Tuesday, 14 July 2015

Slow Cooked Leg of Lamb


This is a hearty dish that simply melts in your mouth. A great crowd pleaser that requires no last minute preparation. Instead it can be cooking slowly in the background, oozing sensuous smells, while you enjoy your guests company.

1 leg of lamb
1/2 litre of red wine
1 litre of tomato juices
1 can of peeled tomatoes
3 onions chopped
4 cloves of garlic crushed
1 tablespoon of fresh chopped rosemary
1 tablespoon of fresh chopped thyme
1/4 of preserved chopped lemon if you have some.
Salt and pepper
1 can of chickpeas
1 can of butter beans
Preheat the oven to 150 degrees celcius. Trim all the fat off the lamb. Put the the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, onions, garlic, rosemary, thyme salt and pepper.
Cover and heat in oven for 4 hours. After 4 hours add the chick peas and butter beans. Increase the heat to 200 degrees celcius and cook uncovered for another hour.
This is great served with cous cous, rice or mashed potatoes. The meat will just fall off the bone.
* This Recipe first appeared here

Sunday, 24 May 2015

Sausage Rolls

Have you ever made something so simple and delicious, you thought why haven’t I made this before?
Well, I had that exact thought recently when I made these easy sausage rolls. There are only a few ingredients which is good when you are too lazy to shop!


8 thick sausages
1 egg
2 sheets of puff pastry.
That’s it, nothing else!
1. Cut pastry sheet into 4 squares.
2. Brush with beaten egg.
3. Top with one sausage and roll up.
4. Brush with egg.
5. Place seam side down on a tray lined with baking paper.
6. Bake for 20 to 25 minutes in a 200 degree oven.
Could this possibly be any easier?
Now if you want to make your sausage rolls a little fancier, you  could caramelise some onions and brown sugar and spread this on the pastry first before adding the sausages.
Serve with a salad and tomato sauce. This is a great mid week no fuss meal.


Saturday, 18 April 2015

Roasted Pumpkin, Spinach and Feta Slice

I’m always looking for recipes that are tasty and easy to make. This one fits the bill perfectly. There’s no need to measure exactly every ingredient and the veggies can be changed around to suit whatever you have leftover or in the fridge.

It tastes delicious and is an easy mid week dinner.


         750g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
         2 zucchini, cut into chunks
         1 large red onion, cut into thin wedges
         2 tablespoons olive oil
         80g baby spinach
         90g feta cheese, crumbled
         8 eggs
         ½ cup cream or milk
         Salad, crusty bread, to serve


         1. Preheat oven to very hot, 220°C.

         2. Line base and sides of a large baking dish with baking paper, allowing a 2cm overhang at both long ends. I used a large non-stick pan so I didn’t need to use baking paper.

         3. Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. I used olive oil infused with garlic and chilli. 

         4. Bake for 15-20 minutes, or until vegetables are golden and tender.

         5. Remove from oven. Toss with spinach.

          6. Sprinkle vegetables evenly with feta.
     7. In a large bowl, whisk together eggs and milk and season to taste.    Pour over vegetable mixture.

         8. Bake for 30-35 minutes, until set. Set aside for 10 minutes. 

NB: I left mine in the oven for only 25 minutes and as you can see it’s    a little over cooked, so keep a close eye on it!

         9. Serve with salad and crusty bread.



*This recipe was adapted from here

Saturday, 11 April 2015

Lemon and Coconut Slice

If you ever need to make a quick slice to take to a party or morning tea, this recipe is perfect. There's no baking and it only takes a few minutes to make, but more importantly it's yummy!

  50g of butter - chopped
  395g can of condensed milk
  1 tablespoon of lemon juice
  250g of plain sweet biscuits - crushed
  ½ cup of desiccated coconut
  Lemon Icing
  1¾ cup of icing sugar mixture
  2 tablespoons of lemon juice

1  Grease and line the base and sides of a lamington try (28 x 18cm)
2  Place the butter and condensed milk into a small saucepan and stir over a low heat until smooth. Add the lemon juice, stir to combine and set aside.

3  In a large bowl, combine the crushed biscuits and coconut and stir in the condensed milk mixture.

4  Spoon into the baking tray, and using metal spoon, push the mixture firmly and evenly across the tray.

5  Lemon Icing:
6  Combine the Icing Sugar mixture and the extra lemon juice in a small saucepan over a low heat.

7  Stir until the mixture is warmed through and completely smooth.

8  Pour over the slice immediately and place in the fridge for three hours or until set.

9. Cut into small squares to serve.

See I told you it was easy!

*This recipe from here

Saturday, 28 March 2015

Homemade Icecream


For some unknown reason I decided to make ice cream! I really don’t know what possessed me as you can buy perfectly delicious ice cream so there is really no need to make your own but…anyway I did and it turned out ok actually better than ok, it was seriously delicious.


         300ml thick cream
         300ml milk
         1 vanilla bean, split
         6 egg yolks
         175g caster sugar
         1 teaspoon vanilla extract

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Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean, too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse.
         2. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over, and then return to a clean saucepan.

Cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon. (This simple custard forms the basis of a classic ice-cream recipe.)
Set aside to cool, then refrigerate for 30 minutes.
         5. Place custard in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze.
         6. Repeat this process two more times.

Be warned this ice cream is very sweet,


*This recipe was adapted from here

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