I just saw this ad on the telly this evening while waiting for my programmes to come on (Hollyoaks is the perfect mind numbing chewing gum for the brain after a days work)
It actually made me laugh out loud, and say;
"That is so cool - I love it"
while I was in the house on my tod....
Sad? Yes.
http://ie.youtube.com/watch?v=mUZrrbgCdYc
clever? VERY!!!!!
Orls xxx
Tuesday, January 27, 2009
Giddy Up Horsie!
Well the hangover never happened on Sunday last. I ended up driving into town as it was lashing rain when I was ready to leave the house. I also threw my mind forward about 16 hours and realised that a room full of screaming 7 year olds may not be the best thing for my head! Or Heart!!!!
However, I did get the cake finished for aforementioned room full of 7 year olds!
A simple Victoria sponge from the How To Be A Domestic Goddess book with some dusty butter icing!
For the sponge you will need,
225g of Unsalted Butter, very soft, 225 Caster Sugar, 1 teaspoon of Vanilla Essence, 4 large eggs, 200g Self-Raising Flour, 25g Cornflour, 1 teaspoon of baking powder, 3-4 tablespoons of milk.
You will also need 2 x 21cm sandwich tins, buttered and floured.
Preheat the oven to 180C.
To make, put all the ingredients, except the milk, in the bowl of a blender. Carefully turn on the blender (I find that if you put a clean tea towel over the blender and start the speed slow, it stops it spluttering all over the place) Gradually turn up the speed until the texture is smooth and there are no lumps.
Then, pulse the mixture pouring the milk in one tablespoon at a time.
Pour the batter into the tins and bake for about 25 minutes until the cakes are starting to come away at the edges and are springy to the touch. Leave the cakes in their tins for about 10 mins and then turn out onto a wire rack to cool completely.
You can layer the cake with whipped cream, and fresh fruit like strawberries and enjoy with tea.
To make the icing that I used for Ella Bella's cake, take 100g of milk chocolate and melt in a heatproof bowl over simmering water. While this is melting, take 175g of room temperature unsalted butter and add 175g of icing sugar and beat together until well combined. When the chocolate has cooled, mix into the butter mixture and combine well.
When you have shaped your cake to the animal of choice, ice carefully. THe icing can also be used as a filling in place of the cream and fruit.
Here's one I made earlier....
Ella Bella was very impressed with her cake and it seemed to be enjoyed by all the other kids (the grown up kids ate it all up too!!!!)
Orls xx
Tip: Allow the cake to cook before cutting to required shape. Otherwise, it can fall apart! And dont freehand. Trace the shape onto baking paper and cut out before laying out over the cake and cutting with a knife!
However, I did get the cake finished for aforementioned room full of 7 year olds!
A simple Victoria sponge from the How To Be A Domestic Goddess book with some dusty butter icing!
For the sponge you will need,
225g of Unsalted Butter, very soft, 225 Caster Sugar, 1 teaspoon of Vanilla Essence, 4 large eggs, 200g Self-Raising Flour, 25g Cornflour, 1 teaspoon of baking powder, 3-4 tablespoons of milk.
You will also need 2 x 21cm sandwich tins, buttered and floured.
Preheat the oven to 180C.
To make, put all the ingredients, except the milk, in the bowl of a blender. Carefully turn on the blender (I find that if you put a clean tea towel over the blender and start the speed slow, it stops it spluttering all over the place) Gradually turn up the speed until the texture is smooth and there are no lumps.
Then, pulse the mixture pouring the milk in one tablespoon at a time.
Pour the batter into the tins and bake for about 25 minutes until the cakes are starting to come away at the edges and are springy to the touch. Leave the cakes in their tins for about 10 mins and then turn out onto a wire rack to cool completely.
You can layer the cake with whipped cream, and fresh fruit like strawberries and enjoy with tea.
