Lamb Shanks, Litsa!

Written by litsa. Posted in Main Dishes, Recipes, Uncategorized

Lamb shank, and the fascination we have with that delectable piece of meat! Whichever way you decide to prepare it, it will make your life easy!

The only thing you need to remember is that you need time! Because you want to cook them well so the meat falls off the bone, and that is the secret!

I have many recipes, but the latest one is simply one of the very best! It pleases the eye and of course, the taste is unbelievable!

It takes courage to take a dive into the unknown,but trust me you will love this delicious results!
Here is the recipe for 2

2 Lamb shanks

5 cloves of garlic

3 potatoes quartered

2 carrots sliced

Salt and pepper

2 ounces of butter

1/4 of a Pound of Greek Kefalotiri cheese in cubes

2 sprigs of Rosemary

For the home made Phyllo

3 cups flour

1 egg

1 pouch instant yeast

4 tbsp olive oil

4 tbsp milk

salt and a touch of pepper

1 tsp sugar

 1 1/2 cups lukewarm water

Here is how

Add the yeast and sugar in a little warm water and mix well to dissolve the yeast!

Ina bowl add flour, egg and the rest of the ingredients and knead the dough, let it rest for a few minutes!

Prepares the meat and vegetables by seasoning them well!

Open your phyllo for a “12 pie plate, it has to be thick. Place the potatoes and carrots as a first layesr and on the top place the meat, add the butter and cheese and some fresh rosemary!

Cover with the next phyllo and bake for 2 1/2 hours at 350.when you see that the color of the pie is golden,cover with foil and continue to bake!

You will have an amazing way to serve lamb!

A Green salad will compliment this dish!

Before they fall asleep-Litsa!

Written by litsa. Posted in My thoughts, Uncategorized

And then you open your eyes and they are teenagers, and you want to take them in your arms and hug them and kiss them and read them a book but you can’t, game over!Before they fall asleep, where did that time go?

Before they fall asleep! Litsa!

Before they fall asleep! Litsa!

The best time of the day, when you can read them a book and watch them nicely fall asleep, is gone!

Gone and never coming back!

That very special time, just before they fall asleep when you read them something from their favorite book, something happy and positive you reassure them of your love and you make them feel loved and secure! 

Preferably no dragons and bad spirits, we want them to have an undisturbed sleep, so they can get a nice rest!

But if you are in that position, when they are still young, don’t overlook the benefits of spending the time just before they sleep to bond with them!

They don’t like to sleep, but they like to talk, and they ask all kinds of questions and here is what you as a parent want, to get to know what is in the heart of the child so you can help them along, with their fears and insecurities!

Not at that moment, but you are aware of what troubles them and at a more appropriate time you will be able to give them the best help because you are the only one that can, you love them more than anyone in the world!

Our world is hostile, our young ones need all the love, and protection we can give them!

Do your best while you still can, #Read them a book! Before they fall asleep!

And remember, It’s not the book, it’s the special #gift you as a parent will enjoy, the company of your child in the perfect surroundings!Priceless! 

Before they fall asleep, make it happen!

 #Litsa with #Love

"Winter a Season for chestnuts"

Before they fall asleep!

 

Pork loin with almonds – Litsa!

Written by litsa. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

 

Pork Loin With Almonds

I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more with one loin if you do it right.Here is my recipe for Pork loin with almonds!

I often wonder about the history of pork and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.

It’s better than what many people get to eat nowadays!

Pork loin is simple to cook because it is trim in fat and has virtually no bone but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free-range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!

The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!

Here is the recipe is broken down for easy understanding:-

  • Buy two pork loins and slice them up into two-inch pieces each. Use a butcher’s knife for easy cutting.
  • Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
  • Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
  • Prepare the breading with crushed almond and breadcrumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
  • In a bowl add two eggs and whisk them well.
  • Take the meat out of the refrigerator and dip taking turns in the eggs and breadcrumbs.
  • Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
  • Serve with garnishing or a side of rice, pasta or salad.