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Baked Beef Empanadas

Thursday, March 16, 2017

These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!
Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.

Minced Beef Filling	Pastry Dough
1 tbsp Butter 1 Onion, diced 1 clove Garlic, minced 350 g Minced beef 1 tsp Smoked paprika powder 1 tsp Ground cumin 1/2 tsp Chilli flakes 150 g Puree tomato 150 g Cooked lentil leftover 2 tbsp Sultanas A handful of green olives, pitted and chopped Salt and pepper to taste	260 g Spelt bread flour 1 tsp Smoked paprika 1 tsp Sea salt 110 g Butter 1 Large egg, beaten 80 ml Ice water

For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
For the empanada dough: Combine the spelt flour, smoked paprika, and sea salt in a large bowl. Cut in the butter and rub until the mixture resembles coarse cornmeal. In a separate bowl, whisk the beaten egg, (reserving 1 tablespoon for brushing) and ice water together. Add the egg mixture to the flour mixture to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
On a floured table top, roll out the dough to 1/4 inch thick. Then, cut fourteen 8cm rounds, using a pastry ring mould. Drop 1 tablespoon of beef mixture in the center of each round. Fold in half to enclose the filling, pinching the edges to seal. Crimp the edges using your fingers or the tines of a fork.
Place empanadas on the prepared tray. Brush with the reserved egg and bake for about 20 minutes or until golden and crisp. Serve warm.

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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017

The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

350 g Purple potatoes, cut into cubes
150 g Dried pardina lentils
2-3 Kale leaves, finely chopped
200 g Snow peas, trimmed and sliced
1 Red onion, peeled and sliced
1 clove Garlic, minced
150 g Cherry tomatoes, halved
4 tbsp Olive oil
3 tbsp Apple cider vinegar
Salt and pepper

Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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Chickpea and Cucumber salad with Yoghurt Dressing

Wednesday, August 17, 2016

Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.

hickpea and Cucumber salad with Yoghurt Dressing

adapted from taste

500 g Chickpeas, fresh cooked or canned
2 Mini cucumbers, halved and sliced
1/2 Red sweet pepper, diced
2 stalk Spring onions, sliced
1/2 cup Mint leaves, chopped
1/2 cup Greek style plain yoghurt
1 clove Garlic, minced
Salt and pepper

Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.

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Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

Thursday, June 23, 2016

Tiny, black and round with a rich earthy flavour and chewy texture, beluga lentils are named for the caviar they resemble. They hold their shape and firm texture when cooked, making them a good choice for salads. You can easily replace them with French green lentils. Fresh turmeric is the star in this anti-inflammatory dressing that adds incredible flavour and texture to this comforting salad.

Fresh Turmeric Vinaigrette	Salad
100 ml Olive oil 2-inch Fresh turmeric, peeled and grated 1 tbsp Maple syrup Juice of 1 lemon 3 tbsp White balsamic vinegar 2 Garlic cloves, minced 1 tsp Black pepper, ground 1/2 tsp Sea salt	200 g Beluga black lentils, rinsed 150 g Zottarella minis 120 g Baby spinach 1-2 Peaches, stoned and sliced Basil and parsley

To make the dressing, combine all the ingredients in a jar and shake until well combined. Chill until ready for use.
Fill a medium pot with 700 ml water and bring it to a boil. Add in rinsed black lentils and simmer for 12-15 minutes or until tender but still firm. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
In a large bowl, toss the cooled lentils with half of the dressing. Add the zottarella minis, peaches, parsley and basil and toss briefly. Divide the spinach leaves on two serving plates and spoon the lentil salad over. Serve with the additional dressing.

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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

Salad	Walnut Oil Vinaigrette
150 g Black quinoa, rinsed 150 g Red lentils, rinsed 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces 50 g Pine nuts, roasted Fennel fronds, roughly chopped	3 tbsp Walnut oil 2 tbsp Raspberry vinegar 1 tsp Maple syrup Salt and freshly ground black pepper

Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Mache Salad with Lentils and Figs

Thursday, October 22, 2015

A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.

