Ingredients
1 1/2 cups self raising flour
1/2 cup milk
5 eggs
2 cups grated fetta cheese
1 cup grated pecorino cheese
1/4 lb (115 gm) butter
sprinkle of ground black pepper 
fresh mint or parsley (finely chopped)

Method
Sift the flour into a bowl. Add all ingredients except butter and mix thoroughly. Melt the butter and add to the mixture. Mix well with a wooden spoon. Do not use a metal or electric beater.

Put into a greased ring-shaped cake tin and cook in a preheated oven for approximately half an hour at 350° F (175° C) or until a thin skewer inserted into the bread comes out clean ....   CZ

This treat can best be described as a pull-apart sweet feathery pastry specific to the Greek island of Megisti (Kastellorizo). Although it is traditionally reserved for weddings and other festive occasions the Islanders will make it as a special treat any time the fancy takes them. 

Making  Katoumaria to perfection is a finicky task. It can be a daunting experience for the first-timer, so be warned. You will need lots of patience and nerves of steel. I can imagine many a young wife breaking down in tears of frustration midway through its preparation. In contrast, it's always a delight to watch the experienced grandmothers working on the preparation at a frenzied pace, their nimble fingers doing a crazy fandango on the dusted surface stirring up clouds of flour that cover them from face to waist. Good luck. 

Ingredients
1 kg plain flour
3 or 4 cups warm water 
1 kg butter
1 cup sugar
cinnamon
ground cloves (optional)

Method
Sift the flour into a bowl. Make a well in the flour and slowly add warm water to make a soft dough. Knead the dough until it is pliable.

Divide it into 4 portions. Take one portion and roll it out as thin as possible on a floured surface, almost paper thin. A long roller may be needed (curtain rods as thick as broomsticks are known to have been used). 

Thoroughly brush melted butter liberally all over the thinly rolled dough, being careful not to tear it. Make a small hole in the middle of the flattened dough and carefully roll it outwards into a rope. Break the rope and work it into a tight coil. Finish by passing the end of the rope over the coil and joining the two ends. 

Repeat this process with the other 3 portions.

Take each coil in turn and roll it out flat again, this time to fry-pan size. Heat the fry-pan and cook each katoumari over a low heat, flipping it over carefully and buttering it several times.

Remove from pan when cooked to a golden brown on both sides. Place on a plate and sprinkle with cold water, sugar, cinnamon and ground cloves. (Do not overdo the cloves as they may impart a bitter taste.)

Before serving, pull apart into palm size pieces to reveal the flaky form of this delicate pastry. Serve warm.

Katoumari will keep for several days if refrigerated. It can then be warmed, preferably in a microwave, before serving ....  SZ

Note: Re-warming the katoumari in an oven or griller may cause it to harden and lose its characteristic feathery flakiness.

Ingredients
1 cup self raising flour (sifted)
1/2 lb (230 gm) butter
4 eggs
3/4 cup sugar
1 cup grated desiccated coconut
1 cup semolina 
A pinch of baking soda
1 teaspoon nutmeg 
1 teaspoon cinnamon

Syrup
4 cups water
3 whole cloves
juice of 1/2 lemon

Method
Melt the butter in a baking tin (approx 12 x 9 inches), over a low heat (do not brown).

Add the sugar, coconut, and semolina in that order, mixing well after each addition. Add the sifted flour, spices, and baking soda and mix together. Lastly add the well-beaten eggs and thoroughly mix. 

Level the mixture in the tray and bake in a preheated moderate (350° F) oven until golden brown (about 1/2 hour), or until a thin skewer inserted into the cake comes out clean.

Make the syrup while the cake is cooking. Add the sugar, cloves and lemon juice to the water, stir and boil until syrupy.
 
When the cake is ready, remove from the oven and cut squares of approximately 2 by 2 inches into it (while still hot in the tin). Do this before adding the syrup so that the syrup seeps into the cuts.

Remove cloves from the hot syrup and pour it over the cake. Sprinkle grated coconut liberally on top. 

Allow to cool thoroughly before attempting to remove cake pieces from tin or they may break up .... CZ

Thermidor was the 11th month of the French revolutionary calendar (July 20 to August 18) also adopted briefly by the Republic. It was so named because it was the hottest month of the northern summer. The coup de Thermidor in 1794 saw the overthrow of Robespierre and the end of the reign of terror. It led to the consolidation of the French Republic and precipitated the events that eventually brought Napoleon to power.

