My only comment would be that it takes ages to simmer the lentils, if I could I'd probably buy them pre-cooked! (Not laziness, simply power consumption on a boat talking).
Ingredients: 200g dried yellow split peas. Rinse them well then cover with about a litre of water in a saucepan and simmer for about 35 minutes, or until they're softened. Skim the foam off the top and stir occasionally throughout cooking. By the end of the cooking time there won't be much water left in the pan, just ...
Feta & Red Pepper Dip
Tasty combination of sharp and sweet, ready in less than 2 minutes.
Simply blend together until smooth:
200g of feta cheese. 2 roasted red peppers from a jar along with a tbsp of oil from the jar. A clove of garlic. Black pepper. 1/2 tsp ground cumin and a few chilli flakes.
Eating later with spicy baked falafel and marinated chilli courgette salad. Salivating at the thought!
Smooth and creamy, like a guacamole really!
In a small food processor:
Blitz together a ripe chopped avocado; 2 cloves of garlic and a finely chopped spring onion. Add 2 tbsp of extra virgin olive oil, the juice of half a lemon and a few drops of tabasco. Blitz again then add a little water and blend until you've got the consistency you want. Season with salt and black pepper. Add more lemon juice if wanted.
Delicious with salad, couscous. Use as a dip or spread on bread/crackers. ...
Sweet & Sour quick Pickled Salad
Isn't it funny how easy it is to forget how delicious something was if you've not eaten it for a decade or more? Invited a lone sailor to have supper with us a couple of days ago, he brought his "Grandmothers special salad" recipe to share. Reminded me and the Boss of something we'd not eaten for years. Happy days!
It's almost too simple to write up but, if you like us, had forgotten the crisp simple flavours? Well, you might be nostalgically pleased.
Ingredients for the dressing: simply ...
Charred Asparagus with Caper Dressing
One of the best things about food is the pure excitement when vegetables and fruit appear at the correct season. None of this imported or forced stuff, thank you very much! YAY, asparagus season is here.
Very simple: Break the woody ends off the asparagus, shave the stems if you must, then blanch in boiling salted water for about 4 mins. Remove instantly from the water. This leaves them al dente.
Hard boil and egg or two and finely mash.
The dressing: 2 parts oil to one ...
Smooth Chicken Liver Pate
No, I don't really enjoy chopping liver either (I can hear you saying "yuck liver"!) but believe me this is so much better than shop bought. I never make a huge quantity, unless it's part of a buffet spread, as it keeps for no more than 3 days.
Remove any fat and sinew fibres from the chicken liver.
Sauté a finely diced small onion in 80g of butter until softened. Add 300g chopped chicken liver and a crushed clove of galic. Sauté until browned and cooked through. Add a tblsp of ...
Charred Sweet Potato, Spring Onion & Feta salad
Good side to the chicken burgers we are having tonight.
Simply peel and thickly slice a sweet potato, simmer in salted water until al dente. Chunk a few thick spring onions and blanch for a couple of minutes.
Char both in a griddle pan. Arrange on a dish and crumble feta cheese over.
Dress with a basic vinegarette. Measurements are 1 part oil to 1/2 part vinegar. So it's just olive oil, cider vinegar, whole grain mustard, a little salt and pepper and a dash of honey or ...
Herby Vegetable Couscous
For a grain free version just whizz cauliflower florets until they resemble grains then sauté and season.
Packed with herbs and vegetables, this is such a good side dish for any grilled foods.
Roasted vegetables: Chunk an onion, separate cauliflower florets, add a few spring onions including the thicker green stems as well as some wedges of radicchio (Italian chicory). Or use normal chicory, it's the slight bitterness you're looking for.
Toss the vegetables in a little oil and seasoning. I ...
Herb dip or dressing
Healthy and really delicious, I had mine over warm roasted vegetables but I'm sure it'd be great with raw veg, bread sticks or maybe to stuff hard boiled eggs? Endless possibilities.
All you do is blitz together chopped coriander, mint and parsley with a tblsp of tahini paste, a glug of good olive oil and the juice and zest of a lemon. Add some grated Parmesan and seasoning. If it's too thick add a little more oil and juice.
Creamy Butterbean and Spinach
Truly enjoyed this and I reckon it would work perfectly with chicken or pork medallions. I happened to have salmon fillet and it was delicious.
Simply sauté finely chopped shallots with a little garlic in butter. Throw in lots of fresh spinach and wilt. Add a drained can of butterbeans along with about 50ml of vegetable stock and white wine. Simmer then roughly mash. Add a generous splash of cream, seasoning, chopped parsley, grated nutmeg and lemon zest. Reheat then top with whatever you ...