Sunday, January 17, 2016

7 days, 7 dinners - Winter Warmers

Monday: Spicy Sausage and Bean Casserole - see the recipe HERE

Tuesday: Shepherd's pie and seasonal vegetables - I like to see what veg are on offer at the last minute so I don't plan this exactly, I often buy them on the day at a marked down price.

Wednesday: Sweet and spicy Lamb Stew - see the recipe HERE

Thursday: Lamb steaks braised with rosemary and garlic and seasonal vegetables. - I know lamb is more of a spring dish but I love it and served braised it is very comforting.

Friday: Meatballs and spaghetti

Saturday: Cajun chicken with roast vegetables. (I simply buy cajun seasoning)

Sunday: Mushroom and cashew roast, roast potatoes, veg and gravy. MUSHROOM AND CASHEW ROAST
       

Sunday, January 10, 2016

Sweet and spicy lamb stew

Ingredients

1 red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
500g diced lamb
120g sultanas
2 tsp ground cinammon
2 tsp ground coriander
1 tsp mild chilli powder
1 tsp ground ginger
2 tbsp lemon juice
5oo ml lamb stock (or use chicken stock if you don't have lamb stock)

Method

Fry the onion, garlic and lamb until the meat is browned and the onion soft.
Add the remaining ingredients and stir well.
Simmer for 3 hours, stirring occasionally and adding a little water if the sauce is getting too 'dry'.
Serve with rice or pitta breads.

Serves 4.






Friday, January 1, 2016

Masterclass Icing and biscuit set review and gluten/dairy free biscuit recipe

My daughter very kindly bought me a new kitchen gizmo for my birthday. A 'Masterclass icing and biscuit set'.


It comes in a smart plastic box and looks jolly professional. I decided to try out making biscuits first. There's a good selection of piping nozzles and lots of biscuit discs.  It took me a couple of attempts to get a gluten and dairy free recipe that was the right consistency to pipe. If the mixture is too runny it doesn't hold the shape and if it is too dry it just falls apart. 

After making the dough (recipe at the end of this article) you need to fill up the tube by pressing it in with your fingers.


Then screw on the end piece with your choice of biscuit disc.


After this it's simply a matter of squeezing the trigger until it clicks, and out pops a biscuit. I find they form best if applied to a sheet of baking paper that has not been greased.



And here is my recipe:

1/2 cup dairy-free margarine (I use Vitalite)
1/4 cup coconut oil
1/2 cup raw cane sugar
1 tbsp coconut milk
1/2 tsp almond essence
1/4 tsp vanilla essence
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup corn flour
1/2 tsp baking powder

Cream sugar with fats. Stir in the rest and form together with your hands. Spoon into the tube. Pipe. Bake in a preheated oven at 180 degrees for 12 - 15 minutes.

I need to go off and practice icing next. :)

Tip - for cleaning the tube I suggest one of these: