Creamy Garlic Prawns

Ingredients

750 gms prawn raw

1 garlic clove large

1 cup chicken stock (liquid)

2 tbs white wine

115 gms butter

1 tbs plain flour

1/2 cups cream

1/2 tsp mustard powder

1 tbs parsley fresh chopped

Method

 1 Heat butter and crushed garlic in a saucepan.

2 Add the flour and stir until combined. Remove from heat.

3 Gradually add chicken stock, cream and wine and stir until combined.

4 Return pan to the heat and stir until the sauce thickens and boils.

5 Add mustard and season with salt and pepper.

6 Bring the sauce to the boil and add the prawns.

7 Cook for 5 minutes or until the prawns are cooked.

8 Add the parsley and stir until combined.Serve on a bed of jasmine Rice

Cheese and pepperoni Bernini

1 Classic Pizza Crust 

2 eggs

1 tablespoon parmesan cheese

1 teaspoon oregano

1 teaspoon parsley

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons vegetable oil

1/2 pound pepperoni

1/2 pound (2 cups) mozzarella cheese

Directions:

Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. Separate your egg yolks from the egg whites. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil. Spread your mixture evenly onto your crust. (I used a spatula to spread) Layer on all of your pepperoni. Top with all of the cheese. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!.

Fay's Soutzoukakia in tomato sauce

I

Soutzoukakia is a special Greek dish with minced meat and red sauce accompanied with French fries or rice.

INGREDIENTS:

Half a kilo of minced lamb meat

4 slices of bread

1 cup of olive oil

5 squashed tomatoes or a spoonful of tomato paste and a box of tomato juice

1 spoonful of cumin

4-5 smashed garlic cloves

Salt

Pepper

A cup of water

Preparation:

We put the bread in a bowl of water and when it's all wet we remove the water and the bread's crust and we add the minced meat, the cumin, the garlic, the salt and pepper and we mix well with our hands until we have a unified mixture. We take small quantities of the mixture and create long, narrow pieces that look like small sausages.

There are two ways of pre-baking soutzoukakia. The traditional way is to fry them in a pan of hot olive oil. The second way is to grill them lightly in the oven.

 In a large saucepan add the oil on med heat soften onion and garlic add the tomatoes and a glass of water, salt, pepper and some cumin seed and a pinch of sugar.

After the sauce is boiled and has thickened add the soutzoukakia in the mixture and after 15 minutes (in medium temperature) the food is ready to be enjoyed. You can add green olives inside the sauce to add a special flavour.

You can either serve with rice or mashed potatoes or your favourite pasta. Enjoy!

Fay's Quince jam

500 grams. Peeled and sliced Quince

1 cup water

500g Sugar

1 cup. Marzipan

1 sprig of ginger

juice of 1/2 lemon

Execution

Peel the quinces. Remove the heart and the seeds and cut into sticks.

 Put the sliced quinces in a saucepan and simmer for 10 minutes.

Added and sugar and simmer until it thickens sweet.

4. Then add to pot lemon juice, Marzipan and ginger. Leave them all together to a boil until sirup becomes thicker then remove from heat let it cool and put in sterile jars! Keep in fridge!  Enjoy!

Fay's Green beans in tomato sauce with potatoes

Ingredients 

1 pound fresh green beans or frozen 

1 cup of oil 

2 chopped onions 

4 cloves of chopped garlic 

3-4 potatoes

1 tin  tomatoes or 500 g ready tomato juice 

salt and pepper 

1/2 tsp. Fresh cinnamon 

1 bunch parsley, finely chopped 

2tbls powdered vegetable  stock

Method

Clean the beans from their nerves and rinse. Boil for 10-15 minutes (pour in boiling water), pour the water and drain. 

Heat the oil in a saucepan and sauté the chopped onion and garlic green beans, potatoes,tomatoes, cinnamon and a little water and stick (about a cup). Season to taste and stir. Allow the sauce to cook over low heat until sauce thickens for 20 minutes. 

At the end of cooking, stir in the parsley. Serve with a piece  of Feta cheese! Enjoy!

Fay's Biftekia gemista me tiri (Burgers stuffed with Cheese)

200g. kefalograviera Greek cheese cut into sticks 

1 pound ground beef and pork mixed 

2 onions, chopped 

2Tbls of Mustard

2tbls apple cider vinegar 

Dried Oregano

1 grated fresh large tomato 

2 eggs 

4 slices stale bread, soaked in water and wrung well 

chopped parsley 

1/2 cup of olive oil 

salt and pepper 

5 large potatoes cut in 1/4

Olive oil

 Juice of 1Lemon

Method

In a bowl Mix the minced meat with bread, two thirds of the oil and onions until combine. Add the eggs, parsley, salt and pepper oregano Leave the mixture in the refrigerator 1-2 hours. Shape into patties and fill them with sticks of kefalograviera or reggato. 

In a baking tray put potatoes salt pepper oregano oil and lemon juice mix all Ingredients are combined! Bake in oven at least 45min until potatoes are nearly done. 

Brush with the remaining oil a grilling tray and place over dish with partly cooked potatoes place the burgers on top and bake at 200 ° C for 35 ' or  Place the burgers on the potato slices and cheese, butter, salt and pepper and bake at 200 ° C for about 5 minutes, until the cheese melts. Serve immediately.

Fay's home made easy Trifle

Ingredients 

You can adjust quantity to you requirements

Half of Fresh pineapple or tin will do cut in cubes 

1/2 cup of Strawberries and assorted berries

2 Bananas sliced 

1 cubed Mango

2 pkts of quick setting orange jelly 

1 pkt ladies fingers biscuits or sponge cake

1/2 cup of liqueur of your choice

2 375ml fresh cream

350g carton of custard  

2 tbls of sugar

Vanilla sugar

Method 

Note:Trifle needs to be prepared a day before and finished the next day and kept in fridge until ready to serve!

Day before.  Clean cut and slice all fruit except banana sprinkle with the vanilla sugar and put in a sift with a dip plate in the fridge to make sure all fruit juice is drained. 

Day before: Make the two packets of  jellies per instruction and pore in 

In a dip nice looking tray let it cool and then put in the fridge over night! 

Next day when jelly has set put the ladies finger biscuits over the jelly until all covered then add all fruit and the Banana's on top of the Biscuits then springless some of the liqueur of your choice on top of fruit an biscuits

Make sure that when you beat the container should be cold this helps cream to set quicker to do this place the bowl  in the freezer foe 15min before you are ready to beat cream

In an electric mixer place the 2 bottles of fresh cream with a sprinkle of the vanilla sugar to give Cream a nice flavour. Just before cream has started to thicken start poring  slowly the custard while at the same time you are beating the cream

You may not need to add all of the custard keep an eye out as it may become very runny! We need the cream and custard to be airy and fluffy but thick! 

Pore beaded cream and custard over fruit to cover trifle then decorate with some of the fruit

Place trifle in the coldest part of the fridge  until ready to eat! Enjoy!