Ingredients:
1 ½ lb lamb meat (lamb leg)
24 small white mushrooms
1 onion
1 cup strong coffee cold
1/4 cup olive oil
1/4 cup French mustard
3 tbsp honey
4 garlic cloves
Salt and pepper
8 skewers
Instructions
Finely chop the garlic and cut the onions into cubes.
In a bowl, combine the garlic, mustard, coffee, honey, mushrooms and season with salt and pepper. In a big sealable bag place the meat and onions and pour the marinade inside.
Shake the bag in order to coat the meat and the mushrooms with the marinade. Place in the fridge for at least 8 hours.
Before using soak the skewers into water for 30 minutes.
Prepare the skewers alternating 1 piece of meat one piece of onion and 1 mushroom . Preheat the bbq or heat a little bit oil in a skillet.
Cook for about 4 minutes per side.
lundi 8 décembre 2014
Hunter Style Rabbit
Ingredients:
1 rabbit
150 g pancetta diced
250 g white mushrooms
4 carrots
2 tomatoes
1 onion
3 garlic cloves
2 bay leaves
1/2 bottle white wine
150 ml chicken broth
Instructions
Cut the rabbit into dices. Mince the onion and garlic. Peel the carrots and cut into slices. Clean and slice the mushrooms.
In a saucepan heat 3 tablespoons olive oil over medium heat. Sauté the onion and garlic until tender.
Add the carrots and cook for few minutes more. Then add the meat and cook on each side until golden browned.
Pour the white wine and add the bay leaves. Add salt and pepper to taste, cover and simmer for 30 minutes.
Meanwhile coarsely chop the tomatoes. Add the tomatoes and the sliced mushrooms and cook for 20 minutes more.
Remove the bay leaves and serve.
1 rabbit
150 g pancetta diced
250 g white mushrooms
4 carrots
2 tomatoes
1 onion
3 garlic cloves
2 bay leaves
1/2 bottle white wine
150 ml chicken broth
Instructions
Cut the rabbit into dices. Mince the onion and garlic. Peel the carrots and cut into slices. Clean and slice the mushrooms.
In a saucepan heat 3 tablespoons olive oil over medium heat. Sauté the onion and garlic until tender.
Add the carrots and cook for few minutes more. Then add the meat and cook on each side until golden browned.
Pour the white wine and add the bay leaves. Add salt and pepper to taste, cover and simmer for 30 minutes.
Meanwhile coarsely chop the tomatoes. Add the tomatoes and the sliced mushrooms and cook for 20 minutes more.
Remove the bay leaves and serve.
Stuffed Eggplant
Ingredeients:
2 eggplants
4 tablespoons. butter
2 eggs
5 tablespoons. garlic, minced
8 ounces sliced mushrooms
1 onion, chopped
1/2 cup feta cheese
1 tbsp. Italian seasoning
3/4 cup bread crumbs
2 cans diced tomatoes, drained
1/2 cup crushed crackers
1/2 cup cheddar cheese shredded
Instructions
Cut the eggplants in half lengthwise. Do not cut completely through the skin. Then place in boiling water until tender and drain.
Mash the eggplant until you get a nice puree.
While eggplants are cooking heat 2 tbsp. butter in a large skillet over medium high heat. Sautee the mushrooms, garlic and onion until well browned.
In a another bowl mix together mashed eggplant, feta cheese, Italian seasoning, mushroom mixture, bread crumbs, shredded cheese and diced tomatoes.
In a small bowl mix 2 tbsp. butter with the crackers. Pour the eggplant mixture back in the eggplant. Spread the cracker mixture on top.
Bake at 350 degrees for 25 minutes
2 eggplants
4 tablespoons. butter
2 eggs
5 tablespoons. garlic, minced
8 ounces sliced mushrooms
1 onion, chopped
1/2 cup feta cheese
1 tbsp. Italian seasoning
3/4 cup bread crumbs
2 cans diced tomatoes, drained
1/2 cup crushed crackers
1/2 cup cheddar cheese shredded
Instructions
Cut the eggplants in half lengthwise. Do not cut completely through the skin. Then place in boiling water until tender and drain.
Mash the eggplant until you get a nice puree.
While eggplants are cooking heat 2 tbsp. butter in a large skillet over medium high heat. Sautee the mushrooms, garlic and onion until well browned.
In a another bowl mix together mashed eggplant, feta cheese, Italian seasoning, mushroom mixture, bread crumbs, shredded cheese and diced tomatoes.
In a small bowl mix 2 tbsp. butter with the crackers. Pour the eggplant mixture back in the eggplant. Spread the cracker mixture on top.
Bake at 350 degrees for 25 minutes
Chocolate and M&M's Blondie Bar
Ingredients:
210 g flour
1/2 teaspoon baking powder
180 g melted butter
140 g of brown sugar
100 g caster sugar
1 teaspoon ground cinnamon
3 eggs
1 teaspoon vanilla extract
1 pinch of salt
1 cup of m&m’s and chocolate chips mixture
Instructions
Preheat oven to 350 F.
Grease and flour a 13*9 baking dish.
Sift together the cinnamon, baking powder, flower and salt. Melt the butter.
In a bowl beat the eggs one at a time with the sugar (beat for 2 minutes until foamy). Then beat stir in the sifted flour mixture.
Add half of the chocolate and m&m’s mixture and transfer to the baking dish.
Spread evenly and sprinkle with the remaining m&m’s mixture.
Place in the oven and bake for 40 minutes.
Let it cool and cut into bars before serving
210 g flour
1/2 teaspoon baking powder
180 g melted butter
140 g of brown sugar
100 g caster sugar
1 teaspoon ground cinnamon
3 eggs
1 teaspoon vanilla extract
1 pinch of salt
1 cup of m&m’s and chocolate chips mixture
Instructions
Preheat oven to 350 F.
Grease and flour a 13*9 baking dish.
Sift together the cinnamon, baking powder, flower and salt. Melt the butter.
In a bowl beat the eggs one at a time with the sugar (beat for 2 minutes until foamy). Then beat stir in the sifted flour mixture.
Add half of the chocolate and m&m’s mixture and transfer to the baking dish.
Spread evenly and sprinkle with the remaining m&m’s mixture.
Place in the oven and bake for 40 minutes.
Let it cool and cut into bars before serving
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