If you are not familiar with cooking with lentils, this is a great recipe to start with.
You will enjoy the flavour and nutrition of these served as a patty with a salad or steamed vegetables, or on a bun as a family-friendly burger. If you don’t want to bbq, you could cook them in a large frying pan on the stove.
In my opinion fresh green beans are best just eaten raw, but that doesn’t really qualify as ‘a recipe’ for a cookbook! In this dish the beans are lightly steamed, then served cold, with sweet balsamic vinegar and a crunchy nut crumble. A perfect side dish for the warmer months of the year.
serves 6
V GF
what you need
1/4 cup (40g) whole raw almonds, roasted
500g green beans
handful of mint leaves
drizzle of extra virgin olive oil
drizzle of caramelised balsamic vinegar
what you do
1. Preheat the oven to 160ºC (140⁰C fan forced). Place the almonds onto a baking tray and roast for 20 minutes. Cool.
2. Cook the beans in a steamer for 3-5 minutes, until just tender and bright green. Meanwhile prepare a large bowl of iced water.
3. Remove from the steamer and plunge into the iced water to stop the cooking process (this ensures the beans will be crunchy and vibrantly coloured). Drain immediately and pat dry with paper towel.
4. Place the almonds into a food processor and process until coarsely chopped. Add the mint and process until finely chopped and evenly combined.
5. Place the beans onto a serving plate, and drizzle with oil and caramelised balsamic. Finish by sprinkling with the almond and mint crumble mixture.
© Jane Grover - NAKED FOOD - the way food was meant to be
Frittatas are such an easy meal to throw together when time is short and the fridge is looking bare. Although I’ve used potato, leek and Gruyère, you can substitute any vegetable, herb or cheese. Perfect served hot or cold, either on its own or with a green salad.
Read MoreA delicious array of flavours and textures in this vegetable lovers’ delight! This recipe can easily be prepared and assembled the day before and refrigerated, then baked an hour before meal time. Any leftovers are tasty served cold for the next day or two, with a simply dressed garden salad.
Read MoreCauliflower has proved to be such a versatile vegetable: roasted whole with almonds, steamed with fresh herbs, as a base for soup, mash or puree, as a filling for golden fritters and even ground up finely to make a gluten-free pizza base. Here’s my shot at making cauliflower shine again.
Read MoreThis is my gluten-free take on eggplant parmigiana, without the frying!
It‘s a slow baked vegetarian sensation and is lovely served hot or cold, with mixed salad leaves.
Come join me for a Cooking Classes or 'Afternoon Tea with an Author' event in my Palm Beach Kitchen, on Sydney’s Northern Beaches.
