This banitsa recipe serves 8 to 10 slices and requires filo pastry, ricotta, feta, butter, and eggs. After melting the butter, mix the cheeses with eggs, and layer the filo with the mixture. Bake at 200-210°C for 25-30 minutes. Serve warm, optionally with yogurt. Enjoy
Banitsa Recipe
Ingredients serves 8 – 10 slices
500g filo pastry
250g ricotta cheese
250g feta cheese
100g butter
6 eggs
12 cloves
Method For banitsa
1) Turn the oven on mark between 7 and 8 that is equivalent to 200c to 210c
2) melt the butter then crack the eggs, crumble the feta cheese and add the ricotta cheese into a bowl and mix well
3) brush a baking dish with butter then prepare the filo pastry (have a wet cloth to keep the filo covered to prevent from drying out)
4) take 1 sheet out brush that with butter then take about 3 spoons full of the mix and scatter near 1 edge then roll and start placing them into the baking dish
6) continue doing this until you have a covered layer then brush with butter and egg yolk and bake in the oven for 5 to 30 minutes
The recipe for braised ham with Madeira sauce serves 10 and requires 1.5 kilos of gammon, Madeira wine, beef stock, brown sugar, cloves, and corn flour. First, soak the gammon to remove salt, then boil it in stock for an hour. Next, stud with cloves, add wine, and braise in the oven for another hour. Finally, coat with brown sugar and bake for 10-15 minutes. Slice and serve to enjoy.
BRAISED HAM WITH MADEIRA SAUCE
Ingredients serves 10 portions
1½ kilo of gammon
125ml madeira wine
500ml beef stock
100g brown sugar
12 cloves
30g corn flour
Method For the braised ham with madeira sauce
1) soak the gammon in cold water for hours to remove excess salt
2) then put the gammon into the casserole, cover with the stock bring gently to the boil and let it boil covered for an hour
3) turn the oven on, on mark number 7 190c then take out ham and remove the fat and then stud the ham with cloves
4) put it back into the braising pot add the madeira wine cover and braise in the oven for another 1 hour
6) after 1 hour take out remove the cloves place the ham into baking tray cover with the brown sugar and put back in the oven for further 10 to 15 minutes
This cooking guide outlines the process for preparing a flavorful steak. Key ingredients include butter, garlic, and herbs. The steak is seared in a hot pan, basted with melted butter, and then rested before serving. Cooking time varies based on thickness and desired doneness, ensuring optimal flavor and texture.
Ingredients
Steak
butter
garlic
rosemary and thyme
butter
Method
heat the frying pan until very hot and sprinkle with salt
add the steaks and leave for 20 seconds without touching then you turn around (by now you should have tiny fat liquid in the pan, if not add a tiny bit of oil) add the garlic rosemary and thyme cook for another 1 minute or so
add the butter bast for 30 seconds and remove on a griddle to rest
please note: depends on the thickness of the steak and the doness you like for rare leave it to rest for medium give it 4 to 5 minutes in hot oven and for well done 8 to 10 minutes
Always let the steak rest befor you serve 5 minutes is fine
A truly indulgent, perfectly balanced meal that brings together rich comfort and bright freshness. The star is a prime cut of rib eye steak—well-marbled with soft, melting fat that crisps beautifully when seared, delivering deep, buttery, beefy flavour with every tender bite. Cooked to your liking, it has a lovely golden, caramelised crust and juicy, succulent meat at its centre.
It is served alongside traditional dauphinoise potatoes: thinly sliced potatoes layered slowly with rich double cream, garlic, and a hint of nutmeg, then baked until soft and meltingly tender in the middle, with a golden, lightly crisped top that is impossibly creamy and full of warm, aromatic flavour.
To complete the dish, a light fresh salad cuts through the richness perfectly: crisp mixed leaves, sweet cherry tomatoes, refreshing cucumber and sharp red onion, tossed in a simple light vinaigrette that adds a bright, zesty finish to every mouthful.