To make the icing that I used for Ella Bella's cake, take 100g of milk chocolate and melt in a heatproof bowl over simmering water. While this is melting, take 175g of room temperature unsalted butter and add 175g of icing sugar and beat together until well combined. When the chocolate has cooled, mix into the butter mixture and combine well.
When you have shaped your cake to the animal of choice, ice carefully. THe icing can also be used as a filling in place of the cream and fruit.
Here's one I made earlier....
Ella Bella was very impressed with her cake and it seemed to be enjoyed by all the other kids (the grown up kids ate it all up too!!!!)
Orls xx
Tip: Allow the cake to cook before cutting to required shape. Otherwise, it can fall apart! And dont freehand. Trace the shape onto baking paper and cut out before laying out over the cake and cutting with a knife!
Thursday, January 22, 2009
Neigh /Nay???
Iam not 100% sure how to spell the sound that a horse makes. I am sitting here making the sound, but that is not much good to you, and the people around me really don't like it all that much judging by the looks I am getting! So I will get right to it.
I am very excited as I am headed to one of my favourite shops, http://www.kitchencompliments.ie/ on Chatham Street in Dublin to get the necessary bits and pieces for the Horses Head cake that I will be making and icing on Saturday for Ella-bella's birthday.
I have decided that icing it on Sunday would be ;
A) Time Consuming when the party is at 2.15 and is an hour drive away, and
B) Not the best idea as with a hangover, as the horse could end up looking like it was in a bit of an accident.
The hangover will be inflicted on Saturday night (fingers crossed) as I am out with the girlies for one of their birthdays (Happy Birthday Carol) and it is my first real night out since the Christmas. I have a feeling that I could be a cheap date and that Mr C may hate me and my whining on Sunday.
Will start the preps for the cake this evening with shapes and deciding the cake that I am going to make and what sort of icing etc.
Should be fun!!!! I hope!
In the meantime I am off to "trot" across Dublin in search of a cake board that is big enough to carry aforementioned horses head. (trot...get it??? )
Orls xxx
I am very excited as I am headed to one of my favourite shops, http://www.kitchencompliments.ie/ on Chatham Street in Dublin to get the necessary bits and pieces for the Horses Head cake that I will be making and icing on Saturday for Ella-bella's birthday.
I have decided that icing it on Sunday would be ;
A) Time Consuming when the party is at 2.15 and is an hour drive away, and
B) Not the best idea as with a hangover, as the horse could end up looking like it was in a bit of an accident.
The hangover will be inflicted on Saturday night (fingers crossed) as I am out with the girlies for one of their birthdays (Happy Birthday Carol) and it is my first real night out since the Christmas. I have a feeling that I could be a cheap date and that Mr C may hate me and my whining on Sunday.
Will start the preps for the cake this evening with shapes and deciding the cake that I am going to make and what sort of icing etc.
Should be fun!!!! I hope!
In the meantime I am off to "trot" across Dublin in search of a cake board that is big enough to carry aforementioned horses head. (trot...get it??? )
Orls xxx
Thursday, January 15, 2009
Cheesecake Topped Brownies
Last night I had a bit of a nightmare in that I tried to make Chocolate Brownies with a cheesecake topping at the same time that I was making lime and coriander chicken with rice for Mr. C and I for dinner. The brownies were for Mr. C and his friend to enjoy while making tunes today.
However, by getting my recipes mixed up I ended up with coriander in the brownies and Creamcheese in the rice.
Okay, not quite but almost!!!
I had to make another batch at about 10pm last night....
The first time we ever had brownies when we were young was when I was about 9 when my mum's cousin and her daughter came to visit from Texas. As a real treat, mum made chocolate brownies. We thought that all of our christmases had come at once and we ate as many of them as we could when the grown ups weren't looking.
My brother was only about 7 at the time and he ate so many of them that he ended up being violently ill. Now to be completely honest, he was sick for about 3 days, and as the rest of us were fine it was obvious that he had a tummy bug. But to this day (19 years later) he refuses to eat brownies. More for me and mum and dad!!!!
