No Cook Nut Bar

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 27th January 2011.

These nut bars are not only easy to make, but they are the ideal source of protein for all those of you that are always on the move. A healthy alternative to the chocolate bar snack for your kids.

YOU WILL NEED:

Lamb Brand Hazelnuts 100g, toasted

Lamb Brand Blanched Almonds 100g, toasted

Lamb Brand Blanched Peanuts 50g, toasted

Lamb Brand Pine Nuts 50g, toasted

Lamb Brand Golden Raisins 100g

Lamb Brand Oat Flakes 50g

Lamb Brand Sesame Seeds 60g

Life Pumpkin Seeds 50g

Peanut Butter 360g

Honey 295ml

Icam Melting Milk Chocolate (optional)

ALL YOU HAVE TO DO:

In a mixing bowl place all nuts, seeds, oats and raisins, roasted and roughly chopped. In a medium sized pan, melt the peanut butter and honey on a low heat. Pour the honey and peanut butter mixture over the dry ingredients and mix well to coat. Press the mixture onto a baking sheet sized 11” x 13”, lined with parchment paper. Cover the top with parchment paper as well and place a heavy item on top to weigh it down. Chill in the refrigerator for not less than 2 hours or overnight.  Serve into 2 inch square portions. Alternatively these bars can be stored in the freezer in an airtight container for up to a month.

Lentils Loaf

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 20th January 2011.

This recipe brings an alternative to the traditional meatloaf. Packed with nutrients, it is ideal for those that prefer the healthier option and Vegetarians.

You will need:
Lamb Brand Mixed Lentils 200g
Lamb Brand Breadcrumbs 225g
Lamb Brand Chilli Flakes ½ tsp
Lamb Brand Fine Salt to taste
Lamb Brand Ground Black Pepper
to taste
Vegetable Stock 500ml
Olive Oil 1½ tbsp
Garlic Clove 1, minced
You will need:
Onion 1, sliced
Celery Stalks 2, finely chopped
Red Pepper 1, seeded and diced
Mushrooms 130g, finely chopped
Cheddar Cheese 150g, grated
Fresh Parsley 3 tbsp, chopped
Eggs 1 whole, 1 egg white, beaten

All you hav e to do is:
Rinse thoroughly the lentils under running water, place in a saucepan and add the vegetable stock. Bring to a boil. Reduce heat, cover and simmer for 20
minutes.
Heat the oil in a frying pan and add onion. Cook for 3 minutes until softened. Add the celery, red pepper, garlic, chilli flakes and mushrooms. Cook stirring for 10 minutes. Add the fried vegetables to the lentils and stock, then stir in the cheese, breadcrumbs, parsley and eggs. Mix well and season with salt and pepper to taste.
Grease and line the bottom of a loaf pan. Spoon the mixture into the pan and bake in a preheated oven at 180°C for 1 hour or until firm to the touch.
Cool in the pan for 10 minutes before turning out. Cut into thick slices and serve over a bed of nutty steamed brown rice and a leafy green salad.

Chicken and Chickpea Soup

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 13th January 2011

Trying to avoid having too many calories; this recipe brings you a hearty but healthy meal that is ideal as a light lunch or a starter.

YOU WILL NEED:

Lamb Brand Chickpeas 200g

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Cinnamon Stick 1

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Olive Oil 2 tbsp

Chicken Thighs 500g, chopped

Onion 1 large, chopped

Garlic Cloves 2, crushed

Carrots 2 large, diced

Tomato Paste 1 tbsp

Chicken Stock 1 ltr

Fresh Endive Head 1, medium

Jalapeno Peppers for garnish

ALL YOU HAVE TO DO:

Soak chickpeas for a minimum of 5 hours or overnight, rinse and cook for at least 30 minutes or until softened. In a large pot, heat 1 tbsp of olive oil and add the chicken pieces and over high heat cook for 3 minutes or until chicken get brown. Remove from pan and set aside.

Heat the remaining 1 tbsp olive oil, add the chopped onion and cook for 2 minutes. Add the garlic and the diced carrots and cook for another 2 minutes. Now add the tomato paste, chilli flakes and ½ cup of the stock and cook for another 1 minute.

Return chicken to the pan and add the rest of the stock and the cinnamon stick. Bring to boil, reduce heat and simmer for 30 minutes.

