Friday Fantasy ~ Time After Time – #poetry

Really enjoyed reading this the other day.

Night Owl Poetry - Dorinda Duclos

siren-1191032_960_720Her calling brings longing
To souls lost at sea
Songs of the Siren
She sings them for thee

For men and their ships
Who have sailed to the deep
She callously draws them
Into eternal sleep

With songs from the bottom
Of a watery grave
They’re captured by beauty
Forever enslaved

And though they all know
These tales of the brine
Still they go searching
Time after time….

©2015 Dorinda Duclos All Rights Reserved
Photo via Pixabay CC0

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Lamb & mushroom bhuna

Last night I tried making Lamb & mushroom bhuna

lambbhuna

– 1 teaspoon whole cumin seeds
– 2 teaspoons whole coriander seeds
– 1 teaspoon whole mustard seeds
– 1/2 teaspoon crushed chilli flakes
– 1 teaspoon whole fennel seeds
– 1 teaspoon whole fenugreek seeds

Firstly I cooked the spices in a small pan until they went quite dark in colour before transferring them into a mortar and pestle, allowing them to cool before crushing them into a powder.

2 large shallots, finely chopped
1 tspn grated ginger root
2-3 cloves finely chopped garlic
1 medium tomato, chopped or 100g tinned chopped tomatoes
450g diced lamb
salt to taste

Heat the oil in a pan and add the shallots, ginger and garlic and cook for 5 minutes until brown, stirring constantly.

Add tomato, reducing to thick paste.

Stir in spices, cooking for a minute

Add diced lamb and salt, cook for 5 minutes.

Stir in 125ml boiled water and bring to a simmer. Cover and reduce the heat to low. Simmer gently for about 70 minutes or until the lamb is tender.

Cook mushrooms in separate pan for 5 minutes and add to main dish once lamb is cooked.

Increase the heat to high and cook, stirring continuously until the sauce has reduced to the point where it clings to the meat. Serve with rice. I didn’t have any rice so I just had poppadoms and naan which works as well.

Spinach & ricotta cannelloni

Spinach & ricotta cannelloni tonight.

A big bowl of ultra sauce:

Pepper
Onion
Spinach (150g)
Mushrooms (100g)
Garlic (Tspn)
Salt
Nutmeg
2 egg yokes
Black pepper
Cheddar cheese (50g)
Herbs (I used oregano, basil & chives)

Fill cannelloni tubes with mixture and arrange in buttered dish, cover in passata and add the second wave of cheese, cover in tin foil in the oven for 20 minutes. Remove tinfoil, add garlic bread or whatever side you choose to have I would start preparing about now while cooking the cannelloni uncovered for another 20-25 minutes and it should be all good.

I really enjoyed this. The spinach mixture and the passata coming together is very pleasing and although it could be argued that it is a bit hardcore on the prep front I think it is worth it.

I see it as a different take on lasagne and my views on spinach have been changed forever haha