This recipe makes me travel just by its smell and by its look. If I close my eyes when I’m sitting with this dish in the middle of the table, I can easily imagine how it would feel to be in a warm, crowded and noisy tavern in Greece. Most of the time this recipe will be made with Lamb’s legs, but this time I made it with Lamb Shanks and I like it a lot! The Arni Youvetsu is a Sunday dish and quite honestly… I think it’s perfect!!! Is there a better day to spend your time cooking and enjoying some comfort food like this with peoples you love? I don’t think so.
The process of clarifying drinks may sound like a new trend or like another innovation from modern mixologists to make cocktail making yet more complicated but it’s not. Some writing track clarified punch recipes from as far as the early 18th century. Even Benjamin Franklin had a recipe of his own. While some say that clarifying a punch with milk was to make it easier to digest, we can say for sure that such process changes massively the flavours of said punch. The acidity from the citrus and strength of alcohol become smoother while the mouthfeel gets pleasantly silky.
I’ve really been missing my family lately. Almost all of them live in Sweden and I don’t have the chance to see them a lot. I love them really bad! When I go to visit, our favourite thing to do is, of course, to practise Sweden’s national sport… FIKA!!! HAHAHA It consists of sitting for hours, having one or ten coffees and bakeries. Can’t get any better.
Pasta, Pasta, Pasta!!! What can I say??? I just love pasta! I love them so bad I could eat some every single day! Imagine when you are making your own pasta. The feeling we had Jean-Felix and I the first time we made a batch of fresh pasta and had our first bite was amazing. A mix of pride, power and feeling of ecstasy! HAHAHA It’s like… “OH MY GOD! Did we really make this?” What a cool feeling! Then if you mix your fresh pasta with some delicious mushroom braised beef, I can guarantee you’ll go straight to even! Hallelujah!