July 24, 2015
Yes I admit I have been whipped into a frenzy by the latest series of Masterchef. Most of the attraction is acting the voyeur in the kitchen, not the instigator - the latter has worn caraque thin from more than two decades cooking for my not always appreciative family. Lately though, I've been inspired to deconstruct my mindset and embrace exotic recipes untested on my ravenous tribe. In tribute I have prepared a meal plan featuring lentils for each and every course, in spite of the potential jeering and the weirdness. What's so fab about lentils? They are an amazing source of fibre, vitamin B, magnesium, folate and protein and are vital in lowering cholesterol, which has particularly significance for Diabetics. Historically lentils represent the oldest legume group consumed and require minimal cooking and preparation. My entree today is Vegan Lentil Soup - which may also be termed a bisque or a chowder depending on the guest you're trying to impress.
Unbelievable as it may seem this is my photo of the dinner I prepared earlier this week - Lamb with Lentils, Mint and Feta. Hats off to taste.com for their user friendly instructions and to Harris Farm for the freshest ingredients. Smallest person and harshest critic rated my efforts 7/10 although complained my lentils were overwhelming zesty! I thought it was awesome and have fancied myself as a contestant ever since as for me it was more of a 9/10.
After all that goodness and fullness of flavour and texture, I have opted for a little nibble to accompany tea or coffee instead of a fully-fledged dessert involving complicated quenelles, infusing or tempering. Now is the time of year when waistbands invariably tighten and buttons make a habit of self-launching into unsuspecting territory - mind your bisque! This gorgeousness is titled lentil and raspberry bars and you have my blessing to also eat it for breakfast. It's made from vegetables so it's undeniably healthy, right? Enjoy - lentils rock the planet in a tiny, unsuspecting way.
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