Anne's Appetite

Tsourekia

Koulouria Recipe - Makes 70-80 koulouria

Ingredients

1.5 cups caster sugar
25 g vanilla sugar
11 eggs - one is for basting
125 g unsalted butter
1 kgs self-raising flour - keep an additional 1 cup of self raising flour on the side.
1 cups milk
0.5 orange use the juice (no pulp) and rind of half an orange
1/4 cup vegetable oil any neutral tasting oil is fine to use and replace if you don't have vegetable oil.
sesame seeds optional
1 tbsp water

INSTRUCTIONS

Make the Dough

1. Melt the butter, and allow to cool for 5 minutes. Then pour in lukewarm milk, oil, orange juice and rind.

2. In a separate bowl, beat the caster sugar and vanilla sugar and 10 eggs until its pale in colour and fluffy.

3. Combine 1 and 2 above into one bowl. Slowly mix in the flour.

3. Use your hands to combine everything together until a dough is formed and it no longer sticks to your fingers. Add more flour if needed.

4. Once you're happy with the texture, allow the dough to rest on your benchtop in a bowl covered with plastic wrap for 30 minutes.

Make the Shapes & Bake

1. Lightly dust your work bench with plain flour and cut 20-30g of dough from your big dough ball.

2. For Twists: Roll the dough piece between your hands into a ball and then use the bench to roll it into a long rope, and then fold the rope it in half to form a U shape. Twist the ends of the dough and place it on a lined baking tray. a couple of centimetres apart.

2. For Snails: Roll the dough piece into a long rope then twirl it to make a round snail shape.

Make the Egg Wash & Bake

1. Whisk the last egg in a bowl with a tablespoon of water - this is your egg wash. Brush the egg wash over each biscuit and sprinkle with sesame seeds (optional).

2. Bake in a preheated 180°C fan oven for 20 minutes or until golden brown. Every oven is different, so keep an eye on the colour of your koulourakia. If it means pulling them out at 15 minutes then do so!

Meatballs and Greek Salad with Tzatziki

Sasuage rolls anyone?

Happy Father's Day ❤️ Homemade Greek Dinner

🎃Roasted Pumpkin Soup topped with Burnt Butter Walnuts

Ingredients:
- 1 whole Butternut Squash
- 1 Onion
- 2 Tsp Garlic
- 1 Litre Vegetable Stock
- 2 Tbsp Olive Oil
- Salt
- Pepper
- Sumac
- Cream
- 30g Butter
- 1/2 cup chopped Walnuts

Method:
- Cut Squash into quarters, scoop out the seeds and place on a tray skin side down and drizzle with Olive Oil, Salt, Pepper and Sumac. Roast for 40 minutes on 180°C until cooked.
- Once roasted, throw chopped Onion and Garlic into a pot with Olive Oil and cook on medium heat until translucent.
- Scoop out the roasted pumpkin into the pot leaving the skin out.
- Fill with 1 Lt vegetable stock and simmer for 10 minutes.
- Blend with a handstick blender until completely smooth
- In another small pot, melt butter and mix through the chopped walnuts until nicely toasted.
- Serve a bowl of pumpkin soup topped with a drizzle of cream and the butter walnut mixture.
-Serve with toasted bread and enjoy.

Pizza Margherita 🍕


Ingredients: Makes 3 Pizzas

Dough:
- 600g Plain Flour
- 6g Instant Dry Yeast
- 7g Table Salt
- 20g White Sugar
- 4 tbsp Olive Oil
- 330 ml warm tap Water
- Semolina for your pizza tray and pizza stone

Toppings
- Pizza Blend Shredded Cheese or Mozzarella
- Tomato Paste
- Oregano
- Olive Oil

