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Sirloin Steak with Garlic Bok Choy

Wednesday, July 07, 2021

You can use any cut of steak for this recipe, but sirloin is naturally lean and more afforable. It's delicious on its own with a bold beefy flavour and firm texture, also cooks well with marinades and sauces. Using beef broth and brandy to the pan sauce not only enhances the flavour but makes the sauce rich and creamy. If you don't want to use alcohol, then simply leave it out.
Sirloin is taken from the hip of the cow and tends to be slightly chewy as it's on the leaner side. I would suggest to get top sirloin, which is more tender and suitable for high heat pan searing and grilling, but be careful not to overcook them since the meat can start to turn tough and dry beyond medium.

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Biftekia Greek Meat Patties

Monday, July 05, 2021

These Greek patties, Biftekia, are packed with the Mediterranean flavours, juicy and super delicious. They are great for picnics and garden grill parties.
Biftekia, also known as “Greek hamburger”, are very popular in Greece. The smaller meatball version is called keftedes. Traditionally, the ground meat (beef, pork or lamb are all fine) is marinated with herbs (thyme, oregano, dill, parsley or rosemary) and allow the mixture to marry in the fridge, the longer the better. Overnight would be ideal. If you want to keep it low-carb, substitute almond meal for breadcrumbs.

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Persian Cucumber Salad with Smoked Paprika Vinaigrette and Za'atar

Saturday, July 03, 2021

Take the humble cucumbers to new heights with this easy, refreshing salad tossed with smoked paprika vinaigrette and sprinkled with a homemade za'atar. Any cucumber will do in this salad, but I just love the mini thin-skinned Persian variety. It's perfect as a side for an outdoor grill.
Persian cucumbers are thin-skinned and only grow to be about five to six inches long and remain quite narrow. They are crispier and have a mild and sweet flavour. You can use other mini cucmbers too.
Za'atar is typically a combination of dried oregano, thyme, and/or marjoram with sumac and toasted sesame seeds. You can purchase this middle Eastern spice mix or easily make your own at home.

Salad & Smoked Paprika Vinaigrette	Za'atar Spice Blend
120 ml Extra-virgin olive oil 3 tbsp Sherry vinegar 1 Shallot, minced 1 tsp Dijon mustard 3/4 sp Smoked paprika 1/4 tsp Salt 1/4 tsp Freshly ground pepper 750 g Persian cucumbers, quartered lengthwise 1 tbsp Chopped fresh dill Pink peppercorns, to garnish, optional	1 tbsp Dried thyme 1 tsp Dried oregano 2 tbsp Sesame seeds, toasted 1 tbsp Sumac 1/2 tsp Salt

Place olive oil, vinegar, shallot, Dijon, smoked paprika, salt and pepper in a blender or a jar with a tight-fitting lid. Blend or shake until well combined.
To make a za'atar, just stir together all ingredients in a small bowl.
Toss cucumbers in a large bowl with the dressing. Chill, tossing once, for 1-2 hours. Just before serving, add dill and toss to combine.
Arrange them on a platter. Sprinkle some za'atar and pink peppercorns if using.

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Easy Spelt Carrot Bread

Thursday, July 01, 2021

This easy, quick carrot bread would make a great breakfast with Greek yoghurt and fresh seasonal fruit. The grated carrot and honey give this bread wonderful soft crumb texture and mild sweetness. If you want to pamper yourself with something extra and richer, top the bread with a generous smear of (nut) butter or even cream cheese frosting!

100 g Whole spelt flour
140 g Refined spelt flour
12 g Baking powder
1 tsp Ground ginger
1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
1 Large pinch of nutmeg
1 Large pinch of salt
220 g Finely grated carrots
80 g Honey
2 Large eggs
100 ml Olive oil (or avocado oil)
80 g Rum soaked raisins
4 Left over seedy crackers for the topping (or walnuts), break into smaller pieces
2 tsp Raw brown sugar for the topping

Preheat the oven to 190C/375F. Grease a 21x10x8cm loaf pan and line the bottom and sides with parchment paper.
In a mixing bowl, whisk together the flours, baing powder, spices, and salt. Peel and grate the carrots, set aside.
Place honey, eggs, and olive oil in another bowl. Beat until combined. Add the flour mixture in 2 batches and stir with a spatula until just combined. Add in carrot and raisins. Fold to combine.
Scrape the batter into the prepared baking pan. Top with seedy crackers or walnuts. Bake for about 50 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown and crunchy. Remove from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely before slicing.