Bread and Lentils – Yum

Diogenes the Cynic was enjoying a meal of bread and lentils when he was visited by another Greek philosopher.Β  The other philosopher made a handsome living by flattering the local king.

“Diogenes,” said the other, “If you would only learn to flatter the king, you would not have to live on bread and lentils.”

“If you would only learn to live on bread and lentils,” answered Diogenes, “You would not have to flatter the king.”

Advertisements

18 thoughts on “Bread and Lentils – Yum

  1. This anecdote came up a few nights ago when I served lentils with rice and (Maria’s) homemade bread. When hubby related the anecdote, Maria said, “Who wouldn’t want to eat bread and lentils?”

    I know somebody who will never have to worry about monarchial toadying πŸ˜‰

  2. From the #1 Ladies Detective Agency books, I learned that pumpkin is very popular in Botswana. (It should be; the growing season is long.) Is that true in South Africa too?

    Do you have any pumpkin soup recipes?

  3. Hi Ray… We LOVE pumpkin in South AFrica… you get a pumkin, i’ve never seen it anywhere else… think the weather in the UK is too wet… look at this link…… http://www.greatnorthroad.org/bboard/images/0306/pumpkin.jpg

    this pumpkin is soooooooooooooooooooooooo YUMMY! anyway…here is a recipe…it’s not mine..I haven’t made the soup yet..but had some at restaurants and it’s great… I typed in on a search…South African pumpkin soup… you will find many sites with recipes like these… I have a blogger-friend…she’s having a food blog too… I can ask her if you want… let me know… if you want to treat me… treat me with pumpkin and nothing else.. lol!
    —————- this is from the recipe-site…: (I guess you can also adjust this one a bit..e.g. I’m not a lover of coriander… and I haven’t had it with the seeds too…)

    I’ve adapted and embellished a bit over the past two years, but this credit all goes to Chef Cullingworth. Here is the way I am making the Butternut Squash and Roasted Banana Curried Soup these days. For those of you at last weekend’s NYC Food Blogger’s party, I tripled this recipe.

    Ingredients:
    Serves 6 – 8

    1 butternut squash, cleaned, peeled and diced
    2 T. dark brown molasses sugar or dark brown sugar
    2 T. honey
    4 T. unsalted butter
    1 ripe banana, unpeeled
    Β½ medium onion, peeled and chopped
    1 carrot, peeled and chopped
    1 celery stalk, peeled and chopped
    1 clove garlic, peeled and chopped
    1 tsp. medium hot curry powder
    Β½ tsp. ground coriander seeds
    ΒΌ tsp. ground nutmeg
    ΒΌ tsp. ground cinnamon
    1 c. coconut milk
    1 c. chicken or vegetable stock, plus extra
    juice of 1 lime
    kosher salt and freshly group black pepper to taste
    garnish: fresh cilantro, pumpkin seeds, pumpkin oil

    Method:
    Preheat oven to 350 degrees.

    Sprinkle diced squash with brown sugar, honey and 2 tablespoons butter and roast in 350-degree oven until caramelized and soft to the touch, about 20 minutes; roast the unpeeled banana in the oven at the same time.

    Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.

    Remove the banana from its skin, slice and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Add fresh cilantro, lime juice and salt and pepper to taste. Blend again until smooth and if you want a very delicate soup, pass the soup through a chinois or household strainer using a rubber spatula to press the soup through the strainer.

    The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and a sprig of fresh cilantro.

  4. That looks REALLY good. Unfortunately, I think it would be “too weird” for too many of this brood. They’re pretty good about eating a variety of foods, but I think putting squash and bananas in soup is too far out of their experience.

    BTW, is pumpkin in southern Africa the same thing we call pumpkin in the U.S. (which is commonly only put in pies, though a small number people eat it other ways)? Something I ran across implied (I don’t even remember where) that what you call pumpkin is what we call squash. Here’s what we call a pumpkin, which is very widely available in North America:

  5. Oops, I’m sorry Nikita, I didn’t notice your previous image. As you can see, our pumpkins are similar to yours, but yours are white and ours are orange. The butternut squash does seem a bit easier to work with, though.

  6. Nikita,

    I’ve seen pumpkins like the one in your picture, but they are a rare variety here. Most of ours are yellow.