Method:
1. Grab a bowl and add flour, yeast, salt and sugar and mix well with wooden spoon
2. Create a well in the centre and add water and olive oil
3. Mix until you're able to form a rough dough
4. Place onto benchtop dusted with flour and knead for 5 minutes until dough is smooth
5. Coat the bowl you just used with a drizzle of olive oil and put the dough into the bowl coating both sides with olive oil.
6. Cover with cling wrap and towel over bowl and allow to rise for 2hrs minimum
7. Once risen, take dough out of bowl and separate into three equal parts.
8. Roll each part into a ball and place onto a floured tray and allow to rise for another hour. Make sure you dust the tops of the ball doughs with flour and place a damp towel on-top while rising. This will ensure the towel doesn't stick to the dough when rising.
9. Once risen press down and use your fingertips to stretch the dough into a round shape.
10. Baste the dough with tomato paste making sure the base is covered well
11. Sprinkle dried oregano followed by your cheese. Add as much cheese as you like. More is always better! Try to avoid the edges with cheese if possible.
12. Drizzle the top with olive oil
13. Bake at 275°C for 10 minutes.

Notes:
1. Make sure your pizza stone has been sitting in your oven for at least 15 minutes at 275°C before placing your dough on it. It's important that the stone is very hot for a good crisp base.

2. When transferring your pizza from your pizza tray to the pizza stone, ensure the tray and stone has semolina on the bottom. This will make transferring the dough to the stone a lot easier without mess or sticking to the bottom.

Glazed Lemon Loaf 🍋


Dry Ingredients:
- 2 cups Plain Flour /
- 4 tsp Baking Powder
- Pinch of Salt

Wet Ingredients:
- 1 cup plain Greek Yoghurt at room temperature
- 2 Eggs at room temperature
- 75g Unsalted Butter melted and cooled
- 1/4 cup Vegetable or Canola Oil
- 2 tbsp Lemon Zest ( about 2 large lemons)
- 1/4 cup Lemon Juice
- 1 1/4 cups Caster Sugar
- 1/2 tsp Vanilla Extract

Glaze:
- 1 cup Soft Icing Sugar
- 3 tsp Lemon Juice

Method:
1. Grab one bowl and add all the dry ingredients to it and give it a mix
2. Grab another bowl and add all the wet ingredients and whisk until it's lump free
3. Pour the wet ingredients into the dry ingredients bowl and whisk until lump free.
4. Line a tin bread loaf with baking paper and pour mixture into loaf tin.
5. Tap the loaf tin to evenly disperse the mixture and smooth the top with a spatula or back of the spoon
6. Bake at 160°C Fan Forced for 45 minutes. Then cover loosely with foil and continue to bake for another 20 minutes until it's completely cooked. Use a skewer to check.
7. Stand for 10 minutes before removing from tin and allow to completely cool before adding the glaze.
8. After 2-3 hours of cooling, mix the glaze ingredients together and pour it over the top of the loaf.

Zucchini & Haloumi Fritters 🥒



Ingredients:
- 150g Haloumi
- 2 Zucchini
- 1/4 Onion
- 1/2 Cup Flour
- Salt and Pepper
- 1 Egg
- Olive Oil

Method:
1. Grate Zucchini and squeeze out all the excess water using a towel to wring it dry and add to a bowl
2. Grate onion and haloumi and put into the bowl with the zucchini
3. Mix in egg, flour, salt and pepper and stir to combine everything
4. Heat a thin layer of olive oil on a non stick pan
5. Roll mixture into a ball and flatten once on the pan
6. Cook until both sides are golden brown.

Oven-Baked Chicken Drumsticks and Golden Potatoes 🍗🥔




Ingredients

Smoked paprika
Salt
Pepper
Oregano
Chicken Drumsticks
Potatoes
Chicken stock
Olive Oil
Butter (optional)

Method:
1. Put all your chicken drumsticks in a bowl and coat with salt, pepper, oregano and smoked paprika. Place bowl in the fridge.

2. Peel your potatoes and add to a baking tray with chicken stock covering half the potatoes. Cover the tray with foil.

3. Add the potato tray to the oven at 200°C for 45 minutes. The potatoes should be mostly cooked through with a little bit of stock still in the tray. If there's too much liquid, you can tip some out.

