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Cooked carrots – we usually prefer to eat them raw.

January 13, 2012

This morning it was really cold (for Devon, that is, where it’s usually mild and wet) minus 3 degrees Celsius which I think is about 26 in Fahrenheit.  Even inside things were chilly – the butter in the butter dish was too hard to spread, though it hadn’t been in the fridge overnight (and the kitchen is quite warm). It could have been a packed lunch disaster, but Arlo decided he’d like a pasta salad instead of sandwiches.

It was foggy too – and there was a frost: the water in the wheelbarrow (don’t ask) was frozen for the first time this year.  By the time we got to school our hands and faces were very cold even though we’d cycled quite fast –  we did stop to look at the river rising out of the mist though.

Winter seems to be finally here, so we need some warming winter food. Cue carrot and lentil hotpot. Fry some onions in a casserole dish until they’re soft. Then add half a cup of washed red lentils, three chopped carrots, a handful of cashew nuts, two chopped sticks of celery, some finely shredded cabbage (it needed eating) and a tin of chopped tomatoes. Don’t add any salt now -wait until the lentils are cooked.  Stir well and put a lid on the dish and put it in a moderate oven for about an hour – or until the carrots are soft and the  lentils cooked.  Fry some chopped garlic, a teaspoon of cayenne pepper, a teaspoon of ground ginger, a teaspoon of yellow mustard seeds and some salt  in a little olive oil for a few minutes and then add half a cup of yogurt. Stir into the carrot mix and reheat. Nice with rice. Or crusty bread (and something green).

Almost forgot – Happy Birthday John!

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