Wednesday, March 21, 2007

Lamb kebab with green tehina


1 kg lamb meat minced
1 onion chopped
1/2 cup parsley chopped
salt and pepper
a little anise flavored liquor
fresh rosemary stalks for skewers


1 cup raw tehini
juice of 1 lemon
2 cloves crushed
few coriander leaves
a lot of parsley

Mix the meat with onion, parsley and spices. Add anise liquor and let stand a while. Form meat balls and insert on a straight rosemary stalk with top leaves were removed ( or if you don't have rosemary stalks take the regular skewers). Add to the kebab skewers cherry tomatoes. Grill or fry in a little oil in a heavy pan.
In food processor blend tehini, juice of lemon, garlic, coriander and parsley leaves and 1/2 cup of water. Blend till a thick tehini. Spread the tehini in the center of plate and put on the plate kebab skewers.

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Thursday, March 15, 2007

Meat and vegetables Italian Lasagna.

Here is my favorite dish which I love to cook and to eat. Italian lasagna with beef meat, beacon, grated Parmesan cheese, onion, celery root ,tomatoes, carrots, sauce bechamel (white sauce), garlic and lasagna noodles. When I don't have time I use ready lasagna noodles if not make a dough by myself.

Fresh, home-made pasta, pasta fresca, is typical of nothern Italy, European Union member. As early 1300 a Florentine cookbook made note of the first recipes for fresh pasta from wheat flour, eggs and salt. The speed and dexterity of the women making hat-shaped parcels from fresh pasta is unbelievable. They then fill them with various vegetable or meat sauces or with spinach or Ricotta cream cheese. No medding, christening or Christmas dinner is really an occasion without fresh, filled pasta parcels..Every town in Nothern Italy boasts its very own carefully preserved shapes and fillings. There nare more tham 110 different recipes for tortellini, and more than 50 recipes of lasagna.

Basic recipe for pasta fresca (fresh pasta dough):

  • 500 g wheat flour
  • 5 eggs
  • 1/2 tsp salt
Sieve the flour onto the work surface. Make a well in the middle, break the eggs into it and add salt. Gradually work in the flour from the edges until a rough dough is produced. Knead the dough for 15 minutes by nahd until it is shiny and elastic. Wrap in hahdy wrap and leave to stand for 1 hour. Dust the work surface with flour and roll out the dough until it is very thin and cut into large equal-sized rectangles. Bring enough salted water with a little olive oil to the boil and boil the sheets of lasagna for 5 minutes. Carefully remove from the water and drain on kitchenroll.

Here is very Italian recipe of this delightful lasagna

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Sunday, March 11, 2007

How to choose fresh meat.

how to choose fresh meat

It is desirable to buy meat in clean and "crowded shop" which has been authorized by the veterinary inspector.

Be convinced that on the meat you buy there is a press of veterinary supervision with precise data of the manufacturer and and expiry.

Chicken is a little bit pink but not red.

Beef and chicken should have a typical smell of fresh meat.

Beef should not be sticky.

The fresh beef has red color but without shine. If the piece of meat shines most likely that in it some chemicals have been added.

Dark edges on a piece of beef - the meat is dried.

The fresh beef should be elastic. If to press on it with fingers the finger sign should disappear at once.

The defrozen meat, passed off the fresh meat, very easy to distinguish: The defrozen meat always wet (fresh always dry). And besides that on the defrozen meat can be dark spots which can appear during frosting.

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