We had a few friends around to dinner last night and I decided to try Shane Delia’s signature dish – 12 hour roast lamb. Continue reading
This is a post which has been sitting in Drafts for ages. I just hope I can remember how we made the dish.
I am sorry it has been so long since I have written a post. One reason has been lethargy and the other is that I have had computer problems or, more to the point, software problems. I will tell you about them in case you have the same, or similar, issues. It will save you hours in forums. Continue reading
Ok … Summer is here and the festive season is upon us and that means outdoor activities. We will have gatherings to host and requests to ‘just bring a plate’. Finger food is the go.
Instead of making meat pies, sausage rolls and mini quiches, how about making some Sanbuseh? They are just as easy to make but taste and look just that little bit different. I have already served them twice this season and they have been a hit both times. Best of all, they are dead easy to make. They use commercial puff pastry and the filling ingredients are all in together. They can be served straight from the oven or at room temperature. How easy is that? Continue reading
Oh! My God! It is hot here – it’s 42°C. There is no way I am going outside. Dinner tonight (like last night) will be something I can find in the fridge or freezer.
I have been saying that a lot lately. Not much cooking has been happening in this household. Luckily for this blog, I made these little pastries before Christmas. Leading up to Christmas, we had guests several days in a row so I made these earlier in the week and froze them. On the day of the dinner party, I whipped them out of the freezer and baked them. They were perfect. The leftovers were last night’s dinner, along with an ubiquitous cucumber salad. Continue reading
As you all know, The Cookbook Guru is featuring Paula Wolfert’s The Food of Morocco for March and April and, I must say, I love the book. Paula Wolfert’s recipes usually take a bit of time to prepare but they are absolutely worth it. Today’s recipe is no exception. It was to die for.
I find many of the recipes in the book are perfect for dinner parties as they can easily be, and arguably are best, made a day ahead.
This is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert. I was flicking through the book (which, BTW, is fabulous. If you are interested in Moroccan cooking, check it out) and these little meat balls caught my eye. Maus is in charge of meatballs in our house so I thought I could kill two birds with one stone: sample another recipe from the feature cookbook and get Maus to cook dinner! Surprisingly, Maus was willing – maybe, after a quick read, she realised making the kefta was going to be extremely easy – put everything into a food processor and pulse, then form into walnut size balls. Couldn’t be easier than that! I offered to make the sauce. Luckily, that was just as easy. Continue reading
The idea of real food really gets food bloggers going, me included… It is a passionate issue for some but for the majority of the population, it is very ho hum. Continue reading
This month, The Cook Book Guru is featuring Saha by Greg and Lucy Malouf. Saha was published in 2005. It was my first truly magnificent cookbook. It is a travelogue- cum-cookbook of Lebanon and Syria, with wonderful glossy photos. I remember receiving it as a gift and just loving it. I treated it with great reverence for a long time, gently turning over the pages so as not to mar it. Since my trip to Lebanon, I have revisited the book many times, marvelling at the fact that I have been to a number of the places mentioned. Continue reading
Dinner tonight was healthy, quick and simple to make and very tasty.
The main ingredient in the salad (carrot) is chopped in a food processor so the salad takes no time to put together. The lamb is cooked in a frying pan. How simple is that? The recipe does call for whole spices but just use powdered spices if it is easier for you. There will be no difference in the result. Continue reading