The secret to making a good dal is to make a temper and the secret to a really good dal is to make a really good temper!
Tempering a dal is the act of adding the cooked dal to a pan containing a mixture of fried vegetables and spices and heating it through before serving. This imbues the rich flavours into the dal in a way that can never be achieved though cooking the dal with the spices from the start.
This recipe is really quick and simple to make and can be done with red lentils just as easily as with the moong dal used here. I can personally guarantee that it is exceedingly delicious!
A cheezy sauce topping gives the finished bake a wonderful contrast between crispy and creamy.
Tonight we wanted to make something lazy, but fancied something more than just a good tomato sauce on our pasta, so we added loads of roast vegetables, topped with a cheezy sauce, and baked in the oven.
I loved this recipe, it was so yummy! The cheezy sauce gave both brown crispiness and a moist creaminess. I would therefore recommend the sauce topping method (instead of grated cheese) to any non-vegan readers too!
This recipe has a lot in common with our ultimate vegan lasagne, but is quite a lot less effort as you just stir everything together then top with cheezy sauce.
Best eaten fresh from the oven!
We made these yummy crumbly flaky pastry hearts to celebrate John’s birthday and valentines day falling in the same week. They are quick, easy and yummy, and make a great snack, starter or accompaniment in place of bread.
This was so simple. I just took 1 batch of my home made vegan pastry and rolled it out. I then folded it over a couple of times (this gave them a lovely flaky layered texture, which led them to rise slightly), and rolled out to a thickness of about 1 cm. It was then ready to cut into heart shapes using a plastic cutter, and brush with olive oil. I included some garlic powder with the olive oil for extra tastiness. They took about 15 minutes in the oven at 180°C, but check them after 10 and take them out when they look golden and lovely.
Happy valentines day! ♥
These ones had really large bubbles!
If you have some sourdough starter, then you can make these quickie sourdough crumpets whenever you fancy, for breakfast, for afternoon tea, or for supper.
Eat them hot from the pan with your favourite spreads. We love them with marmite!
I’ve seen recipes that use rings to give them a smart shape, but we just make the batter thick and splodge it in the pan, and they come out tasty and bubbly.
Makes 8 cumpets. Continue reading