Delicious served with mini pita breads and/or with raw carrot and celery sticks.

2 T (30 ml) olive or canola oil
1 onion, finely chopped
1 t (5 ml) ground cumin
1 t (5 ml) coriander
½ t (2,5 ml) cinnamon
½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
4 medium/large carrots, peeled and sliced into rings
2½ cups (625 ml) water
2 T (30 ml) Ina Paarman's Vegetable Stock Powder
¾ cup (187,5 ml) split red lentils
2 T (30 ml) fresh lemon juice
olive oil (extra virgin is best here)
fresh coriander

Sauté the onion in the oil in a medium size saucepan until soft and beginning to brown. Add the spices and Chilli & Garlic Seasoning and stir-fry gently until the spices become aromatic. About 1 minute.

Add the carrots and continue cooking while stirring for another 1-2 minutes. Add water, Vegetable Stock Powder and lentils.

Simmer slowly for 15-20 minutes until the lentils are soft and the mixture looks like a thick porridge.

Purée in a processor or blender. Add the lemon juice, and a couple of spoonfuls of olive oil and a bit more Chilli & Garlic Seasoning if needed.Dish up into a bowl and top with fresh coriander. Serve with pita bread, carrot and celery sticks.

CHEF'S TIP:

An excellent recipe to make in advance and refrigerate. It improves with keeping overnight in the fridge. Will keep for up to 3 days in the fridge if well sealed in an airtight container.

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Shoulder of lamb is a much neglected cut. This economical cut has more flavour than leg, but it is tougher. This double cook method is excellent to tenderize the meat.

1 onion, chopped
± 2 kg shoulder of lamb (with shank) ask the butcher to bone the shoulder and cut the shank into 5 cm pieces. Bring all the bones home. I always buy an extra shank, then the recipe will feed 6
2 t (10 ml) Ina Paarman's Rosemary & Olive Seasoning
2 T (30 ml) Ina Paarman's Chicken Stock Powder
3 cups (750 ml) hot water
1 x 200 ml Ina Paarman's Rosemary & Olive Coat & Cook Sauce
fresh rosemary

Scatter the onion and bones over the base of a large casserole or cast iron saucepan. Place the shoulder and cut up shanks on top. Season with Rosemary & Olive Seasoning. Dissolve the Chicken Stock in the hot water and pour in on the side. Cover with a tight fitting lid. Simmer very slowly on top of the stove for 2 hours (or bake in a 170ºC oven) until the meat is fork tender.

Remove meat from saucepan. Brush all over with Rosemary & Olive Oil Coat & Cook Sauce. Can be pre-prepared to this stage. Before serving, crisp up under an oven grill, on a riffled cast iron grill pan or best of all on the braai over medium coals.

Very good served with a Butterbean and Aubergine Salad and Spinach Salad with Feta and Mint.

CHEF'S TIP:

Strain the meat stock, drain off fat and remove the surplus meat from the bones. Use the stock and meaty bits to make a Curried Mulligatawny Soup. See recipe under Weeknite Winners this month.

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Tinned butter beans are one of my regular store-cupboard basics.Both aubergines and bell peppers are at their very best this time of the year.

2 medium aubergines (eggplants), unpeeled and cubed 1 cm x 2 cm
2 red bell peppers, pipped and cut into strips
½ cup (125 ml) Ina Paarman's Greek Lemon Vinaigrette
2 t (10 ml) Ina Paarman's Reduced Salt Garlic & Herb Seasoning
1 x 400 g tinned butter beans, well drained
Ina Paarman's Chilli and Garlic Seasoning

Preheat the oven to 200ºC. Toss the vegetables in an oven roasting pan with the Lemon Vinaigrette dressing and seasoning. Shake the pan to level out the vegetables to an even layer.

Roast, open, for 40 minutes until the aubergines are soft and the peppers slightly charred.

Toss with the butter beans, season to taste with Chilli & Garlic Seasoning and dish into a serving dish. Serve slightly warm or at room temperature.

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Another excellent salad to serve with lamb or grilled chicken.

1 bunch very fresh spinach leaves
2 wheels of good quality plain feta cheese, drained and crumbled
¼ cup (60 ml) fresh mint leaves
½ cup (125 ml) Ina Paarman's Feta & Garlic Dressing
3 T (45 ml) sesame seeds

Wash the spinach well. Unless you are using baby spinach, cut out the hard stalks and shred the leaves finely.

Toss the spinach, crumbled feta and mint together. Dress with the Feta Dressing and sprinkle sesame seeds over.

CHEF'S TIP:

See this month's video clip for the best method to shred spinach.

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Almonds are not only good for your heart, they also have such a romantic aura of luxury about them, besides they taste great ! The classic combination of cheese, almonds and lemon is a very good way to end a meal.

1 cup (250 ml) cold water
1 x 250 g Ina Paarman's Lemon Cheesecake Mix
1 cup (250 ml) fresh whipping cream
½ cup (125 ml) flaked almonds
¼ t (1,2 ml) almond essence

CRUST

3 T (45 ml) melted butter
11 tennis biscuits

Measure the water into a medium sized mixing bowl. Sprinkle the Cheesecake Mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth. Gently fold the whipped cream, flaked almonds and almond essence into the cheesecake mixture using a spatula or metal spoon. Stir until evenly blended.

Pour the cheesecake mixture into the prepared pan (see box instructions). Melt the butter, add the biscuit crumbs and mix together with a fork. Sprinkle over the cheesecake in pan. Press crumbs down and smooth gently with the back of a spoon. Cover and set in the fridge overnight.

TO SERVE & GARNISH:

Loosen the cake gently all round with a thin bladed knife dipped into boiling water and turn upside down on a cake plate. Decorate with candied lemon slices and toasted almonds. Serve lemon syrup drizzled over the cake.

Candied Lemon or Lime Slices

1 cup (250 ml) water
¾ cup (180 ml) white sugar
2 t grated lemon rind
4 medium thin-skinned lemons or 6 limes, thinly sliced

Bring the water, sugar and lemon rind to the boil. Add the sliced lemons or limes, cover and boil for 5 minutes. Pack hot into a clean glass jar and store in the fridge. Will keep for 3 months in the fridge. Almond

¼ cup (62.5 ml) flaked almond lightly toasted in a dry frying pan

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