September 30, 2016 / Lyn Jones / 0 Comments
Serves 6
Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp garam masala
- 2 tsps ground cumin
- 2 tsps mustard seeds
- 2 cups long grain brown rice
- 1 cup McKenzie’s French Style Lentils
- 5 cups chicken stock
- 1/2 cup McKenzie’s Slivered Almonds, toasted
- 1/2 cup brazil nuts, toasted
- 1/2 cup currants (optional)
Directions
Step 1
Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.
Step 2
Add spices and mustard seeds and cook for a further minute, stirring continuously until aroma is released.
Step 3
Stir in rice and lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.
Step 4
Stir through nuts and currants, season to taste and serve.
Tips
- Baby spinach leaves could also be stirred through just before serving to add colour as well as extra fibre and iron.
- Serve as a side with grilled chicken breast and steamed vegetables such as broccoli, carrots and snow peas.
September 30, 2016 / Lyn Jones / 0 Comments
A beautiful cake that is great served warm fresh out of the oven or when cooled. This recipe is also gluten free! Tip: this cake is very moist so keeps well for 2–3 days, covered.
Ingredients
1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup caster sugar
3 eggs
300g almond meal
Topping:
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled
Method
- Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.
- Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.
- Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.
- Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.
- Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.