Wednesday, 30 March 2016

Mediterranean Lamb Stew


This rich and delicious hearty Lamb Stew
is a slow cooked meal that falls off the bone
because of how tender it is.
This meal adds a new twist to Sunday cooked meals at home with the family.
Because leg and shoulder cuts are tough
and
require slow cooking,
these
cuts are far more economical for the budget.
But, they cuts are so tender when cooked and the bone adds soooo much flavor to the dish.

Mediterranean Lamb Stew
Here's what you'll need:

1 tbsp. EVOO
3-4 lbs of shoulder or leg chops
1 1/2 cup pureed stewed tomato
1 tbsp. tomato paste
2 bay leaves
1/2 tsp each oregano, salt, pepper
1/4 tsp chili flakes
3-4 chopped stems of flat leaf parsley
1/2 cup white or red wine

Preheat a large skillet on med. high heat.
Add the oil.
Place each rinsed and patted dry chop into the pan.
Do not over crowd.
Brown on all sides



Add wine and reduce turning the meat over.
I had too much for this pan so I transferred the meat to a large pot.




Add tomato puree, paste and the herbs and spices.

Stir to coat.
Add 1 cup of water

Cover leaving lid slightly ajar.
Simmer on low, checking for liquids every half hour until tender approx. 2 hrs.

Enjoy with love

Wednesday, 9 March 2016

Classic Tiramisu

 Tiramisu

A classic pick me up dessert.
Every Italian household has prepared or devoured this wonderful dessert that has delicate biscuits soaked in alcohol flavoured espresso.
Ready to prepare in minutes and oh so delish!
Sometimes special occasions call for special desserts.
This dessert is spectacular without the fuss.

Here's what you'll need:

1 1/2 pkg of Savoiardi biscuits or lady finger
1 1/2 cup brewed, cooled espresso
500g tub Mascarpone
3 tbsp. sugar
1/8 cup kalua, rum or amaretto liquor
2 lg. eggs separated
1 tbsp. of cocoa

Prep:
Beat egg whites in a stand mixer bowl to firm peaks
Remove to another bowl.

In the same bowl beat yolks on high for 2-3 min to a light lemon colour. Pour in the sugar and continue beating until no sugar granules remain.

Add the cheese.



Beat for 3-5 min. on medium high until fluffy.

 Fold the egg whites into the cheese mixture.
Set aside.
Mix the coffee and liquor together in a vessel.
Dip each cookie and place along sides of a springform pan.
If needed cut the ends to fit the size you would like.
Use the ends to fill in the bottom and any spaces.
 Spread half of the cheese filling to the edges.



 Repeat until you reach the top of the pan.


 Sprinkle with cocoa powder.
Cover with plastic wrap and refrigerate overnight.

Enjoy with love!