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Gardener Pie

Good morning ... it looks like the rainy season has arrived. And this morning the weather was overcast, even started to drizzle. In this very bad cold when we cook that can make our body warm. And this time we will give this recipe is rich with natural and very flavoursome sauce and filling. Although this is very low in calories so perfect if you are watching your weight or for dinner mid-week.

Gardener Pie - to 6 servings

1 tbsp sunflower oil
2 onions, chopped
3 stalks celery, sliced and chopped
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 cloves garlic, thinly sliced
150g puy lentils, rinsed and drained
1 liter hot vegetable stock
2 tbsp tomato puree
1 bay leaf
500g floury potatoes, such as Maris Piper, peeled and cut into small pieces
15g butter
2 tsp flour

For how to make it not so hard, that Heat sunflower oil in a large skillet over medium heat and fry the onion, celery, carrots and potatoes for 8-12 minutes and until browned. Add the garlic and cook for a further minute.

Stir in lentils leaves, stock, tomato puree and bay and bring to a boil. Reduce to a simmer and cook for 25 minutes and until tender.

Enter the potatoes to the pan and cover with cold water. Bring to a boil and cook for about 10 minutes and until tender. Drain and add butter and some seasoning. Mash until smooth. Add extra butter if you want to a little more richness.

Preheat the grill. Sprinkle the flour over the mixture boiled lentils and stir. Cook for 2 minutes until thickened. Spoon into warm, heat-resistant dish pie.

Top with mashed potatoes and grill for 5 minutes, until golden. You have to keep an eye on this as the time required will depend on the griller.

Happy cooking :)

Courgette Pasta Sauce

Good morning .... winter seems to have started, because almost every morning stabbing chest because it is so cold. But despite the cold, cooking activities will not be interrupted, because with the move we will feel warm. Come let us cook.

On this occasion we will give one of the recipes that are not complicated enough, this dish is very simple, yet truly satisfying and delicious. This is a regular feature at our table during the summer months or the winter Courgette Pasta Sauce

Here's a recipe to make - 4 servings

1kg red peppers
3 tablespoons olive oil
3 cloves of garlic, crushed
2 tablespoons cream
The new 50g grated Parmesan, plus extra for serving
pasta of your choice (long or short works), 75-100g per person

How to make it not so hard that,

Heat oil in a large saucepan, add garlic and courgettes, and a dash of soft salt.Cook to soften without browning. Continue cooking until the courgettes are really tender and almost all their water has evaporated (20-30 minutes). Then slap the courgette mixture into a rough puree with a wooden spoon or masher.

Stir in the cream and Parmesan and let it bubble for a minute or so until the cream has reduced slightly. Meanwhile, cook pasta in salted water to a boil, then serve with extra Parmesan.

Happy cooking J

( Original Post : http://jonoandjules.com/ )

Warm Asparagus with Potato Salad

Good afternoon .... long time not open a blog, because I just remove the single or married J, so do not have much time to share recipes. Well this time seem to want to return to regular activities is cooking J

On this occasion I will share the recipes are quite tasty and healthy ie Warm Asparagus with Potato Salad The materials needed are as follows:

Jersey 350g small potatoes, scrub or peel if you prefer salt
2 large sprigs mint
25g unsalted butter
250g asparagus
2 hearts round lettuce, leaves separated, washed and dried Maldon salt
2 boiled eggs, peeled
a few stalks of celery - we use dill

To make butter and sauté the following:

juice of 1 lemon
pinch of caster sugar
75g cold unsalted butter, cut into small squares
ground white pepper
1 tablespoon chives cut

How to make it not so hard that, Boil the potatoes in lightly salted water, with mint, until tender. Drain over a bowl and reserve the cooking water. Return the potatoes to the pan with the butter, stir together and stay warm.

For the sauce, use a stainless steel or enamel large shallow pan and squeeze the lemon juice. Add 6 tablespoons of the cooking water of potatoes and sugar, then simmer until reduced by half. Slowly combine the butter, a piece at a time, stirring with a very low flame until homogeneous (you're aiming for a light butter sauce). Season with white pepper and keep warm.

