Recipes
Spiced lentil soup
Ingredients
oil
a small piece ginger peeled and grated
1 tsp cumin seeds
a pinch chilli flakes
1 onion, finely chopped
2 large carrots , peeled and grated
150g dhal
1l vegetable stock
1lime, juiced to taste
a small bunch coriander leaves
Method
Heat one tbsp oil in a large pan and fry the ginger and spices for a
couple of minutes. Add the vegetables and cook for five minutes more
then add the lentils and stock. Bring to the boil and simmer for 15
minutes, stirring occasionally until the lentils are tender. Blend until
smooth or leave chunky. Stir through a squeeze of lime juice and serve
sprinkled with coriander.
Chocolate brownie cake
Ingredients
175g butter , plus extra for greasing
225g dark chocolate ,
broken into pieces
200g sugar
3 medium eggs separated
65g plain flour
50g chopped cashew nuts
Method
Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line
with greaseproof paper. Place 175g of the chocolate, plus the butter and
sugar in a heavy-based pan and heat gently until melted, stirring
occasionally.
Leave to cool. Whisk the egg yolks into the chocolate mixture, then
add the flour, nuts and the remaining chocolate. Whisk the egg whites
until they form soft peaks, then gently, but thoroughly, fold into the
chocolate mixture. Pour into the prepared tin and bake in the centre of
the oven for about 35-40 minutes until crusty on top. Leave to cool,
then run a knife around the sides and remove from the tin. Dust with
icing sugar and serve warm with custard or ice cream or cold with cream.
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