4. Place the chicken drumsticks in the potato tray scattered around the potatoes.

5. Drizzle oil, pepper, salt and oregano on the potatoes.

6 Place the tray in the oven for 30 minutes.

7. At 30 minutes turn the chicken drumsticks so they can brown on the other side.

8. Drizzle melted butter over the potatoes for extra flavour.

Cook for another 15 minutes and serve!

Jam Donuts / Berliner 🍓



Ingredients

Dough
- 250g Flour (Plain)
- 30g Sugar
- 8g Dried Yeast
- 75ml Warm Water
- 2 Eggs
- 60g Softened Butter (Salted)

Syrup Glaze:
- 1/4 cup Water
- 1/4 cup Sugar

Topping:
- 1 tablespoon Cinnamon
- 3 tablespoon Sugar

Filling:
- 3 cups frozen or fresh Strawberries
- 1/4 cup Sugar

Frying:
- Neutral Flavoured Oil

Method:

1. Mix all Dough ingredients (aside the Butter) into a bowl (if hand kneading) or stand mixer

2. Once a Dough has formed, slowly add the softened Butter and continue kneading until fully incorporated.

3. Cover bowl and allow to rise in a warm place until double in size. About 1 hour

4. Divide into 8 even sized balls and place on a floured tray to rise a second time. About 30 mins.

5. Meanwhile make the Jam. Put all Jam ingredients into a pot over a medium heat and cook until it reduces and boils down to a nice jelly consistency. Set aside.

6. Heat up a neutral flavoured Oil like vegetable or canola oil in a pot and begin to fry the dough balls until they form a nice golden brown colour on both sides. Takes about a minute on each side.

7.Combine the Syrup Glaze ingredients in a bowl and brush all over the donuts.

8. Combine the Topping ingredients in another bowl and roll the donut around in it so it all gets covered with the Cinnamon and Sugar sticking to the Syrup Glaze.

8. Make a hole either in the centre of the donut or the side of the donut and inject the donut with the Jam using a piping bag.

9. EAT and don't look back!.

Delicious Cottage Pie Recipe - A Hearty Comfort Food Delight 🥧🍲



Ingredients

Filling:

- 1 1/2 tbsp Olive Oil
- 1 tsp minced Garlic
- 1 Onion finely chopped
- 1 Carrot finely chopped
- 1 Celery finely chopped
- 500g ground Beef Mince
- 40g Plain Flour
- 55g Tomato Paste
- 500ml Beef Stock
- 125ml Red Wine (or Water)
- 1 Beef Bouillon cube crumbled
- 1 tbsp Worcestershire sauce
- 1 tsp dried Thyme
- 2 dried Bay Leaves
- Salt and Pepper
- Fresh Parsely

Topping:

- 700g Potatoes peeled and cut into quarters
- 165ml Milk
- 30g Butter

PARMESAN CRUST
30g Butter or Drizzle Olive Oil
20g Parmesan, grated

Method

1. In a large skillet over medium-high heat, heat Oil and cook Onion, Garlic, Carrots, and Celery until softened.

2. Increase heat to high, add Beef, and brown it, breaking it up as you go.

3. Mix in Flour, Tomato Paste, Broth, Red Wine, Bouillon cube, Worcestershire sauce, Thyme, Bay Leaves, Salt, and Pepper.

4. Simmer for 30 minutes until it reaches a gravy consistency.

5. Transfer to a pie dish and cool.

6. Preheat oven to 180°C/350°F.

7. Cook Potatoes until soft.

8. Mash with Butter, Milk, and Salt.

9.Spread mash on top of the pie, sprinkle with Parmesan, and drizzle with Butter or oil.

10. Bake for 25-30 minutes until golden and bubbling. Let it stand for 5 minutes before serving, optionally garnish with fresh Parsley.