Add the chickpeas and continue to cook for about 15 minutes until chickpeas heat through. Remove and discard the cinnamon stick; season with salt and pepper. Finally, add the head of endive and mix well until greens wilt.

Garnish with some chopped jalapeno peppers for taste.

Barley Salad

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 06th January 2011

YOU WILL NEED:

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Vegetable Stock 1ltr

Red Sweet Pepper 1 large, diced

Spring Onions 3, finely chopped

Tomato Passata 160g

Greek Yoghurt 45g

Fresh Lime Juice 3tbsp

Fresh Parsley 80g, chopped

Fresh Garlic clove 1tsp, minced

For dressing:

Lamb Brand Dry Basil ½tsp

Lamb Brand Demerara Sugar ¼tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Onion 1, small about 50g

Fresh Garlic clove 1

Olive Oil 1vtbsp

Tomato Polpa 200ml

Worcestershire Sauce ½tsp

Water 120ml

ALL YOU HAVE TO DO:

Soak the beans overnight or for a minimum of 5 hours. In a small pot cook the beans for approx 1 hour. Under cold running water rinse the barley. In the meantime place the stock in a medium pan. Bring to a boil and add the rinsed barley, cover and cook for about 40 minutes or until barley is tender and liquid has absorbed. Transfer to a serving bowl. Let it cool. Add the black beans, diced red pepper and the chopped spring onions and mix well.

To prepare the dressing:

In a small pot heat the olive oil and sauté the onion and garlic for just about 3 minutes. Add the polpa, basil, sugar, Worcestershire sauce, water and salt and pepper to taste and bring to boil and simmer gently for about 15 minutes until liquid reduces by third and let cool.

In another bowl combine dressing, greek yoghurt, lime juice and the chopped parsley. Season if necessary with salt and pepper. Add the dressing with the barley mixture salad and serve at room temperature.

You may complement this salad with some canned tuna or salmon.

Pear Fruit Compote

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 30th December 2011

Served hot or cold, and topped with some prepared whip cream and some chopped toasted almonds and hazelnuts. This recipe serves a whole crowd due to its richness. Great for New Year’s Eve Dinner.

YOU WILL NEED:

Lamb Brand Topping Mix 200g

Lamb Brand Brown Sugar 25g

Lamb Brand Cinnamon 1 tsp

Lamb Brand Vanilla Extract 1 tsp

Life Soft Apricots 250g, roughly chopped

Life Pitted Prunes 150g, roughly chopped

Life Crushed Hazelnuts 100g

Turvasa Figs 250g, roughly chopped

Fresh Pears 1kg

Water 120ml

Skimmed Milk 300ml

ALL YOU HAVE TO DO:

Place water and pears in a pot. Add the brown sugar and the cinnamon and cook gently for about 6 minutes.

Add the chopped apricots, figs and prunes and the vanilla extract, cook and simmer for another 20 minutes or until pears turn soft.

Meanwhile prepare the whip cream by adding the skimmed milk to the topping mix and whisk until light, fluffy and double the size.

Put the fruits mixture in a serving bowl, cover the top with the topping mix cream and sprinkle the crushed hazelnuts on top. Serve warm or cold.

Almond Bites

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 30th December 2011

YOU WILL NEED:

Lamb Brand Blanched Almonds 200g, toasted

Lamb Brand Icing Sugar 150g + some for rolling

Lamb Brand Candied Peel 100g

Lamb Brand Vanilla Extract ¼ tsp

Hello Orange Juice 2 tbsp

Icam Dark/Milk Chocolate 50g, shredded

Lemon Zest 1 tsp

Orange Zest 1 tsp

ALL YOU HAVE TO DO:

Place almonds in a food processor or grinder and process until finely ground.

In a mixing bowl, stir together the chopped ground almonds, 150g icing sugar, candied peel and the lemon and orange zest and mix well. Add the orange juice and the vanilla extract and stir well. Shape mixture into balls using about 2 tsp of the mixture for each ball. In a separate bowl mix the shredded chocolate with some icing sugar and roll the balls in the mixture to coat them. Store them in a cool place, in an airtight container.

