Lentil Soup

Garlic
Onions
Lentils (orange)
Cumin
Coriander seeds grounded (optional)
Chilis
Coriander
Stock
Carrots   (or Pumpkin (roasted)/ or Sweet Potato (roasted))
Salt/Pepper

Fry chopped onions and garlic till soft.  (Add salt to make onions 'sweat', also prevents from charring.)
Add cumin, and what other spice you like.  Stir.

Add stock or boiling water.
Add roasted pumpkin or chopped carrots or roasted yams/sweet potato.  ( Set a few aside for garnish.)
Bring to boil and cook till hard veggies are soft.
Add raw unsoaked orange lentils.  Stir.
Cook till all soften and then blitz (puree).
Taste, adjust seasoning.

Serve hot with these possible toppings:
Grated parmesan
Soften mushrooms
Fried ground meat

Garnish with green leaves ie coriander and top with touch of red chilis. /Touch of lemon zest could be fabulous here too - me thinks.
Its a great 'base' for adding your own variations and touches, below hubby added fried mince meat, pumpkin seeds and fluffy white rice for a hearty all-in-one soup.

I have had this soup on the table within 30-40 minutes from thinking about it to serving it.
Just ensure the vegetables are cut small enough for fast boiling.

Nothing beats coming home on these long dark winter nights to a hot bowl of comfort soup.  Fresh bread in the oven, hoping what my kids childhood memories will be are made of.

Enjoy

Onion bread to accompany
Basic Bread Recipe - Click here

Apple Crumble

Quick Apple Crumble.


250g Plain flour
150g Sugar
Zest of lemon
120g Butter/margarine
sliced almonds
Apples what you prefer I like sour apples such as granny smiths

Method
1. Peel, core and chop apples to chunks, size of chunks depends of how mushy you like your filling.

2. Crumble all ingredients to resemble bread crumbs

3. Spread the apples onto a oven-proof dish, sprinkle the crumble mixture top with some sliced almonds.

Bake in 180c oven for about 40 mins or till golden brown.
Serve with classic custard, or fresh cream or ice cream.

Enjoy

Black Bean Beef/Chicken and Veg

Black Bean
Garlic
Vegetable Oil
Carrots
Peppers
Green Onions
Spinach
Beef
Chicken
Cornflour
Soya
Sugar

Prepare Black Bean:
Wash a generous handful of black beans in water. set a side
Peel and chop 3 good teeths of garlic, set a side

Heat a dash of oil in wok with the garlic and black beans.

Add chopped vegetables such as carrots, spinach, assorted colourful peppers (green/red/orange)

Add prepared meat (see post: Beef in Tomato Sauce)

The sauce should thicken, if you prefer thicker sauce, add cornflour mixed with water.

Serve on a generous plate with lots of chopped onions or chopped corriander
Serve with hot fresh white rice.
Enjoy

Yorkshire Pudding

The best!

Basically pancake mix:
Plain Flour
Egg
Milk
salt

Last time I added baking powder. They came out fluffy and tall.  Will try again just to make sure wasn't a one time fluke

Mix in blender or whatever thoroughly.
Heat oven to very hot and splash some oil in each cup. Heat the tray with oil inside till smoking.

Take tray out and very quickly pour the batter to fill about a 1/3 full of each cup.
Bake in very hot oven and bake till puffy and golden brown.
Serve with Roast beef and gravy, of-course.
Or for a twist, serve with whipped cream and treacle on top. Divine!

 Garlic studded entrecote, rib-eye roast.   Super soft and moist.
Put in pre-heated oven on high temp, then lower after so 20 mins to 200-ish oC  till done.  (Depends on size of rmeat)
Keep the juices and make the best ever gravy.