New recipe alert!!!….and a few Eat out photos xx

HOLA!!

Happy FRIIIIIIDAAAAYY!!

I am back in Spain after spending 3 weeks in London and as much as I love and miss it there, I am glad to be back in the sunshine here. I stepped off the plane at 10pm and it was still 25 degrees…AMAZING!

Back in the kitchen too, but first a few more photos from all of the yummy places I had eaten dinner at in London, check out the below link, click on the images and it will take you to their websites :),

https://lululemonandlace.com/eat-out-2/london/

So last night I made a Lentil and Egg curry, this is a favourite of my family and my Nana use to make the most amazing version of it. It is great for kids too, not too spicy and really healthy. You may think using eggs in a curry sounds a little crazy but it really does taste good, you have to try it!!!

My Nana always used red split pea lentils, I couldn’t get hold of these yesterday so I decided to try this with Spanish Castellana lentils. These are a green lentil which keep its shape and texture fairly well, rather than the chana dal lentils (yellow split pea) or the red which mush up when cooked.

It worked really well, something a little different too. I also added some butternut squash for sweetness and served it with my Tamarind Rice……perfect Autumnal dish….

Green Lentil, Butternut Squash and Egg Curry

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Simple Ingredients

Ingredients:

1 large onion diced

1 small squash diced (mine weighed 597g before cutting) also reserve the seeds

5 fresh tomatoes

280g castellana lentils

4 eggs

2 tbsp Oil

4 cloves garlic

40g ginger grated

2 red birdseye chillies

2 tbsp coriander seeds

1 tbsp cumin seeds

1 1/2 tso fenugreek seeds

4 cardoman pods seeds only

1 tsp turmeric

salt

1 tsp sugar

Handful chopped fresh coriander

Method:

Pre-heat the oven to 200 degrees.

First you need to cook the lentils, pop into a large pan with around 4 cups of water and a pinch of salt, bring to the boil and cook until tender. Add little bits of water if it sticks but I used 4 cups to the 280g of lentils.

While the lentils are cooking dry fry the spices; coriander, cumin, fenugreek and cardomon..

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Once you smell the aroma remove from the heat and grind. I used a coffee grinder but if you don’t have one you can use a pestle and mortar.

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Grind to powder, then add in the turmeric and one of the chillies grind again…

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Next take 3 of the tomatoes place in a hand blender with the garlic and blitz up to be liquid. Set aside.

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Now take a good deep frying pan (one that can be placed in the oven) add in the oil and the onions and cook until soft. Once soft take half of the onions and blitz up into the tomato and garlic mix.

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Tomato, garlic and onion

Set aside again.

Add the squash to the pan with the remaining onions and cook for 3 minutes

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Then add the ginger and the remaining full chilli (prick this with a knife)

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Now add in the ground spices…

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Coat the squash well.

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Now pour in the tomato mix.

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Stir well, then add approx 300ml water to the blender container to get all the tomato juices out, add this to the pan too.

Next cut the remaining two tomaotes into wedges and add to the pan

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Season really well with salt, I would say at least a teaspoon, and also add a teaspoon of sugar, stir well.

Now your lentils should be cooked, they should have soaked up most of the water;

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Pour these into the pan with any remaining water

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mix well

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Cover with foil and place into the oven.

Now while this is cooking start your rice, I have blogged this recipe before;

https://lululemonandlace.com/recipes/curries/south-indian-fish-curry/

TAMARIND RICE

Ingredients

I mug Basmati rice (just use your normal coffee mug)

2 mups boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

Clove stalks from the curry

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

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Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.

Add in the rice and coat in all of the spices.

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Now keeping the heat on high add in the boiling water and stir well.

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Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.

Uncover and fluff up with a fork then you’re ready to serve.

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After about 25 minutes check on the curry in the oven, taste see if it needs more seasoning, and check if the squash is soft.  Add in the fresh coriander, stir well and remove the foil then place back into the oven for another 10 minutes.

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At this point place the seeds from the squash on a baking tray season well and pop in the oven.

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Lastly boil your eggs!!

Place the eggs in a pan with cold water to cover them, bring to the boil once the water is bubbling away time the eggs for 4 1/2 minutes, this will leave the eggs hard boiled but with a very slightly soft yellow. I don’t think you want a runny yellow for this dish.

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Carefully peel the eggs while warm, I placed them into cold water for a minute then peeled them.

Now you’re ready to plate up! Take the curry and seeds out of the oven, half the eggs and place over the curry and sprinkle with the seeds, serve up with the rice.

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Enjoy, and have a fantastic weekend.

Love Lulu xx

❤ ❤ ❤

 

 

 

 

 

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