We usually observe the Italian tradition of eating lentils on New Year’s Day. Because of their resemblance to coins, lentils are thought to symbolise good fortune and prosperity. Worth a shot…;-)
Most often, I make Puy lentils simmered with carrots, onion and celery until soft, which I serve with sausages cooked under the grill. But sometimes I make lentil soup.
This lentil squash soup with turmeric is very different to my usual lemony red lentil soup. The addition of squash both softens and fortifies the slightly grainy texture of the lentils. Continue reading
Pumpkin soup with coconut milk is a Halloween staple at our house. I always feed the girls an early dinner before they head out trick-or-treating.
The menu hasn’t varied in years – toasted pumpkin seeds, witches’ fingers (chicken strips rolled in crushed potato chips), steamed green beans and bloodsucking jellies for dessert.
Muamba de galina is a flavoursome chicken and vegetable stew from Angola, and another foray into the world of African cuisine.
This rich and spicy dish is traditionally served with corn funge – a stiff porridge similar to polenta. Deliberately unseasoned, funge provides a starchy foil for the rich, spicy stew. Continue reading
Tonight’s dinner comes from Iran – chicken fessenjoon (chicken cooked in a pomegranate-walnut sauce) – served over steamed rice. While I was seeking out dried golden plums at the Persian grocers, I picked up some dried limes as well. I broke a couple up in the mortar before steeping in boiling water to make a delicious lime tea. This recipe is from the Food 52 website (with minor adjustments). Continue reading