Changing our food habits

I enjoy my food!  As my kids get older and do their own thing at night (e.g. going to the gym, staying late at uni) and my husband works late at the office, we do not get to sit together at the dinner time as much!  I HATE THAT!  So instead of making meals that get heated up later (they never taste the same) and not appreciated as much, I am doing finger foods.

These are easy to make and freeze nicely!

LAMB AND PINE NUT BOATS oven

sprinkle of olive oil

2 small brown onion, chopped finely

4 cloves garlic, crushed

1 tblspn ground cumin

1 kg lamb mince

2 medium tomato, chopped finely

2 tblspn parsley, chopped finely

2 tblspn lemon juice

2 tblspn sumac

5 sheets frozen shortcrust pastry

1 egg, lightly beaten

4 tblspn pine nuts

2 tblspn parsley, chopped finely

sauce

1 cup greek style yoghurt

2 tblspn sumac

Heat oil in a medium size non stick frying pan, cook onion, garlic and cumin until onion softens.  Place onion mixture in a medium sized bowl with the next 5 ingredients until well combined.  Preheat fan forced oven to 180 C and line 3 oven trays with baking paper.  Cut each pastry sheet into 9 squares.  Brush egg on two opposing sides  of a pastry square, place 1 tablespoon filling along centre of square.

Bring egg brushed sides together, then push the 2 unbrushed sides inward to widen centre opening, making boat shape and show filling.  Sprinkle some of the pine nuts on exposed filling, place boat on prepared  oven tray.  Repeat process with remaining pastry squares spacing about  4 cm apart on oven trays.

Bake for about 20 minutes or until browned lightly and cooked thoroughly.

Mix yoghurt with sumac in a small bowl and serve boats sprinkled with parsley.             makes 45

Did you know that…………….

the novelist, Ian Fleming was the cousin of actor Christopher Lee……………………….