INGREDIENTS
2 cups flour
4 Tbsp. sugar
2 Tbsp. Baking Powder
1 tsp. salt
2 eggs
2 1/2 cups milk
4 Tbsp. oil
INSTRUCTIONS
Mix first 4 ingredients.
Beat egg, milk and oil in medium bowl with whisk until blended.
Stir in flour mixture.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray. Cook on medium heat until bubbles begin to form on tops, then flip to brown other sides.
Monday, 4 May 2020
Saturday, 2 May 2020
My Favourite Pasta Sauce
2 Tbsp olive oil
1 medium cooking onion, finely chopped
1 tsp salt
3 cloves of garlic, minced
1 cup 35% cream (optional)
1 cup water
1 jar tomato sauce ~650 mL or 3 cups
freshly ground pepper
1/4 tsp-1/2 tsp oregano
1/4 tsp-1/2 tsp parsley
1/4 tsp-1/2 tsp basil
1/4 tsp chili flakes (optional)
1 Tbsp cold butter
1/4 cup grated Parmigiano-Reggiano cheese
Heat sauce pan to medium low for 3 mins.
Add olive oil, onion and salt, saute for 10 to 15 minutes until translucent, stirring occasionally. Do not brown.
Stir in garlic for 1 minute. Do not brown, and no longer than 1 minute.
Add cream and let it heat up.
1 medium cooking onion, finely chopped
1 tsp salt
3 cloves of garlic, minced
1 cup 35% cream (optional)
1 cup water
1 jar tomato sauce ~650 mL or 3 cups
freshly ground pepper
1/4 tsp-1/2 tsp oregano
1/4 tsp-1/2 tsp parsley
1/4 tsp-1/2 tsp basil
1/4 tsp chili flakes (optional)
1 Tbsp cold butter
1/4 cup grated Parmigiano-Reggiano cheese
Heat sauce pan to medium low for 3 mins.
Add olive oil, onion and salt, saute for 10 to 15 minutes until translucent, stirring occasionally. Do not brown.
Stir in garlic for 1 minute. Do not brown, and no longer than 1 minute.
Add cream and let it heat up.
When the cream starts to lightly boil, add the tomato sauce to the saucepan.
Use the water to rinse out the excess sauce from jar and add it to saucepan.
Let simmer a couple hours with the lid off to allow it to reduce.
If you would like it thicker, increase the temperature and stir it for 5 to 10 minutes. Be careful because it burns easily, so make sure to scrape the bottom as you stir.
Add spices and butter. Salt and pepper to taste. If your sauce came without seasoning, feel free to add more.
Add cheese.
Use the water to rinse out the excess sauce from jar and add it to saucepan.
Let simmer a couple hours with the lid off to allow it to reduce.
If you would like it thicker, increase the temperature and stir it for 5 to 10 minutes. Be careful because it burns easily, so make sure to scrape the bottom as you stir.
Add spices and butter. Salt and pepper to taste. If your sauce came without seasoning, feel free to add more.
Add cheese.
Serve with unrinsed pasta noodles, as rinsing will remove the starch that adheres the sauce to the noodles. Never rinse Italian pasta noodles.
Saturday, 18 April 2020
Authentic Greek Dinner
Fresh Tzatziki
INGREDIENTS
1 large cucumber, peeled
2-3 cup full fat plain yogurt
2 large garlic cloves, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1/2 tsp salt
1 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon
INSTRUCTIONS
Peel and grate the cucumber, salt it and put it in a bowl, covered in the fridge.
Combine the yogurt, garlic, oil, vinegar, and lemon in a large bowl. Cover and refrigerate.
Transfer the grated cucumber and fresh dill to the yogurt mixture right before you eat it and stir to combine. Salt to taste.
Pork Chops
Marinade
INGREDIENTS
1 tsp garlic salt
1 tsp oregano
1 tsp onion powder or dehydrated onion flakes
1/2 tsp salt
1 tsp ground fresh pepper
1/4 c lemon juice
1/4 canola oil or vegetable oil
4 pork chops
Marinate four hours.
INSTRUCTIONS
Season all sides of the pork chops with a generous amount of kosher salt and freshly ground pepper.
Preheat large pan for 3 to 5 minutes med-high. When hot, add 5 tablespoons of vegetable of oil to pan. Sear each side of pork chops for 1-2 minutes.
Transfer pork chops to baking dish with the potatoes.
Cover the dish with tin foil and bake for 15-20 minutes or until 70C.
Lemon Roasted Potatoes
INGREDIENTS
3 pounds potatoes, peeled and cut into thick wedges
1/3 cup vegetable oil
2 lemons, juiced
2 tsp salt
1 tsp oregano
1/2 tsp ground black pepper
3 cup chicken broth
INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour. 1 hour 45 minutes for soft and melty.
Greek Rice Pilaf
INGREDIENTS
1 1/2 Tbsp extra virgin oil (or butter)
2 garlic cloves, minced
1 tsp onion powder
1 1/2 cup long grain white rice , uncooked (Note 1)
1 1/4 cup chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 Tbsp finely chopped fresh dill
Salt and pepper
INSTRUCTIONS
Heat oil over medium heat in large saucepan or small pot.
Add garlic. Cook for 1 minute..
Add rice and stir until rice turns mostly translucent.
Add broth, onion powder and water. Place lid on, bring to simmer then turn heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from from stove and rest for 10 minutes (keep the lid on).
Remove lid. Stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
INGREDIENTS
1 large cucumber, peeled
2-3 cup full fat plain yogurt
2 large garlic cloves, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1/2 tsp salt
1 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon
INSTRUCTIONS
Peel and grate the cucumber, salt it and put it in a bowl, covered in the fridge.
