Sweet Weekend

I am finally sitting down with my feet up after what has been a full-on weekend in the kitchen.

Saturday morning, my husband and I ventured out South to the Otara Markets as I have been told they have a great selection of fresh produce at very affordable prices. We had great fun traveling into what seemed like a completely different country and into a world that seemed so far away, yet only a half hour drive away!

I came home with a back seat full of fresh ingredients and no idea or plan of what to do with it. So I then started getting creative and worked with what I had in front of me.

First on the menu was a Fejioa and Berry Crumble... Then an Oat and Black Current Slice (to take to work for morning tea or to family dinner for dessert)... And as it's ANZAC day I of course had to make Anzac Biscuits, which I took with me to an Afternoon Tea Party I had with friends this afternoon.

To balance out the intense sugar overload I also cooked up in bulk Minestrone Soup for our work lunches. This is a delicious soup which is packed full with fresh veges and pasta to give you lots of energy during the week. This should go down a treat for my husband at his new job...

Oh yes, and let's not forget the fun cooking tutorial I gave my sister on Friday night! Together we made a Thai Chicken Green Curry. My sister made it an entertaining night when she deeply cut her fingers with a sharp knife whilst slicing carrots. I think it might be time we go back to Cooking Lesson 101? How to hold a knife!

It is now finally time for me to actually have something to eat myself and then make my way into bed. I look forward to heading into this working week, knowing I have some delicious treats to keep me going!

Good night.

A Baby is Brewing

Last weekend I had the fun task of organising for a very close friend of mine a Baby Shower.

The baby 'brewing' is a little girl so had lots of fun decorating the place with little feminine details and sweet pink treats!

We sipped Rose wine and Pink Champagne. We ate pink cupcakes, coconut ice and scones with cream and jam. We came up with name ideas, tried to remember nursery rhymes and made a little Children's picture book. And we of course showered the baby with plenty of gifts. It wasn't just the baby who was showered with gifts but each guest received a little goodie bag with small treats, a nail polish or lipstick. Winners of each game received a larger goodie bag with Rose Wine and a Foodtown magazine.

Now, I am not one who is planning on starting a little family of my own at the moment, however, seeing all of the cute little outfits and throwing this party has made me just a little clucky. Oh dear, watch this space???

Lamb Shanks

There are two very exciting things about Winter. One, I get to layer on more clothes, and two, I get to revisit my most favourite Winter recipes. After 6 months of salads and bbq's, I'm now ready to wear the extra layers... both in clothes and in body size.

The winning Winter dish in 2009, for me, would have to have been Lamb Shanks.

Lamb Shanks Baked in Parchment with 'Champ' (mashed potatos with a twist), green beans and a mint sauce on the side. Accompanied with a red wine in hand and good friends or family... this equals complete happiness.

Here's how it goes...

Lamb Shanks

4 lamb shanks, French trimmed

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons soy sauce

1 teaspoon finely chopped rosemary

1 tablepoon olive oil

1 red onion, sliced

sprigs of thyme

12 whole cloves garlic, crushed

Preheat oven to 150°C Combine the mustard, honey, soy sauce and the rosemary, season and spread each shank with the paste. Cut large enough squares of baking paper to wrap around each shank. (I cut 2 for each lamb shank) Toss the onions with olive oil, thyme and the garlic and season. Divide between the four parcels placing it in the centre of the paper. Top the onions with a shank and pull the sides of the paper up to enclose the meat but leaving the top of the bone exposed. Tie each parcel securely with a bow using kitchen string. Place in a baking dish and cook in the oven for 3 hours until meltingly tender.

Champ

500 grams floury potatos, peeled

500 grams parsnips, peeled

100ml cream

1 clove garlic, crushed

50 grams butter

4 spring onions, finely sliced

2 tablespoons finely chopped chives

Cook the potatos and parsnips in boiling, salted water until tender. Drain then place back over the heat to dry off any excess moisture. Put through a potato ricer or mash well until smooth. Heat the cream with the garlic and beat into the potatos and parsnips along with the butter. Season with salt and freshly ground pepper then fold in the spring onions and chives.

To serve: Place the parcel on each serving plate and allow diners to untie their own string. Serve with the side of champ and green beans. Serves 4.

Annabel Langbein

My most recommended cookbook would have to be without a doubt The Best of Annabel Langbein, Great food for busy people. Whenever I need an impressive meal to prepare in a hurry for guests I will always turn first to Mrs Langbein.

Pictured above is a dish I have cooked for friends a couple of times. It's elegant, it's quick and it's easy. Flash-roasted Salmon (you can use any fish), with a roasted red pepper sauce and steamed green beans and courgettes. Accompany fish with mashed potato, rice or noodles.

I went with my husband to our friends gorgeous little place for dinner last week. My friend, the hostess, cooked up an amazing classic French dish 'Coq au Vin'. It turns out this dish is also featured in Langbein's Best of cookbook. Absolutely divine!

For those of you who own this fantastic cookbook, the Fish recipe is featured on page 106 and the French dish is featured on page 214. And for those of you who don't have a copy, I highly recommend you buy it!

Julie&Julia

After watching the film Julie&Julia I was inspired. I was inspired to move to Paris, to wear dresses and high heels. I was inspired to cook, to eat, to entertain. And I was inspired to blog. Obviously there is only so much of this I can do, as I'm not really one to be seen in heels, however, the rest I think I can possibly manage. Which leads me here; blogging.

Now, I will not be taking you through every recipe featured in Julia Child's Mastering the Art of French Cooking book as Julie Powell did, but as a food lover and as someone who enjoys hosting dinner parties I hope to journal on this blog my cooking success stories and my dinner disasters!

So to you all - please be my guest!