Bert Bakering

I have been a Private chef for more then 15 years, working for royal families, presidents, billionaires and just normal ordinary working folks.. I want to share with you some of mine experiences, what I do during my days as a chef. All the pictures you see is actually food I have been serving, it is not made just for the picture. Most important to me is the flavor, so it wont look perfect all the time.. I hope you enjoy! and you are more then welcome to contact me if you have any questions.

Sunday, August 9, 2009

Rack of lamb with lentil and spinach puree

2 ea Racks of lambs.

Pan sear the racks on both sides and put in a oven set to 110 C. slowly let the lamb cook till the inside temperature reaches 45-50 C. take out of the oven and let it rest for about 10 minutes.

For the lentil and spinach puree,

100 gr. lentils

500 gr. spinach

1 diced onion

1 clove garlic,

Salt and pepper

Cook lentils with ½ of the chopped onion and the garlic till the lentils are cooked; this should take about 30 minutes, drain this. Wash and sauté the other ½ chopped onion and fry with the spinach. Add the lentils. Then put the lentils and spinach in a blender and puree this till it has a nice and smooth texture.

3 comments:

ELVIAAugust 16, 2009 at 1:30 AM
i love your recipes! but is there anything vegetarian friendly? ;)

also, where do you get those "reactions" boxes under blog posts? i want some for my blog. if you'd be so kind to share, i'd appreciate it! xo.
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adminAugust 16, 2009 at 2:30 AM
Hi Elvia,Thanks for reading my blog. I don't remember how i did that, but i will keep on looking for it...i figure it out and let U know!!
For the vegetarian food, not a problem..keep watching this space my next update will be vegetarian..Thanks and have a great day!!
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adminAugust 16, 2009 at 4:00 AM
oke, Elvira, i got it. go to Layout, then click on edit in Blog post and follow instructions..
good luck!!
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