Category Archives: Dinner

Tuscan Meatballs au Gratin

These have to be our favourite meatballs. They have everything we love. Good quality beef, cheese and mediterranean flavours.

This dish is actually lighter than you might think. The trick is to remove any fat after cooking the meatballs by draining them in a colander. The lemon zest lifts the whole thing up, and the fresh herbs add freshness. A great dish for all year round. Serve over pasta, with french bread or in a sandwich, or make small ones and serve as an appetizer. Also make a double batch and put one in the freezer for an other day (without the cheese).

Serves 6

INGREDIENTS:

Sauce:

1 tablespoon olive oil
1/2 medium onion, peeled and finely diced
2 cloves garlic, peeled and grated
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 14-oz cans Italian-style diced tomatoes
1 glass dry white wine
a tiny grating of lemon zest, about 1/4 teaspoon
a pinch of sugar
Salt and pepper, to taste
1/2 cup cream, I use half-and-half
1 tablespoon fresh chopped parsley
1 tablespoon minced basil
1 tablespoon fresh oregano

Meatballs:

1-1/4 pounds lean ground beef
1/2 medium onion, peeled and finely diced
1 clove garlic, peeled and grated
1 egg yolk
1/2 cup panko bread crumbs
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper

Topping:

6 oz. fresh mozzarella
1/4 cup grated Parmesan cheese
1 tablespoon fresh oregano

INSTRUCTIONS:

In a large skillet melt the olive oil over medium heat. Add the diced onion and cook about 3 minutes . Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds until it starts to soften, Add the tomato paste. Stir in the sugar. Add the wine. Add the lemon zest.
Add the canned tomatoes and salt and pepper to taste. Add the herbs. Reduce heat to a simmer and let it cook while you prep the meatballs.
In a food processor, pulse the onion until it is finely diced. Add the remaining ingredients and pulse until well combined. Roll the mixture into meatballs about the size of golf balls.
Preheat the oven to 220° C / 425° F.
Heat a large non stick frying pan and add the meatballs to the pan with no extra oil. The meatballs will start to release some fat as they cook. Cook for 15 minutes – it’s okay if they aren’t cooked all the way through since they are also going into the oven. Remove from heat and drain off all the fat in a colander.
Place the meatballs in an oven proof dish.
Pour the sauce over the meatballs, add the cream. Stir.
Top with mozzarella and Parmesan cheese.
Place in the oven to bake until the cheese on top is bubbling , about 20 minutes.
Garnish with the fresh oregano.

Enjoy!

Myra XO

Classic Lasagna

8 Replies

Nothing beats classic lasagna!
And this is the easiest recipe you will ever make. It’s FOOL PROOF , anyone can make it even if you have never cooked before. Follow the recipe exactly and you will be super happy with the result. Also, it can be made ahead of time and it’s freezer-friendly!
This recipes does take some time to make and a little bit more effort – but I promise you, it’s worth it. I even double the recipe some times and put one lasagna in the freezer.
The lasagna has layers of classic meat sauce, bechamel and cheese. A.K.A. layers of goodness!
This one of those dishes that tastes even better the very next day! So if you have leftovers, lucky you!

Serves: 6-8

Cooking time: approx. 1 hour

INGREDIENTS:

• 9 fresh lasagna noodles
• 1 pound ground beef
• 4 oz. finely chopped bacon
• 1 onion peeled and diced small
• 3 cloves of garlic, peeled and grated
• Salt and Freshly ground black pepper, to taste
• 2 1/2 Cup Pasatta (tomato sauce)
• 1 1/2 tsp. sugar
• 1 tbsp. bouillon powder
• 1 tablespoon Italian seasoning
• 1 C. red wine or water
BECHAMEL:
• 1/2 Cup Butter
• 1/2 Cup Flour
• 1 tsp. salt
• 4 Cups milk
• a grating of nutmeg, about 1/8 tsp.
• 1 bay leaf
ADDITIONAL:
• 3 1/2 cups shredded mozzarella, divided
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS MEAT SAUCE:
• Preheat oven to 350° F / 180° C . Lightly oil a 9×13 baking dish or coat with nonstick spray.
• Heat a large skillet over medium high heat. Add the bacon and fry until it starts releasing a bit of fat, add the ground beef and onion and cook until beef has browned, add the garlic. Cook for about 3-5 minutes, making sure to crumble the beef as it cooks; season with pepper, to taste. Drain off excess fat. Put back on the heat. Stir in the pasatta, bouillon powder and Italian seasoning until well combined. Add the wine or water and let simmer on low heat for about 30 minutes. Taste and add more salt if necessary.
• Remove from heat.

