Lentils and Sausages

This recipe is from Apples for Jam. I was excited to try this recipe since I have all the ingredients in the pantry and fridge. I didn't have to go to the market. I've always wanted to try lentils but didn't know with what food to pair it with. This was delicious and we've all enjoyed it. Another dish that was perfect for a cold rainy day or a cold winter night. Very comforting. Going in family favourites.

Ingredients

1 1/3 cups green lentils

8 tablespoons olive oil

1 carrot peeled and chopped

1 small red onion finely chopped

1/2 celery stalk chopped

1 clove garlic peeled and left whole

4 cups hot water

salt

4 italian sausages

3 tablespoons chopped fresh parsley

Method

Rinse lentils very well to remove any grit. Saute onion over medium heat with half the olive oil until its golden brown and soft. Add garlic and carrot and saute for another couple of minutes. Add the lentils, turning them through the mixture to coat well and then add 4 cups of hot water. Season with salt and bring to a boil then lower the heat slightly. Cook uncovered for 40 minutes until lentils are soft and very little water left in pan.

Meanwhile prick the sausages and fry them in 1 1/2 tablespoon of olive oil until they are golden brown on all sides. Adding more oil if needed. When they are done place them in a large serving plate and drizzle with some olive oil. For more heat some adults may like it with chili oil over theirs.

Angel hair pasta with, zucchini, mint, and feta

It's raining again today. The same weather as yesterday and I love it. I have a new addition to my cookery books and it is such a nice day to stay indoors with a cup of warm apple cider and have a good read. While I was quickly flipping through the pages I found this recipe for Angel hair pasta with zucchini, mint, and feta. My son calls zucchini (comberpeel) as in cucumber. Sweet and funny really.

Tessa Kiros is the author of Apples for Jam. She was born in London. Her father is Greek, mother is Finnish and her husband is Italian. She has two little daughters and they look exactly like her. She grew up in South Africa. I love the fact that when she cooks the family are all involved and how wonderful it is to have a variety of food from different countries when their families get together for a meal. I enjoy reading this book as she writes about memories from her childhood and how the food come into place. She has her recipes in color groups which is why its called a Colorful Book.

This dish was yummy and comforting on a cold rainy day. I left out the mint because the family doesn't care for it. I did add more lemon on my own plate as well as my daughter's. Definitely going in the family favourite book.

Ingredients
4 tablespoons olive oil
2 small zucchini finely chopped (I did 4)
2 cloves garlic peeled and squashed a bit salt
1/2 teaspoon dried mint (I left this one out)
3/4 cup small cubes feta cheese (I added more)
1 1/2 tablespoons lemon juice
1 box (16 oz) angel hair pasta
olive oil to serve
grated parmesan cheese to serve

Method
Boil the pasta and while that's boiling saute zucchini and garlic together until it is tender.
Once pasta is cooked, drain not thoroughly and save a little cooking water. Mix pasta and zucchini together in a large serving bowl. If the pasta looks too dry add a little water and olive oil. Add the lemon juice as well. Rain over with feta and parmesan cheese.