From Across the World :)

Healthy Lentil Walnut Burgers

Date: 2011-10-01
Chef: Bhinesha
Quantity: 6-8

2 cans lentils (~ 4.5 cups of lentils)
½ cup breadcrumbs or wheatgerm
2 tsp cumin powder
chopped onions
½ cup walnut pieces
2 tbsp vegetable oil(canola)
2 tsp oregano
2 tbsp mustard
lemon juice(optional)

Fresh buns from bakery.

If lentils are not cooked, cook lentils and drain water.
Mash the lentils.
In a big bowl, combine lentils, wheat germ, chopped onions, walnut pieces, oregano, mustard, cumin powder, lemon juice,oil , salt and pepper. Mix well.
Form patties big enough for a bun.
Oil a baking tray and put patties on it. Bake in the oven for a short while, (~ 7 minutes or so) to just let the burger dry a bit. Another option is to brush the burgers with oil and cook for 4 minutes on both side.
Once ready, serve burgers on buns and top with your favourite toppings.

Sauce to go with Lentil Burgers

Date: 2011-10-01
Chef: Bhinesha
Quantity: 6-8

2 tsp vegetable oil
½ medium onion (optional)
2 cloves garlic minced
1 tsp cumin
2 small tomatoes
1 T molasses
2 T brown sugar
2 tsp Worcestershire or soy sauce
1 T spicy mustard
1 T chilli powder

In a pan, warm oil over medium heat and cook onions for a few minutes. Add garlic, and cook for 1 minute.
Mix in remaining ingredients and simmer for 5 minutes.
Transfer mixture to a food processor or blender and process until smooth.
Sauce will keep in the fridge for a month.

Beetroot(and Potato) Salad

Date: 2011-10-01
Chef: Bhinesha
Quantity: 6-8

Potatoes (optional)
Beetroot (qty depends on how much you are making)
Vinegar ( or lemon juice)
Olive or canola oil

Boil beetroots and potatoes.
Let cool, cut in cubes and place in a salad bowl.
Add salt, vinegar, pepper and oil and mix well.

Yogurt Mousse with spiced nectarine compote

Date: 2011-10-01
Chef: Bhinesha
Quantity: 4-6

~1kg yellow nectarines
~200g maple syrup
vanilla extract
some anise and fennel seeds (qty will depend on your taste)
~50 cl liquid whipping cream
1 pot of plain yogurt
3 tbsp sugar

Peel the nectarines, cut the pulp in pieces and put in a pan, with the maple syrup, anise seeds, fennel seeds and vanilla.
Bring to a boil, then let simmer on low heat till the juice evaporates and the compote thickens.
Place in a cool place.
Pour cream in a big salad bowl, that you leave in the fridge for 20 min. (if cream was already in fridge, no need for that).
Mix yogurt with sugar.
Whisk cream into chantilly.
Mix delicately the chantilly cream with the yogurt.
In empty yogurt pots or glasses, alternate yogurt mousse and spiced compote.
Keep chilled until ready to serve.

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