DIRECTIONS BECHAMEL:
1. Heat a large pot with a thick bottom, add the butter and melt.
2. Add the flour and stir with a whisk until well combined.
3. Add the milk slowly, stirring constantly, until very well combined and there are no lumps at all.
4. Add the bay leaf and nutmeg.
5. Simmer for about ten minutes until flour is fully “cooked”
6. Remove from heat.
ASSEMBLE LASAGNA:
1. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/3 of the bechamel sauce and 1 cup mozzarella cheese. Repeat . Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and the Parmesan.
2. Place into oven and bake for 35-40 minutes, or until bubbling.
3. Let cool 15 minutes. This is an important step! *
4. Serve, garnished with parsley, if desired.
*Letting the Lasagna rest for 15 minutes will ensure that you can cut beautiful squares or portions.
*MAKE-AHEAD: Cover lasagna tightly with foil. Refrigerate up to 24 hours. Bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through and golden on top.
*TO FREEZE UNCOOKED: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover with foil and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*COOKED from frozen: sometimes I will make this recipe and divide it into four portions and pack them into foil baking dishes. Then freeze, when I’m in a hurry I will only have to defrost and place on a plate and microwave, and believe me….still really delicious.

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

14 Replies

…AND CRUNCHY VIETNAMESE MANGO SLAW!

Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!
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SERVES 4

INGREDIENTS BANH MI:

• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

CHICKEN:
• 1 pounds chicken breasts or thighs, de-boned

MARINADE:
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

METHOD:
1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

VIETNAMESE MANGO SLAW:
• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

METHOD SLAW:
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

GINGER LIME SRIRACHA MAYO:
• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
METHOD MAYO:
1. Place all the ingredients in a bowl and mix with a spoon.

TO ASSEMBLE THE BANH MI:
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.

Serve with plenty of paper napkins!

Enjoy!
Myra XO

Greek Meatballs in Tomato Sauce, Keftedes me Saltsa Domata

14 Replies

After having our first beach day of the season today I felt it more than appropriate to share this super delicious and easy dish with you that just screams SUMMER .

It’s the kind of dish you make in a breeze and it tastes heavenly, it reminds me of long hot summers in Greece.
You can serve it with pita bread and a Greek salad or oven fries, it’s all good and the point is to keep it simple.

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⏰ Prep time: 10 min
♨ Cooking time : 15
🍴 Serves : 4-6
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Ingredients:

• 1 lb. ground beef, pork, or lamb
• 1/4 – 1/3 cup fresh breadcrumbs
• 1 tsp. dried oregano
• 1⁄4 tsp. ground all spice * SEE NOTE
• 1 small red onion, grated
• 1 clove garlic grated
• 2 large egg yolks
• salt and freshly ground black pepper, to taste
————————
• 1 tablespoon olive oil (Greek preferably)
• 2 cloves garlic, minced
• 1 1⁄2 tbsp. tomato paste
• a pinch of sugar
• 1 (28-oz.) can whole peeled tomatoes, or cherry tomatoes
• 2 tsp oregano
• 1/4 tsp all spice
• 1 cup dry white wine
• salt and freshly ground black pepper, to taste
• 2 tbsp. chopped dill, for garnish

Instructions:

In a medium bowl combine the meat with the breadcrumbs, oregano, all spice, grated onion, garlic, salt, pepper and egg yolks.
Divide mixture into small balls or roll into ovals.
Heat a non stick skillet over high heat and working in batches, cook meatballs until browned on all sides for about 6-8 minutes. Transfer meatballs to a plate and wipe out the skillet with a paper towel.
Heat olive oil in the skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomato paste and a pinch of sugar. Tip in the can of tomatoes and the white wine. Add the oregano and all spice. Season with salt and pepper. Add the meatballs back to the skillet and cook for another 10 minutes. Garnish with Dill.

καλή όρεξη.

• NOTE: If you don’t have All Spice you can make a mixture of cinnamon, nutmeg and ground cloves in equal parts.

Enjoy!
Myra XO