This is usually your mid-week meals feature, but since I’m not exceptionally organised right now we will have to go with an alliterative alternative. Since I’m back home for a bit, I thought I’d share one of my mum’s delicious wow-factor vegetarian family meals… it takes a little extra effort but it’s well worth it! And what with my mum’s cooking skills and my brother’s photography skills… well I’m barely needed for this post. Apart from some pancake-flipping. Truffle the dog says she helped to eat it too. Oh and dad… um… washed up. So I suppose it was a family effort ;).
For the Filling:
- Fry a diced onion with chopped clove of garlic, some chopped chili, 1tsp paprika, 1/4 tsp cayenne pepper.
- Once soft, add diced vegetables of your choice (for this one, diced aubergine – you could also use mushrooms, courgettes, even add spinach at the end, be creative!) and a couple of handfuls of Puy lentils, mix together to coat with the onion and spice mix.
- Add a tin of chopped tomatoes and some water or stock, and simmer for half an hour, or until lentils are cooked. You may need to keep adding a little more water to keep it moist enough.
That’s one hell of a pancake-concentration face…
- Cook up a white sauce… you know the drill by now, equal measures of flour and butter (probably about 1 spoon of each), melt together then whisk in milk over a low-medium heat until you have a thick sauce.
- In a cooking dish lie one pancake at a time, add a couple of spoons of filling and roll up. Repeat until the dish is filled with your tubes.
- Pour the white sauce over the top and sprinkle with grated cheese (or grate/crumble your favourite type of cheese over).
- Bake for 25 minutes or until golden, bubbling and heated through.