This morning I woke up to the most stupendous sky changing every 5 minutes or so and as I was snapping it at different degrees of dramatic colour changes and cloud movement, I stopped to have the most intriguing breakfast: sweet pasta which my friend’s old cook had sent for Christmas. I think her version does not have any cocoa powder which I think is better, and even if I haven’t yet tasted any other versions, her balance between sweet & savoury is pretty perfect not to mention her marvellous tagliatelle fatti in casa. Wishing you all a happy christmas with a series of this morning’s changing sky with ‘my’ marvellous persimmon tree against it!
Well, the title is slightly misleading but this feast I was invited to in the desert in Doha last week was very close to Christmas and just as festive even if a lot more exotic than a Christmas meal. I had been to the same farm before but at a hotter time of the year and not for a full meal. This time the weather was just fabulous and the meal totally amazing.
Christmas is round the corner and I thought I would share with you this festive stuffed breast of lamb that my mother used to cook for xmas eve when it was only us around the table. I much preferred it to the turkey she roasted when my grandmother, aunt and uncles joined us. She used the same stuffing for both, a highly seasoned mixture of rice, meat and nuts and she occasionally varied on the breast by using a neck or a shoulder. Both neck and shoulder have more meat on them but the breast (a large, triangular piece of flat meat that lines the ribs) is delicious even if a little too fatty. Anyhow, there are two ways of stuffing it: one is by folding it in half over the stuffing and the other is by creating a pocket between the skin and the rib meat and filling it with the stuffing. In both cases you sew the edges to encase the stuffing.