400 ml Vegetable broth
100 g Green or brown lentils, rinsed
3 tbsp Olive oil
2 tbsp White wine vinegar
1 Chilli pepper, deseeded, sliced
Salt and freshly ground black pepper
60 g Mache salad, rinsed and dried
2-3 Fresh figs, cut into wedges
20 g Flat parsley leaves

Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve.

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Roasted Cauliflower with Adzuki Beans

Monday, July 13, 2015

This roasted cauliflower salad with adzuki beans in ginger vinaigrette is healthy and filling. It would make an especially great side for roasted chicken or grilled fish or simply just as it is. It is vegan, loaded with nutrients and low in calories as well.

	Dressing
125 g Dried adzuki beans 2 Cauliflowers, leaves removed 2 tbsp Olive oil Salt and freshly ground black pepper 1 handful Parsley leaves, roughly chopped	3 tbsp Olive oil 1 tbsp Finely grated ginger 1 clove Garlic, finely chopped 2 tbsp Lime juice Pinch red pepper flakes Salt and black pepper

Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
Put olive oil, grated ginger, chopped garlic, lime juice, pepper flakes, salt and pepper into a bowl and whisk to make a dressing.
Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and toss with the dressing. Set aside to let cool completely.
Put a griddle pan on a high heat. Cut the cauliflower vertically into 1cm-wide slabs. Rub the slices in oil and season. Grill in batches for eight to 10 minutes, turning halfway, until lightly toasted and tender in the middle. Transfer to a warm place and repeat with the remaining cauliflower.
Lay the cauliflowers on plates, spoon over the adzuki beans and scatter on the parsley.

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Aubergine Stacks with Red Lentils and Quinoa

Saturday, May 02, 2015

This simple, natural gluten free recipe for a satisfying, tasty red lentil-quinoa eggplant salad stack is full of all the things a balanced, nutritious meal requires: vitamins, fiber, carbohydrates, and protein.
Quinoa is a delicious whole "grain" that is easy to digest, full of high quality complete protein, fiber, and magnesium. Nutritionally mighty lentils are a very good source of cholesterol-lowering fiber and also provide good amounts of protein and minerals.

100 g Quinoa
100 g Red lentils
2 Large aubergine, cut crossways into twelve 1.5cm-thick slices
Olive oil spray
A few cherry tomatoes, diced
1 Small red onion, diced
3 tbsp Chopped spring onions
2 tbsp White balsamic vinegar
2-3 tbsp Olive oil
Salt and pepper to taste
Some baby salad leaves
Balsamic cream, optional

Put the quinoa in a sieve and rinse in cold water. Cook the quinoa in a pot of boiling water for 10-15 minutes until tender, drain well, then set aside to cool.
Rinse and drain the red lentils. Pop them in a pot with 1 cup of water. Bring to the boil, then turn down and simmer for about 5 minutes until tender yet firm.
Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
In a bowl, place the quinoa, red lentils, tomato, red onion, and spring onions in a bowl. Drizzle over the balsamic vinegar and the oil. Season with salt and pepper. Toss to combine.
Layer the eggplant slices with lentil-quinoa mixture, finishing with a slice of eggplant. Top with some salad leaves. Drizzle over some balsamic cream over to serve.

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Beetroot and Lentil Salad with Wasabi Caviar

Monday, April 20, 2015

This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don't need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.

150 g Brown or green lentils
1 Bay leaf
Sea salt and pepper
400 g Vacuum-packed beetroot, cut into thick slices
60 ml Balsamic vinegar
2 tbsp Walnut oil
50 g Arugula
Wasabi caviar

Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.

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Dukkah-crusted Chicken Tenders with Red Lentil and Broccoli Salad

Sunday, March 22, 2015

Oven-baked chicken tenders, adapted from Taste, spiced up with a crunchy Middle Eastern spice blend of toasted, coarsely ground hazelnuts, sesame, and spices. You can serve them with a sweet-sour sauce of honey and balsamic vinegar or on a bed of salad of choice.
Originally from Egypt, dukkah is a mixture of nuts (hazelnuts, almonds or pistachios), seeds and spices. The traditional way to serve fragrant Dukkah is with olive oil and bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb or fish.

