This is another recipe that takes little preparation and cooks itself in the oven. I don’t buy lamb very often in Switzerland, as it costs an arm and a leg, but this modest piece was on special. And I can never stop myself from buying lamb at a reduced price!
The meat is first pierced a few times with a skewer, then rubbed with butter, rosemary, mint, parsley, thyme and garlic. Whilst it cooks in foil for an hour or so, all the flavoured butter runs into the lamb and it’s super tasty.
Delia recommends a redcurrant, orange and mint sauce to go with it, which sounds amazing, but I didn’t have any redcurrant jelly. Next time, Delia, I’ll make sure I do.
Anyway, here’s Delia Smith’s recipe for Leg of Lamb Baked with Butter and Herbs.
This recipe is from a book I bought about 3 years ago Cook Eat Smile by Bill Collison. Bill’s started as a small restaurant in Lewes, East Sussex, England and we were lucky enough to have one in Brighton, where we used to live.
I was trying to put in words just what this café is about, but this image on Bill’s website says it the best. The main thing that kept us going back to Bill’s were the brownies. Cut into thick, rectangular slabs, one slice was substantial enough for two people. They are the reason I bought Bill’s book!
And they are very, very good just like Bill says in his book “Very chocolately, very nutty, delicious and essential”.
And now I have a pair of little hands in the kitchen!
Maya (AKA Munchkin #1) has been inspired by watching Junior MasterChef and Junior Bake Off.
Here is her first recipe, Vanilla Cupcakes with Orange-Flavoured Buttercream, made entirely by herself, with me standing nearby and only stepping in to check measurements of ingredients or to show how to crack an egg.
She did a super job and piped the icing also, carefully copying what she had seen on Junior Bake Off. She is very enthusiastic and has lots of plans for future bakes, so watch this space!
These days, I’m always on the look-out for new recipes that need only a little preparation and then cook themselves, so I don’t need to stand over the stove. We are starting to eat our main meal at midday – European-style – and because I work every morning while the kids are at school, I need something I can put in the oven and forget about until they come home.
For this recipe, you can either use pork spare ribs or loin chops; I used chops. The chops are fried in a bit of butter first, till they’re nicely browned, then placed in a casserole. Next onions and garlic are softened in butter, then two apples, cut into rings are quickly fried. A sprinkling of sugar. Some cider. And everything in the casserole for 30-40 minutes.
To finish off, you can stir some cream into the juices. I can’t do cream, but I can tell you that the recipe works great without it.
I made ratatouille once and it was a soggy mess, probably caused by cooking all the vegetables at once. This time was different… I actually followed a recipe! Firstly, the aubergines and courgettes are salted and left to stand for an hour to draw out excess moisture. Then you fry onions and garlic, followed by peppers, then the aubergines and courgettes. After simmering for 30 minutes, add deseeded tomatoes. Finally, you have an amazingly colourful dish that’s so tasty and makes so much you have enough for 3 or 4 days (and the Munchkins won’t eat it, so there’s more for me).
In case you’re wondering exactly what to do with all that Ratatouille, this week I’ve managed to find a great blog The Bonne Femme Cookbook, with an interesting post: What do I serve with Ratatouille? Five amazing answers.
Here’s Delia Smith’s recipe for Ratatouille.
This tart is apparently the cousin of a Bakewell tart. It’s a basic shortcrust pastry, spread with homemade lemon curd and filled with a mixture of butter, sugar, egg, ground almonds, flour, lemon zest and juice.
Here’s Delia Smith’s recipe for Lancaster Lemon Tart.
Here’s a tasty salad consisting of haricot beans that are cooked with onion, cloves, a bay leaf and garlic, then tossed with chopped salami, onion, fresh parsley and a simple dressing.