In my kitchen in September 🌽🍂🍆 🍅

Hello autumn - my favorite season !!

I have some exciting things and food this September and I am happy to share it....

Beautiful aubergines - picked from Wisley garden. There was some awesome fresh produce for people to take home for a small donation in return. 

orange beetroot from Wisley 

a few corns and a pumpkin that I used for my homemade tomato sauce 

super cute mini olives

I bought those napkins this summer from Macedonia 

super cute knives and forks for packed lunch, also from Macedonia 

my new paper cups 

some tea bags from Macedonia

sourdough bread baking continues in my kitchen ❤

Lentils salad loaded with fresh veggies, edamame beans and home grown chives 

the garlic was grown and dried by my dad  ❤organic 

Tomato sauce enriched with roasted pumpkin and garlic 

I make this sauce every September, this time I added some roasted pumpkin and garlic, it's perfect 

the recipe is on my blog click here if you are interested 

Aubergine & yellow peas coconut curry with homemade naan bread ( I could eat this every day )

Apple & cinnamon cakes - perfect for lunchboxes 

Carrot cake I baked for my husband birthday

the kids loved the roses made by carrot ribbons 

I am sharing this post with sherrys pickings in my kitchen in September 

Three ways with yellow split peas

Hello my lovely readers!!! I have missed the whole September in a terms of blogging but I haven't stopped dreaming about food, cooking, baking and creating new recipes. As usual, I use simple ingredients, seasonal produce, nutritious and always budget friendly. This time the main character is yellow split peas : rich in protein, flavour and very attractive golden colour. Comfort food - made easy!!   

Cauliflower & split peas curry

Ingredients:

serve 4

1 onion, chopped

3 Tbsp green curry paste

2 cups of cooked split peas or 1 cup of uncooked ( soak in water overnight )

half cauliflower, dry grilled in a grill pan 

1 cup of passata 

1 tin of coconut milk

salt and pepper

one mug of rice of your choice 

Heat a grill pan and place the cauliflower florets. Grill them until they get dark colours around the edges. Set a side.

In a large cooking pot heat up some oil, add the onions and cook for 3 minutes.

Add the curry paste and stir for 2 - 3 minutes.

Add the cooked split peas, cauliflower, passata, coconut milk and one cup of vegetable stock or water. Add some salt and pepper.

Stir it all up and cook for 15 minutes. 

Serve with cooked fluffy basmati rice.

Done !!!

Split peas dip

Ingredients:

one cup of cooked split peas

1/2 cup water from the cooked peas

1 heaped Tbsp tahini 

1 clove minced garlic

juice of half a lemon

salt

pepper

Place all the ingredients into a big jar and blend it, using a stick blender.

You can also place the ingredients into a food processor but the first method saves you washing up :)

Add some olive oil before serving .....

This soup is made of all sorts of vegetables such as: leek, carrots, potato, parsnip and celery.

To make the soup more tick I add one cup or more of cooked yellow split peas before I liquidise it .

Yum !!

Пикантна чорба со леќа и зеленчук / Vegetable curry with lentils

For vegan days!

Потребни состојки:

1 кромид

парче тазе џумбир ( по желба)

малку лук

1 лажичка кари во прав

1 лажичка куркума во прав

1 шоља од 250 мл црвена леќа

3 моркови

150 гр свеж спанаќ

1 шоља замрзнат грашок

На 3 - 4 лажици маслиново масло се пржи ситно исецкан кромид и на коцки исецкан морков,се пржи десетина минути на тивко па се додава изрендан лук и џумбир. Мешајте 2 минути па додајте кари и куркума.Мешајте повторно да се запржат зачините или да пуштат мирис па додајте ја леќата и 3 чаши вода.Се вари на тивко покриено со капак околу 25 минути, потоа додајте сол и бибер, спанаќ и грашок и варете 4 - 5 минути.

Сервирајте со басмати ориз .

Пријатно!

You will need:

1 onion

peace of fresh ginger

few garlic cloves

1 tsp of curry powder 

1 tsp of turmeric 

1 cup red lentils 

3 carrots, dissed  

150 gr fresh spinach 

1 cup of frozen peas 

Heat some olive oil ( 3 - 4 tbsp) 

add the chopped onion and carrots and cook it for about 10 minutes before adding the grated ginger and garlic.Stir it up for 2 minutes and add the spices, stir again until they release aroma then add the lentils and the water.

Cook it covered with lid for about 25 minutes.

Add some salt and pepper as well as  the spinach and the peas.

Cook it for 5 minutes.

Serve with basmati rise .