It’s currently wintertime in Sydney.
Now I know that for some of you, the above statement makes absolutely no sense. In fact, you’re sitting there thinking that it’s a pure contradiction in terms. Well I’m here to drop some knowledge people: yes, they do get winter in Australia.
Three whole weeks of it in fact! Burrrr.
I’ve expressed my opinion previously on the Sydney winter, and therefore am not going to keep talking about it, lest I start to get into rant territory. Instead, I’d just like to share some small thoughts with the dear people of Sydney. For example, did you know that wintertime can be a whole lot less traumatic if you a) get central heating in your house and b) dress appropriately? True story. Another true story: winter happens all over the world. Honestly. Everyone gets it at some point, so you’re not special, sorry. And lastly, don’t you know that winter is the perfect time to stuff your face full of all kinds of calorific yumness? It’s like, why it was invented.
So you see, you’re missing the point! It’s a time for tea and roasts and spuds and pudding with sticky sauce and melting cheese on stuff and many MANY hot ports. Fact.
Today I did some seasonal celebrating of my own by making this delicious pear and almond cake; and I would strongly encourage you all to do the same as it was totally divine. Pears are one of my favourite winter fruits and pairing them with almonds seems to work really well. This cake is dense, sticky and crumbly sweet. It’s the perfect warming reward after a chilly Sunday afternoon jaunt. It’s also a great reward for getting to the end of your chapter, or for keeping the couch warm all day, or for intending to go out, or for….
Pear and almond cake
What do you think of when you hear the word: lentil?
Let’s be honest here, lentils don’t have a very good reputation do they? One that’s not actually very fair.
If you hear the word and immediately think of greeny environmental types with dreadlocks and hemp clothes; who only eat grass, soy and hard-as-old-boots rye bread, then you seriously need to think again. And pronto, rabbit food they ain’t. In fact, these miniature pulses are so super yum it almost beggers belief.
When I was little, my Mam did cook lentils a lot. I remember eating them smothered in butter and lemon juice and really enjoying them. But for some reason as I got older, they fell off my radar, only recently to reappear. And to be honest, I can’t believe I’ve wasted so many lentil-free years. They would have been an absolute god send in my student years: cheap AND nutritious AND filling AND tasty, how come nobody reminded me about them?
As it has been slightly chillier than normal here in Sydney these past few weeks, I’ve been eating them with lots of yummie winter veggies, making some frugal but filling and oh-so-tasty mid-week suppers. I put this dish together myself, basically because I thought the flavours would go well together: the sweetness of the roast squash and red onion is perfectly balanced with the saltiness of the feta, the rocket gives a peppery twist and the lentils are nutty, rich and wintery.
If you’re out to change your opinion of these nutty little guys, give this dish a try. It’s best enjoyed on a cold, dark evening with a nice glass of red. Hemp scarves and hats are optional.
Puy lentils with roast squash, caramelised red onion, rocket and feta