Farro and Green Lentils: The Good Carbs Cook Book -Dr Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

Farro and Green Lentils with Cherry Tomatoes and Marinated Feta 

 

“This is a crunchy–squishy salad, for which the lentils and farro can be prepared ahead of time and, at the last minute, everything tossed together. Unlike some other grains, farro is hard to overcook.” p.162

 

PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes | SERVES: 6

 

1 cup (180 g/6 oz) small green lentils

1 cup (180 g/6 oz) farro

¼ cup (60 ml/2 fl oz) lemon juice

3 garlic cloves, crushed

½ cup (125 ml/4 fl oz) extra virgin olive oil

sea salt flakes and freshly ground pepper

400 g (14 oz) ripe cherry tomatoes, halved

1 small red onion, finely diced

1 large handful mixed herbs (parsley, thyme, chives), chopped

¾ cup (90 g/3¼ oz) crumbled marinated soft feta

Bring a large pot of lightly salted water to the boil. Add the lentils and simmer for about 20 minutes. Rinse the farro and add to the pan. Simmer for 20 minutes or until the farro and lentils are tender. Drain well.

Meanwhile, whisk together the lemon juice, garlic and oil, and add salt and pepper to taste. Put the cherry tomatoes in a large bowl.

Tip the lentils and farro into the bowl with the tomatoes, pour over the dressing with the onion and herbs and gently toss. Pile on a large serving dish with the feta spooned over the top and garnished with extra herbs.

 

 

Post Script: The Dinner Ladies Fill You Fridge and Freezer – Sophie Gilliatt & Katherine Westwood

Dinner_Ladies_FRNT_COV

Fill Your Fridge and Freezer 170+ Recipes to Cook Now and Eat Later

Sophie Gilliatt & Katherine Westwood

Murdoch Books

ISBN: 9781743365854

 

Description:

Stock your fridge or freezer with nourishing dinners that can be made ahead

The evening, when time and patience are at their shortest, can be the worst part of the day to throw a meal together. And then there are the unexpected mouths to feed: a friend with a new baby, an elderly family member, a couple of uninvited ravenous teenagers.

 

Enter the Dinner Ladies, the fearsomely organised duo bringing delicious peace to busy households. They are the mistresses of stocked-up fridges and freezers thanks to a wide-ranging repertoire of nourishing, reliable make-ahead meals.

 

Family-friendly favourites dominate: there are spiced slow-cooked lamb shanks; warming curries; veggie-focused ‘thinner dinners’; and easy desserts that may not make it as far as the table, such as apricot, raspberry and coconut crumble or chocolate mint honey pots.

 

Welcome the Dinner Ladies to your kitchen and reclaim your evenings.

 

Author bio:

 

The Dinner Ladies are Sophie Gilliatt and Katherine Westwood. They first met at the school gate in 2007 and came up with the idea of preparing dinners for time-poor friends so that they would always have good homemade food in their fridges and freezers. What started as a back shed project has now grown to a fleet of delivery trucks dropping off thousands of delicious home-cooked meals every week to hungry households in their home city of Sydney.

 

Between them, the Dinner Ladies have two husbands and seven children of varying sizes, appetites and degrees of fussiness. There’s not much they don’t know about pleasing a tricky crowd.

 

My View:

This is a must have book for your kitchen library!

Last night I had a read through – we are having a shared plate/easy supper with our daughters tonight and I was looking for inspiration – I go it in bucket loads – and I haven’t even reached the dessert section yet!

 

So on my list thus far:

Chickpea and Coriander Burgers

Hummus (hommus)

Wimmera Grain Salad (barley & green lentils predominate)

Super Foods Salad

Meatballs or koftas – not sure yet both are tempting…

 

So that is tonight sorted. But this book has so much more to offer – (Chocolate Mint Honeypots aside ) so many great recipes that will keep in the fridge for a few days, recipes great for the freezer, slow cooked meals, thinner dinners, sweet and easy desserts…and my favourite  section super tasty  “spice and five”.

 

This is a keeper!

Vegetarian Meals Made With Love

Last week my daughter fractured her shoulder; she was on an evening out, ready to order her meal, was about to take the last step on the stairs to the venues dining area, hand on rail and slipped in a pile of something disgusting- we wont go there. Consequently she now is suffering with a fractured shoulder – and needs assistance with most things – washing her hair, cutting up her meals, preparing meals. She cant drive , cant shop, cant work, for at least 6 weeks.

It is times like  this that it is very difficult to be a parent who lives 3 1/2 hours away from one of her children who is in pain and in need.  Her sister has been very helpful, she has been up to visit a  few times, taken her shopping, taken her to the doctors, styled her hair, took her dog for a walk….These two are great supportive sisters.  On the last visit I sent up a care package – food made with love 🙂  I am currently preparing more meals.

The injured daughter is vegetarian – and I haven’t really cooked many vegetarian meals since this daughter left home, many years ago. Lately I have just made the odd meal when she has visited – vegetarian pizza, curry, chilli beans etc To make a 6 weeks of vegetarian meals that can be eaten with one hand ( preferably a spoon) is a challenge. Thankfully I have some wonderful new cook books to help me out.

Coconut Thai Curry with Chickpeas

Coconut Thai Curry with Chickpeas

 

Deliciously Ella is a great resource. I am currently soaking red kidney and black beans (I prefer not to use tinned legumes) to make a Ella’s Black and Kidney Bean Chilli.  Last week I made Ella’s Lentil and Butternut Squash Dhal, Coconut Thai Curry with Chickpeas and Almond Butter (or nut butter if you prefer),  I made Anna Gretta’s Banana Cakes – one for the freezer and one cut into slices for use now and Dan Churchill’s Protein Balls (always a favourite). I also made huge saucepan of vegetarian minestrone soup – a meal in a bowl, and bean patties with Quinoa flakes – my own creations –  recipes I will share with you at a later date.

Bean Patties with Quinoa Flakes

Bean Patties with Quinoa Flakes

What to make for the next 5 weeks? Any suggestions?  The food must be able to be frozen, be vegetarian and not require cutting.