Anyway, these brownies are just the simplest things ever and come together in about 40 mins in total, with cooking!
Preheat your oven to 180 and line an 8 inch square tin with butter and baking paper. Do not scrimp on this as it makes it easier to turn out!!!
For the brownie batter you will need.
3oz Dark Chocolate (no less than 70%) , 4oz butter, diced, 165g caster sugar, 2 large eggs, pinch of salt, 100g plain flour, sifted.
For the Cheesecake mixture you will need,
8oz cream-cheese (Iuse extra light to convince myself this is somewhat good)
1 large egg yolk, 75g caster sugar, one quarter tsp vanilla extract.
Mix all the cheesecake ingredients together first and set aside.
In a glass bowl over a saucepan of simmering water, melt the butter and the chocolate together until melted and combined. Set aside to cook for a few minutes.
In the mean time, beat together the eggs and caster sugar with the salt until pale and light. Add 2 tablespoons of the chocolate mix to the egg and sugar mixture and mix around. Then fold in the rest of the chocolate, keeping the mixture light and airy.
Sift the flour into the wet mixture and fold in delicately until there are no lumps left.
This serves about 16, depending on how small you cut them!
like I said, they really are the easiest and tastiest brownies that I havehad in an age!!!
However, by getting my recipes mixed up I ended up with coriander in the brownies and Creamcheese in the rice.
Okay, not quite but almost!!!
I had to make another batch at about 10pm last night....
The first time we ever had brownies when we were young was when I was about 9 when my mum's cousin and her daughter came to visit from Texas. As a real treat, mum made chocolate brownies. We thought that all of our christmases had come at once and we ate as many of them as we could when the grown ups weren't looking.
My brother was only about 7 at the time and he ate so many of them that he ended up being violently ill. Now to be completely honest, he was sick for about 3 days, and as the rest of us were fine it was obvious that he had a tummy bug. But to this day (19 years later) he refuses to eat brownies. More for me and mum and dad!!!!
Anyway, these brownies are just the simplest things ever and come together in about 40 mins in total, with cooking!
Preheat your oven to 180 and line an 8 inch square tin with butter and baking paper. Do not scrimp on this as it makes it easier to turn out!!!
For the brownie batter you will need.
3oz Dark Chocolate (no less than 70%) , 4oz butter, diced, 165g caster sugar, 2 large eggs, pinch of salt, 100g plain flour, sifted.
For the Cheesecake mixture you will need,
8oz cream-cheese (Iuse extra light to convince myself this is somewhat good)
1 large egg yolk, 75g caster sugar, one quarter tsp vanilla extract.
Mix all the cheesecake ingredients together first and set aside.
In a glass bowl over a saucepan of simmering water, melt the butter and the chocolate together until melted and combined. Set aside to cook for a few minutes.In the mean time, beat together the eggs and caster sugar with the salt until pale and light. Add 2 tablespoons of the chocolate mix to the egg and sugar mixture and mix around. Then fold in the rest of the chocolate, keeping the mixture light and airy.
Sift the flour into the wet mixture and fold in delicately until there are no lumps left.
Pour the mix into the pan and add the cheesecake mix to the top. Swirl around with a fork or a kebab skewer and make all the pretty swirls you want! I try to write my name but haven't yet managed!!!
Bake in the oven for about 30 mins and your brownies will be slightly goey in the middle. If you want them better done, leave in for a further 5 mins or so but keep an eye on them!
Remove from oven and let cool in the tin before cutting.
This serves about 16, depending on how small you cut them!
like I said, they really are the easiest and tastiest brownies that I havehad in an age!!!
Enjoy with a cuppa and sitting in front of the tv on a friday night.
However, if you wish, do what I did this morning and have one for breakfast when your porridge doesn't quite work out!!!!!
Mr. C and I are off to Limerick tomorrow to watch Munster v Sale Sharks in the Heineken Cup. I am very much looking forward to it as I get a half day from work and I get to navigate the car all the way. If he listens to me, however, we could very easily end up in Cork!!!
