Red Lentil Dahl


Red Lentil Dhal / #Spicy

Lentils are one of my favorites legumes, feels so weird to me that I didn’t like them back when I was a child! But as they say, it’s one step from hate to love, and… I kinda get that now. Talking about love, it’s quite a relationship I’ve gotten into with this Red Lentil Dahl, easy, flavourful and so satisfying! And as many of you already know, to me it gives extra points to a recipe if It keeps getting better and better as it rests on the fridge. Is there anything better than discovering you already have something delicious to eat, waiting for you on the fridge? I’ll tell you, no, there isn’t! And you could take it up a noch by preparing some home made Indian bread, like this Rye & Whole Wheat Roti, which is also very easy to make and a perfect couple to go along with the Dahl. And last but not least, music. I always feel like there’s something missing if we sit down to eat and there ain’t background music. My go-to artists would be Amy Winehouse (fav of all times) and João Gilberto. Also strange that I haven’t talked about any of them sooner because I couldn’t live without them, that’s for sure. All tracks are delightful, but maybe “Sorriu Para Mim” or “Para Machuchar Meu Coracao” would make good friends with this dish. Perfect recipe, perfect setting, let’s eat!

· 300 gr Red Lentil
· 1,2 lts Water
· 2 Onions
· 4 Garlic Cloves
· 2 tbsp fresh Ginger
· 3 Tomatoes
· 1 1/2 tsp Mustard Seeds
· 1 1/2 tsp Coriander Seeds
· 1 1/2 tsp Cumin Seeds
· 3 tsp Turmeric Powder
· 2 Zucchini
· 1 bunch of Spinach

Brown the onions with some olive oil, then add garlic and ginger, and keep cooking until fragrant. Grind the seeds slightly, and throw them in along with the tumeric powder. It’s very important to cook spices, so let them fry for a minute or so before adding the finely chopped tomatoes. These have quite some water and after cooking for about 5 minutes they will have turned the preparation into an almost paste like base. Now add the well washed red lentils, the chunky cuted zucchini and 1,2 lts of water. Put the lid on and let cook at medium heat for 20-30 minutes, until pasty and delicious. I like to add some chopped spinach last minute to keep them bright and give some extra flavour and texture to the dish. So yum!


Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices / #Roasted

Potato wedges are a classic favorite, salty, spicy and full of flavor, we love their crunchy outside and soft interior. But fries are usually quite unhealthy and deep frying can be messy, so this roasted option with herbs and spices will be a better option for a tasty snack (maybe along some home made guacamole?) or a perfect side for any dish, like these veggie burgers. Apart from healthy, what I like the most is that this recipe calls for no fuzz, no pre-boiling or even peeling, simply give the tubercle a quick rinse, a few cuts and a good toss with olive oil, salt and spices. So easy it almost needs no directions!

· 6 medium-sized Potatoes
· 1 tbsp Paprika
· 1/2 tbsp Curry
· 1/2 tbsp Turmeric
· 1 tbsp Thyme
· 1 tbsp Oregano
· 1 tbsp Herbes de Provence
· 3 tbsp Extra Virgin Olive Oil
· Salt & Pepper to taste

Since we are leaving the skin on, rinse thoroughly the potatoes, cute them into wedges and place those on a bowl, together with the spices, herbs, oil, salt & pepper to taste. Now, roll up your sleeves and give them a good massage to cover all of their surface with the spicy goodness, ready for the oven! Place them on a tray and bake at 250ºC until the potatoes are soft and golden brown. I’m sure this recipe will become one of your favorite basics, so tasty!

Mango, Cashews & Honey Filo Cigar

Mango, Cashews & Honey Filo Cigar

Mango, Cashews & Honey Filo Cigar / #Crunchy

Crunch is for many people, the all time favorite texture in food, and this Mango, Cashew & Honey Filo Cigar is the sweetest, crunchiest and easiest dessert I’ve ever cooked (although I couldn’t really choose a favorite out from our sweet section). The ingredients are pretty much listed on it’s name; fresh tropical fruit and roasted cashew nuts, surrounded by a syrupy sweetener such as biological honey or agave for a vegan alternative, wrapped in a delicate outside of crumbly filo. Sounds good right?

There is pretty much no technique or secret to it, it’s all about the right combination of ingredients in their measure, depending to your taste. Try not to over sweeten the filling, specially if you use agave or maple syrup, and make sure the pastry is thick enough to hold its shape, but properly light to toast evenly and crunch up nicely. Also, feel free to change things up, different fruits, nuts and topping can work wonders with this basic idea of a filo cigar. What about apple and cardamom, or strawberries and rhubarb to name a few? Get creative and enjoy!

· 1 Mango
· 2 handfuls of Cashews
· 2 tbsp Honey (or Agave for a 100% vegan option)
· 4 Filo Sheets
· 2 tbsp Virgin Coconut Oil

For the filling, crush and toast the cashews, mix them with the square cutted mango and 2 tbsps of honey. Then brush a filo sheet with some melted coconut oil (pretty much any other fat could also work: melted butter, margarine, or even olive oil are an option). Make a fold on the greased filo sheet and place a line of filling parallel to you. Start rolling the cigar and halfway, fold the edges to the center, keep rolling and finish by brushing the remaining free edge. With the closing fold leaning against the tray, bake at 200ºC for about 15-20 min or until golden. Serve it as it is with a dust of powder sugar or lay a scoop of ice cream when still warm.