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

Roasted leg of lamb for Easter

Nothing reminds me more of Easter than roast leg of lamb. The meat has a specific flavour and smell and the meat is so tender and juicy and it's a perfect recipe for any festive day, especially for Easter.

It's easy to make and low in calories compared with other meats like pork for example. The best lamb meat is the early spring lamb, the older the animal is the tougher the meat will be.

What you need is:

1.5 kg leg of lamb with bone ( less if it's boneless)
50 grams chopped parsley
4 sliced cloves of garlic
100 grams bacon cut in small pieces
3 table spoons sunflower oil
salt & pepper to taste
200 ml semi-sweet red wine
100 ml vegetable stock or water
2 table spoons butter
kitchen string

Preheat the oven to 180 degree C. In a bowl mix the bacon, garlic, parsley, oil, salt and pepper.... CONTINUE READING

Stuffed pancakes with mushrooms & chicken breast

This is a very easy to make recipe which can be also made vegetarian by replacing the chicken with more mushrooms. These pancakes are very good even the next day, just heat them up and serve them with sour cream on top.

What you need is:

For the pancakes:
4 eggs
275 ml milk
300 grams flour
cooking oil to make the pancakes

For the stuffing:
2 table spoons butter
250 grams Champignon mushrooms (you can use canned mushrooms as well)
1 medium size white onion
350 grams chicken breast cut in small pieces
1 table spoon white flour
250 ml vegetable stock
200 ml sour cream
3 table spoons Parmesan cheese
salt & pepper to your taste

Mix all the pancake ingredients with a mixer until it becomes a thick liquid paste and leave aside to rest. CONTINUE READING