The week that was

1. Carrot and lentil dhal with pita bread and garden salad.
2. Salad sandwich with cottage cheese.
3. Weet-bix with sultanas and skim milk.
4. Lamb pita pizza with mint yoghurt.

It has been super hot here this week. Yesterday it got to 44C (111F)! So we have been having lots of salads and icy-cold milk on cereal in the mornings. Thank goodness the cool change has finally arrived.

What has been the highlight in your week of food?

ETA

Carrot and Red Lentil Dhal ( from Healthy Food Guide - October 2009)
Serves 4

500g carrot, grated
500ml vegetable stock
500ml water
1/2 cup red lentils, washed
2 tbsp crunchy peanut butter
2 tsp curry powder
low-fat natural yoghurt, to serve
pita bread, to serve
green salad, to serve

1. Spray a saucepan with oil. Over medium heat cook carrot for 10 minutes.
2. Add stock, water and lentils and simmer for 30 minutes.
3. Stir in peanut butter and curry powder. Season. Simmer until thickened. Serve with yoghurt and pita bread, with salad or stir fry vegies.

Lamb Korma Curry

Lamb Korma Curry

Serves 4

2 tbs vegetable oil

1kg lamb leg roast, cut into 3cm cubes

1 large onion, finely chopped

420g jar tikka masala simmer sauce

120g natural yoghurt

80g baby spinach

Heat 2 tsp of oil in a large saucepan over high heat, add a third of the lmab and cook until browned. Transfer to a plate and then repeat in 2 batches.

Reduce the heat to medium add remaining oil and onion to the saucepan and cook until the onion is soft. Return the lamb and juices to the pan, stir in the simmer sauce and yoghurt and bring to the boil. Simmer the curry, uncovered for 45 minutes.

Stir through the baby spinach leaves and cook until wilted. Serve with rice and pappadums.

Slack!!!

I have been incredibly slack for a month now - no posts at all!!! The tiredness and exhaustion is really settling in from the pregnancy, and each night when I used to post I am just too tired to even turn on my laptop. I will be 37 weeks tomorrow, so it isn't long now until I get to meet my little baby girl. I think it is safe to say that I am incredibly excited and getting ever so slightly impatient. Everything is ready - now we just need the baby, the countdown is on.

And with that been said I think it is time to post up some more recipes...

Lamb Chops with Tomato Sauce Served on Polenta

Serves 4

1 tbs olive oil

4 lamb forequarter chops

1 brown onion, finely chopped

400g tin diced tomatoes

1/2 tsp caster sugar

2 cups chicken stock

1 1/2 cups water

1 cup instant polenta

60g butter

Heat oil in a saucepan over medium heat. Add the onion and cook, stirring until soft. Add the tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season to taste. Meanwhile heat a frying pan over medium-high heat add the lamb and cook for 3-5 minutes each side. Transfer to a plate and cover to keep warm.

Bring the stock and water to the boil in a saucepan. Reduce heat to medium, add the polenta and stir until combined. Cook, stirring for 4 minutes. Stir in the butter and season to taste.

Finally divide the polenta among the serving plates, top with the lamb chops and the tomato sauce.

Moroccan Lamb

Moroccan Lamb on Rice

Serves 4

2 tsp olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

2 tsp fresh ginger, finely chopped

1 tbspn moroccan spice mix

1 cup basmati rice

1 1/2 cups chicken stock

1/2 cup water

4 large lamb chops

2 tbspns fresh coriander, chopped

200ml natural yoghurt

Heat half the olive oil in a saucepan over medium-low heat. Add the onion, garlic and ginger and cook until the onion softens. Stir in the moroccan spice mix.

Add the rice, stock and water - and bring to the boil. Reduce heat to medium and simmer covered for 20 minutes.

Meanwhile heat the remaining olive oil in a frying pan and cook the lamb until tender. Combine the fresh coriander and yoghurt in a bowl.

To serve divide the rice among 4 plates, top with a lamb chop and put a little yoghurt dressing on the side.