Last night I marinated some lean lamb back straps in caramelized balsamic vinegar and orange juice, then pan-fried them and served them over rocket leaves accompanied by hummus, tomato, cucumber and mint salsa, and flat bread.

It was my attempt to honor the night before Good Friday when the Jewish people celebrate Passover.  Lamb, bitter greens (rocket), vinegar and flat bread (no yeast) are just some of the foods that remind the Jewish people of their miraculous escape from Egypt thousands of years ago.

It is also a significant meal for people who celebrate Easter because Jesus would have eaten similar foods as he celebrated Passover with his friends on the night before he was arrested and killed.

Religion aside, this Middle Eastern food combination is a lovely, relaxed way to start the Easter weekend.  Enjoy!

Recipe:

2 lamb back straps

Juice of 1 orange

1/2 cup caramelized balsamic vinegar (If you use plain balsamic, add 1 tablespoon brown sugar)

My good friend Katalin gave me this recipe for the most delicious way to cook dried beans. She uses black beans. So far I’ve tried it with haricot and black-eyed beans. It tastes great whichever beans you use.  I try to make a batch each week, especially at the moment when I can’t exercise and need to not over-eat. After a meal of these beans there is no room for chocolate! They taste lovely with a dollop of plain yoghurt or raita (yoghurt, cucumber and mint). I also eat them with steamed vegetables followed by fruit for a simple nutritious meal.

Katalin’s Beans

• 1 large cup dried beans
• 1 cup chopped celery
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 green capsisum, chopped finely
• 1 red capsicum, chopped finely
• 2-3 cups unsalted chicken stock
• 1 teaspoon cumin
• Salt
• 1/4 cup vinegar (I use red wine vinegar)

Soak beans in plenty of water overnight.

Heat a little olive oil in a large fry-pan on medium heat. Add onion and garlic. Cook 2-3 minutes then add celery and capsicums. Cook 5-6 minutes until softened. Drain beans and add to fry-pan. Pour in enough stock to cover. Cover and simmer on low for 1-2 hours, adding more stock or water when necessary. The beans should end up quite saucy. Once cooked add cumin, vinegar and salt to taste.

This is my favourite bread to make. It tastes delicious on its own and even better with a hard Parmesan or soft goats cheese.  This loaf which I made a few days ago was not quite up to standard because I used ordinary white flour from the supermarket. It’s much more authentic if you use top quality flour – usually from a health food shop.

This is my adapted version of a recipe by Patricia Wells from her book ‘At home in Provence‘. She has great recipes. You don’t need to use the exact amounts of the dried fruit and nuts – just whatever you prefer. You make the dough in the evening, then leave it overnight in the fridge.

Friday night is pizza and movie night in our family. Although I love the yeast bases of traditional pizza I can’t be bothered spending that much time. Here’s my quick and easy recipe. It  makes 3-4 thin and crispy pizzas.

Step 1

• Turn oven on to 220C (400F) and pour yourself a glass of wine – it’s Friday night!

Step 2 – The Base

• 1 – 1.5 cups flour (I use half wholemeal, half white)
• 1 dessertspoon baking powder
• A few shakes of Tuscan seasoning or some oregano
• 1-2 tablespoons olive oil
• Enough milk to mix to a dough. (I have used water)
• Mix dry ingredients in a bowl. Make a well and add olive oil. With a knife, stir in milk until it forms a dough. Turn out onto floured bench. Divide into 3 or 4. Roll out each piece to desired shape. Place on baking tray lined with greaseproof paper.

Step 3 – The Topping

• Spread with reduced salt tomato paste. Sprinkle each piece with 1 tablespoon grated parmesan cheese. Add your favourite toppings: chopped ham, kalamata olives, marinated artichokes, pineapple pieces (fresh or canned), semi-dried tomatoes, sliced mushrooms, anchovies. Finish with a few slices of bocconcini (fresh mozzarella) or mozzarella cheese.

Step 4 – The Oven

• Bake at 220C (400F)for 10-15 minutes. Just before pizzas are ready, throw a handful of fresh basil leaves, rocket or baby spinach on top. Cook for another couple of minutes, then serve.