My big fat Greek meatballs

My big fat Greek meatballs - via Fiona Murray

3 thick slices white bread
150 ml red wine
500 g minced lamb or beef or combination thereof
1 onion, grated
2 garlic cloves, crushed
1/2 beaten egg
1 Tbsp. chopped parsley
1 tsp. ground cumin
1/2 tsp. ground cinnamon
sea salt and pepper
50 g plain flour
olive oil for frying
500 ml tomato passata
2 Tbsp. tomato paste
2 Tbsp. tomato sauce
2 Tbsp. extra virgin olive oil
1 tsp. sugar
1 bay leaf

Remove the crusts from the bread, roughly tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the minced meat, onion, one of the curshed garlic cloves, the egg, parsley, cumin, cinnamon, sea salt and pepper and mix well, squishing it all together. Leave the mixture to stand in the fridge for an hour. Form into generously sized balls and roll in the plain flour, shaking off any excess.

Heat a little olive oil in a non-stick pan and fry the meatballs until they are nicely browned all over. In the meantime, combine the reserved red wine with the tomato passata, paste, tomato sauce, olive oil, remaining garlic clove, sugar, and bay leaf in a saucepan, and simmer for 20 minutes until thickened. Add the meatballs to the sauce and simmer for a further 10 minutes. Serve with rice.

ANZAC Biscuits

ANZAC Biscuits - via Fiona Murray

1 cup coconut
1 cup rolled oats
1 cup plain flour
1 cup sugar
4 oz. (120 g) margarine
2 level Tbsp. golden syrup
1 tsp. bicarb of soda (baking soda??)
2 Tbsp. boiling water

In a bowl, mix together coconut, oats, flour, and sugar. In a saucepan, melt margarine and syrup, adding in soda dissolved in boiling water. When this is melted and mixed, add to the ingredients in the bowl. Place teaspoonfuls on greased oven trays. Allow room for spreading. Bake in a moderate oven (180C or 350F) for 15 minutes. Loosen on tray; allow to cool. Eat and enjoy!