Combine the yogurt, garlic, oil, vinegar, and lemon in a large bowl. Cover and refrigerate.
Transfer the grated cucumber and fresh dill to the yogurt mixture right before you eat it and stir to combine. Salt to taste.
Pork Chops
Marinade
INGREDIENTS
1 tsp garlic salt
1 tsp oregano
1 tsp onion powder or dehydrated onion flakes
1/2 tsp salt
1 tsp ground fresh pepper
1/4 c lemon juice
1/4 canola oil or vegetable oil
4 pork chops
Marinate four hours.
INSTRUCTIONS
Season all sides of the pork chops with a generous amount of kosher salt and freshly ground pepper.
Preheat large pan for 3 to 5 minutes med-high. When hot, add 5 tablespoons of vegetable of oil to pan. Sear each side of pork chops for 1-2 minutes.
Transfer pork chops to baking dish with the potatoes.
Cover the dish with tin foil and bake for 15-20 minutes or until 70C.
Lemon Roasted Potatoes
INGREDIENTS
3 pounds potatoes, peeled and cut into thick wedges
1/3 cup vegetable oil
2 lemons, juiced
2 tsp salt
1 tsp oregano
1/2 tsp ground black pepper
3 cup chicken broth
INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour. 1 hour 45 minutes for soft and melty.
Greek Rice Pilaf
INGREDIENTS
1 1/2 Tbsp extra virgin oil (or butter)
2 garlic cloves, minced
1 tsp onion powder
1 1/2 cup long grain white rice , uncooked (Note 1)
1 1/4 cup chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 Tbsp finely chopped fresh dill
Salt and pepper
INSTRUCTIONS
Heat oil over medium heat in large saucepan or small pot.
Add garlic. Cook for 1 minute..
Add rice and stir until rice turns mostly translucent.
Add broth, onion powder and water. Place lid on, bring to simmer then turn heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from from stove and rest for 10 minutes (keep the lid on).
Remove lid. Stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
Minestrone Soup
Olive oil
1 onion
1 zucchini
1 celery stalk
1 carrot
4 tsp garlic, minced
4 - 6 cups vegetable broth
1 can pasta sauce
2 cans kidney beans (or 1 kidney bean/1 white bean)
1 can diced tomatoes
1 tsp parsley
1 ½ tsp oregano
1 tsp basil
½ tsp thyme
2 tsp salt
1 tsp pepper
1 - 2 cups frozen spinach
1 cup dried pasta
Once you have chopped/diced/julienned your vegetables, heat olive oil in large soup pot.
Saute the vegetables, until the onions turn translucent. Add in the garlic while you saute the vegetables.
Add vegetable broth to the vegetables, plus the canned tomatoes, beans and spices.
Bring soup to a boil, then reduce heat and simmer for 20 mins.
Add the frozen spinach and the pasta and cook for an additional 20 minutes, until the pasta is cooked.
1 onion
1 zucchini
1 celery stalk
1 carrot
4 tsp garlic, minced
4 - 6 cups vegetable broth
1 can pasta sauce
2 cans kidney beans (or 1 kidney bean/1 white bean)
1 can diced tomatoes
1 tsp parsley
1 ½ tsp oregano
1 tsp basil
½ tsp thyme
2 tsp salt
1 tsp pepper
1 - 2 cups frozen spinach
1 cup dried pasta
Once you have chopped/diced/julienned your vegetables, heat olive oil in large soup pot.
Saute the vegetables, until the onions turn translucent. Add in the garlic while you saute the vegetables.
Add vegetable broth to the vegetables, plus the canned tomatoes, beans and spices.
Bring soup to a boil, then reduce heat and simmer for 20 mins.
Add the frozen spinach and the pasta and cook for an additional 20 minutes, until the pasta is cooked.
Tuesday, 14 April 2020
Banana Bread
1⁄2 cup butter, softened
1cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla (optional)
¾ cup crushed walnuts (optional)
Preheat oven to 350ºf / 180ºc.
1cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla (optional)
¾ cup crushed walnuts (optional)
Preheat oven to 350ºf / 180ºc.
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350º/ 180º for 55 minutes. Makes 1 loaf.
Keeps well, refrigerate.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350º/ 180º for 55 minutes. Makes 1 loaf.
Keeps well, refrigerate.
Challah bread
5 1/2 cups flour
1/2 cup sugar
1 tbsp salt
1 tbsp yeast
2 1/4 cups of hot water
3 eggs
1/4 cup of veg oil
Mix dry ingredients well. Add the wet ingredients, mixing slowly. Knead for 10 minutes. If the dough is wet, add an extra cup of flour. Let rise for 2 hours. Punch down and divide the dough into two balls. Let the dough rise again for two hours. Gently braid, as to not deflate. Let rise another 25 minutes.
Bake at 350 degrees for 35 minutes.
1/2 cup sugar
1 tbsp salt
1 tbsp yeast
2 1/4 cups of hot water
3 eggs
1/4 cup of veg oil
Mix dry ingredients well. Add the wet ingredients, mixing slowly. Knead for 10 minutes. If the dough is wet, add an extra cup of flour. Let rise for 2 hours. Punch down and divide the dough into two balls. Let the dough rise again for two hours. Gently braid, as to not deflate. Let rise another 25 minutes.
Bake at 350 degrees for 35 minutes.
Monday, 23 March 2020
Extreme Chocolate Cake
Original recipe yields 12 servings
Cake
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Icing
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract
Cake
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Icing
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
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