I love lentils.
I love small things (Not diamonds…. I like big diamonds. Never had a big diamond, but I’m pretty sure I’d like it.)
Back to the food (It’s been one of those days.)
I’m not sure where I first saw Beluga Lentils but I immediately wanted them.
Amazingly, I found them right off.
So often, things I see on American food blogs are simply not available here (Panko crumbs, for example – the darling of every American foodie.)
Beluga lentils, for those of you sadly out of the loop, are coal black and even smaller than the French green lentils. They’re perfect for doing fun things with.
Like making a lentil pie tart!
Beluga Lentil Tarts
Total time: 45 minutes
- 1/4 cup beluga lentils (or other lentils)
- 3/4 cup chicken stock
- 1 small leek, sliced
- 2 tsp olive oil
- 1/4 cup Greek or Kalamata olives, chopped
- 1/3 cup crème fraiche
- 1 tbs Dijon-style mustard
- 1/2 tsp chili powder
- 2 squares puff pastry, 2 inches bigger than the tart dishes
- Cook lentils in stock until tender. Drain and put into a bowl.
- Sauté leek in oil until soft.
- Add chili powder, olives to leek, stir well and add to lentils.
- Add crème fraiche, mustard, to lentils and stir to combine
- Fit puff pastry into 2 small tart dishes.
- Spoon lentil mixture into the tarts. Brings the corners of the pastry over the top.
- Bake, 400F (200C) for 12 – 15 minutes, until top is golden brown.
- Remove and serve.
And speaking of food bloggers, this time of year, many of them will do a retrospective of their best posts or their most popular posts or their favorite posts…..
Frankly, I can’t be bothered.
If you didn’t catch it the first time around, well….
I will, however, give you a link to my personal favorite recipe of my particular year.
Is it (of course) the Absolute Best Brownies:
I’ll go for the dark chocolate.
So, you are wondering, just what did I do with my day?
I started packing up Christmas.
It’s more work packing than unpacking.
When one decorates for Christmas, one just takes the bit out of the box and puts it wherever. One doesn’t have to be neat.
To put it away, it must be wrapped and placed in its box, then the box repacked into bigger boxes, then the bigger boxes hauled into the barn and neatly stacked.
When one gets out the Christmas linens (napkins, placements, etc.) one just gets out the Christmas linens.
To put them away, they have to be washed and dried and ironed and folded, then neatly stacked and put away.
Decorating for Christmas is full of anticipation for a festive holiday season.
Packing up Christmas is full of anticipation of two months of cold, gray, damp, rainy, foggy weather with muddy dogs.