pntr :: Recipe ingredients
Recipe ingredients
Moussaka
- 100g puy lentils
- 150g cashews
- 1 tbsp tahini
- Nutmeg
- 400g tomatoes
- 2 red peppers
- 0.5 preserved lemon
- Red onion
- Sun dried tomatoes
- 1 squeezed lemon
- 1 clove of garlic
- Tomato puree
Scones
- 350 white flour
- 2 tbsp (6 tsp) baking powder
- 180ml (0.75 cup) milk
- Squeezed lemon
- 3tbsp sugar
- 0.25 tsp salt
- 85g butter
12 minutes at 200 degrees
Crumble topping (savoury)
- 6oz flour
- 5oz oats
- 6oz butter
- Cashew pieces
- 100g red lentils
- 1 large onion
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
- 3 garlic cloves
- 1 tbsp tomato puree
- 1 litre vegetable stock
- 50g bulgur wheat
- 1.5 tsp sweet/smoked paprika
- 1-2 tbsp thick yoghurt
- 1 tin chopped tomatoes
- 1 tin coconut milk (or yoghurt)
- 150g puy lentils
- 1 large sweet potato
- 1 aubergine
- 0.5 tbsp ground ginger
- 0.5 tbsp cumin
- 0.5 tbsp turmeric
- Half a lemon, juiced
- Fresh coriander
- Cook for 45 minutes @ 180C
- 200g puy lentils
- 30g unsalted butter
- 2 tbsp olive oil , plus extra to finish
- 3 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 3 medium tomatoes, skinned and cut into 1cm dice
- 25g coriander leaves, chopped
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- Salt and black pepper
- ½ small red onion, peeled and sliced very thin
- 2 hard-boiled eggs, quartered
Last updated 2017-08-06
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