Chef Anna Olson Bakes Curried Lentil and Sweet Potato Pastry Pockets!
Chef Anna Olson Bakes Curried Lentil and Sweet Potato Pastry Pockets! Inspired by her time cooking with Chef Wan in Kuala Lumpur, this pastry pockets will knock your socks off!
Subscribe for more video recipes:
Recipe (Makes 16)
Pastry
450 g (3 cups) all-purpose flour
2 g (1/2 tsp) salt
175 g (3/4 cup) cold unsalted butter, cut into pieces
1 cold large egg
75 mL (6 Tbsp) cold water
5 mL (1 tsp) white vinegar or lime juice
Filling
15 mL (1 Tbsp) vegetable oil
120g (1/2 cup) diced onion
2 cloves garlic, minced
6 g (1 Tbsp) peeled and grated fresh ginger
10-15 mL (2-3 tsp) garam masala
2 mL (1/2 tsp) ground cardamom
chili paste, as desired
225 g (1/2 lb) peeled and diced sweet potato, cut into 15 mm (1/2-inch) cubes
175 mL (3/4 cup) chicken or vegetable stock
120 g (3/4 cup) cooked green lentils (about 30 g dry)
salt & pepper
fresh lime juice
1 egg, whisked with 2 Tbsp cold water, for brushing pastries
1. For the pastry, pulse the flour and salt with the cold butter in a food processor until large pieces of butter are no longer visible. In a small dish whisk the egg with the water and vinegar (or lime juice). Add this all at once to the food processor and pulse until the dough comes together in a ball. Shape the dough into 2 logs, wrap in plastic wrap and chill for at least 2 hours.
2. For the filling, heat a sauté pan over medium heat and add the oil. Add the onion and sauté for about 5 minutes, until the onions are translucent. Add the garlic, ginger, garam masala, cardamom and chili paste and stir in to coat the onions. Stir in the sweet potato and stock and bring this mixture up to a full simmer. Cover and simmer this, stirring occasionally (reducing the heat if needed), for 10 minutes, then uncover and simmer, until the liquid is mostly absorbed and the sweet potato is tender, about 10 minutes more. Stir in the cooked lentils, season to taste with salt and pepper and add lime juice to taste. Set this aside to cool to room temperature and then chill completely.
3. To assemble the pockets, cut each log of dough into 8 pieces. Roll each piece out on a lightly floured work surface, and with a 12 cm (4 ½-inch) round cutter, cut out circles. Spoon a little of the chilled curry filling in the centre of each pastry circle. To shape the pocket, fold the pastry in half so that it makes a half-moon shape and pinch the edges closed. To create a more secure seal, make little folds (1 cm (1/2-inch)) overlapping each other, starting at one corner of the pocket and working around the half-moon curve to the other edge. Place these on a plate or parchment-lined baking tray and chill for an hour. Alternatively, the pockets can be frozen, and then thawed in the fridge for baking later.
4. Preheat the oven to 190 °C (375 °F). Brush each of the pastry pockets with eggwash and bake them for about 20 minutes, until the pastry is a rich golden brown. The pockets can be enjoyed warm or at room temperature.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
Channel optimization by TubeBuddy:
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
Still haven’t subscribed to Allure on YouTube? ►►
Sign up for our monthly Allure Beauty Box ►►
ABOUT ALLURE
The best daily makeup tips, skin-care advice, hair tutorials, product reviews, and videos from beauty experts.
Malaysian Flatbread (Roti Canai) with Red Lentil Curry Dip - Food Wishes
Sometimes the “food wishes” I get take years, or even a decade, before they make an appearance on the channel. Other times, as was the case with this amazing Malaysian Flatbread (Roti Canai), they are granted almost instantaneously. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Malaysian Flatbread (Roti Canai), follow this link:
You can also find more of Chef John’s content on Allrecipes:
How to make Lentils in slow cooker? Indian Lentils Stew recipe
Lentils is one of the most common food dishes made in Indian households. In this recipe video, you'll learn how to make Brown Lentils (Whole Masar) in slow cooker and season it with flavorful Tadka. This Indian Lentils Stew is really healthy, easy to prepare and so hearty and comforting. These Lentils can be enjoyed over rice, with roti, paratha, naan or other kinds of breads.
You can also learn how to prepare Lentils- Colombian style from Diana of Sweetysalado.