Delicious Meatballs in Rich Red Sauce 🍝



Ingredients:

- 2 teaspoons Olive Oil
- 1 small Onion , chopped
- 1 slice of Bread , torn into chunks
- 1 Carrot , cut into chunks
- 1 Celery Stick, cut into chunks
- 1 Red Capsicum , cut into chunks
- 500g Beef Mince
- 1 Egg
- 1 teaspoon minced Garlic
- 2 x 400g Puree Tomato
- 1 teaspoon Dried Thyme
- 1 teaspoon Sugar
- Black Pepper
- Fresh Parsley, chopped
- Cooked Spaghetti and Grated Cheese or Parmesan to serve

Method:

1. Heat 2 tsp Olive Oil in a saucepan. Add the Onion and cook until softened.

2. Blitz the Bread in a food processor until you have breadcrumbs.

3. Add the cooked Onion, raw Carrot, raw Celery and Red Capsicum and pulse until finely chopped.

4. Add the Beef, Egg and a little Black Pepper, then pulse to combine.

5. Roll into meatballs

6. Using the same pan, begin to brown the meatballs until they form a nice charred crust. You may require a bit more Olive Oil to avoid sticking to the pan.

7. Meanwhile, make the sauce in a separate pan by cooking Garlic. Pour in the Puree Tomato cans, add the Thyme and Sugar. Simmer for 5-10 mins.

8. Gently stir the meatballs and any juices into the sauce and heat through for a few mins.

9. Stir the meatballs through the spaghetti and serve with parmesan.

Τηγανιτές Πιπεριές με φέτα | Peppers with Feta



Serves 8-10 as a side dish.

Ingredients

-5 x Red Bullhorn Peppers

- 3 x Green Bullhorn Peppers - 1 x Yellow Bullhorn Pepper

- 3 Tomatoes - 1/3 cup Olive Oil

- 1 x Block Full Cream Feta - Chilli Flakes (Optional)

- Black Pepper

Method

- Roughly chop the Peppers and Tomatoes - Heat Olive Oil in pan and add Peppers and

Tomatoes to pan on a Medium Heat

- Continue cooking until the Peppers soften and tomatoes reduce. Can take 15-20 minutes. Stir often so the vegetables don't get stuck to the bottom of the pan

- When you're happy with the texture and the

vegetables are soft enough crumble the feta into the pan and mix

- Add chill flakes if you want it spicy

- Add Black pepper to your liking - Serve and enjoy

Note: this dish doesn't need salt as the salt will come from the feta.

K O U R A M B I E D E S

Merry Christmas 🌲🎅✝️

Pan-fried Pork (Χοιρινή τηγανιά) 7 simple ingredients #χοιρινό

Recipe:

Ingredients
- Pork Shoulder
- Olive Oil
- Lemon
- Salt
- Pepper
- Oregano
- Red wine

Method:
- Cut the pork into chunks. Don't cut them too small as they will shrink during the cooking process
- Place all the pork into a large pan and fill with water until the pork is covered
- Boil on a medium heat for one hour uncovered
- After an hour most of the water would have evaporated and that's when the frying begins
- Pour red wine into pan (about 3/4 cup)
- Once the wine has been cooked off, add olive oil and begin to fry
- Add salt and pepper and mix
- Turn heat off, and oregano and squeeze lemons on top.
- Serve straight away.

L A M B C A S S E R O L E

Ingredients:
- 1kg Boneless Lamb
- 1 large Onion
- 500g Potatoes
- 2 large Carrots
- Thyme
- Salt and Pepper
- 1/2 Cup Red Wine
- 1/4 Olive Oil
- TSP crushed Garlic
- Bay Leaf
- Beef stock 2 Cups
- Parsely
- TSP Sugar
- Can of Diced tomato
- Can of Tomato Puree
- Feta to garnish (Optional)

Method
- Cut the lamb into thick chunks and brown both sides with olive oil in a pot
- Remove the meat once browned and add chopped onion to pot
- Add Thyme, and Sugar to slightly caramelise, followed by crushed garlic
- Add red wine and cook off
- Add both cans of tomato and puree
- Add salt and pepper, and bay leaf
- Put meat back into pot and simmer for 1.5 hours.
- Place potatoes and carrots in pot along with 2 Cups of stock. This will take an additional hour to cook
- Add parsely and mix through
- Serve with crumbled feta over the top.

