As I mentioned before (and probably will mention again many times in the future) I opt for food recycling. I really hate wasting food, money and time at the same time. Whenever there is a possibility, I try to give things another chance to shine. So when people around do not see what exactly I am doing, I gather all questioned in value stuff from my fridge and start to work that magic. To be honest most of the time it gives really great results. And not only I end up feeling full and happy, I also feel like a better person. Each time recycling in the kitchen equals +30 exp (and my experience shows that kitchen definitely is not a place for stupid people). So stay aware and start cooking. Be good to what you eat and think. Thinking tastes so much better than being an asshole to your planet.

Lentil Pâté

(with broth vegetables)

Ingredients:

1 cup red lentils

3 carrots (from broth)

2 small parsleys (from broth)

1 leek (from broth)

1 small piece of celery (from broth)

1 onion, finely diced

3 garlic cloves, crushed in a garlic press

2 cloves

2 tsp coriander

2 tsp curry powder

1 tsp cumin

½ tsp – 1 tsp cayenne pepper

1 tsp sweet paprika

½ tsp ginger

a pinch of nutmeg

1 Tbsp butter

3 eggs

olive oil

salt and pepper

breadcrumbs (for mold)

bay leaves and/or any grain to decorate (I like sunflower seeds the most)

Preparation:

Rinse the lentils in a sieve with cold water, pour into a saucepan, add two cups of boiling water and salt and cook gently for 15 minutes. Meanwhile blend all the cooked vegetables from the broth.

Preheat the oven to 190°C. Butter a 10 x 20 cm loaf pan, put in some breadcrumbs and shake well to coat all the sides of the loaf pan.

Add 6 tablespoons of olive oil to the hot frying pan and fry the onion. After 3-4 minutes add blended vegetables and garlic. Fry 1-2 minutes then add cooked and drained lentils. Fry for another 5 minutes.

Crush the coriander, cumin and cloves in a mortar or a coffee grinder. Mix with all the remaining spices. Add the mix to the pan and stir until well blended. Add a generous amount of pepper and salt to taste (keep in mind that after it is baked, the pâté will be milder in taste). Let the mixture cool a little. Then add the eggs – 1 egg at a time, stirring quickly and well.

Put the mixture into a prepared loaf pan. Even the surface and decorate with bay leaves and seeds. Bake for approximately 50 minutes. Let cool completely then slice and serve.

Goes great with rye bread and pickled cucumbers.

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