This dish is my idea of vegetarian heaven. It is healthy with loads of vitamins but at the same time so decadently comforting. It truly makes my heart sing with joy. I love the sharpness of the goats’ cheese together with the sweet red pepper and the earthiness of the lentils. The harmonious blend of flavours almost makes me want to write poetry. Food poetry. Like Vivaldi honours the four seasons, I will honour these three ingredients. Consider it an homage to all things veggi!
On the other hand, why waste time writing poetry when you can just eat it? 😉
I’ve never been very subtle when it comes to expressing my likes and dislikes, so why start now, right? If my previous posts about my love for pumpkins haven’t made it clear, I will say it one last time: I LOVE HALLOWEEN!!!!!
Not because of the decoration ( I HATE the corny decoration!) and not because of the horror ( I am a TOTAL WUSS !) but because of all the YUMMY FOOD!!
What could be better than cooking a Halloween dinner? Cooking a Halloween dinner while being dressed like a vampire, of course!
On the menu: all things orange
• Pumpkin coriander dip with grissini
• Pumpkin soup with goats cheese and Black Forest ham
• Eerie pumpkin cupcakes (To be honest, I actually tried to make a spider web frosting but failed miserably. So I thought “eerie” was a better description 😉 )