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It's getting colder - SOUPS!!!!!

Hey there gorgeous people!

Ok, well it's getting colder..... (well for those of us in Australia anyway!). For those of you in other countries - this idea is still a great one!

I have to say that one of my favourite things about the weather getting cooler is the fact you can change your style of cooking to suit. I don't do as many salads in winter but rather yummy vegetables and warm sides to complement that perfect comfort dish.

One of my fav things to cook in cooler months is soups!!!! There are literally hundreds of different combinations and flavours and you simply cannot go wrong. You can choose to blend your soups or keep them as is but there are so many benefits to soups!!!!

You can hide veges in them and the kids wont even know. They are VERY cost effective and also very tasty. And they CAN be served as main meals, not just as an entree! Grab a crusty loaf of bread, some garlic butter and there you have it!

This time I am not going to list exact ingredients etc - I am just going to give you some combination ideas. If you want to make your own stock - go ahead!!!! It will be well worth it! If not, your store bought chicken/vegetable stock is just fine!

I have also attached some pics of different stages etc of my soups!

Happy winter cooking..........

• Roast Pumpkin, Garlic, Onion, Sage and Bacon.
• Potato and Leek
• Pea, Asparagus and Blue Cheese
• Chicken and mixed Vegetable
• Roast Tomato, Capsicum and Bacon
• Chicken and Sweet Corn

The ideas are endless.......

Don't over complicate it!

Wow - did we all survive the Easter break? Ok, who ate WAY too many Easter eggs or had one too many glasses of wine! haha! Well that is what holidays are for I say. My family got to spend quality time together and yes, we got to eat some yummy food of course! We had some beautiful fresh salmon on Good Friday which was delicious! We also got given a huge mud crab from some friends of ours so that went straight in to the kitchen for some cooking - was so yummy! Stayed tuned for that recipe idea.......

So cooking all of this seafood make me come up with today's theme - Simplicity! Food does not have to be complicated. Some of the top restaurants I have been to around the world normally offer simply dishes that allow the ingredients to speak for themselves. You may only need to add 3 ingredients to a dish to enhance its natural flavour.

I sometimes think people try too hard with cooking! Making the perfect dish isn't about how many wild and wonderful ingredients you can add to it! It's simply about making the 'core' ingredient speak for itself. You shouldn't have to find some rare type of mushroom from a small farm in South America to make a yummy meal!

It's the same with the vegetables or salad that you choose to accompany your meal. Sometimes simply is best! My favourite is asparagus! Don't go put a gallon of sauce on it - fresh lemon, cracked pepper and some garlic is all you need.

Here is a dish I made recently that applies to this rule. Just stop off at your fish shop on the way home - everything else you will probably have in your fridge!

Red Emperor with fresh lemon and herbs (yep - nearly every ingredient is in the title)

• Fish - I used red emperor as it was fresh in but again, talk to your fish monger - go with what he recommends.
• Lemons
• Garlic
• Good olive oil
• Mix of fresh herbs - dill is a must but mix in others as well.
• Asparagus
• Cracked pepper and good sea salt

Simply method

• Make up some foil parcels (obviously big enough to wrap each piece of fish in)
• Pop some oil in the bottom of each and layer 2 slices of lemon
• Place some herbs on top of the lemon slices then place your fish on top (layering)
• Then on top of your fish drizzle some more oil, herbs and a few more slices of lemon (this will also ensure your fish does not dry out)
• Top with pepper and little salt
• Wrap your fish up like a little present and place in an oven on about 180 - 200 degrees. 

The cooking time will obviously depend on the size of your fish but don't over cook! You are better to take you parcels out and check them rather than over cook! You can always pop them back in if they need a few more minutes.

I just simply cook off some fresh asparagus with lemon juice and garlic in a pan and that's all you need with this dish! 

See I told you it was simple and it's also VERY healthy with little cleaning up! Woo hoo!

