Lentils, Goats Cheese with Caramelized Walnuts – Popular Gourmet Recipe

 

 

Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.

 

Ingredients:

  • 100g/3½oz soft goats’ cheese #ad
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • few sprigs oregano
  • 300g/10½ oz Spanish pardina lentils or other green lentils
  • 600ml/20fl oz fresh vegetable stock
  • 2 ripe vine tomatoes, skins removed and chopped
  • 75g/2½oz caster sugar
  • handful shelled walnuts #ad

 

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp finely chopped chives
  • ½ tsp finely chopped mint

 

Directions:

  • Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
  • Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
  • To make the dressing, mix the ingredients together in a bowl.
  • To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.

 

How to Make Gulab Jamun – Popular Traditional and Easy Dessert Recipes

Gulab jamun

Happy Diwali!

Recipe to celebrate the vibrant Hindu festival of lights.

Gulab jamun are a popular classic Indian sweet originally made of milk solids, sugar, water rose and cardamom powder.

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

This recipe requires 1-2 hours Preparation time, less than 10 mins Cooking time, and Serves 2.

 

Ingredients:

For the dough balls

  • 350ml/12fl oz #CommissionsEarned goat milk
  • 225g/8oz #CommissionsEarned powdered milk
  • 25g/1oz  butter, #CommissionsEarned  melted
  • 110g/4oz plain flour
  • 1¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • vegetable oil, for deep frying

For the sugar syrup

  • 200g/7oz caster sugar
  • 100ml/3½fl oz water
  • few strands saffron

To serve

  • 1 tbsp chopped pistachio nuts
  • 1 tbsp flaked almonds, toasted in a pan

 

Directions:

  • For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
  • Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (*Caution: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
  • Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
  • When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
  • Garnish with chopped pistachio nuts and flaked almonds and serve.

 

How to Make Chicken Pot Pie – Popular and Easy Gourmet Recipe

Chicken Pot Pie Recipe

It is easier than you think to make a crowd-pleasing homemade chicken pot pie. Everybody will fall in love with this easy Chicken Pot Pie!

This is a delicious chicken pie made from scratch with peas, carrots, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

This recipe requires 20 mins Preparation time, 50 mins Cooking time, 10 mins Additional time, Serves 8. Yield: 1 9-inch pie. 412 Calories per serving.

 

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1 ¾ cups chicken broth
  • 2/3 cup goats milk #CommissionsEarned
  • 2 (9 inch) unbaked pie crusts

Directions:

  • Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
  • Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
  • While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
  • Slowly stir in chicken broth and milk.
  • Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
  • Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
  • Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
  • Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
  • Serve immediately and enjoy!

 

*Note: You can Store chicken pot pie – Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.