Ingredients for the dauphinoise
peeled potatoes
400ml double cream
400ml milk
4 garlic cloves
rosemary thyme bayleaves
salt and pepper
Ingriedients for the ribeye steak
4 ribeye steaks approximately 250g each
40g of butter salt
Ingriedients for the salad
rocket or lettuce
tomatoes
cucumber
carrots
olive oil
Method for the Dauphinoise
1) Turn the oven on to 180c to 190c
2) in a pot put the cream, milk, bayleaves, rosemary and thyme and bring gently to the boil so we can infuse the cream and milk
3) slice the potatoes (not to Thick) and start layering the potaoes into baking dish season nicely every level
4) as soon as the milk and cream had infused pass them trough a strainer then pour in the cream and double cream and cover all the potatoes
5) bake in the oven for an hour
6) take out put on top grease prrof paper put sometghing that is quite flat on top and add some weight to that, refregirate over night preferably (if not overnight give the a couple of hours)
7) take out turn upsight down on a chopping board cut it into to desired portions and eighter heat it back again in the oven or store it back in the fridge for when you ready to use
Method For the Ribeye steak
1) heat frying pan and add some salt
2) fry in the steaks for about 2 minutes ( do not touch) then flip over and fry for another 2 minutes adding the butter rosemary thyme and baste with the butter
3) take out rest for 5 minutes and serve
Method for the salad
cut all the salad small cubes and mix together with the olive oil
The recipe for Beef Do Piazza serves 10 and requires ingredients like chuck steak, onions, and yogurt, along with spices for flavoring. The cooking process involves frying meat and spices, simmering with yogurt, and preparing spiced basmati rice. It is garnished with fried onion rings and lemon rind for serving.
BEEF DO PIAZZA
Ingredients serve 10 portions
1 kg chuck steak cubes
25ml oil
250g chopped onion
30g fresh ginger
4 Cloves of garlic chopped
37g medium curry powder
300ml yogurt
1 zest of lemon and the juice
2 onions cut into rings
For the rice with spices
1kg rice basmati rice
1 cinnamon stick
2 cloves
5g cumin seeds
5g turmeric
Cardamom
Method For the beef do piazza
1) Turn the kettle on to do some beef stock (this is to add to the meat if it dries out during cooking)
2) heat a pot and add oil add the meat and fry the meat for minutes then add the the chopped onion cook for 5 minutes then add the garlic, ginger, and the curry powder and cook for further minutes
3) Remove from the heat, then add the yoghurt and the lemon juice mix well, return to the stove, bring to the boil cover , and simmer for 1 1/2 hrs
4) Wash and prepare the rice
5) Heat 2 frying pans and add some oil into them. 1 is to fry the onion rings (not all leave some for garnish), and the other is to heat in the spices
6) Once the spices are done, add them to the rice, turn the rice on, and cook for about 20 minutes covered on low heat
7) When meat is done, add the onions to it, mix well, and serve with the rice onions garnish and lemon rind. Enjoy!!!!!!!
The Baked Pasta Pie recipe serves six and requires ingredients such as puff pastry, macaroni, various meats, herbs, tomato puree, onion, garlic, parmesan, eggs, and seasoning. The method involves sautéing onions and garlic, cooking meat, preparing a sauce, blanching pasta, and layering ingredients in a dish before baking for 90 minutes at 190°C. Allow to rest before serving for optimal enjoyment.
