BEAUTIFUL COOKIES RECIPES

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BEAUTIFUL LAMB SHANKS | LAMB RECIPES | JAMIE OLIVER



Beautiful Lamb Shanks | Lamb Recipes | Jamie Oliver image

This is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.

Total Time 3 hours 30 minutes

Yield 4

Number Of Ingredients 14

2-3 smoked ancho chillies
1 large handful of raisins
285 ml unsweetened apple juice
4 lamb shanks
olive oil
3 red onions
8 cloves of garlic
2-3 fresh red chillies
1 heaped teaspoon smoked paprika
3 fresh bay leaves
2-4 sprigs of fresh rosemary
1 x 400 g tin of quality plum tomatoes
750 ml organic chicken stock optional
red wine vinegar

Steps:

    1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
    2. Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
    3. As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
    4. Get a casserole pan that will fit the shanks quite snugly — about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil, the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary. Leave to sweat for about 10 minutes.
    5. Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you’ve got a paste. Stir this into your onions.
    6. Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
    7. Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
    8. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
    9. Take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. Serve with steamed greens, mash, flatbreads, or whatever you fancy.

Nutrition Facts : Calories 702 calories, FatContent 36.8 g fat, SaturatedFatContent 15 g saturated fat, ProteinContent 54.3 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 28 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

THE BEST THUMB PRINT COOKIES | JUST A PINCH RECIPES



The Best Thumb Print Cookies | Just A Pinch Recipes image

Reminiscent of pecan sandies, these gorgeous cookies are as tasty as they are festive. This is a classic, buttery cookie that isn't overly sweet and slightly crisp. It's the perfect vessel for the touch of sweet jam. These beautiful cookies would make a tasty addition to any dessert table.

Provided by Deb Crane @songchef

Categories     Cookies

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 8

1 cup(s) all-purpose flour
1/8 teaspoon(s) salt
1 stick(s) butter, room temperature
1/3 cup(s) sugar
1 teaspoon(s) vanilla extract
1 - egg yolk (reserve egg white for glossing the tops of the cookies if you want)
3/4 cup(s) chopped walnuts (or other nut if you wish) *optional
1/2 cup(s) jam, preserves, spreads of your choosing. *see notes in directions

Steps:

  • Preheat oven to 350 degrees. Blend flour and salt in a bowl. Set aside.
  • In a separate mixer, whip butter, that has been at room temperature, until light and fluffy.
  • Add the sugar, and blend until light and fluffy. Add in the egg yolk and blend. Add the vanilla and blend.
  • Add in the flour and salt mixture and beat until blended. If adding the nuts, add them next and blend until it forms a dough ball. This is easier with a Kitchen Aid blender.
  • With the dough, take small teaspoon size portions and roll them into little balls. Place on a greased cookie sheet (or parchment-lined cookie sheet). Make them small and space them on the cookie sheets (they grow when they cook!).
  • Into each ball on the cookie sheet, indent it with your thumb or finger (or even knuckle).
  • Bake them in a preheated 350 degree oven for about 10 minutes.
  • Take them out of the oven. They will have puffed up a bit and the indentation will be fairly lost at this point. Again, indent the cookies with the back of a spoon this time, while still hot. Place whatever filling you would like (about a 1/2 teaspoon in each cookie).
  • Return them to the oven and bake an additional 10 minutes, or until they are golden brown on the rims of the cookies (the fillings might even "bubble" a bit, but that is ok).
  • *Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe because they do not last long at all! :)

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THE BEST THUMB PRINT COOKIES | JUST A PINCH RECIPES
Reminiscent of pecan sandies, these gorgeous cookies are as tasty as they are festive. This is a classic, buttery cookie that isn't overly sweet and slightly crisp. It's the perfect vessel for the touch of sweet jam. These beautiful cookies would make a tasty addition to any dessert table.
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  • *Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe because they do not last long at all! :)
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