Dates and Honey Balls

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 30th December 2011

YOU WILL NEED:

Lamb Brand Blanched Almonds 200g, toasted

Goldstar Pitted Dates 500g

Honey 60ml

Peanut Oil (or Sunflower Oil) a drizzle

ALL YOU HAVE TO DO:

To toast almonds:

Preheat oven on 350°C. Place blanched almonds on a baking sheet and toast for about 5-7 minutes, shaking almonds half way through cooking time. Let them cool.

To form balls:

Chop and pulse dates in a food processor and chop the toasted almonds. Mix both chopped dates and 140g chopped almonds in a mixing bowl adding the honey and a drizzle of oil and mix well.

Shape mixture into balls by rolling in the remaining chopped almonds.

Serve these delicious bites with some toasted nuts and dried apricots.

Red Lentils Soup with Fish

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 23rd December 2011

This recipe brings you a fusion of mediterranean and arabic culture; originated from Egypt. Soups are one of the most popular meals to keep yourself warm in these cold months, and this recipe is sure to be on the top of your list

YOU WILL NEED:

Lamb Brand Red Lentils 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Lamb Brand Cayenne Pepper (or Chili Powder) ¼ tsp

Onion 1, large and chopped

Celery Sticks 2, diced

Carrot 1, large and diced

Olive Oil 4 tbsp

Fish Stock 1ltr / 4½ cups

Fish Sauce 4 tsp

Bouquet Garni 1 * (or 2 tbsp Mixed Herbs)

White Cod Fillets ½kg, cut into 1” cube

Medium Shrimp ½kg, peeled

Goat cheese some, for garnish

Croutons for serving

ALL YOU HAVE TO DO:

In a medium to large pot heat 2 tbsp of olive oil and add the diced onion, chopped celery sticks and the diced carrot. Sauté for about 10 minutes. In the meantime rinse the red lentils under running water and add it to the pot. Add the fish stock, followed with 2 tsp of fish sauce. Stir well and then add the bouquet garni and season with salt and pepper. Cover and simmer for about 15 minutes, or until lentils are tender.

In a fry pan heat again another 2 tbsp of olive oil and fry the fish from both sides, remove from pan and cook the shrimp well, adding the rest 2 tsp fish sauce, until shrimps come pink in colour. Pat fish with a paper towel to remove any excess oil.

Meanwhile process the cooked soup in a food processor and return to pot, adding the fish and shrimps and heat through for another 5 minutes. You can add some more fish stock if soup is too thick.

Serve this nice fish soup, topped with some goat cheese and some croutons.

* The bouquet garni  French for “garnished bouquet”) is a bundle of herbs usually tied together with a string. The bouquet is cooked with the other ingredients, but is removed before serving.

There is no generic recipe for bouquet garni, but mostly will include parsley, thyme and bay leaf, sometimes may also include basil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are sometimes included in the bouquet.

The bouquet garni can also be bought in form of small sachet, a net, or even like a tea strainer.

Tortellini Soup

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 16th December 2011

YOU WILL NEED:

Lamb Brand Tortellini Ham 400g

Lamb Brand Black Eye Beans 100g

Lamb Brand Oregano 1tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Vegetable Stock 1½ltrs

Carrot 1/ 150g

Potato 1, medium

Cauliflower 150g

String Green Beans 100g

Red Onion 1, small

Garlic cloves 2

Bay leaf 1

Tomato Sauce 2 cans

Parmesan cheese 2tbsp, grated for topping

ALL YOU HAVE TO DO:

Soak beans for a minimum of 5 hours or preferably overnight, wash and cook for about 30 minutes or until tender. Heat a medium sized pot and sauté the onion and garlic for 3 minutes. In the meantime dice the carrot, potato, cauliflower and the string beans and add all to the pot. Now add tomato sauce and stock and stir well.

Add the cooked black eye beans and continue by adding the oregano, the bay leaf and season with salt and pepper. Bring to a boil, cover and cook for just about 30 minutes or until vegetables are tender.

Last add the tortellini and cook for a further 10 minutes.

Serve this soup hot, topped with some grated parmesan cheese.

Stuffed Baked Cannelloni

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 09th December 2011

This makes one beautiful meal as a starter for Christmas lunch or as a main course accompanied with a Red Lentil Soup and a fresh leafy green salad topped with home-made mustard vinaigrette and some crushed walnuts.

