Identical twins and 2014 'My Kitchen Rules' finalists Helena and Vikki Moursellas take you home to the simple Greek food they love to eat with their friends and family.
Nothing tastes better than a home cooked meal - particularly when it's a recipe that's been handed down from generation to generation.
Helena and Vikki share their favourite recipes so that you can experience what it's like to eat at their Greek family table. From simple recipes for tzatziki and marinated olives, through to a beautifully slow-roasted pork belly and a twist on a classic Greek dessert like Sticky Baklava Fingers, this is a fresh new take on Greek family food. Each recipe is accompanied by a personal story and photos from the girls' own collection.
Let Helena and Vikki take you home to the food they love to eat.
Identical twins Helena and Vikki Moursellas were 2014 finalists on Channel 7's My Kitchen Rules. Their Greek family food won the hearts of the nation and made MKR history with the highest home kitchen score - watched by millions of Australians. Helena and Vikki live together in Melbourne.
Taking You Home
Hachette Australia
Authors: Helena and Vikki Moursellas
ISBN: 9780733633195
RRP: $39.95
Question: You know Greek food best, is it only Greek food that features in Taking You Home?
Vikki and Helena Moursellas: Of course! Only Greek food for us.
Question: Are these recipes family recipes with your own spin, on them?
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a hot tray of bougatsa ready, straight out of the oven. She sprinkles the dish with cinnamon and icing sugar before cutting it into slices. What better way to finish the night . . . or should we say, start the day? This is our version of the delicious classic.
Makes 10
Ingredients
3 eggs
125 g caster sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated
orange zest
125 g semolina
Pork and mint are flavours that work well together. These mouth-watering meatballs are great accompanied by Nikki's Tzatziki and Our Famous Pita Bread.
Makes 18
Ingredients
500 g pork mince
½ red onion, finely chopped
½ bunch fresh mint, finely chopped
1 tablespoon salt
1 tablespoon cracked pepper
1 egg, lightly beaten
2 tablespoons plain flour, plus extra, for coating
¼ cup extra-virgin olive oil
Method
In a mixing bowl, combine the pork mince, onion, mint, salt, pepper, egg and the 2 tablespoons of flour. Mix well.
Sprinkle the extra flour on a plate. Roll about a tablespoon of mixture in your hands to make a ball, then coat in the flour. Repeat until you have used all the mixture.
Heat a frying pan over medium heat, add the olive oil and fry the meatballs, turning occasionally, for 10 minutes, or until golden brown all over.
This is our favourite midday snack in the summer – a quick and easy recipe that's super-appetising. Enjoy with Nikki's Tzatziki.
Makes 10
Ingredients
2 zucchini, grated
1 yellow banana pepper, finely chopped
½ red onion, finely chopped
1 teaspoon chopped fresh mint
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 cloves Marinated Garlic (see recipe page 221), crushed
1 large red chilli, finely chopped
180 g Marinated Feta (see recipe page 225)
1 teaspoon salt
pinch of cracked pepper
1 egg, lightly beaten
½ cup plain flour
extra-virgin olive oil, for frying
Method
. Place the grated zucchini in a clean tea towel and press to remove all the excess juice.
Transfer to a bowl and add the banana pepper, onion, mint, dill, parsley, garlic and chilli.
. Chop the feta into small pieces and add to the mix. Season with salt and pepper, add the egg and flour and give the mixture a good stir.
. Place a non-stick frying pan over medium heat, drizzle with olive oil and add 2 heaped tablespoons of the mixture for each fritter. Fry on each side for 3–4 minutes, or until golden brown and crispy.
Tip: If the mixture seems too wet, add extra flour.
Taking You Home: Simple Greek Food by Helena Moursellas and Vikki Moursellas published by Hachette Australia ($39.99)
Interview by Brooke Hunter
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