Here is a few pics of mine (pic of fish is before I cooked it haha)  - try it and let me know how you go! Here's to simple, uncomplicated cooking! 

Hi everyone!!

Well I must say that I am so happy that you are all trying the ideas I have been putting up on this blog and also that you are adding your little touches to them! That's what its all about!

Ok well this recipe idea comes from a simple start! Mince!

The other night I had nothing in the fridge (well we all say that but we always have something!) haha! I did have some mince though so I had to come up with an idea to incorporate that in to my meal for that night. So this is what I came up with!

Meat, mushroom and spinach Cannelloni! Some of you may have made your own cannelloni at some point, but the store bought cannelloni is fine! Remember to chop your ingredients up finely though as you have to stuff it all into the cannelloni  tubes. I think the key to this dish is to make a really nice sauce to go with your cannelloni. I do a simple tomato base sauce with mine but I do simmer it for awhile to ensure all of the flavours penetrate through. You may even like to do a white sauce etc...

I must admit this dish is a little time consuming as stuffing the cannelloni can be fiddly! Stick in there though as the more times you stuff the tubes the faster you get at it! You can use a pipping bag, a spoon or even clean hands - whatever works for you! Take time simmering your sauce and then top with cheese - that's the best part! As this dish can be a little 'heavy' I usually just serve with some steamed green vegetables or a fresh salad - both work well.

Enjoy and let me know how your cannelloni goes!

Basic ingredients - literally use what you have in your fridge at the time


Stuffing for the Cannelloni

• Mince - I used beef mince and I had that in the fridge. ALWAYS use premium or 5 star mince please!
• Mushrooms - chopped finely as you have to stuff them into the tubes remember
• Tomato paste
• A good pasta sauce (save time)
• Garlic 
• Onion
• Spinach (for this dish I used frozen but fresh could also work but would have to be really cooked down)
• Cannelloni tubes

Sauce

• Tin of tomatoes
• Soy Sauce
• Sugar
• Fresh basil
• Dash of pasta sauce

Method

• Basically all you need to do for this is make a good bolognaise and just add spinach. Simmer your sauce as you would if you were making spaghetti bolognaise (just with spinach and mushrooms) and then set aside till it is cool enough to stuff the cannelloni tubes.
• Once your sauce is cool enough, stuff your tubes and place in a baking tray. I normally put 3 tubes on the bottom (this is per serve) and then 2 on top of them - so its sort of like a pyramid per serving.
• Simmer your sauce and then pour over your cannelloni.
• Top with cheese and parmasen.
• Bake until your cannelloni tubes are cooked. (Cover with foil if your cheese browns before the tubes are cooked through)

This dish is even better the next day so make enough for left overs!!!!!!!

It all starts with 1 ingredient....... Squid

Hi all!

People ask me where I get ideas from for cooking my family dinner.  Its funny really, 1 night I'll do a roast and then the next I'll do some random dish I have never cooked before! That's because sometimes I just get a sudden urge for a certain type of food or a particular ingredient.And so began my philosophy of - it all starts with 1 ingredient.

It may be a case of just opening your fridge and seeing a piece of steak or chicken thighs. Or, it may be a case of what happened to me the other day - just a random 'craving' for something. I was craving squid!

So my number 1 ingredient had been decided and then it was a matter of 'building' up the idea. What else do you have in your fridge or pantry that will complement that ingredient. The below idea is what I came up with and I didn't have to think very hard. I had it all in my fridge and this is always a great idea to use left over or that last bit of zucchini etc that you have left. Also if you love chorizo as much as me - you will love the flavours of this dish. The whole time I was cooking it I was thinking - this is either going to be the best dish I have ever cooked or the worst! Thank god it wasn't the latter. My husband loved it!

As always, muck around with the flavours - add in something I didn't and let me know how you go. And as always - have fun inventing your meal!

