This past weekend we really got back into the swing of things.
Friday night we had a little dinner with some old friends (my friends from high school). Some of them I haven't seen in a few years because now they live in England and then ones that live close, well it had still been more than 6 months!
Saturday we spent at a little cousin's first birthday party. It was all very pretty and girly and flowery and fun. We all ate lots of cake and lollies, yummo.
I made the birthday girl a little outfit as part of her present, I want to make Matilda one of these dresses too, they look so cool and comfy for the hot weather we've been having.
However, we are back to holiday mode for the next 2 days now. Matilda and I are headed to the Gold Coast tomorrow for the day and then up the Sunshine Coast on Wednesday. Friends and swimming and more fun to be had. Poor G has to work, but we will think of him while we're enjoying ourselves. Maybe. You have to love summer holiday time.
In case you're looking for a good recipe when you have friends for dinner I made the lamb below, and it was really good (if I do say so myself). The recipe is from
this cookbook and seriously if you're looking for some good relaxed dinner party kind of food you should get it, everything I have made from it has been good and nothing has been too difficult either. It's definitely on my list of favourite cookbooks at the moment and has been for at least a couple of years now.
Spice-dusted lamb cutlets with honey
40g plucked dried muscatels
2 tblsp sweet sherry or malaga wine
80g honey
1/2 teasp grated lemon zest
16 lamb cutlets
1 1/2 tblsp olive oil
1 1/2 tblsp pine nuts, toasted
Spice Mix
3 teasp ground cumin
2 teasp ground cinnamon
1/2 teasp sweet smoked paprika
1/2 teasp ground fennel seeds
1 1/2 teasp salt
Spinach Salad
1 small red onion, very finely sliced
1 tblsp lemon juice
2 tblsp extra virgin olive oil
165g baby spinach leaves
1 handful flat-leaf parsley
Steep the muscatels in the wine for 30 mins to soften. Put them in a small saucepan with the honey, lemon zest and 60ml of water. Bring to the boil for 2 minutes, then reduce heat to a very low simmer and gently cook for 5 minutes. Turn off the heat and cover to keep warm.
Mix all the spice mix ingredients together on a plate, then press the cutlets into the spice mixture, turning to coat both sides. Set aside.
Start preparing the spinach salad. Put the onion, lemon juice and olive oil in a large bowl with a pinch of salt. Mix together and set aside.
Heat the oil in a large frying pan over medium-high heat. Cook the lamb in batches for about 2 minutes on each side, depending on the thickness of the cutlets and how well you like your lamb done. Set aside and cover lightly to keep warm.
Toss the spinach and parsley through the onion mixture, then divide the salad among serving plates and top each plate with the cutlets. Add the pine nuts to the honey sauce, drizzle over the lamb and serve immediately.
Serves 4-6.
I cooked the lamb on the bbq and I just put it all together on a bit platter for people to help themselves. Yummy, I want to eat it again.