Curly Kale Celeriac Lentil Plato Bake

two portions
this is intended for today and tomorrow
half served on Monday, the rest reheated on Tuesday in pre-heated oven to 180°C for 35min
for crunchy Lentils, placed Lentil side up for the first 25min; Kale side up and halved for more even heat distribution for the last 10min

140g Puy Lentils cooked 20min
80g roasted chopped Hazelnuts
4 Albumen
180g Philadelphia Light
60ml Sunflower Oil
800g Celeriac sliced into medium thin wedges about the same size
350g pre sliced Curly Kale parboiled 8min, cooking stopped with cold water and squeezed when cold
about 25g parsley roughly sliced
1\2 teaspoon garlic granules
small amount of chilli powder
1\2 teaspoon celery seeds

Preheated oven to 180°C

PLATO (15min)
Prepared the Plato, lightly whisked 2 Albumen, then stirred in the Hazelnuts and Lentils
Spread the Plato out onto a 32cm/3.85L oven dish fully lined with parchment paper
Baked 15-20min

CELERIAC (15min)
In large frypan fried the Celeriac in 30ml Sunflower Oil for 15min
10min before the end added the celery seed

CURLY KALE (15min)
In medium large frypan fried the Curly Kale in 30ml Sunflower Oil for 15min
10min before the end added the garlic and chilli

After the above are all cooked

PLATO BAKE (20min)
Spread the Celeriac over the Plato evenly
Spread the Kale evenly over the Celeriac

In a jug with 2 Albumen, the parsley and the Philadelphia, blended the ingredients with hand blender until fairly smooth, then poured carefully over the Kale, keeping the Kale well covered from the heat

Baked another 20min at 180°C

complete protein 22.5g
saturated fats 11.8g
uncompleted legume protein 9.2g

Tue 18.02 – Mon 24.02

TUE 18
Lentils, Hazelnuts, Albumen
Celeriac, Philadelphia Light, Albumen, celery seed
Curly Kale, garlic granules, chilli powder, Parsley

WED 19
Butter Beans, Hazelnuts, Albumen
Carrots, Philadelphia Light, nutmeg, pepper, cinnamon
Chard, mixed herbs

THU 20
Lentils, Pine Nuts, Albumen
Mushrooms, Fennel
Table Cheese, basil, garlic

FRI 21
Butter Beans, Peanut Butter, Albumen, pepper
Courgettes, Cheddar Cheese, tarragon
Onions, Albumen, garlic, chilli

SAT 22
Lentils, Almonds, Albumen
Carrots, nutmeg, pepper, cinnamon
Asparagus, Philadelphia Light, parsley, lemon

SUN 23
Filo Pastry, Kidney Beans, Hazelnuts, Albumen
Spinach, nutmeg, pepper, Table Cheese
Golden Tomatoes, Onion, garlic, chilli

MON 24
Kidney Beans, Peanut Butter, Albumen
Courgettes, Fennel,
Cheddar Cheese, Albumen, mixed herbs

more tbc

Sable round brushes, colours and paper:
n.10 Italian Venetian Red
n.6 Aureolin
n.3 Indigo
Watercolour paper NOT 280 gsm 38 x 28cm

additional exercise using all materials above:

n.10 value everything but not too much
God’s worlds, no, not spheres
God’s encouraging presence, no
God’s comforts where heart can feel at home perhaps
forts, perhaps
upright structures
lines perhaps in big n.10
in Italian Venetian Red, a specific person, or humans generally
vertical lines perhaps
not shapes though

n.6 about tolerance
everything is dear to God
all receive God’s guidance and support
ports perhaps
round lines perhaps
not shapes
in Aureolin, light, seeing God

n.3 respecting God
all things speak for God perhaps
peaks perhaps
triangles perhaps
in Indigo, No in crochet
negative space perhaps
triangles make all the negative space, no
not what is left of a square
about not respecting God, no
seeing God is about His choice to my mind
so No is part of that
can be one of God’s choices
therefore one way of seeing God
Indigo may be part of the same line as Aureolin
respecting God is also about seeing God, the word respect
to see again
Aureolin and Indigo may be two sides of the same thing

vertical lines in Red in 10
round lines in Yellow in 6
triangles in Blue in 3
Blue and Yellow perhaps part of the same thing