B A K L A V A - Super Moist! Express recipe

Recipe

Ingredients
- 500g Filo Pastry
- 500g Unsalted butter, melted

For the filling:
- 2 cups coarsely ground toasted walnuts
- 2 cups coarsely ground toasted almonds
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves

For the syrup:
- 3 cups granulated sugar
- 1 Cup Greek honey
- 2.5 cups water
- Juice of half lemon

Garnish:
- Ground cinnamon

Instructions
Preheat oven to 350 °F, 180 °C.

Make the syrup:

Combine all of the syrup ingredients in a small saucepan. Mix well and bring to a boil. Remove from heat and set aside to cool.

Make the filling:

Combine the filling ingredients in a bowl and mix together. Set aside.

Assembly:

Note: we are not going to butter each sheet. We are going to pour the butter over the top at the very end.

- Take 9 x 13 inch dish and butter the base.
- Lay 4 sheets down and sprinkle 2 tablespoons of filling.
- Lay 2 sheets of Filo and sprinkle nuts.
- Repeat this step until all filling is finished.
- Put 4 sheets of Filo at the very top.
- Cut into diamond pieces
- Pour butter over the top and into the cuts so that the butter soaks into the sheets below it.
- Sprinkle water around the edges to stop the pastry from curling up.

Bake for 45 minutes – 1 hour or until golden brown on top.

Remove from the oven and pour the cooled syrup over the baklava.

Set aside and allow the baklava to absorb all of the syrup. About 4 hours.

Refrigerate it overnight and allow for it to sit out for 15 minutes before serving.

Spinach and Cheese Pastries. What filling should I do next??

RECIPE: https://mygreekfoods.com/spinach-and-cheese-puff-pastries/

my greek foods Dinner LunchXirino Fricasse (Pork & Greens Stew in Lemon Sauce)August 3, 2020August 3, 2020 Traditionally made with pork or lamb, Xoirino Fricasse (Pork & Greens Stew in Lemon Sauce) can also be made with chicken. Follow the same steps below to prepare a zesty and hearty lunch or dinner. We’ve put...

K O U L O U R A K I A

T S O U R E K I A

R E V I T H O S O U P A - The perfect soup for Greek Easter Fasting. (Note: oil included)




Ingredients

- 1 cup Dried Chickpeas
- 8 cups Water (plus 4 cups set aside)
- 4 dried Sage Leaves
- 2 Bay Leaves
- 1 cup chopped Carrots
- 1/2 cup chopped Celery
- 1 cup chopped White Onions
- 3 tsp Salt
- 1 Vegetable Stock Cube
- 1 1/2 tsp Black Pepper
- 1/2 cup Olive Oil
- 1 cup Parsley
- 1 tsps dried Thyme
- 2 tbsps Cornflour
- 3 tbsp Lemon Juice

Method:
- Add 8 cups of water to a pot with sage and bay leaves and bring to a boil. Add dried chickpeas to pot and low boil for one hour.
- After one hour, add the other 4 cups of water, chopped carrot, celery and onion, salt, pepper and vegetable stock cube. Low boil for 20 minutes.
- Add parsely and olive oil and stir through.
- Mix cornflour and 2 tbsps cold water and then add to pot once dissolved.
- Cook for another 10 minutes.
- Squeeze lemon into pot and stir.
- Remove bay leaves and sage leaves before serving.

Note: if the dried chickpeas create foam when boiling, don't skim it off, just stir it as it will add to the creaminess of the broth.