Before that though, I have an assessment in the Gym at 6 in the morning. I am looking forward to it but I suppose it does mean that I can't have any brownies for breakfast... ah well, the price I must pay....
Come On Munster!!!!!
Orls
xx
Tuesday, January 13, 2009
Tomorrow.
We make Brownies. Cheesecake topped brownies for Mr. C and his friend! Recipe and pictures to follow...
Then on Thursday, we are making a cake of some sort, that will travel all the way to Limerick for the Munster v Sale match on Friday night. Not for the match, but for my uncle's (belated) birthday.
Recipe, when decided on , will also follow!!!
Orls
xx
Then on Thursday, we are making a cake of some sort, that will travel all the way to Limerick for the Munster v Sale match on Friday night. Not for the match, but for my uncle's (belated) birthday.
Recipe, when decided on , will also follow!!!
Orls
xx
woof woof.
My 2 dogs are mental, Mollie is the Labrador and Trixie is the Jack Russel. They are both rescue dogs that my dad got a few years back.
Their favourite thing to do is to run up the beach chasing seagulls!!! and each other!
I wish I could have them with me all the time!
Orls xx
Their favourite thing to do is to run up the beach chasing seagulls!!! and each other!
I wish I could have them with me all the time!
Orls xx
Thursday, January 8, 2009
this year, Matthew, I am going to be....
A Marathon Runner. Twice Over.
In the spirit of all things new year resolution like, I have entered 2 marathons!!!
On May 31st, I will do the "marathon shuffle" around the streets and hills of Edinburgh, Scotland, http://www.edinburgh-marathon.com/.
The aforementioned marathon shuffle took me 26.2 miles around the streets and suburbs of Dublin to perfect last October. It was sheer hell but I loved every second of it.
Anyway, to follow up on the success of the Edinburgh Marathon (we've got hi-igh hopes, we've got hi-igh hopes, high, apple pie in the sk-y-y-y-y hopes) I have entered the 30th anniversary of the Dublin Marathon, again round the streets of Dublin. It is on the Bank Holiday Monday in October. 10 days afterh my 30th! Woo Hoo. http://adidasdublinmarathon.ie/
In order to get "fit" and running like Usain Bolt (but perhaps a little slower) I thought that a little incentive, like the Great Ireland Run in the Phoenix Park on April 5th would be "good" fun.http://www.greatrun.org/Events/Event.aspx?id=7 It is a 10k run round the Beautiful Phoenix Park in Dublin and is the first big running event of the year. It is usually a good day out and is somethink to look forward to! and aim for!!!
So now I have put them all in writing, I kind of have to do them!!!
So here's hoping that I get up for a run at 5 in the morning! and the training starts going well!!
:)
Orlsxx
In the spirit of all things new year resolution like, I have entered 2 marathons!!!
On May 31st, I will do the "marathon shuffle" around the streets and hills of Edinburgh, Scotland, http://www.edinburgh-marathon.com/.
The aforementioned marathon shuffle took me 26.2 miles around the streets and suburbs of Dublin to perfect last October. It was sheer hell but I loved every second of it.
Anyway, to follow up on the success of the Edinburgh Marathon (we've got hi-igh hopes, we've got hi-igh hopes, high, apple pie in the sk-y-y-y-y hopes) I have entered the 30th anniversary of the Dublin Marathon, again round the streets of Dublin. It is on the Bank Holiday Monday in October. 10 days afterh my 30th! Woo Hoo. http://adidasdublinmarathon.ie/
In order to get "fit" and running like Usain Bolt (but perhaps a little slower) I thought that a little incentive, like the Great Ireland Run in the Phoenix Park on April 5th would be "good" fun.http://www.greatrun.org/Events/Event.aspx?id=7 It is a 10k run round the Beautiful Phoenix Park in Dublin and is the first big running event of the year. It is usually a good day out and is somethink to look forward to! and aim for!!!
So now I have put them all in writing, I kind of have to do them!!!
