Creamed lentils

This is one of those dishes I had no idea it would turn out that way… I fancied lentils for dinner; not as a soup but rather as a side dish. Mainly because I didn’t have any fresh vegetables in the house to go with my sausages. I found one carrot in the vegetable drawer, a bunch of spring onions, a red chilli and a handful of mushrooms that also needed to go.

I finely chopped the carrot, spring onions and chilli and quartered the mushrooms and put them into a sauce pan with some olive oil and butter and gently fried them until they were soft. Then I added a tin of puy lentils, some chicken stock and seasoned well with freshly ground pepper, garlic salt and fresh thyme. I also added fresh parsley (the few sprigs that survived the recent snow) and when I tasted it I realised that the red chilli was hotter than I expected. So I added some double cream. Not quite happy yet with how the lentils tasted I added some tomato paste, a bit of ketchup, some Worcestershire sauce and a spoonful of Unami paste. The creamed lentils turned out rather tasty.

I love when things come together like that; when I can use up leftover vegetables that would not be enough to serve on their own but are plenty when combined with other things.

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Vitamin C cake

When I posted on Facebook that I baked a Vitamin C cake my sister asked if it tasted like those vitamin tablets that effervesce when you put them in water.  Of course not, I replied in a dismayed voice (only in my head though!), the C comes from citrus. And whenever I think of citrus fruits I also think of Vitamin C. There you go!

I had so many mandarins, lemons and limes that needed to go and was wondering what to do with them… jello sprang to mind but I didn’t have any good booze at home for proper jello shots so I thought why not use my lemon yogurt cake as a base and instead of lemons I use lemons and mandarins and limes?

I used the zest of two mandarins, two limes and a lemon in the cake and combined the juices of all the fruits. I didn’t change the quantity of any of the ingredients.

Once the cake came out of the oven I poked it all over with a spaghetti noodle (uncooked obviously) and then poured hot mandarin/lemon/lime syrup over it (same quantity of sugar as liquid. In this case I used a third of a cup of sugar and a third of a cup of liquid).

When the cake had completely cooled in its pan and soaked up all the syrup I took it out and iced it with icing sugar mixed with orange liquor and some mandarin juice.