Day two of Austerity Bites started with a breakfast of smoothies – made with frozen berries, Greek yogurt and honey – for Kashmira and I, while Ishthara had a bowl of cereal with a splash of milk.
Lunch saw us polishing off the left-overs from the night before (apart from the roasted tomatoes, there was a bit of everything) and supplementing that with toasted cheese sandwiches.
Even after we’d gorged on them twice, there was still plenty of the patatas bravas left. I dropped the remainder into my friend to supplement supper for herself, her partner and their two kids. Only fair, really, considering she gave me half a bottle of olive oil yesterday, when I ran out.
My girls had a chocolate bar each mid-morning, and in the afternoon, their fruit bowls contained a sliced fresh nectarine and 125g of cherries each (both on special offer in Aldi this week).
Dinner was puy lentils with feta and olives, served with pasta. Apart from the pasta and the olives, everything else I needed for dinner was already in our cupboards.
Before bed, Ishthara had another bowl of cereal with milk. I managed to survive on just three mugs of coffee. I had several cups of Minty Moroccan tea, and one of peppermint to keep my mouth happy throughout the day.
Here are today’s recipes:
9 Tablespoons of Greek Yogurt
200g Frozen Fruits of the Forest/Berries
3 Tablespoons milled linseed
1 Tablespoon Clear Honey
Put all ingredients in a bowl (I find the pot from a kilo of yogurt works well) and whizz with a stick blender. If you use the berries while they’re still frozen or semi-frozen, the whole thing ends up being deliciously chilled.
Puy Lentils With Olives and Feta (Serves 3)
125g Puy Lentils
1 Large, Dried, Chilli (optional)
For The Dressing:
1 1/2 Tablespoons of Extra Virgin Olive Oil
1/2 Tablespoon Balsamic Vinegar
1 Teaspoon of Dijon Mustard
1/2 Teaspoon brown sugar
Salt & Pepper to season
Put the lentils in a pot with cold water and bring to the boil. Let them boil for a minute and whip them off the heat. Drain the lentils (I just pour them into a sieve and let the water run off). Put them back in the pot with the dried chilli and add just enough cold water to cover them.
Put the lentils back on the cooker and bring them to the boil.
Turn the heat down so the lentils are very gently simmering. Simmer for 30 minutes until soft but not mushy.
Meantime, make the dressing. Take all the ingredients and combine them in a screw-top jar. Shake well.
When the lentils are cooked, take them off the heat and drain if necessary. Tip them into a bowl.
Halve the olives and add them to the lentils.
Crumble the feta over the olives and lentils.
Pour the dressing over the dish. I used a spatula to make sure I got every last drop out of the jar!
Yesterday, I made mention of panch phoran and one of you queried what that might be. It’s a mixture of five spices (panch is five in Hindi) that are used to give flavour to many Indian dishes. You can buy it in Asian shops – or easily make your own by taking equal parts of cumin seeds, fennel seeds, mustard seeds, nigella seeds and fenugreek seeds, mixing them together and storing in an airtight container.