Helen's Summerstyle Leg of Lamb

Written by Helen Porter

Most people have probably triedrepparttar Greek 'Kleftiko' lamb, a slow roasted dish that when done properly is probablyrepparttar 136660 very best way to cook this kind of meat. The downside isrepparttar 136661 preparation involved - typically you have to cookrepparttar 136662 lamb for up to 8 hours or so, andrepparttar 136663 final quality can vary between fabulous and horrible. Well here's a variation direct from www.helensrecipes.com that solvesrepparttar 136664 problem, and will make your friends think you have spent an entire season in Greece, learning their cooking style! The lamb will fall offrepparttar 136665 bone and be full of flavor, it's simple to prepare as are most of my dishes, as I believe good food shouldn't take hours and hours of preparation.

You will need: Leg of Lamb (will feed 8-12 people) Celery x 4 - use strips then cut them into chunky slices Lamb Stock Cubes x 2 8 leaves of mint Fresh Rosemary Carrots Garlic cloves - slice them into small pieces Salt & Pepper

Side Dish Olive Oil - enough so you have a semi wet mixture Whole Red onion chopped finely Peas - allow a handful per person part boiled but still al-dente Mint - 1 cup Flat Leaf Parsley - 2 cups Garlic Clove Salt & Pepper

Pre heatrepparttar 136666 oven to 220 degrees. Takerepparttar 136667 lamb and put in a large deep roasting tin. Using a sharp knife make holes inrepparttar 136668 leg - you should have around 12 evenly spaced aroundrepparttar 136669 circumference. Inrepparttar 136670 holes put a slice of garlic and a sprig of rosemary. Aroundrepparttar 136671 lamb putrepparttar 136672 celery and carrot chunks - remember this is only used for flavor so be as rough as you like. Putrepparttar 136673 sprigs of mint aroundrepparttar 136674 lamb and then pour 2 pints of lamb stock overrepparttar 136675 lamb. Season with salt and pepper and place inrepparttar 136676 oven. The lamb should be covered inrepparttar 136677 stock to a depth of about 2/3 ofrepparttar 136678 lamb. After 30 minutes of cooking turnrepparttar 136679 oven down to 150 degrees, then basterepparttar 136680 lamb every 40 minutes or so. You'll need to be at home for this sincerepparttar 136681 lamb will take 6-7 hours to cook. 3 hours into cooking you will need to turnrepparttar 136682 leg over inrepparttar 136683 roasting pan.

Secret of Light and Fluffy Biscuits and Pancakes

Written by Joey Robichaux

Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes!

And that ingredient is ... Oatmeal!

Yep, I know what you're thinking ... just give me a moment and trust me on this.

For instance, to make super light pancakes, I'll use normal, non-instant, oatmeal. I'll prepare a 1 to 1 1/2 serving size portion, usually inrepparttar microwave.

Next, add your normal pancake ingredients torepparttar 136611 oatmeal. I normally addrepparttar 136612 milk first to cool downrepparttar 136613 oatmeal (don't wantrepparttar 136614 eggs to cook!). You may notice thatrepparttar 136615 batter is a little frothy -- especially if you let it sit a bit. That's oatmeals extra viscosity coming into play.

Cookrepparttar 136616 pancakes just like you normally do. They'll lookrepparttar 136617 same and tasterepparttar 136618 same (no oatmeal taste). However, they'll rise up nice, light, and fluffy!

To make super light biscuits, you'll alter your normal biscuit recipt just a tiny bit. Preparerepparttar 136619 oatmeal as usual -- but, sincerepparttar 136620 prepared oatmeal is fairly liquid, it'll make your biscuit dough into a batter ... IF you addrepparttar 136621 normal amount of milk!

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