Basic Ingredients (well the ones I used anyway)

• 4 squid tubes (I realised though that 1 large tube is enough for a medium to good size eater) Make sure they are VERY clean but your fish monger should have done this already for you!
• Chorizo
• Capsicum (I had half a left over one in the fridge ha ha)
• Mushrooms
• Spanish onions
• Garlic - fresh for this is better
• Zucchini
• Sun dried tomatoes
• Chicken (not necessary but again I had a couple of left over thigh fillets cooked - throw them in)
• Turmeric 
• Cumin
• Smoked paprika 
• Rice

Basic Method - here is the easy part!

• Cook your rice and flavour with turmeric and paprika.
• Cook off all of your ingredients minus the squid of course in a pan. As always start with the garlic, onions etc then add in ingredients in cooking time order. For example, the Chorizo needs the longest so add it first, then the vegies and last the mushrooms as they don't need much time. Also add in all your spices! 
• Stir your mixture through your rice and allow to cool slightly (so you don't burn the you-know-what out of your hands when stuffing the squid!)
• Stuff your squid and pop a tooth pic in each end to secure (I have left the tooth pic in my picture so you can see)
• Massage the outside your squid with some good quality oil
• Pop your squid in a very HOT pan and cook on each side for about 30-45 seconds.
• Then put your squid in a oven (about 180) for another 5 or so minutes - NO longer as your squid can get tuff if over cooked.

Helpful hint

I soaked my squid in milk for about 10 minutes before cooking - it makes sure it is nice and tender! Obviously rinse well before cooking! Serve with lemon - it makes it so yummy!

Until next time remember - it all starts with 1 ingredient.... What is your ingredient????

Pies!!!

Hi all! I have to say that I am thrilled with how many people have logged on to this blog! Over 1000 in a week BUT don't forget to sign up to 'follow' this blog. Also, if you scroll down to the bottom of the homepage you can sign up to follow via email -then you can continue to get updates via email!

Ok, now on to today's idea! Pies! There are several reasons why I love the idea of pies. Firstly, you can make a very healthy version of the humble pie rather than the typical fatty meat pie. Secondly, you can make individual pies or you can make one large family style pie and share it from the middle of the table (my fav). And thirdly, there are so many different filling you can use depending on your mood. See, they are a great idea for so many reasons and not to mention they are SO easy to make.

One other thing I like to do with pies is to have fun with the pastry! If you are making individual pies, maybe write each person's name or initials on the top with the pastry or if making a pie for a loved one, why not pop a pastry love heart on the top!!! Cooking and meal times are about having fun so go on, do it!

Below I have listed 2 'types' of filling but I would love to hear which type of fillings you enjoy.

Ingredients for a chicken, mushroom and leek pie.

• Chicken fillets (I always use fillets rather than breasts - as breasts can become dry)
• Leeks
• Butter
• Cream
• White wine
• Garlic
• Mushrooms
• Carrot
• Celery
• Potato
• Puff Pastry
• 1 Egg

Ingredients for a beef, mushroom and red wine pie.

• Dice beef
• Flour
• Butter
• Beef stock
• Red wine
• Garlic
• Onions
• Mushrooms
• Potato
• Tomato paste
• Puff pastry
• 1 Egg

Basic method

Obviously each pie's cooing methods vary slightly but they all have the same idea.

• Whether you are using chicken or beef you need to brown off your meat first in oil and butter.
• If cooking beef, please coat your beef with flour first. This will help brown your meat and help with thickening your sauce.
• Take your meat out to rest while you sweat off all of your vegies and mushrooms.
• Then it is simply a matter of adding your meat back in and cooking it down with all the vegies and red/white wine, cream/beef stock etc - depending on which pie you are making.
• You can make your filling as thick or light as you like. 
• Pop filling either into individual ramekins or one large pie dish.
• Cover top of pie with pastry, egg wash and pop in a hot oven. Remember that the inside ingredients are already cooked so once your pastry is golden brown, it is ready!!!!

