Monday, April 13, 2009


1 head green lettuce,
4 chopped green onion,
1 sliced English cucumber,
6,7 radishes,
3 sliced hard-boiled eggs,
1/4 cup olive oil,
1/4 cup white vinegar,
1/3 cup water,
1/2 teaspoon salt;
In a large salad bowl mix oil, vinegar, water and salt.
Add the lettuce, onions,cucumber and radishes; gently mix them up.
Top with sliced eggs and serve.


1 cup diced cooked carrots,
1/2 cup capers,
1/2 cup mayonnaise,
5-6 chopped black olives,
1 minced clove garlic,
fresh parsley chopped;
fresh ground black pepper;
(no salt needed)
In a salad mixing bowl combine all the ingredients until well coated.
Serve on sliced bread or crackers.

HAPPY EASTER! - LAMB SOUR SOUP (ciorba de miel)

- 6,8 lamb chops ,
- 1 cup chopped onion,
- 10 chopped green onions,
- 1 chopped carrot,
- 1 cup chopped celery,
- 1 chopped red bell pepper, (or green)
- 1 cup chopped fresh dill,
- 1 cup fresh chopped parsley,
- 1/2 cup chopped lovage,( some greens associated with parsley and celery)
- 1/2 cup rice,
- 3 tablespoons vegetables bullion,
- 1 cup sour cream;
- 2 eggs;
- 1/2 cup fresh squeezed lemon juice (or white vinegar),
- salt to taste;
Remove meat from bones (set aside for stew)
Bring to boil 6,8 lamb chops bones until almost cooked.
Add all the ingredients, minus eggs, sour cream and vinegar.
Add more water to the pot and continue cooking until all meat and vegetables are fully cooked. In a blender beat the egg yolks with lemon juice (or white vinegar) ; add sour cream and 1/2 cup water; blend until smooth; pour over the soup, stirring few times. With a fork beat the egg whites and drop over the soup stirring in the same time. Taste for salt.
You can add more sour cream in the serving bowl.


- 4 hard-boiled eggs; shell removed,
- 4 tablespoons mayonnaise,
- fresh dill, few olives and few thin sliced carrot
- slice the eggs in half; gently remove the yolks and place it in a mixing bowl. Add mayonnaise and beat with electric mixer on medium speed until smooth. Stuff each half egg with the creamy mixture; for more decorative ways, pipe the creamy mixture using the cake decorative piping tip any shape you like; garnish with fresh dill, parsley, paprika,olives,carrot, etc; use your imaginations, be creative!

HAPPY EASTER! - LAMB STEW (stufat-tocana de miel)

- 6,8 lamb chops,
- 1/2 cup minced garlic,
- 8 cups chopped green onions,
- 1 cup chopped fresh dill,
- 1 cup chopped parsley,
- 1/2 teaspoon fresh ground pepper,
- 3 cups broth (vegetables, chicken, beef, or just plain water is fine)
- 1 can 8 oz. tomato sauce
- 1 teaspoon salt (more or less);
- 1/3 cup olive oil;
1. Remove meat from bones; (save bones for soup !)
2. In a cooking pan heat 1/3 cup olive oil; add the meat and fry it for 5 to 6 minutes stirring after each minute...

3. Add the onion; stirr and cook for 3, 4 minutes...

4. Add the garlic; stirr and cook for 3,4 minutes...

5. Add salt, chopped parsley and dill; stirr...

6. Add broth...cover and let cook for 15 to 20 minutes...

7. Add tomato sauce, stirr and cook uncovered for 3,4 minute longer;

This is the result :
Serve warm, wit bread or polenta!


HAPPY EASTER! - OVEN ROASTED BONELESS LEG OF LAMB (friptura de milel la cuptor)


- 4 lb. boneless leg of lamb,
- 8 minced cloves of garlic,
- 1 cup red wine,
- 1/2 cup water,
- 1/2 teaspoon salt,
- 1/2 fresh ground black pepper,
- 1/2 teaspoon dry thyme,
- 1/2 teaspoon dry tarragon,
- 3,4 bay leaves,


In a big mixing bowl combine all the ingredients, rubbing the meat all over;
Place the meat and all the spices mixture in a baking dish; cover with aluminum foil and place the baking dish in a 400 F preheated oven.
After one hour remove the aluminium foil and turn the meat on the other side. Continue roasting for another hour spooning juice on top of the meat few times during roasting.
This is how the meat looks before roasted...

...and this is AFTER two hours !

Remove roasted meat on a cutting board; slice it and nicely arrange
it on a serving platter.




- 4 lb. boneless leg of lamb,
- 8 minced cloves of garlic,
- 1 cup white wine,
- 1/8 cup olive oil,
- 1/2 cup water,
- 1/2 teaspoon salt,
- 1/2 teaspoon fresh ground black pepper,
- 1/2 teaspoon dry thyme,
- 1/2 teaspoon dry tarragon,
- 3,4 bay leaves,


In a big mixing bowl combine all the ingredients. Add meat and rub the mixture of all spices on both sides until well covered. Place the meat in the Crock Pot and set the timer on High for 4-1/2 to 5 hours.

This is how it looks BEFORE roasting...

and this is AFTER roasting...
Slice the roast on a cutting board first and then place it on the serving platter ...

There are a variety of side dishes that will accompany this delicious, tender, juicy Lamb Roast. Here are few ideas:
Rice Pilaf, Mashed Potatoes, Steam Mixed Vegetables, Baked potatoes, Roasted Seasoned Potatoes....and add a nice fresh crispy mixed salad with a nice balsamic Vinaigrette....and one glass of a Ruby red wine will satisfy any taste buds !!!
Enjoy !


How to color eggs using liquid food color and egg dye:
All you need:
- Hard cooked eggs,
- Assorted food color & egg dye (McCormick),
- Vinegar,
- Boiling water,
- Non stick oil spray,
- Paper towels,
- Individual cups for each color,
- individual teaspoons for each color;
Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 drops Food Color (for pastel color) - 20 drops Food Color (for darker color) -
in a cup to activate desired color . Repeat for each color. Dip hard-cooked eggs into dye 1 minute for pastel color and 5 minutes or longer for darker color. Remove on paper towel to dry. To give a nice shine to the colored eggs, spray non stick spray and wipe with paper towel. Make your own centerpiece for a festive Easter dinner using colored eggs,sweet breads, fresh flowers...
Enjoy the project!