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How To Make A Traditional Spanish Tortilla Mexican and Spanish Tortillas are not to be confused as they are two very different dishes. Likewise this Spanish omelet is only a distant cousin to the French omelet as it is not folded but is quite thick and flat and normally contains potato and... Is This The Year To Simplify Christmas Dinner? Are you hosting Christmas dinner this year? What do you think about making this the year you simplify it? We know perfectly well that every year there's too much food on the table. We eat too much, we work too hard, and most years we get... Italian Osso Bucco-Recipe Entrée Osso Bucco 3 ½ to 4 lbs veal shanks ( I serve one shank per person. If the cost is high you can cook down the meat and separate it from the bone.) ¼ Cup all-purpose flour 2 Tbs olive oil 2 oz diced salt pork ¼... Low Fat, Low Cholesterol Baked Tortilla Chip with a Mango Salsa Dressing Many low fat low cholesterol recipes are usually bland and un-flavorful but you can find some unique and tasty treats on our website that are full of flavor. Here are a couple of low fat low cholesterol recipes that are just great for sitting... The Applications of Lead Aprons - Lead aprons are commonly used in medical and dental practices. In dental practices, the lead apron is often used when having a panoramic dental X-ray performed. Since a panoramic x-ray emits radiation to all parts of the upper body, a lead apron...         Helen's Summerstyle Leg of Lamb Most people have probably tried the Greek 'Kleftiko' lamb, a slow roasted dish that when done properly is probably the very best way to cook this kind of meat. The downside is the preparation involved - typically you have to cook the lamb for up to 8 hours or so, and the final quality can vary between fabulous and horrible. Well here's a variation direct from www.helensrecipes.com that solves the problem, and will make your friends think you have spent an entire season in Greece, learning their cooking style! The lamb will fall off the bone and be full of flavor, it's simple to prepare as are most of my dishes, as I believe good food shouldn't take hours and hours of preparation. You will need: Leg of Lamb (will feed 8-12 people) Celery x 4 - use strips then cut them into chunky slices Lamb Stock Cubes x 2 8 leaves of mint Fresh Rosemary Carrots Garlic cloves - slice them into small pieces Salt & Pepper Side Dish Olive Oil - enough so you have a semi wet mixture Whole Red onion chopped finely Peas - allow a handful per person part boiled but still al-dente Mint - 1 cup Flat Leaf Parsley - 2 cups Garlic Clove Salt & Pepper Pre heat the oven to 220 degrees. Take the lamb and put in a large deep roasting tin. Using a sharp knife make holes in the leg - you should have around 12 evenly spaced around the circumference. In the holes put a slice of garlic and a sprig of rosemary. Around the lamb put the celery and carrot chunks - remember this is only used for flavor so be as rough as you like. Put the sprigs of mint around the lamb and then pour 2 pints of lamb stock over the lamb. Season with salt and pepper and place in the oven. The lamb should be covered in the stock to a depth of about 2/3 of the lamb. After 30 minutes of cooking turn the oven down to 150 degrees, then baste the lamb every 40 minutes or so. You'll need to be at home for this since the lamb will take 6-7 hours to cook. 3 hours into cooking you will need to turn the leg over in the roasting pan. Once cooked place to one side and leave for 15 minutes to absorb the juices. Take the roasting tin and all the juices and filter through a fine sieve. This is what you will use for the stock. Put this back into a pan and reduce down, you may need to add a little cornflour to thicken depending on how you like your stock. The Greeks like it quite thick, I'm told by my www.helensrecipes.com staff. You can prepare the side dish at any time as you only need to reheat it for a few minutes. In a blender put all the side dish ingredients and roughly blend (blitz function) - note this should not be a puree - you need to keep some texture. I love to serve this dish with baby new boil potatoes which have been left to cool. Put a few in the middle of a plate and place some lamb on the top, then drizzle the pea and mint around the plate. If it's dinner for the family I would suggest some roast potatoes, lamb covered in thick gravy and the pea and mint as a side. Enjoy! About the Author Famous chef to the stars Helen Porter, cooks fab dishes for www.helensrecipes.com the totally free recipes site for cooks under pressure!