Tag: lentils

Cooking in a new kitchen

I have a kitchen. My very own, do whatever I want, fill it with whatever I want, kitchen. With this comes the fact I have nothing to go in the kitchen. A crate of things from New Zealand comes over in a couple of months, so it is a matter of working out what we can do without, and what we need immediately. Luckily we went out for dinner with a couple of new American friends on Sunday night to a cool wee local gastro pub called Magnolia with delicious beers and burgers. Steph lent us a pot, 2 knives, forks and spoons so we are good to go for a while! This means I am having to get creative with one pot. Here’s my first attempt…

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ONE POT WONDER

Pinch of fennel seeds
Pinch of chilli flakes
Tbsp of fresh thyme leaves
1 onion
1 stick celery
4 cloves garlic
2 chicken thighs
1 cup green lentils
1 tin tomatoes
1 cup of stock
Handful of green Sicilian olives
Handful of fresh parsley
Grated parmesan

Fry the onion, garlic, celery, fennel seeds, chilli flakes and thyme slowly in lots of olive oil. Once they have softened, turn up the heat a bit and add the chicken thighs so they lightly brown on each side. Then add the tin of tomatoes, the lentils and the stock, season well with salt and pepper then put the lid on and walk away. After about half an hour/45 minutes (I may have forgotten to check a clock) your lentils and chicken should have cooked. Try to schmush up the tomatoes as well as you can- they should have fallen apart a bit by themselves- and add the olives.

Serve this in a bowl with parsley and parmesan on top and some chunky sourdough bread on the side to mop up all the delicious juices.

This is served in our beautiful new bowls from Heath Ceramics– such an inspiring shop. We got a voucher for there from some amazing friends and got to spend it this weekend. Definitely worth checking out. Thanks guys!

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Fresh Produce Delights

I am so excited to have a whole foods market and multiple little fresh produce shops just around the corner from our airbnb apartment. Here’s hoping our permanent home has so many delicious food shopping choices close by because fresh berries are in season! Breakfast is instantly so much better with them. Speaking of breakfast, two of my amazing friends, Lucy and Jono are launching The Muesli Hub, a made to order muesli company. They have asked me to make up a San Fran mix, so watch this space.

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Last night we resisted the pull of 100 different restaurants we want to try. After unsuccessfully looking at four different apartments- one too small, one too dark, one too mouldy, one too like a dungeon with fleas- we came home and enjoyed a cold beer and our first cooked dinner in our (kind of) San Francisco home.

I made a lentil salad with grilled asparagus, poached eggs and a loaf of sourdough bread. It took a second to whip together and tasted good!

Lentils and green things

1 cup of lentils

1 lemon

Big bunch of basil

2 cloves of garlic

tsp mustard

Big bunch of asparagus

2 eggs

S and P

Cook the lentils until the are firm, not schmushy. Dress these up with 2 garlic cloves cooked whole in a lot of olive oil until softened and then break them up with a fork into the oil. Add the mustard and juice of a lemon. Stir through the lentils with the roughly chopped basil leaves. Top this with the asparagus and then the poached eggs. I like to fry the asparagus on a griddle pan so they have those awesome charred marks. And if you don’t like eggs (like me) substitute some cheese in there instead. I used mozzarella, but haloumi or even slithers of parmesan would work just as well.

We ate this with delicious sourdough bread, whipped butter and cold beers by the open bay windows.

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