WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. Lamb MeatFeast and what to do with the leftovers.

This week’s meatfeast was a touch more modest than they’ve been before. It did, however make a perfect lamb roast and the recipe is simple and just in time for Easter. Still, it was awesome and we ate well. So well I forgot to take photographs, so just trust me when I say it was quick, easy and delicious!

The lamb roast.

To make this dinner edible to our guests and usable in future cooking, we needed to avoid alliums, mint and bell peppers, as well as anything strong and distinct, like cloves or cardamom. A bit of a challenge, but here’s what we did.

Ingredients:

-1 whole leg of lamb

-800g/1lb beetroot and pumpkin, any combination

-2 small sweet potatoes

-1 large parsnip

-3tbsp salt

-3tbsp smoked paprika

Utensils:

-chopping board and knife

-large, deep baking pan

Recipe:

1: Lay the lamb horizontally across the pan.

2: Wash, peel and chop the beet, parsnip and pumpkin. Roughly even sizes.

3: Place the sweet potatoes around the lamb. Pack in with the other vegetables.

4: Dust everything with salt and paprika.

5: Roast at a medium temperature (around 160C) for an hour and a half.

6: Finish at 200C for 20 minutes.

7: Serve in the tray.

The crumble of rhubarb, apple and pear.

Funny and crude acronym intentional.

Wanted to make another apple and rhubarb crumble. Had some frozen pears to use up. It sounded funny so we went with it. Turned out delicious. Jon only regrets the lack of my raw custard on it!

Ingredients:

-2 pink lady apples

-2 small pears

-200g/7oz rhubarb

-300g/10.5oz flour

-200g/7oz unsalted butter

-100g/3.5oz lard

-50g/1.7oz soft sugar such as palm sugar/coconut sugar/brown cane sugar/molasses

-5tbsp granulated sugar

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Chop the apple, pear and rhubarb into roughly even sizes. Place in the tray.

2: In the bowl, combine the soft sugar, butter, lard and flour. Mix until crumbed.

3: Pour the crumbs on top. Spread out. Sprinkle granulated sugar on top.

4: Bake at 160C for 1 and a half to 2 hours.

The leftovers.

There were obviously no pudding leftovers. But there was quite a lot of lamb on the bone and some vegetables left, so I made it into a rough dahl-stew mix. Jon loves it and wants the recipe on here. 🙂

Ingredients:

-bone of lamb with plenty of meat

-some roast vegetables

-a head of broccoli

-600g soaked lentils (around 150g dry, but soak first!)

-1 green pepper

-salt, pepper, onion powder

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Chop the lamb off the bone. Place the lamb and lentils, including the lamb bone, in the pot with some very hot water.

2: Add the vegetables on top so the water doesn’t cover them.

3: Boil until the lamb and lentils are combined. Stir in the now steamed vegetables.

4: Stir in the seasonings and serve.

And that was what we had for MeatFeast!

What was the best thing you had this week? What if your plan for Easter Sunday dinner? Would love to hear about it!

TTFN and Happy Hunting!

WWW. Rhubarb&Apple Crumble, Mascarpone Sauce.

The best main and best pudding we had this week! The crumble is a lower sugar twist on a classic and the mascarpone sauce is so easy, you won’t believe it!

Mascarpone Sauce.

If you’ve never made a rich and creamy tomato sauce from scratch, this is amazingly rewarding.

Ingredients:

(Serves 6-8.)

-1kg/35oz chopped tomato

-80g/2.8oz mascarpone

-1 large onion

-3 cloves garlic

-1/2 a jalapeno chili

-butter or another cooking fat

-herbes de provence

-black pepper

-salt

-assorted vegetables

Utensils:

-chopping board and knife

-pot

Recipe:

1: Finely mince the onions and garlic. Fry in the fat.

2: Once browning, add the tomatoes and the herbs, bring to a boil and then turn down to reduce.

3: Once all the flavours have blended, add the mascarpone and chili.

4: Simmer.

5: Chop your vegetables and cook them in the sauce.

The one pictured is with broccoli, savoy cabbage and parsnip. I topped mine with hard boiled eggs and Jon topped his with peppered fried mince and bacon.

Mascarpone1

We actually enjoyed it so much that I recently made another one, with olive oil, red onion, loads of red peppers, some green pepper, mushrooms, broccoli stem and butternut squash. I absolutely recommend that one, as the butternut squash melts into the sauce, thickening it even more and the sweet peppers make it unbelievably sweet contrasted with the spice of the chili. An amazing burst of flavour.

Apple and Rhubarb Crumble.

An old classic I made almost properly.

Ingredients:

(Serves 4-6.)

-2 large stalks of rhubarb

-1 large cooking apple

-60g/2oz flour

-60g/2oz butter or another fat

-20g/0.7oz palm sugar, honey, molasses sugar or maple syrup

-cinnamon

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Remove all leaf from the rhubarb (poisonous!) and the core from the apple. Clean your chopping board to be on the safe side.

2: Cut the rhubarb into small segments and the apple into similarly sized cubes. Place in the tray.

3: In the bowl, mash the fat, flour and sugar with your fingers until golden crumbs are formed.

4: Sprinkle over the apple and rhubarb. Bake at 200C/390F until crisp on top.

5: Dust with cinnamon and serve.

Crumble

And those were our favourite main meal and pudding this past week!

What have you been cooking? What was the best thing you ate all week?

TTFN and Happy Hunting!

WWW. Chicken, Hazelnuts and Wine, Apple and Blackberry Crumble.

Two posts in one day? Why yes!

Baked Chicken in a Wine and Hazelnut Sauce.

Pictured also: swede chips and the bread in the recipe below.

Pictured also: swede chips and the bread in the recipe below.

Ingredients:

-2 chicken quarters

-2 small onions

-100g/3.5oz shelled fresh hazelnuts

-250ml/1 cup wine

-2tbsp vinegar

-2tsp dijon or english mustard

-6 leaves sage

-1tsp salt

-2tbsp olive oil

-50g/1.7oz butter or chicken skins

Utensils:

-chopping board and knife

-deep baking tray

-glass and spoon

Recipe:

1: Finely dice the onion.

2: Place the onion and chicken in a baking tray. Place in the oven at 200C/390F.

3: Mix the wine, vinegar and mustard. Chop the sage and add to the mix.

4: Add the hazelnuts and butter/chopped chicken skins to the chicken tray. Pour the wine mix over everything.

5: Sprinkle with salt and drizzle with olive oil.

6: Bake at 160C/320F for 40min.

Spiced Bread.

Ingredients:

-300g/10.5 flour

-raising agents

-1tbsp paprika

-1tsp salt

-1tsp pepper

-1tbsp green chilli sauce

-water as needed

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mix the flour and other ingredients.

2: Slowly add the water.

3: Pour into the tray.

4: Bake at 160C/320F for 25-35min.

Apple and Blackberry Crumble.

20140913_163338

Ingredients:

-100g/3.5oz plain flour

-30g/1oz oats (optional, amount for one serving)

-100g/3.5oz butter

-1 braeburn apple

-150g/5.3oz fresh blackberries-2tsp brown or palm sugar

-2tsp honey

-1tsp cinnamon

-100ml/40% cup tropical juice

-water as needed

Utensils:

-mixing bowl and fork

-terrines

Recipe:

1: Mix the flour and butter until crumbs are formed.

2: Slice the apples. Layer them with the raspberries in the terrine.

3: Mix the honey, juice and cinnamon. Pour over the fruit. Add water to cover.

4: Sprinkle the crumbs over the fruit. Add oats if wanted.

5: Bake at 160C/320F for 40min.