Chocolate & Walnut P A X I M A D I A

Ingredients

- Unsalted Butter, softened 100g
- Granulated Sugar 380g
- Vanilla Extract 1 teaspoon
- Salt 1/4 teaspoon
- Eggs x 3 at room temperature
- Plain Flour 370g
- Unsweetened Cocoa Powder 60g
- Baking Powder 8g
- Chopped Dark Cooking Chocolate 110g
- Chopped Walnuts 110g

Method

- Beat butter, sugar and vanilla extract til fluffy.
- Add eggs and beat to combine
- In another bowl add the flour, salt, cocoa powder and baking powder and whisk to incorporate.
- Add flour mixture to the wet mixture in batches.
- Add Walnuts and Chocolate to the mixture and combine
- Lightly flour your bench and mould the mixture into a log. Separate into two equal logs.
- Flatten gently so that it's about 1 inch thick
- Move both logs onto a baking tray lined with baking paper
- Sprinkle granulated sugar on top of both logs

- Bake for 35 minutes at 160°C
- Remove from oven and let cool for 20 minutes.
- Cut each log into pieces (usually on the diagnol)
- Lay them flat and put back into the oven for another 12 minutes at 160°C

Let cool and enjoy!

K R E A T O P I T A (Beef mince pie)

Into the oven we go! Homegrown peppers and tomatoes 🍅🌶️🫑

Y O U V A R L A K IA (Meatball Lemon Soup) Recipe ⬇️⬇️

Credit to Dimitras Dishes

Ingredients (Meatballs)
- Mince beef (450g)
- Uncooked Basmati Rice 1/3 cup
- 1 Small Onion, finely chopped
- Teaspoon Garlic Paste or 1 Garlic Clove finely chopped
- 2 Tablespoons Parsely, finely chopped
- 1 Large Egg
- 2 Tablespoons Olive Oil
- Salt & Pepper

Ingredients (Broth/Soup)
- 6 cups Water with 1 Chicken Stock Cube
- 4 Egg Yolks
- 1/2 Cup Lemon Juice
- 1 Tablespoon Cornstarch
- 1/4 teaspoon Dried Dill
- 3 Tablespoons Olive Oil

Method
- Mix all the meatball ingredients in a bowl and cover with wrap. Refrigerate for no less than 15 minutes.
- Roll the meatballs into golf ball sized balls and place on a plate.
- Bring water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.
- Cover the pot and let simmer for 30 minutes.
- Remove the meatballs from the pot and place in a clean dish.
- Add one more cup of water to the stock in the pot.
- Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
- Ladle one cup of the hot stock into the egg-lemon mixture and whisk.
- Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
- Add egg-lemon mixture back to the soup and allow to simmer for a few minutes. The soup will thicken.
- Taste it for seasoning and add more salt if needed.
- Place the meatballs back in the soup and simmer for few minutes.

Homegrown tomatoes 🍅🍅

Pork Chops & Lemon Potatoes

Serves 4

Ingredients:

- 4 x Pork Chops
- 5 x Potatoes
- Olive oil 100ml
- 2 x Garlic Cloves
- 2 x Tbsp Dijon Mustard
- 2 x Tbsp Honey
- 2 x Chicken Stock Cubes
- 2 x Lemons ( Juice and Zest)
- Pepper
- Oregano
- Thyme
- 200ml Hot Water

Method:

- Add Oil, Garlic, Mustard, Honey, Stock Cubes, Lemons and Zest) into food chopper or blender to combine into a marinade.

- Transfer marinade into a rectangular oven dish.

- Cut Potatoes into large cubes and add to dish with marinade

- Make an incision to the fat of the pork. Incisions to be one inch apart. This will allow the fat to cook evenly.

- Add pork chops to the oven dish and coat everything with Pepper, Oregano and Thyme.

- Use your hands to mix everything together.

- Place the fat side of the pork against the corner of the dish. Each pork chop will occupy a corner followed with all the potatoes in the middle.

- Pour 200ml of hot water into the dish.

- Cover dish with aluminium foil and add to 190°C Fan Forced oven for 1 hour.

- After 1 hour remove foil and continue to cook for another 45 minutes (halfway through turn the chops over so there's colour on both sides)

Enjoy :)

V A S I L O P I T A

Recipe below ⬇️

Ingredients for starter yeast:

- 20g dry yeast or 55g fresh yeast
- 1 tablespoon sugar
- 100g lukewarm water
- 75g special white flour (I've used Weston Milling Special White)

Ingredients for the dough

- 200g sugar
- 3 eggs (2 for the mixture, one for glazing at the end)
- 180ml lukewarm milk
- 75ml fresh OJ
- 750g flour
- 10g Mahlepi
- 10g Vanilla Sugar
- Zest of half an Orange
- 55ml of melted lukewarm unsalted butter
- Flaked almonds and seasme seeds for the top of the dough

Note: you will need a small coin wrapped in alfoil.

