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Stuffed Leg of Lamb

Ask your butcher to 'butterfly' a leg of lamb for you, as it takes only a minute for them. I did it myself and it took me around 10 minutes. Butterflying means taking bones out, leaving only 'flat' meat behind. You can grill that large portion of meat, or stuff it, roll it and cook in oven (or hooded bbq).

Ingredients:

1 leg of lamb, butterflied

salt and pepper

1 cup bread crumbs

1 egg

2 tbs milk

2-3 garlic cloves, crushed

2-3 rosemary springs, chopped

roasted capsicums, strips (optional)

kitchen string

Method:

'Open' the leg, season it. mix all other ingredients (except paprika). Form a sausage and place it onto meat. Top it with strips of paprika. Roll the meat and tie it with string. Season and garnish with a few rosemary springs. Oil the top (spray is fine) and place into hot oven 200*C for 10 minutes, then lower teperature to 180*C and cook for another 2 hours (or 1 hour per kg). Take out, let it rest. Remove strings and slice. You can heat the roasting juices and thicken it with 1 tbs flour mixed with 1/2 glass of wine (strain before serving).

Filovani Jagnjeci But

Zamolite mesara da vam izvadi kosti iz buta, ali da pri tome meso ostane u komadu. Meni je trebalo 10 minuta za taj cin. Takav komad mesa mozete peci na rostilju ili ga filovati i peci u rerni (ili pokrivenom rostilju).

Potrebno:

1 jagnjeci but

so i biber

1 solja mrvica

1 jaje

2 K mlijeka

2-3 cena bijelog luka, protisnutog

2-3 izdanka ruzmarina, sjeckana

pecena paprika, trake (po zelji)

kuhinjski kanap

Nacin:
'Otvorite' meso, zacinite ga . Pomijesajte sve druge sastojke (osim paprike), formirajte 'kobasicu' pa je smjestite na meso. Postavite trake paprike preko. Zarolajte meso i zavezite ga kanapom. Zacinite, ukrasite sa par vrhova ruzmarina i nauljite. Ukljucite rernu na 200*C, pecite oko 10 min, zatim smanjite temperaturu na 180*C i pecite jos 2 sata (ili 1 sat po kilogramu). Peceno izvadite i ostavite ga da se odmori. Zatim odstranite kanap i izrezite meso. Sokove koje je meso otpustilo prilikom pecenja mozete zagrijati i zgusnuti sa 1 K brasna koju ste umijesali u 1/2 solje vina. Prije sluzenja procijedite.

Kiflice ( Kiflitseh) - Classic of eastern Europe

Every country in eastern Europe has some kind of kiflice. These are coming from countries of former Yugoslavia.

Ingredients:

500 g flour

1/2 cup milk, warm

1 packet of instant yeast

2 tbs sugar

200 gr butter, softened (or 175 g lard)

100 ml sour cream

1 tsp lemon zest (optional)

jam for filling

icing sugar for dusting / rolling in

Method:

Mix yeast, 1 tbs flour and 1 tsp sugar with milk. Let it activate.

Mix all dry ingredients, add butter, activated yeast and sour cream. Make a soft dough, kneading for at least 5 minutes. Divide into 4 balls and let it (covered) double in a warm spot. After an hour or so, roll out each ball into a (large dinner plate size) circle. Cut wedges (8 or 12) with pizza cuter. Place 1/2 tsp of jam on each end of dough, fold corners then roll towards sharp corner (picture bellow). Place kiflice on a baking sheet, cover with clean cloth and let it rest for 30 min. Preheat oven to 170*C, bake for 12-15 minutes. Cool slightly, then roll each into icing sugar. Lasts for a week, stored in a cool, dry spot.

Kiflice

Mnoge ih zemlje imaju, ali su nase najbolje!

Potrebno:

1/2 kg brasna

1/2 solje mlakog mlijeka

1 pakovanje instant kvasca

2 K secera

200 gr maslaca, omeksalog (ili 175 gr masti)

1 dl kajmaka / vrhnja

1 k ribane limunove korice (ako zelite)

dzem za filovanje

secer u prahu za uvaljati

Nacin:

Pomijesajte 1 K brasna i 1 k secera sa kvascem i mlijekom, ostavite da se aktivira.