Napoleon first tasted this rich dish, prepared especially for him, in the month of Thermidor. The dish was to be named 'Lobster Napoleon' in his honour but he insisted that it be named 'the lobster of Thermidor'.

The original recipe was considered rather complex and fussy and modifications have been made to it through the years, many with superfluous ingredients that have detracted from, rather than improve, the original taste. 

Due to the time consuming and extensive preparation involved few restaurants bother to have it on their menu.

This is my own recipe for lobster thermidor. I hope you find it tasty and easier to make than many of the other versions in circulation.

Lobster thermidor is the perfect dish for a romantic dinner by candlelight, accompanied by soft music and a couple of glasses of a chilled fine Riesling.
--------------

Makes 2 servings (1/2 lobster each) 

Ingredients
1 to 1 1/2 kg pre-cooked lobster (2 to 3 lb)                 
2 1/2 oz butter
2 tablespoons plain flour 
3 cups milk 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup grated tasty Cheddar cheese 
1/4 cup grated Parmesan cheese (for sprinkling) 
4 teaspoons mild American prepared mustard (not powdered)
dry breadcrumbs (for sprinkling)
fresh parsley (for garnish)

Method
Split pre-cooked lobster lengthways. Remove lobster meat from shells and cut into bite-size pieces. Place lobster meat in a bowl and set aside. Do not discard the shells.

Melt butter in a saucepan but do not let it brown. Add flour and whisk until combined. Cook over a low heat for approximately 3 minutes, again taking care not to let it brown. Remove from heat, add one cup of milk and return to heat. Whisk vigorously to avoid clumping until sauce is smooth. Repeat this procedure with the other two cups of milk, one at a time. Add grated cheddar cheese and whisk over low heat until cheese melts and mixture is smooth. Add mustard and whisk while adding salt and pepper. Continue whisking over a low heat until sauce boils and thickens. 

Add 4 tablespoons of the sauce to the lobster meat in the bowl and stir to combine. The sauce will thicken slightly as it cools. Return lobster meat and sauce to shells and spoon the remainder of the sauce over the preparation.

Level the mixture in the shells, sprinkle with dry bread crumbs and grated parmesan cheese and grill under a moderate heat until sprinkled cheese is melted and lightly browned. Garnish with parsley and serve while hot. Enjoy .... SZ

Burritos are a favourite Mexican dish of rolled tortillas containing a flavoursome spicy meat mix. But why bother with the fuss of making your own Mexican sauces and spice powders when you can buy them ready mixed? This is my recipe for easy beef burritos using ready made tortillas and taco pre-mixes. 

Makes 6 burritos.

Ingredients
500 lb (1/2 kg) lean beef
small onion (finely chopped)
1/2 shredded lettuce
1 1/2 cups grated tasty cheese
2 tomatoes (cubed and drained)
6 pack burrito tortillas ( 8-10 inches diameter)
1 tablespoon oil
3/4 cup warm water
35 gm powdered taco or burrito seasoning mix (can be purchased in small 35 gm packets)
Taco or burrito sauce (can be purchased in small 200 gm jars, or less)
ricotta (optional)

Method
Add oil to pan and lightly brown the onion. Add beef mince and cook until brown (approx. 7-8 minutes).

Add warm water and total contents from 35 g packet of powdered seasoning mix. Simmer for two minutes or until sauce thickens.

To roll the burritos
Warm tortillas as directed on the pack. Taking each tortilla in turn, line the centre with 2 dessertspoons of meat mixture (depending on tortilla size) and pour 3 teaspoons of the taco sauce over it. Add lettuce, tomato and cheese to preference. Add dessert spoon of optional ricotta if used.

Fold the tortilla over the filling, envelope fashion (such that one end is closed), and serve immediately while still warm.
Burritos are a messy food, so have good supply of table-napkins near-by.
A glass or two of Tequila is a perfect complement to this dish (what else?) .... CZ

SALMON PATTIES
by Steve

I love seafood and I have been cooking it for over 50 years. My parents owned a seafood business when I was young so I had many opportunities to experiment with different kinds of seafood dishes. This is my own recipe for Salmon patties. 

Makes about 18 patties.

