ingredients:
1 cup lentils
4 cups water
half teaspoon cumin
parsley finely chopped
Method
Cook the lentils for 35 minutes until soft adding more water if necessary for the desired soup consistency. In a skillet heat 1 tablespoon olive oil, 1 chopped onion and 1 crushed garlic clove. Blend in 1 tablespoon of white flour. Cook for 2-3 minutes then add sauteed ingredients to the soup and bring to the boil stirring occasionally. On reaching boiling point, remove from heat and stir in 2 tablespoons lemon juice and salt and pepper to taste. Sprinkle with parsley and serve with garlic bread.
Sunday, 22 November 2009
Friday, 6 November 2009
Roast Apple Chutney
We have thousands of apples at the moment so why not make apple chutney. It is a very good addition to curry, cheese and a whole host of meat dishes. What's more, it is a very simple process to prepare and a great seasonal gift at Christmas!!
Ingredients
6 large cooking apples
2 shallots (chopped finely)
1 tablespoon of chili vinegar
1 teaspoon of cayenne
1 teaspoon of salt
Cup of beetroot juice.
Method
Roast the cooking apples for 1 hour 200 degrees. When soft, mash them to a pulp in a pan under a low heat and add the beetroot juice. This gives a lovely colour to the chutney! Add the finely chopped challots, the chili vinegar, the cayenne pepper and the salt. Simmer very gently until the chutney is the consistency of thick cream. Bottle and seal.
Ingredients
6 large cooking apples
2 shallots (chopped finely)
1 tablespoon of chili vinegar
1 teaspoon of cayenne
1 teaspoon of salt
Cup of beetroot juice.
Method
Roast the cooking apples for 1 hour 200 degrees. When soft, mash them to a pulp in a pan under a low heat and add the beetroot juice. This gives a lovely colour to the chutney! Add the finely chopped challots, the chili vinegar, the cayenne pepper and the salt. Simmer very gently until the chutney is the consistency of thick cream. Bottle and seal.
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