Greek New Year's Cake Recipe - Vasilopita

So, the New Year, 2015 is here. I hope you all enjoyed the festivities over Christmas and are back into the swing of things. It's been a while since I've posted as life has been incredibly busy for us (as I'msure it has been for everyone) and I have really missed posting. The reason I started this blog was to give something back to others, whether that be by sharing a recipe or suggested days out or activities to enjoy with your families. 

It may seem counter intuitive to post a cake recipe in January when this is the month that most start a health kick, however, this cake is not only delicious, it's not extremely indulgent either and is also a tradition for us Greeks. Vasilopita (St. Basil's bread) is a bread/cake hybrid infused with orange which is baked with a foil wrapped coin inside it; it is traditionally served on New Year’s Day. There are a few different versions of the biblical tale and the story of St. Basil and the tradition of baking a cake with a foil wrapped coin in it. When I was little, my folks always told me that the person who finds the coin will have success in the New Year ahead. 

I am sure you and your families will enjoy this recipe. It is my own and I hope you love it. 

Enjoy Cx

Serves:  10-12   Prep time:  15 mins   Cook time: 30 minutes + 30 minutes cooling time

Ingredients: 

110 ml vegetable oil 

150g caster sugar 

240g self-raising flour (sieved) 

2 tsp baking powder (sieved) 

3 large eggs 

150g flaked almonds (optional) 

Juice of 1 orange 

Rind of 1 orange 

2 tbsp brandy (optional) 

Grease proof paper 

X 1 pound coin (washed in hot, soapy water then wrapped up super tight in kitchen foil)

Method:

o Preheat your oven to 195c/170c fan/gas mark 5 and line a cake tin with the grease proof paper - I use a silicone Bundt mould to make this cake as it is designed to make turning out cakes really easy without the need to use grease proof paper - you can buy one here http://www.johnlewis.com/mastrad-silicone-savarin-baking-mould-dia-26cm/p813287

o Mix and beat the oil and the sugar

o If using flaked almonds, place them in a freezer bag and bash them with a rolling pin until most are broken up

o Place the almonds on a baking tray and place in the oven for around 5-8 minutes, checking regularly until they are golden brown colour (make sure they don't burn!)

o Whilst waiting for the almonds to brown, beat the eggs and then add this, along with the orange rind orange juice, and brandy to the oil and sugar mixture - mix well.

o Add your flour and baking powder to the wet ingredients and fold in gently.

o Take your almonds out of the oven, allow to cool for 5 minutes then stir into your cake mixture

o Add your cake mixture to your tin lined with greaseproof baking paper.

o Lightly dust your foil wrapped coin in flour and put into the cake batter until it sinks in completely

o Bake in the oven for 25-30 minutes. Check the cake is cooked  through by inserting a sharp knife or skewer into it. If it comes out clean, it's ready!

o Allow to cool for 30 minutes and then finish off with a dusting of sieved icing sugar to decorate

Sweet Chilli and Crispy Chicken Tortillas

This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool. We hope you enjoy this light summer family meal as much as we do!

It's officially summer! Say hello to longer sunshine-y day's, ice cream, barbecues and picnics in the park. With the summer holidays now fast approaching, for me it'll be a case of cooking easy family meals that require as little time in the kitchen as possible so that more time can be spent enjoying the wonderful British summer with my family. Even if it does rain every now and again!

This toddler tested and approved recipe is a great way to contribute to their five a day. The main reason I love this meal so much is that it is so versatile. You can encourage your little one to let you know which veggies and sauce they'd like before you make it. My little one chose beetroot, sweetcorn and lettuce for hers (no sauce), whilst her dad and I opted for sweetcorn, lettuce, mixed peppers and sweet chilli sauce. Getting the little ones involved will go some way in making sure that at the end of the meal, all you see is empty plates. Feel free to change it up and experiment!

This recipe comes out at approximately £2.02 per portion if you buy Morrisons own brand products.

Cx

Serves 4   Prep time: 10 mins   Cook time: 20-25 minutes

Ingredients:

400g Morrisons British Chicken Breast Steaks

Morrisons Little Gem Lettuce (pack of 2)

Morrisons Sweet Chilli Sauce

x1 packet of soft flour tortillas 

x1 red, green & yellow peppers

x1 tin of sweetcorn

Half a packet of golden breadcrumbs

80g plain flour

80 ml semi skimmed milk

8 tbsp of sunflower/vegetable oil

Method:

o Wash and prep your chosen vegetables and set to one side.

o Place the flour and the milk in separate bowls.

o Grab a plate and sprinkle half a packet of breadcrumbs onto one side of the plate.

