Menu Monday: Baked Apples

Wow, what a busy weekend I’ve had!!  2 days at The Mummy Tree Markets at Sanctuary Cove.  Now it’s time to get myself all organized.  Less than 7 weeks until our baby arrives and still have much to organize here!

Which got me thinking…. How do you organize your favourite recipes?  I have a little A5 folder for all my well loved recipes.  I have made up some “stationery” on my computer. When I find a recipe that like to use over and over again, rather than trying to remember which book or magazine it came from, I type it up on my stationery, print it out and put it in my folder.  I would love to hear how your sort through your fav’s at home!

Todays recipe comes from Jane at Lil Pip.  Following last weeks winter warmer, we have another – but this time a scrumptious dessert.

Baked Apples

Core apple

Stuff with either a mixture of sultanas and cinnamon or as an alternative, dried fruit and cinnamon (try dried apricot, dried dates and dried prunes all chopped up).

Place in a small baking dish. Put a small knob of butter or margarine on top (about a good teaspoon).

Bake in a moderate oven for 30-40 minutes. Serve hot with your choice of custard, ice cream or cream.

Remember – we would love to hear what recipes are a hit in your household.  Email them to thesewingsisterhood@live.com.au and we will share it with our blog followers next week.

Until then!

Tracey
My Obsession Designs

Menu Monday (on Tuesday)

The long weekend interupted my schedule somewhat and I didn't realise it was actually Monday until quite late last night (oops!)  So Menu Monday has been moved to Tuesday for this week!

I don't know what it's been like in your neck of the woods, but the past week in Brisbane has been quite cold and dismal, which has made me think of some of those yummy meals that really are comfort food!!

One that I especially love is Pea and Ham soup (well mine actually is more like Pea and Ham Stew...)  It smells absolutely delish as it is cooking away on the stove or slow cooker and goes perfectly with some fresh bread.... yum.....

Pea and Ham Soup

Ingredients:

1 Ham Hock

3 onions, diced

3 carrots, diced

6 gloves garlic

3 celery stalks, cut

3 tomatoes, chopped

Thyme

½ cup barley

2½ cups green split peas

2½ - 3L water

Method:

1. Place ham hock in a pot and cover with water.  Bring to boil.  Remove from water and discard the water.
2. Stir onions, carrots, garlic and celery in olive oil until golden brown.
3. Add tomatoes, thyme, barley and green split peas.  Place ham hock on top and cover with water.
4. Simmer for approx 2½ hours.  Add more water if necessary.

I like to cook mine in the slow cooker and just let it simmer all day long.  If you want it to be more "soupy", take it off earlier or if you are like me and like it to be a bit more like a stew, let it cook for longer....

I think I better run off to the shops to buy a ham hock!

Enjoy

Tracey
My Obsession Designs

Menu Monday: "Nanna's Lemon Meringue Pie"

Wow, how is it that Monday is almost over.... I had full intentions of getting todays scrumptious recipe up by 9am, but here we are at the other end of the day already!!

Given that we are now officially in winter, there will be a few "winter warmer" recipes making their appearance here over the next few weeks.  If you have a great winter warmer, please share it with us by emailing thesewingsisterhood@live.com.au.  We would love to be able to share some of your favourite recipes too!!

Todays recipe comes from Bec at Baby Chilli.  I will certainly be trying this one out in the following weeks!

Nanna's Lemon Meringue Pie

Base:
180g of plain crushed biscuits - I add one packet around 250g (gota love a great base) with 90g of melted butter - make it around 120-150ml if adding a whole packet press firmly into a 23cm pie dish and chill

Filling:
1 can condensed milk,
1/2 cup lemon juice (I add 3/4 cup to make it extra tangy)
3 lightly beaten egg yolks (save the whites) (I add 5 eggs as I add more lemon juice)

mix together well and then pour over the chilled base

Meringue top:
beat the egg whites until they are stiff gradually adding 1/2 cup castor sugar (add 3/4 cup if using 5 egg whites)

spoon or pipe on top of the lemon filling. I spoon it on and then use a fork to make the spikes.

bake in a moderate oven for 15 minutes. If I have time I cook at 150 degrees fan forced for over 30 minutes to allow the meringue to brown nicely. how devine does that smell!! hmm might make it now :) You can serve it hot or cold but let it sit for about 10 minutes first after taking out of the oven as it will be runny otherwise.

Enjoy your Lemon Meringue Pie and we will catch you next week with something as equally delicious!

Tracey
My Obsession Designs

Menu Monday

Menu Monday has been AWOL for a few weeks, but we are back with a yummy Lamb Recipe for you tonight.  There is a list of great recipes to follow in the coming weeks.

We would love to hear your favourite recipes, so if you have one you would like to share email us at thesewingsisterhood@live.com.au and each week we will feature a recipe from us (The Sisterhood) and one from you, our wonderful followers.

Tonights family favourite comes to you on behalf of Bel from Little Sew & Sews.  We hope you enjoy!

Tracey
My Obsession Designs

Moroccan Lamb with Orange Couscous

(serves 4)

Ingredients for Lamb

800g lamb fillets, cubed

1 brown onion, finely sliced

2 garlic cloves, finely chopped

1 tbsp olive oil

2 dsp ground cumin

1 dsp ground coriander

1 tsp hot paprika

2 cinnamon sticks

1 tsp ground cinnamon

2 cups beef stock

1 x 400g tin of tomatoes

Ingredients for citrus couscous

1 x 500g pkt couscous

40g butter

1 tbsp extra virgin olive oil

juice and zest of 2 lemons

2 oranges peeled, pith removed and cut into segments

pinch sea salt and freshly ground black pepper

2 tbsp finely chopped continental parsley, and some for garnish if desired

Method for Lamb

In a large pot saute onion and garlic in oil for a few minutes. Add cumin, coriander, paprika and cinnamon and cook for another two minutes.

Add cubed lamb and combine well to coat the lamb.  Cook for two minutes. Add stock, tinned tomatoes and cinnamon sticks.  Simmer for an

hour until lamb is tender and sauce is syrupy.

Method for couscous

Place couscous in a large bowl and pour over boiling water to about 1.5cm above the couscous.  Allow to stand for about five minutes, until water

is absorbed. Stir through butter and oil.  Season to taste and add lemon juice, zest, orange segments and parsley. Combine well.

Serve couscous in pasta bowls. Top with lamb mix and garnish with parsley if desired.