There are really are so many types of filling you can use but hopefully this is a start to give you a few ideas. You could also try a fish pie, lamb shank pie, vegetarian pie...............

AND DON'T FORGET TO DECORATE YOUR PASTRY FOR A BIT OF FUN!

Veal Osso Bucco

Hi all!

Welcome back to my blog! I am so glad you are all enjoying the ideas and thank you all for the feedback. I have had a bit of a challenge setting up the blog so you can 'follow' it but I think I have fixed that now. You should be able to 'follow' the blog now and also if you scroll right to the bottom of the blog you can also follow by email! Hopefully that will make is easier for you to follow and keep up with some great ideas for you to cook!

Ok, so here is another idea for today......

By now you may have gathered that I love slow cooked meals. I just love meat that falls off the bone and the way the flavours permeate so much more when you give them time. Osso Bucco is another great cut of meat that needs to be cooked with a bit more love BUT is SO worth it! I used veal osso bucco for my dish last night but I often use lamb - they are all yummy!

Here is a basic recipe that I use but the joys of this meal is you can add in whatever extra you have in your pantry! For example, if you have a leek or a capsicum in the fridge - chuck them in. They all add flavour!

Ingredients

• Osso Bucco - veal, lamb - totally up to you!
• Flour
• Tomato Puree
• Tin of whole tomatoes 
• Beef stock
• Garlic
• Onion
• Soy sauce
• Red wine
• Sugar
• Fresh herbs (which I hope you are all growing by now)
• Salt & pepper

Basic method

• Coat your osso bucco in flour and brown off in pan. Set aside.
• Time to make your sauce! Have fun with it! Cook off your garlic, onions and all the rest of the above ingredients. Don't forget to add a dash of sugar!
• Pop your osso bucco back in to your sauce and pop in a low temp oven for at least 2 hours - It will be worth it.

Hints

I served my osso bucco with some potatoes and green beans! I cooked the potatoes in some truffle oil - makes all the difference!

Here is a pic of mine! Please try this and let me know how you go!!! Happy cooking!

San Choy Bow

YAY!!! It's Friday! I hope you have all had a fantastic week and have managed to try one or more of the dishes on this blog. I hope that is some way I have managed to make you think of something 'different' to cook for your lunch or dinner.

As I have mentioned in previous posts, this blog is simply to give you ideas - it does not offer exact recipes for these dishes. I really want you to take the idea and then give it your own twist. That is what cooking is all about - add your own touch to it!

Now for today's idea! I remember when I was working full time, cooking on a Friday night was not a priority. It is commonly the night where people get take away as they cannot be bothered cooking. DON'T TURN TO THE LOCAL CHINESE PLEASE!!!! Here is a dish that will literally take you no more than 10 minutes to cook and it goes great with a beer or a wine - for your Friday night treat.

This is the perfect dish to do in your wok - quick and easy!

Ingredients


Mince - you can choose which mince you prefer for this! Either chicken, turkey or pork!
Water chestnuts - finally diced
Bamboo shoots - finally diced
Vermicelli noodles - Soaked and cut up finely
Ginger - either fresh or in a jar
Crushed peanuts
Spring onions
Hoi Sin Sauce
Soy Sauce
Iceberg lettuce


Basic method - this is the easy part

• Finely dice your chestnuts, bamboo shoots & spring onions.
• Crush up your peanuts.
• Soak your noodles, drain and cut into small pieces.
• Cook your mince in the wok with oil and ginger and add in some Hoi Sin and Soy Sauce (to your liking)
• Add in chestnuts, bamboo shoots, noodles
• Tear the leaves off your iceberg lettuce - keeping them whole (like little bowls)
• Pop your mixture in to the cups and top with spring onions and peanuts!
• Serve with Hoi Sin dipping sauce.

