Lamb shoulder in red wine and thyme like in Mallorca

A dish for spring:

Falling apart in the pot...

Falling apart in the pot…

A Mallorcan recipe of melting lamb in a reduction of wine, thyme and rosemary.

This is the perfect hot-pot to serve guests at a dinner party because you will have left it to cook in the oven all night and therefore only need to reheat and serve – leaving you lots of time to : A/lay a really lovely table, B/concentrate on pudding or C/ do your nails and get yourself pretty!

Spring is the new lamb season so this dish really comes into his own now but do check with your butcher that he is giving you a spring lamb and not anything he’s had in the freezer for a while. Though you can also try this with a tougher goat or kid joint and it would be just as delicious and tender.

Ingredients list:

  • A shoulder of lamb (with bone in)
  • A bottle of spanish Rioja or Mallorcan red (some body and flavour!)
  • A mix of diced carrots, onion and celery (or other root veg) to flavour the juices
  • A bundle of thyme and rosemary, tied in a string, with bay leaf optional
  • Salt and pepper to season (always towards the end)
  • OPTIONAL: Add 6 to 8 dry or fresh figs towards the end – you will love this!!!

Rinse and pat dry your joint.

Make a pretty bundle with the herbs, tie in string.

Brush and chop the vegetables. I do not tend to peel them. It is easier and healthier with skin on so why bother…

Put the ingredients in a large pot with a lid and pour the wine over. The liquid should be at two third of the meat. Add some water if needed.

Leave to cook, covered, in the oven for at least 8 hours at 160°. I put it around 11pm when I go to bed and stop it when I get up at 7:30.

Season with sea salt and black pepper. Leave it to cool, then remove the fatty blob bits that solidify at the surface – it is worth doing this if you have the time, to get a leaner dish.Taste then reheat just before serving, leaving the dish uncovered.

I promise you the house will smell like the farmhouse restaurant, lost in the hills of Mallorca, where I first tasted that dish. It was generously soaked in the rich wine juice and tasted as if the meat had been infused in thyme and grape juice for a long long time – which it had!

Spring lambs

Spring lambs

Valentine chocolates – gifts of love and health!

Winter bloom and chocolate

Winter bloom and chocolate

Valentine day approaching and the shops are tempting us with a cornucopia of very sweet and colourful confectionary – but if you are still sticking to your healthy New Year resolutions, the choice can be quite daunting… So here I give you a more virtuous but deliciously indulgent version.

These delicate chocolate flowers are made with raw chocolate, non dairy ingredients and they are still big in flavour and satisfaction…

Ingredients list:

  • Dates, 250g
  • 100g of 100% cocoa chocolate (Check out Chocolat Rabot in Borough Market)
  • Raisins, 150g
  • Vanilla bean, 1
  • Crystalised ginger, a few pieces, but only optional!

Cut the chocolate in squares, cut up the dates.

Than put all in your best chopper (I use my Thermomix for the smoothest result) and mix at high speed for a few minutes until you get a glossy paste. DO NOT overwork it or the chocolate will melt !

Put in silicone moulds for individual chocolates (as above) or just roll bite size chunks in your palms and present them in a nice box or sachet to your Valentine with his Valentine day coffee. Garantie to score brownie points with any health-conscious foodie!

No need to be vegan either to appreciate the soft and creamy result – But take the best chocolate for the best taste, as always… My writing buddies loved them so much that I dedicate this recipe to our blue-stocking group – and their Valentines!

HAPPY VALENTINE DAY EVERYONE! This year it falls on a sunday so plan to take him to a spa, an art gallery or just a favourite place / corner of the world- like Venice?!!!

Promise Venice and chocolate this year!

One of my handprinted Valentine cards/original print.

 

Butternut squash and ginger soup – make it fiery!

Ginger is still a running theme or obsession of mine currently, so there you go: another ginger recipe but fiery this time and velvety, and so perfectly suited to the cold spell we are having in London at the moment… Will it snow? Will it not?!

