Category Archives: split peas

Youuu Saaagggggg…!!!


Had a craving for spinach.  Bought a bag of spinach.  Made a lentil and spinach curry with yogurt (okay enough, but not really worth inclusion in the blog).  Then made chana saag and aloo saag (chickpea & spinach, and potato & spinach), which were worth inclusion.  Plus I have a few green leaves left for my sister’s guinea pigs.  Leafy, iron-rich result all round I feel.

Recipes from and from, which is a frankly lovely and quite hilarious blog.  Go visit.  Go on, shoo.

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A Sort of Homecoming


Something weird seems to have happened to the blog’s font….?/Bl***yWordPress.

EDIT: Seems to have been sorted/Bl***yWordPress.

Had a go at tarka dal ( – came out alright, but not so amazing that I’ll recommend it to you at this moment. May have another try next week…

In the meantime have been perfecting my rice-flour pancakes recipe. So, if you’re ending up with lukewarm riceflour & coconut grouting-paste, rather than edible pancakes, I would suggest trying the following tricks; add more beaten egg to the mixture, use butter rather than oil in the frying-pan, heat the butter just before the point of burning before pouring on the batter, cook the batter at high-medium-high heat, move the pan around to distribute the heat equally across the pancake (important if you have a big saucepan, otherwise the edges won’t firm enough for you to flip the pancake successfully).

And be patient, young Padawan. Rice flour seems to take just that slightly bit longer than other flours to turn from batter to firm pancake.

Then eat, with a burningly-spicy tomato chutney.



Hot Tips


I have, criminally, only just discovered asparagus. So I have 8 spears now roasting away in the oven, doused liberally with olive oil and salt. A little freshly-squeezed lemon juice when they come out (mind the pips), and then to eat, dribbling vegetable juice and oil. Because I’m in that kind of mood. Plus the pre-sparagus appetizers were feta-and-spinach parcels and a generous handful of black olives.

I’m doing Friday night in style, if I do say so myself.

You may remember a beetroot and walnut hummus I posted a while back? My sister went one better, and found a recipe for beetroot and walnut chocolate brownies. They are rich, moist, delicious and absolutely to die for. They are, I venture to suggest, worth not only dying for, but worth being reincarnated as a beetle and working your way back up the Karmic Chain for a thousand years to status Homo Sapiens again, just for another slice. Those that like to bake uber-chocolatey things – you have no excuse, here is your next project.

Having my own space again has revitalised things somewhat. So I’ve made the decision to go back and tackle some of the ingredients that have defeated me in the past. The legume that wouldn’t cook to edibility, even if you lowered a pan of it directly into a nuclear reactor. The vegetable that salting/soaking/roasting/baking/a-right-kicking couldn’t convert into something other than chewy semi-cellulose. The cost and frustration of two hours preparing and cooking, then discreetly dumping the results in the bin, and ordering a chinese takeaway instead (the herb ‘dill’ – I am looking at you).

Those recipes that, *gulp*, even our heroes EWK* or EWM** couldn’t save.

First up – yellow split peas

Yellow Split Pea and Tomato Soup