recipe: Grilled Lamb and Noodle Salad

If you don't like spicy food, half the chilli here...I really liked it, but it was getting a bit too hot for me - i'm really week in that sense, the husband would tell me to add another 3 of these probably - anyway, its a really quick recipe so give it a go.

Serves 4:
4 lamb steaks seasoned with salt and pepper, 150g rice vermicelli - rice noodles should be fine too, 2 medium carrots grated, 2 tsp grated ginger, 2 tbsp chopped mint, 2 tbsp chopped coriander, 1 red chili finely chopped, juice of 4 limes, 1 tsp brown sugar, 2 tbsp chopped peanuts,

1. Pre heat your oven to grill and line a baking tray with baking paper. Place the lamb steaks on the tray and grill fro about 5 minutes each side - be careful with times it will depend on your oven/ grill strength. You can also just pan grilled the steaks if you feel more comfortable with it. Just don't overcook the meat or it will be really hard - you want it slightly raw inside.
2. In a bowl mix lime juice, sugar, chili, mint, coriander and ginger. Reserve.
3. Cook noodles according to packet instructions - rice vermicelli just needs to stand in warm water for about 10 minutes so, no cooking.
4. In individual bowls, divide noodles. Top with grated carrot and drizzle over some of the sauce.
5. Slice lamb steaks in thin strips, place it on top of noodles, drizzle remaining sauce and peanuts.

Enjoy.

recipe: Chickpea and Leek Soup

This soup is really quick to make and very very filling, it has been getting cold here in Melbourne, so its great to warm you up.

You will need for 4 serves: 2 garlic cloves crushed, 2 tsp olive oil, 4 leeks thinly sliced crossways, 2x 400g can chickpeas drained & rinsed. about 2 L water or stock, salt & pepper

1. Heat oil in a large sauce pan, add garlic and leeks. Cook in slow heat for about 10 minutes or until leeks are soft;
2. Add chickpeas, cover with water and let simmer covered for about 15 minutes;
3. Season with salt and pepper.

Serve with nice bread and a drizzle of olive oil.

recipe: Ginger & Shallot Brown Rice Stir-Fry

This recipe is not one of the best I have ever made, there was something missing that I cant really point out, so if you try it, and have any suggestion, let me know. It was still good.

Serves 4: 1 cup brown rice, 1 tbsp olive oil, 1 tbsp grated ginger, 2 garlic cloves thinly sliced, 1 handful snowpeas trimmed, 2 medium carrots grated, 5 button mushrooms sliced, 1 cup frozen peas, 1 handful baby spinach chopped, 2 eggs lightly beaten, 2 tbsp soy sauce, 3 shallots thinly sliced



1. Cook the brown rice in salted water, drain and reserve;
2. Heat the oil in a sauce pan, add garlic, ginger and carrot.
3. Add mushrooms, snow peas and shallots stirring to combine;
4. Add frozen peas, rice and season with the soy sauce, salt and pepper;
5. Finally add the eggs previously beaten and stir everything together until eggs are cooked.
Serve.