We stopped here in Lorne for breakfast at the weekend, having passed by the usual fry-up joints in search of some good granola. We found the granola, but at a price.
After waiting (being ignored?) at the front desk for about five minutes, we finally ordered and sat down. The place was pretty busy I admit, but there were at least six staff members visible to me at the time. Not too sure why the service was so slow in the end.
My weak Earl Grey tea finally arrived. It was strong - too strong to drink, especially as I had specifically ordered weak tea. So was the green tea we ordered: presumably they were prepared and then left sitting for ages to stew. We sent them back. The long black we also ordered was too bitter to finish. I am rarely a fan of Genovese coffee.
It took an inordinately long time for the granola to arrive, but I will say that when it did, it was sublime. The yoghurt was simple and creamy, and the granola was made of the very best ingredients, toasted. Unfortunately the third person in our group had ordered eggs, smoked salmon and bacon, and this did not turn up until we had finished eating. So much for sharing a meal.
All in all, it was not an experience I would repeat. For the price - $54 for three - the service was appalling and it detracted seriously from the food, which was pretty good. Again, given the number of staff on show, I was expecting so much more.
Monday, December 17, 2007
Monday, December 03, 2007
Katharine's Lentil Soup
Ingredients
225g split red lentils
25g butter
1 medium onion, peeled and finely chopped
2 stalks celery, finely diced
2 carrots, scrubbed and finely diced
Grated rind of 1 lemon
1150ml light vegetable stock
Salt and pepper
Method
1. Pick over the lentils and remove any stones. Rinse well.
2. Heat the butter in a large saucepan and fry the onion for 2-3 minutes.
3. Add the diced celery and carrots and let the vegetables sweat for 5-10 minutes.
4. Stir in the lentils, add the lemon rind, stock and salt and pepper to taste.
5. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Roughly blend the soup in a liquidiser or food processor. It should not be too smooth.
7. Check the seasoning and reheat gently.
Enjoy!
225g split red lentils
25g butter
1 medium onion, peeled and finely chopped
2 stalks celery, finely diced
2 carrots, scrubbed and finely diced
Grated rind of 1 lemon
1150ml light vegetable stock
Salt and pepper
Method
1. Pick over the lentils and remove any stones. Rinse well.
2. Heat the butter in a large saucepan and fry the onion for 2-3 minutes.
3. Add the diced celery and carrots and let the vegetables sweat for 5-10 minutes.
4. Stir in the lentils, add the lemon rind, stock and salt and pepper to taste.
5. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Roughly blend the soup in a liquidiser or food processor. It should not be too smooth.
7. Check the seasoning and reheat gently.
Enjoy!
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