Sunday, 24 January 2016

Yorkshire pudding and lentil casserole

An interesting selection of vegetables left from the freezer and veg box, a glut of eggs from the chickens and a wish for something a bit comforting and wintery resulted in this .... which, as it was made with gluten free flour actually tasted a bit more like a pizza base and top, rather than the intended yorkshire pudding, but was delicious none the less.

6 tiny bantam eggs (or 3 normal sized eggs)
soya milk
GF self raising flour (could use plain and baking powder, or baking powder with SF to get more of a lift)
olive oil
1.  Whisk together eggs and soya milk. 

2.  Mix together flour and seasoning.
3.  Pre-heat a baking tray with olive oil.
4.  When oil is hot - mix eggy liquid and flour together and pour into baking tray.
5.  Bake for about 25 minutes.

The casserole

Olive oil
italian herb seasoning
red lentils

1.  Sautee onions and garlic in olive oil, add italian herbs.
2.  Add small dice of celeriac sautee a little more.
3.  Add a handful of red lentils, and the chopped peppers.  Add water/stock and simmer.  
4.  Stir periodically, add more water/stock if necessary until lentils are done and all veg is soft.

Serve, add cheese if desired, scoff.

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