Rosemary Lamb Cutlets

Marinades are a great way to create flavour and are very simple to create.

You need a pestle and mortar and a bit of elbow grease, which is the trickiest bit!

You can use ANY herbs to flavour your lamb, rosemary is a classic, but thyme, lemon thyme, parsley or mint work just as well!

Ingredients for marinade:

Lemon

Olive oil

Salt

Pepper

Garlic (1-2 cloves)

Rosemary

I have not put measures next to the ingredients as it is to taste, the more you like a flavour the more you should add to your marinade.

Mix all ingredients together in the pestle and mortar, it will take a good dose of elbow grease to mince it all down, but it is worth it.

Rub dressing into lamb cutlets about an hour or two before cooking and leave in the fridge to soak up the flavour. The meat will turn slightly white from the lemon, but this is completely fine.

When you are ready to eat, grill for about 5-6 minutes on a med heat on each side.

Mmmm

Updated Brownies

I think I have found the perfect compliment to the chocolate brownies and that was avoiding the fruit altogether.

When I made the brownies last week, I substituted the fruit for an extra large portion of chopped walnuts. I used the original recipe from my blog borrowed from The Pink Whisk, but instead of covering with fruit I mixed in chopped walnuts and sprinkled some on top just before baking.

You can really add anything you like, fruit, nuts, dried fruits, it really is to taste, but there is something about chocolates and nuts that can't be beat! I suppose you could even add raisins and marshmallows and turn the brownies into rocky roads!

Whatever takes your fancy, eat and enjoy :)

Baked Rice

When I was a little girl my mum used to make a baked rice that was sooooo delicious and every time I think about it, it brings a smile to my face. I can still remember the excitement and the feelings of happiness it used to bring me when she used would cook it for Friday night dinner.

My mum can't remember her recipe, which included peas and corn, but here is my recipe for a really delicious dish.

This is best made after you have made some chicken soup, but any stock would work.

Ingredients:

Chicken soup (if using a Riceboy you will need about 4 1/2 cups of liquid)

Soup Veg, carrots, parsnip, swede and baby corn

Chicken from soup

3 cups of uncooked rice (Riceboy is an American product and works in American units, but you can use as much rice as required)

Salt/Pepper to taste

Spray oil

The recipe is to taste, so you can add as much or little as you like.

To make:

I use a Riceboy to make my rice, it goes in the microwave and comes out perfect every time.

Cook 3 portions of rice using chicken soup instead of water.

Cut up one or two portions of chicken and the veg

Mix the cooked rice with the chicken and veg and add salt and pepper if required.

Place in an oven proof dish (if possible grease the dish before adding the rice as it is less likely to stick and bake on.)

Spray the top with spray oil as this will help make the top go brown and crispy

Bake in oven until golden brown. I covered mine with foil and left it in the oven for the same amount of time as the roast veg. Just make sure there is enough liquid so it does not dry out.