Summer, Summer, Summertime....Lemonade

Time to sit back and unwind! Apologies for the nod to Will Smith there but I couldn't help it!

So Summer has well and truly arrived in the Highlands and for most it would be "taps aff" but here it was a bit more reserved kettle of fish with picnics on the bistro set in our garden and the idea of making homemade lemonade thanks to a Tesco version we tried recently.

This version of lemonade is really refreshing and really light tasting (despite the sugar) and I am really happy with the way it turned out.

What you will need:

3 unwaxed lemons, cut randomly (skin on - the lot!)
140g sugar (to taste, you can add more)
1 litre water

Add the lemons, sugar and half the water to a blender or food processor and blend.

Place into a sieve over a bowl and stir until all the juice has come though. Discard the pulp (coz there will be seeds and rind there - YUCK!)

Add the juice to the rest of the water and chill. Add ice to serve.

Simple as that really! If you want to make it PINK lemonade, add raspberries or cranberries for a bit more tartness and a lovely pinky colour :)

Pardon for the lack of arty photos!

Butternut Squash,Cabbage and Green Lentil Curry

Say whaaaaaat? Curry that's healthy? AAAAND vegan? Yes! Yes, it is!

I am a super fan of curries. I am not, however, a super fan of the aftermath of curries. Yes, the bloats, the gurgles and the inability to move.

So I found a curry recipe online that included lentils and decided to put my own twist on it using the basic recipe I found. Of course I included my all time favourite veg - the Butternut Squash. Seriously, this guy ca do no wrong in my eyes! AND! You only need one pan! Plus a tray to roast the butternut squash and parsnips.

I thought i'd need to accompany this dish with rice, but I found the lentils helped fill out the meal and there really was no need for any side dish. Which is a step in the right healthy direction as a) no naan is involved and b) no stodgy rice.

You can obviously add and subtract veg depending on what your personal taste is and of course make it hotter and mix it up with different spices.


So here's my spin (Serves two - and some for lunch the next day)

For the roast veg;

1 Butternut Squash - peeled and cubed
2 Parsnips - peeled and cubed
1 tsp Olive Oil
1 tsp Madras Curry Powder
1 tsp Garam Masala
Salt and Pepper

For the Curry;

1 tsp Olive Oil
1 Onion - diced
3 Garlic Cloves - or less depending how much you love garlic!
2 tsp Garam Masala
2 tsp Madras Curry Powder
2 cups Veg Stock/Broth
Half cup Green Lentils (or any other type you fancy!)
A few leaves of Cabbage - or a handful of Spinach

Preheat your oven to 220oC/Gas7/fan 200oC. Place the Butternut squash and Parsnips into a bowl and add the oil, spices and salt and pepper (about a pink of both) and toss until all is covered. Place on a baking sheet and cook for about 30 minutes until soft and brown at the edges.

Heat the oil and add the garlic and onion. Cook until the onion starts to look transparent.

Add the spices and give a good ol' stir until the place smells amazing! Add the lentils, cabbage and the stock and bring to the boil. Reduce the heat then simmer for about 10/15 minutes or until the lentils have soaked up the stock and you're left with a thick curry.

Taste to see if you need to add anything - Salt? Pepper? More spice?

Serve into bowls and add a good old dollop of Creme Fraiche or Yoghurt. Prepare to eat it all as it's so goddamn YUM!

Okay, so that's me done with the recipes for today! Hope you find them as delicious as I did and as easy to make!