o Cut your chicken steaks in half (into thin strips.) Place some cling film on your worktop and put your chicken strips on top. Use additional cling film to cover them

o Using a rolling pin, gently tap your chicken breasts to tenderise the meat. 

o Once you have done this, uncover the meat and place each chicken strip into the flour bowl, then the milk bowl and finally roll into the breadcrumbs and leave on the plate.

o Once you have done this with all the chicken strips, add 4 tbsp of sunflower or vegetable oil into a frying pan on a medium heat and preheat your oven to 220C/200C fan/gas mark 7.

o Add half of the chicken strips and cook on each side for 2 minutes. Once you have sealed off the first batch of chicken, transfer to an oven proof dish. Before adding another 4 tbsp of oil to the pan to repeat this process for the second batch of chicken, empty any breadcrumbs that are loose in the pan into the sink so that they do not burn.  

o By now, your oven should be warm enough to add your dish with all your sealed  off chicken strips. o Cook for another 15-20 minutes until the chicken is cooked through thoroughly.

o Once your chicken is done, warm up your tortillas, get them on a plate and chuck on a couple of chicken strips on each along with a selection of the vegetables you prepared at the start and finish off with a drizzle of sweet chilli sauce.

*Prices per portion are approximate, are correct at time of posting & only include ingredients. Prices will vary depending on where you shop.

Weekend Flavour

The weekend is here, the World Cup has arrived, it's Father's Day on Sunday and even though we can't guarantee that the sun will continue to shine there's no better feeling than being with friends and family.

If you're busy hosting Father's Day this year, take the time to put your feet up on Saturday night (especially if you are staying up to watch the football) and try your hand at this super easy "tear and share" mozzarella, tomato and spinach pastry and super refreshing salad. After a long week at work, I know I'll be giving this another go!

Enjoy the weekend.

Cx

Serves 4   Prep time: 10-15 mins   Cook time: 12-15 minutes

Ingredients:

For the pastry:

375g puff pastry (I use the Sainsburys Ready Rolled Light Puff Pastry)
3 tablespoons of sun-dried tomato paste
50g of fresh spinach
75g of mozzarella
250g of cherry tomatoes
30g of medium cheddar cheese
Pinch of pepper for seasoning

For the salad:

100g of cherry tomatoes
80g of cucumber
120g pre-packed salad (I use Sainsburys Bistro salad)
Splash of balsamic vinegar
Drizzle of olive oil
Small squeeze of lemon juice
Pinch of pepper for seasoning

Method:

o   Preheat your oven to 200C/180C fan/gas mark 6
o   Line a large baking tray with parchment paper
o   Unroll your pastry onto the baking sheet. Add, and then spread your sundried tomato paste leaving 1cm all around the pastry edges
o   Wash your spinach and tomatoes. Chop your tomatoes, grate your cheddar cheese, then tear up your mozzarella into small/medium sized pieces and chuck all your ingredients onto the pastry
o   Add a pinch of pepper for seasoning
o   Place in the oven for 12-15 minutes, or until the pastry turns golden brown
o   Whilst your pastry is cooking, fix up your salad. Chop your remaining cucumber & tomatoes, add them to your washed salad & season with a drizzle of olive oil, balsamic vinegar, some black pepper and a small squeeze of lemon juice

Waste not, want not – if you have some left over sun-dried tomato paste you could try stirring this in to 250g boiled pasta (we like Fusilli). Steam your leftover spinach as per the cooking instructions and add this, along with any leftover mozzarella to create a simple, healthy pasta dish.

*Prices per portion are approximate, are correct at time of posting & only include ingredients. Prices will vary depending on where you shop.

Simple Weeknight Meal

There are very few things in this world that make me happier than giving a plate or bowl full of food that I have cooked to my daughter, seeing her smell the aromas, eat a forkful & say "mummy, you are the best cook in the world." I feel even better when I know that what she is enjoying is a plate full of healthy food that didn't take hours slaving over a stove to concoct and actually, didn't cost a huge amount of money to make.

It may sound silly, but these days, juggling a full time job whilst raising a family does mean that getting anything edible on a plate on a week night (or even weekends, well who else is going to do that washing, cleaning & ironing?) is a triumph in itself. I learnt most of my culinary skills from my mother, who always did her best to introduce my siblings and me to good food from different cultures (this one is a Greek dish called Kritharaki). 

If, by sharing some of these recipes, you can experience an (almost) stress free mealtime & maybe even an extra 15 minutes to spend with your family before Cbeebies bedtime hour is over, well...that would make me even happier.

