Leftover Lamb Ragu

After a satisfying Sunday Roast Lamb, I found that I had quite a lot of meat leftover.  I had a little nose online for some inspiration, but couldn't find a ragu for Lamb, so had to wing it a bit.  And so from the far reaches of my foodie mind and the contents of my cupboards, Leftover Lamb Ragu was born.  I cooked this in my trusted and much loved Slow Cooker, this should still work just as well simmering gently in a covered pot on the hob, or covered in a med-low oven. Couldn't have been too bad, as there were clean plates all round.  And with another joint of lamb waiting in the wings of the freezer for a Sunday soon, I'm pretty sure I know how to take care of the leftovers the following day.  I hope you enjoy this easy and very tasty recipe. x

• Olive Oil


• 1 Onion, Chopped


• 2 Cloves of Garlic, Chopped


• Leftover Lamb


• 1 Tin of Tomatoes


• 200ml Stock, whatever is available, I used Chicken


• 5-6 Sun-dried Tomatoes, Sliced


• 2 tbsp Red Wine Vinegar


• 1 tbsp Tomato Puree


• 1 tsp (each) Dried Oregano & Basil


• Salt & Pepper

In a pan sweat down the Onion and Garlic, before added in your chopped Leftover Lamb and gently warm through.  Then place all the ingredients into your Slow Cooker or add the remaining ingredients into the pan.  Pop on the lid and allow to slowly simmer away until all the lamb breaks down.  I had my Slow Cooker on low for around 5-6 hours, but adjust your times to your method.  Serve with a pasta of your choice, would also be great with Gnocchi.

Macaroon Bars

For quite some time my Hubby and his family have been banging on about these Scottish Sweeties from their childhood and with anything sweet I'm willing to give it a try.  However, the only place that you can get them is Scotland, and I really couldn't be much further away in the UK.  Fortunately though, my mum told me that she would be travelling to Edinburgh for work, so I was straight in with my request for the Macaroon Bars.  And as baffled as me to what these sweets were, she asked about and found the treasure to return home with.  Well wasn't I impressed, and disappointed that I hadn't got my hands on Macaroon Bars sooner.  Not of the patient type, I didn't really want to wait for my Mum to return to Scotland before I could have them again.  So I set about looking up recipes on the internet, and appeared easy and cheap to make.  The biggest surprise of course was that it is made with Potato!  Well at least I could get one of my five a day in, of sorts.  Please give these wee sweeties a try, they will not disappoint. x

• 1 Small Potato


• Icing Sugar


• Chocolate, Plain, Milk or White


• Desiccated Coconut

Firstly peel, chop, and boil the Potato until cooked through. Whilst that's on, put the Coconut into a frying pan and lightly toast.  Place to one side.  Mash the cooked Potato and pop into the fridge for a little while just to cool through.  In a bowl add the Potato and enough Icing Sugar to form a firm dough.  To start with the Potato will go like liquid.  Don't Panic! Just keep adding the Icing Sugar.  The amount you will need will depend on the Potato, so have a big box to hand.  Dust a piece of baking paper with Icing Sugar and place the mix on top, roll out about 6"x6", again this will depend on the Potato, but aim for around 1/4" thickness.  Pop back into the fridge to firm up little more, or a flat surface in the freezer is ideal and quicker.  While you wait gently melt the Chocolate in a bowl sat over lightly simmering water.  Take a large clean plate and sprinkle the Coconut over.  Remove to the fondant from the Fridge/Freezer and cut into your prefered shape or bar size.  Now the production line begins.  Take a piece of fondant and add to the Chocolate, make sure it's covered.  You can use forks or spoons, but i found it easier to just get my hands in.  And anyway it's melted chocolate, so any excuse works for me.  Then just place on top of the Coconut.  Repeat until all the fondant has been covered in chocolate and is on the coconut plate.  Then simply sprinkle the remaining Coconut over the top.  Now put the bars back onto the baking paper and return to the fridge.  Allow to set, then eat.