Pomijesajte sve ostale suhe sastojke, ubacite kvasac, maslac i vrhnje. Mijeste tijesto bar 5 minuta; podijelite na 4 lopte pokrijte i ostavite nadolaziti. Nakon 1 sata (otprilike) razvaljajte svaku loptu na velicinu velikog tanjira. Rezite kao picu na 8 ili 12 dijelova. Na kraj svakog dijela stavite 1/2 k dzema, pritisnite uglove pa zarolajte prema kraju. Postavite na pleh, pokrijte i ostavite 30 minuta na toplom.

Ukljucite rernu na 170*C, pecite 12-15 minuta. Malo prohladite pa jos tople uvaljajte u secer u prahu. Mogu trajati 1 sedmicu na hladnom i suhom mjestu.

Slimming World - Butternut Squash and Bacon Risotto

Serves 4

Ready in 40-45 minutes

Freezer Friendly

Syns Per Serving - Free on Extra Easy

Ingredients

1 leek, washed and finely chopped

198g/70z lean bacon, cut into bite-sized pieces

4 garlic cloves, peeled and finely chopped

255g/9oz dried risotto rice

397g/14oz butternut squash, cut into small bite-sized pieces

852ml/1 and half pint boiling hot chicken stock

Salt and freshly ground black pepper

4 tbsp finely chopped chives

Method

1. Heat a large, non-stick frying pan over a medium heat. Add the leek and bacon and stir-fry for 3-4 minutes.

2. Add the garlic, rice and butternut squash and stir-fry for 2-3 minutes. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat adding a ladleful at a time, until half the stock is used up.

3. Continue to cook in this way until all the stock is used up and the rice is creamy and al dente (tender but still retaining a bite), and the squash is tender. This should take about 20-25minutes.

4. Remove from the heat, season well and stir in the chopped chives. Serve ladled into warmed bowls and eat immediately.

Slimming World - Liver and Bacon with Spring Onion Mash

Serves 4

Ready in 45 minutes

Freezer Friendly

Syns per Serving - Free on Extra Easy

Ingredients

908g/2lb potatoes, peeled and chopped

salt and freshly ground black pepper

283g/10oz fat free natural yogurt

1 tsp English mustard powder

6 spring onions, finely sliced

low calorie cooking spray

8 rashers of bacon, cut into bite-sized pieces

681g/1lb 8oz lamb's liver

113ml/4fl oz beef stock

grilled tomatoes, to serve

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain, then return to the pan.

2. Stir together the yogurt and mustard powder. Then add to the potatoes, and mash until smooth. Stir in the spring onions (reserving a few to garnish). Season well, set aside and keep warm.

3. Spray a large non-stick pan with low calorie cooking spray and place over a medium heat. Fry the bacon pieces for 3-4 minutes, or until cooked through and browned. Put the bacon on a plate, cover and keep warm.

4. Season the liver on both sides. Spray a frying pan with low calorie cooking spray, add the liver and cook over a high heat for 30 seconds on each side (until nicely browned but pink and juicy on the inside). Return the bacon to the pan, add the stock, and bring the liver and bacon to the boil.

5. Remove from the heat. Heap the mash onto warmed serving plates and sprinkle over the reserved spring onions. Spoon over the liver and bacon and serve with grilled tomatoes.

Slimming World - Mediterranean Lamb Tray Bake

Serves 4

Ready in 1 hour 10 minutes

Freezer Friendly

Syns per Serving - Free on Extra Easy

Ingredients

681g/1lb 8oz lean lamb fillet, cut into bite-sized pieces

2 red onions, peeled and cut into wedges

198g/7oz new potatoes, scrubbed

2 courgettes, thickly sliced

2 tsp dried oregano

400g can chopped tomatoes with herbs

salt and freshly ground black pepper

a handful of fresh mint, chopped

streamed spring greens, to serve

Method

1. Preheat the oven to 200C/Gas 6. Place all the ingredients (except the mint and spring greens) in an ovenproof casserole dish and stir to combine. Add 255ml/9fl oz of water, cover tightly and place in the oven.

2. Then immediately reduce the oven temperature to 160c-170c/Gas 3 and cook for an hour. Check halfway through - if there's a lot of liquid left, cook uncovered for the last 30 minutes.

