Roast veges, with lentil bolognaise pasta, and rhubarb pie for dessert of course!
|
Roast Vegetables with Rosemary
|
- Pumpkin
- Egg plant
- Capsicum
|
- Chop vegetables, and add to roasting dish, drizzle with olive oil
- Bake at 180C, turning every 15 minutes
- Bake until pasta is ready
- Add rosemary, 10 minutes before serving
- Serve separately or with pasta
|
|
Fettuccine Lentil Bolognaise
|
|
|
- Sautee onion and mustard seeds in saucepan
|
- Dried Lentils
- Chopped capsicum, tomato, carrots, spinach
- Herbs and spices (cumin, garlic, coriander)
|
- Add to saucepan with onion
- Add water and simmer for 20 minutes
- Season with herbs and spices as required
|
|
|
- Cook pasta for 15 minutes
- Drain and add lentil mixture
|
While waiting for lentils, and vegetables to cook, prepare pastry and filling for dessert.
|
Rhubarb Blueberry Tart
|
- 1 1/2 Cup Flour
- 100g Butter
- 2 Tblsp Sugar
- Milk as Required
|
- Rub butter and sugar into flour.
- Pat into pastry dish, forming 1 inch wall up the sides
|
- 4 eggs
- 1C sugar
- 1/2C milk/yoghurt
- 1 tsp Cinnamon and/or vanilla
|
|
- Bunch of rhubarb stalks
- A couple of handfuls of blueberries
|
- Cut rhubarb into 1cm pieces, add to bowl
- Add blueberries to mixture
- Pour into pastry dish
- Bake at 180C for 45 mins
|
That reminds me of this for some odd reason:
http://whatbadgerseat.com/
Damn it, now I have badger, badger, badger in my head: http://www.badgerbadgerbadger.com/