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Astar's Recipe - Lentil Roast, Scones, and Chocolate Brownies - 2 July

Margs' Lentil Roast

Marg writes:

"The lentil roast feeds the 9 residents at my work plus some left over for the 2-3 staff. It is like a meat-loaf without the meat! We do it in loaf tins there. At home I do it in a roasting dish and it freezes well. I make it to the recipe without substitutions at work and everyone seems to like it.

"By substituting the wheat flour as below this recipe becomes wheat and gluten free, substituting the lemon juice and it is also then citrus free. Dairy could also be substituted but I haven't tried that yet.

"As I have a number of allergies (wheat, citrus and also am diabetic, so these two meal recipes are both good for me) I do make substitutions and in this recipe I replace wheat flour with any one of potato, rye, rice, amaranth, quinoa or whatever else I fancy at the time. I also substitute rice breadcrumbs for the wheat breadcrumbs and white vinegar for the lemon juice. I use margarine instead of butter (I have never used the butter so don't know what it is like). There are dairy substitutes but as yet I haven't tried them."

500g lentils
4 large onions
4 tsp mixed herbs
500gm grated cheese
4 eggs beaten
salt and pepper
300ml water
100g butter
cooking oil
4 tbsp lemon juice
flour for coating


  • Simmer lentils in water until golden and soft and all liquid is absorbed.
  • Chop and saute onions in butter until soft. 
  • Add lentils, herbs, cheese, lemon juice, beaten eggs and breadcrumbs to stiffen mixture.
  • Season.
  • Turn onto a floured board, coat with flour and shape into a ball.
  • Heat a little oil in tins in ovens, add lentil roll and baste.
  • Bake 45 minutes at 190degC until golden and crisp.
  • Serve with brown gravy or mint sauce.

Jeanne's Scone Mountain

"My version, based on "Edmonds" cook book recipe for Cheese Scones, but substantially altered."

6 cups flour, sifted with
2 tablespoons baking powder
1 teaspoon salt
2 pinches cayenne pepper (cheese version only)
1/4 cup sugar
55g butter (grated)
110g tasty cheese (grated, cheese version only)
2 cups blue milk, beaten with 2 eggs
Extra 110g tasty cheese (grated) - to sprinkle over top (cheese version only)


  • Put sugar in with flour/baking powder/salt/cayenne pepper and stir through
  • Rub butter into these dry ingredients, and then stir in the first measure of cheese.
  • Mix into a stiff dough with milk/egg.
  • Pat into largest spring-form pan that has been well greased and lined with 4 thicknesses of baking paper.
  • Mark out portion sizes using a knife, and then sprinkle the extra measure of cheese over the top.
  • Bake at 215degC for 20 minutes.
  • Turn the oven off.
  • Leave in the oven for a further 25 minutes then remove.
  • Cut into wedges.

Makes 12 giant ones, or 16 more civilised ones.

These freeze well.

NOTE: Other varieties can be substituted for the cheese, for example sultanas, dates, or you could just make them plain.

Caitlin's Wicked Chocolate Brownies
200g butter - softened
1 1/2 cups sugar
1 cup cocoa
3 eggs
1/2 cup standard flour
150 g roughly chopped white chocolate
Icing sugar for dusting

  • Use an electric mixer to beat butter, sugar and cocoa for a couple of minutes until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Stir in flour and chocolate.
  • Transfer mix to a greased 20cm square baking tin.
  • Bake at 150c for 1 hour or until the surface appears cracked. The centre should appear almost uncooked.
  • Cool in tin.
  • Cut into squares.
Just before serving dust with icing sugar.