European Fresh Catering

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European Fresh Catering European Fresh Catering uses only the freshest ingredients in our cooking. Our aim is to provide delicious tasting food that you will enjoy.

We prepare food for all occasions including engagements, weddings, christenings, baptisms, birthday parties,name days, funerals, and all other gatherings. We can cater for all size gatherings in the Melbourne Metropolitan region.

Eggplant LasagnePreparation Time: 30 minutesServes: 8 - 10 people Ingredients1 large brown onion 3 cloves of garlic 2 me...
03/04/2022

Eggplant Lasagne
Preparation Time: 30 minutes
Serves: 8 - 10 people

Ingredients
1 large brown onion
3 cloves of garlic
2 medium eggplants
1 sweet yellow chilli
2 kg of homemade bolognaise sauce
12 homemade lasagne sheets
1 kg of mixed and grated cheese (mozzarella, tasty and parmesan )
1 hand full of shredded basil leaves
1/2 teaspoon of black pepper
2 tablespoons of olive oil

Method

Add the olive oil to a frying pan
Chop and add the onion and garlic and fry
Add the bolognaise sauce to the frying pan
Then peel both of the eggplants, grating one and chopping one into cubes
Cut 1 yellow chilli into pieces
Add all of the ingredients to the sauce
Add 1/2 teaspoon of black pepper
Leave to boil for approx. 25 minutes on medium heat stirring regularly

When the sauce is ready:
Add a layer of sauce to the bottom of a square baking dish mixed with a little water
Add the first layer of lasagne sheets
Follow with a layer of sauce and then a layer of cheese
Repeat this process for the next three layers
On the last layer cover with the sauce and add some more water to help the lasagne sheets to cook.
Cover with a lid / foil
Cook for approx 25 minutes at 180 degrees Celsius
When soft add beschemel sauce to the top of the layer.

Beshcemel Sauce

Ingredients
2 tablespoons of butter
2 cloves of minced garlic
1 cup of plain white flour
3 cups of full cream milk
1 pinch of black pepper
1/2 teaspoon of nutmeg
1 cup of grated tasty cheese
1 handful of shredded basil

Add two tablespoons of butter and the garlic to a frypan to melt
Add 1 cup of plain white flower
Fry for approx. 1 minute
Add 3 cups of full cream milk to the mix
Mix together with whisk to make the sauce into a smooth texture.
Add 1/2 teaspoon of nutmeg and 1 pinch of black pepper to the mix
If the white sauce is too thick, add more milk until the sauce is a medium texture
Add one cup of grated tasty cheese to the white sauce.
Add 1 handful of fresh shredded basil leaves
Mix together.
Spread the white sauce on the top of the baked lasagne

Put the lasagne back into the over for another 15 minutes at 180 degrees Celsius
Bake until golden brown on top.

Serve with grated parmesan cheese !
Enjoy !

Let’s eat Italian for dinner tonightHome made Italian style pizza with garlick on the base follow with pizza sauce then ...
07/06/2021

Let’s eat Italian for dinner tonight
Home made Italian style pizza with garlick on the base follow with pizza sauce then add
prosciutto
Anchovies, Spanish olives , mushrooms, green capsicums,onion and mozzarella cheese on top
Optional hot chillies flakes
Bellissimo 👌

Shopska SaladShopska salad is much loved salad all over the Balkan region, especially during the summer when the vegetab...
11/01/2021

Shopska Salad

Shopska salad is much loved salad all over the Balkan region, especially during the summer when the vegetables are readily available fresh from the garden. It's a healthy and refreshing salad. Macedonians don't skimp when topping this salad with cheese. The cheese typically used is a white sheep feta. It’s easily constructed with the main components of the salad being tomato, cucumber, peppers, and onion. Sometimes parsley and olives are included in the mix as well. A simple drizzle of olive oil and done...! It is an easy light salad by itself or as side dish with some cevapi.