Ingredients
3/4 kilo Potatoes (unpeeled weight)
2 teaspoons salt (for potatoes only)
1 tin (210g) salmon (in brine) 
1 large onion (finely grated)
1 tablespoon plain flour  
1 egg
2 tablespoons fresh parsley (chopped) 
1 teaspoon ground black pepper
2 teaspoons ready-mixed herbs (or mix your own --- see tip) 
dry breadcrumbs (for rolling)
parsley (for garnish)
wedges of one lemon
vegetable oil for frying

Method

Peel, wash and cut potatoes into small pieces. Place in saucepan, add enough cold water to cover potatoes and add salt. Bring to the boil and simmer until tender (25-30 minutes). Drain potatoes and mash well. Allow to cool before using. 

To make the patties, thoroughly drain salmon and mash well with a fork. Add to the cold potato. Add grated onion, egg, pepper, parsley, herbs and mix. Lastly add flour and mix well to bind.

The mixture must be firm to avoid patties breaking up during frying. This will also depend on the kind of potato used, which must be the dry and non-watery type.

Roll heaped dessertspoons of the mixture in breadcrumbs and flatten into patties (see photo for approximate size). Coat with breadcrumbs once again and fry in hot oil. When golden brown on one side turn them over and brown the other side. Remove and place on kitchen paper and allow to drain thoroughly. Garnish with parsley and serve while warm with a wedge of lemon. Yummy! .... SZ

Tip: If you prefer to mix your own herbs, I suggest you combine equal amounts of finely chopped fresh mint, oregano, marjoram, rosemary, sage and thyme. Place all herbs in a plastic bag and shake well. 

SWEET  MAGIC  PIE
by Chrissie

Why a 'magic' pie, sometimes referred to as an 'impossible' pie?  Gravity plays a part in the structure.  
After all the ingredients are mixed together, the heavier flour component sinks to the bottom to form a crust, whilst the lighter coconut floats to the top and the other ingredients form a custard mix that settles in between.

Ingredients
1/2 cup plain flour
1/2 cup margarine
4 eggs
2 cup milk
1 cup sugar
1 cup desiccated coconut
2 teaspoons vanilla

Method
Put all ingredients in a bowl and thoroughly mix. Pour the mixture into a pre-greased and floured 25 cm oven-proof pie plate.
Bake at 170 C (340 F) for 50 minutes to 1 hour, or until the center is firm.
Enjoy ... cz

MAYONNAISE
by Steve

Making a home mayonnaise is a finicky procedure, but if properly done the flavour can be absolutely awesome --- much better than commercial products degraded by sugars, preservatives and gratuitous extras.  Many mayonnaise recipes have the same basic ingredients but the difference is in the method and care taken during preparation.

The following recipe was handed down to me by father Michael, and is a slight variation of a traditional Megistean mayonnaise. The younger members of my family refer to it affectionately as "Papoo's Mayonnaise".

Ingredients
2 teaspoons English or American mustard (mild or hot to taste)
2 egg yolks (at room temperature)
(Reserve the whites for possible later inclusion)
2 cups vegetable oil (at room temperature)
juice of 1 lemon, or to taste
salt to taste

Method
Separate egg yolks and whites. Put egg yolks, mustard and pinch of salt in a bowl and beat until mixture begins to thicken. Add oil by drizzling in very slowly, about a teaspoon at a time while continuously stirring. Wait until previous drizzle has blended in before adding more oil. Lastly add the lemon juice slowly while stirring.
Mayonnaise placed in an airtight container can be refrigerated for up to a week (do not chill).

Notes
Avoid using extra-virgin oil as it does not hold well with the other ingredients.
Use a regular olive oil or preferably a good vegetable oil such as Peanut or Canola.
All liquids must be added slowly or the mixture will curdle (also known as separating or cutting).
If mayonnaise is too oily or thin add another egg yolk.
An egg yolk is preferable to adding extra oil at any time.
If mayonnaise is too thick or lumpy add an egg white.
An egg white may be added if a creamier mixture is preferred, but it might weaken the taste slightly.

If the mayonnaise curdles (or de-emulsifies)
Beat an egg yolk in another bowl and slowly add the curdled mayonnaise while stirring. The new mixture will emulsify almost immediately.

KENTUCKY STYLE CHICKEN STRIPS
by Steve

Kentucky style southern fried chicken was a favourite in the deep south of the United States long before Colonel Sanders gave it world-wide fame.  Through the years his recipe and its clones have included marinades, buttermilk, MSG, potassiums, special flours, enhancers and various shortenings for deep frying in special pressure cooking equipment.  In the health aware '80s he began seeking friendlier alternatives. About 1990 he changed the name of his product and a modification was made to the recipe which left many diners yearning for the more-intense original taste.