Tips

Make sure your lettuce is super fresh and crispy! Fresh coriander is yummy on top of this as well.n Also make sure your wok is VERY hot before you pop in the mince - it should take no longer than 10 minutes to cook.

Here is a pic of mine - not a delicate meal to eat but so yummy!

A nice idea!

A really nice idea when you are going to a friends home is to take a herb plant! My dear friend Dana gave me this Bay Leaf plant awhile ago and now it is massive! I think of her every time I pick a leaf for my cooking - a really special idea.

Whole baked fish

Hi all

I think one of the easiest and quickest dinners you can cook is seafood! All you need to do is pop into your local fish shop on the way home, grab what fresh produce you need (while you watch all the other people waiting for their battered fish and chips) and head home to cook a beautiful meal.

As I mentioned, one of the greatest things with seafood is that it is quick to cook and you need very little other ingredients - other than some lovely herbs and lemon. Dill is a great herb to use with seafood, especially with this dish - whole baked fish!

The other thing I love about doing a whole baked fish is that it is what I call a 'shared' meal. You can pop it in the middle of the table and everyone helps themselves. Then when you have finished one side you can take out the back bone and enjoy the rest. When I do this fish I pop it on a platter in the middle of the table along with a salad and some herb baby potatoes and then its - help yourself!

When I cook this dish for friends they always say they are too scared to cook a whole fish but it is seriously one of the easiest things to cook. Your fish monger has done all the hard work for you (make sure you buy your fish scaled and guttered - they normally have done this already).

Here are the ingredients I use for mine but again, this blog is about you getting an 'idea' and then using ingredients you like - go for it and have fun!

Ingredients 

• A whole baked fish (doh!) haha. Now you can use whatever fish you like. Barramundi or snapper is what I normally use but talk to your fish monger! Ask what has just come in and seek their advice.
• Fresh herbs. Dill is a must but add in whatever other herbs you have
• Lemon - I use 2 big ones for this
• Butter
• Good quality oil
• Salt and Pepper (as always)

Basic method (and this one really is basic)

• Fill the inside (aka the guts) of your fish with all of your lovely herbs, butter, oil and lemon slices. The butter and lemon will ensure your fish stays moist. 
• Along the top of your fish place some more herbs and some more lemon slices - again, ensuring your fish stays yummy and moist.
• Make a foil parcel - pop your fish on foil and wrap all the sides around it so your fish is inside and totally covered. Cook for about 15-20 mins but of course this will depend totally on the size of your fish. Just keep checking it. The flesh should just tear away with a knife and be a lovely white colour - not transparent.
• Serve with salad and wedges of lemon.

Little tip

There will be lots of yummy juice in the bottom of your foil parcel. PLEASE DON'T WASTE THAT! Spoon it over your fish before serving. Also a dash of white wine in your parcel will add heaps of yummy flavour.

Ok so go on.............. Cook fish tonight and please give me your feedback! 

The trusty old sausage roll - yummy!

Hi all!

Thank you SO much to those of you who have given me feedback regarding my blog either via the blog or on Facebook!

Ok, well I thought today we could look at a good old favourite - the SAUSAGE ROLL!

Lets face it, who doesn't love a sausage roll and yes, you can make them at home for a yummy lunch, dinner or snack when friends come over. This is also a great recipe for kids! They will get excited about eating a sausage roll for dinner and you can hide lots or fresh vegies in them! The other great thing with these is that you can make a huge batch of them and freeze them!!!!  Then whip them out of the freezer and pop in the oven when you need them! So when you do make them, I encourage you to make a big batch - it will save you time later on when you need a quick meal.

Another awesome thing with this is you can use whatever mince you like! You can use plain beef mince or you can mix it up like I do. I often use a mixture of lamb and veal or you could use chicken and turkey mince.... again, totally up to you!

In my method I have not told you to pre-cook your onions. I actually like the texture of mine more crispy but you can pre-cook your onions if you like. Also, you can cut your sausage rolls into small bite size ones like I did or you can make one long big one (probably better if serving as a complete meal)

I would normally serve this with a massive salad but again - up to you! Give them a go and please let me know how you find them.


