Apple Tarts & Baklawa Crumble

Apple Tarts & Baklawa Crumble

Saturday mornings during (what we call) our ‘pre-child’ era often meant long sleep-ins followed by a simple breakfast that was lazily mustered together with one eye closed; at a time that technically would be considered lunch. Fifteen plus years & 4 kids later, Saturday mornings are now quite different! They are much busier and of course long sleep ins are completely out of the question. In fact, it’s almost impossible when you have an ever growing ‘to-do’ list you’re trying to catch up on.Add that to the kids in your bed, ‘too loud for that time of day’, full of energy shenanigans, whining over trivial things & the many cries of hunger as though the kids haven’t been fed in weeks. And we can’t forget soccer, lost shin pads, shoes & jerseys! In light of all that, we really have grown to love Saturdays. Look, it certainly wasn’t one of those ‘love at first sight’ kinda things. We’ve just, somewhat, become increasingly acquainted through acceptance & a familiarity of sorts. Once we get over that initial morning bump, the weekend is the only oppurtunity we get to have some quality family time. And that’s special. From a big leisurely breakfast, outings, board games or movies or (what we’re really loving of late) cooking up a storm in the kitchen. My older three are not so little anymore (13, 11 & 9) so cooking together has become a lot more fun. They’re yet to master the ‘cleaning up’ stage but otherwise it’s great to see them come up with their own ideas (mostly sweet!) and enjoy going out and shopping for what’s...
A Lebanese Potato Salad

A Lebanese Potato Salad

  What you’ll need: 5 – 6 potatoes 3 spring onions finely chopped Handful of chopped parsley leaves Handful of chopped mint leaves Juice of 1/2 lemon 5tbsp olive oil 1tsp salt Pinch ground black pepper 1/2 tsp baharat (Lebanese allspice) 1/4 of a red onion, finely chopped 1/4 of a red capsicum, finely chopped. 1. Peel & cube potatoes. Place in a saucepan of cold water. Bring water to the boil then turn down to a simmer for 15 minutes. Once cooked, set aside to cool. 2. Chop up parsley, mint, onion & capsicum. Place in a salad bowl with lemon, oil & spices. Mix all ingredients , being careful not to smash potato. Enjoy as a side dish or as a light lunch on its...
Slow-Roasted Lamb

Slow-Roasted Lamb

Here is one of my family’s favourite meals…The Lamb Roast! It’s not often that I make this meal. Not because I like to wait for a special occasion, it’s just simply because of the time it takes to cook. But, I tell you, when I do a lamb roast, that day in itself becomes a special occasion! Although I prefer to slow roast it (at a lower temperature, for a longer time) it really is quite easy to prep. As for the sides, well that’s up to you. My girls love roasted carrots, steamed peas and corn, as well as our family specialty…Sweet Potato Mash! What’s even more awesome about this meal are the many options for turning it’s leftovers into a whole new meal. Shepard’s Pie, Ragu or meat pies just to list a few. Print Slow-Roasted Lamb Yield: 5 - 6 Ingredients Sweet Potato Mash 800g waxy potatoes 200g sweet potato 40g sour cream 1 chicken / vegetable stock cube 1/3 cup liquid stock (used to boil potatoes) 1tsp salt Roast Lamb 1.5 kg leg of lamb 1 large bunch fresh rosemary 2 tbsp olive oil 1 tbsp sumac salt & freshly ground black pepper 1 bulb garlic Instructions Sweet Potato Mash Wash, peel, cut potatoes into chunks that are all approximately the same size. Place in pot and add enough cold water to cover potatoes. Add stock cube and bring to boil. Reduce heat and simmer for 20 minutes (or until soft). Drain potatoes, retaining liquid stock. Using a potato masher or potato ricer mash into a bowl Add the 1/3 cup of retained liquid stock,...
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