Easy hummus

Ingredients

400 grams of cooked chick peas

2 tablespoons olive oil

2 tablespoons soup Tahini –  optional

2 tablespoons soup water

3 tablespoons fresh lemon juice

1 garlic clove

1 pinch of paprika for serving

Directions

Put the cooked chick peas in mixer with all the ingredients together don’t put all the water immediately, to see first how wet the Hummus you might have to repeat the procedure into the mixer if you have a large quantity of chick peas ready! When you pour pour a few drops of olive oil, some paprika to taste,lemon and parsley.

Sesame chicken with noodles

Ingredients
500g chicken tenderloins
200g noodles
50g sesame seeds
50ml oyster sauce
1 bunch baby bok choy
1 tablespoon olive oil

Directions
Kids can place the sesame seeds on a plate. Roll chicken in sesame seeds to roughly coat.
Heat the oil in a large non-stick cooking pan over high heat. Add the chicken and cook for 2-3 minutes all sides or until golden and cooked through.
Meanwhile, cook the noodles in a cookware of boiling water following packet directions or until tender. Drain well. come back the noodles to the pan at the side of the oyster sauce and bok choy. Cook, gently moving, for 1-2 minutes or until the bok choy simply wilts.
Divide the noodle mixture among serving bowls and prime with the sesame chicken. Serve straightaway.

Chocolate Cookies

Ingredients
2 teaspoons vanilla extract
2 eggs
1 1/4 cups margarine, softened
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts

Directions
Preheat oven to 175c degrees .
In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then insert the vanilla. Combine flour, baking soda, cocoa and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

LOUKOUMADES FILLED WITH CHOCOLATE

Ingredients for Loukoumades

500 g full-fat milk
20 g beer yeast fresh
30 g sugar
5 g salt
520 g flour hard

corn oil for frying

Ingredients for Chocolate

100 g dark chocolate with 70% cocoa
100 g cream with 35% fat

honey for serving

Directions
For the filling:
Chop the chocolate, heat the cream to 90 ° C and pour it over the chocolate. Mix well until the chocolate melts and make a ganache. Empty the cream in small silicone capsules, if available, and place them in the freezer. If we do not have such capsules, we leave the ganache in the freezer to freeze and with a cornet we make small balls of 1.5-2 cm diameter onto a label and place in the freezer for several hours.

For the loumades (donats)

Place a little of the milk in the heat to gently rock and into it dissolve the yeast by adding sugar and salt. Empty the rest of the milk and stir the flour very well either in the mixer or wire. Leave the mixture in a warm place for at least 1 hour. In a saucepan, pour the oil in a not too strong fire. We take a little dough of the donut and cover with it a frozen ganache ball. We must be careful that the ganache is well covered and does not come out of the dough. To achieve this, we flourish our hands so that we can work better on the dough. Pour the stuffed dumplings into the oil and with a piercing spoon we turn them constantly until they get a golden color. Remove the donuts on draining paper and drain them warm with honey.

I found this fantastic recipe from  Stelios Parliaros

No Bake Chocolate Cake

 

Ingredients

• 200 gr sugar
• 50 gr cocoa
• 250 gr milk
• 125 gr butter
• 450 gr biscuits
• 1 tsp vanilla extract

Chocolate Ganache

• 120 gr whipping cream (35% fat)
• 120 gr dark chocolate – chopped

Directions

Prepare Cake

• Break the biscuits into small pieces into a large bowl.
• Prepare the chocolate syrup:Add the milk and butter into a medium sauce pan add sugar and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. After that add the cacao and vanilla extract. Set aside to cool slightly for about 10 minutes.
• Pour the biscuits over the syrup and combine well using a large spatula or spoon.
• Transfer the mixture into a 23 cm non-stick round cake ware, bottom lined with parchment paper.
• Press well using the back of the spoon or an offset spatula.
• Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.

Prepare Chocolate Ganache

Place cream into a small saucepan and heat until just begins to boil (no too much). Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.

Here is a train cake that I made for my girl. You can use several candies to create the train.

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Chicken gyros

Ingredients

Cooked chicken breast (leftovers)
small garlic clove -crushed
½ tsp dried oregano
2 tbsp Greek yogurt
10 cm piece cucumber, grated, excess juice squeezed out
2 tbsp chopped mint, plus a few leaves to serve
2 wholemeal pitta breads
2 tomatoes, sliced

Directions

Cut the chicken into small pieces.  Heat a non-stick frying pan and cook the chicken add garlic, oregano and some pepper. Meanwhile, make tzatziki mix the yogurt, cucumber and mint.

Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki.  If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

Pasta salad

Ingredients
25g pasta bows
2 cooked crispy bacon rashers, broken into pieces
15g spinach, chopped
6 cherry tomatoes, halved
½ tbsp creme fraiche
¼ tsp wholegrain mustard

Directions
The night before, cook the pasta following and run under cold water to cool quickly. Mix in the bacon, tomatoes, spinach, mustard and cream, and season with a little salt. You can add what ever you want like nuts. Spoon into an airtight container and keep overnight in the fridge.

Chicken roll-ups

Ingredients

1 wrap or tortilla

 

1-2 tbsp houmous

3 fat slices cooked chicken breast (Leafovers)

¼ avocado, taken out of its skin

3 cherry tomatoes

cheddar,  grated to make about 1 tbsp

Directions

Put a wrap on a board or plate. Spread the houmous onto the middle of it using a spoon or butter knife.

Tear up the chicken in a line to the middle of the wrap. Chop the avocado and put it next to the chicken.

Squish the tomatoes onto the wrap by squeezing them and tearing them in half.  Sprinkle on some cheese.

Roll up the wrap and press it down firmly.

Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 tablespoon white sugar
• 3 1/2 teaspoons baking powder
• 3 tablespoons butter (melted)

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Source: allrecipes

Hoisin wrap

Ingredients

200g cooked turkey or chicken (leftovers), cut into strips

2 flour tortillas

4 tbsp hoisin sauce

1 cucumber, deseeded and shredded

4 spring onions, trimmed and finely shredded

 

Directions

Heat a non-stick frying pan mix the chicken with half of the hoisin sauce. Warm the tortillas under the grill or according to pack instructions. Spread the tortillas with the rest of the hoisin sauce, and then use to wrap up the turkey or chicken with the cucumber and onions.