Masak Masak Ala Emak

Growing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage.  When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it.   And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined.  All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on.  So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it.  (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!) Spanish Rice (adapted from  Simply Recipes ) Printable Recipe Serves 6 Ingredients 2 tablespoons olive oil 2 cups basmati rice 1 onion, diced (about 1 cup) 1 green pepper, diced (about 1 cup) 1-2 cloves minced garlic

Easy to make recipe with stuffed lamb and spinach, sheep's cheese and cooked in butter INGREDIENTS Spinach 200 g Butter 1 tbsp Escalopes 4 each, lamb Cheese 200 g, sheep's Salt Pepper Nutmeg Clarified butter 2 tbsp Rocket 2 bunches Tomatoes 4 each OIive oil 4 tbsp Vinegar 2 tbsp, white wine Wash and sort the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Season with salt, pepper and nutmeg. Cut the sheep's cheese into 4 slices. Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese. Secure with toothpicks. Fry in clarified butter for about 4-5 minutes each side, until golden brown. Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths. Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.