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Saturday, 6 October 2012

Meat Pies

It's been 5 years since I made these meat pies last and I could not remember how to make the gravy. I had a rough idea, but didn't really know the measurements, so I had to just throw it together and hope for the best. I'm glad they worked out.

- beef chunks                              
- 1 teaspoon garlic
- 1 onion sliced
- 2-3 teaspoons beef stock powder
- 2 cups water
- 1 tablespoon flour
- 2 tablespoons worcestershire sauce
- salt and pepper
- puff pastry

1. Cook the beef chunks with the onion and garlic and until browned.

2. Sprinkle the beef stock powder, salt and pepper all over the meat.

3. Add the flour worcestershire sauce and water over the stock powder. Stir until combined.

4.  Leave to cool.

5.Once cool, use the mixture to make the inside of pies. 

A Trio of Bruschetta

I find bruschetta to be quite a simple starter, but it also makes a great snack as well. In the warmer seasons, it is nice and refreshing. When I make bruschetta, I like to take the seeds out because I don't like the seeds of the tomatoes. 

*my measurements aren't accurate in bruschetta as I go by taste.*

*all the bruschetta has the same method... just throw it altogether and toss. Serve on grilled bread*

1.
Bruschetta Greca:
- 3 tomatoes
- 1 tsp garlic
- a few olives (to your liking) , sliced thin
- a little bit of feta cheese (to your liking) cubed small
- a few leaves of oregano, chopped fine
- a squeeze of lemon juice
- a spash of olive oil
- some salt and pepper

2. 
Bruschetta al Pomodoro:
- 3 tomatoes
- some red onion
- 1 tsp garlic
- a few leaves of basil, chopped fine
- some salt and pepper
- a splash of olive oil

3.
Bruschetta Messicana:
- 3 tomatoes
- some red onion
- some jalapeno chilli finely chopped
- a squeeze of lime juice
- a splash of olive oil
- some salt




Wednesday, 3 October 2012

Greek Politiko Briam

For something with such little ingredients in it, I am surprised how tasty it is. Also this was my first time making Bechamel sauce. It's a lot easier than I thought it was.

- 1 kg zucchini, sliced                  
- 1 kg potatoes, sliced
- 1 large onion, sliced
- 4 cloves garlic, sliced
- 150ml olive oil
- 200ml water
- salt and pepper to taste

Bechamel sauce:
- 1 litre fresh milk
- 250g butter
- 1 cup flour
- 200g grated parmesan cheese (2/3 for the the sauce, 1/3 for the top)

1. Place all ingredients (except bechamel sauce ingredients) in an oven dish and season with salt and pepper.

2. Bake this in a preheated oven, 200 degrees celcius, for 1 hour, until all the water is absorbed and the vegetables are golden.

To make the sauce:

1. In a heavy bottomed pan, gently heat the butter until it melts.

2. Add the flour and stir constantly.

3. Add half of the milk and continuously stir with a whisk.

4. When the sauce starts to thicken, add the rest of the milk while stirring.

5. When the sauce thickens more, turn the temperature down to the minimum and add 2/3 of the cheese.

6. Spread sauce over the baked food, sprinkle the rest of the parmesan cheese on top, and bake in the oven at 160 degrees celcius for 30 minutes.