I am back at work this week and therefore have less time to read. Oh how I wish I could sit quietly for a couple of hours and enjoy the last section of the Crazy Rich Asian trilogy!
When I come home, I am able to put my feet up for about half an hour and read with a warm cup of tea. This week I have been taking out the last of the cookies that my friend baked and gifted me for Christmas.
My friend has been trying out new recipes and adapting them to find that spot where a cookie is not too sweet. I love her new shortbread recipe with just a hint of sweetness. I find the shop bought cookies are excessively sweet and the sugar taste overwhelms the other flavours in the biscuit. Her recipe for white chocolate, cranberry and amaretto shortbread looks so easy to make. (It is even easier if I get her to bake me some more 🙂 )
My friend has recently started her YouTube channel Under 300 Calories. Head on over and see if there are any of her recipes take your fancy. And while you do that, I will continue reading the third novel in the Crazy Rich Asians trilogy by Kevin Kwan, Rich People Problems.
One of my favourite meals is the red lentils dish that my grandmother used to make. As I cook the meal, I think of her and of the times I used to eat lentil dinners with her. I think of the moments we spent in the kitchen together as I watched her prepare dinners. Those were good times and I am happy to have those memories to hold close to my heart.
The last time I posted pictures of my favourite soups, a few bloggers requested my lentil recipe. Las Thursday it was cold again with the temperatures dropping below zero and I took the opportunity to cook lentils and to take pictures of the process. This post is for you Jo, Yvette and Madhu.
The first step to making this meal is to wash the red lentils thoroughly. I wash them in warm water until the rinsing water is clear. To feed a family of four, I rinse a large cup of lentils – you would have to use less if you are cooking for two people. Put the lentils in water on a hot plate to cook and, once the water has boiled, reduce the heat to medium. The lentils do need to be watched as you may need to add water from time to time. I like my lentils to be thick and creamy – if you prefer to make a thin soup, all you need to do is add more water.
While the lentils are cooking, I prepare the garlic, onion and tomato to cook the sauce that is typically Mauritian. Often when I cook lentils, I create a fish side dish so I chop enough of these ingredients for the lentils as well as the fish. Once chopped, I saute the garlic and onions, adding the tomato when the onions are ready.
When the lentils are cooked and look creamy, I add the tomato mixture. I then add salt to taste as well as dried thyme. Once the lentils are ready, I add some canned sardines to the leftover tomato mixture (I do not add salt to the fish as it tends to be salty enough for me and my family). Once the fish is done, I cook up a vegetable: broccoli, kale, chard, or whatever green vegetable I have in the fridge. When I cook my lentils thick, I eat it with rice – this I do not do when I make the lentils into a soup.
This is what our dinner plate looked like last Thursday. Delicious! And I was lucky enough to have leftovers for lunch the next day 🙂
These were not my only posts, but they encapsulate what I began this blog with. Looking at the past posts has made me realise that there are a few topics I am not blogging about. Seems I need to share some more of my recipes, do a few more book reviews, and blog a little more on health topics.
What were a few of your first posts? You are welcome to share your favourite in the comments section below so we can visit them.