Ow and last but not least: it’s Secretaressedag today here in Holland!! Secretaressedag was first introduced in the United States in 1952 to recognize the work of secretaries, administrative assistants, receptionists, and other administrative support professionals. It is held anually on the Wednesday of the last full week of April, it’s better know as Administrative Professionals’ Day over in the U.S.A.
Flowers for Ms. Pieters!! ~ Put them on my desk!!
Here in The Netherlands it was introduced on the 20th of April 1989, when I was still in primary school and is held on the third Thursday of April. The company I am currently detached to treats all their secretaries to a really nice dinner every year, so guess what I’m doing tonight…..
No, not that!!!! ( I know, a dirty mind is a joy for ever!!)
But let’s get back to the reason why I’m writing this post: it’s Thursday again and so it’s time for another great recipe of Ellie Krieger. Farah of Confessions of a Novice Baker picked a wonderful recipe for us this week: Lamb Stew with Orange. This would be a first for me: I had never cooked with lamb before. As soon as I went looking for lamb in my well-stocked supermarket I knew I was in trouble: the lamb looked soooo fat and I don’t do fatty meats, it was also terribly expensive: 250 grams were about six euros!!
I decided to pay the local turkish butcher a visit, over there I got 250 grams of lamb for only 270 grams, it was lean and he also cut it into pieces for me. I’ll be visiting that butcher more often, as I also bought a piece of veal and some ground beef and aonly spent about 5 euros!!!
The stew was easily prepared and left on the stow to stew for about 90 minutes while I went on to create other great recipes, such as previously posted Amaretti Chocolate Torte for TWD and some really tasty Quintuple Chocolate Brownies for my dad.
The stew was served with some mashed potatoes and shared with my dad an boy did we enjoy it!! It was absolutely cooked to perfection and I loved the combination of the somewhat sweet orange with the lamb. This one’s a keeper!
Farah thank you so much for picking this recipe, I really enjoyed it (and so did my dad)! Check out what my fellow Elie-istas thought about this weeks recipe over at CEiMB, here you will also find information on how to join this great group. Up next week is my pick:
Balsamic Chicken with Baby Spinach and Couscous!!