April 22, 2012

Lamb and veggie stew

The Easter is gone, but if you're anything like me, you will have a lot of leftover food in your fridge and freezer. Lamb is my favorite meat so I always make sure I have enough for the Easter weekend and also some saved for the future.

If you too have some lamb meet left that you want to use, try the delicious lamb and veggie stew. It's very easy to make and it's inexpensive as it uses any kind of veggies you might have left over in the pantry.

What you need is:

1 kg of lamb meet cut in larch pieces, about 3cm ( you can use any part of the lamb, whatever you have left from Easter)
100ml sunflower oil
1 white onions finely chopped
500g white potatoes pealed and cut in quarters
500g other veggies, whatever you might have in the fridge, you can use frozen as well ( I use sliced carrots, chopped celery, peas and cauliflower – it all comes in  a frozen mix bag from the supermarket)
5 garlic cloves finely diced
2 table spoons white wine vinegar
2 table spoons thyme ( fresh if possible, finely chopped)
1/2 table spoon of chili flakes
200ml white wine ( if you don't want alcohol in it, replace it with water)
200ml hot water
salt and pepper to taste

Heat the oil in a large cooking pan  and fry the onions and garlic until golden and soft.... CONTINUE READING

April 20, 2012

Lebanese Tabbouleh Salad

Since I am still detoxing my body after the Easter holidays, I thought I should share a Lebanese salad recipe my sister used to make all the time and which I started to make after tasting it. It's a very easy to make salad, affordable and very healthy making it a perfect spring salad.

The tabbouleh salad is one of the most known Lebanese foods and it's served with starters such as humus paste, falafel and the like. I sometimes serve it next to humus but most of the times I serve it with lamb because it makes a perfect side salad.

What you need is:

-3-4 big bunches of parsley
-3 tomatoes
-1 red onion
-3 table spoons couscous (you can also use buckwheat )
-1 cucumber
-2 lemons
-1 table spoons oregano
-1 table spoon mint
-3 table spoons olive oil
-salt and pepper to taste

Boil the couscous until soft, strain it and leave aside. I prefer couscous to buckwheat, i think it's more tasty, but you can use any, it all depends on your taste.

Wash the parsley... CONTINUE READING

April 18, 2012

10 Useful kitchen tips & tricks

I was recently going through my notebooks of tips and tricks in the kitchen I wrote through the years to refresh my memories and I puled out 10 useful kitchen tips you can use to make your life easier. This time it involved foods  and how to handle it better.

So here they are, I hope they are useful to you as they are to me. The are randomly selected but i am sure you can find at least one you can use next time you are cooking.

10 Useful kitchen tips & tricks:

1. Preserving ground coffee
Ground coffee looses its flavor if you keep it in the pantry. Put it in a box in the fridge and the flavor will last longer.

2. Green avocado
If you bought avocado fruits that are not fully riped, put them in a black bag....CONTINUE READING