FrankiePanky:
Claire made date and tamarind chutney from scratch
FrankiePanky:
some key ingredients for the chutney
FrankiePanky:
the chutney is almost cooked enough to be pressed through a sieve
FrankiePanky:
the finished date and tamarind chutney
FrankiePanky:
rosewater and spanish saffron for the lamb recipe
FrankiePanky:
combining drained yogurt and chickpea flour
FrankiePanky:
here's the recipe...
FrankiePanky:
combining spices, saffron, rosewater and the batter
FrankiePanky:
spreading the batter over the legs of lamb
FrankiePanky:
combining the marinade paste and the lamb
FrankiePanky:
YUM! (not)
FrankiePanky:
Claire and Tara's sweet and spicy red pepper jelly
FrankiePanky:
carmelizing sugar on the top of my famous creme brullee
FrankiePanky:
Claire making some creme de menthe chocolate truffles
FrankiePanky:
Claire making some creme de menthe chocolate truffles