So here's hoping that I get up for a run at 5 in the morning! and the training starts going well!!
:)
Orlsxx
Sunday, January 4, 2009
Orchestral Times!
The wonderfully talented Josh Ritter played 2 gigs in Dublin before Christmas (Well December 11th and 12th to be exact) and I had fun with my new lens (Sigma lens for Nikon , 70-200mm, 2.8 the whole way through)
However, moments after taking my last photo, the bouncer told me that if I didn't put the camera away, it woudl be taken off me as I didn't have accreditation and only photographers were allowed to bring zoom lenses in! I pointed out to him that this was not written on the ticket, and there were no signs up in the venue. As well as that, three (at least) of his colleagues allowed my onto the balcony, and even moved out of my way so that I could get a shot from side of stage.
Go Figure!
Anyway, here are some of the photos from that night.
I forget to mention, that as well as Josh and band, there was also a 24 piece orchestra. These wonderful musicians added another, luscious and lovely level to his music. It was a very special night. Made all the better by the company. Mr. C, SJ & Mr. T.
However, moments after taking my last photo, the bouncer told me that if I didn't put the camera away, it woudl be taken off me as I didn't have accreditation and only photographers were allowed to bring zoom lenses in! I pointed out to him that this was not written on the ticket, and there were no signs up in the venue. As well as that, three (at least) of his colleagues allowed my onto the balcony, and even moved out of my way so that I could get a shot from side of stage.
Go Figure!
Anyway, here are some of the photos from that night.
I forget to mention, that as well as Josh and band, there was also a 24 piece orchestra. These wonderful musicians added another, luscious and lovely level to his music. It was a very special night. Made all the better by the company. Mr. C, SJ & Mr. T.
Mini Puddings rock.
I made these litte babies using a christmas pudding that I had no use for. I don't really like it as it can be very strong. Much prefer the christmas cake!
They are a great addition for hampers, and as a littlf gift for friends or family when visiting!
They are really really simple to make, but the green and red "holly" on the top is quite fiddly!
You need :
350g of christmas pudding, 125g dark chocolate, 60ml sherry, 2x 15ml tablespoons of golden syrup
For the topping: 100g white chocolate, 6 red cherries, 6 lengths of angelica.
Line a baking sheet with silpat or baking parchment.
Melt the dark chocolate in a glass bowl over the pot of simmering water.
Crumble the pudding into another bowl and add the sherry and golden syrup. Mix well until encorporated.
If you don't like sherry, just leave it out. It can end up really strong as there is a lot of drink in the pudding itself.
Once melted, add the chocolate to the pudding mixture and mix well until combined.
Allow to cool for about 10 mins. Put on a pair of latex gloves (available in most pharmacies) and pinch out a small amount of the mixure into your hand and roll into a smal ball. Place on the baking tray and repeat until all the mixture is used. Don't make the truffles too big as they ar very very rich!!!
Cover with cling film and place in the fridge untill set.
To top, melt the white chocolate in the same way you melted the dark chocolate earlier.
Allow to cool slightly and then pour a small amount over each truffle. Using the cut up cherries and angelica, place on the top of the truffle before the chocolate sets.
Store in a cool dark place, in an airtight box before gifting to friends and family, or enjoying with anice coffee after dinner!
These will keep for about 2 weeks, but I can assure you that they will not last this long!!!
While the white topping on them makes them resemble christmas puddings, you could coat them totally in white chocolate or just leave them un coated and use all year round! Perfect for getting rid of the pudding leftovers and a cheap way to make little gifts! It is all about the recession people!!!
Orls
xx
MMMMM Fruity!!!
Mr C. and I have sat in for the last three years on New Years eve as neither of us particularly relish the thought of being all squished into a pub with hundreds of strangers and, more that likely, paying for the privilege.
So this year, we had a lovely lunch in Cafe Bar Deli, on Georges Street in Dublin with two friends of ours, one of whom is home from Wales for the hols. She took the very brave move to go back to college there last September as a mature student and to say I have buckets of admiration for the girl is an understatement!!!
