Stuffed Lamb Loin with Lemon Potatoes and Tzatziki
I’m not sure if it’s the pleasing filling of currants, feta, spinach and pinenuts that does it or if it’s the intense garlic and lemon flavours of the tzatziki and potatoes. The lemon potato recipe is so mouthwatering and you could enjoy them as an accompaniment to a variety of dishes. The lamb of course goes wonderfully well with these flavours and the dish in its entirety delivers a different flavour punch with each and every bite.
Read MoreMiss Foodie’s Trip to Persia
Saraban, a Persia n cuisine cookbook created by an ex-husband & wife pair who travelled to Iran. The recipes from the book are some of the best I have..
Read MoreWednesday Girls Dinner – Karolina’s Week
Swedish Mum Karolina is one of our newer members of Wednesday Girls Dinners. I remember her first nights of cooking, as much as we told her not to stress about the food, she still worried. But now look at her go…. Great job tonight Karolina, I thoroughly enjoyed tonight’s menu.
Read MoreWednesday Girls Dinner – Sarah
It was the lovely Sarah’s turn for Wednesday Girls Dinners this week and what a great night it was! As busy as we all get and as tired as we can sometimes be, we all manage to get together for a catch up. Food really does bring friends together.
Read MoreWednesday Girls Dinner – Karolina’s Week – eggplant
We visited Karolina at her new house in Manly. She has recently purchased the new Bill Granger’s Holiday cookbook and so her yummy dinner was inspired by Bills tasty recipes. Eggplant Salad w/ Chilli & Mint Ingredients Serves 4 3 large eggplants 2 tbls extra virgin olive oil 2 tbls red wine vinegar 1 long red chilli, seeded, finely chopped 3 tbls shredded fresh mint leaves 3 tbls shredded fresh flat leaf parsley Sea salt and black pepper Method Cut each eggplant into thinck slices. Preheat a bbq or chargrill pan to high and cook the eggplant for -3 minutes on each side or until lightly...
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