Lentil Mish Mash

single portion
70g Puy Lentils cooked 20min
200g red Onion, sliced thinnish and roughly chopped
nutmeg(gr) pepper(gr) ground cinnamon
30ml Sunflower Oil
100g baby Tomatoes, halved
mixed herbs
70g tenderstem Broccoli, stems sliced thinnish, florets whole
garlic chopped fine
130g Asparagus tips, halved longways
40g roasted chopped Hazelnuts
30g Table Cheese, finely grated

LENTILS (20min)
In small frypan mixed the Onions, 10ml Sunflower Oil and the ground spices, fried to caramelize before adding the lentils. 20min in all.
10min before the end stirred in the Lentils

ASPARAGUS (20min) BROCCOLI (20min) TOMATOES (10min)
In large frypan placed the Asparagus about 7ml Sunflower Oil, the Broccoli stems with about 7ml Sunflower Oil and fried separately for 20min in all
15min before the end added the florets to the Broccoli
10min before the end added about 5ml Sunflower Oil to the pan and fried the Tomatoes and mixed herbs in that for the remaining 10min.
5min before the end added about 1ml Sunflower Oil to the pan and put the garlic in this to blond before stirring into the Broccoli.
1min before the end added the Hazelnuts to the pan to warm through on the Asparagus
At the end of cooking placed the Cheese on the Tomatoes and Broccoli

Complete protein 20.6g
Saturated fats 11.3g

Easy Double Chocolate Brownies

415g Chocolate Fudge Brownie Mix eg Betty Crocker
40ml Vegetable oil eg Olive Oil
75ml Beetroot Juice eg Cawston Press
1 whole egg
72g Dark Chocolate eg 51% Cocoa Lindt Cooking (2/5 of 180g bar)
alternative (otherwise the same)
45ml Vegetable Oil eg Olive Oil
70ml concentrated Beetroot juice eg Beet It 70ml Organic Shot
>>>very gooey, could do with 3 more minutes in the oven

Preheated fan oven to 180C
Lightly greased a 22cm square tin
Sliced the chocolate to make like flakes with some larger pieces
Mixed the ingredients together and poured into the tin
Baked 20min. Cooled before slicing.

Sliced into nine portions each brownie has:
Complete protein 0.6g
Saturated Fats 3.7g
Sugar 33g
23.7mg cholesterol from the yolk alone

Favourite Spice Mixes

CURRY POWDER
turmeric
garlic
chilli
pepper
coriander
cumin
fenugreek

GARAM MASALA
pepper
turmeric
cinnamon
cloves
cardamom

CHINESE SPICE
Szechuan pepper
fennel seed
cinnamon
cloves
star anise

THE SPICE RACK:

FAVOURITE ITALIAN INDIAN ORIENTAL
Black Pepper      
Tarragon Marjoram Cardamom Lime Leaves
Mixed Herbs Sage Fenugreek Szechuan Pepper
Fennel Celery Coriander Star Anise
Nutmeg Garlic Cumin Cloves
Cinnamon Saffron Turmeric Chilli

 

 

W 111 abcd


Sable round brushes, colours and paper:
n.3 Rhodonite genuine
n.6 Venetian Red
n.10 Lapis Lazuli genuine
Watercolour paper NOT 280gsm 38 x 28cm