Course: Salad
Cuisine: Macedonian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 6 tomatoes diced
• 2 cucumbers diced
• 1 onion diced
• 1 green pepper diced
• 2 Tablespoons olive oil
• ½ teaspoon of table salt
• 1/2 cup or more of sheep feta cheese grated
• parsley chopped
• olives (optional)

Instructions

1. dice all the vegetables in a large bowl and drizzle with olive oil.
2. Mix together and cover with grated cheese as much as you like.
3. Garnish with parsley and olives (if using)
4. Serve immediately





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Chef no:2 in a family take after mum’s steps Lemon curd Cheese cake made by my 15 year old daughter ElenaSo proud of h...
31/07/2020

Chef no:2 in a family take after mum’s steps
Lemon curd Cheese cake made by my 15 year old daughter Elena
So proud of her ❤️😘

Recipe:

Ingredients(cheesecake)-

· 125g plain sweet biscuits, crushed
· 90g butter, melted
· 500g cream cheese, softened
· 395g condensed milk
· 80ml thickened cream
· 3tsp gelatine
· 1 orange juice& zest
· 1 lemon juice &zest
· 1 lime juice &zest


Ingredients (lemon curd)-
· 2 eggs, plus 2 egg yolks

· 3/4 cup (165g) caster sugar

· 1/3 cup (80g) chilled unsalted butter

· Zest and juice of 2 lemons


Instructions (for cheesecake)-
1. Grease a 20cm spring form pan. Combine crumbs, butter & mix well. Press into sides & base. Refrigerate for 30 minutes or until firm.
2. Using an electric mixer; beat cream cheese, NESTLÉ Sweetened Condensed Milk & cream until smooth, add citrus zest. Combine citrus juices with gelatine in a bowl, microwave for 30 seconds or until gelatine dissolves, add to cheesecake mixture; whisk until combined. Pour mixture over crumb crust, refrigerate for 2 hours or until set.

Instructions (for lemon curd)-

1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. When covered lemon curd can stay in the fridge for up to 2 weeks.

Home made ricotta cheese Ingredients: 10 litre’s full cream milk 2 kg full cream plain yogurt Cook on slow heat till tic...
27/04/2020

Home made ricotta cheese

Ingredients: 10 litre’s full cream milk
2 kg full cream plain yogurt
Cook on slow heat till tick mass appeared on the top in a pot aloud to cool down and put the mass trough the cheese cloth leave for few hours to drain the water out this ricotta crumbles it’s not sticky and very good when make Macedonian pastry (cheese burek or maznik ) and any other Macedonian or international dishes

MadjaricaMadjarica is a Croatian layered chocolate cake with a delicious taste and a beautiful look when it is served on...
29/09/2019

Madjarica

Madjarica is a Croatian layered chocolate cake with a delicious taste and a beautiful look when it is served on the table. This cake is a welcome addition to any celebration. The name translates to Hungarian girl.
This is not an easy cake to make but the results are incredible when the baking is done. This recipe has been passed from one generation to another. Some versions use caramel in the filling while others use chocolate for a richer flavor. This cake can easily be called the queen of the cakes.

Recipe

Ingredients for the crust:

600 grams of plain flour
50 grams of unsalted margarine
200 grams of white sugar
1 pinch of salt
1 teaspoon of baking powder
2 eggs
1 cup of sour cream

Ingredients for cream filling:

1 litre of cold milk
400 grams of castor sugar
50 grams of cocoa powder
100 grams of plain flour
1 tablespoon of vanilla essence
1 tablespoon of rum

Ingredients for chocolate glaze:

200 grams of cooking chocolate
250 grams of unsalted margarine

Method for the crust:

