Indian Spiced Lamb Racks with Naan and Honey-Lime Yoghurt

We decided to try a new recipe tonight and ended up with this one thanks to Donna Hay with a few minor variations. Unfortunately we were both too hungry to consider taking a picture and we just scoffed it down.

With the use of shop-bought curry paste and naan this is a super quick, easy and delicious meal. Our version, where we decided to make our own Naan Bread was also pretty quick and easy but just required a bit of early preparation to allow the Naan time to rise. The juices from the lamb mix with the yoghurt, chilli and mint, and then soak into the naan. Delicious!!!

We are sure that this one will appear on weeknight menus again in the future.

Simple Hollandaise Sauce

Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.

This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.

I’ll post some pictures next time I make it.