Edible Education 29/10/2009Posted by snoozerider in casein free, cooking, gluten free, home education.
Tags: apples, casein free, gluten free, pudding, soup
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This week, we have mostly been cooking (and eating )
Both boys helped make our family’s famous lentil soup recipe. Granny was quite impressed when she came round and saw the production line going – Waif peeling carrots, me chopping them into strips then Gman dicing them! This soup is dead easy to make, very healthy, gluten and dairy free, vegetarian and really, really delicious. Here’s the recipe:
Easy Lentil Soup (serves 4-6)
1 onion, finely chopped
2 carrots, peeled and diced
2 tins chopped tomatoes
1.2 litres vegetable stock
1 tbsp cumin powder
1 tsp garam masala
Chuck it all in a massive pan, bring it to the boil, then cook until the lentils are cooked and the carrots are as soft as you like them (about 30-40 minutes depending on how finely you dice the carrots).
Waif was also keen to help with the roasted vegetables for dinner and spent some time carefully arranging them in the roasting tin until they were “just right”. He then insisted on taking a photograph so here they are:
Granny also brought us round some fantastic looking cooking apples from the market. There were only 2, but they were pretty massive so probably about a pound in weight, maybe even more. Fancying a change from the usual apple crumble, we made this pudding and it went down a treat:
Gluten Free Casein Free Almond Apple Pudding
1lb cooking apples, stewed in a little caster sugar
2oz golden caster sugar
2oz dairy free margarine
2oz ground almonds
1 egg, beaten
- Cream the butter and sugar together, then beat in the ground almonds.
- Beat the egg into the almond mixture.
- Place the stewed apples into an ovenproof dish.
- Spoon the almond mixture over the top of the apples.
- Bake at Gas Mark 4/350F/180C for about 25-35 mins until the top is lightly set and golden.