a spirit of simplicity in the kitchen

a spirit of simplicity in the kitchen

Sunday, October 16, 2016

Lentil Soup



lentil soup


1 pound lentils
2 1/2 tsp sea salt
4 large carrots
4 medium stalks celery
3 – 4 small yellow potatoes
1 bay leaf
1 tsp chopped fresh thyme or 1/2 tsp dried
1 large yellow onion
1 tbsp chopped garlic
1 1/2 Tbsp cumin seeds
1 Tbsp fresh lemon juice
freshly ground black pepper
2 cups vegetable broth
2/3 cup chopped cilantro
1 cup chopped fresh flat-leaf parsley

Rinse the lentils and put them in a large soup pot with 10 cups water and 2 1/2 tsp salt. Finely dice the carrots, celery, and potatoes and add them to the pot, along with the bay leaf and thyme. Bring the water to a boil lower the heat, and simmer the soup, loosely covered, for about 1 hour.
Meanwhile, chop the onion medium fine and saute it in 2 Tbsp olive oil, stirring often over a medium flame until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to color, about 10 minutes. Add the onion and garlic to the soup as it simmers.
Add the vegetable broth and the fresh herbs, bring the soup back to a simmer, and taste. Correct the seasoning with additional salt and a touch more lemon juice if it’s needed, and stir in another 2 Tbsp olive oil.
When serving, add a thin drizzle of olive oil on top of each steaming bowl, or put a rounded teaspoon of mild salsa on top.

Sunday, August 14, 2016

Thursday, January 21, 2016

Connemara Apple Cake




Connemara Apple Cake

Cake base:
1⅛ cups cake flour
½ cup sugar
1 large egg
¼ cup melted butter
½ cup evaporated milk

Topping:
2 large baking apples, peeled, cored and sliced thin
½ cup sugar
1 teaspoon cinnamon
1/6 cup butter

Grease an 8-inch ovenproof dish. Heat oven to 400ยบ F. Sift flour 4 times. Add sugar and mix together. Add the milk and beaten egg to the ¼ cup melted butter; mix well together and add to the flour mixture. Beat till smooth (300 strokes by hand or 2 minutes with the electric mixer). Pour mixture into the prepared ovenproof dish.

Cover cake base with the apple slices, letting them overlap. Melt the 1/6 cup butter; brush over apples. Mix cinnamon with sugar and sprinkle over apple slices. Place dish on a cookie sheet and bake in the center of the oven for 40 minutes or till apple slices are soft and the knife inserted into the cake comes out clean. Serve hot, with or without whipped cream or ice cream.