Roasted lamb with babe Potatoes


Ingredients :

One leg of lamb with about 1.5 Kg
2 cloves garlic
1 medium onion
1 bay leaf
1 sprig of parsley
1 teaspoon paprika tea
0.5 l of white wine
salt and pepper
1 kg new potatoes

Clean the leg of lamb and put it in a tray.
Join him the chopped garlic cloves , onion cut into pieces , bay leaf , parsley, paprika and white wine and season with salt and pepper ; mix everything and marinate from one day to the other.
The next day , put the pan in the oven to bake at 180 ° C.
When the meat is almost baked , add the potatoes you and let you finish baking.
Serve the meat with the potatoes and accompany with a Salad or cooked vegetables.

Use sauce from roasted lamb and add fresh rosemery for frangance and pour into babe potatoes on dish =)


This Red wine was select special for Lamb ,
2013 Taste the Difference Douro, Quinta do Crasto, Portugal.
Quinta do Crasto is the reason why this wine is as compelling as it is.
This is a brilliant estate and all of their wines are rich, memorable and impressive.
This is a stupendous dinner party wine to go with red meat special Lamb.

Skewered shrimp tiger with carrot risotto


Ingredients :

3 tablespoons unsalted butter
about 2 shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
about 3 carrots, grated
3 cups vegetable stock

2 tablespoons minded fresh parsley
2 tablespoons minced fresh tarragon
1 teaspoon dried marjoram
1/2 cup freshly grated Parmesan cheese
Lemon juice to taste (about 1 medium lemon)

Melt the 3 tablespoons of butter over medium in a large skillet and sauté the shallots until they’re soft and translucent. Add the rice and cook for about 3 minutes, until the rice also turns translucent. Add the wine and stir until it is absorbed into the rice. Add the grated carrots, and then start adding the stock,1/2 cup at a time. Stir the rice well between each addition, as the rice should soak up the stock before you add more. It will take more time as you add more stock and the rice becomes more saturated. Continue to add stock until it is basically all used up and the risotto is creamy. The rice shouldn’t be mushy however, so stop while it still has a bit of bite to it.

Add the herbs and cheese and stir to incorporate it. Season with salt and pepper, and a little lemon juice in order to cut some of the sweetness of the carrots. On top and an extra sprinkling of Parmesan cheese and freshly cut parsley .

Cod Tart



1 base Puff Pastry
1 onion
1 Leek
100 gr. grated carrots
2 eggs
Soy cream package 1
1 dl. oil
1oogr. spinach
1 set of 300gr cod cooked and without bones and skin
Salt, Pepper, Nutmeg and garlic powder


Line a tin with puff pastry (do not forget to grease with butter the tin). In a frying pan, bring to a simmer in olive oil onion cut into half moons and the leek cut ace thinly sliced, not let it cook much, just until onion is translucent. Then add to the stew of cod and carrot chips, cook about 5 minutes. Meanwhile, beat the eggs with the cream and season with salt, pepper, nutmeg and garlic powder. Throw in tarteira the prepared cod and finally the mixture of cream. Bake in preheated oven at 180 ° C, about 30 minutes or until the pie be well cooked.

Bon Appetite!

Spring Risotto



225g of fresh green asparagus
4 tablespoons olive olive oil
175g yellow pepper
175g courgette
1 onion, chopped
1 or 2 cloves garlic, minced
350g Arborio rice
1.6 liters of vegetable broth
salt and pepper to taste
55g butter
2 tablespoons chopped basil 
125dl green wine

Cut the most rigid part of the asparagus and discard. Cut the asparagus into pieces of approximately 2.5 cm and set aside. Heat 2 tablespoons of olive oil in a large saucepan over high heat. Add the asparagus, the courgette, peppers to squares and fry, stirring constantly, for 3-4 minutes, until the vegetables are with a green color and highlights and starting to get soft. Reserve.

Heat remaining olive oil in another large pot over medium heat. Add onion and garlic, stirring occasionally, for 3 minutes or until the onion is transparent. Reduce heat and add the Arborio rice and stir to mix the ingredients. Cook the rice for 2-3 minutes until the grains are clear .Add  vegetable broth, one cup for once all the wine. Stir constantly and add more stock when the rice absorb the liquid. Increase the heat to medium so that the liquid cook. Cook for 20 minutes or until the liquid is absorbed by the rice and is soft.
Add vegetables and basil rice. Add the rest of broth there are left over and cook for 2 minutes, stirring frequently. 
Add the butter, Serve immediately.

The secret of any risotto is to add the liquid slowly and often moving, so the rice absorbs the liquid and release the starch, leaving the creamy and fluffy risotto. Another tip is to not let the risotto get too dry. The final tip is that the rice should be separately prepared and other ingredients, if any, should be added to the rice only at the end of the preparation.

Bon Appetite!