Recipes from My Kitchen Rules' Vikki and Helena Moursellas' cookbook

Twins Vikki and Helena Moursellas became household names in Australia in 2014 during their time on television cooking show My Kitchen Rules. In their first cookbook, Taking You Home, the sisters share recipes for Greek dishes like fritters, pork meatballs and a delicious custard pie. Here's a sample.

Zucchini and feta fritters

This is our favourite midday snack in the summer – a quick and easy recipe that's super-appetising. Serve with tzatziki.

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, crushed

1 large red chilli, finely chopped

180g marinated feta

1 teaspoon salt

pinch of cracked pepper

1 egg, lightly beaten

½ cup plain flour

extra-virgin olive oil, for frying

1. Place the grated zucchini in a clean tea towel and press to remove all the excess juice.

2. Transfer to a bowl and add the banana pepper, onion, mint, dill, parsley, garlic and chilli.

3. 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.

4. 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.

Makes: 10

Pork and mint meatballs

Pork and mint are flavours that work well together. Serve with pita bread and tzatziki

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

1. In a mixing bowl, combine the pork mince, onion, mint, salt, pepper, egg and the 2 tablespoons of flour. Mix well.

2. 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.

3. 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.

Makes: 18

Galatoboureko (custard pie)

This recipe belongs to Aunty Ann. Mum and Ann are first cousins and spent most of their childhoods together. This dessert is irresistible.

6 cups milk

1/2 cup sugar

1 teaspoon vanilla bean paste

1 cup semolina

4 eggs, whisked

zest of 1 orange

375 g filo pastry

150 g unsalted butter, melted

Syrup

1 cup caster sugar

peeled zest of 1 lemon

Makes: 1 pie

1. Preheat the oven to 160C. Place the milk, sugar and vanilla bean paste in a saucepan over medium heat and bring just to the boil. Gradually whisk in the semolina. Slowly pour the eggs into the milk mixture, whisking continually until the custard becomes thick. Stir in the orange zest.

2. Butter the bottom of a baking dish and then brush 1 sheet of the pastry with melted butter and place in the base of the dish. Top with 13 more pastry sheets, brushing each layer with butter. Pour the custard mix on top of the layered filo pastry and repeat the process with another 8 filo pastry sheets on top.

3. Using a sharp knife, score the top of the pastry into squares. Be gentle with the pastry. Place in the oven and bake for 50 minutes.

4. To make the syrup, place a small saucepan over medium heat and add the caster sugar, lemon zest and 1 cup of water. Bring to the boil and continue boiling until the syrup becomes thick – about 15 minutes.

5. Strain the syrup to remove the lemon zest. Pour the syrup evenly on top of the galatoboureko and allow it to sit for 15 minutes. Slice following the scored lines. Serve warm or at room temperature.

Recipes extracted from Taking You Home: Simple Greek Recipes for Family and Friends, by Helen and Vikki Moursellas, publsihed by Hachette Australia, $39.99.