TASTY LAMB ROAST

Easter traditions always stay the same and that's why I decided to have the traditional roasted leg of lamb for that occasion. And it was a very good choice as I love lamb...

The meat I bought was from Australia (fancy buying meat hailing from the other side of the planet!) and it was a very good quality-wise. The meat was buttery, silky, delicate tasting, quite lean and juicy; the ideal piece of lamb! Those qualities really made my day as my evening meal was as successful as I wished it to be!!!

I invented this recipe by taking ideas from various sources. For example, the vegetable mix came from a Jewish Pesach recipe and the cooking ways/times from a "Elle A Table" magazine...

I hope you'll enjoy this recipe...

Ingredients:
1,2 Kg Leg of lamb
6 Cloves garlic cut into 4 (lengthways)
Marinade:
1 Tsp Garlic powder
2 Tbs Light runny honey
4 Tbs Lemon juice
Pepper
Herb paste:
6-8 Sprigs fresh thyme (throw away the wooden parts)
4-6 Sprigs fresh rosemary (throw away the wooden parts)
1/3 Tsp Dried lavender
4 Tbs Olive oil
Vegetables:
1 Celeriac, finely chopped
1 Bunch celery, finely chopped
3 Medium carrots, finely chopped
10 Cloves garlic, finely chopped
6 Medium onions, sliced (half moons)
100ml White wine
1 Tsp Fennel seeds
A small bunch of herbs (6 sprigs thyme & 5 sprigs rosemary)
1 Stick cinnamon, broken into 2 pieces
Citrus peel (optional)
5 Tbs Olive oil
2 Tbs Light runny honey
Salt

Method:
1. Marinade the leg for about six hours.
2. Mix all vegetable ingredients together and set aside.
3. In a mixer, reduce the paste ingredients until smooth.
4. Remove the leg from the marinade and pour the marinade juice into the vegetables.
5. Insert the 6 cloves garlic (quartered) into the flesh of the meat.
6. Spread the herb paste all over the leg.
7. Preheat the oven to 180°C (350°F).
8. Spread the vegetables in a semi-deep tray and place the leg of lamb on top of them.
9. Cover the leg with aluminium foil.
10. Roast for about 50 minutes.
11. Uncover the lamb and continue roasting for 15 minutes.
12. Lower the heat to 100° C (200°F) and roast for about 30-35 more minutes.
13. Get the leg out of the oven and cover with aluminium foil. Let it rest for about 10 -15 minutes.
14. Slice and serve.

Remarks:
My leg of lamb was still quite pink inside and very juicy, so if you like it more cooked, roast it for 10 more minutes.
While the meat is baking, make sure to regularly stir the vegetables in order to evenly coat them with the juices at the bottom of the tray.

Serving suggestions:
Serve with tagliatelle.
Eat the leftover meat with olive oil mayonnaise and roasted potatoes.

(Lamb -Pic www.gotbears.com)
(Tulips -Pic by www.organicbouquet.com)

WEEKEND CAT BLOGGING #45

For Easter, WCB doesn't bring us cute little bunnies or bright yellow chicks, but another type of fluffy critter: kitty cats!!!

Those two pictures were taken on thursday afternoon. Fridolin was coiling like an embryo as he loves to do when he's feeling particularly relaxed and Maruschka didn't seem to care much about her brother (as you can see, she's far away from him and in a totally different state of mind)... In fact, he can't really lie on the back very well as this part of his anatomy is not flat therefore he always looks all twisted and messy when in this position. His sister Maruschka can do it a lot better... Anyway, he seems very content and his Buddha-like attitude is remarkable!

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

HAPPY EASTER

I wish you all a Happy Easter!Feast well, have a pleasant time and may the pretty bunny bring you lots of chocolate treats!!!(Chicks -Pic by www.e-motional.com)

(Rabbits -Pic by www.christmastraditions.com)

APRICOT MUFFINS by Pascale Weeks

A few weeks ago, after having read many positive feedbacks about Pascale Weeks' tiny cookbook "Cookies, muffins & Co", I ventured into buying this little jewel dedicated to English and American bakery...

Pascale Weeks is a popular food blogger from France who created the excellent "C'est Moi Qui L'ai Fait" blog. Being the wife of an English man, these recipes were directly passed on by her mother-in-law who revealed her baking secrets for our biggest pleasure!

