These are so tender and juicy… they’ll be the star of the show if you are having a mediterranean themed evening. One pound of ground lamb will yield approximately 12 medium sized meatballs, but you could always make them smaller if you like.
1 lb ground lamb
1 big handful of fresh mint
1 smaller handful of fresh basil
1 tsp salt
1 tsp pepper
Preheat oven to 350 degrees. Place a cookie cooling rack on top of a jelly roll pan and spray with nonstick spray. Chop the mint and basil, then place in a bowl with the ground lamb. Season with salt and pepper. Use your hands and mix the mint into the lamb until evenly incorporated. If you’re squeamish you can use a fork, but honestly, your hands are so much better. And you’re going to need them for the next step, so why not get messy as soon as possible? Take a small spoonful of the mixture and roll into a ball. Set each meatball onto the rack and repeat until you have used all of the lamb mixture. Place the pan in the oven and bake for 25-30 minutes. I like to cook the meatballs this way so the fat drains and they don’t steam in their own juices. Trust me, they still stay very juicy and you won’t miss the fat! Serve with lots and lots of tzakiki. These are great for a party appetizer as well!
This is a quick version of tzakiki… traditionally it is made of strained yogurt mixed with cucumbers, lemon, garlic, salt & pepper, olive oil, and sometimes dill/ parsley/ mint… but who has time to strain yogurt?!
nonfat greek yogurt
Slice the cucumber into thin slices. I used the side of my box grater so the slices would be as thin as possible… a mandoline would work really well too… if you don’t have either of these use a knife and just try to slice as thinly as possible. Then mix into the greek yogurt and season with salt & pepper, a pinch of celery salt (if you don’t have this, don’t worry just leave it out), and a squeeze of lemon juice. I’m not listing amounts here because it really depends on your preference. For example, the last time I made this I used 3/4 of a 16 oz container of greek yogurt, 1/2 a cucumber, 1/2 a lemon, and then did the pinch of celery salt, and a couple grinds of salt & pepper. I like to serve tzakiki when D & I do a Mediterranean themed night… chicken roasted with lemon and onion, lamb meatballs, a traditional greek salad or a simple orzo salad, and naan bread. It’s probably one of our favorite meals, and I’ll usually make enough to feed us for a couple of nights… I think it tastes even better on the second day!
It’s nice that all I used to make this was my box grater and a spoon… less cleanup when you mix it in the greek yogurt container!
My newest barbie cake – made for my dear friend Sara who is getting married in June! We had a lovely day down in Menlo Park today at her Bridal Shower…
And I wish I could take credit for these sugar cookie favors, but no. They were baked and decorated by her sister-in-law, Jaime! WOW. My one attempt at sugar cookies failed miserably… these looked professional!
With all the royal wedding hoopla going on (don’t get me wrong, I’m all for it… I have DVR-ed every single Royal Wedding documentary America has to offer) I’ve been thinking a lot about British food and entertaining. One of my longtime favorites is the Victorian sponge cake, named after Queen Victoria since she loved to have a slice of sponge cake with her afternoon tea. I decided to modernize the cake and adapted Delia Smith’s “all in one sponge cake” recipe for Victorian sponge cupcakes… very suitable for an afternoon tea, don’t you think? These are unbelievably simple to make… you mix everything together and you’re done! One bowl, no folding… easy!
Oh, and take a look at my guest post on the SFMOMA Artists Gallery blog page!
6 oz cake flour
6 oz butter (room temperature)
6 oz sugar
1.5 teaspoon baking powder
1.5 teaspoon vanilla extract
6 oz butter (room temperature)
6 oz powdered sugar
strawberry or raspberry jam
Sift together flour & baking powder in a mixing bowl, then add all of the other ingredients and mix over medium speed until smooth. Line a cupcake tin with 12 cupcake liners, and evenly fill the liners with batter. Bake for 30 minutes until golden brown on top, or until a toothpick inserted into a cupcake comes out clean. Remove from oven and let cool on a wire rack.
For the icing cream together butter and sugar until light and fluffy. Add a couple of drops of warm water if the icing seems too thick.
To assemble, slice each cupcake in half and spread jam on the bottom half and buttercream icing on the inside of the top half. Place the top half on top of the bottom half and press gently so the filling oozes over the edges. Finish by dusting the top with sifted powdered sugar.
Copyright 2010 Mario Testino
Let’s hope you have your DVR set up! BBC America has announced that they will be airing the royal wedding live and commercial free on Friday, April 29th! From 2:45am until 5:45am (California time) there will be uninterrupted coverage… Squeal!
And how lovely is their official engagement photo btw?!