Slow Roasted Lamb Ragu on Potato Noodles

Do I have Hungarian roots? I must do, buried somewhere deep down, because what I thought was my own clever creation (potato noodles), is in fact an established part of Hungarian cuisine. Who knew?

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Tamatiebredie (Tomato Stew)

Sometimes you need to be daring. That's when you throw on your best wild woman impression, perhaps enveloping yourself in a little leopart print something and throw caution to the wind.

Other times you're firmly entrenched in couch potato zone. Ratty hair, ratty slippers, ratty breath. (Don't judge.) The keyword is quick. Followed closely by "easy". I really don't need to explain, we've all been there.

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Waterblommetjie Bredie

When it comes to stews, I believe us South Africans have a firm upper hand. We are the kings (and queens) of a wide array of comforting bredies (Afrikaans for stew - say brear-dee) that will warm the coldest of hearts.

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Tassot (Fried Goat)

Haiti was propelled into public awareness with the disastrous earthquake earlier this year, but there is much more to the country than natural disasters. For example, Haiti was the first Latin American country to gain independence and also the first black-led republic in the world. Yes, we can!

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Borscht

Update: Submitted to Weekend Herb Blogging #199 (hosted by Mele Cotte)

Time to be honest: I'm not a big fan of brothy soups. I prefer my soups thick and smooth. The need for chewing should be minimal. That's not to say I don't like a brothy soup every now and again (can anyone say miso?), but they generally don't form part of my top ten, soup-wise. And apologies to my Eastern European counterparts, but a soup consisting of cabbage and beetroot chunks floating in a thin broth really didn't sound too appealing.

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Lamb, Spinach and Butternut Pilaf

Not a lot of cooking went down this past longweekend. 


First we moved some stuff into storage space, then had a birthday party on Saturday evening, a braai (barbecue for the non-South Africans) on Sunday with friends and yesterday afternoon my parents surprised us with a visit all the way from Durban on the other side of the country.

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Fast Greek Lamb with Feta

(No photo - yet)

I made this for lunch today and it was a real winner - quick & easy as promised but with wonderful flavour. I couldn't find any pita bread at the local supermarket (seeing as it's a Sunday), so I used flat olive buns instead. I just warmed them up in the microwave and stuffed them with the lamb, yoghurt and feta. I think the olive complimented the Greek style of the dish quite well. Of course I also used a bit more herbs and garlic than prescribed - all to good effect, I may add! I think blanched spinach or fresh rocket would also suit this dish well.

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