recipe book 'Summer'. It has been a huge success and the Warrington
Playcentre are looking forward to spending the proceeds on new kitchen
equipment for the children.
Also, thank you to the Blueskin News, Hamraki, Rosemary Penwarden,
Craig Marshall, Graeme Youngman, Nicola Mutch and Peter Dowden for all
your skills and expertise in making the project a success. We can look
forward to our next edition 'Autumn' in the near future.
I am pleased now to be able to offer hands-on cooking classes through
my Bayleaf,cooking school: there are a range of options which you can
see on my new website:
For me, this summer has felt like some sort of fifth season where it
hasn't been quite hot enough to fancy typical summer eating. We have
had some cold days! I have been reminding myself lately of the
beautiful lentil and all the amazing things lentils can do. Basically,
I've been treating them just like rice or pasta with a longer cooking
time (20min). They are warming, filling and tasty without being heavy
even though they are packed with iron. I have actually just made this
dish for our dinner and it was beautiful.
French Green Lentils with Courgettes
2 T oil
1 T butter
1 or 2 fresh glossy courgettes, sliced (use all colours for contrast)
1 red capsicum, roughly chopped in large chunks
In a large heavy based stove top pan, sauté the above ingredients for
5 minutes on a medium high heat, then add the following:
1/2 t salt
1/2 t cracked pepper
1/2 t chilli flakes
1/4 cup water
1 t minced garlic
1 T cider vinegar
1/2 tsp brown sugar or honey
Simmer together for 2 minutes then add:
2 cups green french lentils, cooked. (Cook in boiling water with 1 T
olive oil for 20 minutes, strain)
Stir through either:
small handful mix of fresh dill and Italian parsley, chiffonnade cut
1 T green peppercorns (you buy these in a jar along side capers and
olives in the supermarket)
200g cubed cheese (any kind you like curd, cottage, edam, parmesan)
1 t minced ginger
3 T soy sauce
300g tinned fish
1/2 cup mung bean sprouts
small handful fresh coriander, chiffonnade cut
Serve in deep pasta plates.
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