Tag Archives: recipe

Lentil & Sausage Stew

My mum used to make something like this, I don’t have a recipe so today I made one up. It was very tasty, possibly a little salty. It’s as easy to measure the lentils in the jug as you need 5x the quantity of liquid to cook them in.

Here’s what I did


  • 1/4 pint of green lentils
  • 1/2 pint chicken stock (or vegetable)
  • 3/4 pint ham stock
  • 2 cloves of garlic
  • 1 tblsp tomato purée
  • 1 tin chopped tomatoes
  • 1 packet of kabanos (smoked pork sausage)
  • 1tsp sugar
  • black pepper
  • a little oil


Rinse lentils thoroughly in cold water. Heat the oil gently in the pan and add the tomato purée and the sugar, cook lightly stirring until the sugars in the paste start to caramelise add the garlic. Add the rinsed lentils and stock and bring to the boil. Boil for 10 minutes then reduce the heat to a simmer, add the tinned tomato and season with pepper – the stock is salty enough so you won’t need to add salt. Simmer for at least 35 minutes until the lentils are tender. Slice the sausage and add to the pot. Add water if needed – it should be wet but not soupy. I cook for a further 15 minutes, heating the sausage and letting the flavours develop.

I had it with rice, but crusty bread would do.


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Cake & Cocktails

I’m marshalling my energy. I have some coffee and a sofa.

Tonight, I have a few people coming for a few drinks and I have promised that I will make cupcakes and each person will get to decorate one..or more. I’m looking forward to seeing people, since S left I’ve been here on my own, not really getting out much.

I still have dishes to wash and the baking to do, I’ll also scour the cocktail books for yum drinks to make. None of them will be for me, but hey, another time maybe. I’ll limit myself to one glass of wine then keep shoving the water down to keep my kidneys happy – for a given value of happy, as it seems regardless of what I do they are still grumbling about something.

So cupcakes, so easy to make and fun, also yummy 🙂 I make mine in a muffin tin so get 12, if you use  bun tins you’ll get 16 (approx)

Cupcake Recipe

4oz Unsalted butter (softened), 4oz Caster Sugar, 2 Eggs (beaten), 4oz Self Raising Flour. Paper cases.

Preheat the oven to gas 5 – 190C – 375F. Put the paper cases in the tray(s).

Cream the sugar and butter together either with a wooden spoon or an electric whisk until pale and fluffy – my grandma always said this and the eggs part was beating air into the mixture so the sponge would be light and rise. Gradually add the egg beating it in well – too much egg at once will make the mixture curdle (split) if you can’t get it to beat together and it stays seperated, add a little flour and rebeat.

Once all the egg is beaten in, you need to add the flour. At this point you need to be gentle with the mixture – grandma’s wisdom here was that you’d put a lot of energy in to putting air in to the batter, and now you didn’t want to knock it all out. Using a metal spoon and gently fold the flour in to the mixture – I’ve found a plastic spatula works too.

Spoon the cake mix into the paper cases and bake for 15-20 minutes. Cool the cupckaes on a wire rack and once cool decorate.


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