Thursday, September 9, 2010

get your salsa on and grab a lamb lollipop

Salsa for French-trimmed Lamb Chops
1 1/2 tbsp good quality olive oil
1 onion, sliced
1 clove garlic, chopped
2 punnets cherry tomatoes (400g total) chopped in half
2 tbsp chopped olives - use really nice kalamata olives
2 tbsp basil, sliced
160g feta cheese, crumbled

Fry the onion gently in the olive oil with salt and pepper until soft but not golden. Add the garlic and cook for a minute longer before tumbling in the cherry tomatoes. Add a dash of water to wet the mix, put a lid on top and simmer for 10-15 minutes or until all soft and mushy and super sweet.

Stir in the olives and basil just before serving. Sprinkle with feta cheese and drizzle with more olive oil.

Dip your beautiful lamb chops into the salsa and enjoy.

Wednesday, September 8, 2010

BBBB: beautiful blueberry boy bait

this is yummy!
i imagine it would be as equally delicious if you substituted the blueberries with raspberries, peaches, pears, apples... etc etc
Lemon zest is imperative
Once again I must credit Smitten Kitchen for this recipe. My change was the addition of the lemon zest.

This makes an absolutely huge amount of slice. And it is very rich.
230g butter, softened
3/4 cup brown sugar
1/2 cup sugar
Grated zest of one large lemon
3 eggs
2 cups plain flour
1 tbsp baking powder
1 tsp salt
1/2 cup milk
1/2 cup yoghurt
3/4 cup blueberries

1/2 cup blueberries
1/4 cup sugar
1 tsp ground cinnamon

Preheat the oven to 170C. Grease and line a 35x20cm pan.

Cream the butter, sugars and lemon zest until fluffy. Add eggs one at a time. Fold in the flour, baking powder and salt, alternating with the milk and yoghurt. Stir gently until just combined.

Gently fold in the blueberries. Spread into prepared pan and flatten.

Scatter the top with topping blueberries. Sprinkle with sugar and cinnamon.

Bake for 40-45mins or until a toothpick in the centre of the cake comes out clean. Cool in pan 20 minutes then turn out and place on a serving platter (topping side up).

Serve warm or at room temperature dusted generously with icing sugar. I think this would be amazing with vanilla ice cream.