After a lovely lunch, we headed to Grogans for a quick pint and then home to get ready for our guests. The two boyos that play in Mr C's band and their, very often better halves, were coming round for dinner and some champers as the clock struck midnight.
For the dinner part, I had the tagine all under control but I was little stuck for dessert. I usually do something like Baked Alaska, or a stack of shortbread with berries and ice cream but given that I had been rather bold and had a few too many drinks the night before, I really didn't trust my own ability to pull of cold icecream surrounded by hot meringue!!!!
I had picked up a copy of Rachel Allen's new book, Bake, from the book people at work and had a little flick through it and was struck by a flash of inspiration as the page fell open at a baked blueberry cheesecake! Blueberries, check (on special in the supermarket) extra low fat cream cheese, check, butter, digestives, sugar, eggs and vanilla, check!!! Horray!!!! Bake now, leave to cool and serve later! Brilliant!!!
You will need a 24cm/9.5inch spring-form or loose based tin for this!
Preheat your oven to 180 c (350F) and butter the sides and base of your tin.
175g digestive biscuits, crushed or whizzed in a food processor, 75g butter, melted
175g blueberries, plus extra for decorating,
450g cream cheese
150g caster sugar
1tsp vanilla essence
4 eggs lightly beaten
Mix the melted butter into the crushed biscuits and press into the bottom of your tin. Place in the fridge while you are making the topping.
Beat the cream cheese, sugar and vanilla together ensuring that it is smooth. Add the eggs and beat until all combined.
Remove the base from the fridge and pour the blueberries onto the base. Pour the cream cheese mixture over the berries and place in the centre of the oven.
Bake for about 40 mins until the centre of the cake is just slightly wobbly when the tin is shaken.
Allow to cool in the tin for about 10 mins before lightly running a knife around the outside of the cake. Remove carefullt from the tin and place on your cake stand or serving plate. Place remaining blueberries on the cake and dust lightly with icing sugar.
This cake is best served at room temperature, with good friends and good conversation!
And I am certain that the blueberries contribute in some way to your five a day fruit and vegetables portions!? No???
Enjoy!
Orls
xx
So this year, we had a lovely lunch in Cafe Bar Deli, on Georges Street in Dublin with two friends of ours, one of whom is home from Wales for the hols. She took the very brave move to go back to college there last September as a mature student and to say I have buckets of admiration for the girl is an understatement!!!
After a lovely lunch, we headed to Grogans for a quick pint and then home to get ready for our guests. The two boyos that play in Mr C's band and their, very often better halves, were coming round for dinner and some champers as the clock struck midnight.
For the dinner part, I had the tagine all under control but I was little stuck for dessert. I usually do something like Baked Alaska, or a stack of shortbread with berries and ice cream but given that I had been rather bold and had a few too many drinks the night before, I really didn't trust my own ability to pull of cold icecream surrounded by hot meringue!!!!
I had picked up a copy of Rachel Allen's new book, Bake, from the book people at work and had a little flick through it and was struck by a flash of inspiration as the page fell open at a baked blueberry cheesecake! Blueberries, check (on special in the supermarket) extra low fat cream cheese, check, butter, digestives, sugar, eggs and vanilla, check!!! Horray!!!! Bake now, leave to cool and serve later! Brilliant!!!
You will need a 24cm/9.5inch spring-form or loose based tin for this!
Preheat your oven to 180 c (350F) and butter the sides and base of your tin.
175g digestive biscuits, crushed or whizzed in a food processor, 75g butter, melted
175g blueberries, plus extra for decorating,
450g cream cheese
150g caster sugar
1tsp vanilla essence
4 eggs lightly beaten
Mix the melted butter into the crushed biscuits and press into the bottom of your tin. Place in the fridge while you are making the topping.
Beat the cream cheese, sugar and vanilla together ensuring that it is smooth. Add the eggs and beat until all combined.
