Home made Glazed Doughnuts

Ingredients

2 sachets instant dry yeast

3tbs of warm water

11/2 cups of milk

1/2 cup Custer sugar 

1tsp salt

2 eggs

150g butter

5 cups plain flour

2 cups icing sugar

11/2 tsp of vanilla essence 

4 tanks of hot water 

Oil for frying

Method

In a large bowl mix together the yeast 1/2 of the flour sugar salt milk eggs and half of the butter if you have a mixer it's best to mix for a few minuets at low speed otherwise use a spoon.

Beat in the remaining flour a little at a time until the dough no longer sticks to the bowl. 

Place the dough into a greased bowl and cover. Let it set in a warm place to rise until doubles in size. 

Turn the dough out ointo a floured board and roll to 1 cm in thickness. With a doughnut cutter cut out as many doughnuts as you can. Place them in a tray and cover loosely with a cloth and let them stand to rise again until they are double in size. 

For the glaze 

Melt the remaining butter in a saucepan over medium heat. Stir in hot water one tbls at a time until the icing is thin but not watery. Set aside. 

Heat oil in a deep fryer to 180. Degrees slide the donuts one at a time in the oil turning as soon as they reach the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack. Dip doughnuts into the glaze while still hot and drain once again on wire rack. 

Fish baked in tomato sauce (Psari plaki )

Ingredients

1.5kg whole snapper, scaled, gutted
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
½ cup olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1 stalk celery (with leaves), chopped
1 carrot, thinly sliced
400g can chopped tomatoes
2 Tbsp chopped flat-leaf parsley leaves

1 leek chopped 
¼ cup water
½ cup white wine
½ tsp caster sugar
Extra chopped flat-leaf parsley leaves, to serve 

optional  cut potatoes 
Bread crumbs for the top

1lemon cut in slices  

Method

1. Put fish on a large plate and squeeze over lemon juice. Season, then cover with plastic wrap and set aside.

2. Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add onion, garlic, celery and carrot, and cook until onion is soft and translucent. Add tomato, parsley, potatoes  water, wine and sugar. Season. Cover and simmer for 10 minutes.

3. Spoon ¹⁄³ of the sauce into base of a large baking dish and top with fish. Top with remaining sauce. Place some slices of lemon and sprinkle some bread crumbs. Cover with foil and bake for 30 minutes. Remove foil. Spoon sauce in pan over fish again. Cook, uncovered, for a further 10 minutes.

4. Transfer baked fish to a serving platter. Top with lemon and extra parsley. Serve with a Greek salad and crusty bread, if you like.

5 Some times if I have fillets of fish I make individual serves. I get some baking paper and  place it on to Ail foil then I  place some sauce on the paper and some of the veggies and then the fish then repeat with the sauce and veggies and place a lemon slices on top! I then seal the parcels and and bake in the 180' oven for 30 min and then I uncover parcels and cook for further 10min. I serve hot.