Recent content by Chef Lance

Mmmm Sounds yummy Clare!

Sounds beautiful! try cous cous. It's such a cheap and versatile product. You'll love it! I don't have any recipes yet for cous cous, but keep your eyes open. Use a little garlic, chicken stock, a few veges and some lemon juice. Great stuff!

Nice to meet you Goodweed. "So you come from the Land Down-Under, where women glow and men chunder. Do you feel, can you feel the thunder..." Hmmm, now that sounds familiar. I think I've heard that in a song somewhere.:wink: If you're in the Navy then perhaps the Beach Boys may be more you...

I've never tried a Cuban "Sanga" (Aussie for slang for sandwich!) I'm going to give it a crack ow. Thanks folks :-)

G'day Mollyanne and Dave Cheers for the welcome! Excuse me for a minute, just gotta chuck another shrimp on the barbie. Fair Dinkum!

Gotta remember that it's sauce, not "soup" he he he :-)

I would work it out at around 60mls per person.

You're all so welcoming here. Love the friendliness.

Thanks Princess Fiona! Love your profile picture. Such a Princess! See ya round like a .... Ok; not this time. :lol:

Hi SonjaElen For lamb shanks I would recommend a slow cooker for sure. Take a load off yourself and let it do the work for you :wink: If you have a few carrots you could chop them up fairly chunky with a couple of potatoes, a little tomato paste, crushed garlic, dried (fresh is best) rosemary...

I agree with MSC, use a beurre manie to thicken it. I do use tomato paste to finish my bolognese sauce but that's a whole different sauce. Beurre Manie is the way to go.

Hi there everyone :smile: Just a quick note to say a very BIG hello to you all. I look forward to meeting you all (in text format) over time. I love food and cooking so I feel like I'm in heaven here. See ya'll round like a rissole :chef: Ok... that was a little cheesy.