“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.”  Andy Rooney

Hi everyone!

This quote appealed to me because as you know, I struggle at times with artistic presentation.  (I need some training). I just want to get the food out there while it is still hot.

Anyway, this week I went back to a book that was put together many years ago, as a fund raiser, by the Northern Beaches Christian School.  The Northern Beaches Cooks comes with recipes from real families so generally they are easy to prepare and delicious to eat.  I doubled the amount of lamb for this recipe because there is no way that 500g would feed my lot.  It was also an opportunity to pack in a lot of veg.  It’s always a bit tricky when doubling spices but I did and it wasn’t overkill at all.  I like to rub the lamb in the turmeric and cumin before browning even though it doesn’t say to, so just bare that in mind.  I also cooked it a little longer because of the quantity – 2hrs, in fact.  When I did a taste test, it just seemed to need something extra so I stirred a tablespoon of tomato paste into the meat and that did the trick.  Served on couscous with crusty bread on the side, it really made for a hearty soul warming meal. Very appealing to the eye also with the beautiful colours.  Can colour be edible?  Because that’s what it felt like.   (Note to self:  MAV hates couscous and chick peas) 8/10 and there was not a drop left over.

Until next week.

From my table to yours with love. x

Moroccan-style Lamb with Chickpeas

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Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 500 g lamb diced
• 2 cloves garlic
• 400 g can diced tomatoes
• 2 c chopped veg eg: zucchini, carrot, mushrooms
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 1 1/2 c chicken stock
• 430 g chickpeas drained and rinsed
• 1/4 c chopped fresh coriander
• 1 tbsp lemon juice
• 1 small red chilli chopped (optional)
• 1 1/2 c couscous

Method

 

1. Heat oil in a non stick frying pan, cook lamb and garlic for 3 minutes or until lamb has browned, stirring occasionally.
2. Add tomatoes, vegetables, cumin, turmeric, stock and chickpeas. Bring to boil, reduce heat to low, cook, covered, for 1 hour or until lamb is tender. Stir in coriander, juice and chilli, if using.
3. Meanwhile, combine couscous in a bowl with 400ml boiling water. Cover and stand 3 minutes, fluffing couscous occasionally with a fork. Serve lamb with couscous.

Notes

Source: Northern Beaches Cooks

Apple Cheesecake Strudel Slice

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Ingredients Method Notes

Ingredients

  

• 250 g cream cheese at room temperature
• 2 tbsp golden syrup
• 1/4 tsp ground cardamon
• 3 eggs
• 395 g can sweetened condensed milk
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 2 granny smith apples cored, peeled, sliced
• 2 royal gala apples cored, peeled, sliced
• icing sugar to serve
• 3/4 c plain flour
• 1/3 c brown sugar
• 90 g butter melted
• 2 tsp vanilla extract
• 250 g butter chopped, at room temperature
• 1/2 c brown sugar
• 2 c plain flour sifted

Method

 

1. Preheat oven to moderate, 180°c (160°c fan-forced). Grease a 20x30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above edges.
2. Cream butter and sugar until pale. Fold in flour. Press into base of pan. Bake 15-20 minutes until golden.
3. Combine flour and sugar. Stir in butter and vanilla to form a dough. Roll into a log shape. Wrap in plastic and freeze until firm.
4. Beat cream cheese, syrup and cardamon until smooth. Add eggs one at a time, beating well after each addition. Stir in condensed milk, juice and zest. Pour over base. Top with apples.
5. Grate topping over apple. Bake 35-40 minutes until golden and filling is just set. Cool in turned off oven, with door ajar. Cover, chill 2 hours.
6. Bring to room temperature. Dust with icing sugar. Serve with thick cream.

Notes

Source: An unmemorable magazine in a doctor's surgery