Tρεις Γενιές - 3 Generations of Cooking

Creations I have made or borrowed from myself, my mum and my yiayia
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Speedy Sticky Berry Scrolls By Me

Ingredients

200g Frozen Berries

6 Tbs Caster Sugar

Rind of 1 Lemon

3/4 Cup Self Raising Flour

1/4 Cup Buttermilk

Icing Sugar

Method

1. Place your berries in a bowl with the lemon rind.  Sprinkle with 3 tablespoons of caster sugar.

2. Pre-heat the oven to 230 degrees.

3.  Grease 4 spots on a muffin tin.

4. Add flour and remaining sugar to a bowl with the milk.  Combine with a knife until the dough begins to come together.  

5. Knead on a lightly floured surface until smooth.

6. Roll out to a 20cm square.  Place 3/4 of the berries within the square leaving a border of about 2cm around.

7. Wrap the dough and berries into a log and cut into 4 even pieces.

8. Place each bun into the muffin tin and bake for 10 minutes or until golden and cooked through.

9. Allow to cool for 5 minutes and then remove from the muffin tin.

10. Top the scrolls with the remaining berries, some of the syrup (found in the muffin tin)  and top with icing sugar.

So yummy and a little naughty!

“ Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”
Adelle Davis (1904-1974) ”

Ipovriheio - Vanilla Sweet With Tangerine By Me

Ingredients

Vanilla Sweet (Can Be Purchased At Greek And Lebanese Stores)

Water

Method

1. Place a teaspoon of sweet in a glass and add chilled water.

2. Eat by mixing with the water to soften and sucking like a lolly.

Deliciously cheeky!

French Toast by Me Ingredients Sliced Bread (Your Choice) 50 mL Buttermilk 3 Eggs Method 1. Whisk the eggs and buttermilk together until bubbles form. 2. Soak the bread in the egg and milk mixture until soaked through. 3. Fry on a low heat with a little butter for 1 minute on each side or until golden brown. 4. Top with fruit, sugar, maple syrup or any topping of your liking. A perfect weekend breakfast :)

French Toast by Me

Ingredients

Sliced Bread (Your Choice)

50 mL Buttermilk

3 Eggs

Method

1. Whisk the eggs and buttermilk together until bubbles form.

2. Soak the bread in the egg and milk mixture until soaked through.

3. Fry on a low heat with a little butter for 1 minute on each side or until golden brown.

4. Top with fruit, sugar, maple syrup or any topping of your liking.

A perfect weekend breakfast :)

Vasilopita By Lisa (A Recipe Borrowed From My Cousin) Ingredients 125g Chopped Butter 1 Tbs Grated Lemon Rind 220g Caster Sugar 2 Eggs 225g Self-Raising Flour 125mL Sour Cream Foil A Gold Coin Doilies Icing Sugar Method 1. Grease 21cm round tin. 2. Pre-heat oven to 170 degrees. 3. Combine all ingredients in a medium bowl and beat at a medium speed until the mixture is smooth and creamy. 4. Spoon the cake mix into your round baking tin.  Wrap the gold coin with the foil and place in the cake.  (This is the exciting part… when you cut the cake at midnight whoever gets the coin has good luck for the year) 5. Bake in the oven for 50 minutes or until golden brown and cooked through. 6. Allow to cool on a wire rack. 7. Once cooled place a doilie on top of the cake and dust the cake with icing sugar.  Gently remove the doilie to leave a pretty pattern on the cake. Happy New Year

Vasilopita By Lisa (A Recipe Borrowed From My Cousin)

Ingredients

125g Chopped Butter

1 Tbs Grated Lemon Rind

220g Caster Sugar

2 Eggs

225g Self-Raising Flour

125mL Sour Cream

Foil

A Gold Coin

Doilies

Icing Sugar

Method

1. Grease 21cm round tin.

2. Pre-heat oven to 170 degrees.

3. Combine all ingredients in a medium bowl and beat at a medium speed until the mixture is smooth and creamy.

4. Spoon the cake mix into your round baking tin.  Wrap the gold coin with the foil and place in the cake.  (This is the exciting part… when you cut the cake at midnight whoever gets the coin has good luck for the year)

5. Bake in the oven for 50 minutes or until golden brown and cooked through.

6. Allow to cool on a wire rack.

7. Once cooled place a doilie on top of the cake and dust the cake with icing sugar.  Gently remove the doilie to leave a pretty pattern on the cake.

