it get foamy, and after that, you mix it together with the rest of the ingredients. Then you add Nutella cream into the bowl with the rest of the ingredients, and mix them all together. The mixture is shaped into small round Ferrero balls. In another bowl , the chocolate is melts with 2-3 spoons of milk and 3 spoons of sunflower oil , and when  its done , you dip the Ferrero balls into it. After you do all these steps, you put the Ferrero balls into the refrigerator, for the chocolate to cool off and get nice and tasty.

Meeting Chef Wan what a lovely guy!

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Very exited to meet Chef Wan world renowned chef and T.V presenter also approving of my Greek easter cookies!

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Butter frosting (recipe by favoritesrecipes)

Ingredients:

2 sticks unsalted butter (1 cup)

3 cups confectioners sugar 

2 tsp vanilla extract

2 or 3 tbsp milk

Methods:

Place the sticks of butter in a large microwave safe bowl and heat for 20 to 30 seconds to soften them. Using an electric mixer, beat the butter with 1 cup of the powdered sugar. When the butter and sugar is thoroughly creamed, add the remaining sugar, plus the milk and vanilla extract. 

Beat for at least one minute on high speed. If the mixture becomes too thick to beat, add one more tbsp milk.

When the butter cream frosting is ready, you can either ice the cake with it immediately, or refrigerate it for later use. If you decide to refrigerate the butter cream frosting, cover the bowl well to prevent it from drying out and to keep the frosting from picking up odors from your fridge. 

When you are ready to use it, just put it in the microwave for 20 seconds and then beat it for a minute with the electric mixer once more.