3. Remove from the oven. Garnish with the mint and serve with steamed spring greens.

Slimming World - Moroccan-Style Lamb with Minted Couscous

Serves 4

Ready in 1 hour 30 minutes

Freezer Friendly (lamb only)

Syns Per Serving - Half a syn on Extra Easy

Ingredients

1 onion, peeled and finely chopped

2 tsp each of ground cumin and ground cinnamon and half a tsp dried chilli flakes

596g/1lb 5oz lean lamb steaks, cut into bite-sized pieces

2 x 400g cans chopped tomatoes

2 large carrots, peeled and cut into 1.5cm pieces

300g each of swede and turnip, peeled and cut into bite-sized pieces

salt and freshly ground black pepper

312g/11oz green beans, trimmed and halved

chopped coriander, to garnish

For the Couscous

340g/12oz dried couscous

juice of 1 onion

4-5 tbsp finely chopped mint

2-3 tbsp finely chopped preserved lemons (optional)

Method

1. Place a heavy-based saucepan over a high heat. Add the onion, cumin, cinnamon, chilli flakes and lamb and stir-fry for 5-6 minutes.

2. Add the tomatoes, carrots, swede, and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60 minutes, stirring often or until the meat is tender. Stir in the green beans and cook for a further 15 minutes or until tender.

3. Meanwhile place the couscous in a wide, heatproof bowl and pour over boiling hot water to cover the grains. Cover and allow to stand for 12-15 minutes or until all the water is absorbed. Fluff up the grains with a fork and stir in the orange juice, mint and chopped preserved lemons, if using.

4. Garnish the lamb with chopped coriander before serving with the couscous.

Slimming World - Individual Lancashire Hotpots

Serves 4

Ready in 2 hours

Freezer Friendly

Syns per Serving - 1 Syn on Extra Easy

Ingredients

794g/1lb 12oz medium sized potatoes, peeled and cut into 5mm thick slices

salt and freshly ground black pepper

2 tsp chopped thyme leaves

908g/2lb lean fillet of lamb, cut into bite-sized pieces

2 large onions, peeled and very thinly sliced

2 large carrots, peeled and sliced

596ml/21fl oz lamb or beef stock

1 level tbsp lamb or beef gravy granules

steamed greens or cabbage, to serve

Method

1. Preheat the oven to 180c/Gas 4. Line four individual casserole dishes with a layer of the potatoes. Season well with salt, pepper and half of the chopped thyme.

2. Layer the lamb, onions and carrots on top of the potatoes, seasoning well with salt, pepper and the remaining thyme. Finish with a neat layer of potatoes overlapping each other.

3. Mix the stock together with the gravy granules and pour into the casserole to come to the bottom of the top layer of potatoes. Season Well.

4. Cover the casserole dishes with foil and bake in the oven for 1 and half hours, then uncover and cook for another 15-20 minutes until the potatoes are browned and crisp and the meat is tender. Serve immediately with steamed greens or cabbage.

Beef Wellington

Recipe is from one of my favourite cooking programs - 'The cook and the chef'

Here is the link:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Ingredients:

1 beef fillet
1 packet puff pastry
Butter
1 onion, finely chopped
500g mushrooms, finely chopped
1 bay leaf
Thyme
Parsley
50 ml white wine
Pepper
Salt
1 egg
Crepes- (or use your own recipes
125g flour
15g sugar
Pinch salt
1 egg
250ml milk
30g melted butter (nut brown)
Oil and butter for frying

Method:

Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned. Set aside.
Melt a little butter in a pan and saute the onions until soft but with no colour. Add the mushrooms, bay leaf, wine and a little fresh thyme. Season with salt and pepper and cook down until cooked and there is no moisture. Remove the bay leaf and add fresh parsley.
Make crepe mixture-
Sift the flour into a bowl, add sugar and salt. Beat together the eggs and milk. Mix flour and egg mixtures together and add the butter. Set aside to thicken for about 15 to 30 minutes.
Brush a crepe pan with the oil and butter and heat the pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes (or 4 large). You may also add a sprinkle of chopped parsley to the crepe batter if you like.
To assemble the Beef Wellington-
Lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom). Place a layer of mushroom mix in the centre, then place the beef fillet on top. Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired. Eggwash the top and refrigerate for 10 minutes to recool the pastry then bake 220C for 15 minutes. You will need to increase the time for an extra 15 minutes if you are cooking a full Beef Wellington.
You should have a nice medium pink beef fillet. If you have a thermometer cook to about 65-67C in the centre of the beef. Serve with a nice rich beef glaze or red wine glaze.

'Velington' govedina

Recept je sa jedne od meni nadrazih kulinarskih emisija 'The cook and the chef'.

