I went to the evil place today. Or shall I rather say that the place is so good that it becomes evil? The Exclusive books warehouse sale is currently happening in Cape Town which is obviously a huge temptation for a book addict. The books are priced by the kilogram and they give you boxes to fill up with the treasures you want to take home.
I ended up buying 44 books which I guess is kinda nuts. Can I use the excuse that they are not all for me? They had a great kiddies book section so I also loaded the box also with goodies for the godchild and since my bf enjoys reading too I though a few books for him might be a good present.
Obviously a few books were cookbooks and while paging through them at home I looked for something new for dinner. I am unfortunately not only a cookbook collector but also an ingredient collector. The kitchen storage cupboard is overflowing with jars, packets and tins so recipes reducing the overflow are highly welcome. Luckily I found something for tonight which with smaller adaptions can be produced without even going to the supermarket.
The recipe is called Lemon and Coconut Dhal Dip and is found in the book Appetizers - 500 Best-Ever Recipes. Unfortunately the recipe is not entirely clear on what one is supposed to dip into it. I decided on Provitas and carrot sticks. The combination of chilli and red curry paste makes the dish quite hot. Decrease the amount of red curry paste if you prefer it milder.
Lemon and Coconut Dhal Dip
Ingredients to serve 4-6:
1 tablespoon crushed garlic, ginger and chilli (from a tub)
1 onion, chopped
1 tablespoon olive oil
1 teaspoon cumin seeds
1 tablespoon red curry past
150g dried red lentils
250ml water
300ml coconut milk (I used the light version)
Salt
Juice of 1 lemon
Preparation:
1. Fry the onion, garlic, ginger and chilli in the olive oil over medium heat until translucent.
2. Add the red curry paste and red lentils and give it a quick stir.
3. Add the red lentils, water and coconut milk and cook for 20 minutes with a closed lid and 20 minutes without lid until the lentils are soft and most of the liquid has evaporated.
4. Add the lemon juice and salt to taste.
5. Serve still warm. Can also we used as accompaniment to cold meats.
I ended up buying 44 books which I guess is kinda nuts. Can I use the excuse that they are not all for me? They had a great kiddies book section so I also loaded the box also with goodies for the godchild and since my bf enjoys reading too I though a few books for him might be a good present.
Obviously a few books were cookbooks and while paging through them at home I looked for something new for dinner. I am unfortunately not only a cookbook collector but also an ingredient collector. The kitchen storage cupboard is overflowing with jars, packets and tins so recipes reducing the overflow are highly welcome. Luckily I found something for tonight which with smaller adaptions can be produced without even going to the supermarket.
The recipe is called Lemon and Coconut Dhal Dip and is found in the book Appetizers - 500 Best-Ever Recipes. Unfortunately the recipe is not entirely clear on what one is supposed to dip into it. I decided on Provitas and carrot sticks. The combination of chilli and red curry paste makes the dish quite hot. Decrease the amount of red curry paste if you prefer it milder.
Lemon and Coconut Dhal Dip
Ingredients to serve 4-6:
1 tablespoon crushed garlic, ginger and chilli (from a tub)
1 onion, chopped
1 tablespoon olive oil
1 teaspoon cumin seeds
1 tablespoon red curry past
150g dried red lentils
250ml water
300ml coconut milk (I used the light version)
Salt
Juice of 1 lemon
Preparation:
1. Fry the onion, garlic, ginger and chilli in the olive oil over medium heat until translucent.
2. Add the red curry paste and red lentils and give it a quick stir.
3. Add the red lentils, water and coconut milk and cook for 20 minutes with a closed lid and 20 minutes without lid until the lentils are soft and most of the liquid has evaporated.
4. Add the lemon juice and salt to taste.
5. Serve still warm. Can also we used as accompaniment to cold meats.
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