This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cheese and Lentil Gratin
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- #17677
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
6 ounces red lentils
1 clove garlic crushed
1/4 pint water
4 ounces grated vegetarian cheese
2 tablespoons chopped parsley
1 free-range egg, beaten
salt and pepper
2 tablespoons wholemeal bread crumbs
2 teaspoons sesame seeds
directions
Heat oil in a pan, add onion and fry till soft. Add carrot, celery, lentils, garlic and water and cover. Bring to a boil, then simmer for 20 minutes or until all water is absorbed.
Add 3 oz. of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly. Season well and spoon into a 1 1/2 pint shallow ovenproof dish and smooth the top.
Mix bread crumbs with sesame seeds and the remaining cheese and sprinkle over the top. Bake in preheated oven at 350 degrees F for 45 minutes until topping is golden brown and crisp.
Serve hot with homemade tomato sauce, or alternatively cold with a crisp green salad.
added by
recfoodrecipes
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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