IMG_9600Ingredients list

  • Butternut squash
  • Ginger and lemongrass stock by Maggi
  • 200 ml of hot water
  • 100ml of coconut milk
  • 5og of coconut cream
  • 50g of soya cream
  • Fresh red chilli ( to taste)
  • Coriander to sprinkle

Slice the squash in large chunks and take all seeds out but do not peel it- This last step is much easier to take after roasting! No sweat! Take the easy route for once… You can also roast it whole in the oven and chop later, as in my picture!

Roast the sliced squash with a bit of olive oil- I use Olivio at the moment.In a hot oven under grill for 20 min should do. Take the opportunity to roast other roots vegetables or pepper and aubergines at the same time – you can always use those in salads or couscous later!

Peel the butternut slices when ready and soft.

Mix them in the food processor with the stock, boiling water and all the other ingredients – but do be careful with the chilli: you want a gentle kick, not a huge explosion!

If using a Thermomix, get it to heat at the same time as you chop (100°C/speed max/5 min).

Dilute with the cream and coconut milk especially if you find it too strong or too thick: it should be served creamy though, not watery.

Serve hot with a sprinkle of coriander.

IMG_2550While you sip, feeling virtuous and engaged, there is still time to write your New Year resolutions : Why not change the world this year?! One step at a time. Be bold!!! There is much that needs doing… Ok, more soup and wholesome food might be a good start; some exercise will not kill you; but do not stop at that, go further: the future is ours! Lets be ambitious. Lets save the world this year. I mean it. Find a platform, a charity, a movement and go with it. And above all: choose your motto!

No wars, no drugs, no hunger.

It feels good already just saying it.

 

 

Brioche bread and butter pudding with orange blossom water

Bread and Butter pudding to use up Christmas left-over brioche!

Ingredients list:

  • Panetone or pandoro, sliced horizontally
  • Liquid cream, 500ml
  • Butter, 50g
  • Brown sugar, 50g
  • Eggs, 2
  • Dark rum, 3 tbsp
  • Orange blossom flower water, 3 Tbsp
  • Vanilla essence
  • Some icing sugar to sprinkle
Hope you all had a lovely Christmas!

Hope you all had a lovely Christmas!

IMG_2168Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish. By slicing the pandoro horizontally, I produced large star shapes which were a great look for our festive table.

Mix the sugar, cream, milk and flavourings into a jug and pour on top of the bread to cover generously.

Let it steep for a few minutes, then put in the oven for 30min at 170°making sure it does not dry out – add milk if necessary.

Serve warm with a sprinkle of orange blossom water and icing sugar on top.

This is a great way of using up the left over bits of brioche or panetone, post Christmas. The flavours of rum and orange flower blosson hit a winning note and make this dish a very posh version of the humble bread and butter pudding.

Pumpkin, ginger and cinnamon bread

Here I indulge my love of all things ginger! Don’t you love this warm colour and spice?! And it goes so well with pumpkin it would be a sin not to pair them… Here is your week-end recipe, just in time!

Libby’s pumpkin purée is a very ubiquitous ingredient in the UK and it is a great product to use when winter makes fresh fruit a bit more scarce… So this is a cupboard or pantry recipe, unashamedly quick and practical.IMG_2049

Ingredients list:

  • Eggs, 3
  • Libby’s pumpkin purée, 3/4 of a jar
  • Brown sugar, 150g
  • Rapeseed oil, 100ml
  • Self-Raising Gluten free flour mix, 150g
  • Bicarbonate of soda, 1 tsp
  • Ground ginger, 1 generous Tbsp
  • Cinnamon, 1 Tbsp
  • Vanilla extract

Blend the eggs with sugar and pumpkin purée.

Add the oil, then the flour mixed with the bicarbonate.

Blend in the spices. I use a robot for that but you can make do with a hand whisk because all the ingredients are very easily blendable.

Pour the mix into a rectangular pan and bake for 30 minutes at 180°.

This is a lovely and light cake with lots of seasonal spices, perfectly suited to the winter and delicious with a cup of chai latte or coffee latte.

Because it is rather low in sugar and has no dairy in it, I will still call it a bread but it is as indulgent as it gets! The pumpkin purée makes it very moist and similar to a gingerbread. Just a nice, healthy twist on it…

NO butter, no dairy, no gluten! No fun?! Actually plenty of taste – As I said I DO love all things ginger…IMG_2007