You miscalculate the amount of legumes, you probably know the situation. There is no need to swear, because it can be used in different ways …
Pies
Now that there’s a lot of talk about vegans, new meat-free recipes have also emerged. Let’s also add how nutritionists extol the health benefits of legumes. I, too, succumbed to temptation and fell in love with many vegetarian dishes. One of them are pancakes, which I once made from leftover lentils out of necessity. I pureed it, added finely chopped onions, squeezed garlic, and slipped in carrots, eggs, and finely grated breadcrumbs. She seasoned it with cumin, turmeric, ground coriander, and dried ginger. The patties are easy to form with wet hands, and since I’m a known chef, I covered them in sesame and sunflower seeds before frying. Can be used as a filling for a veggie burger or with a mixed salad. The recipe works with classic lentils, but also with red. I haven’t tried it with beans, but I think it would work too…
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porridge soup;
Unfortunately, it doesn’t work. If I have any leftover pureed beans, he kind of “accidentally” makes bean soup the next day. There are two advantages. The first is that it is cooked instantly. I sauté the onions in a little fat, dust the broth with flour, douse it with water, throw the potatoes and carrots into small cubes, and when they are almost done, add the legumes. The second feature is that everyone loves lentil and pea soup in our house. The secret to fame isn’t to my taste, but it tends to be incredibly thin sausage rings.
meatloaf
The last tip is also from vegans. They treat legumes the same way others treat ground beef. Meatballs can also be prepared from it. Similar to pancakes, you can add root vegetables to it, but also stewed mushrooms. Spices add flavor to the mixture (the classics are garlic, cumin, pepper, and marjoram), and nuts and seeds add an interesting edge (in addition to sunflower, try chopped walnuts, for example). You can thicken it with bread crumbs or fine oatmeal. Special tip: Let the root vegetables and onions caramelize in oil in a hot oven first. Mix the fried vegetables with a couple of tablespoons of oil, add the legumes, if necessary, peel and mix everything to a smooth mass (if it is too thick, add a little water). Then mix the seeds and press them into the bishop’s sandwich tin, which you’ve previously lined with baking paper.
We cook cheaply and seasonally: sour lentils with eggs
We cook cheaply and seasonally: sour lentils with eggs
Anuše Kejřová is the queen of the frugal kitchen. From the ninth edition of her cookbook (first published in 1905), we pick recipes that have been unfairly forgotten.
raw materials:
- 1/2 kilo of lentils
- salt
- 4 eggs
- 2-3 tablespoons of vinegar
- 1 tablespoon of lard
- 1 tablespoon of flour
- 2 sugar cubes
- 2 tablespoons of lard
- 1 onion
Approaching:
1. Put about half a kilo of lentils washed in cold water in boiling water and bring to a slow boil. If kept cold, it likes to boil over and lose its flavour. There should be enough water to submerge the lens; Inside it we put a small lid that fits tightly, and with the other lid we cover the pot in which we cook the lentils. A pocket is placed inside so that the lentils do not overcook. Shake the lentils occasionally so that the bottom reaches the top and add warm water as needed. If it’s soft, salt it and drain it. It is cooked in an hour.
2. Prepare the sweet and sour sauce by making a thinner gravy from a spoonful of lard and a spoonful of flour. Put 2-3 tablespoons of vinegar, 2 sugar cubes, and 2 tablespoons of stock in a pint saucepan and bring to a boil.
3. Boil the eggs.
4. Just before serving, add the cooked and drained lentils to the sweet and sour sauce and bring to a boil.
5. Lentils prepared in this way can be spread with fried onions on lard. Serve boiled beef, meatballs, hot sausages or roasted sausages with lentils.
Source: Vlasta Magazine