Skip to content

expedience/must have ingredients

November 15, 2012

The quince cheese didn’t quite turn out as I’d expected. It’s the right colour, but it’s definitely toffee like, though not as hard. Think chewy toffee that sticks to your teeth. It was really difficult to cut. “If I’d bought this in a shop, you wouldn’t let me eat it” said Arlo. Pertinent observation maybe – although this same child earlier announced that he was “An ornamental rock with a voice transmitter that doesn’t move and definitely doesn’t do homework”.

So the quince cheese is sitting on a plate in the kitchen waiting for an aim in life (actually I think its aim is to weld itself to the plate and it’s doing quite a good job). I decided to use it as a sweetener – it tastes quite nice in a fruity toffee way.

I made lentils and rice –  a useful standby which you can eat warm and which is also good cold in a wrap for packed lunches.

Wash and soak a cup full of brown lentils in lots of cold water for about an hour. Drain, add some fresh water to cover, bring to the boil and cook till done, but not cooked to a mush – about 15 minutes. Finely chop an onion, a clove of garlic, a fresh chilli (deseed?) and grate a 1″ piece of fresh ginger.

Put all this in a pan with some olive oil and cook stirring every now and then till the onion’s softened. Rinse a cup of basmati rice well, and add it to the pot, stirring well. Add a teaspoon of ground cinnamon, a teaspoon of mustard seeds and a teaspoon of cumin seeds and a piece of quince toffee (normally I’d use apricot jam).

Stir until it’s all mixed together well. Cook for a minute or two and add two cups of water. Stir, put the lid on the pan and bring to the boil. Stir again and simmer until the rice is done – about 10 minutes.

Remove from the heat and add the lentils, some chopped mint leaves and some salt. Mix well, add a little more olive oil and heat the lot up together. Eat.

Quince toffee: the must have ingredient. You read it here first, folks.

No comments yet

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: