Food glorious food

Tonight we are having marinated lamb cutlets on cannellini bean puree , with a small side of zucchini crisps.


I'll make it then put the recipe up later, I don't have time to put it up now, but it's really yummy.


...cheers, have a good evening.

Forget glorious food. I think you should consider signing up with Jenny Craig.

You must have an enormous, fat ass. Just like Mary.

That's what happens when you sit in front of your computer all day, every day.

I can eat what I like and never get fat.




Melli doesn't get fat, I have one of those inherited metabolisms which allow for me to eat what the hell I like, Jealous much beanbag?


hahahha


Now cheers, thats 4 seconds of my life I will never get back!


I could have swatted a fly in the time it took to respond to your post, you do realise this don't you?

So consider yourself lucky.

Rosemary and garlic Lamb cutlets with Cannellini bean puree.

Ingredients

- 12 lamb cutlets (flatten them out a bit with a mallet)
- 6 cloves of garlic (4 cut into thin rounded slithers 2 finely chopped)
- good large tablespoon of finely chopped rosemary
- two lemons
-5 X 400g tins of cannellini beans (rinsed and strained)
- 1 teaspoon of ground cumin
-Olive oil (1/4 cup)

extras optional

*sprinkle of sugar
*pepper
*salt
*Extra olive oil
*2 tablespoons of balsamic vinegar... (not compulsory)



(simple, basic ingredients , humble rustic home cooked meal kids absolutely love)

It's one of my children's favourite dishes.



Method


In a small saucer, add 1/4 cup of olive oil, the rosemary, 4 cloves of finely sliced garlic, bit of salt, black pepper, pinch of sugar and cook until it becomes fragrant, so the aromatics diffuse through the oil. cook only for a minute, you don't want the garlic to burn, this or even caramelise...just when it's starting to change colour or else oil will go bitter.

Next, let it stand in a cool place off the heat while you attend to the beans....so it intensifies in flavour.

For the mash


Place strained beans into a food processor, or if like me you like the puree to have a little more texture, use a blender, I don't like mine too finely pureed.
So in the blender goes the following..
-beans
-drizzle of olive oil
-1 teaspoon ground cumin
-juice of 1 lemon
- seasoning...(salt pepper, pinch of sugar)
-2 finely chopped cloves of garlic

then blend until desired consistency is achieved...if like me you use a blender for this , just use a spoon to push the sides down and move the mixture around at your discretion, 2 make sure it all blends to what ever consistency you prefer. ...set aside in pot, ready to be heated up when it's time to do so.

Now for the meat

Tip the now relatively cooled rosemary and garlic mixture over the meat, (add balsamic vinegar now if desired) retaining a little for drizzling over the dish when finished.

Set aside in the fridge covered for about half to 1 hour, (not compulsory) then cook ..make sure you work the marinade into the lamb with your fingers properly.

Now to cook the meat

On medium high, grill the lamb cutlets turning a few times until golden, but not too over done, you want them to be succulent, with a flush of pink through the centre if possible.

While this is happening heat the bean mash in the pot up on the stove top, this should not take long at all, as the beans are already pre- cooked when they come out of the tin...all you need to do is heat them up to get the flavours and spices intensifying.

Then serve the cutlets arranged nicely on the bean mash, present them nicely in a white bowl, (not a plate) and then drizzle over the extra il you set aside for drizzling, (you may like to add a little extra seasoning to this just on serving)... and serve with a wedge of lemon, hence the extra lemon.

... I served ours tonight with oven roasted zucchini slices, which I had sprinkled with (blue tin) vegata seasoning sprinkle, my zucchini didn't crisp however, though to be honest, I'm glad it didn't because it added a third dimension to the dish...and made it look more elegant... I layered the dish like this... first the bean mash, then the scalloped roasted zucchini slices, then the cutlets on top , then drizzle with the extra oil (reserved) with a wedge of lemon.

