Grate pictures of a cute Holly Wood actress"Scarlett Johansson"

Dish of the day"Lamb chops in Cumberland sauce"

Succulent lamb chops are simply sensational grilled with rosemary and served with a tangy fruity sauce and a mountain of swede and leek mash

Ingredients
4 lean boneless lamb chops or steaks, trimmed
2tbsp chopped fresh rosemerry or 2tbsp dried rosemerry
Salt and freshly ground black pepper
For the swede, and leek mash
450g swede, peeled and cubed
25g butter 450g leeks, trimmed, washed and sliced
1tbsp sour cream or greek-style natural yogurt
For the Cumberland sauce
Pared or grated zest and juice of 1 orange
Pared or grated zest and juice of 1 lemon
4tbsp redcurrant jelly
4tbsp red wine
2tbsp corn flour
Redcurrant springs, to garnish

Preparation
Step1 to make the swede and leek mash, place the swede in a pan of lightly salted water and bring to the boil. Cook uncovered for 15 to 20 minutes until just tender. Drain well and return to the pan.
Step2 meanwhile, melt the butter in another pan, add the leeks and stir to coat. Cover and cook over a low flame for 5 minutes until tender .
Step3 add the leek to the swede and mash using a potato masher. Stir in the cream or yogurt and season to taste. Set aside and keep warm.
Step4 to make the Cumberland sauce, put the orange and lemon zest and juice into a small pan with the redcurrant jelly. Heat gently to melt the jelly, then bring to the boil and simmer for 2 to 3 minutes until the zest is tender. Blend the wine with corn flour to make a paste. Stir into the sauce. Bring to the boil, stirring, and cook for 1 minute thicken.
Step5 preheat the grill to a medium setting and put the lamb on the grill rack. Mix together the oil, rosemary and seasoning and brush onto the chops. Grill for 3 to4 minutes until golden. Turn over, brush with more of a further 3 to4 minutes until cooked.
Step6 garnish the chops with redcurrants and freshly ground black pepper and serve with the Cumberland sauce and the swede and leek mash.
Serves 4
Preparation time 25 minutes
Cooking time 30 minutes
Fat per serving 25g
Calories per serving 425

Today in history

Important
April 24th 1877. Russia attacked on Turkey and Romania.
April 24th 1920, the forces of “Poland” attacked on “Ukraine”.
April 24th 1800, library of “Congress” established.
Birth
April 24th 1660, Ditch artist “Cornels Distrust” born.
April 24th 1970, Australian cricketer “Demon Flemings” born.
April 24th 1971, Sri Lankan cricketer “Kumar Dharma Siena” born.
April 24th 1973, Indian little master “Suchon Ramosh Tendolker” born.
Death
April 24th 1077, the king of Hungry “Gaza 1” died.
April 24th 1185, Japanese king “Unto Kotare” died.
April 24th 1550, Italian poet “Jocko Pianos Are” died.

One thousand years old a grate tree of “CHERY” in the village “Muharoo” of Japan.

One thousand years old a grate tree of “CHERY” in the village “Muharoo” of Japan.
Over three hundred thousand tourists come to see that tree.

Today's menu (Spiced lamb and apricot casserole)

Tender chunks of meat cooked with apricots and honey and seasoned with
A heady array of spices create in Middle Eastern-style dish to savour
Ingredients
675g lean lamb, cut in to bites sized pieces
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black paper
2 red onions, chopped
1 tbsp red wine vinegar
2 garlic cloves, crushed
400g can tomatoes
To tbsp tomato puree
250g ready to eat dried apricots
To tbsp clear honey
2 tbsp chopped fresh mint, to garnish
Freshly prepared couscous, to serve

