Pinwheels

Sonia was quick to the rescue when the boys were looking for a sweet biscuit and we had none in the store cupboard. The variety of potential fillings are endless and the boys had loads of fun making, baking and eating these.

Roll out a pack of puff pastry on a lightly floured surface, divide evenly into three sections along the width and spread each with a filling of choice. We used peanut butter and honey on the first, cinnamon and brown sugar on the second and chocolate spread on the third.

Roll up on the short side into a tube and slice into 5mm sections. Lay these on their sides on a baking tray and bake in a pre-heated oven at 180 deg C for 15 minutes or until puffed and golden.

They are great with a coffee or as a topping to ice cream. Enjoy!

Lemony Lamb Shanks - Sunday Lunch - 9 November

It all started with half a bottle or so worth of red wine left from Saturday's lunch. That and the great lamb shanks found at the butchery at Ever fresh, our local organic market.

I marinated the shanks in:

half bottle(or so) of red

2 tablespoons of soy and 1 of brown sugar

2 lemons cut into chunks

1 tablespoon wholegrain mustard

thumb size node of fresh ginger, grated

a splash of balsamic

1 cup of olive oil

lime juice, salt and pepper to taste

Marinade for at least 4/5 hours, and then the real trick - slow roast over night at 100 to 120 degrees Celsius (low, warm oven) with all the lemon pieces, until the meat is literary falling off the bone.

I served this with pan juices, thickened into gravy and couscous with dried cranberries and toasted pine nuts.

Dessert is a summer time classic in South Africa:

Freshly picked cling peaches, cut in half and stoned. Drizzle with honey and sprinkle with cinnamon. grill till the peaches are soft and the honey sticky and bubbling. serve with fresh custard, clotted cream or just a simple home made vanilla ice cream.

Simple thing that give us warm fuzzies - Enjoy!