Tuesday, 28 May 2013
I really love spicy food! And the spices in this recipe do wonders for the otherwise bland lentils. It's a lovely healthy & filling bowl of yumminess.
1 litre stock, could use vege to make it completely vegetarian but I used chicken
1 cup red lentils
3 large carrots
1 med onion, roughly chopped
5 vine ripened tomatoes, quartered
2 red chillis
2 cloves crushed garlic
2 tbsp tomato puree
1 tsp curry powder
1 tsp cumin
1 tsp coriander
2 tbsp olive oil
In a large saucepan, heat oil and add garlic, onion and chilli to the pan. Fry gently till soft
Add tomatoes, puree and spices to the pan and fry gently for 5 minutes. Add rest of the ingredients, stirring well, then pop a lid on the pan and simmer for 20 mins until lentils are soft. Add some water if necessary. Blend the soup until smooth and creamy
Serve with a dollop of plain unsweetened yoghurt and some chopped coriander.
This is such a tasty hash thrown together from leftovers of weekend meals. I really hate wasting good food so it's meals like this I get great satisfaction in creating.
You could use chopped corned beef or ham in place of the salmon but I particularly like the marriage of salmon with the mustardy buttered celeriac and peas.
1/2 cup cold smashed potato (mine is roast spud with the skins still on)
1/2 cup celeriac & pea mash (see below)
100g wood roasted salmon
Combine cold ingredients and roll into balls, then flatten and fry on a high heat for 3 minutes each side or until crisp on the outside and warmed throughout. Serve with a poached egg on top. Yum!
Celeriac & pea mash
1 celeriac, trimmed and chopped into small pieces
1 cup frozen peas
1 tbsp grainy mustard
1/2 tsp hot mustard
Salt & freshly ground black pepper
Boil celeriac for 10 mins, add peas and boil for another 5. Add all other ingredients and mash.
Wednesday, 15 May 2013
I've been loving this toastie combination ever nice having it for brunch at Joe's Garage in Queenstown last year.
Toast a nice grainy ficelle, Paneton half baked is what I used. Slice open longways and spread some crushed pineapple on one side, top with grated tasty cheese then some good quality bacon and smear over some brown sauce (smokey bbq). Pop it back in the oven till cheese starts melting. Delicious!!!
Friday, 3 May 2013
This is such a yummy way to eat potato! But I'm not going to pretend its good for you as it's cooked in cream and butter but from time to time we're all allowed a treat. It's a perfect dish to go with barbecued or roasted meat and serve with something green to keep the health conscious happy.
7 large potatoes
1 tsp crushed garlic
1 tbsp butter
Freshly ground black pepper and salt
1 cup tasty cheese, grated
Preheat oven to 180 degrees.
Very thinly slice potatoes and onion. The finer the better
Cut up the butter and smear a little on the bottom of a baking dish, then start layering potato, onion, a touch of garlic and butter. Be sure to season each layer. Finish with a layer of potato and then sprinkle with the grated cheese. Drizzle the cream all over and then bake for 30-40 minutes.
Wednesday, 1 May 2013
You can't get much healthier than this!!
The sweetness of the apple really makes this salad, I used it to accompany pork loin chops...a fab combination, apple and pork are a classic complimentary pair.
2 small carrots, grated
2 small zuchinni, grated
1 apple, grated
1/4 cup lemon juice
salt and freshly ground pepper
1/2 cup chopped fresh mint
2 tsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
Grate the carrot, zucchini and apple into a bowl and squeeze the lemon juice over immediately to prevent the carrot and apple turning brown. Finely chop the mint and add to the salad
Add some salt and pepper to taste.
When about to serve, toss through the toasted seeds