My recipe produces a taste close to the original.  It does not require elaborate equipment and it has none of the dubious 'baddies' of the early recipes.

I use chicken breasts (without the fatty skin), but any part of the chicken may be used with suitable adjustment to the cooking time. It's not only fun to make your own, it's  also cheaper and you can tweak the ingredients to suit your own taste.  Bear in mind that pre-packs of the same herbs and spices from different suppliers come in varying degrees of intensity.

Ingredients  
1/2          kilo chicken breast
2 cups    self raising flour
1 cup      milk
1             egg   (beaten)
1/2 teaspoon    cayenne pepper (or to taste)
2 teaspoons     chicken salt  (table salt may be substituted but it will weaken the flavour)
2 teaspoons     black pepper
2 teaspoons     cornflour
5 teaspoons     garlic powder
5  chicken stock cubes (thoroughly crumbled)
oil for frying 

method
Wash chicken breast/s and cut into strips of preferred size.  Pour milk into a bowl and add beaten egg.

In a separate shallow bowl thoroughly mix self-raising flour with chicken salt, crumbled chicken cubes and the other ingredients.

Dip strips into the milk and egg mixture then roll in the flour mix.  Dip into the milk and egg a second time and roll again in the flour mix, coating generously. The double dip will give a crispy texture.

Pre-heat oil in a pan and fry a few strips at a time until golden brown on both sides, turning  strips over partly through the frying to cook throughout.  Allow to dry on a rack or paper towel for 5 minutes.  Serve hot.
Optional: Sprinkle strips with chicken salt before serving.

As Dolly Parton would say "Yo' all enjoy!"

EASTER EGGS
by Chrissie

The  tapping together and cracking of Easter eggs is
a long time Eastern Orthodox tradition that has been adopted by almost every other Christian denomination.  The eggs are traditionally dyed red, but many are dyed in other colours or have designs imprinted on them.

I usually  buy four primary dyes, red, blue, green and yellow and mix them to get orange, aqua, cyan, magenta and a few colours in between.

To mix the primary dyes start by adding one part of a darker dye to ten parts of a lighter dye and continue in steps until you get the desired colour.  Do not mix more than two dyes together.

You will need:
Eggs, preferably white-shelled and free range.
Special egg-dye powders, non-toxic,
(available from most delicatessen shops).
3/4  cup white vinegar.
salt
one large saucepan for boiling eggs
one or more medium size saucepans for dyeing eggs in different colours (see below).

Boiling the eggs:
Use eggs at room temperature and wash well.  Place a single layer of eggs in a large saucepan, cover with warm water and add a generous pinch of salt to give a better dye-holding shell surface. The salt also coagulates the protein in the eggshells making them easier to peel off. 
Allow to stand for ten minutes.  This will minimize the risk of the eggs later cracking in boiling water.  After the eggs have warmed, place saucepan over a low heat and slowly bring water to the boil.  This may take 20 minutes or so. Boil eggs for 10 minutes. Remove and dry on paper towels.

Dyeing the eggs:   
Dissolve the selected dye in warm water and add the solution to a medium size saucepan of hot water. Add 3/4 cup of white vinegar.  Place about three eggs at a time in the dye and let sit for 2 to 5 minutes until they reach the desired colour depth. Carefully remove the eggs and set on paper towelling to dry.
Wash saucepan and repeat the above steps for each different dye colour used (the ingredients given above will have to be increased accordingly).

You may want to do as I do. I have several pots of different dyes at the ready and dye eggs in different colours simultaneously (I find it a lot faster). Use old saucepans as some dyes are difficult to remove.
When the eggs have cooled polish them with a slightly oiled cloth and wipe dry.

 By the time you have dyed all your eggs, the kitchen, if not yourself, will be a total wreck but the pleasing result would have been well worth it.  The hard-boiled eggs should keep for at least six weeks on the shelf. Keep children well away from dyes and boiling water.

The following recipe shows how to add an interesting contrast to your bowl of mono-coloured eggs.

MARBLED EGGS
by Steve

TIRAMISU
by Steve

Tiramisu is one of Italy's most popular cakes.  It has many variants and is a favourite dessert world-wide.  This is my version of the Italian classic ... two layers of savoiardi biscuits soaked in coffee and marsala, covered with a mascarpone cheese custard cream and topped with cocoa and strawberries.

Spread over lightly toasted bread and place under griller until golden brown. Serve while hot.
(The taste may vary slightly according to the types of cheese and mustard used.  An adjustment for taste may be made if preferred.)