Happy New Year

BBQ Salmon With Mango Salsa by Me - Serves 2 Ingredients 2 Salmon Fillets Salt Pepper 1 Medium Mango 1 Red Onion 1 Long Red Chili 1 Lime Splash of Olive Oil 1 Cup Chopped Coriander Method 1. Dice the mango flesh and red onion.  Thinly slice the long red chili (remove seeds if you don’t like it too hot) 2. Combine the mango, onion, chili  and coriander in a bowl.  Dress with the juice of half a lime and the olive oil.  Combine together ensuring all ingredients are coated with the dressing. 3. Salt and Pepper the salmon fillets and cook for 3 minutes each side on the BBQ (or until cooked to your liking) Delicious with a cider on a hot summers day

BBQ Salmon With Mango Salsa by Me - Serves 2

Ingredients

2 Salmon Fillets

Salt

Pepper

1 Medium Mango

1 Red Onion

1 Long Red Chili

1 Lime

Splash of Olive Oil

1 Cup Chopped Coriander

Method

1. Dice the mango flesh and red onion.  Thinly slice the long red chili (remove seeds if you don’t like it too hot)

2. Combine the mango, onion, chili  and coriander in a bowl.  Dress with the juice of half a lime and the olive oil.  Combine together ensuring all ingredients are coated with the dressing.

3. Salt and Pepper the salmon fillets and cook for 3 minutes each side on the BBQ (or until cooked to your liking)

Delicious with a cider on a hot summers day

Cutest Aprons Ever 

“ One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf ”
Fig & Honey Brie By Me Via Donna Hay I couldn’t help but make this delicious crowd pleaser by Donna Hay.  This recipe is so easy but will amaze your guests and keep them coming back for more.  It has all my favourite things in one, Brie and Figs how could you say no!

Fig & Honey Brie By Me Via Donna Hay

I couldn’t help but make this delicious crowd pleaser by Donna Hay.  This recipe is so easy but will amaze your guests and keep them coming back for more.  It has all my favourite things in one, Brie and Figs how could you say no!

Christmas Ham By Me Ingredients 6-8Kg Cooked Leg Ham 250g Cranberry Sauce 2 Tbs Balsamic Vinegar Whole Cloves Method 1. Preheat oven to 180 degrees.  Make sure you leave space for the ham to fit. 2. Cut through the ham rind and gently remove it.  Ensure that you leave the rind on the shank.   3. Score the fat on the ham in a diamond pattern.  Place a clove in the centre of each diamond for decoration. 4. Place the ham on the wire rack in your roasting dish 5. Place the balsamic vinegar and cranberry sauce in a saucepan and bring to a simmer until combined. 6. Cover the shank with aluminium foil to protect it whilst cooking 7. Using 3/4 of the sauce brush the ham to allow for a thick and even coating. 8. Place in the oven and bake for 45 minutes. 9. Use the remaining sauce and re-brush the ham to ensure a sweet and delicious glaze. 10.  Place the ham in the oven for a further 15 minutes or until the glaze is caramelised. Enjoy

Christmas Ham By Me

Ingredients

6-8Kg Cooked Leg Ham

250g Cranberry Sauce

2 Tbs Balsamic Vinegar

Whole Cloves

Method

1. Preheat oven to 180 degrees.  Make sure you leave space for the ham to fit.

2. Cut through the ham rind and gently remove it.  Ensure that you leave the rind on the shank.  

3. Score the fat on the ham in a diamond pattern.  Place a clove in the centre of each diamond for decoration.

4. Place the ham on the wire rack in your roasting dish

5. Place the balsamic vinegar and cranberry sauce in a saucepan and bring to a simmer until combined.

6. Cover the shank with aluminium foil to protect it whilst cooking

7. Using 3/4 of the sauce brush the ham to allow for a thick and even coating.

8. Place in the oven and bake for 45 minutes.

9. Use the remaining sauce and re-brush the ham to ensure a sweet and delicious glaze.

10.  Place the ham in the oven for a further 15 minutes or until the glaze is caramelised.

Enjoy

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