Vegetable Flan

Vegetable Flan

Last week with a couple of friends we inaugurated the coming of autumn with the first cheese fondue of the season. That would be the first of a long weekend of fun celebratory events. Continue reading

Came Sunday, all I wanted was to hang around the home: no sports, wide pants and top, film and lit fireplace. I also wanted some easy to make food and found this flan recipe (in French), which I found would suit the mood. I made a few small changes and additions to the original version, the main one being the addition of lentils and some extra cheese.

 

 

Vegetable Flan

Recipe for 4

Prep time: 15-20 min

Cook time: 35 min

 

Ingredients:

130 cooked lentils (if you still have to cook them, the equivalent is 50 g raw lentils)

2 tomatoes

2 small zucchini

1 onion

2 tbsp. of thyme leaves

20 cl of fresh cream

4 tbsp. flour

4 eggs

100 g grated hard goat cheese (or any other cheese you like)

Salt and pepper

 

Recipe:

Preheat the oven th.6 (180°C).

Cut the tomatoes in half and remove the seeds, then cut them into small cubes of about 1 cm. Now take the zucchini and make zucchini spaghetti using a spiralizer. Alternatively, if you’re using a knife, cut the zucchini by its length into thin slices and then cut each slice into spaghetti like strings. A third alternative is to cut them into cubes of 1 cm. Chop the onion.

Mix all the vegetables, the thyme, the lentils and the grated cheese and place everything in a greased baking dish.

Add the flour to a bowl; add the cream and mix; then add the eggs, salt and pepper, blend all the ingredients together. Pour on the vegetables and gently move them to make sure the egg mix fills any gaps.

Bake in the oven for 35 min. Once done, use a knife to detach the flan from the edges. This dish can be made ahead. Serve hot or at room temperature.

 

Lentil Grapefruit Salad with Salmon Served in a Glass

Lentil Grapefruit and Salmon Salad Served in a Glass Despite the cold weather I felt like having something fresh and light. This past week I wanted to avoid eating too heavy but yesterday, I already broke my resolution Continue reading

when I was invited by my Italian friend Simona to eat specialities from the Valtellina: “sciatt” and pizzoccheri. The “sciatt” are buckwheat battered pieces of cheese (and so obviously they are fried). The main dish was pizzoccheri which, up to now, is a dish I have never seen served in a weight loss facility. I knew I would like it and indeed it was a truly delicious dinner and I thank her for the nice moment. Nonetheless I have broken my resolution. Today I wanted to catch up since I finally managed to have a moment with my mother so I made this recipe. I made it for her because I know these are all ingredients she really likes. We had a nice moment and almost didn’t even touch any family related matters. Around a glass of white wine we enjoyed this salad while my dog was making herself get noticed, hoping we would feel generous and share our salmon.

Lentil, Grapefruit and Salmon Appetizer 3

 

Lentil Grapefruit Salad with Salmon Served in a Glass

 

Prep time: 15 min

Cook time: 25 min

For 4 portions

 

Ingredients:

120g green lentils

2 tbsp olive oil

100g Greek yogurt

2 tbsp chopped parley

80-100 g smoked salmon

2 spring onions

2 small grapefruits

Cayenne pepper

Salt and pepper

2 tbsp lemon juice

 

Recipe:

Cook the lentils in two times their volume in water for 25 minutes. Once ready, add the olive oil, the cayenne pepper, salt and pepper to taste and set aside to cool.

Mix the yogurt with parsley and set aside. Cut the smoked salmon into small pieces.

Slice the spring onions. Cut the top and bottom off the grapefruit and then with a knife remove the skin following the shape of the fruit. Remove each section by cutting along the membrane. Keep any of the juices dripping from the grapefruit. Cut each section into two or three parts and add them to the lentils along with the spring onions. Add grapefruit juice mix and correct taste with cayenne pepper, salt and pepper if needed.

In a glass place the lentil salad, on top place the yogurt with the parsley and then the salmon. Drizzle with a bit of lemon juice and repeat the operation for the other three glasses. Serve.

Coconut Lentils and Turkey

Coconut lentils and turkeyI guess that the appreciation I have for lentils is something my mother passed on to me. I didn’t inherit her calm though. I declare this week to be a total technological disaster; on Monday I put my music player in the washing machine and yesterday morning my main computer died. Thinking back I admit I slightly lost my patience; fortunately no one saw nor heard me cursing and menacing my laptop of physical punishment. Continue reading

I once heard on the radio that apparently lentils can be a good thing for the mood and this felt like a good excuse to for this recipe. The lentil, or the poor man’s caviar or meat (depending on where you are), is an ancient produce which was among the first to be harvested by humans. During centuries lentils were destined to be consumed by the poor but where the Greeks would follow this ‘rule’, the French Court under Louis XV would bring them back into fashion (at least for a while) thanks to his wife, the queen Marie (source: http://www.vegparadise.com/highestperch22.html )


Coconut Lentils and Turkey

Recipe for 2
Time: 20-25 min


Ingredients:
-1 onion
-1 garlic clove
-2 carrots
-2 celery stalks
-Oil (I used canola)
-½  tsp ground coriander seeds
-1 tsp garam masala
-100g Puy lentils
-2dl vegetable or chicken stock
-2 small turkey steaks or chicken breasts
-2-3 pinches sugar
-2tsp creamed coconut
-2 tsp chopped fresh coriander leaves
Salt and pepper.


Recipe:
Chop the onions and the garlic and dice the carrots and celery into about 1 cm pieces. Heat a tbsp. of oil in a pan and add the onion and garlic and cook on a medium heat until translucent.
Add the carrots and celery and roast for a couple of minutes. Add the ground coriander seeds, garam masala, salt and pepper.  Now add the lentils and the stock; stir and cover; cook for 15-20 min. Stir occasionally.
Cut the turkey into about 3 cm pieces; add salt and pepper and mix in the flavours. Heat 1 tbsp of oil until very hot and add the poultry pieces to sear on all sides. Remove from the pan and set aside.
Once the lentils are done there should be a little liquid left, in case there is too much, leave it to reduce without the lid until part of it has evaporated. Add the sugar and the creamed coconut and stir to melt them in. Add the chicken, stir again and serve with some sprinkled coriander on top.