Coconut lamb, mint and feta pizza

This was an experiment. I had some leftover coconut milk (the really thick creamy part, not the watery milk) and some leftover roast lamb so I thought I'd get inventive!

I was excited to see that my mint had started growing again in the garden and I grow oregano and chives too so I used these too. I love the combo of lamb with oregano. Makes me think of Greece. 

Ingredients

Leftover lamb, cut into small pieces

1 heaped tbsp coconut cream (the thick bit from the coconut milk)

Garlic butter, melted

Olive oil

Dried oregano

Mix of finely grated hard cheeses. I used grana padano and Berwick Edge (from Doddington Dairy) 

Feta cheese

Marinade (below)

Basic pizza dough (see recipe on blog)

Basic tomato sauce (see recipe on blog)

For the marinade:

Chopped, fresh mint

Chopped, fresh oregano (if you don't have fresh, use dried)

Chopped chives 

Chopped wild garlic (normal garlic fine too)

1 tbsp balsamic vinegar

Salt and pepper

Method

Set the oven to gas mark 7/ 220c

Mix all the marinade ingredients together and add the lamb. Leave to marinate for as long as you'd like. Mine was in for a couple of hours, in the fridge. The smell is AMAZING! 

About 30 mins before using, I mixed the coconut in. 

When you're ready to assemble, lightly fork the base, brush the base with the garlic butter (I used wild garlic butter). Spoon the tomato sauce over it. 

Cover with lots of grated cheese. Add the lamb. Sprinkle some more cheese over and crumble feta over it. 

Sprinkle some dried oregano over and then drizzle with olive oil. 

Bake in a preheated oven for about 8 minutes. 

Pancake Day!! Easy as 1,2,3!

Calories: approx 122 per pancake based on 8 servings

Hello lovely, fellow foodies,

Sorry for the radio silence for a few days. It was a busy, busy weekend and the house is still infected with chicken pox too! 

Well, doesn't it feel like spring has sprung? Yesterday was so gorgeous so I got my little spotty boy out in the veg garden to do some digging. To be more accurate, I dug and he sprayed me, the hens, himself and anything else he could find with the hose. It entertained him though while I got excited about what I'm going to grow and where! I can't wait! Is that a bit sad?! Who cares!!

Anyway, it's PANCAKE DAY!! Yippee!! I couldn't not post a pancake recipe today so here is a pancake that I make loads over the summer when I have a glut of courgettes. I, however, will be gorging my face with normal pancakes smothered in golden syrup, sugar, lemon and orange juice. It's the pancake from my childhood and still the best!! I actually arrive at today with a (n extremely) large amount of trepidation as I sort of decided to give up sweets for Lent.... For someone with an extraordinarily sweet tooth, this could prove tricky. I've not decided if this will include cake, puddings or hot chocolate yet... 

Courgette and feta pancakes 

Easy, peezy, lemon (zest rather than) squeezy...

Standard pancake batter (TIP: just remember this is as easy as 1,2,3: 100g plain flour, 2 eggs, 300mls milk. And a pinch of salt. Simples!)

Grate a courgette (I use the food processor for speed), stir it in your batter. Add the zest of half a lemon and about 60g low fat greek salad cheese, crumbled, some chilli flakes (optional), and if you've got any fresh mint, a little bit chopped in to the mixture would be nice too. 

Give it all a really good stir. 

Cook in frying pan as normal but you will need to keep the pancake thin and also make sure they're fully cooked before flipping or they'll break up and look like a right mess. Would still taste lovely though!

Hope you enjoy!  Happy shrove Tuesday!

To counteract the gluttony of pancake day, I will be popping a virtuous, scrummy tomato soup on later! Watch this space...

Sun dried tomato, olive and parmesan bread

Calories: Approx. 171 per serving. Serves approx 13.

Today I had a fab foodie day! No kids, no husband, no plans. A very rare treat.

So, I set about creating a new bread recipe. It is with equal parts delight and despair that my new loaf was absolutely divine! Far too moreish. And far too easy... Need to get my trainers on a bit more if this is going to be a regular addition to my weekly repertoire!

It is made entirely from jars that I always have in my fridge that last for yonks and store-cupboard ingredients. If you don't have some of the ingredients, don't stress, just leave them out!  It's a very adaptable recipe, so have fun inventing your own version!

Anyway...here it is!

Sun dried tomato, olive and parmesan bread 

Ingredients

500g white bread flour

1 tsp salt

7g fast action yeast

2 tsp caster sugar

4 sun dried tomatoes, chopped

2 tbsp black olives, chopped

1 tsp dried oregano

2 tbsp oil from the jar of s.d.tomatoes (if using, otherwise use olive oil)

2 tbsp grated Parmesan 

Approx 40g crumbled feta

Approx 300mls tepid water

Method 

Mix yeast and sugar with 100mls of the water 

Mix all other ingredients together and make a well in the centre. Add the water and yeast mixture and combine. Gradually add the rest of the water until you have a sticky but workable consistency. Add more water or flour, as required. 

Knead for about 10 mins until you have a nice soft and smooth dough. It should be a bit springy.  (I use my kenwood and I knead it for about 5 mins).

Leave your dough in a bowl covered with cling film for around an hour or so, in a warm place, until the dough has doubled in size. 

Knock back and knead again (by hand) for a minute. Shape and place in an oiled tin or on a baking sheet. 

Leave to prove for a 2nd time, for around 45 mins-1hr. 

Make 2 or 3 slashes on the top and bake for around 40 mins at 220c/425f/gas7. I

chuck a couple of tbsp water in the bottom of the oven as soon as I put the loaf in (it helps make a lovely crust). Check after 10 mins and lower the temp if it's looking too brown. 

When it's ready it should sound hollow when you tap the bottom of it. 

Leave it to cool on a cooling rack and try not to tuck in until it's cooled. It'll be tough as it smells amazing!!

Enjoy it!! 

The pic is pretty poor, sorry! My sister, husband and I starting demolishing it before I remembered to take a photo!! I reckon you'd get about 13 slices out of it. 

I also made a scrummy, easy one-pan squid and tomato dish that went so well with the bread. Yummy.  Recipe to follow!