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14/03/2016

The cheese in the batter forms part of the outer crust and a creates an irresistible cheese pull as you bite into these yummy chicken fritters. Marinating the chicken makes it tender and juicy. Marinate 2 hours or overnight.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $7 - $9
Serving: 16-18 fritters
Ingredients

1½ lbs (3 large) chicken breasts
2 large eggs
5 Tbsp (about ⅓ cup) mayonnaise
⅓ cup all-purpose flour (or cornstarch or potato starch)
4 oz (1⅓ cups) shredded mozzarella cheese
1½ Tbsp chopped fresh dill
½ tsp salt and ⅛ tsp black pepper, or to taste
Extra light olive oil, or any high heat oil to sautee
Instructions

Using a sharp knife, dice chicken into ⅓" to ½" thick pieces and set aside.
In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, ⅓ cup flour, 1⅓ cups mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
Heat a large non-stick pan over med heat. Add 2 Tbsp oil and when hot, add the chicken mixture a heaping Tbsp at a time (I used a flat ice cream scoop). Pat down fritters with the back of your spoon to flatten slightly. Saute uncovered 3 - 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked. Repeat with remaining fritters. Remove to a paper towel lined dish.

14/03/2016

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. It's perfect for parties because it's a make-ahead salad that stores really well in the refrigerator, plus you can easily double the recipe and can it.
Author: Natasha of NatashasKitchen.com
Skill Level: $10-$12
Serving: 8 cups
Ingredients

For the Beet Salad:

3 lbs fresh beets (6 large)
1 lb carrot (8 medium), grated
1 lb (2 medium) onions, finely chopped
¾ lb (5 medium) tomatoes, diced
1 red bell pepper, seeded and sliced into thin strips
For the Marinade:

1 cup olive oil or canola oil
½ cup white vinegar
½ cup granulated sugar
1 Tbsp salt (I used sea salt and non-iodized is best)
Instructions

Prep: Preheat oven to 400˚F.

Place beets in a baking dish, cover with foil and bake at 400˚F for 2 hours. I cut my largest beet in half for even baking. Beets do not have to be fully cooked through. Once beets are cool enough to handle, use gloves and rub beets to remove the skin - it should come off easily. Grate beets on the large holes of a grater
Grate carrots, slice bell pepper and chop onions and tomatoes.
Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 min, stirring occasionally. Do not fully cover with lid since the vinegar needs to evaporate out as it cooks. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.

14/03/2016

This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost To Make: $3-$4
Serving: 1 large loaf
Ingredients

1¾ cups warm water (90˚ to 100˚F)
½ tsp molasses
2⅓ cups (290 grams) unbleached bread flour, measured correctly*
2½ cups (315 grams) unbleached all-purpose flour, measured correctly*
1¼ tsp (1/2 packet) instant yeast (quick rise)
2 tsp salt (I used fine sea salt)
All-purpose Flour and semolina flour for dusting
Instructions

In the bowl of a mixer (or by hand), whisk together 1¾ cups warm water and ½ tsp molasses until dissolved.
In a large glass or plastic bowl, whisk together 2⅓ cups bread flour, 2½ cups all-purpose flour, 1¼ tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don't use glass baking dishes at those high temps).
After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1½ hours at room temp.
Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 15 minutes then reduce temperature to 400˚F and continue baking 35 minutes. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.
Notes

*To measure flour correctly, fluff it up then spoon it into measuring cups and scrape off the top for an exact measure.

14/03/2016

Greek salad is a dish favoured by many. But how many actually get it right? I’ll show you how easy it is to create this classic Greek dish.
If there was ever a Greek dish which summed up “the Greek experience” – it would definitely have to be horiatiki salata. This is a humble dish. (It translates as a village salad). It’s simple to prepare and relies on the freshest summer produce to do it justice. Although it is simple, I have seen many versions which claim to be the “real deal” but aren’t.

Greek salad recipe
Now don’t get me wrong. I’m all for “playing with your food”. Add whatever you like to your salads… But if you set out to recreate this classic Greek dish please do it a favour and don’t add lettuce!!! My father will refuse to eat in restaurants that don’t reproduce a real horiatiki salata! People are serious when it comes to this dish!

Greek salad recipe
When Dodoni Feta approached me here in Australia, to work with them on some recipes, I was beside myself. Here was a brand that I had grown up with all my early life in inner suburban Melbourne. All the Greeks knew the Dodoni brand and I can guarantee you, it was in most Greek households along with a Kelvinator fridge! It was almost legendary!

Just like this Greek salad.

I thought it would only be fitting to start off this working relationship with a classic dish. And like I explained earlier it’s about simplicity. All you need is tomatoes, cucumbers, peppers, Kalamata olives, onions and Dodoni Feta Cheese. Dress it with some golden Greek olive oil, a little red wine vinegar and finish it of with some dried rigani – oregano. You may notice that the cheese is quite a large chunk. That’s ok. The more cheese the better the salad!



CLASSIC GREEK SALAD…WITH REAL FETA CHEESE…



But. I also couldn’t help myself.

I also created a “variation” on this classic dish. I kept the original ingredients but presented them on toasted bread. It makes a great light lunch and works well as a starter at a bbq or dinner. Think of them like “Greek style bruschettas”…whatever that means!

I’m happy to present you this Greek salad today. And I look forward to sharing some other creative recipes using Dodoni cheeses.

Cheers!
Classic Greek Salad


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Prep time
15 mins
Cook time
5 mins
Total time
20 mins

A recipe for a classic Greek salad with traditional ingredients. It's the feta that makes this complete.
Recipe type: salad
Cuisine: Greek
Serves: 4
Ingredients
4 ripe tomatoes, cut into wedges
1 medium or half a large green capsicum, sliced thinly
1 medium sized cucumber, sliced
half a medium sized red onion, sliced
a good handful of Kalamata olives
200g Dodoni feta cheese
60ml olive oil
30ml red wine vinegar
a good pinch dried Greek oregano
pinch salt
Instructions
Combine the tomatoes, capsicum, cucumber and onions on a plate or bowl.
Scatter the olives around the ingredients.
Top with Dodoni feta cheese
Sprinkle the dried Greek oregano over the whole salad.
Whisk the olive oil, vinegar and salt and pour over the salad and serve immediately.
Notes
The amount of ingredients is a guide. If you're only making for 2 people adjust accordingly.

To make the bruschettas, dice one tomato, ¼ cucumber, 1-2 capsicum rings, 3-4 sliced onions, 3-4 Kalamata olives and 50g of Dodoni feta cheese.

Combine these ingredients in a bowl, drizzle with a good amoount of olive oil, add a few "splashes" of red wine vinegar and a pich of oregano and salt.

Scoop onto toasted bread and serve immediately.

14/03/2016

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