YOU WILL NEED:

For the Filling:

Lamb Brand Corn Flour 1-2 tbs

Lamb Brand Walnuts 100g, crushed

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Lamb Brand Ground Nutmeg pinch

Life Sun dried Tomatoes 100g, chopped

Pastificio Bolognese Cannelloni 250g

Minced Chicken Breast 500g

Ricotta Cheese 150g

Feta Cheese 200g

Leeks 2 medium, finely chopped

Garlic cloves 2, crushed

Extra Virgin Olive Oil 4 tbs

Unsalted Butter 2 tbs

Vegetable stock 1 cup

For the Sauce:

Lamb Brand Crushed Hot Chili pinch (optional)

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Extra Virgin Olive Oil 4 tbs

Onion 1 medium, peeled and finely diced

Garlic cloves 4, minced

Fresh Ripe Tomatoes 9g, peeled, seeded and chopped

For finishing:

Lamb Brand Breadcrumbs 90g

Grated Cheese 45g

Fresh Parsley some chopped

ALL YOU HAVE TO DO:

The filling:

Heat oil in a medium skillet and add the leeks and garlic and saute’. Add the sun dried tomatoes and cook gently, adding some of the stock to rehydrate. Add the minced chicken and cook for about 10 minutes, stirring occasionally to break up any lumps. Mix the corn flour with the remaining stock and add to pan, increasing the heat and season. Add the ricotta cheese and the crumbled feta cheese, mix well to form a moist consistency. Finally, add crushed walnuts, nutmeg and the butter and stir to combine all ingredients until it forms a smooth paste. Allow to cool before filling the cannelloni.

The sauce:

In a medium frying pan over medium heat, heat the oil. Add the onion and saute’, stirring frequently until onion is tender and fragrant. Add the garlic and saute’ for 2 minutes. Reduce the heat to medium low, add the ripe tomatoes and the hot chili flakes (optional). Season to taste and simmer sauce for about 15-20 minutes. Let cool slightly and process into a puree’.

In a large pot of lightly salted boiling water cook cannelloni al dente. Drain and rinse in cold water to stop cannelloni from continuing to cook. Place the cannelloni on an oiled baking sheet and move apart to prevent from sticking together.

Fill the cannelloni with the cooled mixture and place in a slightly buttered dish. Top with the tomato sauce and finally sprinkle with the mixture of breadcrumbs and grated cheese.

Bake in a preheated oven 180°C for about 15-20 minutes. Garnish with chopped fresh parsley before serving.

Yule Log

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 02nd December 2011

Christmas is here and as tradition holds, its time to prepare sweets related to this time of year, one of the most popular is surely the log and this recipe brings you a variation of the traditional recipe. The log is ideal as a tea time or after dinner treat.

You will need:
Lamb Brand Glace Cherries 400g
Lamb Brand Almonds Blanched
100g, toasted
Life Roasted Hazelnuts 100g
Goldstar pitted Dates 150g
Plain Tea biscuits 450g, crushed
Evaporated Milk 1 can (approx 410g)
Vermouth 2 tbsp
Almond Essence 2 tsp

For decoration:
Lamb Brand Cake Decorations
Rainbow Assortments 65g
Icam Fondent dark Melting
Chocolate 300g

All you hav e to do is:
With a rolling pin crush the biscuits, chop the cherries, hazelnuts, dates and almonds. Mix well all ingredients together until a smooth mixture is obtained and shape into log. Wrap in a baking sheet and refrigerate for about 10 hours. Melt the chocolate over a boiling pot of water (Baine Marie) and cover the log.
While chocolate is still sticky sprinkle the rainbow assortments all over the log to decorate with a colourful rainbow effect. Chill for 5 hours before serving.

Rich Healthy Christmas Fruit Cake

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 25th November 2011

This a healthier approach to the traditional Christmas Cake, take it as a gift to your hosts over the Christmas period, or simply as an after dinner dessert, this cake will have you nibbling to the last crumb.