Ingredients

• Mince (As I have mentioned, feel free to use whatever mince you like or even combine 2 different types.
• 2 egg (1 for the mixture and 1 for egg washing the pastry)
• Breadcrumb
• Zucchini 
• Carrot
• Onion
• Tomato sauce/paste
• BBQ sauce
• Garlic
• Salt & Pepper
• Chili sauce
• Puff pastry
• Sesame seeds (to pop on the top)

Basic method (best part of this as it's so easy)

• Combine all of the ingredients in a bowl including 1 egg. (See, I told you it was easy)
• Use the breadcrumbs to make sure that the mixture is not too wet.
• Roll the mixture in a long, thin sausage like shape along the end of the pastry sheet.
• Roll pastry over so the mixture is covered in pastry.
• To seal the edge, I use a fork (press it along the join to seal in the mixture then trim off excess pastry.
• Repeat this process to use up all the mixture.
• Cut the sausage rolls in to whatever shape you like (long or bite size)
• Brush the top of the pastry with your egg wash, sprinkle some sesame seeds on top and pop in a hot oven for about 25 minutes or until mixture cooked and pastry golden brown.

Here is a pic of what mine turned out like! I made them on a Saturday afternoon and we enjoyed a glass of wine with them. Cheers!

Home grown vegetables - a must!

Hey guys! I'm setting you all a challenge! Whether you live in an apartment or a home with a huge garden, you should be growing at least 40% of your vegetables. It is SO easy and takes very little up keep! Here is what I picked recently from my garden and they are all very yummy. Head to your local nursery or to Bunnings this weekend and start planting! And I want to see some photos please! Don't forget to grab some herbs to plant while you are there!

Cooking lamb on a budget - you just need a bit more time and love!

Hi all!

Ok, well I am kind of thinking now that this blog was not a good idea! As a new mum you are meant to try and get as much sleep at night as you can, however, I spent my whole night thinking of things I want to pop up on this blog!!! So I am writing this now with a very large coffee in my hand. haha.

So, what to cook for dinner? Well as I mentioned, I am recently a new mum and hence, our family lost an income. This has forced me to look for ideas to still provide a yummy meal for my family but on more of a tight budget! And lets face it, we are all trying to stick to a budget so putting more 'love' into your cooking can help do this. This next recipe idea is SO tasty BUT you can cook on a budget.

One of my favourite meats is lamb. It can however, be slightly more expensive than other meats and some people stay clear of it for that reason. You can cook lamb on a budget though - you just need to put in a little more time and love in to it.

ALSO there is nothing wrong with some of the pre-made sauces out on the market nowadays. Just make sure you always read the ingredients to make sure they don't contain a million grams of sugar! For this recipe idea, I used a curry paste that I got in the supermarket. Who has time to make their own curry paste? NOT ME! All you need to add is normally is coconut milk, fish sauce and sugar - that's easy!

The key to this dish is to brown your lamb first and then SLOW cook it. By slow cooking I mean it needs to be in the oven for a minimum of 2 hours. All the cooking is done first though so you don't have to stand in the kitchen for this time! Use these extra few hours to enjoy a glass of wine with your partner, play with your kids or enjoy some TV time for yourself. The extra time you put in to this dish will be worth it!

PENAENG LAMB CURRY (Cheats/busy persons version)


Ingredients

• Lamb (You can use any cut of lamb you like for this but if you are keeping to a budget try lamb BBQ chops or lamb four-quarter chops)
• Flour
• Onions
• Garlic
• Panaeng Curry Paste (I use the Valcom brand)
• Potatoes
• Coconut milk
• Fish sauce
• Sugar
• Rice 
• Mixed green vegetables 

Basic Method

• Coat your lamb in flour and brown in a pan. Set aside
• Heat garlic, onions and Panaeng curry paste in a large pot until the flavours smell out your entire home and you make your neighbours jealous! 
• Add your lamb back and make sure it is covered in the paste.
• Add your coconut milk, fish sauce and sugar

(This is where I am not going to tell you exactly how much fish sauce, sugar etc to add! You need to taste it yourself and work out whether you need more or not). Totally up to your taste buds!

