Lentils salad on the run

A little salad for a rainy Autumn day that needs next to no preparation. Although popular in many cuisines (including India, see my recipes for a lentils curry or masoor dhal), lentils are still rarely used where I come from. They are very filling and a lentil salad could make a very nice packed lunch. I also make a version with boiled carrots instead of sundried tomatoes. 

You'll need:

a can of green lentils

sundried tomatoes

fresh parsley

a few rashers of bacon

red wine vinegar

red pepper

1. Cut the bacon into small pieces and fry on a pan.

2. In the meantime, rinse well the lentils and transfer them into a bowl.

3. Cut the tomatoes and chop  a generous dose of parley and add both to the bowl.

4. Add a splash of red wine vinegar and some freshly grated red pepper.

5. Add the fried bacon, mix everything together, et voila! Serve with fresh buttered bread.

 

 

Buon appetito!

Red onion marmalade

Preparing a red onion marmelade requires some patience. It takes time, you cannot really speed it up, but it's really worth it. It's a perfect element to go on canapés, together with pâté or with duck. Today I propose to serve it in combination with pâté, goat cheese, and fresh thyme. I found inspiration for this little snack during my trip to Strasbourg, the land of foie gras and many other culinary delights.

You'll need:

5 red onions

3 spoons of sugar

4 spoons of balsamic vinegar

a glass of dry red wine

cardamon 

anise (optional)

For the canapés:

fresh bread/baguette

pâté

goat cheese 

fresh thyme (I used lemon thyme)

1. Slice the onions and put over a low heat together with some olive oil for around 10 minutes.

2. Add sugar and continue to simmer over a very low heat for another 10 minutes or so. 

3. Add half of the red wine and balsamic vinegar and reduce over a low heat. It should take around 20 minutes at least.

4. Add spices, the rest of the wine, and reduce again.

5. Assemble the elements on fresh baguette, et voila!  

Bon appétit!