For you lovely veggies, feel free to substitute the chicken breast for Quorn chicken style pieces or leave it out altogether for an even simpler pasta dish.

For those with little ones that like a little heat, you could also add half of a finely chopped red chili to give the dish a bit of a kick.

The cost per portion is approximately £1.45 and is based on the By Sainsbury's ingredients used below.

Enjoy

Cx

Serves 4     Prep time: 10 mins    Cook time: 20 mins

Ingredients:

o   460g chicken breast fillets

o   400g orzo pasta

o   1 onion

o   1 tin of chopped tomatoes

o   1 tsp mixed herbs

o   1 tbsp. of tomato puree

o   1 tbsp. olive oil

o   Pinch of salt

o   Pepper (for seasoning)

o   Fresh flat leaf parsley (for seasoning)

Method:

1. Rinse your chicken breast and dice into chunks

2. Finley dice your onion

3. Add your olive oil to another pan and place on a medium heat and chuck in your chicken breast - cook for approx. 6-8 minutes until golden brown. Add your onions, chopped tomatoes, mixed herbs, tomato puree and a dash of pepper.

4. Boil 4 litres of water in your kettle & transfer to a large pan on a medium heat and add just a pinch of salt

5. Whilst your chicken is cooking thoroughly in the sauce (it needs to cook for at least another 10 minutes while your pasta is cooking) add your orzo to your large pan of boiling water & cook for approx. 9-11 minutes.

6. Once your pasta is done, drain off the water, add a drizzle of olive oil & transfer the pasta to the sauce pan. Turn off the heat & stir the sauce through the pasta.

7. Add a small amount of chopped parsley & you're ready to tuck in.

*Prices per portion are approximate, are correct at time of posting & only include ingredients. Prices will vary depending on where you shop.

Easy Sunday Lunch

Here’s an easy, healthy & cheaper alternative to a Sunday roast - minus some trimmings (you can add Yorkshire puds if you feel that a roast isn’t complete without one!)

It was inspired by our Easter Sunday lunch. We cooked it Kleftiko “style” (baked slowly & covered in the oven).

Don’t let the 3 hour cooking time fool you – this is one of those deceptively easy recipes that frees up some precious time to get on with the washing/ironing or spending time with the kids.

Based on the ingredients used (a mixture of By Sainsbury's, Sainsbury's Basics & So Organic ranges) this works out to roughly £3.36 per portion.*

You can also replace the lamb steaks with a leg of, or diced lamb. Enjoy!

Serves 4   Prep time: 15 mins   Cook time: 3 hours

For the meat:

o 2 tbsp. olive oil
o 2 carrots
o 2 onions
o 3 cloves garlic 
o 1 bay leaf
o 2 sprigs of rosemary
o 2 sprigs of rhyme
o Juice of 1 lemon
o 400g of lamb leg steaks (approx. 4 steaks)
o 1 sheet of parchment paper

For the potatoes:

o 1kg Maris piper or Desiree potatoes (halved or quartered)
o A few glugs of olive oil

For the salad:

o 1 bag of salad
o 160g of cherry tomatoes
o Half a cucumber
o Drizzle of olive oil & Balsamic vinegar

Method:

1. Pre-heat your oven to 180C/160C fan/gas mark 4
2. Line a baking tray with your sheet of parchment paper, pop your lamb chops in & drizzle with 2 tbsp. of olive oil & add your fresh rosemary & thyme (dried herbs work just as well) along with some black pepper.
3. Peel & chop your washed carrots along with your onions (which should be cut into quarters) and your garlic (sliced into halves).
4. Add your veg into the tray of lamb & finish off with juice of 1 lemon.
5. Cover the tray with baking foil & place in the oven on the top shelf (the lamb will need to cook for 3 hours).
6. After 1 hour & 30 mins scrub, wash, peel & halve (or quarter) your potatoes & par boil them in a pan for about 6 minutes. Once drained & while they are still hot toss in a colander (this will help them turn nice & crispy) and add a pinch of salt. Add a few glugs of olive oil to a roasting pan & pop in the oven for 5 minutes to warm up; then add your potatoes to the pan covering each one with some of the oil. Pop them into the oven when there is 1 hour left on the clock for the lamb. Place your lamb on the bottom shelf of the oven & place your potatoes on the top shelf. Increase oven temperature to 220C/200C fan/gas mark 7 for the remaining hour. 
7. 10 minutes before your timer goes, wash & chop your cucumber & tomatoes, add them to your washed salad & season with a drizzle of olive oil, balsamic vinegar & some black pepper.

Cx

*Prices per portion are approximate, are correct at time of posting & only include ingredients. Prices will vary depending on where you shop.