Throwback Thursday - Popsicles!

Some popsicle history for today! :)

Milu Monday - Lamb Chops Beira-Style!

Ingredients:

• 12 lamb chops

• 10ml salt

• freshly ground black pepper – to taste

• 100ml olive oil

• 3 bay leaves

• 15ml chopped rosemary (dried or fresh)

• 3ml crushed dried chillies

• 5ml paprika

• 1 small bunch flat-leaf parsley (chopped)

• 2 cloves garlic (peeled and chopped)

• 350ml dry white wine

• 100ml cooking oil

• 250ml water

Method:

• Preheat the oven to 200°C

• Tenderise the chops by beating them with the back of a knife.

• Rub with salt, pepper, olive oil, bay leaves, rosemary, chilli, paprika, parsley and garlic.

• Place the chops in a bowl.

• Pour in the wine and leave to marinate for 1 hour.

• Transfer the chops and the marinade to a baking pan, deep enough to hold the wine, oil and water.

• Drizzle the cooking oil over the chops.

• Add the water and place the pan in the oven.

• Grill the chops for 10 minutes on either side, depending on how you like your meat done.

• Be sure to turn the chops over after the 10 minutes.

• Serve with broccoli, a starch of your choice and a Portuguese Salad.

Serves 4

Throwback Thursday! - Ice Cream History

Some Ice Cream history for Today!

Quick Tip Tuesday! - Theatre Style Popcorn!

Milu Monday - Oven-baked Calamari!

Oven-baked Calamari

Ingredients:

• 50ml cooking oil
• 2 medium onions (peeled and grated)
• 2 cloves garlic (peeled and chopped)
• 2 bay leaves
• 1kg calamari (cleaned and thinly sliced)
• salt to taste
• freshly ground black pepper to taste
• 2 sprigs flat-leaf parsley (chopped)
• 10ml ruby port
• 150ml dry white wine
• 1kg potatoes (peeled and thinly sliced)
• cooking oil (for deep frying)
• 100g gouda or cheddar cheese (grated)

Bechamel Sauce:

• 100g butter or margarine
• 100g cake flour
• 500ml milk
• salt to taste
• freshly ground black pepper to taste

Method:

• Preheat the oven to 180°C
• Prepare the Bechamel sauce and set aside
• Heat the cooking oil and fry the onions, garlic, and bay leaves until the onions are golden brown
• Add the calamari, salt, pepper and parsley and cook for about 5 minutes
• Add the port and white wine
• Cook until the calamari is soft, about 10 minutes
• Deep-fry the thinly sliced potato in cooking oil until golden
• Remove the potatoes and place on a paper towel to absorb the excess oil
• Spoon a layer of Bechamel sauce into an ovenproof dish, followed by a layer of potato, a layer of calamari and then another layer of Bechamel sauce.
• Repeat until all the ingredients are used up, finishing with a layer of sauce
• Sprinkle with cheese and bake in the oven for 10 minutes, or until golden brown on the top.

Throwback Thursday! - Cheesecake

Cheesecake History!

Witty Wednesday!

Witty Wednesday -
Some food humour!