Wednesday, April 23, 2014

Slow roasted lamb...

I love lamb. Lamb eaten in spring time tastes even better, there's something almost magical about lamb this time of the year. I don't have to convince anyone that Irish lamb is probably one of the best in the world and I'm so grateful to have such an easy access to it - all year round. I went for the below recipe, as I didn't want to stand over the cooker and cook, stir, mix etc. I wanted something easy and fuss free. The only problem, well more of a difficulty I had with this one, was all the waiting! Your kitchen (and the whole house for that matter) smells so delicious and comforting, but no, you have to hold back and wait... 6 hours to be exact! But I tell you one thing - it was SO worth the wait! The result -> moist, melting in your mouth, aromatic and delicate lamb. I could just eat it on its own, dipping the meat pieces in the sauce that was left in the roasting dish. It reminded me of BBQ pulled pork, same principles, similar result but such a different taste!
I really DO hope you'll try this! I promise that you will never look back :)

Recipe taken from a great cook book "An Irish butcher shop" by Pat Whelan.

How to make it...

Friday, April 18, 2014

Simnel cake...

Easter in full swing! I've heard many times about simnel cake but never ever made it before. What a shame! If you've never eaten simnel cake I can tell you it's lighter version of the Christmas fruit one. There's no booze in it and less spices - only cinnamon. It's moist, sweet and very rich. What's important - it's easy to prepare :) I hope you'll try it - it definitely is my new Easter tradition!

"The Simnel cake is a symbolic Easter cake and is decorated to signify aspects of Christianity. The eleven marzipan balls around the cake represent the 11 disciples, though there were 12 – Judas Iscariot betrayed so he is omitted! Some people just put a large ball in the centre of the cake to signify Jesus." - by

"Simnel cake is traditionally eaten on Easter Sunday. In olden days female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would take this home on their rare visits to their mothers on Mothering Sunday." - by

Recipe taken from Paul Hollywood's book "How to bake".

How to make it...

Monday, April 14, 2014

Walnut and honey loaf / cupcakes... by The Hummingbird Bakery

I know it says loaf in the title and that's exactly what you'll find in The Hummingbird Bakery cook book, but I found some time ago, that cupcakes have a better chance of being successful (meaning eaten!) in my house.I guess they fit a pair little hands perfectly ;) I've also noticed that cupcakes will disappear within the day, two tops, whereas the cake can last even 4 days.
This recipe (either you'll chose to make loaf or cupcakes) is a perfect marriage of walnuts and honey. The cake itself is soft and moist (from the honey syrup you pour over) and chopped nuts inside give you a little bit of crunch. As with all The Hummingbird Bakery recipes I have tried to date, with this one as well I reduced the amount of sugar I used - especially that you're adding honey to the batter too.
Do try those! They're perfect with a cup of strong coffee! :)

How to make it...

Friday, April 04, 2014

Rajma - red kidney bean curry...

If you're reading Anula's Kitchen for a while now, you know I love Indian cuisine, so when I came across this new (to me) recipe I just couldn't not to try it. I have never before came across red kidney beans in a curry - always thought more of lentils, chickpeas and vegetables like cauliflower or aubergine. Rajma turned out to be very tasty and quite filling meal - one that I'll make again and again in the future! I read that traditionally it should be served with rice, but as I already had some naan bread at home I ate it with that and a side of cauliflower steaks :)

"Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala." - by
Recipe taken from

How to make it...