Greek Lamb Pilaf with Orzo

Found this recipe on the net, tried it and liked it :D

6 lamb neck fillets, about 800g-900g (1¾ lb-2lb) in total, 2-3 tbsp olive oil, 1 large onion, finely chopped, 2 garlic cloves, crushed, ½ tsp ground cinnamon, ½ tsp ground allspice, 400g can chopped tomatoes, 2 tbsp tomato purée, 300ml (10fl oz) dry white wine, 2 tbsp lemon juice, 2 tsp sugar, 1 chicken stock cube, 1 tbsp chopped fresh thyme, salt and freshly ground black pepper, 250g (9oz) orzo
To serve: 85g (3oz) feta cheese, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh mint, finely grated rind of 1 lemon (optional)
 

Preheat the oven to 160C (fan 140C/325F/ gas 3). Cut each neck fillet in half lengthways, without trimming away any fat, then cut each halved fillet crossways into 6-8 bite-sized pieces. Heat 2 tablespoons of the oil in a large, nonstick frying pan until hot and sear the lamb in 4 batches over a medium-high heat until browned on all sides. You may need to add another tablespoon of oil. As each batch is seared, transfer the lamb to a large flameproof casserole using a slotted spoon.
Reduce the heat and add the onion to the frying pan. Fry, stirring often, for 3 minutes until golden brown. Add the garlic, cinnamon and allspice and fry for 1-2 minutes, then add the onion mix to the casserole.
Pour the canned tomatoes over the meat and onion. Fill the tomato can twice with water and add to the casserole. Stir, then add the tomato purée, wine, lemon juice and sugar. Crumble in the stock cube and add the thyme, ½ teaspoon of salt, and pepper to taste. Bring to the boil, stirring, then cover the pan and transfer to the oven. Cook for 2 hours, stirring halfway.
Stir in the orzo, cover the pan again and return to the oven. Cook for a further 20 minutes or until the orzo is plump and tender, stirring halfway. To serve, gently stir the meat and orzo, crumble the feta over the top and sprinkle with the herbs and lemon rind, if using.
Orzo swells quickly to several times its size, so don’t use too much and be careful not to overcook it. Stir after 10 minutes’ cooking or it can clump together and stick to the pan.

Roasted sweet potato & carrot soup

BBC Good food to the rescue

500g sweet potatoes, peeled and cut into chunks, 300g carrots, peeled and cut into chunks, 3 tbsp olive oil, 2 onions, finely chopped, 2 garlic cloves, crushed, 1l vegetable stock, 100ml crème fraîche, plus extra to serve

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Ruth Reichl’s Grilled Cheese

So, i saw a video on facebook with a grilled cheese sandwich recipe and I had to try it.
It's delish and soo easy to make

butter, 2 slices thickly sliced, sturdy sourdough bread, mayonnaise, any combination of shallot, leek, scallions, onion, 1 clove garlic, 1/4 pound cheddar cheese, divided

Chop finely the onion mix and the garlic, add it to the grated cheese.
Butter the bread, mount the cheese on top. Smear the outside of the bread with mayonnaise and add a little cheese.
Fry the bread on both sides for a couple of minutes each.
Serve while it's hot.

Kale Sprouts with Roasted Garlic and Parmesan

8 ounces kale sprouts, 6-8 whole garlic cloves, peeled and halved, 2 tablespoons olive oil, sea salt and freshly ground black pepper, 2 tablespoons fresh grated parmesan cheese

Preheat the oven to 400F. Trim the kale sprouts and cut the sprouts in half, lengthwise. The larger sprouts may need to be cut into thirds or quarters, so that they cook evenly. Place the kale sprouts and the garlic cloves on a baking sheet. Drizzle and toss with olive oil. Roast for 12 minutes, give everything a good toss in the baking sheet and return to oven to roast for another 10-12 minutes. Season with salt and pepper, toss with grated parmesan cheese.

Food Bloggers Conference Winter Edition

One of the most expected days of the year is here!!!
Food Bloggers Conference is here!!!!

I loove the atmosphere, the stories, the food and the excitement of finding out new and interesting things.


The wine presentation with tips and tricks was very interesting, the next day I ordered a special cork opener I saw here.


And I discovered new wines with funny names, like Cramposie...


The chef's stories were interesting and engaging as always. It's always a treat to hear their stories.


Maybe next time they will invite Ciprian Muntele a d he can tell us stories about food and cats ;)

And not to forget to mention the Lidl wall, with donuts and tasty spoons. They charm and feed us every time, no wonder is my favourite supermarket!

Peg's pineapple carrot cake

Let's go to Australia for dessert

1 cup plain flour, 1 teaspoon baking powder, 3/4 teaspoon bicarbonate of soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 cup raw sugar, 1 cup grated carrot, 1/2 x 440g can crushed pineapple in juice, well drained, 1/4 cup roughly chopped walnuts, plus extra 2 tablespoons to decorate, 1/2 cup sultanas, 2 eggs, 5 tablespoons vegetable oil

Lemon cream cheese icing: 125g cream cheese, softened, 2 teaspoons finely grated lemon rind, 1 1/2 cups icing sugar mixture

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in raw sugar, carrot, pineapple, walnuts and sultanas. Make a well. Whisk eggs and oil in a jug. Pour into well. Stir to combine. Pour mixture into prepared pan.
Bake for 35 to 40 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack. Cool completely.
Make Lemon Cream Cheese Icing: Using an electric mixer, beat cream cheese and rind until smooth. Gradually add icing sugar, beating well after each addition.
Spread icing on top of cake. Decorate with extra walnuts. Serve.

Espresso Choco Fudge

200 g dark chocolate, 100 g milk chocolate, coffee flavour, 400 g sweetened condensed milk, raisins, nuts, candied orange

Line a square container (about 15 x 15 cm) with baking paper. 

Coarsely chop the bittersweet and milk chocolate. Put in a saucepan with condensed milk, melt it on a low heat. Mix it with chopped nuts, candied orange or raisins. Add good liquor if you want.

Put the chocolate mass approx. 2 cm high in the mold, smooth it out. Cover and allow to cool for at least 8 hours.

Carefully loosen the paper on the edge. Cut fudge into approx. 50 cubes (approx. 2 x 2 cm), put them into a tin. Store in a cool place. They last about 2 weeks.