Lamb in rosemary-salt dough


2 cups plain flour
1 cup cooking salt
2 stalks rosemary,leaves,removed,finely chopped
1 cup water
1 lemon,thinly sliced
Extra 4 stalks rosemary
2 kg leg of lamb
6 cloves garlic ,peeled and halved
1 tbsp olive oil
2 tbsp sumac

Method :

# Preheat oven to 200”C
Line a baking dish with baking paper.
Put flour in medium mixing bowl
Add salt and rosemary,and stir to combine.
Make a well in the centre of the dry ingredients,
Add water and stir until soft dough form.
Turn dough out onto a floured board and knead until smooth and no longer sticky.

# Trims shank from lamb and bake with the salt-crusted leg or discard.
Ley leg right-side down on top of the dough.
Bring dough up and over lamb to completey cover it,
Then press edges together to seal.

# Put leg of lamb seem-side down into prepared baking dish.
Cook for 30 minutes then reduce heat to 180”C and cook for 45 minutes.
Remove from oven ,and stand for 5 minutes before breaking the salt crust.
Remove and discard the salt crust,slice the lamb and serve.

Preparation time : 25 mins
Cooking time 1 hours 15 mins
Serve 4

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Lemon and lime delicious puddings with orange parfait


# Orange parfait
Rind and juice of 2 oranges
1 cup sugar
300ml thickened cream

# Lemon and lime delicious puddings
Melted butter ,for greasing
60 gr butter,softened
1 cup custer sugar
3 eggs,separated
3 tbsp self-raising flour,sifted
1 ¼ cup milks
Finely grated rind of 1 lemon
Finely grated rind and juice 2 limes

Method :

# To make the orange parfait,pour the orange juice into medium-size heavy-based pan and add the sugar.
Stir over a low heat until the sugar is dissolved,and add the orange rind.
Bring it slowly to the boil,then reduce heat and seemer for 7-8 minutes.
Remove pan from the heat,pour syrup into a jug and put in freezer until cold.
Line a bar or small loaf tin with baking paper or lastic wrap.
Lightly whip the cream ,remove rind from the cold syrup and discard.
Fold syrup into the cream , pour mixture into the prepared tin,cover with plastic wrap,and then freez.
Remove from freezer,put in fridge and leave for 5 minutes,cut into slices to serve

# To make puddings,preheat oven to 160”C, lightly brush 6 X 150ml-capacity ramekins with melted butter.
Placed softened butter and sugar in large mixing bowl and beat with a wooden spoon until well combined.
Add egg yolks and beat well,
Add the flour,milk,rinds and juices,and stir with a metal spoon until combined.

# Place eggwhites in a large,dry glass bowl.
Use electric beaters or a balloon whisk to beat the whites until soft peaks form.
Don’t beat then too much . Add beaten eggwhites to butter mixture and fold in with a large metal spoon until just combined, Don’t over mix.

# Spoon the pudding mixture into the prepared ramekins.
Line a large ovenproof dish with a clean dishcloth or tea towel.
Put the ramekins in the dish and pour enough boiling water into the dish to reach halfway up the sides of the ramekins.
Cook for 25-30 minutes, remove ramekins from the water ,stan for 10 minutes.
Then turn puddings out.
Serve with orange parfait slices.

Preparation time : 20 minutes plus several hours freezing time
Cooking times 45 minutes
Serve 6

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2 egg yolks
1 tbsp lemon juice or white wine vinegar
½ tsp salt
200 ml olive oil
White pepper,for seasoning
# Place the egg yolks into a medium mixing bowl
Add eh lemon juice or white wine vinegar and salt,then stir to combine
Add the oil a drop at a time, whisking or beating with a wooden spoon until the third of the oil has been added.
# Add the remaining oil in a thin stream ,whisking or beating constantly until all the oil has been added and the mixture is thick and glossy.
Season to taste with pepper.

Preparation time : 20 mins
Make about 1 cup

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Chocolate fondue


120gr dark chocolate,finely chopped
2 tbsp honey
¼ cup cream
¼ cup milk
1 tbsp rum
Selection of fruits ,peeled,cut into bite-size pieces
Selection of small biscuits

# Put the chocolate in a bowl
Boil the honey,cream and milk and whisk into the chocolate,then stir in the rum.
# Pour the hot sauce into a fondue pot .
Put fruit and biscuits on plates and set pot in the centre of the table

Preparation time : 10 mins
Cooking time : 5 mins
Serve 4

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Fish in coriander – salt crust with tomata salsa


4 X 425-450g whole bream
1 bunch coriander
1 lemon,sliced
Pepper for seasioning
1 kg coarse cooking salt
4 eggwhites

Tomato salsa
3 tomatoes,finely chopped
1 lebanese cucumber,peeled and finely chopped
1 small red onion,finely chopped
2 tsp ground cumin , roasted
Shredded rind and juice of 1 lime
1 tbsp olive oil

# Preheat oven to 200”C.
Line a large ovenproof dish with baking pepper.
Rinse fish under cold running water make sure they’re free of scales,
Then part dry with pepper towels.