Wild Garlic & Parsley Butter

Today I decided to make use of the vast supply of Wild Garlic that lives not to far from me.  So I collected a small bunch after the morning's school run, and set to work making Wild Garlic and Parsley Butter.  I simply softened a block of Butter (room temp) in a bowl, and added a good handful (or two) of washed and finely chopped Wild Garlic and Parsley and combined well.  Placed the mixture on some kitchen foil and rolled into a sausage, approx 1 inch thick.  Twisted up the ends like a cracker and the placed in the freezer.  When needed all you have to do is use a hot knife and slice the amount you want and store the rest.  I used some of mine for Garlic Bread to accompany our Spag Bol Dinner... I've tasted it, and it's the future. x

Easter Treats in a Cone

I recently made these handheld treats for Amber's Primary School's Bake Sale during a very sunny Easter Egg Hunt.  And I was surprised to be told that these flew off the table quicker than the children running around the field with the scent of chocolate in their nostrils.  Needless to say they want more for the next Bake Sale,  and as you can change the theme to suit the occasion, the sky's the limit.  So I wanted to share these with you of course and to also put them forward for the Easter Cake Bake which is run by A Slice of Cherry Pie.  So if you have any Easter delights to share, just click on the link for more info.



Easter Nest Ice-Cream Cone Cakes

Cupcake Mix

• 90g Butter, Softened


• 1/2 tsp Vanilla Extract


• 110g (1/2 cup) Caster Sugar


• 2 Eggs


• 150g (1 cup) Self-Raising Flour


• 2 tbsp Milk

Start by Preheating your oven to 180 c and line a muffin pan with 12 paper cases.  Beat the Butter and Vanilla Extract with the Caster Sugar in a mixer or with an electric hand mixer until combined.  Then add the eggs one at a time, mixing after you add each egg.  Then add in the Milk followed by the Flour and mix until the ingredients are just combined and then turn up the speed on the mixer and continue to beat until the batter has changed to a paler colour.  Divide the mixture between the cases and bake for about 20 minutes.  Once their ready turn the cakes out onto a wire rack to cool.

Butter Cream Frosting

• 125g Butter, Softened


• 240g Icing Sugar


• 2 tbsp Milk


• 2 tbsp Cocoa Powder

Add together all the ingredients and blend together until throughly combined.

The Extras

• Ice-Cream Cones


• Mini Eggs


• A decorated old shoe box with holes in the top for your Cones to sit in

Once the cakes are cool.  Trim to fit into your Cones.  Don't throw the trimmings away, as they will fit down inside the cone. Place a few small blobs of Icing on top of your cake stuffing and place the cupcake on top.  Then pipe the Frosting all over the Cupcake.  Place into the hole in the box and add your Mini Eggs. Repeat and Eat xx

Homemade Ice Cream Without the Machine

I tried out a recipe for an Ice Cream without a mixer and it is truly delicious and most importantly of all, has satisfied a most picky critic... My daughter Paige. Check it out and have a go, you won't be disappointed. View at Brie en Croute

Banana and Choc Chip Cake/Muffins

A firm Favourite in our house.   A fantastic way of using up Bananas that have gone a little too ripe and as a result get over looked in the fruit bowl for something a little less brown!  The mix can be used to make 12 Muffins or a cake, the choice is yours.  This lovely moist cake/muffins keeps for a good few days in an air tight container without drying out.

• 175g/6oz  Butter


• 225g/8oz  Soft Brown Sugar


• 275g/10oz  Ripe Bananas (before peeling)


• 1tsp  Vanilla Extract


• 275g/10oz  Self-Raising Flour


• 1tsp  Bicarbonate of Soda


• 3 eggs, beaten


• 100g/4oz  Milk Chocolate Chips


• Porridge Oats( optional )

First pre-heat your oven to 180 c/ 350 f/ Gas 4 and grease and line a cake tin or place cases in your muffin tray.  Gently heat the butter and sugar in a pan until all the sugar is dissolved.  Remove from the heat and set aside for 5 minutes.  Whilst the butter/sugar mix is cooling, mash the bananas together with the Vanilla.  In a large bowl or mixer sift the flour and Bicarb, then add in the bananas, eggs and butter/ sugar mix and stir until well combined.  Fold in the Chocolate chips and spoon the mix into your cake tin or muffin cases.  At this point you can sprinkle some porridge oats over the top or you cake/ muffins.  If your making the cake, bake for 40-50 minutes or until a skewer comes out clean when inserted into the centre of the cake.  If muffins were the order of the day, bake for around 20-25 minutes.

Marshmallow Makin'

This afternoon, inspired by the front cover of April's Delicious Magazine, I made some Marshmallows with my two lovely assistants.  The sticky results were a joy to the girls, who have never had so much fun cleaning out the bowl.  A bit different to the usually cake batter treat.  And as always with sweets, the end product doesn't hang round for long.  After all they made it, so why not enjoy it?  For some ideas and recipes for fluffy marshmallow head over to Delicious Magazine.