Tuesday, April 8, 2014
This past month has flown by in record speed, and in a week or so another holiday will be upon us. This year we are hosting the meal and activities. They are always casual affairs. As our family has changed over the years so has our food tolerances. This year we have a few dietary restrictions to work with so I figure there are two ways to handle this. Many meals, one for each restriction or one meal that everyone can enjoy together. Still working on the menu, wish me luck!
In the meantime, the "The River Cottage Veg", cookbook by Hugh Fearnley-Whittingstall has arrived and I have already bookmarked many recipes to try. For today's post I decided on this curried egg salad sandwich as it appealed to me in so many ways, one reason alone is the timing. The recipe calls for green lentils and plump golden raisins which transforms this simple egg salad into something pretty special. I added a couple of tablespoons of minced celery to the mix, but otherwise kept it pretty much the same.
2 hard boiled eggs (coarsely chopped)
2 tablespoons mayonnaise plus extra for slathering on insides of bread
3/4 teaspoon curry powder
3 tablespoons cooked, cold green lentils
1 small hand full of golden raisins
2 tablespoons celery (minced)
4 slices of bread
Spinach (enough to top sandwiches with)
In a medium size bowl add eggs,2 tablespoons mayonnaise, curry powder, lentils, raisins and celery and mix, stirring gently. Taste and then season with salt and pepper. Then lightly spread mayonnaise on 1 side of each side of bread. Spread egg salad on bread, add spinach, close sandwich and cut in half.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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