This one is from Jamie Oliver’s 15 minute meals, which actually take more like 30 – 45 minutes. This one is quite tasty.
1 lb ground veal or lamb
1 tsp ground cumin
1 tsp sweet smoked paprika
3/4 c walnuts, chopped
2 springs of rosemary, chopped
4 cloves garlic, minced
2 TBSP tomato paste
Juice of one lemon
Flat bread or flour tortilla
6 green onions, sliced thin
1 small cucumber, sliced thin
3 tomatoes, quartered
2 heads little gem lettuce, torn
1/2 bunch of cilantro, chopped
1 TBSP olive oil
1 TBSP red wine vinegar
1/2 c feta, crumbled
In a large pan over medium heat cook the meat, salt and pepper, cumin, paprika, nuts, rosemary, and garlic until meat is mostly brown, breaking up with a spoon as it cooks. Stir in the tomato paste and lemon juice and cook cook for 2 more minutes.
Toss salad ingredients in a large bowl.
Heat flat bread or tortillas in a pan.
Top bread with meat and serve with salad.
Serves 4 – 6.
I love a simple apple dessert – thanks F&W for the inspiration.
5 Granny Smith apples:cored, halved and thinly sliced
1 TBSP lemon juice
3/4 c sugar
3/4 cup plus 2 TBSP flour
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp almond extract
Preheat the oven to 350°. Grease the bottom and side of an 9-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 TBSP of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
In a stand mixer, beat the eggs with the almond extract and the remaining sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean.
Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Serves 8 – 10.