i wouldn't have posted this post due to the kinda dodgy photography (a rushed photo is never a good one), but the recipe is just too delicious not to share. this was part two of our oh my goodness we're leaving for perth tomorrow dinner. mum actually walked past me as i had my hands in marinated lamb mixture saying "this is kinda fancy for make-and-do".
not so much fancy, more....delicious.
the pilaf recipe is based off the one from sweet greek (which i blogged about here) a gorgeous cookbook. nuf said. read the other post for more and another recipe! the lamb marinade i based off this one here, but adjusted based on what i had in the cupboard and personal preference.
anything with cinnamon sugar sprinkled on top is great but when i find chocolate pull apart bread underneath it's an added bonus for sure
the obsession with cookies continues but this time with an added bonus: dairy free!!
if i wasn't slightly scared of frying donuts (or doughnuts if you show letter 'g' and 'h' extra love) i'd make these stat
an australian food blogger who understands that opening the oven door in summer can be perilous and gifting chocolate at christmas time is expensive. also she made this mega awesome slice
the combination of two of my favourite things: christmas and mille feuille
my dreams of becoming an old french grandmother baker become more tangible with this post from food52
a non food related link, but a very cool photographic collection . check it our here!
MARINATED LAMB + MUSHROOM PILAF
adapted from sweet greek
for the lamb
4 lamb fillets, chopped
1/4 cup dried oregano
juice of 2 lemons
1/3 cup olive oil
6 garlic cloves (3 crushed, 3 finely chopped)
for the pilaf
1 1/2 cups basmati or long grain rice
1/2 cup olive oil
3 cups chicken stock
4 large cap mushrooms, finely diced
mix all the marinade ingredients together in a medium bowl. add the lamb and cover with liquid. leave in the fridge for at least 2 hours, ideally overnight.
wash the rice well. in a medium/large saucepan, heat the oil until the surface is glistening.
add the rice and toast lightly.
add the stock carefully, as it may bubble profusely.
with the lid on the pot, leave simmering until pockets of air bubble appear on the surface of the rice. you may want to check that the rice is cooked by tasting.
remove from heat and stir through a pinch of salt and the mushrooms.
cover the rice with a clean tea towel and replace the lid. leave for 10-15 mins. fluff with a fork and serve.
warning: although these recipes are lovely, i do advise a solid teeth brushing afterwards. unless you want to be the front man in a battle against vampires :)