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My Golden Pear

Thursday, 3 January 2013


Well that's it for another year.  Christmas decorations have been packed away, the fridge cleared out and hubby sent back to work.  As much as I love Christmas, I do enjoy the process of sorting out and cleaning up afterwards.  It makes me feel calm - everything in its right place again. 
On the food side it feels good to be back to healthy eating again.  I made a big pot of this lentil soup today.  Warm, comforting with just a hint of chilli and best of all it's low fat.
It is also perfect for freezing.

For the printable version - click here
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 6
  • 1 tblsp olive oil
  • 2 onions, finely chopped
  • leaves from 2 sprigs of fresh thyme
  • 4 carrots, finely diced
  • 4 garlic cloves, finely chopped
  • 0.5 tsp dried chilli flakes
  • 2 tsp mustard seeds
  • 2 tins (800g) chopped tomatoes
  • 200g red lentils
  • 2500ml vegetable stock
  • salt and pepper
Cooking Directions
  1. Heat the oil and cook the onion, thyme & carrots for about 4 minutes until just soft.
  2. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
  3. Stir in the tomatoes, lentils and stock and bring to the boil.
  4. Reduce the heat, cover and simmer gently for 30 minutes.
  5. Season with salt and pepper.
  6. Blend until smooth or leave chunky.
TIP - Store your fresh thyme in the freezer.  When you need to use it just give it a shake and the leaves will drop off the stems.
Written by : Angela Darroch

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Saturday, 26 May 2012


After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining.  Friday nights are always a bit of a rush for us so this salad is perfect - the butternut can be prepared in advance and then just quickly throw everything together at the last minute.  Perfect with cold roast chicken and a honey and mustard dressing.


Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

  • Half a butternut, peeled and cubed
  • 2 tblsp honey
  • 1 bag mixed lettuce
  • 1 bag baby spinach
  • 250ml tinned lentils, rinsed and drained
  • Half a punnet cherry tomatoes
  • 4 baby carrots, sliced
  • Half an apple, finely chopped
  • 1 cup red, yellow & green peppers, chopped
  • 100g feta cheese
Cooking Directions
  1. Preheat the oven to 190Ā° C. 
  2. Place the butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
  3. Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
  4. Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  5. Season and serve with the dressing of your choice.        

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