delight

Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Easy Buttermilk Biscuits

White Lily Self-Rising Flour

unsalted butter

cultured nonfat buttermilk

unsalted butter, melted

Preheat the oven to 450°F and line a baking pan with a silicone baking mat or a piece of parchment paper.

In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.

Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together.

Add the buttermilk and stir until just combined. The dough should be like thick mashed potatoes, but not too sticky.  Add a little more flour if too sticky, or a little more buttermilk if it won&#x27;t hold together.

Turn the dough out onto a floured surface and knead it a few times if it&#x27;s not holding together too well.  Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers.  Continue lightly dusting the dough and the counter with flour to keep things from sticking. Then flatten it out into a rectangle again and tri-fold once more.  You&#x27;ll want to do this about 3 times.

Finally, flatten the dough out into a rectangle that&#x27;s about 3/4 to 1-inch thick and use a floured, sharp 2 to 2 1/2-inch biscuit cutter to cut the dough out using a quick up and down motion - being sure not to twist the cutter.  Transfer the biscuits to the prepared baking pan, placing them nearly touching for soft, tender edges or farther apart for crunchier edges.

Rework the dough and flatten it out to cut more biscuits out. You should get between 10 and 12 biscuits.  Brush the tops with the melted butter and bake for about 15 minutes, or until golden brown.

Oreo Delight

Oreo cookies

butter, melted

(8-ounce) containers frozen whipped topping, thawed (Cool Whip)

(8-ounce) block cream cheese,

sugar

chocolate

milk

Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually)

Reserve 1 cup of Oreo crumbs and set aside. Mix remaining crumbs with melted butter. Press the mixture into the bottom of 9X13-inch pan to form a crust.

Use a mixer to mix the cream cheese until smooth. Add the powdered sugar and mix well.  Fold in 1 conainer of the whipped topping. Spread the mixture on top of the crust.

Use a whisk to mix the pudding mix and milk together.  Allow it to thicken.

Spread the pudding over the previous layer.

Spread the other container of whipped topping on top.

Top with reserved Oreo crumbs. Chill for at least 4 hours and enjoy!

An easy dessert recipe with a no-bake filling made from brown sugar swirled with warm melted butter mixed with cream cheese, pecans and whipped topping over a simple pecan shortbread crust. Special enough for Thanksgiving and Christmas but easy enough for anytime!

Pecan Cream Deep Dish Pie

flour

butter,

pecans

salt

8-oz packs cream cheese,

brown sugar

vanilla extract

8-oz tubs cool whip, divided

Blueberry Yum Yum

(10-ounce) package Lorna Doone Shortbread Cookies

(8-ounce) package cream cheese,

whipped

blueberry pie filling

Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.

In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.

Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.

Chocolate Chip Biscuits

unsalted butter,

mini chocolate chips

heavy cream

In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off. Add the sugar and whisk together.

Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together. Add the chocolate chips and stir to combine.

Turn the dough out onto a floured surface and knead it a few times if it&#039;s not holding together well.  Flatten the dough out into a rectangle and fold it over on itself in a tri-fold fashion. This helps to create those flaky layers.  Continue lightly dusting the dough and the counter with flour to keep things from sticking. Then flatten it out into a rectangle again and tri-fold once more.  You&#039;ll want to do this about 3 times.

In a small bowl, combine the powdered sugar, vanilla, and 3 tablespoons of heavy cream. Stir to combine. Add additional heavy cream to get the mixture thin enough to drizzle. Drizzle over warm biscuits.

To make the drizzle:

Zaatar and feta pinwheels

Butter

Za'atar,

Tbsp Extra virgin olive oil

g Feta, Crumbled (Main)

Egg, Lightly beaten

Tbsp Parmesan cheese, Grated

½ tsp Sumac powder, Optional

In a bowl mix the za'atar and the olive oil and keep aside.

Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.

Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.

Repeat with the 2nd sheet of puff pastry.

Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.

Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).

Remove the rolls from the fridge and cut in ½ "rings. (I get 18 pinwheels per sheet).

Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.

Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).

Remove from oven and cool on a cake rack. Store in an airtight container once cool.

The original layered dessert recipe with chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake, Robert Redford Pie and Chocolate Lush!

Chocolate Delight

all purpose flour

pecans, divided

8-oz cream cheese,

8-oz tubs Cool Whip, thawed

A buttery biscuit base, creamy cheesecake middle and pink jelly Turkish delight top ensures this no-bake slice will be added to your favourite recipes collection.

No-bake Turkish delight cheesecake slice

gingernut biscuits

tsp allspice

40.00 gm boiling water

6.00 gm gelatine powder

cream cheese, softened

70.95 gm caster sugar

tsp orange rind

166.65 gm thickened cream

white chocolate

125.00 ml pistachio kernels, toasted

packet creaming soda jelly

tsp rosewater essence

Step 1

Grease a 6cm-deep, 19cm square cake pan. Line base and all sides with baking paper extending paper 5cm above each side.

Step 2

Place biscuits in a food processor. Process until coarse crumbs. Add butter and allspice. Process to combine. Press biscuit into base of prepared pan. Refrigerate until required.

Step 3

Place boiling water in a small heatproof jug. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.

Step 4

Using an electric mixer, beat cream cheese, sugar and orange rind until light and fluffy. With motor operating, gradually add cream, gelatine mixture and chocolate, beating until mixture thickens slightly. Stir in pistachios. Pour mixture into pan. Refrigerate for 2 hours or until just set.

Step 5

Make jelly following packet directions. Stir in rosewater essence. Refrigerate for 1 hour or until cold but not set. Pour over cheesecake layer. Refrigerate for 4 hours or overnight until jelly is set. Carefully lift out of pan. Cut into squares. Serve.

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Top Tags

Slow-Roasted Middle Eastern-Style L...

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The most viewed delight recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine