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I’ve had some great feedback on my recipes. They seem to be very popular and people are really enjoying them. Thank you everybody who has written to me about them. I had one lovely email which I have permission to share with you (but without the name). I love the idea of calling lamb pasta “Baaasta”. Took me a while to work that one out but it made me laugh when I did. Here it is:

Enjoyed the shanks recipe and the lamb pasta .. or baaaasta as my son called it. We’ve enjoyed them  … jolly shanks are very dear, but a yummy trip down memory lane.  I’m pretty confident they are much much nicer than my own recipe, which was a stodgy one handed down from Grandma.  I was a little timid with the garlic and ginger . VERY sparing with the hot chili, which is all they stock here in Port Augusta. Will ramp it up a little bit next time. And I’m going to cook the shanks again when we go camping .. I have a slow cooking / thermal pot thing that will go very well with that recipe.  Grateful to you for the yumminess.

That’s why I though I’d give you a quick and easy weekend snack. I hope you like it.

Easy, oil-free hummus

Oil-free hummus

Oil-free hummus

This hummus takes about 5 minutes to make, is tasty and fat-free.




Blending the ingredients

Blending the ingredients

1 can of chickpeas

1 tiny squirt of Gournet Garden garlic

1 squirt of Gourmet Garden Mild Chilli

(optional – 1 squirt of Gourmet Garden Dill)

1 lemon – juiced

1 lemon for garnish

A little water

Paprika or Cayenne Pepper for garnish

Some Turkish Bread


Juice one of the lemons and place in a blender. (I use a stick blender because it’s easier with small quantities like this. Drain the chickpeas. Add the Gourmet Garden squirts to the lemon juice and a small quantity of the chickpeas. Blend until smooth. Continue adding the chickpeas a little at a time until they have all been added. If necessary add a little water to make the paste easier to work. (If you really, really MUST have olive oil then use it instead of water here.) When it’s smooth transfer it to a small bowl. Dust with paprika (or you can use Cayenne Pepper if you like it a little spicy). Garnish with lemon wedges. Crisp up the Turkish bread in the oven or toaster and cut into fingers. Enjoy!