It's hard to believe that a few years ago I was not much of a cook. Nowadays, give me a nice clean kitchen and I am in heaven. Part of my job means I cook for the family I work for, there are a few guidelines that I keep to, but other than that I can choose what to cook and how to cook it.
So it thought it would be fun to keep a record of recipes, some are old favorites and some are new challenges.
I gave up dairy a year ago and so all my recipes are able to be dairy free, I do love my meat so expect to see lots of that.
The best way to cook in my very humble opinion is to use recipes as guidelines rather than to the letter. Cooking is a great opportunity to experiment, do it the way you like and remember the food police will not knock at your door if you deviate from the recipe. For instance, how much beef stock for lentil dahl, enough for the lentils to cook, but add more if you need!
So where better to start than lentil dahl, my favorite recipe to cook in the whole world! I got this recipe from a friend, Bex and have made it many many times since. I made as a started when my family came to my house a few years ago. I made it for 18 people last year when 10 texans joined us for dinner. What wonderful memories!
1. Since making the above dahl, I have stopped mixing the veg with the dahl. I do them separately now as I find it takes away from the taste of the dahl.
2. At work I use curry powder and at home I use garam masala, either works!
3. For a more intense flavour I use two beef stock cubes. I use the kallo brand which are gluten free.
4. I like to make this earlier in the day and make sure it gets much more cooking time. I often end up using 2 jugs of water (beef stock) for the first 20 mins to get the lentils to cook and then just leaving it to simmer for a few hours adding water every so often.
5. If I am making with rice I would stop adding the water and start the cooking to dry out. However having with soup you might want to leave it watery (I still prefer dryer, even as a soup!)