You’ll Need:# 3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned # 1 lb. 2 oz. (500g) round potatoes # 1 lb. 2 oz. (500g) carrots, coarsely cut # 4-5 spring onions, sliced # 11 oz. (300g) peas # 11 oz. (300g) cottage cheese, unsalted #
You’ll Need:1 pint cherry tomatoes Vodka (to cover)* Coarse kosher salt (can also use regular salt)Directions : The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with
You’ll Need:5 cups all-purpose flour, divided 1/2 cup nonfat dry milk powder 2 packages (5 1/2 teaspoons) active dry yeast or rapid-rise yeast 1 1/2 cups granulated sugar, divided 1 cup (2 sticks) unsalted butter, melted, divided 1 teaspoon salt 1 cup very warm water (130 degrees F) 2 cups
You’ll Need:# 9 oz, (250g) shrimps # 1 lb. 2 oz. (half a kilo)rice # 9 oz. (250g) mussels # 3 medium tomatoes, finely diced # 2 medium onions, sliced # 2 teacups of olive oil # 2 tablespoons of ouzo # salt and pepperDirections : # Heat the olive
You’ll Need:1 envelope unflavored gelatine 1/3 cup white wine 1 (6 ounce) package bleu cheese, crumbled 1 tablespoon lemon juice 1/2 cup mayonnaise 2 tablespoons finely chopped parsley 1/2 teaspoon paprika 1 cup whipping cream 3 Washington red apples, sliced in wedges 3 Golden Delicious apples, sliced in wedges Lemon-water
You’ll Need:1 large pumpkin Apple cider Cranberry juice Ginger ale RumDirections : On day of party slice off top of pumpkin and scoop out seeds. Use equal portions of cider, cranberry juice and ginger ale, judging quantity used by size of pumpkin. Chill beverages before pouring into pumpkin. Serve rum
You’ll Need:# 12 eggs # three and a half ounces (100g) black olives # 7 oz (200g) feta cheese, cut into chunks # 2 onions, cut into round slices # 1 lb 2oz (500g) refined oil # sat and pepper # 2 red peppers, slicedDirections : # Heat 3-4 tablespoons
You’ll Need:1 jar dried beef 8 ounces cream cheese 1 teaspoon dill 1 teaspoon horseradishDirections : Blend the cheese, dill and horseradish. Cut the beef rounds in half and put a small teaspoon of filling on each half, then roll up. Put a wooden pick through to hold. Refrigerate.
