Secrets of Bliss!

 

Hi there!

Walking on the coast towards the bright lights
on our way to reach Akki’s famous restaurant.
The moon was shining on the surface of the peaceful
sea water, casting a circle of light around the
few boats floating near the beach.
The food was magical: the appearance, the taste,
the smells, the whole presentation….. Heaven!
We wished it never finished!
Food is a powerful medicine and it benefits our
health with its numerous chemicals.

 

One of the most tasty meats, and my favourite, is lamb.
Lamb has a really unique taste and it is full of
vitamins, minerals and amino acids.

 

 

Lamb in Grape Juice

 

Lamb with Sable Grapes

 

Ingredients:

 

2-3       Organic lamb chops
12         Black seedless Sable grapes (flavonoids, phytonutrients)
1-2       Garlic clove sliced
50ml    Pure red grape juice
              Cumin ground (digestive, antiseptic)
              Fleur de sel

 

Preparation:

 

1)   Place lamb chops in an oven proof dish.
2)   Wash and arrange the grapes 6 at each side of the chops.
3)   Spread garlic slices on top of lamb.
4)   Pour the grape juice into the dish.
5)   Sprinkle cumin and fleur de sel on the lamb.
6)   Cover the dish with aluminium foil and bake in the oven 220 degrees for 30 minutes.

 

Accompaniments:

 

1               Medium size baking potato  (phytonutrients, vitamins,minerals)
80gr        Brussel sprouts  (anti-cancer, vitamins, minerals)
2 tbsp      Extra virgin olive oil
1 tbsp      Organic apple cider vinegar
                  Oregano dried  (anti-bacterial, anti-oxidant)
                 Black Pepper  (anti-oxidant, digestive, anti-bacterial)
                  Fleur de sel

 

Preparation:

 

1)   Wash the potato and dry.
2)   Cover the potato with kitchen paper and microwave for 4 1/2 minutes.
3)   Clean and wash the sprouts.
4)    Place brussel sprouts in a microwave bag and microwave for 2 1/2 minutes.

 

To Serve:

 

1)    Beat oil and vinegar together in a small bowl until well mixed.
2)   Remove the lamb dish from the oven and place on a plate.
3)   Slice the baked potato on a side plate.
4)   Decorate the sprouts around the potato.
5)   Sprinkle oregano, pepper and fleur de sel on top of the vegetables.
6)   Pour the mixed oil and vinegar on top of the vegetables.

 

Bon Apetit!

 

 

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