Shutterbean is one of my most favourite food blogs, so when I saw Tracy's recipe for espresso doughnuts I had to try, you can find the recipe here, I even bought a 6 hole doughnut pan (pretty cheap on amazon/ebay) which was well worth the investment, even better these things are baked so much more healthy!
Wednesday, 13 February 2013
Friday, 1 February 2013
Tastes like it took ages, when in fact it took minutes, ham and chestnuts are one of my favourite combos.
Ham and Lentils with Leeks and Chesnuts
400g Tin Lentils (or 200g lentils, soaked overnight in salted water)
Half packet of Chesnuts (I use the vacuum packed precooked kind)
150g Ham Hock
Lemon Juice (half a lemon is plenty)
Thinly slice the onions and leek and fry gently in oil. Add the lentils now and cook if your not using tinned. When everything is soft add the chopped chestnuts and precooked lentils. Warm through, then add the ham and choped thyme and heat for another 2 minutes. When ready to serve check the seasoning (some ham can be very salty so no further will be required) and squeeze over a bit of lemon.