Tempura Batter

Ingredients:

3⁄4cup cornstarch

1⁄4cup flour

1tablespoon baking powder

1⁄2teaspoon salt

1⁄4teaspoon pepper

1⁄4cup water

1egg, slightly beaten

Method:

In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.

This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

Potato Gnocchi

Ingredients: 

-2 cups of cooked potatoes (smashed, but not mashed)
-2 cups flour
-1 large egg
-salt
-a bit of olive oil

Method:

-cook the potatoes, skin removed
-smash with fork or ricer
-add other ingredients
-roll into log and cut
-cook until floating and add to sauce

The Burger!

Ingredients

1 egg

1 teaspoon mustard (regular or Dijon)

1 teaspoon Worcestershire sauce

1 small onion, finely grated

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1 lb medium ground beef

a little bit of milk to help bind mixture

Method

Lightly oil grill& heat BBQ to medium.

Whisk egg in a bowl& add next 6 ingredients.

Add any of the “stir-ins” that appeal to you.

Crumble in beef& using your hands or a fork, gently mix together.

Handle the meat as little as possible – the more you work it, the tougher it gets.

Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.

Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.

Greek Rolls

1 package (250g) of garlic and herbs Philadelphia cream cheese

1 cup of Kraft feta cheese with oregano, sun dried tomatoes and black pepper

1 cup grated Mozzarella

1 package (300g) of thawed dried frozen spinach

3 shallots chopped finely

6 large tortillas

Mix all ingredients together except tortillas.  Spread mix onto tortillas before rolling them. Wrap them in saran wrap after rolled and refrigerate for 2 hours minimum (Max 24 hours). Preheat oven to 375°F. Unwrap the tortillas and slice each one into 10 diagonal pieces.  Place them on a baking sheet on top of parchment paper.  Bake for 10 minutes rotating after 5 minutes. Makes 30 portions. You can serve them with tzatziki as a dip.