You will need:
Lamb Brand Wholemeal Flour 225g
Lamb Brand Baking Powder 1 tsp
Lamb Brand Mixed Spice 1 tsp
Lamb Brand Black Raisins 115g
Lamb Brand Sultana 115g
Lamb Brand Currants 230g
Goldstar pitted Dates 175g
Life Pitted Prunes 115g
Hello Orange Juice 200ml, unsweetened
Treacle 2 tbsp
Lemon rind 1 tsp, finely grated
Orange rind 1 tsp, finely grated
Eggs 3, large

For decoration:
Lamb Brand Hazelnuts 75g
Lamb Brand Blanched Almonds 75g
Lamb Brand Walnuts halves 75g
Lamb Brand Glace Cherries 100g
Lamb Brand Candied Peel 50g
Apricot Jam 2-3 tbsp, softened
Honey 1 tbsp (optional)

All you ha ve to do is:
Grease and line a deep 20.5cm (8”) round cake tin. Chop the dates and prunes andplace in a pan. Pour over the orange juice and bring to a boil. Simmer for 10 minutes until very soft. Remove from heat and beat the fruit mixture until pureed; stir in the treacle and both orange and lemon rinds and set aside to cool. Meanwhile sift the flour, baking powder and mixed spice into a bowl. Fold in the cooled dried fruits mixture and make a well in the centre. Whisk in the egg yolks, and stir mixture well to combine all ingredients.
In a separate bowl whisk the egg whites until they form stiff peaks. Gently fold in the egg whites and combine well. Transfer to the prepared tin and bake for 1½ hours in a preheated oven at 170° (325°F). Leave to cool completely in the tin before decorating. In the meantime toast the almonds, hazelnuts and walnuts. Remove the cake from the tin and brush the top with softened jam (soften jam by adding hot water gradually, until the desired thickness), pile the cherries and nuts over the top and brush again with jam or honey to glaze. Wrap a nice big bow around the cake to complete it.

Luxury Mincemeat Pies

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 18th November 2011

You know Christmas is approaching when the warm aroma of mince pies baking wafts throughout the house; this recipe brings you the most loved treat for the Christmas season and it is sure to be appreciated by all your family and friends.

You will need:

For Mincemeat:
Lamb Brand Candied peel 200g
Lamb Brand Glaced cherries 200g
Lamb Brand Sultana 250g
Lamb Brand Currants (or Black Raisins) 250g
Lamb Brand Brown Sugar 225g
Lamb Brand Ground Cinnamon 1 tsp
Lamb Brand Ground Nutmeg ½ tsp
Lamb Brand Ground Ginger ½ tsp
Lamb Brand Blanched Almonds 115g, chopped
Life Apricots 115g, coarsely chopped
Apples 500g, peeled cored, finely diced
Lemon 1, rind and juice
Orange 1, rind and juice
Vegetable Suet 175g
Brandy 3 tbsp, 120ml

For the Dough (24 pies):
Lamb Brand Auntie’s Mix Flour 500g
Lamb Brand Icing Sugar 60g, sifted
Lamb Brand Ground Cinnamon 1 tsp
Lamb Brand Fine Table Salt ¼ tsp
Guzelpinar Iced Water 120-160ml, 6-8 tbsp
Unsalted Butter 250g, cubed
Egg Yolk 2

For the Crumble:
Lamb Brand Pure Ground Almond 50g
Lamb Brand Almonds Flakes 50g
Lamb Brand Brown Sugar 50g
Lamb Brand Mixed Spice ¾ tsp

All you have to do is:
For the mincemeat mix all ingredients gradually in a non metallic large bowl and stir together until thoroughly combined. Cover the bowl with a clean tea towel and leave to stand in a cool place for 2 days, stirring occasionally. Spoon the mincemeat into cool sterilized jars; pressing down well, being very careful not to trap any air bubbles, cover and seal. Store the jars in a cool, dark place. The mixture needs at least 4 weeks to set before being used to make pies. Once jar is opened store in refrigerator and use within 4 weeks. If when open the mincemeat seems dry, pour a little extra brandy and some orange juice into the jar and stir gently. For the pastry sift the flour, cinnamon and salt into a large bowl. Rub the butter into the flour with your finger tips until it resembles fine breadcrumbs. Stir in the orange zest and the sifted icing sugar and mix well. Make a well in the centre and add the egg yolk and most of the water. Mix with
a flat knife, using a cutting action until the mixture comes together, adding more water if necessary. Knead onto a lightly floured surface and shape into a smooth ball. Cover with plastic wrap and refrigerate for 20 minutes. In the meantime make the crumble by mixing all ingredients together into a bowl. With a rolling pin roll out the pastry and cut 3” circles with a cookie cutter and place in a muffin tin. Fill cases with the mincemeat and top with the prepared crumble and bake in a preheated oven 180° for 15-20 minutes, turning tray half way through until pastry is cooked and crumble lightly browned. Leave to cool and store in an airtight container to keep fresh. Pies can be frozen. When brought out from freezer, defrost at room temperature and then warm at 180° for 4-5 minutes.

