Please meet our next guest blogging over @ firefly465
I am glad to have Adele Marie Park sharing with us a bit about herself, and then also included a Gluten Free and Vegetarian Lentil Loaf recipe for all to enjoy.
Writing stories is a passion which has been with me for as long as I can remember.
Brought up on the small Orcadian island of Rousay, I was fed tales of myth and magical beings in everyday life.
My first expedition into world building came about when I was ten.
Italian and its magical dragons soaring the skies possessed me and I spent many hours drawing maps. Creating the characters and the lands they lived in.
My mother was Irish and through her and my family, I learned the tales of the Tuatha De Dannan and the heroes of old sagas.
This heritage plus the Orcadian heritage gave my imagination and open mind enough fodder to keep me going through some of the blackest times.
Wisp is my first published novel. Self-published last year it was an experience that I had not been prepared for even though I read up on self-publishing. The reality is different for everyone.
Wisp 2 “Spells of Sea Dragons” has been completed and set aside for now. The editing will begin soon, then the beta readers and then the formal editing. I am hoping to self-publish it before Christmas 2017.
I have entered numerous short story competitions and find them beneficial for the learning curve they have.
I will never stop learning my craft and improve on my work.
My wish is for readers to love the stories I bring them. The memorable characters and the messages that some of my work carries.
Oh, and eventually, I want an eco-built house by the sea with a round window to gaze out of. Returning to the place where all my senses come alive. The sea.
Lentil Loaf – Gluten Free and Vegetarian
I cup of lentils (red or green)
2 cups of water
1 teaspoon salt
1 small onion chopped finely
1 cup of quick cooking oats. (I use porridge oats)
¾ cup of grated cheese. (Use any mature good tasting cheese or alternative. I have to use lactose-free cheese.)
1 beaten egg.
4 ½ ounces of tomato sauce or passata. (I use tomato sauce)
3 ½ ounces of brown or barbecue sauce.
A dash of soy sauce (optional)
1 teaspoon garlic dried (optional)
1 teaspoon dried basil
1 teaspoon of dried paprika
1 teaspoon dried parsley
1 ½ teaspoon of salt and pepper
Add the salt to the pan of water, bring to the boil, add the lentils and simmer for 25 to 30 minutes or until the lentils are soft.
Remove from heat and partially mash the lentils, put into a mixing bowl and lay aside to cool.
Stir in onion, oats, and cheese until mixed.
Add egg, tomato sauce, brown sauce, herbs and any spices.
Spoon loaf into a greased baking dish, patting down the top with the back of a wooden spoon.
Bake at 350 degrees F/177 degrees C/Gas mark 4.
If you have a fan oven, reduce cooking time by about 5 minutes.
Cook for 35 to 40 minutes.
Leave in pan to cool on a wire rack for about 10 minutes.
Run a knife around the edges, turn out onto a serving plate.
I like to serve this recipe with roast potatoes, normal and sweet, green cabbage, peas and gluten-free gravy.
Leftovers are delicious eaten cold with some homemade chips.
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