Soon we will be able to meet again, and have our cooking group running in the garden using the barbeque!
But for now, everyone’s kitchen from has been making a delicious red lentil soup using celery and herbs from the garden, and baked apples.
1 onion, finely sliced
2 tsp olive oil
3 garlic cloves, sliced
2 carrots, scrubbed and diced
85g red lentils
1 vegetable stock cube, crumbled
parsley, chopped (about 2 tbsp) plus a few extra leaves
Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, with the celery, and cook briefly over the heat.
Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.
½ cup sugar ( brown if you have, or some golden syrup instead)
4 tablespoons butter
2 teaspoons ground cinnamon
Optional: Oat or sultanas
Preheat the oven to 175 degrees C.
Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter (add oat and raisins if you want). Place in a shallow baking dish and sprinkle with cinnamon
Bake in the preheated oven for 30 minutes, until sugar begins to caramelize and apples are tender.
Cooking time will depend on the apple’s size. Check regularly with a knife.
Thank you to Ian, Fiona G, Fiona M, Ula and Frances!!