Though I’m saying hello to you all here for the first time, I had to say goodbye to a lot of people this week. You see I’m currently doing a summer project, and living up to the 2nd part of my name, being a Physicist, a lot of my friends were also doing projects this summer, and many of them finished on friday, so I had to say good-bye to a lot of them for two months.
Though this was saddening, it did had some benefits, namely the redistribution of food that occurred. People were leaving flats and didn’t want to leave stuff that would go off, so I managed to get myself almost a weeks worth of veg, onions, garlic, cucumber, spinach and cabbage. Oh cabbage, as a kid I never used to have an opinion of cabbage, it was just a vegetable my mother occasionally gave us, but now I quite like it, which is why I’m going to be daring and feature it in my first recipe.
Flavoursom puy lentils
Terrible name for a recipe I know, now this is based on something i cooked this week, something I cooked for my parents wedding anniversary, and something that was cooked for me during a charity Come Dine With Me.
- Puy lentils (as many as you like, scale up or down to match your proportions)
- 1 medium onion chopped
- A few cloves of garlic chopped (I like lots but I know some people aren’t so keen.)
- Half a cabbage chopped
- A few rashers of smoked bacon
- small knob of butter
- vegetable stock
- Marmite or similar concentrated stock
- red wine
- Measure out your desired amount of lentils and boil them according to the instructions on the packet, if you want them to be full of flavour add some stock.
- When the lentils have about 10-5 minutes left to cook, start to heat the butter in a little oil in a seperate pan. To this pan, add the onions garlic and bacon, cook until the bacon has browned a little and the onions and garlic has softened.
- Transfer the lentils with a bit of the stock into the pan with the onions and add the Cabbage, leave this to simmer for a little while.
- Now add the Marmite (I’m a sucker for its rich flavour) or your substitute, stir it in, and then add a little wine to give the dish depth.
- Once the lentils seem to be in a thick rich source, season to taste, and serve.
I like this on its own, or as a packed lunch or with something relatively light, though it works as a side to almost anything.
Well there you have it, my first foodie post, sadly without pictures as I didn’t take any, but if i cook this again I promise to upload them.