Regret

In this moment of silence

Don’t pity me my pain

It’s here in isolation

I fall on your disdain

For all that pulls me under

I know there is a Hell

There’s nothing I know better

I know it all so well

Shamed into my solitude

And left with little care

Lost within my speechless grief

My glorious despair

I had hope and I believed

But yet the sun still set

And darkness fell upon me

To bathe me in regret

Carry On

Try to find the strength you need. To calm the doubts in your belief. If you’ve the will, you know your spirit will not break.

If you have strength, then you’ve belief. If you show love, your heart still beats. You’re never quite as lost as you may think.

Though far from shores you’ve yet to reach. Without a star to cross the sea. No avenues of light to guide you to the answers you can’t see.

Seeking fortitude of heart and mind. But who can guide the lost and blind? And who but you can make in Hell yourself a Heaven?

Face your fears, and face your shame. Face the idols you have made. And raze them back unto the dust from which they came.

Be not a servant of the weak. Be the light and change you seek. Leave no stone unturned, and find the strength to carry on.

Hot and Fiery Lamb Masala

Masala is a word of Indian origin, meaning mixture of spices. For instance, the term “garam masala” literally means a “hot mixture of spices”, and is a combination of ground roasted cumin seeds, coriander seeds, cardamom, cloves, and other spices.


Prep: 15 Minutes

Cook Time: 40 Minutes

Yield: 4 Servings


Ingredients

  • 2 tablespoons of ghee* or 1 tablespoon of sunflower oilSunflower Oil
  • 1 onion, finely chopped

Onion

  • 1 teaspoon ground cumin

Cumin

  • 1 teaspoon ground coriander

Coriander

  • 2 bay leaves

Bay Leaves

  • 2 teaspoons whole black peppercorns, lightly crushed

Whole Black Peppercorns

  • 3 teaspoons mild paprika

Paprika

  • 1-2 teaspoons hot chili powder

Chili Powder

  • 3 garlic cloves, finely chopped

Minced Garlic Cloves

  • 2 inch (5cm) piece of fresh ginger, finely chopped

Ginger

  • 1 x 26-28oz (750g) jar or can of crushed tomatoes or tomato purée

Crushed Tomato

  • 3 tablespoons heavy whipping cream

Heavy Cream

  • 1/2 cup cashews, ground

Ground Cashews

  • 10oz (300g) leftover roast lamb, coarsely shredded or sliced

Roasted Lamb

  • sea salt and freshly ground black pepper

Sea Salt and Pepper


1. Heat the ghee in a large, deep frying pan over low heat. Add the onion and cook for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder while stirring. Cook for a couple of minutes longer until fragrant.

2. Add the garlic and ginger and cook for a few more seconds while stirring. Pour in the crushed or puréed tomatoes, cream and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer for 25-30 minutes. Taste and season with salt and pepper.

Masala

3. Serve hot over basmati rice with a crisp green salad on the side.

Masala Over Basmati

Variation: Stir in some fresh spinach or 1 cup of frozen peas, thawed, for the last 5-10 minutes of cooking.


*Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets and it will give your masala an authentic touch.

Roasted Leg of Lamb with Garlic and Rosemary


Prep: 15 Minutes

Total Time: 2 Hours 40 Minutes

Yield: 8 Servings


Ingredients

  • 1 (7-pound) semi-boneless leg of lamb
  • 4 cloves of garlic
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper

Additional Items

  • Roasting Pan
  • Meat Thermometer
    unnamed


  1. Preheat the oven to 350°F.
  2. Pat the lamb dry and score fat by making shallow cuts all over with the tip of a sharp, small knife.
  3. Pound garlic cloves into a paste with the sea salt using a mortar and pestle or meat tenderizer. Stir together with rosemary and pepper.
  4. Put the lamb in a lightly oiled roasting pan and rub your paste all over it (top and bottom). Let stand at room temperature for 30 minutes.IMG_0954
  5. Roast the lamb in the middle of your oven for 1 1/2 – 1 3/4 hours until a meat thermometer inserted two (2) inches into the thickest part of the meat (be mindful not to touch the bone) registers 130°F. unnamed
  6. Transfer to a cutting board and let stand for 15 – 25 minutes before carving. For medium-rare, the internal temperature will rise to about 140°F.

* Enjoy!*

Want to know what to do with those leftovers? Take a look at my new recipe for Hot and Fiery Lamb Masala!

Double Chocolate Malted Milk Biscotti

A big favorite amongst chocolate lovers, people of all ages will go for this candy-infused version of the biscotti. 


Prep: 30 minutes

Bake: 25 minutes at 325°F + 16 minutes at 325°F

Cool: 1 hour

Makes: 36 cookies


Ingredients:

For the biscotti

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup malted milk powder (I used Nestle Ovaltine Chocolate Malt Flavored Milk Additive for this recipe)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped malted milk balls (Whoppers)
  • 1/2 cup milk chocolate pieces

For the dipping chocolate

  • 8 ounces bittersweet baking chocolate, chopped
  • 2 tablespoons butter

For the biscotti:

  1. Preheat oven to 325°F . Line a large cookie sheet with parchment paper; set aside.
  2. In a large bowl stir together flour, cocoa powder, malted milk powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl whisk together eggs, sugar, melted butter, and vanilla. Add egg mixture to the flour mixture; stir until dough starts to form a ball. Stir in malted milk balls and chocolate pieces (dough will be crumbly). Knead the dough until it comes together.
  3. Turn the dough out onto a lightly floured surface. Divide dough in half. Shape each half into a 10 inch log and place about 3 inches apart on the prepared cookie sheet; flatten slightly to about 2 inches wide.
  4. Bake for 25 minutes. Cool on cookie sheet on a wire rack for at least 1 hour. Biscotti 2 - The Cosmic Kitchen
  5. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1 inch slices. Place slices, cut sides down, on cookie sheet.
  6. Bake for 8 minutes. Turn slices over; bake for 8 minutes more. Transfer to a wire rack; cool. (Cookies will crisp as they cool.)

For the dipping chocolate:

  1. In a heatproof bowl over a pan of boiling water, stir and melt the chocolate and butter together until combined.
  2. When the biscotti have cooled, dip the bottoms in the melted chocolate, then allow to set, lying on their sides on baking paper.

Biscotti - The Cosmic Kitchen

Here Comes the Night

Here comes the night

Like a dream, like an endless sea

I drift away, lost in an ocean of me


Don’t need to take your hand

Nothing to lose

I’ll face these fears, like I know I should


And I, I refuse to close my eyes

Traverse the hellfires of my mind

Follow my heart back to shores

I left behind


There is an end

In your dreams, where it’s always been

Where the skies can clear and hearts can mend


And I, I refuse to run and hide

Will not give up and say goodbye

I will dry these tears and find

A place that’s mine


Here comes the night

Late and Lonely

Hey there late and lonely

Been seeing you around

Everything moves slowly

Whenever you’re about


Hey there late and lonely

So gloomy and so grey

Every room seems empty

When you decide to stay


Hey there late and lonely

Hello again my friend

For someone who can’t speak

You’re always in my head


Hey there late and lonely

I see you’re back again

Can’t help but to wonder

Has this become a trend?


Okay late and lonely

Your welcome’s up and so

Time for you to leave now

It’s time to let me go