Lamb Tagine

 When persistent, icy, rain squalls call off all attempts at gardening, what do I do? Cook

Once everything was underway, the stove top looked like a mystery dinner.

Lamb tagine was not my first idea but, the colder and wetter it got, the more I leaned away from the original, light, pasta dish of fennel, saffron and almonds and the more I was drawn to meat. I kept with the saffron, almonds and already thawed, Bottega Crippa pasta idea though, as well as my trusty new pan full of purple sprouting broccoli, adding 2 artichokes that I saw as I headed out, between showers, to pick mint.

Every time I have made this over the years it has something slightly different. This time I used sweet potato in place of apricots. I think I will stick with that from now on, except if it is fresh apricot season, perhaps. I always use whole shanks too.... this time lamb but usually wallaby.

Not being a sports fan, it was quite adequate to catch the last 5 minutes of the AFL grand final, while I enjoyed this succulent, magnificent, winning dinner! I was secretly barracking for WA to win, to take the spotlight away from the arrogance of the east coast, which seems to be the focus of Australian politics as well.

Tarta de Santiago

 

All good things must come to an end and that is why this cake is nearly all gone already! Once you have finished the syrup and still have some cake left, try laying a piece on its side and pouring soy or regular milk over it, to moisten.... absolutely fabulous.

Even as a child, I was not that fond of ice cream so, when the rest of the family had icecream on one of my mother's puddings or fruit salad, I would just pour some milk over it. I still love that, in preference to ice cream and it certainly suits this cake perfectly. Usually these days, I don't add anything at all because it's just not necessary.

Made for Julia and Sally, the 3 Gardeneers