Hi. I’ve been toying for a while with the idea of doing a food blog. It seems a bit self-indulgent – why should anyone be interested in me wittering on about cooking and food? Well, hopefully it’ll be interesting, or at least mildly amusing. And if it ends up being boring you can always stop reading. 🙂
Anyway, I like cooking, for myself and for friends. My flatmate gets fed a fair bit – whether he wants to be or not! (Often I want to cook a particular dish and it would be impractical to make it just for one so I tell him I’m cooking him dinner!) I like having friends over for dinner but I’m never quite pretentious enough to call it a dinner party! I also like baking and cooking for fun.
Anyway, this evening I decided to cook a recipe I’ve done a couple of times before from a great cookbook my friend Vanessa got me, called ‘Just One Pot’ by Lindsey Bareham. It’s a nice, easy to follow cookbook with some tasty recipes in. It does lie though – it says ‘just one pot’ but often asks you to boil something in one pot whilst frying something else in another! That’s two pots right there!
The recipe I went for is called ‘Greek Lemon Lamb with new potatoes’. (The recipes are good but the recipe titles are often quite functional!) I’m in a bit of a lamb mood at the moment, now that Spring seems to have finally arrived. This is a lovely recipe with lots of distinct flavours in. It blends lamb mince with spring onions, garlic, grated courgette, lemon juice and zest, fresh mint, spinach and creme fraiche. It’s a light, tasty recipe and the flavours of lemon and mint combine really well with the lamb. The lemon juice becomes thick and syrupy during cooking which, combined with the creme fraiche (and a little bit of butter which the onions and garlic are fried in) gives the dish a rich, but light, creamy texture. Served over boiled new potatoes it’s a tasty meal full of Spring freshness.
I’m not sure that this photo really does it justice though! Still, it was tasty!