We shape the lamb leg and remove the bones. We slice the lamb ribs into smaller pieces. In a bowl, mix the spices with the delicacy and pepper. Prepare a bowl with a lid and start the seasoning operation, take each piece of meat and sprinkle the spice mixture over the meat and knead it in your palms, then place it in the bowl.
The Tronchetto di Natale or Buche de Noel is a traditional French dessert that is prepared during Christmas. As the name indicates, the cake is prepared and decorated to look like a log ready for fire, this to remember the old custom in which it was used to keep a large log of a particular fruit plant, which thanks to its characteristics ensured a slow burn that was placed in the hearth on Christmas Eve and was supposed to burn until New Year.
The gilded teapots, white-gloved waiters, scones and clotted cream are nice – if you like that kind of thing.But here’s why I prefer the oh-so British tradition of afternoon tea in Peru’s Sacred Valley.The scenery’s a whole lot prettier.London has its perks. But at Inkaterra Hacienda Urubamba in Peru’s Sacred Valley, you get afternoon tea, the mini-sandwiches, the cute little cakes.
RecipesIngredientsSeafoodFishWhite fish MonkfishA fairly simple recipe but delicious. Can be prepared to eat straight away or made for putting in the freezerRecipe by:Wiltshire, England, UK61 people made thisIngredientsServes: 4 1 white onion, finely chopped1 red onion, finely chopped2 sticks celery, finely chopped4 monkfish filletssalt and pepper, to taste150ml lemon or lime juice4 tablespoons soya sauceMethodPrep:15min ›Cook:25min ›Ready in:40minPre-heat the oven to 140 C / Gas 1.
We prepare the dough for the croissants. Dissolve the yeast together with the sugar in the warm milk. Then add sifted flour, yogurt, 2 eggs, salt powder and lard. Knead well until you get a non-sticky dough. Cover the dish with a kitchen towel and leave to rise until it doubles in volume.
Let's start with the base. We put the flour in a large bowl, and in the middle of it we put the cold butter cut into pieces, the egg and the salt. We start kneading with our fingers until we get a homogeneous crust. Add the milk and knead until you get an elastic dough. We give it a ball shape, wrap it in cling film and leave it in the fridge for at least half an hour.