Lamb shanks in red wine dinner for two

Every now and again it is special to have a Romantic candlelit supper with your husband. Make it a memorable event. You can create your very own cozy Restaurant at home. Slow cooked Lamb shanks in red wine is one of my husband’s favourite meals. For the entire family it’s not the most economical dish but is ideal for a special date with your hubby. Set the table and create a lovely atmosphere with candles, serviettes, flowers and romantic background music. Plan your special evening. The children could also look forward to having a fun supper of pizza or macaroni cheese and watch their favourite movie. The older siblings could babysit and read their favorite book. Whatever suits your family situation. Plan all the detail necessary and enjoy time together.

Ingredients:

2 Lamb Shanks
1 Onion ( peeled & chopped)
2 clove Garlic ( crushed or finely grated)
2 Bay Leaves
1-2 tsp herbal salt
6 peppercorns
1/2 tsp Rosemary
1 tsp mustard
1 tsp tomato puree
250ml red wine
little cayenne pepper
2 carrots ( peeled and sliced)
Olive oil for frying

Heat the oil in a medium sized heavy based pot.
Brown the shanks on all sides. Set aside.
Put chopped onions into the pot, fry until golden.
Add garlic, tomato puree, mustard, rosemary,
salt, peppercorn, bay leaves, wine and stir.
Place Lamb shanks in red wine sauce in the pot.
Bring to the boil then turn down heat& simmer.
The red wine sauce should almost cover the meat.
Turn the meat every hour or to make sure the lamb
shanks do not stick to the bottom of the pot and that
each side of the meat gets a chance to sit in the gravy.
Add a little water if sauce reduces too much during cooking time.
Simmer on lowest heat for about 3 hours until soft & tender.

If gravy is too runny thicken by making a paste
with a little corn flour & mix with water.
Add to gravy and bring quickly to the boil.
The rich gravy will then have more substance.

Serve lamb shanks with mashed or roast potatoes, creamed parsnip and roasted vegetables. It is totally irresistible!


Millet with stewed Apples, Raisins, Cinnamon and Cream


Millet is the only grain that is alkaline. It is rich in iron and makes a healthy and delicious breakfast. Served with apples, cinnamon, raisins and cream it makes a wonderful start to the day. Millet seeds are a source of fibre which can help maintain a healthy digestive system.
My family love this breakfast as it reminds them of apple pie. So its both tasty and healthy.

Continue reading “Millet with stewed Apples, Raisins, Cinnamon and Cream”

Coq au vin


Coq au Vin “Rooster in wine” is a well know French chicken dish. Chicken pieces are usually used for this dish but I opted to cut skinless chicken breasts instead as they are low in fat for those who are watching their waist line.

Ingredients:

5 Chicken breasts chopped into pieces
8 Rashers lean bacon chopped
10 shallot peeled
2 potatoes peeled & chopped
4 clove garlic finely chopped
340g button mushrooms
2 celery sticks sliced
2 carrots sliced
1 Tbs Balsamic Vinegar
1 bay leaf
fresh thyme ( Optional)
200ml red wine
500ml- 750ml chicken stock

Salt and black pepper

In a large pot use a little oil and fry chopped bacon ( the easiest way to cut bacon is with a pair of scissors.) Add shallots and brown. Then add chicken pieces fry until golden brown. Add garlic, carrots, mushrooms, celery, bay leaf, potatoes, 1Tbs vinegar. Add red wine, and enough chicken stock to cover the chicken and vegetables.
Bring to the boil then reduce heat and simmer for 25min.

If too runny thicken the gravy by making a paste with 1 tsp cornstarch or flour with 50ml water. Add to the chicken bring quickly to the boil until it thickens. Remove from heat.
Dish up on a bed of rice.



Homemade Mayonnaise thick and creamy

When I was growing up we never bought mayonnaise from the shops, my mom always made her own. It was creamy, oh so French and so delicious. My mom used sunflower oil and French mustard, but you could use olive oil or any preferred oil and any mild mustard. Everything tastes better with homemade mayonnaise, whether you are making rice salad, potato salad or coleslaw.
It truly is worth the 15 min spent whisking.

Ingredients:

1 egg yolk ( room temperature)
1 heaped tsp mustard
( Dijon or French)
1 tsp salt
500ml Oil
( sunflower or olive oil)
1-2 tsp lemon juice or vinegar
Continue reading “Homemade Mayonnaise thick and creamy”

Homemade Chicken & Mushroom Pie

This chicken pie is really easy to make and it tastes so deliciously home made. I guess buying ready made pies would be easier, but I personally never buy pies. Somehow I never feel good after eating one, and that makes me wonder why. Making this chicken pie for your family will take you 35 min to prepare and 45 min to bake, but it will be well worth it and you know exactly what went into it.

Continue reading “Homemade Chicken & Mushroom Pie”

Spinach so nutritious!

,

Spinach is such a brilliant vegetable. High in Calcium, Magnesium, Potassium, Folic acid and super charged with Vitamin A.

500g Baby Spinach leaves washed
a little butter or oil
1 large or 2 small onions chopped
1-2 clove garlic grated or crushed
1 Tbsp tomato puree ( or 1 chopped tomato)
1 flat tsp Herbamare
or Salt & Pepper

Melt butter and cook onion till golden then add garlic. Add wet Spinach leaves, Herbamare or salt and tomato puree. If the Spinach is wet enough you should not need to add water. Cook quickly for 5 min. The Spinach will have reduced in size and will be limp. Using a hand blender blend quickly here and there. The Spinach should still be chunky not runny.

If you like things extra tasty and slightly richer add a little cream about 50ml-100ml and stir.
Serve as a side or as a filling for baked potatoes and top with feta or grated cheese.

Baked Potatoes with crunchy salted jackets

This is a nice change to the ordinary jacket potato, coated with a crunchy salted crust

Preheat oven to 180C
Wash potato and scrub if necessary
while still wet sprinkle salt over potato
allow the salt to stick to wet potato

Place potato into the oven
Cook for about 1 hour or until soft

Make a cross on the top of baked potato
press down with 4 finger for potato to split
and pile your favorite topping

Sprinkle with grated cheese,
feta cubes or Mozzarella circles
Place under grill for 5min for cheese to melt