Method for Yeast

- Combine all ingredients for the starter in a bowl. Cover with wrap or a damp towel and leave aside in a warm spot for 20 minutes.

Method for Dough

- Whisk sugar, eggs and milk, then add the orange juice and mix. (Wet ingredients)

- In a separate bowl sift flour, Mahlepi, and add vanilla sugar and the orange zest. Mix to combine. (Dry ingredients)

- Pour the Wet ingredients mixture into the Dry ingredients mixture. Then pour the Yeast you set aside into this mixture.

- Slowly add the butter as it all combines.

- Cover the bowl with a wrap or damp towel and allow to rise for 2 hours.

- After it has risen to double it's size, punch the dough and add foiled coin to the dough.

- Reshape the dough into a well-oiled baking tin and allow to rise again for another 45 minutes.

- Once risen, crack an egg and glaze the top of your dough. Sprinkle flaked almonds and seasme seeds on top to your liking.

- Bake at 170°C on Fan-forced for 25 minutes then lower the temperature to 140°C and cook for another 20 minutes.

- Insert skewer into the centre of the bread to ensure it has been cooked. If the skewer comes out sticky, turn off the oven and let the bread sit in the oven for 10 minutes. Check again with the skewer. Your bread should be fully baked and ready to pull out.

- Cover with a towel.

M O U S S A K A

Recipe: Serves 8
Ingredients:

For the Vegetables:
- Eggplant x 2
- Potato x 3
- Zucchini x 2
- Sunflower or Vegetable oil

For the Mince:
- Lamb or Beef mince (500g)
- Onion x 1
- Garlic clove x 1
- Sugar (1x teaspoon)
- Tomato Paste (1x tablespoon)
- Dice Tomato Can (400g)
- Salt
- Pepper
- Clove (Optional)
- Cinnamon (Optional)
- Parsley
- Thyme
- Basil
- Olive Oil

For the Bechamel:
- Unsalted Butter (180g)
- Flour (3 x Heaped Big Spoons)
- Milk (400-500ml)
- Parmesan (2 x Handfuls)
- Salt
- Pepper
- Nutmeg (Optional)
- Egg Yolks (3x)

Method:

For the Vegetables:

- Slice vegetables in mandoline shapes (1cm thick)
- Pour oil into pan and deep fry the potato, eggplant and zucchini in batches. Rest on tray lined with paper towel. Cook vegetables completely.

For the Mince:

- Heat the pan with a bit of olive oil and add chopped onion and garlic.
- Add Thyme, sugar, salt and pepper, and mix.
- Add mince and begin to brown the mince.
- Add tomato paste and stir through
- Pour can of diced tomatoes into the mixture.
- Add chopped parsley and basil as well as the remaining spices.
- Once browned, simmer for 15 minutes until most of liquid has evaporated.

For the Bechamel:
- Melt butter in a pot
- Add flour and begin to whisk on low heat until the mixture becomes a thick paste / roux
- Begin to pour milk in batches and continue to whisk each batch until it's incorporated into the roux. Doing it in batches will eliminate lumps.
- Add salt, pepper and parmasen.
- Take off heat and add three egg yolks. Mix well.
-Add 3 spoonfuls of bechamel to the mince mixture and mix through to make the mince mixture just as creamy as the Bechamel.

ASSEMBLY

- Choose an oven proof baking dish and line the base with your potatoes first, eggplant then zucchini (no need for any non stick as there's enough residual oil from the vegetables)
- Add salt and pepper
- Pour the mince mixture on top and spread it across the dish to make sure all the vegetables are covered.
- Spread the bechamel on top, sprinkle with Parmesan and cook for 40mins at 180°C.
- Rest for 1 hour before cutting and serving.