Method of preparation
Step1 put the lamb in a bow; with the oil, spices, vinegar and garlic. Mix well, cover and leave to stand for 30 minutes.
Step2 transfer the lamb mixture to a large pan and cook, stirring, for 5 minutes to brown the meat all over.
Step3 add enough water to just cover the lamb. Bring to the boil, half cover and simmer very gently for one and half hours until the meat is tender, stirring occasionally and adding a little extra liquid if necessary.
Step4 stir in the tomatoes, tomato puree, dried apricots and honey. Bring back to the boil and simmer, uncovered, for a further 30 minutes, until the sauce has reduced and thickened.
Step5 garnish with the mint and serve with couscous.
Serves 4
Preparation time 10 minutes standing time
Cooking 2 hours
Fat pep serving 25g
Calories per serving 500

Pesto meatballs with butter beans

These juicy balls of flavour have distinct Mediterranean overtones with garlicky pesto and tender butter beans cooked in a rich tomato and red pepper sauce

Ingredients
500g lean steak mince
4tbp pesto
2tsp paprika
75g fresh white bread crumbs
Salt and freshly ground black pepper
2tbsp olive oil
2 large red pepper, deseed and diced
1 onion, chopped
400g chopped tomatoes with garlic
2tbsp caster sugar
410g can butter beans, drained and rinsed
Fresh basil leaves, to garnish
Crusty bread, to serve

Preparation
Step1 preheat the oven to 180C/gas 4. in a bowl, mix together the steak mince, pesto, paprika, breadcrumbs and seasoning. Divide the mixture into 16 and roll into balls.
Step2 heat the oil in a large pan, add the meatballs and cook gently for 5 minutes, stirring, until browned all over. Use a slotted spoon to transfer to an ovenproof casserole, leaving the juices in the pan.
Step3 add the red pepper and onion to the pan and cook gently for5 minutes, until softened. Sugar and butter beans and mix well. Season to taste and bring to the boil. Carefully pour the sauce over the meatballs, cover and put in the oven to cook for 50 minutes until tender.
Step4 garnish with the basil leaves and serve with crusty bread.

Serves 4
Preparation time 15 minutes
Cooking time 50 minutes
Fat per serving 22g
Calories per serving 450

To day in history

Important
In9th. Of April, 1667, First exhibition of “ARTS” taken place in Paris.
In9th. Of April, 1838, the opening ceremony of “National Gallery” taken place in London.
In9th. Of April, 1928, Germany attacked on Norway & Denmark.
Birth
In9th. Of April, 1806, the prime minister of “Hungry” born.
In9th. Of April, 1911, American building engineer “Lord Dario More” born.
In9th. Of April, 1921, British actor “Frankie Thomson” born.
Death
In9th. Of April, 1882, British poet “Gabriel Donate” died.
In9th. Of April, 1904, Spanish queen “Ussa Bella” died.
In9th. Of April, Indonesian prime minister “Sultan Sajaher” died.

karachi on fire.

peoples saving their cars from fire in Karachi.

Celebration of the ceremony of “HANA MATSURI” in Brazil

Italian dancing girls performing their traditional dance in Brazil at the ceremony of

“HANA MATSURI”

A big cat in action.

i will destroy every thing.

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

CUTE BABY WALL PAPERS

Spicy red cabbage.

As well as adding a gorgeous splash of colour to the plate, this dish has a
deliciously tangy bite. Try it with sausages or pork chops and mashed potatoes

Ingredients
1 red onion, thinly sliced
500g red cabbage, shredded
1 large cooking apple, peeled, cored and diced
4 tbsp red wine vinegar
60g butter or margarine
3 tbsp light sugar
2 tbsp cumin seeds, lightly crushed
60g sultanas
Salt and freshly ground black pepper

Method of preparation

Step 1 put the onion, cabbage, apple and vinegar in a bowl and toss together. Leave to stand for 10 minutes.
Step 2 melt the butter or margarine in a large pan, add the cabbage mixture and stir-fry gently for 5 minutes until just softened. Stir in the sugar and cumin seeded. Cover and cook gently for 15 minutes, stirring occasionally.
Step 3 stir in the sultanas and seasoning. Cover and cook for 5 minutes.
Step 4 dish out all in a stylish plate and serve it.

Serves 5
Preparation time 35 minutes
Fat per serving 15 g
Calories per serving 210