Preheat the over to 180 degrees Celsius
Cut 5 pieces of baking powder to the size of a rectangle of 50 cm x 30 cm
Whisk the margarine and sugar until a creamy texture is reached
Add the 2 eggs to the mixture and beat together until blended
Add the sour cream to the mixture
Mix the baking powder with the flour and add to the mixture
Mix together until the mixture makes a dough
If the dough is sticky then add some more plain flour to make it soft
Cut the dough into 5 equal pieces
Put 1 piece on the baking paper and cover with a plastic wrap
Roll into a rectangular crust of about 2 mm thick
Carefully transfer the baking paper with the crust onto a baking tray
Place in the oven for 8 minutes
The crust should remain a light colour
Repeat for the other 4 pieces of dough
If the crust is over cooked it cracks easily
While the crust is cooling down prepare the cream filling

Method for the cream filling:

Mix the cocoa powder and plain flour in a bowl
Add 500 ml of milk to the bowl and whisk until a smooth texture is reached
Boil the remaining 500 ml of milk on the stove and add the the mixture to the milk
Add one tablespoon of vanilla essence and rum to the mix
Cook on medium heat until the mixture thickens into a smooth pudding texture
Leave to cool down and separate into 5 bowls of equal portions
Leave standing in the fridge for a couple of hours while making the glaze

Method for the chocolate glaze:

Melt the chocolate on top of a pot of boiling water and
Add the margarine and mix together
Let the glaze cool a little but keep it warm

Method for constructing the cake:

Put a single layer of crust in a tray
Spread a layer of the cream filling over the bottom crust
Add the second crust on top of the layer of cream
Repeat the process with the remaining crusts and cream
Add a layer of chocolate glaze to the top layer of crust

Put the final construction into the fridge overnight
The next day remove from the fridge and cut into rectangular pieces

Serve your loved ones with a piece of cake and a cup of coffee or hot chocolate

Enjoy !

Slatko od grozjeWinter is the time when people preserve lots of fruit and vegetables. I made a great recipe today from s...
23/06/2019

Slatko od grozje

Winter is the time when people preserve lots of fruit and vegetables. I made a great recipe today from some leftover grapes. it's called Slatko od grozje or Grape Jam. This jam is easy to make and nice and tasty. In Macedonia, it's traditionally served when welcoming visitors, with a glass of water and a cup of black turkish style coffee.

Ingredients:

1 kg of seedless grapes
1 kg of sugar
1 litre of water
1 lemon
1 vanilla stick

Time:

45 minutes

Makes:

2 Jars of Jam

Method:

Wash the grapes and separate from the stems.
Cut the lemon into quarters.
Pour 1 litre of water into a pot.
Add 1 kg of sugar.
Boil at medium heat until the ingredients make a thick syrup.
Add the grapes, vanilla stick and lemon quarters to the pot.
Continue to boil until grapes are glazed.
When grapes are glazed, take the pot off the heat, put it aside and cover with a damp cloth.
Leave until the next day.
Pack the jam into clean jars.

Happy Orthodox Easter !
28/04/2019

Happy Orthodox Easter !



Happy Orthodox Easter !
27/04/2019

Happy Orthodox Easter !

Fruit platter
31/01/2019

Fruit platter

Meat burek without pastry sheetsBurek so meso bez koriRecipe:300 gr mince meat (pork)2-3 onions finely chopped 4 eggs1...
31/01/2019

Meat burek without pastry sheets
Burek so meso bez kori

Recipe:

300 gr mince meat (pork)
2-3 onions finely chopped
4 eggs
1 cup of milk
1 Cup of plain yogurt
2 table spoons dry yeast
300 gr plain flour
Black pepper
Salt
Vegeta

Mix all the ingredients together and bake them in a round baking dish
Put the oil on the bottom of the dish before put the mixture and spread the mixture evenly in a dish
Bake 45 min on 200 degreese fan forced
Serve with plain yogurt
Enjoy

Coconut Curry Chicken 3 packets of Lee Kim Kee coconut curry vegetables sauce 1 packet of Birds Eye stir fry Chinese veg...
27/10/2018

