Remember, I told you that for a recipe to make into my cookbook it has to be super easy to make and delicious? Here it is another one for you. As the summer is sadly coming to an end and we want to enjoy the weekend outside and not in the kitchen let’s take advantage of this delicious lentil salad with caramelized onion. I promise it’s to die for!
Lentil and Onion
3 medium onions
2 spoons of oil
1 pinch of salt
In a saucepan place the lentils and cover with three times the volume of water. Place over medium heat and when it begins to boil, simmer for 15 minutes. Peel and cut the onions in half and slice each half thin.
Take a frying pan over medium heat. When hot, drizzle with oil and add the sliced onion. Season with a pinch of salt and go stirring occasionally, until they are golden brown. (I personally suggest making the onion right before you serve)
Meanwhile, prepare the dressing and herbs:
½ cup (tea) of a neutral taste oil
¼ cup (tea) of olive oil
1/3 cup (tea) of white wine vinegar
1 teaspoon (tsp) sugar
1 teaspoon (tsp) cumin
2 teaspoons (tsp) salt
1 handful of fresh parsley leaves
1 handful of fresh mint leaves
In a large bowl, which will be served the salad, mix all the sauce ingredients except the herbs. Wash and dry the leaves of parsley and mint. Slice it thick to give a rustic salad. To get the flavor and freshly baked, stir just before serving.
The lentils need to be cooked, but still firm to not break. Check point and drain water well. Transfer to the bowl with the sauce and mix well. Still hot, lentils picks best seasoning. Serve at room temperature or cold. You can keep in the refrigerator for 24 hours. At serving time, add the herbs and fried onions.
It takes about 30 minutes to make and 10 servings. Bon appetite!
Hi all! Last Saturday I went for dinner with Laura (Again? I know. Guilty!). This time she chose the place and wanted to take me there. It’s a small restaurant on 4th west – Fables. They use local fresh produce in their delicious dishes. Their slogan is: from farm to table. Laura and I shared two dishes and the dessert.
“P” Gnocchi: Peas, pesto, pea puree, pea shoots, mushrooms
It had a rich delicious flavour. But, I’m glad I was sharing it with her because I would not have finished as it was a heavy dish.
Steak Frites: Triple cooked potatoes, mushroom, buttered spinach.
I love steak! This one was tender and juicy. I wish it was a larger serving. the potatoes were made to perfection.
The service was excellent. Our waiter was attentive and very nice. Definitely a 20% tip if not more!
It’s not a place I would go with a large party – it did not seem they could accommodate a large group comfortably. But will definitely go back with just a couple of other friends. If you go check it out, let me know your thoughts.
I am definitely not much of a cook. To the point: I dislike cooking and therefore don’t know how to cook. But, I do know how to make (I cannot call it cooking in respect to all the cooks out there) a few things as I have a family to take care of.
In order for a dish to make into my cook book it must have these 3 prerequisites: easy, fast and delicious. An all time favourite is my roast beef (served with roast vegetables to make your life even easier). I realized that I could make a killer roast beef during university when all my friends requested it over and over and over again. Those friends still talk about it and request it when we get together.
So, here is my true roast beef recipe. It’s almost embarrassing to share because of its easyness.
- 1 tbs of butter
- 2kg of coarse salt
- 1 kg of top sirloin
- melt the butter and rub it to the meat
- make a bed of salt to your pyrex dish
- place the meat on it with its fat facing up and cover it completely with the remaining salt
- cook it for about 40 minutes at 392F
- remove the salt crust when your meat is ready to be served
Don’t worry about the amount of salt – it won’t make your meat too salty and will serve to keep the juice of the meat inside. Oh, my advice – slice as thin as possible.
That’s it!!! And if there is leftover it’s great in sandwiches, with salad and as an appetizer the next day. And it’s a superb dish to serve when you have guests as you can be entertaining while the food is cooking. Bon appetite!