Evo linka:

http://www.abc.net.au/tv/cookandchef/txt/s2030146.htm

Sastojci:
1 govedji file
1 pakovanje lisnatog tijesta
maslac
1 crveni luk, sitno sjeckan
500 gr sampinjona, sjeckanih
1 lovorov list
timijan (majcina dusica)
persun
50 ml bijelog vina
so i biber
1 jaje
Palacinke- (ili napravite prema sopstvenom receptu)

125 gr brasna
15 gr secera
prstohvat soli
1 jaje
250 ml mlijeka
30 gr istopljenog maslaca
ulje i maslac za przenje
(trebate imati 4 vece ili 6 manjih palacinki)

Method:

Posolite i pobiberite govedinu, proprzite je na tavi sa svih strana, dok ne porumeni. Ostavite po strani.
Istopite malo maslaca, propirjajte luk, dodajte gljive, vino, lovor i timijan. Zacinite i pirjajte dok tekucina ne ispari. Izvadite lovor dodajte persun.
Napravite palacinke.
Slaganje-
Postavite lisnato tijesto dovoljno veliko da moze omotati cijeli komad govedine . Pokrijte sa palacinkama.
Postavite sloj sampinjona preko, zatim govedinu. Zamotajte sa slojeve palacinki i lisnatog tijesta, 'zalijepite' ih sa umucenim jajetom. Postavite u posudu za pecenje, premazite jajetom i ostavite u frizider na 10 min. U medjuvremenu ukljucite rernu na 220*C. Pecite oko 30 min (za cijeli veliki komad). Meso treba da ostane ruzicasto, tj termometar uboden u centar mesa treba da pokaze 65-67*C. Servira se sa nekim vinskim umakom (po zelji).

Slimming World - Grilled Lamb Cutlets with Sauteed Rosemary Potatoes

Serves 4

Ready in 45 minutes

Freezer Friendly

Syns per serving - Free on Extra Easy

Ingredients

596g/1lb 5oz potatoes, peeled and cut into 1.5cm cubes

salt and freshly ground black pepper

low calorie cooking spray

1 tbsp finely chopped rosemary

2 garlic cloves, peeled and finely chopped

2 tbsp Worcestershire sauce

2 tbsp dark soy sauce

12 lean lamb cutlets or chops

steamed string beans and carrots, to serve

Method

1. Bring a large pan of lightly salted water to the boil and add the potatoes. Boil for 8-10 minutes or until just tender. Drain thoroughly.

2. Spray a large, non-stick frying pan with low calorie cooking spray. Add the rosemary, garlic and potatoes. Stir-fry over a medium heat, turning the potatoes, regularly for 6-8 minutes or until golden.

3. Meanwhile mix together the Worcestershire and soy sauces and brush over the lamb. Season the lamb well on both sides and place under a medium-hot grill in a single layer. Cook for 4-5 minutes on each side or until cooked to your liking. Remove from the grill and serve with the Sauteed potatoes and steamed vegetables.

Slimming World - Fillet Steaks with Mustard Sauce and Hasselback Potatoes

Serves 4

Ready in 1 hour

Syns per serving - ½ Syn on Extra Easy

Ingredients

596g/1lb 5oz new potatoes, scrubbed

low calorie cooking spray

tiny sprigs of rosemary

sea salt

For the sauce

2 shallots, peeled and chopped

2 tsp mustard powder

340ml/12fl oz beef stock

1 level tbsp wholegrain mustard

312g/11oz mixed mushrooms (button, chestnut, shiitake), sliced

6 tbsp fat free natural yogurt

a handful of fresh parsley, finely chopped

salt and freshly ground black pepper

For the stakes

4 lean beef fillet steaks

2 tbsp crushed mixed peppercorns

wilted spinach, to serve

Method

1. Preheat the oven to 200C/Gas 6. Cut small slices into each potato at regular intervals, making sure not to cut right though. Place the potatoes on a baking sheet and spray with low calorie spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 minutes. Remove from the oven, turn the potatoes and cook for a further 30-40 minutes, or until cooked through. Set aside and keep warm.

2. Meanwhile make the sauce; place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 minutes. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm.

3. Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low calorie cooking spray and place over a high heat. Cook the steaks for 5-6 minutes on each side, or until cooked to your liking.

4. Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.

