I must have lost the plot somehere along the way.Over the past few days things got a bit disorganised for me. Got a big assignment due, then got the house repainted, then final exams, then life happened. Oh well. I resolved to be more organized and diligent. And this time I will stick to it! Whether I like it or else!
Anyway, it is officially winter here in Australia. And some of the things I learned to do since moving here is not just to organize my wardrobe according to the seasons, I also learned that the family menu also have to change with the season. Like for example, as much as the family likes the cold rolls I make, it is just not right when it is freezing. It is good though because we get to try different recipes to warm us up. One of the things that I like to cook during these cooler months is curry. Something about the bold flavours never fails to warm me up.
I found this recipe I am sharing here in an ABC Delicious magazine (March 2009 issue) last year and I have made it a few times and the family loved it everytime despite the fact that it has mushrooms in it. And let me tell you the kids "hate" mushrooms, they "won't eat it". But then again, they need not know that there is mushrooms in this pie. What they do not know, won't hurt them, right?
I did not take a good photo of this pie. But I hope it won't stop you from trying this one out.
LENTIL AND SPINACH EN CROUTE
(ABC Delicious Magazine, March 2009, News Magazines Pty Ltd)
1 tbs olive oil
100 g Swiss mushrooms, sliced
3 cups (120g) baby spinach
150 g bottled roasted capsicum strips, drained
800g canned lentils, drained, rinsed
2 tsp mild curry powder
2 tbs mango chutney, plus extra to serveo
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek style yoghurt and salad, to serve
Heat oil in a pan over medium heat. Cook mushrooms, stirring, for 1 minute until is softens slightly. Add spinach, capsicum, lentils, curry and chutney. Season, then cook for 2-3 minutes until well combined and spinach wilts. Allow to cool completely.
Preheat oven to 180C. Line tray with baking paper. Roll out pastry on a lightly floured surface to form a 40cm x 30cm rectangle. Spread half of the lentil mixture down the centre, top with cheese, then remaining lentil mix. Brush pastry edges with water, then fold over to enclose filling, pressing to seal. Place on tray, seam side down. Brush with egg and sprinkle with extra cheese. Bake for 30 minutes or until golden. Slice and serve with yoghurt, salad and extra chutney.