BAKED PASTA PIE
Ingredients serves 6
900g puff pastry ( 4 rolls )
900g pasta rigatoni
450g mince beef
450g mince pork
450g chicken livers
Thyme, bay leaf, rosemary
30g tomato puree
1 onion
4 cloves of garlic
60g parmesan
4 eggs
1 beef cube
seasoning
Method For the baked pasta pie
1) Chop the onion and garlic, then fry them for about 2 minutes, adding the thyme bayleafs and the rosemary, too
2) Add the mince meat and cook well, for about 3 to 4 minutes
3) Add the tomato puree and cook for another 2 to 3 minutes add bb the beef cube, water bring to the boil and simmer for about an hour
4) In the meantime, blanch the pasta in water and salt and leave on the side
5) Heat a frying pan and cook the liver for 2 minutes on each side and set aside
6) crack the eggs and lightly beat them and set aside as well with the parmesan cheese
7) As soon as the sauce is ready, turn on the oven on 190c, then mix in the pasta, eggs, parmesan cheese, and good seasoning, then lay in 1 sheet of puff pastry in the bottom of the baking dish make sure that you have brushed the baking dish with oil or butter
8) Start pouring the pasta in the dish halfway, then scatter the liver and finish with more pasta on top and cover with another sheet of puff pastry
9) brush the top with egg wash (egg yolk with tiny splash of milk) and bake in the oven for 1 and half hours
10) Take out, and if you have time, leave to rest if you do not have time to serve and ENJOY!!!!!!!!
This recipe for Mediterranean Tuna serves four and features key ingredients like tuna steaks, onion, garlic, peppers, and various herbs. The preparation involves sautéing the vegetables, adding tomato puree and white wine, then simmering with chopped tomatoes for an hour and a half. Capers, olives, and basil are incorporated before the tuna is added. The dish is recommended to be served with mashed potatoes for a delightful meal.
MEDITERRANEAN TUNA
Ingredients serves 4
4 tuna steaks approximately 200g each
1 small onion
4 Cloves of garlic
2 peppers
Thyme, bay leaf, rosemary
70g tomato puree
800g of chopped tomatoes
500g passata
50g olives black
50g of capers
Bunch of basil
Method For the Mediterranean Tuna
1) slice the onion, garlic, and peppers then fry them for about 2 minutes adding the thyme
bayleafs and the rosemary too
3) add the tomato puree and cook well for about 3 to 4 minutes
4) add the white wine and reduce by 3\4 then add the chopped tomatoes and the tomato
juice (passata) bring to the boil then let simmer for about 1 and half hour
5) add the capers black olives and basil and bring back to the boil
6) turn off the heat dip in the tuna then cover and let rest for 5 minutes
This recipe serves 4 to 6 and outlines how to prepare savory beef olives. Key ingredients include top side beef, bacon, hard-boiled eggs, parsley, breadcrumbs, onions, garlic, red wine, and chopped tomatoes. The process involves boiling eggs, mixing a filling with bacon and spices, pounding beef, rolling it with the filling, browning in oil, and simmering in a casserole until ready to serve. Enjoy!
Ingredients serve 4 – 6 for the beef Olives
12 slices of top side beef
6 rashers of bacon
2 hard-boiled eggs
30ml chopped parsley
60g breadcrumbs
1 onion
4 cloves of garlic
200ml cooking red wine
400ml chopped tomatoes
Method For the beef olives
1) Prepare the eggs first by putting the eggs in water, bringing them to the boil, and boil for 5 minutes
2) Chop the bacon and put it into a bowl, then add the breadcrumbs and the chop parsley
3) Chop the onions and garlic and put them into separate containers, then add the bay leaf, thyme, and Rosemarie
4) Peel and chop the eggs and mix that with the bacon, breadcrumbs, and parsley (filling)
5) Now pound the beef, then put some filling in the middle and roll the beef and close it with toothpick
6) Heat some oil in the casserole and brown the meat, then take the meat and add the onion, garlic, Rosemarie, thyme, and bay leaf and cook for a minute or so
7) Add the wine deglaze to reduce, then add the tomatoes, the beef on top, then bring to the boil and simmer for about 1 hour and half covered
8) After 1 hour and a half, turn the heat off and serve ENJOY!!!!!!!!
This recipe outlines how to make 12 small falafel accompanied by a refreshing tzatziki sauce. To prepare the falafel, blend washed chickpeas with parsley, onion, garlic, ground coriander, cumin, and flour, then shape into balls and fry until golden brown. The tzatziki sauce is created by grating cucumber, squeezing out excess water, and mixing it with yogurt, lemon juice, and chopped mint. The falafel is served warm with the tzatziki for a delicious meal. Enjoy!