Slimming World - Rich Beef Stew with Mustard Mash

Serves 4

Ready in 3 hours

Freezer friendly

Syns per serving - Free on Extra Easy

Ingredients

794g/1lb 12oz lean stewing beef, cut into bite-sized pieces

2 garlic cloves, peeled and crushed

2 onions, peeled and roughly chopped

4 large carrots, peeled and roughly chopped

596ml/21fl oz beef stock

salt and freshly ground black pepper

1 bay leaf

2 tsp dried mixed herbs

chopped parsley, to garnish

steamed cabbage, to serve

For the mustard mash

908g/2lb potatoes, peeled and cut into chunks

142ml/5fl oz hot water or beef stock

1 level tsp mustard

Method

1. Preheat the oven to 160C/Gas3. Heat a large, heatproof casserole dish over a medium heat. Add the beef and stir-fry until brown on all sides. Add the garlic, onions, carrots and stock. Season well and add the bay leaf and dried mixed herbs. Cover tightly and cook in the oven for 2-2 and half hours, stirring occasionally, until the beef is meltingly tender.

2. Meanwhile make the mash by boiling the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain and return to the saucepan with the hot water or stock and mustard. Mash until smooth and then season well.

3. Spoon the mash into warmed serving plates or bowls and ladle over the stew. Garnish with chopped parsley before serving with steamed cabbage.

Bread sticks - grissini

They are freezable, which is great for this time of year. Make them now, freeze them and take out when needed. Great with dukkah, drinks or as 'emergency' bread. They look fabulous if served in a vase / tall glass.

Ingredients:

-dough

3 cups bakers flour

1 tsp sea salt

1 tsp yeast

3 tbs olive oil

1 cup water

optional : oregano, pepper, garlic (to mix-in)

- for salty topping

1 tsp salt and 1 1/2 tbs flour mixed with 1/4 cup water

Method:

Make a dough as you would for any bread (by hand or using bread machine / mixer...). Let it double (covered) in a warm spot, 1 -2 hours. Dust clean work surface with flour, place proven dough over it and roll out to thickness of 1 cm. Cut dough into long and thin (1-1,5 cm) shapes. Pizza cutter is great for this.

Replace each stick onto lined tin, leaving some space between them. Cover with a clean cloth and let it rest for 30 min.

Meanwhile, switch oven to 180*C; prepare salty topping. Spoon topping onto sticks, making thin and irregular patterns. Bake for 10-12 min, or until slightly golden. Cool on wire rack. Enjoy warm, or freeze for later.

Note - you can use seeds and nuts for topping, also dough can be cut into different shapes.

Slani prutići - grisini

Odlicni iz zamrzivaca, sto je prakticno za predstojece praznike. Napravite ih sada, zamrznite i kasnije vadite po potrebi. Savrseni sa dukkah, picem, ili kao 'hitni' kruh / hljeb. Divno izgledaju ako ih servirate u vazu ili visoku casu.

Potrebno:

-tijesto

3 solje brasna

1 k soli

1 k kvasca

3 K maslinovog ulja

1 solja vode

ako zelite: origano, biber, bijeli luk za umijesati u tijesto

- za slani 'preljev'

1 k soli i 1 1/2 K brasna umijesana u 1/4 solje vode

Nacin:

Umijesite tijesto kao za kruh / hljeb, uz pomoc vasih kuhinjskih sprava ili rucno. Ostavite da nadodje, zatim pretresite na pobrasnjenu povrsinu i razvucite oko 1 cm debelo. Izrezite dugacke prutice (1-1,5 cm siroki); pica tockic je odlican za ovo. Prebacite prutice na tepsiju koju ste oblozili ili nauljili. Ostavite prostora izmedju. Pokrijte cisto krpom i ostavite 30 min na toplom.

Ukljucite rernu na 180*C; pripremite preljev. Kasicicom nanesite preljev u tankom mlazu. Pecite 10-12 minuta, ili dok blago ne porumene. Prohladite na zici za hladjenje, zatim servirajte ili zamrznite.

Napomena - tijesto mozete rezati u razne oblike; takodje sjemenke mozete posuti umjesto slanog preljeva.

Easy Bites

Here is an idea for quickly prepared finger food.

Ingredients:
Cucumbers (Lebanese), peeled and sliced into 5-7 mm discs
Cream cheese (mixed with a bit of sour cream - optional)
Smoked salmon, small pieces
Herbs for garnishing (parsley, chives...your choice)
Method:
Place slices of cucumber onto serving plate. Mix cheese and sour cream, spoon a bit onto each cucumber slice. Roll pieces of salmon into 'roses', place them on cream cheese and garnish with herbs.
Serve immediately, or keep refrigerated for up to 2 hours.

Lagani zalogaji

Evo ideje za brzu pripremu koktel hrane / zalogaja.

