Goat Milk

 

 

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.

 

 

Happy Diwali !

This recipe to eat during Diwali is divine! Sweet and savory snack for munching on throughout the celebrations.

This is not carrot cake. Here I fry my carrots instead. It is an easy vegetarian stater.

This recipe requires less than 30 mins Preparation time, 10 to 30 mins Cooking time, Serves 4.

 

Ingredients:

For the bhajis

• 150g/5½oz carrots, grated
• 150g/5½oz parsnips, grated
• 120g/4½oz gram flour
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 2 free-range eggs, beaten
• 5–2 litres/2¾–3½ pints oil, for frying

 

For the chutney

• large handful fresh coriander (approx. 50g/1¾oz)
• 3 fresh green chillies
• 3 tbsp lemon juice
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp caster sugar

 

Directions:

• For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
• Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
• To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.

 

*Recipe tips

These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven.

 

 

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.

 

Ingredients:

For the pancakes

• 150ml/5fl oz full-fat milk#ad
• 260g/9½oz wholemeal spelt flour
• 4 large free-range eggs
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1 tsp baking powder

To assemble

• 100g/3½oz soft goats’ cheese #ad
• 100g/3½oz Greek yoghurt
• 2 cooked baby beetroots, finely sliced
• 4 radishes, finely sliced
• handful watercress
• drizzle runny honey

 

Directions:

• To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
• Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
• Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
• Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
• Enjoy your meal!