Food: Helen's Summerstyle Leg of Lamb

Helen's Summerstyle Leg of Lamb

Written by Helen Porter

Most people have probably tried repparttar

Greek 'Kleftiko' lamb, a slow roasted dish that when done properly is probably repparttar 136660

very best way to cook this kind of meat. The downside is repparttar 136661

preparation involved - typically you have to cook repparttar 136662

lamb for up to 8 hours or so, and repparttar 136663

final quality can vary between fabulous and horrible. Well here's a variation direct from www.helensrecipes.com that solves repparttar 136664

problem, and will make your friends think you have spent an entire season in Greece, learning their cooking style! The lamb will fall off repparttar 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 heat repparttar 136666 oven to 220 degrees. Take repparttar 136667 lamb and put in a large deep roasting tin. Using a sharp knife make holes in repparttar 136668 leg - you should have around 12 evenly spaced around repparttar 136669 circumference. In repparttar 136670 holes put a slice of garlic and a sprig of rosemary. Around repparttar 136671 lamb put repparttar 136672 celery and carrot chunks - remember this is only used for flavor so be as rough as you like. Put repparttar 136673 sprigs of mint around repparttar 136674 lamb and then pour 2 pints of lamb stock over repparttar 136675 lamb. Season with salt and pepper and place in repparttar 136676 oven. The lamb should be covered in repparttar 136677 stock to a depth of about 2/3 of repparttar 136678 lamb. After 30 minutes of cooking turn repparttar 136679 oven down to 150 degrees, then baste repparttar 136680 lamb every 40 minutes or so. You'll need to be at home for this since repparttar 136681 lamb will take 6-7 hours to cook. 3 hours into cooking you will need to turn repparttar 136682 leg over in repparttar 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 in repparttar microwave.

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

Cook repparttar 136616 pancakes just like you normally do. They'll look repparttar 136617 same and taste repparttar 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. Prepare repparttar 136619 oatmeal as usual -- but, since repparttar 136620 prepared oatmeal is fairly liquid, it'll make your biscuit dough into a batter ... IF you add repparttar 136621 normal amount of milk!

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