Remove the base from the fridge and pour the blueberries onto the base. Pour the cream cheese mixture over the berries and place in the centre of the oven.
Bake for about 40 mins until the centre of the cake is just slightly wobbly when the tin is shaken.
Allow to cool in the tin for about 10 mins before lightly running a knife around the outside of the cake. Remove carefullt from the tin and place on your cake stand or serving plate. Place remaining blueberries on the cake and dust lightly with icing sugar.
This cake is best served at room temperature, with good friends and good conversation!
And I am certain that the blueberries contribute in some way to your five a day fruit and vegetables portions!? No???
Enjoy!
Orls
xx
Then and Now!
So the new year is here, and the world hasn't fallen apart as was predicted by some of the more pessimistic economists. However, I do feel that they are right about something and things are gong to have to change.
All of the papers are all about "then and now". Then being 2008 and now being 2009!!! Anyway, then we (the collective national we that is!) ate out three nights a week in a fabulous and often Michelin Starred restaurant, and now we cook at home on a Monday and live on reheats for the next four days.
Now I dont' know about anyone else but I certainly wasn't eating out three times a week, unless you can call eating in the kitchen at work as "out". Granted Mr.C and I would treat ourselves to dinner somewhere nice once a month, we would still baulk a little if the bill was more than 100euro for the two of us. We would go to somewhere cheap and cheerful like Wagamama about once a fortnight, and that was a real midweek treat.
However, in the last few months we have really come aware of the cost of eating out and we are trying to be good. Me because I am hoping that 2009 will be the year that I can buy a house and Him because he is recording some new tracks and putting all that together is costly!
So with that in mind, I am going to post a few recipes over the next few weeks that are recyclable and can be reheated. Usually, they are better on the 2nd day as all the flavours have a real chance to develop!
The first one is a fab tagine that I have made three times. The first time was when I had purchased a lovely tagine dish for all of 10euro, and I thought, well I better at least try to make something!!!! The second and third time were when I had friends coming over for dinner and wanted something that I could do all the prep for earlier in the day and then just bung it in the oven and put on the table when it was done. The added beauty of this is that it can be adapted to be vegetarian so easily. If I am honest, I prefer it without meat!
Don't be alarmed at the amount of ingredients, it is so simple to make!
You will need:
2 tsp paprika, 1 tsp salt,
One quarter tsp each of ground tumeric, cayenne pepper, ground cloves
One Half tsp each of ground cumin, ground cinnamon, ground cardamom, ground ginger
Three quarters tsp of shredded garlic and ground coriander
One Pince of saffron strands, the zest of one lemon and one Tbsp of oil
One pound of lamb in bite sized pieces
One tbsp oil
1 chopped onion, 3 cloves of garlic, 1 Tbsp grated ginger,
2 tbst tomato paste, 2 carrots in bite sized pieces,
One half cup of dried apricots, dates and figs chopped,
1tbsp fresh coriander and parsley, chopped
1tbsp flaked almonds, toasted
Preheat your oven to 150 c.
Directions: Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander saffron, lemon zest and oil in a ziplock bag and mix well. Add the lamb and mix and squish well and marinate for a min f 4 hours. I usually leave the marinate over night.
The following day, heat the oil in a large pot. Add the lamba nd brown well & set aside. Add the onions and sauté until tender. Add teh garlic and ginger and saute for about a minute. Add the lamb and tomato paste and 1-2 tins of chopped tomatoes and a little stock to cover.Bring to the boil and at this point transfer to your tagine dish.
Place the dish in the middle of your oven and leave for about 2-3 hours until the meat starts to fall apart. Keep an eye on the food and if you feel it is still very wet, take the tagine lid off for a while.
Add your carrots, apricots, dates and figs and a little more stock about 20 mins before the end and cook untilthe carrots are tender.
When ready to serve, garnish with chopped coriander and parsley and some flaked almonds.
Serve with some couscous and naan bread. YUM!!!
