This is another post title that could apply to two things. One is that, when I got out of my car on Friday night, it was -11C. Seriously, I drove home (luckily less than a mile) with no wing mirror because it was frozen to the car!)
When I got back in it, 12 hours later, it was 4C. FIFTEEN degrees warmer – que?? No complaints though, as most of the snow has gone 🙂
And I’m deliberately not watching the weather forecast because if it’s coming back, I don’t want to know…
The other thing it could apply to was the Christmas shopping I did yesterday.
Err, I always say the best thing about Christmas shopping is buying presents for yourself…!
How warm?! And how good is Whittards flavoured coffee, especially when it’s on three-for-two 🙂
I did get quite a few presents as well! But the traffic was mental, the shops were heaving, the petrol stations were like Piccadilly Circus and the supermarket – don’t even go there. There was not a drop of fresh milk to be had which I think is more down to people’s panic-buying than the shop’s deliveries. We were only cut off for two days…!
But nothing could annoy me yesterday. I’ve never been so happy to see it pouring. Clouds? Fine. Rain? Great. Gales? Bring ’em on. Just please, please, no more SNOW!
I bought wrapping paper today so I was all set for an evening with some Christmas music on, getting into the spirit.
But first, dinner had to be made:
This is one of those “looks revolting, tastes great” creations and was inspired partly by my lentil loaves, partly by a lasagne I’ve made in the past with turkey mince…
Preheat oven to 180C and take:
1-2 medium courgettes, sliced very thinly, lengthways
65g lentils (I used red)
120g cauliflower, grated
1tsp vegetable stock powder
1 medium tomato, chopped
50g mushrooms, diced
A HUGE handful of spinach, wilted
70-100g soft cheese (I used Philadelphia EL but ricotta would be great too)
Chopped onion, garlic powder to taste
Arrange the courgette in two layers in a greased baking dish, spray with more cooking spray, cover with foil and bake for about 20 minutes, until soft.
Meanwhile, bring the lentils, water, stock powder, cauliflower and onion to the boil, then simmer till they’ve absorbed the water and softened. Take pan off the heat and stir in spinach, tomato, mushrooms, garlic.
When the courgette’s done, take the pan out but leave the oven on. Take out the top layer, spread the lentil mixture over the top and then replace the top layer of courgette.
In a non-stick pan, mix the cream cheese, with enough milk to make a sauce consistency, over a low heat until it’s thinned and pour over the courgette and lentils.
Top with more grated cheese and put back in the oven for about 20 minutes. I turned it to grill for the last 5-ish minutes to brown the cheese.
Delicious. I’m definitely lovin’ the lentils at the moment!
No prizes for looks but you can’t have everything! I’m off to get wrapping 🙂
What’s your favourite way of cooking lentils/beans/other pulses? Are you in the Christmas spirit yet?