Fabulous Food By Cheryl

Ingredients - 2 medium steaks - 2 Large tomatoes ( washed and cut into thick slices) - Cooking oil - Bacon or macon for non pork eaters - Lettuce ( washed) - Avocado (if seasonal) - Salt and pepper to taste - Mayonnaise - BBQ Sauce of choice METHOD ( BACON & STEAK) - In a non stick pan add a tablespoon of cooking oil and fry your bacon on high heat until crispy. - In the same pan add salt and pepper seasoned steak and fry to your liking… ( rare/medium or well done). Once done let it rest on a board aside. Brush your meat with your favorite BBQ sauce for that extra zing. METHOD - DOMBOLO ( FETA AND SPINACH) Ingredients - 5 cups of self raising flour - Half a sachet of instant yeast - 1Tsp of salt - 3 table spoons of white sugar - 1 TBSP of aromat - Hand full of feta ( crushed in to small pieces, u can use plain of flavored) - Handful of chopped spinach - 1l warm water - 2 Tablespoons of cooking oil ( the oil will keep it moist) METHOD - Mix all dry ingredients together, add feta, oil and spinach and start adding small quantities of water until you get a great consistency with your dough. It should not be too dry or too wet. The dough should not stick to your hand. - Cover your dough and place it in a warm area so it can rise double its size. - Once risen, gentle push it down side to side until you have 1 round nicely mixed dough. - In a large pot, add 1L boiling water and make sure your stove in on high heat. In a deep metal bowl, rub butter or oil in the inside and put your dough. Place it in the pot with boiling water. Make sure the water is just below the metal bowl. Cover the pot and let the dough steam for an hour on high heat. - Once steamed, remove from pot and allow to cool down . - Cut into desired thick slices and toast on a flat toaster ( you can butter both sides if desired) SERVING - On a serving plate, place your toasted Dombolo, butter it with your choice of mayonnaise. Place your lettuce, bacon, steak, tomatoes, avocado and salt and pepper to taste ( in that order) . - Eat while still hot….

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