Making Mom Happy on Her Special DayWritten by Shauna Hanus
Mothers day is May 8th this year, are you ready? Are you in need of an idea for how to treat mom on Mothers Day that will not break your budget? How about indulging mom with a delightful home cooked brunch and a special tea pot for her to take home at end of day.Making moms eyes sparkle with a beautifully set table is as easy as pulling out that lacey table cloth and placing a vase of fresh flowers in center for her to enjoy. Dig out fine china; what have you been waiting for? This is that special occasion you reserve for only best. Remember this is your mom, so make your table sparkle with love. She will go home knowing how much you love and appreciate her.
| | Helen's Summerstyle Leg of LambWritten by Helen Porter
Most people have probably tried Greek 'Kleftiko' lamb, a slow roasted dish that when done properly is probably very best way to cook this kind of meat. The downside is preparation involved - typically you have to cook lamb for up to 8 hours or so, and final quality can vary between fabulous and horrible. Well here's a variation direct from www.helensrecipes.com that solves problem, and will make your friends think you have spent an entire season in Greece, learning their cooking style! The lamb will fall off 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 oven to 220 degrees. Take lamb and put in a large deep roasting tin. Using a sharp knife make holes in leg - you should have around 12 evenly spaced around circumference. In holes put a slice of garlic and a sprig of rosemary. Around lamb put celery and carrot chunks - remember this is only used for flavor so be as rough as you like. Put sprigs of mint around lamb and then pour 2 pints of lamb stock over lamb. Season with salt and pepper and place in oven. The lamb should be covered in stock to a depth of about 2/3 of lamb. After 30 minutes of cooking turn oven down to 150 degrees, then baste lamb every 40 minutes or so. You'll need to be at home for this since lamb will take 6-7 hours to cook. 3 hours into cooking you will need to turn leg over in roasting pan.
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