Thursday, 17 August 2017

Out and About - Clovelly Village

There's nothing like spending the summer
going on a road trip around Devon's beautiful countryside.

 One of our holiday destinations was this beautiful village of Clovelly
We've been wanting to visit this village ever since it was featured 
on TV a couple of years ago.
And we finally had our chance!

Clovelly is set on a steep hillside on the coast of North Devon.
Cars are not permitted into the village.
To get to the village, you will have to park your car at the top of the hill
 and make your way down the steep, cobbled path by foot.

We had the weather on our side; everything seemed to sparkle in the sun
It was glorious!

Rows of traditional whitewashed cottages lined the street all the way down to the harbour

A word of advice - proper footwear is important - 
those cobblestones are not to easy to walk on...
I should know; I'm speaking from experience!

View of the sea, Clovelly's habour and its shingle beach 

Thursday, 10 August 2017

Middle-Eastern Style Braised Minced Lamb with Duck Eggs

Middle-Eastern Style Braised Minced Lamb with Duck Eggs
Ottolenghi inspired recipe
1 tbsp olive oil
1 large onion, finely chopped 
 4 cloves garlic, minced
300 g ground lamb
2 teaspoons sumac, plus extra to garnish
  2 tsp ground cumin
50 g toasted pine nuts
3 tsp harissa paste 
2 tsp sugar
 1 tbsp preserved lemon peel, chopped
 1 cup stewed tomatoes
1/2 cup chicken stock
4 large duck eggs
a small handful coriander leaves, chopped
 Salt and freshly ground black pepper

Yogurt Sauce:
  1/3 cup Greek yogurt
  2 tsp tahini paste
  2 tsp lemon juice

Prepare the yogurt sauce by whisking together 
all the ingredients with a pinch of salt.

Heat the oil in a heavy-bottomed frying pan. 
Add the onion and garlic and sauté for 6 minutes to soften and color a bit. 
Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. 
Season with the sumac, cumin, sugar, salt, and some black pepper 
and cook for another minute. 
Add harissa, stewed tomatoes and preserved lemon chicken stock, 
and simmer over low heat for about 30 minutes. 
Make 4 small wells in the mix and break an egg into each well. 
Cover the pan and cook the eggs over low heat for 3 minutes, 
until the egg whites are cooked but the yolks are still runny.
Remove from the heat and dot with dollops of the yogurt sauce, 
sprinkle with pine nuts, sumac, and finish with the coriander leaves.

Monday, 7 August 2017

My Day!

For the first time, I relinquished control over the kitchen 
to my daughter and husband

I thought it would be hard, but it turned out not to be the case....
I should do this more often!

Elsa decided to bake me a cake from scratch
It was her first time, and I was keen to keep a watchful eye over her.
It went very well - except for a little confusion over the amount baking soda required in the recipe.
Small disaster averted, the cake came out perfect.
It was finished with chocolate custard cream
and sprinklings of cake crumbs

My husband took the helm as chief cook for the day
As he has never cooked before, I could expect just about anything
Rumour has it, he had been preparing for this for the last couple of weeks -
there were lots of whispers behind my back, come to think of it!
He decided on an elegant meal of Sirloin Steak with Mushroom Sauce
I was seriously impressed!

Thanks, you guys for such a wonderful
one that I won't forget
in the near future!