Salad	Hazelnut Dukkah
200 g Red lentils 1 head Broccoli, trimmed, cut into florets 1 Small red onion, cut into rings 100 g Grape tomatoes, halved Sea salt and freshly ground black pepper 8 / 350 g Chicken tenders 2 tbsp Olive oil 2 tbsp Honey 1 tbsp Red wine vinegar	11/2 tsp Coriander seeds 2 tsp Cumin seeds 1 tsp Black peppercorns 2 tsp Sea salt 160 g Hazelnuts, toasted 35 g Sesame seeds, toasted 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 2 tsp Ground turmeric

Preheat oven to 180C/350F. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
Place coriander, cumin seeds and black peppercorns in a dry frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle with sea salt. Pound until finely crushed. Add the crushed spices to the hazelnut mixture and mix well.
Place chicken tenders on a plate. Coat both sides with hazelnut dukkah. Place them on a baking pan. Drizzle with 1 tablespoon of olive oil. Bake at 190C/375F for 18-20 minutes or until golden and cooked through.
Place the lentils in a medium saucepan and cover with cold water. Set the saucepan over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the red lentils into a large bowl.
Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and add to the lentils in the bowl.
Whisk together the honey, red wine vinegar and the remaining olive oil. Season with salt and pepper. Add the dressing, red onion and grape tomatoes to the lentils and broccoli. Toss to combine. Transfer salad to the serving plates and top with dukkah coated chicken tenders.

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Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Monday, February 23, 2015

Black quinoa, green lentils, cashews and sundried tomatoes combined together to make a fabulously delicious and flavourful vegetarian loaf that your whole family will love. Gluten free, hearty, filling, and loaded with protein, fiber and you won't even miss the meat.

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

adapted from Taste

120 g Black quinoa
80 g French green lentils
1-2 tbsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 Long red chilli, finely chopped
150 g Raw cashews, plus extra to serve
1 tbsp Tomato paste
120 g Carrot, coarsely grated
70 g Sundried tomatoes, drained and finely chopped, plus extra to decorate
1/2 cup Fresh herbs (parsley, savoury & coriander), finely chopped
2 Large eggs
Yoghurt dressing and salad to serve

Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside. Preheat oven to 200C/400F.
Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender.
Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sundried tomatoes, fresh herbs, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin.
Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt dressing on a bed of salad.

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Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Monday, October 27, 2014

A hearty vegan and gluten-free lentil avocado salad flavoured with lemon, macadamia nut oil, cream of balsamic and fresh herb. It is an easy and quick to make recipe that is healthy yet so rich and satisfying.

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

adapted from Küchen Götter

400 ml Vegetable broth
200 g Red lentils
2 Ripe avocados
1 tbsp Freshly squeezed lemon juice
Sea salt and freshly ground black pepper
4 tbsp Macadamia oil
4 tbsp Cream of balsamic
Parsley leaves
Peperoncini, optional

Place the vegetable broth in a medium saucepan and bring to a boil. Add in red lentils and cook, covered, over medium heat for 5 minutes. Drain and rinse with cold water to stop the cooking process. Shake out all excess water.
Meanwhile slice the avocado in half lengthwise and remove the pit. Cut the avocado halves in slices and remove the skin. Arrange them on a serving plate.
Add lemon juice to the drained red lentils and season with salt and pepper. Now spoon the red lentils over the avocado slices. Sprinkle some chopped parsley leaves over. Drizzle with macadamia oil and cream of balsamic. Garnish with peperoncini and serve immediately.

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Baked Beef Empanadas

Pardina Lentil Salad with Purple Potato and Snow Peas

Chickpea and Cucumber salad with Yoghurt Dressing

hickpea and Cucumber salad with Yoghurt Dressing

Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Mache Salad with Lentils and Figs

Roasted Cauliflower with Adzuki Beans

Aubergine Stacks with Red Lentils and Quinoa

Beetroot and Lentil Salad with Wasabi Caviar

Dukkah-crusted Chicken Tenders with Red Lentil and Broccoli Salad

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Angie

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hickpea and Cucumber salad with Yoghurt Dressing

Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Angie

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Join Us

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Recipes Archive

+/- Food Sources

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