Margreet Stronks Consulting
RECIPES AND FOOD TIPS From time to time I get asked for recipes of the dishes I present to you. Often I make them up on the spot, or use an old favorite but change it according to the ingredients I have at hand, the people I cook for, the diets I take into account, etc. etc. So recipes are not easy to provide. But I can give you some guidelines and tips and if you are stuck you are welcome to contact me for some ideas on your particular challenge.
This one is for the lover of DAHL
IN 2 TABLE SPOONS OF COCONUT OIL SAUTE A MEDIUM FINELY CUT ONION AND A CRUSHED CLOVE OF GARLIC TILL SOFT. USE A LARGE FRYING PAN OVER A GENTLE HEAT.
ADD 300 GRAMS OF CUT UP AND SKINNED TOMATOES, FRESH OR TINNED AND 1 DESERT SPOON OF TOMATO PUREE. STIR AND COOK TILL IT LOOKS LIKE A CHUNKY JAM.
ADD 1 TEASPOON FRESH GREEN CHILI (optional), DESEEDED AND FINELY CHOPPED, 1 TEAPSOON OF TUMERIC AND 2 TEASPOONS OF GARAM MASALA.
ADD 200 GRAMS OF RED LENTILS AND 1 LITER OF VEGETABLE STOCK. cOOK GENTLY UNTIL LENTILS ARE SOFT AND FLUFFY.
THIS TAKES ABOUT 20 MINUTES.
ADD SALT AND PEPPER TO TASTE AND STAND.
SERVE WITH BROWN BASMATI RICE AND FRESH CORIANDER.