For more tasty recipes, please
Subscribe:
Our facebook page:
Follow us on twitter:
Pinterest:
Our Blog:
Ingredients:
2 cups Brown Lentils
8 cups of water
2 tsp Salt
2 tsp Turmeric (Haldi)
2 tsp Red chilli pwd (or for milder taste Paprika)
1 tsp Garam Masala
3 Tomatoes
1 large onion
1 tsp Cumin Seeds
1 tbsp Ginger-garlic paste
1 Green chilli
2 tbsp oil
Optional: Dallops of butter/ Ghee, Cilantro leaves, Julienne Ginger etc
Method:
1. Add lentils in slow cooker along with water.
2. Add salt, turmeric, Red chilli pwd
3. Cook for 2 hours.
4. Prepare Tadka (Tempering/ Seasoning) by heating 2 tbsp oil in a wok.
5. Add cumin seeds. Fry for 30 secs. Add onions, green chilli and ginger-garlic paste
6. Cook for 3-4 mins. Add tomatoes and let them turn mushy. Add in garam masala and mix well.
7. Add tadka in the lentils and let cook further for 30 mins. Cooking further is optional.
These lentils will be thick. More water can be added during cooking process for soupy consistency.
Chicken & Curried Honey Lentils Harvest Bowls
Long gone are the days of main dishes and multiple sides all in one meal. It's far easier to simply serve everything all together and that's exactly what works with this lentil-centric harvest bowl that's perfect for the fall season!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
For the lentils:
- 1/2 cup chopped onion
- 1 tsp salt
- 1 1/2 tsp yellow curry powder
- 3/4 cup green lentils
- 2 cups water
- 1 1/2 tbsp honey
For the vegetables:
- 1 medium (12 oz) celery root, cut into 1/2-inch pieces
- 12 oz Brussels sprouts, halved
- 1 medium beet, cut into 1/2-inch pieces
- 1 Delicata squash, cut into 1/2-inch slices
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
For the chicken:
- 8 oz chicken breasts (approx. two breasts)
- 1 tbsp olive oil
- 1 tsp salt
- 1 1/2 tsp chipotle powder
For the dressing:
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp water
For the bowl:
- 8 oz lettuce
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 4 oz goat cheese
INSTRUCTIONS
For the lentils:
In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer.
Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes.
Once cooked, remove from the heat and set aside until ready to assemble the bowls.
For the vegetables:
Preheat the oven to 425°F.
Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and mix them to coat evenly. Sprinkle with salt and pepper.
Roast in the preheated oven until the vegetables are browned and tender, 20-25 minutes. Remove from oven and set aside.
For the chicken:
Preheat the oven to 425°F.
Drizzle the chicken breasts with oil, and sprinkle with salt and chipotle powder. Roast in the preheated oven until the center registers 155°F.
Remove from the oven and let it rest until the temperature reaches 160°F, 5-10 minutes. Slice and serve.
For the dressing:
In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency.
For the bowls:
Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese.
#fall #bowl #onepan
Curried Red Lentil Soup! An Easy, Healthy Recipe!
Try this easy, healthy, delicious Curried Red Lentil Soup recipe! If you love curry and love lentils you will be crazy about this Curried Red Lentil Soup! In this cooking video Karen Breyer will show you step-by-step how to make Curried Red Lentil Soup.
A couple nice things about lentils compared to most beans is that you don't have to soak them and they cook fast. One more bonus with this recipe is that it uses red lentils which cook even faster than brown lentils. Lentils are also very nutritious. They are high in protein and fiber and low in fat.
Looking for a new healthy soup recipe with lots of flavor? This is an outstanding curry and lentil recipe that is full of flavor and has a nice texture! Serve this soup as a main dish or side dish for lunch or dinner. Pair it with a salad and bread or crackers for a satisfying and filling meal! Watch this cooking video and try this Curried Red Lentil Soup recipe today!
______________________________
PRINT RECIPE for Curried Red Lentil Soup:
______________________________
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Indian Spiced Lentils
Curried Rice Pilaf
Thai Style Vegetable Curry
Find MORE delicious recipes and cooking videos at:
My website Cooking Lessons for Dad:
Check out my online Cooking Lessons for Dad courses:
Cooking Lessons for Dad
Easy, Healthy Crockpot Cooking!: Cooking Lessons for Dad!
For more easy, healthy, delicious recipes subscribe to my Cooking Lessons for Dad You Tube Channel:
Watch this cooking video: Curried Red Lentil Soup