Now that’s got you feeling hungry hasn’t it?
I’m going to start with pudding. This is a recipe I made a few days ago from Olive magazine. Here’s the linky if you wanna try it yourself. It’s surprisingly easy to do. I changed it a little, by omitting the almonds and instead of dark chocolate for the choc sauce I used half a Cadbury’s Easter egg and a packet of the choc buttons you get inside. Yeah, I still have leftover Easter eggs, weird huh?
For tea last night I made a lamb stew, based on a recipe from Slow Cooking by Katie Bishop. I was going to cook it in the slow cooker but I read the recipe too late and it takes 9 hours! So I opted for the oven instead. My recipe was adapted quite a bit from the original. Here it is:
Lamb Stew Recipe
Lamb neck fillet, diced – I used a packet of 227g but you should use more if you can, I was just trying to save pennies
5 celery sticks
1 humongous maris piper potato – this freakish potato can be substituted with about 4/5 medium potatoes
2 x 400g tins/packets chopped tomatoes
Red wine – didn’t measure this sorry, think I used about 1 1/2 large glasses
Salt and pepper
Fresh parsley to garnish
Preheat oven to 180 C. Prepare the veg. Put all the ingredients except the parsley in a casserole dish, stir and cover with a lid. Cook for 2-3 hrs until lamb is tender. Season with more salt and pepper if necessary. Sprinkle with the parsley before serving.
Serve with delicious crusty bread and butter.
I kept checking this to make sure it didn’t dry out. It didn’t, but if it does, just add more liquid. If you don’t want to use wine, just add stock or water or more tomatoes. This made a meal for me and OH, plus enough for today’s tea. It was a nice hearty meal and the lamb was melt in the mouth tender but the stew wasn’t stupendously flavourful – I think it needed something, maybe just more salt. I will experiment a bit next time I make it.
There’s loads of recipes I want to share with you, but I’ve realised that I very rarely measure ingredients, which is something I really need to work on as a food blogger. Truth is, I’m usually too impatient and hungry to stop cooking and write down measurements but I will try, just for you guys.
Enjoy the rest of your weekend, whatever you do.