You don’t want to miss that!
Ingredients
- ~5 kg Gigot (bone removed)
- 6 garlic cloves
- 1 medium sized onion
- 500 grams carrots
- 1 kg potatoes (preferably small bites)
- 4 tbsp mustard
- 2 leaves fresh rosemary
- 1/4 cup extra-virgin olive oil
- 2 tbsp salt
- 2 tbsp freshly-ground black pepper
Instructions
- Marinate and smear your “baby” Gigot (leg of Lamb) in a mixture of mustard, olive oil, black pepper and salt and some rosemary overnight.
- Preheat oven to 190C degrees.
- In the leg, with a knife, poke the leg and stick some garlic cloves in it.
- Place the leg in a oven ready bag with the onion, potatoes, carrots and rosemary leaves.
- Place in a roasting pan and put into oven. Roast for about 3 hours.
- Remove and allow to rest 10 minutes before carving.
Quick Notes
serve with some pesto tagliatelle and red wine.
Variations
replace potatoes and carrots with any fruits, nuts or vegetables you like.
Cooking time (duration): 200
Number of servings (yield): 12
Meal type: supper
My rating:5 stars: ★★★★★
Ingredients
- 1 baguette old-style bread
- handful of season fruits (banana, strawberry, apple)
or
- punch Nuts and kernels
- Nutella spread
Instructions
- Over a grill, toast the baguette on both sides. Spread Nutella over the toasted baguette. Top with nuts or kernels, or some fresh season fruits.(e.g. banana, strawberry)
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: snack
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Summary: when salty and sweety isn’t enough
Ingredients
- 100 grams Pretzel Rings
- 100 grams Chocolate’s Kisses (e.g. Hershey’s)
- 100 grams Hazelnut and Pecans
Instructions
- Preheat oven to 100 C.
- In a waxed sheet, spread pretzel rings out in a single layer on the baking sheet.
- Place one Kiss inside each pretzel ring.
- Bake for 5 minutes.
- Remove from the oven and immediately press one nut on top of each kiss.
- Allow to cool completely so that the kisses can harden back up.
Variations
Replace nuts with M&m’s
Cooking time (duration): 10
Number of servings (yield): 6
Meal type: dessert
My rating:4 stars: ★★★★☆
Summary: for lovers, craving mothers, and dopamine-deprived persons
Ingredients
- 1 banana
- 1 tbsp peanut butter
- 2 teaspoons Nutella
- 2 tbsp Halva (Haleweh)
- 1 tbsp Honey
- pinch of crushed nuts
Instructions
- Slice banana into little disks, about 1-1.5 cm thick.
- Mix the remaining ingredients, and add mixture onto a sandwish.
- Drizzle honey on top of them.
- Add the nuts.
- Wrap the sandwich.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: snack
My rating:5 stars: ★★★★★
Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Ingredients
- 1/4 cup hazelnuts
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. Dijon-style mustard
1 tsp. honey
1 clove garlic, minced
1 shallot, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 head iceberg lettuce, washed and torn into bite-size pieces
10 pcs strawberries
1/4 cup goat cheese, crumbled
Instructions
- Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes.
In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper.
Gently wash, hull, and cut strawberries into quarters.
In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly.
Pile high onto salad plates and top with goat cheese. Serve immediately.
Quick Notes
Serve with some wine on the afternoon.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: French
My rating:5 stars: ★★★★★