• SLOW COOK!!!!!! Place in your oven on about 140-150 degrees and give it TIME! The more time, the better. (But don't have too many vinos and forget about it) ha ha.
• Just before your lamb is ready, cook your rice and steamed green vegies! (simple)

Helpful tips

This dish is perfect for a heavy based pot. I am lucky to have a fabulous Le Creuset pot that I use for everything but there are plenty of less expensive ones on the market that do the same job. You can brown your lamb in the same pot to save washing up!

Here is a pic of mine! Please give this dish a go and let me know how yours goes!

Quick Tip - making mash!

When making mash potato, make it a half potato and half cauliflower! Taste yummy and if you have kids - they don't need to know there is an extra vegetable in their mash.... shhhh

Lamb, feta and sundried onion tart

Hi all!

Welcome to my first post - on my first blog!!!!

Ok, well I thought I'd start off with a yummy tart I made recently. It is SO easy yet a yummy lunch/dinner for your friends or family. I served mine with a side salad on each plate but you could serve with vegies or salad!

I found this is a great dinner in summer as its nice and fresh yet still filling. My husband (which you will realise by the type of meals I cook) likes his food. Therefore I am always trying to cook healthy meals but yet ones that fill him up!  This tart was really filling and you can always add more lamb if you want to 'bulk' it up. Alternatively, you could add chicken breast or turkey for a healthier options! Personally, I think a red meat is better for this style of tart but would love to hear your opinions!

As I have mentioned, this is a blog to give you IDEAS! It is not my intention to give you a detailed recipe - mix it up, try different ingredients and then - LET ME KNOW HOW IT TURNS OUT!


LAMB, FETA, SUNDRIED TOMATOES AND ONION TART


Ingredients


Lamb (you can just use a fillet of lamb or even cook a whole leg and use the rest for sandwiches)
Sundried tomatoes 
Spanish onions
Butter
Oil
Sugar
Balsamic Vinegar
Feta (any type of feta you like or even goats cheese would work for this)
Rocket
Puff Pastry (Store bought - who has time to make pastry?!)


Basic method

• Cook your lamb in the oven so it is cooked just under how you normally like it (it will cook some more when you put the tarts back in the oven with the pastry - so don't over cook at this stage)
• While the lamb is cooking, slice your onions and slow cook in a pan with butter, vinegar and sugar. These should cook down for at least 20 minutes until they are super soft and sweet.
• Cut your puff pastry sheets into half so you have 2 rectangle shapes per sheet. Score around the edge of each pastry tart about 2 cm in from the edge. (All you filling must fit inside the scored rectangle edge)
• Once your lamb is cooked, let it rest (crucial with every meat) and then slice. You may like your lamb sliced  thickly or thinly - totally up to you!
• Place your caramelised onions on the base of the pastry and then top with lamb, feta, sundried tomatoes.
• Egg wash the boarder of you pastry and pop in oven (will still be on from your lamb) until the pastry is cooked on the base and the 'boarder' is nice and golden brown.
• Top with some fresh rocket leaves!

So how was it?

So that was my go at a lamb tart! Here is a pic of how mine turned out! my guests thought it was yummy and although it doesn't sound that filling - it is! Next time I thought I may drizzle some greek yogurt on it?????

Anyway, please give it a go (or a variation that suits you) and let me know. Try and include a pic too! 

Now for tonights dinner - Chicken and leek pie! Yummy!

Until next time - enjoy cooking and remember - you can't go wrong it you cook with love and FUN!