Sunday, September 26, 2010
800g potatoes, peeled & quartered
2 tbsp butter
1 medium onion, finely diced
2 cloves garlic, finely diced
1 medium carrot, finely diced
1/2 cup frozen peas
1 400g can diced tomatoes
2 tbsp tomato paste
1 cup vegetable stock
1 cup water
1/3 cup dry red wine
2/3 cup red lentils
1/3 cup flat leaf parsley, chopped
1/2 parmesan cheese, grated
Sea salt & ground black pepper
Preheat the oven to 180 degrees. Place a pan of cold, salted water over high heat, add the potatoes and bring to the boil. Cook the potatoes until tender then mash, together with half the butter and the parmesan cheese. Set aside.
Meanwhile melt the remaining butter in a large frypan, cook the onion and garlic until softened then add the carrot and cook for 1-2 minutes. Add the canned tomatoes, stock, water, red wine, tomato paste and lentils, season well with salt & pepper and bring to the boil. Reduce the heat and allow to simmer uncovered for 15 minutes, stirring occasionally.
Add the peas and parsley and cook for a further 5 minutes. Spoon the lentil mix into an ovenproof dish, then spread the mashed potato on top and sprinkle with a little extra parmesan cheese.
Bake your pie for 20 minutes, or until golden brown, then allow to stand for 10 minutes before serving.
Serves 4 - 6.
Sunday, September 19, 2010
Being our first ever time in Asia, we didn't really know what we were in for, but I am happy to report that all expectations were surpassed! The people were super friendly, the beer was plentiful (and oh so cheap), and the food was absolutely incredible. Not even a hint of Bali belly :)
And Mr B enjoyed plenty of satay.... I loved how in most places it was served on a mini grill over hot coconut skin coals!
We even took part in a cooking class at our hotel in Ubud! We got up early and went to the markets to buy produce, then headed back and prepared a feast of tuna curry cooked in banana leaf, a lovely light chicken curry, satay skewers made with fresh coconut and sticky rice parcels.
We were taught how to weave these cute little baskets to cook the rice in, but it was so complicated there is no way I will ever remember how to do it again!
All in all it was a wonderful trip, and I can't wait to plan our next tropical adventure!