Another quick but delicious recipe. It is a full bodied soup that is just wonderful for those cooler winter nights or ideal for a weekend when you want a little more time for you. I made mine on low in the slow cooker which made it so simple. Just prepare and press the button.
Ingredients (serves 6)
4 lamb shanks, french trimmed
3 celery sticks, trimmed, cut into 1cm pieces
2 medium carrots, peeled, cut into 1 cm pieces
1 (about 300g) swede, peeled, cut into 1cm pieces
1 (about 160g) parsnip, peeled, cut into 1cm cubes
2 x 420g cans condensed tomato soup
1.5L (6 cups) cold water
1/3 cup loosely packed coarsely chopped fresh parsley
salt and freshly ground black pepper
Combine lamb shanks, celery, carrot, swede, parsnip, tomato soup and water in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 2-1/4 hours or until lamb is tender and falling away from the bone.
Remove from heat and stir in parsley. Use tongs to remove the bones. Taste and season with salt and pepper. Ladle soup into bowls and serve with crusty bread, if desired.
If you can't get the french trimmed shanks use untrimmed but you will find there will be more fat in the soup. You can let it stand overnight if preferred and then scoup this off. I serve it with a sliced turkish loaf topped with grated parmesan cheese which has been lightly grilled. Bon Appetite!
Wednesday, August 18, 2010
Basic Recipe: Makes 5-1/2 cups
1/3 cup honey
1 tablespoon finely grated orange rind
1/3 cup orange juice
2 cups traditional rolled oats
1/2 cup bran cereal
1/2 cup shredded coconut
1/2 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup sultanas
1/4 cup chopped dried apricots
**I triple the recipe, add almonds, flax seeds (linseed) and two or three extra cups of oats. This makes three large jars which store very well and gives us a good supply for a couple of months. I don't always put in the orange rind but when I do you can taste a hint of citrus flavour.
Preheat oven to 200 deg C/180 deg C fan forced. Line a large, shallow baking dish with baking paper. Place honey, orange rind and orange juice in a saucepan over medium low heat. Cook, stirring, for 2 to 3 minutes or until honey has melted.
Combine oats, cereal, coconut, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl. Add honey mixture. Toss to combine. Spread mixture into prepared dish.
Bake for 20 to 25 minutes or until golden and crisp. Cool on tray. Add sultanas and apricots. Stir to combine. Store in an airtight container for up to 2 weeks.
If you are looking for a healthy and filling breaky I urge you to give this a try and adapt it to your own tastes. We love nuts so it suits us. It takes a little bit of time initially but is worth it. I use a pair of metal salad spoon/fork to toss it when baking so I get an even colour. If you like your muesli a little soft don't cook it for very long - if you like it crunchy like me then cook for a little longer. Try a bit as you are cooking. After a few tries you will know exactly how long to cook it. I have two large bowls - one filled with the pre-cooked muesli and the other to tip the cooked muesli in so I can reuse the tray for the next batch. Your house will smell of hone for a day or so once you have made it.
Enjoy and I'd love to know what you think! I have found a similar recipe that you make into a muesli bar so when time permits will have a go at this also.