To make vegetarian, substitute the lamb with aubergines, which I cube and marinate as the lamb, and plenty of mushrooms, which will also soak up all the flavours!
Enjoy!!!
This dish is perfect for a dinner party or even a cold sunday afternoon after a brisk walk. Enjoy again for lunch on Monday or Dinner on monday evening!!!!It is also very healthy and is pretty cheap per portion! Perfect for anyone watching their pennies!!!!
Orls xx
All of the papers are all about "then and now". Then being 2008 and now being 2009!!! Anyway, then we (the collective national we that is!) ate out three nights a week in a fabulous and often Michelin Starred restaurant, and now we cook at home on a Monday and live on reheats for the next four days.
Now I dont' know about anyone else but I certainly wasn't eating out three times a week, unless you can call eating in the kitchen at work as "out". Granted Mr.C and I would treat ourselves to dinner somewhere nice once a month, we would still baulk a little if the bill was more than 100euro for the two of us. We would go to somewhere cheap and cheerful like Wagamama about once a fortnight, and that was a real midweek treat.
However, in the last few months we have really come aware of the cost of eating out and we are trying to be good. Me because I am hoping that 2009 will be the year that I can buy a house and Him because he is recording some new tracks and putting all that together is costly!
So with that in mind, I am going to post a few recipes over the next few weeks that are recyclable and can be reheated. Usually, they are better on the 2nd day as all the flavours have a real chance to develop!
The first one is a fab tagine that I have made three times. The first time was when I had purchased a lovely tagine dish for all of 10euro, and I thought, well I better at least try to make something!!!! The second and third time were when I had friends coming over for dinner and wanted something that I could do all the prep for earlier in the day and then just bung it in the oven and put on the table when it was done. The added beauty of this is that it can be adapted to be vegetarian so easily. If I am honest, I prefer it without meat!
Don't be alarmed at the amount of ingredients, it is so simple to make!
You will need:
2 tsp paprika, 1 tsp salt,
One quarter tsp each of ground tumeric, cayenne pepper, ground cloves
One Half tsp each of ground cumin, ground cinnamon, ground cardamom, ground ginger
Three quarters tsp of shredded garlic and ground coriander
One Pince of saffron strands, the zest of one lemon and one Tbsp of oil
One pound of lamb in bite sized pieces
One tbsp oil
1 chopped onion, 3 cloves of garlic, 1 Tbsp grated ginger,
2 tbst tomato paste, 2 carrots in bite sized pieces,
One half cup of dried apricots, dates and figs chopped,
1tbsp fresh coriander and parsley, chopped
1tbsp flaked almonds, toasted
Preheat your oven to 150 c.
Directions: Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander saffron, lemon zest and oil in a ziplock bag and mix well. Add the lamb and mix and squish well and marinate for a min f 4 hours. I usually leave the marinate over night.
The following day, heat the oil in a large pot. Add the lamba nd brown well & set aside. Add the onions and sauté until tender. Add teh garlic and ginger and saute for about a minute. Add the lamb and tomato paste and 1-2 tins of chopped tomatoes and a little stock to cover.Bring to the boil and at this point transfer to your tagine dish.
Place the dish in the middle of your oven and leave for about 2-3 hours until the meat starts to fall apart. Keep an eye on the food and if you feel it is still very wet, take the tagine lid off for a while.
Add your carrots, apricots, dates and figs and a little more stock about 20 mins before the end and cook untilthe carrots are tender.
When ready to serve, garnish with chopped coriander and parsley and some flaked almonds.
Serve with some couscous and naan bread. YUM!!!
To make vegetarian, substitute the lamb with aubergines, which I cube and marinate as the lamb, and plenty of mushrooms, which will also soak up all the flavours!
Enjoy!!!
This dish is perfect for a dinner party or even a cold sunday afternoon after a brisk walk. Enjoy again for lunch on Monday or Dinner on monday evening!!!!It is also very healthy and is pretty cheap per portion! Perfect for anyone watching their pennies!!!!
Orls xx
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