Peel the asparagus tips from just below the bud and slice in half lengthwise. Add to the pot of boiling salted water well and simmer for about 1-2 minutes - you want them just tender but not raw, then drain.

Warm potato slices and add it, along with asparagus, for butter sauce. Turn gently with leeks, until everything is well coated.

Arrange lettuce on 4 plates and divide the asparagus and potatoes between them. Sprinkle with Maldon salt and grate over the eggs. Spread generously with celery or dill.

The following recipes are quite tasty and perfect for your vegetarian.

Happy cooking J

Pistachio and Feta Dip Food

Good morning .... in the early days of this cold lets make dishes that can keep us warm. This time I will give you the recipe to make the sauce toast. The materials needed are as follows:

Pistachio and Feta Dip - to 8 servings

100g shelled pistachios
75ml olive oil
300g feta cheese
some dill, leaves picked and roughly chopped
2 handfuls of cilantro, leaves picked and roughly chopped
1 clove of garlic, crushed
1 long red chilli, seeds removed and roughly chopped
Large 3 tablespoons Greek yogurt

For how to make it not so hard that finely grated 1 lemon and juice of ½ lemon, sea salt if necessary after that, Blitz pistachio nuts and oil in a food processor for 30 seconds.

Add feta, herbs, garlic, chili, yogurt and lemon and juice and blitz for about 1 minute, or until the mixture has a coarse texture.

Taste and add salt if needed but bare in mind that the feta is quite salty. For the presentation will be more beautiful when we use the grilled flatbreads.

Happy cooking J

Haloumi Lentil Salad

Good morning... after a long time we do not provide delicious recipes, since being busy with some other matters. This time we will give you the recipe super simple dish that has a great balance and the play between textures and flavors - salty halloumi, earthy bean and sweet, juicy tomatoes.

The following materials can be used to make 4 servings

250g cherry tomatoes, halved
½ red onion, thinly sliced
½ clove of garlic, crushed
½ lemon, juiced
1 tbsp olive oil
150g Puy lentils
250g halloumi,

For how to make young enough that some material was cut into large pieces

Small bunch coriander, roughly chopped

Toss in tomatoes, red onion, garlic, lemon juice and olive oil in a bowl.

Puy lentils cook until tender, then drain and add to bowl. Season well and toss. Grill or barbecue the halloumi until golden. Stir the coriander through the lentils and serve with grilled halloumi.

Lemon Curd Yoghurt with Ice Cream

Good morning friend J ... back again with a healthy diet. This time I will share the recipe for those of you who litle moderate or strict vegetarian diet may also taste the food on this one. That Lemon Curd Yoghurt ice cream. These foods may already be familiar to us, namely yoghurt and ice cream is never making us bored.

With a little variation with the food, we will get a great sensation in the food, let's see what ingredients are needed to make and how to cook it J

Lemon curd yogurt ice cream

For the lemon curd:

2 small lemons
120g caster sugar
50g unsalted butter
2 eggsFor ice cream

400g Greek yoghurt

Finely grated zest of a lemon and squeeze the juice. Put the juice in a saucepan with the sugar and butter. Whisk eggs to break them up and add them to the pan.

After stirring the mixture over low to medium heat until the sugar and butter have melted, then increase the heat. After boiling, stirring constantly, they take off the heat. Strain through a sieve into a bowl and stir in the lemon zest. Set aside to cool completely.

Once, cool, stir lemon curd yogurt and churn it into ice cream machine use. Transfer to bread tin lined with cling film, then cover and freeze. Slices with a hot knife as soon as you take it out of the freezer.

Pretty easy is not the way to make food that is delicious and healthy. Good luck J

Miela Tahril

Gardener Pie

Courgette Pasta Sauce

Warm Asparagus with Potato Salad

Pistachio and Feta Dip Food

Haloumi Lentil Salad

Lemon Curd Yoghurt with Ice Cream

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