Needless to say that I was very satisfied by this book containing no less than 100 recipes of muffins, cookies, crumbles, cakes, tarts, brownies, etc...! It is a real recipe goldmine in which you'll find many Anglo-Saxon classics to please your family, friends and as well as yourself.

Unfortunately, this cookbook was only released in French, but I decided to translate one of her muffin recipes especially for you...

Anyhow, I'm sure you'll enjoy those "Apricot Muffins" as they are very fine and easy to make!

Ingredients:
200g Plain white flour
3 Tsp Baking powder
50g Ground almonds
100g Powder sugar
A pinch salt
30g Almond flakes
150g Dried apricots, cut in six
125ml Milk
2 Eggs (~50g)
75g Unsalted butter, melted

Method:
1. Preheat the oven to 200°C (400°F).
2. In a big bowl, mix together the flour, baking powder, ground almonds, sugar, salt and cut apricots.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the milk mixture over the dry ingredients and mix just enough in order to incorporate the flour.
5. Fill up the cups of the prepared muffin tray.
6. Sprinkle the tops with the almond flakes.
7. Bake for about 25 minutes or until a skewer inserted in the center comes out clean.
8. Cool on a rack.

Remarks:
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!

Serving suggestions:
Eat those muffins at any time of the day or for breakfast with butter and jam, honey or peanut butter.
You can also eat them warm.

THAI MASSAMAN CURRY

Ahhh, who doesn't dream about white beaches, blue seas and wonderfully exotic foods?!!! Well, maybe you can't have a beach or the sea under reach, but you can travel thanks to your tastebuds...

I love Thai curries which I find addictive and I'm also a BIG peanut eater, so with this dish I'm the most happy woman around!!!

"Massaman Curry" or "Nam Phrik Kaeng Matsaman" is a dish originating from the very south of Thailand where the muslims represent 60% of the population. It is heavily influenced by muslim and Indian food, and it's flavours are reminiscent of Malaysian curries with their warm spices like cinnamon, cloves and cardamom.

This "Massaman Curry" is highly fragrant, spicy and ever so round tasting. The peanuts add a nutty flavour that is very pleasant and reminds us a little of Satay, the only difference lying within the components of the curry pastes which are disimilar...

So, If you like aromatic curries, then this one's definitely for you!

This recipe originates from the cookbook "Easy Thai Style Cookery" released by the Australian Women's Weekly, but this one here presents slight differences to the one in the book, as I have customized/personalized it for a better result!

Ingredients:
6 Baby white onions, peeled
400ml Coconut milk
150g (1 Cup) Peanuts, toasted and finely ground
2 Tsp Tamarind paste
Fish sauce to taste (instead of salt)
1/4 Tsp Ground cloves
1/4 Tsp Ground cardamom
1/4 Tsp Ground cinnamon
3 Tbs Lime juice
1 Tsp Palm sugar
Extra oil for frying
Marinade:
500g Beef tenderloin, cut into thin square slices of about 5cmx5cm
2 Tbs Peanut oil
4 Tbs Fish sauce
1 Tsp Massaman curry paste

Massaman curry paste:
2 Tsp Dried chilli flakes
170g Shallots, finely chopped
3 Cloves garlic, crushed
2 Tbs Fresh lemongrass, chopped
1 Tbs Fresh galangal, chopped
2 Tsp Fresh coriander root, chopped
1 Tsp Lime rind, grated
1/2 Tsp Shrimp paste
1 Fresh kaffir lime leaf, chopped
1 Tsp Paprika powder
1/2 Turmeric powder
1/2 Tsp Cumin seeds, toasted
2 Tsp Peanut oil

Method:
1. In a bowl, combine the beef slices, 2 tablespoons oil, fish sauce and 1 teaspoon of the Massaman curry paste. Let marinade for about 2 hours.
2. During the meantime, with a mortar and pestle (see method), grind all curry paste ingredients in order to get a smooth paste.
3. Heat a pan, add the onions and fry. Reserve.
4. In the same pan, stir-fry the beef in batches.
5. Combine the meat, onions, coconut milk and peanuts. Simmer, uncovered for 1 hour, stirring occasionally.
6. Stir in the curry paste, fish sauce, tamarind paste, spices (cloves, cardamom, cinnamon), lime juice and palm sugar.
7. Simmer, uncovered for about 10 minutes. Serve.

