Posts tagged ‘recipe’

Lentils and curry cake 1
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Have you ever wondered what to do with the red lentils that somehow end up forgotten at the back of the cupboard? A wonderfully moist and flavourful cake, of course!

This is a very easy and quick recipe, slightly modified from a version published in Elle à Table, March-April 2014.

Allergy warning: this recipe contains eggs, dairy products, gluten and nuts.

Ingredients (for 8-10 people)

350g red lentils
150g gruyère cheese, grated
70g breadcrumbs
50g hazelnuts, chopped
2 good-sized carrots, cubed
1 onion, sliced
6 eggs
2 tablespoons olive oil
2 teaspoons curry powder

How to make it

  1. Pre-heat the oven at 170 degrees.
  2. Boil the lentils in plenty of water for about 10-15 minutes, adding a tablespoon of salt when the water starts boiling. Drain and keep on the side.
  3. In a pan, lightly fry the onion in a little olive oil. When it becomes golden, add the carrots. Season with salt and pepper and continue cooking for 5 minutes.
  4. In a bowl, whip the eggs with the grated cheese and the breadcrumbs.
  5. Add the lentils, the carrots and onion mixture, the olive oil and the curry powder. Season with salt and pepper.
  6. Butter and dust a rectangular cake tin with flour. Fill with the cake mixture.
  7. Sprinkle the cake with the chopped hazelnuts.
  8. Bake for 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Enjoy!

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Mediterranean cake

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A fail-safe recipe that will bring the flavors and colors of the Mediterranean to your table in a little longer than one hour! Vegetarian and dairy-free.

Ingredients

Mediterranean cake ingredients200 gr (7 oz)  flour
200 gr (7 oz) sun-dried tomatoes (drained weight)
100 gr (3.5 oz) extra-firm tofu
50 gr (1.8 oz) pitted olives (drained weight)
3 eggs
10 cl (3.5 oz, a glass) soy milk
1 tablespoon olive oil
3-4 basil leaves
1 sachet (7 gr, 1/4 oz) yeast for hand baking
salt and pepper

Notes: You can use smoked or flavored tofu (I used sun-dried tomatoes-flavored tofu) but do not use silken tofu – it would be impossible to grate! If you are not vegan or milk-intolerant you can use gruyere cheese instead of tofu and substitute soy milk with cow milk.

You will also need: A small rectangular baking tin, about 23 x 13 cm (9 x 5 inches)

How to make it

Mediterranean cake step 1 1. Pre-heat the oven at 180 degrees (°C).
Mix in a large bowl flour and yeast.
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Mediterranean cake step 2 2. In a separate bowl, mix the eggs with the oil and the soy milk.
Season with salt and pepper.
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Mediterranean cake step 3

 3. Pour the egg mixture over the flour.
Mix.
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Mediterranean cake step 4

4. Grate the tofu and add to the mixture.
Chop the sun-dried tomatoes, the olives and the basil leaves and add to the mixture.
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Mediterranean cake step 55. Grease a rectangular baking tray and pour the mixture in.
Put in the pre-heated oven for 45 minutes.
Leave to cool down before removing from the tin.
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Mediterranean cake stage 6

 6. Decorate the cake with fresh basil and tomatoes.
 ENJOY!

 

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