Dates, dark chocolate & walnut pastries

Dates, dark chocolate & walnut pastries

I can’t tell you all how happy I am to be back in my kitchen, after having been floored by the flu for nearly 3 weeks! I’ve been watching a lot of cooking shows these last few weeks, writing down a lot of recipes that I found inspiring, and one of those is Imqaret, which I saw on My Kitchen Rules Australia (2016 I think). The recipe was made by…

Marinated & Braised pulled lamb tacos with pickled red onion and a tomato – chilli sauce

Marinated & Braised pulled lamb taco's with pickled red onion and a tomato - chili sauce

A couple of months ago I discovered Blanco Niño, authentic tortillas made in Clonmel, Tipperary. I used the tortillas in my Mexican dinners ever since, but last weekend I decided to make a brand new Mexican inspired dinner, with overnight marinated lamb legs that I then braised in the oven for a few hours. Needless to say this recipe takes a long time to cook, so it’s for those of…

Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

Honey & Rosemary Roasted Parsnip Chips/Fries

I must admit I'm one of those typical Belgians who just love their chips. Love love love! Every time I go home to visit my family, it's the first thing I eat: chips from my local town's chipper. So for me to venture out away from traditional potato chips is quite a big thing, but these last few months I've been eating sweet potato chips more often than regular potato…

Garlic Crostini with Spiced Lamb and Avocado, Grilled Vine Tomato and Mozzarella

Garlic Crostini with Spiced Lamb and Avocado, Grilled Vine Tomato and Mozzarella

This is a sponsored post to help promote the European #LambTryItLoveIt campaign in conjunction with Bord Bia to highlight the benefits of cooking with European lamb. For more recipe inspiration, follow @TryLamb on Facebook and Instagram. All opinions, photos and the recipe itself are my own though. Here we go, my second recipe for the Lamb, Try It, Love It campaign! I previously made lamb meatballs with flavoured rice but…