Recipes that people have requested at one time or another.
I made this simple, lightly spiced lentil soup over the weekend. It’s really quick and easy. The coriander seeds and garnish really lift it from just a healthy soup to something truly comforty and delicious. I was asked for the recipe so providing it as requested. It’s gluten free, pretty fodmap friendly (other than the lentils), vegetarian etc. Time required: 15 minutes. Serves four reasonable sized servings. Ingredients 2 tbsp butter (could be oil for vegan) 3 bay leaves 3 large carrots, diced 2 tbsp coriander seeds 2 tsp cumin seeds 1 1⁄2 tsp garam masala 3 tsp of oregano 2 tins chopped tomatoes 4 tbsp tomato paste 1 cup strong vegetable stock (2 stock cubes crumbled with a cup of boiling water) 1 tin brown lentils (drained and rinsed) salt and pepper to taste chopped coriander to garnish Steps Saute carrots in butter with bay leaves for about 5 minutes in a medium-large pot, until tender.
Several days ago I celebrated my birthday and had a bit of an informal dinner party, among the starters was a stuffed mushroom recipe that was made up on the spot. A good friend of mine requested I post the recipe, so without further ado: Cream Cheese Stuffed Mushrooms Ingredients 30 small button mushrooms. You could use bigger mushrooms, but you would use less and need to cook them longer.