Our creative treats class made delicious hamburger cupcakes and cookie french fries today and I just couldn’t resist putting them on our blog! It’s a great baking activity to do with your kids, or on your own! You could serve … Continue reading
So, don’t be thrown off by the name of this dish, because let me assure you that it’s not lamb on a lollipop stick. It is actually a very delicious main course (also often served as an appetizer). We baked it with some root vegetables and served it with roasted potatoes! Mmmmm, yummy! Follow these steps to make this dish at your next dinner party or gathering and your guests will rave about your cooking skills!
- 14 lamb lollipops
- 12 sprigs fresh rosemary
- 1/2 cup of a cold butter
- handful of fresh sage leaves
- 4 sprigs fresh thyme, leaves picked
- sea salt
- freshly ground black pepper
- 12 cloves garlic, unpeeled
- 3 large carrots, peeled and finely sliced
- 1 onion, peeled and finely sliced
- 2 leek, washed, halved and finely sliced
- olive oil
- 2 wineglasses white wine
Preheat your oven to 180ºC/350ºF. Pick the leaves off 4 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a small knife, take one of the lamb lollipops and cut between the meat and the bone from the base. You want to create a hole big enough to put your pinky finger in, making a sort of pocket. Do this to all the lollipops and divide the flavoured butter between them, pushing it into the pockets (see first photo).
Tear off four arm-length pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square. Rub each of the lamb lollipops with olive oil and season with salt and pepper, then put two on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that.
Carefully pull up the sides of the foil around the lollipop and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 7 parcels of foil, then place the foil parcels on a baking tray with the bones facing up. Put in the preheated oven for 1.5 hours or until the meat is as tender as can be. Serve the parcels in the middle of the table so that your guests can open them up themselves.
We hosted a fabulous birthday party on Sunday! The birthday girl had picked “night time” as her theme. We made beautiful “night time” boxes with lots of scary critters and glow in the dark stars! Then we made cupcakes with blue royal icing and yellow fondant stars on. It was lots of fun and a great, new theme for us!
After months of debating, we finally made the decision to switch our blog over to WordPress. It was not such a quick and simple task and actually took 3 people and a couple days, but we’re very glad we’re here now! Stay tuned for more exciting and interesting blog posts from Seasons!
What an amazing day we had today! It feels like it was a dream, all the planning and organizing and then in a flash it was all done!! We would have never been able to pull off such an amazing day without the help of so many amazing, wonderful and generous people! Our friends/families and clients were here bright and early, looking cheerful and full of smiles. We had lots of coffee on hand as well as yummy treats to fill their tummies. Here are some pics from our fun morning. If you didn’t get a chance to catch the show here’s a link to the BT website where you can watch our 4 segments. We were on around 6:10am, 7:12am, 8:24am and 8:50ish 🙂
Check out these amazing Rainbow Cakes made by the ICS students!! Not only are they cool to look at but they taste yummy too! It was also a very easy recipe to do! We used cake batter and icing gels, we simply separated the batter into six bowls and used the icing gels to make the colours of the rainbow. We then used a spoon to scoop the different colour batter into a mason jar. We put the jars in a 9×13″ brownie pan with about an inch of water and baked them for about 40 minutes at 375F.