# Cut the root and 5 cm of stem from the coriander bunch
And rinse both section under cold running water
Finely chop the leaves and reserve.
Put pieces of the root section and lemon slices in each fish cavity.
Then season with pepper.

# Put the salt in a medium mixing bowl ,
Add the coriander leaves and eggwhites,then stir to combine.
Spread some salt mixture on a piece of baking paper large enough for each fish.
Sit fish on the salt section and cover fish with remaining salt.
Bake fish for 15 minutes,stand for 5 minutes then remove from salt crusts.
Serve with tomato salsa.

#To make tomato salsa :
Put the tomatoes,cucumber and onion into medium bowl.
Put the cumin ,rind,juice and olive oil into a small jug.
Whisk to combine,pour it into the tomato mixture and toss to combine


Preparation time : 20 Mins
Cooking time 15 mins
Serve 4

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Prawns baked in salt and szechuan pepper


1 Tbsp szechuan peppercoms
4 star anise
400 gr pink-salt crystals
12 Extra large,whole green king prawns

1 preheat oven to 180'C

Heat a medium heavy-based pan
add peppercoms and star anise,cook for 1-2 minutes.
add salt,and stir to combine

2 put a thrid of the salt

mixture in an ovenproof dish
Put prawns on top and cover with remaining mixture
bake for 10-12 minutes or until prawns change colour.
Remove and serve prawns.

Preparation time : 10 mins
cooking time : 15 mins
serve : 4

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Mushy peas


500 gr fresh peas
1/2 tsp sea-salt flakes
300 gr unsalted butter,chopped
1/2 bunch mint,chopped
1/2 tsp black pepper,ground

Method :

1 put the peas in a large
heavy based pan.Cover the peas with cold water and bring sloely to the boil.
reduce heat and seemer for 4-5 minutes or until the pease are just tender.
Drain and return to the pan.
Add the sea-salt flakes,chopped butter,and chopped mint and pepper .
mash all the ingredients and then serve.

Preparation time : 10 Min
Cooking time :10 min
serve : 4

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Soto Betawi


400 g beef has in the
adequate water
1 / 4 grains of nutmeg
3 sheets orange leaves
5 eggs clove
2 cm cinnamon
150 ml of instant coconut milk
2 tsp salt
2 tsp sugar

4 red onion
2 cloves garlic
1 vertebra ginger
1 tsp coriander
1 / 4 tsp cumin
1 / 4 tsp pepper

orange juice
celery, finely sliced
onions, finely sliced
tomato, cut into small
fried onion
emping (chips made of pounded new toasted rice)
sweet soy sauce

- Boiled meat until tender (packing pot Presto kurleb 20 minutes), Drain.
- Cut of meat such as dice.
- Boil broth with nutmeg, orange leaves, clove, cinnamon, salt, and sugar.
- Put the cutlet.
- Stir-fry until fragrant spices fine,put into the stock.
- put the coconut milk, lower the fire.
- Serve with supplementary material

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Opor Ayam ( Chicken dish cooked with Coconut cream and varios spices )


• 1 chicken, cut according to the desire
• 5 cloves onion
• 3 cloves garlic
• 3 eggs hazelnut
• 1 tbsp coriander
• 1 tsp cumin
• 1 tsp fennel
• 3-5 cloves eggs
• 5 cm cinnamon
• 1 / 2 grains of nutmeg
• 1 / 2 deaf
• 3 cardamom
• 3 cm galingale
• 3 cm ginger
• 2 pieces bay
• 1 stem lemongrass
• 1 / 2 pineapple shredded
• Coconut Milk

• puree all ingredients except the cinnamon, bay and lemongrass
• Stir fry until cooked flavor and fragrant, put the chicken
• Cook chicken until cooked
• put the thin coconut milk, cooking until boiling
• putthe pineapple scars, the average mixed, cooked chicken and boil until soft silt and spices
• put the coconut milk, cooking until boiling,and serve

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Peanut chicken roasted


1 chicken = 1 1/2 kg, Shop 4 part
150 gr peanuts, roast, peeled, roughly flattered
5-6 tbsp sweet soy sauce
1 tbsp margarine
1 / 2 tsp pepper powder
lime, take the water

2 pcs red curls
5 cloves garlic
3 red onion
1 tsp pepper round
1 tsp acid

Method :
• stir-fry seasoning fine with 3 tbsp vegetable oil
• put the chicken ,3 tbsp soy sauce, stir well to the average chicken rigid
• give 500ml water, cook until soft enough
• roasted over live coals or oven (Grill)
• lift after a little singed,
• heat margarine, give 3-4 tbsp sweet soy sauce, 50 ml of water, pepper and peanut, Put a roast chicken, mixed flat
• lift and facial orange juice, serve

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