Kitchen Therapy


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Madeleines

I loved this week’s recipe for Cook the Book Fridays, Madeleines, from My Paris Kitchen by David Lebovitz. Especially fresh out of the pan!

Warm, light with crispy edges. These were simple yet familiar and comforting.
My 18 year old son graduated from high school last week and is now studying for his final exams.

He emerged from his room, ate 3 in a row, said they were great and then disappeared back into his room with the 4th one to get on with his study.

The rest of the family filtered into the kitchen one by one and within minutes the Madeleines were gone!

Delicious 🙂
Looking forward to reading what the rest of the Cook the Book Fridays thought of this week’s recipe!


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Lamb Shank Tagine

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It has been a while since I cooked from David Lebovitz’s My Paris Kitchen. Actually that’s not true! There have been weeks I’ve cooked along with the Cook The Book Fridays group however failed miserably in documenting the efforts. I wrote about our horribly humid weather here in Sydney, our new puppy and just life getting in the way in the Hamantashcen post a few weeks back. I forgot to add in there that we are also building a new home. It’s getting there, very excited to try out my new kitchen…

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Back to this Lamb Tagine though, it was amazing!
I was determined to make it and I even checked with the weather app to decide what day would be the coolest. It was of course mid-week and soccer training night. I was ready though! And then I realised this recipe was actually very easy and it was the perfect recipe for a mid week, soccer training day 🙂
I felt pretty accomplished when the kids came home. The house smelled amazing and they had this incredible meal on a day that we usually scape things together in a rush. That was just an additional bonus to this recipe.
All I had to do was prepare the rice.
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It was sweet and rich and the lamb just fell off the bone. It was delicious. The kids loved it! It was a winner in our house. I loved the raisins and apricots in this. And the hit of spice from the cayenne pepper was perfect. Lots of different tastes and textures dancing around in my mouth 🙂
Looking forward to reading what everyone in the Cook the Book Fridays group thought!