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Ingredients:
200g/7oz Greek yogurt
2 eggs
125 ml water
3 tbsp olive oil
1/2 tsp salt
150g/5.3oz all purpose flour
100g/3.5oz Feta cheese coarsely crumbled
2 Tbsp Gruyere or Kefalotyri cheese grated
For the Filling:
250g/8.8oz fresh spinach
2 small spring onions
1 Tbsp dill chopped
1 Tbsp parsley chopped
2 Tbsp olive oil
50g/1.7oz Feta cheese coarsely crumbled
Directions:
For Filling:
1.Remove the stems of the spinach and give the spinach a good rinse. Let it drain completely in a strainer. Then finely chop and add to a mixing bowl. Mince the spring onions, their green parts as well and add to the bowl along with the parsley and dill. Add the 2 tablespoons of olive oil and season with a pinch of salt (not too much because feta is salty enough) and pepper. Mix everything well.
For the Batter:
In a mixing bowl stir the Greek yogurt with a whisk until it’s smooth and creamy. Whisk in the eggs, then the water and the olive oil. Add the salt and stir in the flour in bits at a time until a smooth runny batter forms. Stir in the crumbled feta cheese as well.
Put Together:
1.Preheat oven to 374°F.
2.Grease a round 28 cm/11 inch pan with olive oil. Add half of the batter and spread it evenly to cover the bottom of the pan. Then add the filling evenly on top. Toss the crumbled feta on top of the spinach (the one that’s for the filling). Then add 3 tablespoons of water into the remaining batter and give it a stir in order to make it a bit runnier, and spread spoonfuls of it on top of the spinach and feta filling. It doesn’t metter if it doesn’t cover the spinach completely. Sprinkle the grates Gruyere or Kefalotyri cheese all over on top along with drizzle of olive oil.
3. Bake for about 1 hour and 10 minutes, until it gets deep golden on top.
Ingredients:
1 Bakery White Cob Loaf
1/4c Cranberry Sauce
2x 250 brie wheels, at room temperature
2 Tbsp extra virgin olive oil
8 thyme sprigs
Directions:
1.Preheat oven to 350°F. Line a baking tray with baking paper. Use a large serrated knife to cut 4cm from the top of the loaf. Remove the bread from the center of the loaf, leaving a 2cm-thick shell (reserve bread for another use). Brush the inside of the bread shell with cranberry sauce.
2.Use a small sharp knife to carefully cut around the top of each brie to remove the rind on top. Place 1 brie, cut -side down, and arrange in the center of the bread shell. Use a small sharp knife to score the rind on top of the brie. Drizzle with oil. Place on the lined tray.
3. Bake for 20 minutes or until the brie melts and the bread is toasted. Arrange the thyme springs around the brie in bread to serve.
Ingredients:
2c mayonnaise
1 1/4 cup cheddar cheese- grated
4 green onions- thinly sliced
3/4 c bacon bits
3/4c shivered almonds
1 1/2 tsp garlic- minced
Directions:
1.To a medium-size bowl, add all ingredients. Mix thoroughly.
2.Store in the fridge, covered, until ready to serve
Ingredients:
2.5lbs chicken drumsticks
Salt and pepper
1/4tsp crushed red pepper
Sauce
1tsp olive oil
1/2 cup honey
2 Tbsp soy sauce
1/4 cup chicken broth
1 small onion diced
5 garlic cloves minced
1 tsp cornstarch
Directions:
1.Preheat oven to 425°F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.
2.In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
3.Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
4.Pat chicken so its dry. Place on to rack and season with salt, pepper, and crushed red pepper flakes.
5.Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook 5-10 minutes or until the chicken reaches 180-190 degrees F and juices run clean.
6.Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)
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