Coconut Curry Chicken

3 packets of Lee Kim Kee coconut curry vegetables sauce 1 packet of Birds Eye stir fry Chinese vegetables about 1 kg of chicken tight fillets 1 can of water chestnuts 1 can of coconut milk 1 can of coconut cream 2 cloves of garlic grated 1 spoon of coconut oil extra punnet fresh broccoli
Method of preparation
Put the coconut oil in a Chinese wok to warm add garlic and stir for 2 min add the chicken cut in cubes and cook the chicken till golden brown then add the sauce and can of coconut cream and stir together add 1 can of coconut milk cover with the lid and leave to cook till chicken is well cook add the vegetables and water chestnuts and broccoli and cook together for about 10 min

I use jasmine steam rice as a side dish

4 cups of rice 4 cups of water
(Wash the rice with cold water before cook ) leave to boil for 5 min turn off the fire cover with lid and leave till water all absorbed

Dates and walnuts balls
08/08/2018

Dates and walnuts balls

IndiankiIndianki are home made biscuits filled with cream and decorated with two creams, white and chocolate. This deli...
02/04/2018

Indianki

Indianki are home made biscuits filled with cream and decorated with two creams, white and chocolate. This delicious desert reminds me of the school days when the majority of times, after we finish the school hours with my friends, we used to go to into City of Kocani and many times we used to sit in the sweets shop and have some sweets with a glass of Boza or homemade lemonade. For me especially, the best and the tastiest was the Indianki. Till these days it is still one of my favorites and I'm making them from time to time for my family or for special occasions. They are really tasty and they look great as well.

Recipe

Cream
* 300 ml of water
* 1 packet of vanilla sugar
* 150 grams of white sugar
* 300 ml of water
* 220 grams of plain flour
* 1 egg
* 250 grams of butter
* 200 grams of icing sugar
* 2 table spoons of cocoa powder (for the dark cream)

Biscuits
* 5 eggs
* 150 grams of white sugar
* 200 grams of plain flour
* 1 1/2 teaspoons of baking powder (or 1 satchel of Dr Oetker)

To Prepare the Cream:

Leave the butter at room temperature to soften.
First prepare the cream so that it can cool after preparation.
Boil the water, vanilla and sugar for 1-2 minutes.
Beat the egg with 150 grams of sugar and add 300 ml of water and 220 grams of plain flour.
Mix in a mixer and add to the boiling water, vanilla and sugar.
Mix until all lumps are removed.
When it's thick enough we take the pot away and let it cool.

Separately beat the butter with icing sugar and add to the cool cream that was prepared before, and mix.
In 1/3 of the cream add cocoa powder to make brown cream.
Leave 2/3 of the cream as a white cream.

To Prepare the Biscuits:

Separate the yolks of the eggs from the whites.
Mix the whites to form a thick mass.
In a separate dish beat the yolks and slowly pour the yolk mixture into the white mass and mix.
Add the flour and the baking powder to the mix and mix slowly and carefully.

Baking:

Put baking paper into a tray.
Preheat the oven to 180 degrees.
Put the mixture in a piping bag with a round attachment and squeeze out approx. 6 - 8 cm in length of mixture onto the baking tray.
Leave approximately 2 cm between each biscuit so they don't stick together.
Bake for approximately 10 minutes or until biscuits are golden brown (baking time varies depending on the type of oven).
Take the biscuits out of the oven and cool on a baking rack.

Final Preparation:

Use two biscuits in a sandwich.
Add the white cream to the first biscuit and then place the second biscuit on top in a sandwich.
On the top add white cream to both ends of the biscuit and in the middle add the brown cream.

Make some Turkish coffee and enjoy with the Indianki !

Spring Onion with White cheese and Minced Beef and Vegetable Sausage Rolls in homemade Puff Pastry for lunch. We use Bu...
25/02/2018

Spring Onion with White cheese and Minced Beef and Vegetable Sausage Rolls in homemade Puff Pastry for lunch. We use Bulgarian White cheese in our recipes but you can use the White cheese of your choice and ready made filo if you don't want to make it you own

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