Mini Egg and Bacon Pots

Serves 4 people

There is no better food for breakfast than eggs. These simple Egg and Bacon Pots are perfect for all members of the family, big or small. I remember being little and dipping my toast fingers into the perfect runny yolk, then stirring it all together and eating the best part last - the BACON! This is definitely a winner and should be tried by all home cooks. There is always room for improvement so don't be afraid to add any other ingredients into your mini pots. It's all up to you!

Mini Egg and Bacon Pots

Moroccan Style Lamb Shanks

Serves 4 people

Nothing beats the aroma and taste of lamb on the bone, especially the shank. This recipe uses simple ingredients that create the best flavour for lamb. I first created this recipe for some friends and now it is enjoyed by my family at least every month. We accompany the shanks with raisin and parsley couscous, but it can also be eaten with mashed potato or rice. It definitely needs something that can soak up all that amazing sauce. Shanks look like a big piece of meat but trust me when I say you will eat the whole shank. There is no room for sharing in this dish, so be prepared to cook generously.

This recipe is cooked in a Tagine. The Tagine is designed in a way to trap the steam that rises and send it back down. So there is no need to add water half way through cooking. If you have never cooked in one please do! The flavour of your cooking intensifies and the result never disappoints.
For those who don't have a Tagine just yet, you can cook this recipe in a baking dish. Be sure the cover the dish with foil and check after an hour or so. Water may need to be added. As this recipe is cooked on a gas stove using the Tagine, substitute it with a non-stick fry pan then transfer the ingredients into the baking dish. The shanks may take longer to cook in a baking dish, possibly an extra half hour.

Moroccan Lamb Shanks

Moroccan Lamb Shanks served with Couscous

Banana Bread/Cake

One of my all time favourites with a freshly brewed espresso coffee in the morning or afternoon. This has to be the best and most enjoyable fruit bread or cake, made with one of the most popular fruits. There is always those few bananas that become just too ripe to eat, turning that awful colour. But why let them go to waste when you can make them taste even better! The recipe is 100% foolproof every time, packed with great taste.
The secret to a great banana bread is not just the overripe bananas, but the golden syrup as well. Some recipes have sugar instead of syrup, however the flavour and texture of the cake is just not the same. The recipe makes enough for a small bread tin. If you want a loaf looking just like a slice you can get from a cafe, double the mixture and cook for about 1 hour or until the cake tester comes out clean. Due to the extra time in the oven, the cake may begin to brown too much, I normally cover the tin with baking paper creating a dome so the cake still has room to rise.

Banana and Walnut (Right) and Banana Bread (Left)

Banana and Walnut Bread

Banana Bread

Banana and Walnut Bread and Banana Bread