Potrebno:
Krastavci (oni sa malim sjemenkama - 'Lebaneski'), oguljeni i isjeceni na 5-7 mm
Kremasti sir (pomijesan sa malo kiselog vrhnja / pavlake - po zelji)
Dimljeni losos, mali komadi
Zacinsko bilje za ukras (persun, vlasac...po zelji)
Nacin:
Postavite kolutice krastavca na posudu za sluzenje. Pomijesajte sir sa vrhnjem; malo kasikom nanesite na svaki kolut krastavca. Smotajte komadice lososa u 'ruzice', postavite ih na krem sir i ukrasite izabranim biljem. Sluzite odmah ili drzite u frizideru navise 2 sata prije sluzenja.

Slimming World - Beef Lasagne

Serves 4

Ready in 1 hour

Freezer Friendly

Syns per Serving - 1½ on Extra Easy

Ingredients

397g/14oz extra lean minced beef

1 red pepper, deseeded and cut into bite-sized pieces

1 courgette, cut into bite-sized chubes

1 onion, peeled and finely chopped

4 garlic cloves, peeled and crushed

400g can chopped tomatoes with herbs

397g/14oz passata with herbs and garlic

2 tsp dried mixed herbs

salt and freshly ground black pepper

511g/1lb 2oz fat free natural yogurt

2 eggs, lightly beaten

a pinch of nutmeg

low calorie cooking spray

12 dried lasagne sheets

4 level tbsp grated Parmesan

a mixed salad, to serve

Method

1. Place a large, non-stick frying pan over a high heat. Add the minced beef, red pepper, courgettes, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season well and cook for 12-15 minutes, stirring often.

2. Meanwhile mix together the yogurt eggs and nutmeg until smooth. Season well.

3. Preheat the oven to 200c/Gas 6. Spray a medium-sized lasagne dish with low calorie cooking spray. Spoon half the mince mixture into the base and top with half of the lasagne sheets. Spread over half of the yogurt mixture and top with the remaining mince mixture. Top with the remaining lasagne sheets and sprinkle over the Parmasan.

4. Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with the mixed salad.

Slimming World - Kheema Curry with Saffron Rice

Serves 4

Ready in 2 hours

Freezer Friendly

Syns per serving - Free on Extra Easy

Ingredients

198ml/7fl oz water or beef stock

1 large onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

1 tsp finely grated ginger, 1 tbsp cumin seeds, 2 tbsp medium curry powder and 3-4 green chillies, deseeded (optional) and finely sliced

737g/1lb 10 oz extra lean minced beef

2 x 400g cans chopped tomatoes

198g/7oz mushrooms, halved or quartered

2 carrots, peeled and cut into 1cm cubes

salt and freshly ground black pepper

198g/7oz sugar snap peas, trimmed

a large handful of chopped coriander

For the rice

255g/9oz dried basmati rice

652ml/23fl oz vegetable stock

1 cinnamon stick, 1 tsp turmeric, a small pinch of saffron threads and 2-3 cardamom pods

Method

1. Place the water or stock in a large, heavy-based saucepan and add the onion. Cook over a low heat for 15-20 minutes, until softened, Add the garlic, ginger, cumin seeds, curry powder, green chillies and minced beef and stir and cover over a high heat for 4-5 minutes.

2. Stir in the tomatoes, mushrooms and carrots and bring to the boil. Season well, cover and reduce the heat to low. Cook for 1-1 and half hours, stirring often, or until the mince is tender and the sauce has thickened. Ten minutes before the end of cooking time, add the sugar snap pears. Remove from the heat and stir in the chopped coriander.

3. While the mince is cooking, make the rice by placing all the ingredients in a medium-sized saucepan and bring to the boil. Season well, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove from the heat and allow to sit, undisturbed, for 10-12 minutes.

4. Fluff up the grains of rice with a fork and serve immediately with the kheema curry.

Most beautiful Biscuits for upcoming Festive Seasons

Did you start planning what to make for Holidays? Biscuits can be baked a few weeks in advance; some of them are even better after 'resting time'. Here are links for all my recipes for biscuits, slices and other festive cakes. Enjoy!

Jeste li otpočeli planirati šta da servirate za predstojeće praznike? Keksici se mogu pripremiti nekoliko sedmica prije praznika; neki od njih su cak bolji nakon 'odlezanog vremena'. Evo linkova za sve moje recepte keksića i rezanih kolačića. Uživajte!