Winter warmers
I’m not a winter fan but even I’m beginning to long for chillier days (well, maybe) as I browsed the gorgeous winter range of clothing presently in stores. I’m pleased to see boots are still right up there, with heels of varied size. Capes look like they are making a comeback as well as smart blazers and casual jackets. Dresses are ‘in’ big time, and this is good news for me. Navy could be the new black, not forgetting different shades of grey, pastels, winter whites and creams. You are really going to enjoy stocking up on your winter wardrobe ladies.
Cooking up a storm
I always think of Easter as family time, and quite often Easter weekend can be the first sign autumn has arrived. With this in mind I’ll be cooking up a storm for my family with a tasty roast and all the trimmings, a delicious pudding and much later, after the sun has gone down, finishing off with a hot cross bun and coffee.
A recipe to try from Mushrooms SA – Slow braai rolled lamb stuffed with mushroom, ricotta and spring onion, serves four.
Ingredients
4 deboned lamb shanks
10ml olive oil
½ punnet portabellini mushrooms
½ punnet baby button mushrooms, halved
1 garlic clove, crushed
300ml ricotta cheese
2 spring onions, sliced
1 red onion, cut into wedges and roasted
Salad leaves
Method
1. Season the lamb with salt and pepper.
2. Heat the olive oil, add the garlic and fry the mushrooms on both sides until golden. Set the baby mushrooms aside for serving.
3. Arrange the sliced portabellini mushrooms onto the lamb, along with the ricotta cheese and sliced spring onion. Roll the lamb up and tie together using kitchen twine.
4. Allow the lamb to braai in a closed kettle braai for two hours, or until done to your liking.
5. Serve with salad greens, red onion and baby button mushrooms.
Cooks tip: If you have a larger crowd use a lamb leg roast instead of the lamb shanks.
Bouquet of the Week
Karel du Plessis gives a bouquet to Deon Swanevelder from Montagu Foods. “I saw a specific chutney advertised at my local supermarket, and when I went to purchase some they didn’t have any on the shelf and I was given a rain cheque. After two weeks it was still not in stock. I contacted the manufacturer via fax and asked them to assist me in obtaining the product.
“Deon contacted me within an hour to say they will have the chutney delivered to my house. Chris van Biljon from Liberty Star delivered the goods personally and within 24 hours of me contacting them. Now this is service and I want to compliment Montagu Foods for their excellence.”
That’s it for this week. Shop till you drop.
julie
