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.


5 Chicken breasts chopped into pieces

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Roast Leg of Lamb with Haricot Beans

Have you ever had a Roast Leg of Lamb and the beans stole the limelight?
This is the way my mom made her Leg of Lamb for our Sunday Roast and
we absolutely loved it. She called it ” Un Jigot avec des haricot” which is a
French way of cooking lamb. The beans go very well with the lamb and
they absorb all the delicious pan juices and become totally delicious.

Continue reading “Roast Leg of Lamb with Haricot Beans”

Brown Baskets

Making Brown Baskets is a creative way of serving baked potatoes.
Beware, make more than you expect to eat! They are easy to make, fun to eat and very tasty! They end up looking like little hedgehogs and my son loves pulling each individual piece of potato out and eating it like a potato chip.

Brown Baskets

red potatoes (any amount)
brown potatoes can be used
olive oil
Herbal salt ( optional)
kosher salt

Cut each potato in a straight line like this:
llll, all the way down leaving just a little potato
and the skin at the bottom to hold it together.
Then turn it to the side and repeat
so the end result is a grid.

Place in a glass pan and put about
a spoonful of olive oil on each potato.
then sprinkle salt, thyme and oregano on them.

Bake in a preheated oven at 425 degrees F (200 C)
for 1 hour or until crispy.

When I saw this photo of Sarah on facebook with the heading
“Preparing our famous ‘Brown Baskets’ “,
I was most fascinated and asked Sarah how she makes them.
She kindly gave me the recipe.
Thank you Sarah 🙂
Visit their beautiful new website, Rose Campbell’s Cottageworks

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.


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!