Pasta with Beef Sauce

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 11th November 2011

Everyone loves a fresh plate of pasta, and this recipe brings you one of the Italian Classics right in your kitchen. Portions can be adjusted
to serve as starter or main course, however since the pasta sauce includes beef, this particular recipe is filling as a meal on its own.

You will need:
Lamb Brand Oregano 1 tsp
Lamb Brand Ground black Pepper to taste
Lamb Brand Fine Salt to taste
Fiorillo Tagliatelle 500g
Extra Virgin Olive Oil 3 tbsp
Onion 1, finely chopped
Carrot 1, finely chopped
Celery Stick 1, finely chopped
Garlic cloves 2, finely chopped
Minced Beef 500g
Red Wine ½ cup
Tomato Passata 200ml, strained
Tomato Paste 1 tbsp
Fresh Parsley 1 tbsp, chopped
Beef stock 350ml
Fresh Cherry Tomatoes
250g, chopped by half

All you have to do is:
Heat the oil in a large pan. Saute’ the garlic and onion until browned, then add the carrot and the chopped celery stick and cook gently, stirring often for 5 minutes. Add the minced beef and cook for another 5 minutes, stirring often; break up any lumps with a spoon.
Stir in the wine, mix well and cook for another 2 minutes. Add the tomato puree, tomato paste, herbs and 4 tablespoons of the stock and season with salt and
pepper to taste. Stir well and bring to the boil, cover and cook for 30 minutes. Stirring occasionally, add more stock as necessary. Finally add the halved fresh tomatoes and simmer for another 10 minutes.
Meanwhile pour pasta in 5 litres boiling salted water, stir from time to time and boil gently with cover on for 8 minutes or until al dente. Drain and toss pasta with the sauce, adjust seasoning and serve it immediately.

Pasta with Brown Lentils

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 04th November 2011

This recipe is more hearty and filling ideal for the colder months, and can be served either as a starter or as a main course meal. Since lentils and pumpkins are used instead of meat, it is more nutritious and is suitable for vegeterians. This is one recipe that each member of the family is sure to love.

You will need:
Lamb Brand Brown Lentils 200g
Lamb Brand Ground Ginger 1 tsp
Lamb Brand Ground Black Pepper to taste
Lamb Brand Fine Salt to taste
Che’ Pasta Fusilli Rigati/Penne 500g
Pumpkin 1kg
Onions 1, large, thinly sliced
Garlic 2 cloves, crushed
Vegetable Oil 4 tbsp
Fresh Parsley 2 tbsp, chopped
Black Bean Sauce 2 tbsp (optional)
Lemon Juice to taste
Vegetable Stock 235 ml
Grated Cheese for serving

All you hav e to do is:
Rinse well the lentils under cold running water. Place in a medium pot covered with water just about 5 centimetres above. On medium heat, cook for 20 minutes. Drain and set aside for further use in the recipe. Peel and deseed the pumpkin and cut flesh into chunks. Heat the oil in a heavy based pot and cook the thinly sliced onion until softened. Add the crushed garlic and the ginger and stir for 1 minute. Now add the pumpkin and cook until chunks are slightly golden, then add the black bean sauce and the cooked lentils. Give it all a good stir and add the vegetable stock. Bring to simmer and cook covered for 20 minutes or until pumpkin is tendered. Adjust seasoning, adding a little salt if necessary. Add the chopped parsley and lemon juice. In the meantime, fill a large pot with 5 litres of lightly salted water and bring to boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain well in a colander in the sink. Place the pumpkin sauce on top of pasta to serve. Serve pasta with a side salad of mixed leaves.