Sunday Dinner at home

Sunday. It seems like Sundays are always eating and cooking days in our home. It started off with Andre and Sophie making the best pancakes we've ever had! And then I made a recipe from Tessa Kiros' book (Falling Cloudberries) called Tava (Cypriot baked lamb and potatoes). We took a few pics as the dish progressed. And we added a pea recipe which I found in today's newspaper by Karen Martini. Both were delicious and all agreed we can make it again. Sjoe!!!
And we toasted Lynne's Dad - Derick's birthday - a mere 80 years old today. Happy birthday Granpa!

For those interested in the recipes, here goes:

TAVA by Tessa Kiros is a Cypriot baked lamb and potatoes with cumin and tomatoes dish.

• Put 2 red onions, 1,2 kg potatoes, 1kg lamb (cut into chunks) into a deep baking dish.
• Add parsley, 3 heaped teaspoons cumin seeds, 125ml water and about 125ml olive oil to the dish.
• Place 5 ripe tomatoes - quartered) on top and season with salt, pepper and a blob or two of butter.
• Cover with foil and bake in a hot oven (180 degrees) for 2 hours.
• After 2 hours, remove the foil and gently turn the lamb and vegies before returning it - uncovered - for another 45 minutes.
• Serve hot. It is also delicious cold the next day.
  

BRAISED PEAS courtesy of Karen Martini in Sydney Morning Herald's Lifestyle supplement.

• Cook 8 baby chat potatoes in lightly salted water until tender. Drain, peel and cut into slices.
• Heat olive oil (120ml) in a large pan and cook the 8 anchovy fillets for a minute.
• Add 3 cloves of crushed garlic and 4 chopped eschalots and cook till lightly browned.
• Add 4 cups frozen peas and 2 tablespoons water and cook for 4-5 minutes.
• Season and add potatoes.
• Simmer for 2 minutes and serve with 5 sprigs of mint and the juice of half a lemon.