If you were a large eater, I guess you could serve this with bruchetta, or some other rustic Italian bread, but 2 cutlets and a bit of mash was enough for me....the kids had 3 cutlets though, lol

For desert we just had vanilla ice cream with apple sauce (bought) drizzled over it with a sprinkle of powdered cinnamon... very basic...simple, but nice after this dish.

Also, when serving, ,make sure you sort of butterfly them out a bit, pressing them in at the centre of the mash just slightly, but rustic, .....never mind, serve them how you guys like.


:)OK

Also, make a note of the fact that I intentionally wrote this out for those who aren't accustomed to following recipes, or who don't do much cooking.


...It's a simple recipe...takes about 30 mins to prepare. (marinading time extra)

Garnish with a sprig of rosemary, it looks pretty.

I promised my daughter we would make something fun, not too healthy and kid friendly tonight for dinner....so here it is.


Served with more veges of course.




Heres the source...


http://www.recipesfor2.com.au/recipes/134/homemade-sausage-rolls

Heres another simpler recipe for those who aren't too keen of veges.....I have some chilly jam, so will make the above recipe this time, though serve them with both tomato sauce and chilly jam.

http://blogs.abc.net.au/nt/2009/07/homemade-sausage-rolls.html

My princess, Emy, the master chef.

With a little help from her assistant (me) she made a yummy dinner tonight.

If you guys are wondering what that red stuff is, it's chilly jam, and the sausage rolls are sprinkled with both poppy seeds, and sesame seeds.


The salad is a roasted walnut, pomegranate, baby salad greens & cherry tomato, (tomatoes are ours, are home grown cherry toms) ,salad with a simple honey and Dijon mustard dressing.

And the sausage rolls have carrot and zucchini in them...refer to the first recipe I put up.

Also, my daughter was a tad impatient, so the second batch were more golden brown...lol


She just couldn't wait to get them out of the oven.


....and yes, that's her little chefs apron she's wearing there....she insists on wearing it (and her chef hat) for these occasions.

Wont cook without them in fact.

And just a hint....we made double quantities of these sausage rolls tonight (hence we took a little longer than usual) , as they freeze well , and can be cooked from frozen straight from the freezer.... handy when kids feel like junk food ..(with some sneaky healthy ingredients tucked in too.


Just make sure after you grate the carrot and zucchini you squeeze all the juice out of it before adding it to the sausage mince etc... or else they wont turn out crispy.


( Read the recipe properly before you start cooking these simple little gems)


YUMMO!! Ours turned out perfect.

Char-grilled turkey with cranberry slaw


Serves 4 ready in under 15 mins

-olive oil spray
-500 to 700g turkey tenderloins
-225g Woolworths 4 seasons coleslaw
-1/2 cup dried cranberries roughly chopped
-125g 1/2 bought ranch dressing
-2 tablespoons of water

1)Preheat a char-grill on medium hight, spray with oil , then season the turkey with salt and pepper cook for 5 mins each side, until golden and cooked right through. transfer to a plate and cover with foil, leave to rest.
2)Combine the coleslaw and cranberries in a bowl.

3) Whist together the ranch dressing and water.

4) Divide coleslaw between 4 plates, Thickly slice the turkey on the diagonal then pile on top then drizzle with the dressing.

Note: swap turkey with pork loin steaks if you like) As cranberry works just as well with pork.


This recipe came out of a a Woolworths good taste magazine, sometimes they have some great easy meal ideas when you are in a hurry, but want to eat healthy.

Lately I have been on the look out for easy meals , my daughter has acquired a special interest in cooking as of late, so we are starting with the basics.


:)Things she can master herself with minimal supervision.

Note: Kids are more inclined to eat healthy foods if they are both colourful and have prepared them themselves.

Cheers, dinner time.

up.... I will come back in the morning, have to go make a chocolate mudcake for my daughter to take to school for one of her friends birthday tomorrow.


cheers.


See you guys around 9am.


....


Poor Bwocky, wont be getting a piece of my mudcake.