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Sunday Dinner #4

Hee hee hee! I've got RIGHT into this Sunday Roast business... Today was Lamb!

I've been saving that till last for a few reasons, firstly it's bloody expensive so I had to wait until payday (it cost over £8 for this lump of meat), and secondly Mark is very - erm - particular about his lamb which puts me off cooking it in case I get it wrong.

But I didn't! I was LOVELY! Nice and tender, full of flavour... I did roast spuds again, and roast parsnips too, as well as veg and gravy. Even Jack wolfed his lamb (which I didn't expect after not managing the beef last week).

There's still quite a bit on the bone to carve too with it being a big leg, so we'll be able to nibble bits for the next couple of days too. Just need to find something nice to do with cold lamb. Seems a shame to just stick it on a butty.

I've also been getting stuck into my sewing again.

Squiggles sampler is more than half way done. This is the bottom half. I've got a bit further now, with most of the top half done too. Just have to do the pretty edging and outlines after that and then I can put it away until Squiggle is born.

Then I'll start work on my next project... I'm going to try my hand at crochet. Hope it goes better than my knitting :o(

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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush