Vege Lentil Bake

 I heard this recipe shared on Radio New Zealand in the winter of 2024, while I was driving somewhere. It sounded great, so when I got home I tracked it down and eventually we made it.

A Julie Biuso recipe called "Lentil Pie with Puffy Cheese Sauce". To be honest that's not the most inspiring name for such a delicious dish. And the cheese sauce isn't overly puffy. But I tell you what- it is so worth making.

I have discovered that there's loads of flexibility in this bake so just use what you have and go by your own taste and preferences.

Start with the vegetable base as in Julie's recipe:

• 2 Tbsp olive oil
• 1 large onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 tsp chopped rosemary
• ¼ tsp fennel seed
• ½ tsp ground cumin
• 350g (3) carrots, peeled and grated
• 350g (3) zucchini trimmed and grated
• Salt
• Freshly ground black pepper to taste
• 1 Tbsp standard flour
• 1 x 400g can lentils, drained
• 1 Tbsp tomato concentrate
• 1 Tbsp red wine vinegar
• 1 x 400g can cherry tomatoes in sauce (Mutti band)

And here's my alternative to the onion & garlic:

In a large pot saute:

2 leeks and a whole pile of onion weed

Other vege options: mushrooms, watercress, wild greens, spinach, red pepper, sweet corn and anything else you think might work.

Left-over chicken is also good.

Basic method is to saute all the first lot of ingredients, simmer until tender.

Then add the rest & gently fold together.

Pour in to a greased dish or two smaller ones.

The sauce part:

• 45g (3 Tbsp) butter
• 4 level Tbsp standard flour
• 400ml milk
• Salt
• Freshly grated nutmeg
• Freshly ground white pepper
• ¾ cup grated vintage cheddar cheese
• 1 medium (size 6) free-range egg
• 
  

 My additions: a dsp of whole grain mustard, a dsp of Ajva, much less cheese, possibly a little parmesan over the top. I used black pepper in the sauce too. This gives a bit more flavour.

Pour the sauce over the top of the vegetable base.

I gave the top a sprinkle of my own dried herb mix of rosemary, sage and thyme & a little paprika.

Bake for around 40 minutes in a moderate oven.

This was our last version of veges cooking.

Then with the addition of the lentils and the cherry tomatoes.

Such a light yet super tasty and satisfying dish that also keeps and reheats really well.

If I've been a bit confusing you can see the original recipe just here.

Catherine X

Wild Green Pancakes

 Well I'm not sure whether to call these pancakes, omelettes, tortillas or what, really?

Whatever you call them, they are the very best way to eat loads of greens without even noticing!

So simple & easy to make & actually pretty satisfying as a meal.

You'll need a good bowlful of greens. If you forage then wild greens or stuff gathered from the garden will be perfect. If you just have spinach & spring onions, they'll do just as well.

So you'll need a good lot of the green stuff: spinach, puha, dandelion leaves, nettles, perpetual spinach, nasturtium leaves, tender violet leaves, chickweed, tender fiddle or yellow dock leaves, NZ spinach, watercress, mallow etc

Wild perennial nettle- urtica dioica. 

Wild mallow- perhaps malva neglecta. Just check for rust under the leaves.

Then you'll need something oniony such as spring onions, chives or wild onion weed.

Sort & wash the greens you're going to use & put them in to a pot with a tiny bit of water. 

Cook gently until tender. Poor off any water & cool.

Add to the pot: salt, ground black pepper & a sprinkling of cumin seeds.

Then 2 eggs & a large rounded tbsp of cornflour, or tapioca flour.

Heat the pan that you'll cook the pancakes in, adding a little olive oil.

Add the onion weed (or whatever) to the pan & cook for a few minutes- add to the pot of cooled greens.

Use a stick blender to mix it all together until smooth.

Pour a generous amount of the green mix in to the hot pan & cook for 3 or 4 minutes each side.

Top with whatever you like or roll.

I made a mix of avocado, tomato, artichoke hearts, more onion weed & a spoonful of ajva, salt, pepper & a drizzle of olive oil.

The mix will make two or three large thick pancakes or lots of small ones that you can use like blinis or pikelets.

And then I found some of my other versions of these delicious green pancakes, so here they are below.

Catherine X

Gingerbread Oaty Bake

 What a great little recipe I found on Pinterest-  Gingerbread Baked Oatmeal With Walnut Streusel

You can find the original here.

In a bowl or jug add:

1 medium very ripe banana- mashed

2 1/2 cups of rolled oats

OR as I did:

1 cup rolled oats, 1 cup ground almonds & 1/2 cup of coconut either fine or thread

2 cups of milk

1/4 cup maple syrup

1 tbsp brown sugar

1 dsp molasses

1 tsp vanilla extract

1 large dsp ground ginger

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp ground cardamom

1/4 tsp ground black pepper

1/4 tsp salt

Mix all together.

Sit for half an hour.

Add 1/2 tsp baking powder, stir & pour in to a slice tin lined with baking paper.

Topping mix together:

1/2 cup of walnut pieces

1/2 cup of chopped prunes (optional)

1/4- 1/3 cup brown sugar

1/2 cup rolled oats

1/4 cup coconut

1 tbsp of flour

1/2 tsp cinnamon

1/4 cup melted butter or coconut oil

Mix together the sprinkle over the top of the oat mixture & press down lightly.

Bake for around 40 minutes in a moderate oven.

Catherine