Monday, 31 December 2007
Plain lentils? No way!
Happy New Year! :0)
Apologies for the lack of posts over the last week - we have been very busy as I'm sure have you! We had a lovely family Christmas and I hope you all did too.
I mentioned in my last post that I was experimenting with some new recipes. Some went well and others were not so good - bad in fact.
I tried falafels on Christmas Eve and instead of getting a recipe I made it up. I ended up with a chick pea jumble which didn't hold together so I didn't even try to cook it. I offered it to both Millie and her cousin neither of whom seemed too interested. Luckily I am friends with the best falafeler in the world. Rosie is one of the cooks at Cafe Kino in Bristol a truly special vegan not for profit co-operative. If you're in the area drop by and say hello from us and try her falafels. I should be able to get a recipe from her which avoids dairy and eggs and is a darn site more tasty than my attempts.
I did have more luck with a vegetable risotto which I have added to the bottom of this post. I decided to cook a risotto for us as well as Millie on New Years Eve but didn't have enough rice to go around. I thought I'd replace Millie's rice with red lentils but she was having none of it and spat them out with a distressed look on her face. I can see why she didn't like the taste as they are quite earthy. Next time I will try them with spice.
*Quantities as required*
Celery, shallots, carrot and garlic finely diced.
Veg such as frozen peas, courgette, broccoli (whatever you want / have) coarsely diced.
Veg stock (salt free if cubed) celery, onions and carrot brought to the boil and simmered while you prep the veg does nicely.
A little oil for cooking.
Parmesan if you do dairy.
Heat the oil in a heavy bottomed pan.
Add the celery, shallots and carrot and heat over a medium flame.
As they start to soften add the garlic.
Add the rice and stir through the veg.
Once the rice is almost crackling add a small ladle of the stock (the noise is called the sigh of the rice according to an Italian girl I know).
Add the remaining veg here. *Because of the veg I used I added them raw but you may wish to add them mostly steamed*
Once the stock is absorbed add another small ladle and stir it through.
Keep the risotto moving and adding stock until the rice is done - probably quite soft for babies.
If using, stir in a scant sprinkling of Parmesan.
Nice served warm. Great cold as it's stickier and you can make it into risotto fingers as in Jenny Maizels' Finger Food.
Posted by Kat - Housewife Confidential at 21:21