Wednesday, 10 October 2012

Rioja-braised lamb shanks with chorizo & garlic

Lamb shanks are not something we have very often and every time we do cook them we always wonder why we don't have them more often. They are completely delicious, and adding chorizo and garlic just makes them all the more scrumptious. There are a lot of ingredients in this recipe which can be a downside to many of the recipes in the book. But despite all those ingredients it is a case of getting everything in the pot and cooking. We had it with mashed potato, in fact I think we'll be making this again soon, especially as it's getting so cold!

Saturday, 6 October 2012

Big Tipsy Trifle.

When a dish is the one you find on the front cover, then I think you automatically have great expectations of it, this is the one to make. This is the showstopper, as Paul and Mary would say. Well this is a massive trifle. I didn't have a bowl big enough, or the stomach to make the entire thing. I reduced the ingredients by half and made it in one of my mixing bowls (note to self, ask for some nice presentation things for christmas!) But even in a simple Pyrex bowl I was really pleased with the way this turned out. It is mainly mixing ingredients and then just placing them in the correct order, very simple.

But when you taste it, you do end up wishing you'd made the bigger one because the leftovers would have been fantastic. I great dessert, very simple, very tasty.