Padmacara has added a photo to the pool:
Delightful Summer Luncheon, serves 3 or 4. (for 4, might want to add a green salad)
POTATOES: cut 4 medium-sized into bite-sized pieces, steam for ±10 minutes, until they're tender but not overcooked. (You may want to do this towards the end, so that they'll be slightly warm when you serve.)
LENTILS: cook 1/2 cup of either French or Green lentils according to directions, until they're 'al dente', definitely before they turn to mush.
SAUCE: this is where fun resides!
• 3 heaping tablespoons of organic mayonnaise
• 2 good teaspoons of Dijon mustard
• juice of 1/2 lemon
• splash of Maggi sauce
• dash of curry powder
• good splash of turmeric
• 1 garlic clove, smashed in a good crusher (or more, if you like)
• salt, pepper
(Here you might like to add some finely chopped herbs, like basil, garlic chives, or maybe even fresh rosemary, if you have them).
Whisk together well, let blend.
Then add some veggie seasoning:
• small stalk of celery, finely sliced
• a tablespoon of caper berries
• 3 small dill pickles, diced
• chilli: I used a medium jalapeño, about 4cm (1 1/2") long, finely diced with seed and the lot, and it was at the top level of my heat range. (You might like to use less, or eliminate the pulp and seeds. pickled jalapeños would be good, too...)
Let sit for as long as you can.
Blend in the lentils and potato, let the flavours soak into them for a while, and serve...
Any good wine, a substantial white or a red (as long as it's fairly light) would go well with this.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/46386223064/in/pool-74921284@N00
No comments:
Post a Comment