Resident recipes
There’s nothing better than a tried and tested recipe! A big thank you to Christina from Walkerville for sharing these simple breakfast and salad recipes. Both recipes are light and perfect for the warmer South Australian summer weather.
French Lentil Salad
Basic Crepes
It’s best to use small green French De Puy or Beluga black lentils in this recipe, as they hold their shape much better than their larger cousins. You can find them at supermarkets and whole food shops. This is best served with a mixed green salad and some crusty bread.
An easy crepe batter that can be made in minutes using ingredients from the pantry.
Prep:
Cook:
10 mins
20 mins
Serves:
6
Yield:
12 crepes
Prep:
Cook:
10 mins
<20 mins
METHOD 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in 3 tablespoons butter, melted (coconut oil or safflower can be substituted) the milk and water, stirring to combine. Add the salt and butter; beat until smooth. INGREDIENTS 1 ½ cups plain flour 3 eggs ¾ cup milk ¾ cup water 3/8 teaspoon salt
2. Heat a lightly
Serves:
6
oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 4. Serve hot, can use with fruit, jam or lemon and sugar or savoury fillings.
INGREDIENTS 2 cups French or Beluga black lentils 1 bay leaf 1 whole clove garlic 2 carrots, chopped fine 2 stalks celery, chopped fine 1 scallion, chopped fine 2 tablespoons chopped Italian parsley 1 tablespoon chopped fresh basil 2 tablespoons lemon juice 4 tablespoons extra virgin olive oil Sea salt and freshly ground pepper to taste
METHOD 1. Place lentils, bay leaf and garlic clove in a saucepan and add six cups of water along
with a generous pinch of sea salt. 2. Bring lentils to a
boil, reduce heat to low, cover and cook 15-18 minutes, until lentils are tender but still firm. Drain lentils into a mixing bowl and let cool.
3. Discard the garlic and bay leaf. Add
carrot, celery, spring onion or red onion, parsley, lemon juice and olive oil to lentils. Toss well and season to taste.
10
Made with FlippingBook. PDF to flipbook with ease