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

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 Wash, peel, cut potatoes. Place in pot & cover with cold water. Add stock cube, bring to boil then reduce & simmer for 20 minutes (or until soft). Drain potatoes, retaining liquid stock. Mash potatoes; add liquid stock, sour cream, salt & combine.     Roasting the Lamb What you’ll need: 1.5 kg leg of lamb 1 large bunch fresh rosemary 2 tbspn olive oil 1 tbspn sumac salt & freshly ground black pepper 1 bulb garlic 1. Preheat oven to 250ºC (or highest temperature). 2. To season lamb, cut slits evenly all over & press a piece of garlic and rosemary in each. Brush all over with a mixture of 1 tablespoon sumac & 2 tablespoons olive oil & season with salt & pepper. 3. In roasting pan, sit leg of lamb on sliced onion, pieces of garlic, rosemary stalks. Cover with a sheet of baking paper & then tightly cover whole pan with aluminium foil. 4. Place in a preheated oven and turn down immediately to 170ºC for approx. 4 hours. When it’s done, meat should just fall off the bone! Leave to rest for approximately 15 minutes. 4. Serve with your favourite roasted vegetables & see above for my sweet potato & mash recipe. Recipe Serves: 5 – 6...
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