Remarks:
If you don't have shallots, you can also use red onions.
Instead of a mortar and pestle, you can use your blender or food processor, but the result will not be the same (quality and taste-wise) as when pound.
You can replace the palm sugar by brown sugar.
You can replace the beef by pork or chicken.
Don't boil the coconut milk, otherwise it will curdle.
Once ready, the curry sauce is very thick (paste consistency) and not runny at all, unlike with other Thai curries.

Serving suggestions:
Eat this dish with jasmine rice or glutinous rice and ajad (Thai cucumber salad/relish).

(Koh Lipe -Pic by Jan Wiren www.trekearth.com)

BRIFFAZ BAKERY

Nearly every Sunday morning, after our walk around Veyrier, we religiously pay a visit to our village bakery in order to buy confectioneries for our weekend cocooning!...

The "Boulangerie Briffaz", whose owner is a knight and member of a baker's fraternity/guild (Ordre Des Chevaliers Du Bon Pain), is the only bakery in the center of the village of Veyrier (Geneva) and it's very popular considering the fact that it's always chock-a-block full.

This family bakery (since 1962) is typically old fashioned looking with dark brown wooden shelves and a glass counter, but apart from the front shop, behind, there is also a small and cozy tearoom which is in a way reminiscent of England. And like the Anglo-Saxon coffee shops or tearooms, this bakery also offers the local newspapers as well as a vast choice of cute little objects such as teapots, mugs, tins, tiny artefacts or figurines, etc... The place just looks like Ali Baba's cavern; at least, if you forgot to buy a present or something else to offer, you'll surely find a last minute gift that will make the receiver happy!

There you can find artisanal breads of all kinds, diverse tasty confectioneries and homemade chocolates. Until now, I have not bought any bread since I usually make it myself, nor have I tested their chocolates, but I can say that their confectioneries (cream puffs, millefeuilles, black forest cakes, chestnut vermicelles slices, etc...) are light, not too sugary and overall delicious!

-Chestnut vermicelles mille-feuille & coffee éclair.--Cream puff & cornetti (custard-filled horn).-

-Black forest cake & rum baba.-

This bakery has a lot to offer and is unique in it's own way, so if you don't know what to do on a Sunday morning and you want to visit Veyrier or go up the Salève, then, a stop there will do you alot of good and satisfy your sweet tooth or the bakery addict that you are!!!...

Boulangerie Briffaz
10-12, rue des Boulangers
1255 Veyrier
Geneva
Switzerland
022/784 16 51

MY VILLAGE

The center of Veyrier and it's church...

On my way home...

WEEKEND CAT BLOGGING #44

Every weekend, I'm all fidgety, because I know that another WCB is on it's way and I'll get to see new pictures of all the beautiful cats who bring happiness and joy to all of the cat lovers around the planet!...

This time, Fridolin grants us with one of his legendary cute poses. Here, you can see that he's in cat bliss, brave and just happy... One could nearly think that he is a calm pussy, but mister hides his real intentions very well, seems "clean" and looks holier than thou, but it's just a parade! Anyway, we love him no matter what he does as he's our sweet little Fridi!!!

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

RHUBARB RHUBARB

Rhubarb is back and I'm going to use it as much as possible, because, unfortunately, the pleasure of eating it is limited in time!...

Here are a few links that will help you if you don't know much about rhubarb or if you want recipes using this unique vegetable (no, it's not a fruit!):

. The Rhubarb Compendium
. Lesley's Recipe Archive
. Home Cooking
. Recipezaar
. Cooks.com

Enjoy those recipes and eat lots of rhubarb, because it's good for the health and for the soul!!!

(Rhubarb -Pic by http://images.foodnetwork.com)

SPRING MORNING LIGHT

Early in the morning (7h45): typical spring clouds heavy with the threat of rain and ready to open for the sun to come out...A bit later (10h00): the sky still looks dramatically dark and thunder-like...Just before lunch (11h00): beautifully contrasting clouds form and the sun illuminates the spring greenery...