And let me tell you thesecurriedlambshanks are just what the doctor ordered. Slow cooked lambin a spicy tomato based sauce untilthe meat is so tender it falls off the bone
Take your flat bread and load withthecrisp salad, fresh salsa, drizzle over some of theharissa mayo, thenslicethe rested lamb on thediagonal and load onto your flat bread, Ilike to add another layer of harissa mayo and salsa, then roll over your wrap and thisisbest eaten inprivate, where you can just stuff itin your face and love every mouthful
You can of course use other sweetener if you want, and you don’t have to use a mix of thewhite and brown, I personally find that it adds something completely new to therecipe, and givesthem a much more caramel taste
Madewithsimpleingredients that you probably have at home already, there’s really no reason not to make your own sauce, and likeIsaidbefore…it really does give you the warm glow of satisfaction
Then you’ll also need fresh onions, garlic, ginger (can be replaced with lazy gingerin a jar) and a red chilli (can also be replaced with lazy red chilliin a jar), which are staples I usually have on hand
Ihave adapted thisrecipe a few times and now I am satisfied. When Imadethis carrot cake last I cut itin to huge sliceswhichI halved for me and my family
Slowly add themilk and mix as you go, until you have a batter theconsistency of single cream. Put flour & salt in a large bowl, create a well in centre and drop inthe eggs one at a time
I do love a good curry goat, and always have to sample some when we go to theCaribbeancarnivals. If you've nevertriedcurry goat, and you love curry, then you really, really should - it'sdelicious
12 tsp of baking powder. 11 tsp of cinnamon. 1¼ cup of sukrin. 1 (or other sweetener of choice) - 2 syns. 11 small carrot, grated and squeeze of excess moisture. 12 tbs of lemon juice. 1¼ cup of fat free vanilla yoghurt. 13 tbs of fat free vanilla yoghurt. 1optional. 2 tbs of SukrinMelis (Icing) - 1 synPreheat oven to 180c/350f (gas mark 4). 1Place the oats in a blender and pulse tillfine. 1Add thebaking powder, cinnamon, sultanas and mix to combine. 1Add inthe grated carrot. 1In a separate bowl, whiskthe eggs and sukrin (or sweetener). 1Add the lemon juice and yoghurt and whisktillcombined. 1Add thisintothe oat mixture and stirtill all combine. 1Pour into a greased 8inchspringform pan. 1Bake inthe oven for approx 1 hour (a skewer entered intothe centre should come out clean). 1Allow to cool and then cut into 8 equal sizedslices. 1Add the yoghurt, sukrinmelis and cream cheese to a bowl and mix to combine. 1Spread half of themixture of top of four slices and then top withtheother four slices. 1Spread theother half of themixture of top
The ones pictured here are Welsh Lamb, to my mindthe very bestlamb from anywhere inthe world. Then add the Passata and stock cubes that have been dissolvedinthe hot water,
If you follow me on Instagram (@tamingtwins) you might’ve seen my post, where I asked three questions that have been perplexing me duringthefirst three days of this school malarky
120g/3oz of Porridge Oats - (3 x HEb's). 5 tsp of baking powder. 1120g of Fat-Free Plain Greek Yoghurt. 1Spray oil. 160g of strong white cheddar, grated - (2XHEa's). 12-3 cloves of garlic, crushed. 1fresh finely chopped parsleyPreheat oven to 180c/350f (gas mark 4). 1Blend the oats in a blender or food processor until a fine powder. 1Add to a bowl withthebaking powder, a pinch of salt, Greek yoghurt and eggs. 1Linebakingdishwith parchment paper. 1Pour inthemixture and place inthe oven, bake for 40 mins, skewer entered intothe centre should come out clean. 1Increase oven temp to 200c/400f (gas mark 6). 1Add the cheddar, mozzarella, garlic cloves, fresh parsley to a bowl, and crumble all togetherwith clean hands. 1Once bread is cool, using a sharp knife, cut slitsdiagonally (making sure not to go all the way through the bread), carefully pull slits open, season with a little salt and spray with a little spray oil. 1Stuff withthe cheese garlicmixture. 1Place back inthedish and bake for approx 10-12 minutes, cheese should be melted and lightly golden. 1Serve warm, digin, pull-apart and enjoy
WoW, what a winnerwinnerdinner for the whole family, thissimple gorgeous layered rich gooey cheese and onionpiewith a hiddenhint of buttery mashed potatoes encased inlightcrispy flaky old fashioned pastry was outstandingly good Iwillhave to limit how often I make this as my family woofed this down and wanted more, more
2 whitefishfillets (approx 175g/6oz per fillet). 12 tablespoons of cornstarch (or arrowroot, tapioca flour) - 3 syns. 12 tablespoons of plain flour - 3 syns. 11 tablespoon of sparkling water. 11 large egg white. 11 tsp of oil - 2 syns. 1Spray oil. 1500g of yukon gold potatoes (or similar waxy Yellow/Gold potatoes), slicedintochips. 1Vinegar. 13 tablespoons of fat free plain yoghurt. 11 tablespoon of light mayo - 2 syns. 11 pickle (gerkin), chopped. 1littlebit of lemon zest. 1pinch of dill. 11 tin of mushy peasIn a bowl add the cornstarch, flour, egg white, sparkling water and season well with salt and black pepper, whisktill a smooth batter consistency. 1Set the batter aside for 30 mins, Ifindit makes the batter much better. 1Whilethe batter is set aside. 1Spread the cut potatoes out on a tray linedwith parchment, spray over the top with spray oil. 1and place inthe oven to bake for 40 minstill golden, turning over half way through cookingtime (if you have an actifry, feel free too cook those in that instead). 1Add the batter to a shallow dish. 1Pat thefishfillets dry withkitchen paper. 1Add to the batter and coat thoroughly inthe batter mix. 1Heat a good quality non stickfrying pan over a mediumhigh heat. 1Add theoil and once itis hot, add the battered fillets and fry till golden on both sides. 1Transfer to a baking tray linedwith parchment paper. 1Spray over the top with spray oil and season with salt. 1Place inthe oven for about 10 mins, till lovely and golden all over. 1Mixthe yoghurt, low fat mayo, pickle, shallot, lemon zest and dilltogetherin a bowl. 1Serve thefishwiththechips, mushy peas and tartare sauce. 1Don't forget to add plenty of salt and vinegar to those chips
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