    Unfortunately, most USA pumpkins are big things that are carved for Halloween and not eaten. The pumpkins that are good for eating are much smaller.

  7. Hi you two… on this link you can read about 2 types of pumpkin…
    http://www.kapstadt.org/en/south_africa/country_people/sa_recipe/
    “kapstadt” is Cape Town… or in Afrikaans..Kaapstad
    we don’t have Halloween in SA with pumpkins like you lot.. πŸ™‚ it’s not a “traditional” thing in SA…
    the pic with the white pumpkin is called a “boerpampoen” translated…”farmer pumpkin”.. they are mostly really big pumpkins and I LOVE them…orange in the inside… but VERY delicious… pumpkin fritters… WOW!


    this is sooooo yummy! check out this site for recipes…their recipes are really great! and try the “vetkoek”… you won’t regret it!
    http://funkymunky.co.za/letter119.html
    about the banana in the soup…you don’t have to add that.. as i said..you can adjust it to your taste… and I know there are a variety of pumpkin soup recipes..that was just my first one in a search.. πŸ˜‰

  8. Nikita, pumpkin fritters sound wonderful:

    ~*~ ~*~ ~*~

    PUMPKIN FRITTERS IN SYRUP

    (Makes Β± 24)

    250 ml Snowflake Self Raising Flour (140 g)
    10 ml baking powder
    1 ml salt
    625 ml cooked mashed pumpkin (Β± 550 g)
    2 extra-large eggs, beaten

    SYRUP

    200 ml sugar (150 g)
    65 ml boiling water
    125 ml milk
    10 ml butter or margarine
    1 cinnamon stick or 2 ml ground cinnamon
    1 ml salt
    10 ml custard powder

    1. Sift flour, baking powder and salt together.
    2. Add pumpkin and eggs and mix well.
    3. Shallow fry spoonfuls in hot cooking oil until golden brown. Drain on paper towel. Place in serving dish and pour hot syrup over fritters.
    4. For syrup: Bring all ingredients, except custard powder to the boil. Boil for 2 minutes. Mix custard powder with little water and stir into boiling syrup. Boil until thickened. Remove cinnamon stick.

    ~*~ ~*~ ~*~

    I have a couple of questions though — what’s custard powder? I have arrowroot; would that do the trick?

  9. Hi Mrs Cumbee


    there’s a link of a pic… in the UK and in South Africa we cook milk and stir the powder into the milk…then you have nice custard! with a dessert… I don;t know arrowroot at all, but as I said to Jane/Ray…you can adjust the recipe…it’s also a recipe i found on the web and not my own…btw.. i don’t know why you would add custard powder to pumpkin-soup…lol!

    http://www.videojug.com/film/how-to-make-pumpkin-soup
    follow this video link… this is really easy… enjoy!

  10. Thanks, Nikita — and we enjoyed listening to the soup video. My kids think it looks yummy, but then they’re used to me foisting weird soups on them, like my current favorite winter root soup, made with onion, turnips, and rutabagas.
    πŸ™‚

    I looked up custard powder and found that it’s a corn flour, so I’m guessing that either cornstarch or arrowroot would work in its place.

  11. Hi Mrs Cumbee… It will work…any corn-related-flower…but custard…..i love it too much to mix it with something else… πŸ˜‰
    Ray…look at this image..Custard apple in South AFrica…YUMMY! do you get that in the US?

  12. I can’t say I’ve ever seen one of those custard apples in the USA.

    So here I blog an anecdote about a philospher, and now we’re sharing recipes. I am getting worried about the manliness of this blog… Gotta write about tractors or something…

    BTW, Nikita, if you were wondering why some of your posts didn’t appear immediately, I think if you put more than 3 links or if you link to a video, the post requires moderation.

  13. LOL! looking forward to the tractors… πŸ˜‰ I grew up on a farm and used to drive tractors (massey ferguson (sp?)…..so…blog about them and i will join in with the chat too…and now you’re thinking..wow…what a beefy lady…hehehe… luckily…nothing of that… drove on of these also…when i was 15 with my sister’s boyfriend… πŸ™‚

    that’s ok…if the comments don’t show immediately…

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s