Italian bean and lentil stew
Quick bruschetta
Apple and almond cake
Harvest of the day: rosemary, parsley, celery, kale
Italian bean and lentil stew (4 servings)
Leon – Happy one-pot vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion
- 1 celery stick
- 1 carrot, finely diced
- 200ml good-quality passata
- 125 ml water
- 400g tin cannellini beans, drained
- 400g tin brown lentils, drained
- ¼ tsp salt
- Rosemary, parsley
- Ground black pepper
Method
Add the olive oil to a large saucepan set over a medium heat. When hot, add the onion and celery and carrot, and sauté gently, stirring often, for about 15 min, or until the onion is soft and translucent but don’t allow to brown. Add the garlic and cook for a couple of minutes, until it smells sweet rather than pungent, then add the passata, water, cannellini beans and lentils, plus the salt and some pepper. Leave to simmer for 15 minutes or so (partially cover with a lid if the bubbles are splashing your hob), or until the vegetables are completely tender. If the stew looks at all dry, or starts to stick, add a dash more water as it cooks.
Serve with focaccia, lots of cheese, parsley, focaccia and a drizzle of olive oil.
Quick bruschetta or grilled bread
Apple and almond cake (8 servings)
Carolinerecipes (Instagram)
Ingredients
- 3 eggs
- 100g almond powder
- 120g plain flour
- 50g sugar
- 1 tsp baking powder
- 50ml olive oil
- 40g apple compote few apples
- Chocolate and chopped almond (to your liking)
Method
Preheat the oven at 180C
In a mixing bowl, combine your dried ingredients. Mix and add our eggs, compote and olive oil.
Add some chocolate and almond in the batter.
Pour half of the batter in a mould and cover with chopped apples. Pour the second half of the cake.
Decorate your cake with sliced apples, almonds and chocolate.
Place in the oven and cook for 40-45min
Grow Dundee 