Category Archives: Recipes

Lamb

Leg of Lamb or Lamb Shoulder

 Ingredients •Leg or shoulder of lamb (a per 2-4 people depending on the size) • 2 garlic cloves, sliced •1/4 cup olive oil •1/2 cup white wine •2 Tbs rosemary •2 Tbs thyme 2 Tbs sage.  Preparation Pierce the lamb with a knife, and insert garlic or mince garlic and massage into lamb.   Marinate overnight in olive oil, wine, rosemary, thyme and sage  in the refrigerator.

Cooking Fire or your oven until hot, and then let the heat fall to a low to moderate temperature, roughly 350-400ºF.  If you have fired your oven for a longer period (90 minutes or more), rake out the coals to allow the temperature to keep falling. If you do not have enough retained heat in the oven, you can leave a small fire, or coals at the start of cooking.

Place the lamb in a presoaked terracotta dish (dish emersed in water for 30 minutes) and add some fresh rosemary. Dish should always be placed in a cold oven and warmed with the oven.   Cooking Hint: You can  place some fresh rosemary in the oven. It adds some spice to the air and the food. Roast for approximately 30 minutes per pound for medium-doneness.

Alexis’ Moroccan Carrots

Great ANYTIME dish that adds to any planned menu.  Don’t miss making Moroccan Carrots for your guests!  Best if marinaded overnight and serrved the next day to allow all the flavors to come together.

  • 1 pound (half kilogram) of carrots. (Ends removed  and quartered)
  • 2 Liters of Boiling Water
  • 2 Tablespoons Olive Oil
  • 1-2 Tablespoon Vinegar (white)
  • 3/4 teaspoon salt
  • 1/4 tsp pepper
  • 1 tsp Cumin
  • 1/2 tsp Ginger
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper

Clean carrots and remove ends.  Quarter the carrot and place into boiling pot of water, allow to parboil for 7 minutes.  Remove water from the carrots and allow to cool.  Briefly pulse and chop carrots in food processor and then spoon carrots into dish.  Add olive oil, vinegar and spices.  May add more spice as you adjust for taste.

Allow 10 minutes before adding additional spice so that the carrots can absorb ingredients accordingly.

Sangria’s Best

Smiles, Laughter, Friends….Sangria’s Best

Summertime, Laughter, Memories, Mixed Drinks!!!! HAVE FUN….

Sangria should be refrigerated 24 hours before serving.  Any soda drink, or sugar added 30-60 minutes before serving.     Carrafe or bottle must accomodate about 4 liters of liquid.

INGREDIENTS

  • 3 Peaches peeled, pitted and diced.
  • 2 Apples peeled, cored and diced
  • 2 Oranges peeled and cut into rounds
  • 1 cup Cherries pitted and halved
  • 1 cup Berries of choice
  • 1 750 ml Sangiovese wine
  • 1 750ml Lambrusco wine
  • 1/3 part (250 ml) Rum
  • 1/3 part (250 ml) Brandy
  • 3/4 liter (750 ml)  sprite or coke (added 30-60 minutes before serving then reseal bottle.)
  • 4 Cinnamon sticks

Mix all ingredients in container seal and store in refrigerator for 24 hours.

Presentation and Flavor

Prepare an additional:  3 Peaches, 2 Apples ( cored and diced), 2 Oranges cut into rounds, 1 cup Berries and 1 cup Cherries.  Toss fruit in a bowl and keep close to Sangria for serving. Mint Sprigs, Cinnamon Sticks Lime cut into round circles for presentation eased onto side of glass.

Serve:  Pour Sangria over  a few ice cubes in cup and  add freshly cut fruit.

Drink Cautiously.  1 glass for women. 2 glasses for men. Have appetizers available  before drinking, always eat first!   (Food higher in fat absorb alcohol,  like cheese, or chip/dip, so that the alcohol will not be absorbed by the brain) .

Scones from Sarah

1Ib Self Raising Flour 
4 Teaspoons of Baking Powder
4 ozs of Margarine (will try with Butter next time Kim)
Rub all of the above ingredients together finely.
Then add
2 ozs of Sugar
6 ozs of Sultanas
 
Mix the above together
With a fork add approximately half a pint of milk – slowly to make a soft dough – add more flour if too wet.
Roll out onto a flat surface – about quarter of an inch thickness
Cut out into individual rounds and glaze top with a beaten egg (but not for Ricardo!!)
Place on a baking tray at about 200 c (approximately 10 – 15 mins) until golden brown.
Enjoy with fresh cream and jam or butter.  I like to warm them in the microwave and add butter and jam.
Happy eating!
Sarah

Roasted Pepper and Carrot Soup

Roasted Pepper and Carrot Soup

Roasted Red Pepper and Carrot Soup
Serves 4-6
Preparation time 15 minutes
Cooking time 30 minutes
Various methods may be used for roasting peppers: under oven broiler, heat oven to 250 C / 500 F, or grilled.

Roast peppers under the oven broiler or on the grill, then remove skin.

 Ingredients
  • 3 large Red Peppers (quartered and de-seeded)
  • 10 Carrots (peeled and roughly chopped)
  • 4 Tablespoons Olive Oil
  • 2 Onions peeled and diced
  • 2 Potatoes peeled and quartered
  • Pinch of ground Cinnamon
  • 1.8 Liters Vegetable Stock
  • Juice of 1 lime
  • Salt and Pepper to taste
  • 4 teaspoons Panna or Heavy Cream (optional)
  • Paprika
  • Parsley for decoration
Preparation 15 minutes
Place peppers on flat pan and into the a very hot oven for 10 minutes.
(Optional: Hot roasted peppers may have skin removed by placing them in a sealed container and after 10 minutes remove peel.)
Peel onions and in large pan gently saute` the onion in 2 Tablespoons of olive oil for 10 minutes. Peel carrots and potatoes. Toss carrots, potatoes and  roasted peppers in 2 Tablespoons olive oil.
Simmering  time,  30 minutes on stove top
Add carrots, potatoes and peppers  to the onions with the cinnamon, salt and pepper to taste; toss together in pan.
Add stock and lime juice, bring to a boil, reduce heat and simmer for 20 minutes.
With a ladle add cooked vegetables into a blender and  then puree` for about 20 seconds, add back to soup and reheat for10 minutes.
Serving and Presentation
Ladle soup into a bowl, sprinkle chopped parsley on top and drizzle the panna or  heavy cream.
Serve soup with a spoonful of Creme` Fraiche and pinch of paprika.
Enjoy!!!