Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

Spring Risotto: Spinach Zucchini and Feta

Today is World Vegetarian Day! Hooray! So in honour of this, I thought I would share this tasty spring vegetable risotto, seasoned with oregano and lemon, and mixed with salty feta, it's the perfect meat free meal.


Risotto often gets a bad rep, running with the misconception that it's full of cream and 'unhealthy'. However, traditional risotto, often has little to no cream. The creamy texture however comes from the slow cooking of the starches in the rice, and a dollop of butter added at the end. A little butter never hurt anybody right? 


Each bowl of this risotto is packed with seasonal veggies and flavour. The lemon gives it a real zing, combined with the saltiness of the feta (or toasted almonds if dairy free). Best of all, it can all be whipped up in under 30 minutes, and uses a minimal amount of dishes. 

Ingredients (Serves 4):

• 2 tbsp vegetable oil
• 4 stalks of celery 
• 2 large zucchini 
• rind and juice of 2 lemon
• 1 tbsp dried oregano
• 2 cups of arborio risotto rice
• 4 - 6 cups of baby spinach leaves, washed
• 2 cups of vegetable stock - ensure vegetable stock is gluten free if necessary
• 3 cups of boiling water 
• 30 grams of butter
• 200 grams crumbled feta* - Swap for toasted almonds for a dairy free alternative, and replace butter with oil. 
• olive oil and lemon juice to serve

Combine the hot vegetable stock and 3 cups of hot water in a bowl or pot. 

On a low temperature, heat the oil in a large saucepan with a lid, and gently saute the celery and zucchini for 3-6 minutes till softened. Add the lemon rind and oregano, cook, stirring for another minute. 

Add the rice to the pan with the juice from the lemon, stir over a low heat until the juice is absorbed and rice is translucent. 

Add half a cup of the stock and water mixture, continue stirring, and when most of the liquid is absorbed, add another half a cup full. 

Repeat this process until all of the water is in the pot - However, when you add the last amount, also add the baby spinach leaves. Cover with a lid and let the spinach wilt for a minute or two. Remove the lid and stir all of the spinach in, and continue stirring till most of the liquid is absorbed. 

Test a spoonful of rice, it should be al dente, still a little firm to the bite, but soft enough to eat. Remove from the heat and add the butter, stirring till melted through. 

Stir through 200 grams of crumbled feta and spoon into four bowls. Serve immediately with a drizzle of extra virgin olive oil and squeeze of lemon juice.

* For a dairy free alternative swap the butter for coconut or olive oil, and replace the feta with 1/2 a cup of toasted chopped almonds sprinkled over the top. Alternatively if dairy is your thing, you could add 1/2 a cup of grated parmesan just before serving. 

Tofu Panang Curry

We usually eat tofu once a week. It's affordable (only $3.20 from your local asian supermarket or veggie shop), and easy to whip up mid week. Most people tell me that tofu is bland or that they don't know how to cook it. Both of my go to tofu recipes, this one and tofu scramble, are well loved in our household and packed full of flavour. 

*I buy my curry paste from the local asian supermarket and follow the directions for 4 servings. Depending on the curry paste you use, you may need more or less than what's in this recipe so always consult the pack. I tend to look for a paste that's really thick, rather than a runny sauce type. Also when you're frying it off at the beginning you need to use a gentle heat otherwise it burns easily. If it does stick on the bottom a little, just add the liquid and scrape it off (remove any burnt bits though!)- It adds to the flavour. 




I always use full fat coconut cream too, and preferably one with no additives or preservatives. Coconut cream has no cholesterol and is naturally low in sodium (source: NutritionData), so don't be shy with it. The addition of pumpkin also adds to the creaminess of this dish, as it breaks down into the sauce. You can alternate the vegetables that you use according to preference or season, but I tend to put 3 - 4 cups in in total. Beans, cauliflower, broccoli or kumara (sweet potato) would also be delicious. 

Ingredients (serves 4-6) 

• 100 grams of (about 1/3 cup) panang curry paste*
• 2 tbsp oil 
• 1 tin of full fat coconut cream
• 1 tin of water
• 1 onion, cut into strips
• 2 carrots, cut into half moons
• 2 zucchini or 1 eggplant cut into pieces
• 1 capsicum cut into 3 cm pieces
• 1 cup of chopped pumpkin or kumara. 
• 500 gram packet of tofu 
• 1tbsp fish sauce
• 1 tbsp brown or palm sugar
• 2 tbsp lime juice (lemon will also work) 
• cooked rice and fresh coriander to serve

Method

Heat oil on a low heat, and stir in curry paste. Heat for 1-2 minutes till fragrant, then mix in the coconut cream and water. 

Add the chopped veggies, fish sauce, and sugar and simmer gently till vegetables are cooked (about 10 - 15 minutes). 

Finally add the tofu and lime juice and gently stir into the sauce to cover and cook for 5 minutes. 

Serve with cooked rice and a sprinkle of fresh coriander. 

Beetroot Risotto with Feta

Meat Free Monday has been a trend over the past few years, and is about reducing your carbon footprint and improving health. Either way, meat-less meals are pretty common in my house. For one thing it's also a little easier on the wallet, and best of all, you don't need to compromise on flavour. 

Though risotto is relatively quick and easy to prepare, it does require a lot of attention. Stirring at least every minute to make sure there's enough liquid and it's not catching on the bottom, so don't wander off. People often think that risotto is full of cream, but that creamy silky flavour actually comes from the knob of butter that is added right at the end and stirred through the al dente rice. 

Beetroot are ridiculously affordable at the moment, I got a bag of 6 for $1.49. This recipe uses roasted beetroot, so to make this most efficient prepare a day or two ahead. If you're using the oven for something else, simply pop the oiled and salted beetroot in the hot oven for an hour or so while it's already in use. Keep it simple and leave the skins on - they rub off easily once cooked. 


Ingredients (Serves 4): 

• 4 medium sized beetroot - tennis ball sized, or equivalent
• olive oil and salt, to roast
• 1 onion, diced
• 2 zucchini, diced
• 2 tbsp olive oil
• 1 tbsp fresh thyme (or 1 tsp dried)
• 2 cloves garlic, crushed
• 1 1/2 cups arborio rice*
• 1/2 cup red wine
• 6 cups vegetable stock - chicken stock can be used, but it will no longer be vegetarian. 
• 1 handful of spinach or silverbeet, finely chopped
• 40 grams butter
• 180 grams feta 
• Fresh thyme and olive oil, to serve

Method

In advance, preferably sometime when the oven is already in use, roast the beetroot for 1 hour at 180 degrees celsius. Without peeling, simply place in an ovenproof dish, drizzle with oil, sprinkle salt, and place in the oven. Test with a sharp knife. Set aside to cool. Can be stored in the fridge for up to four days. 

Use your hands to gently peel the skins away from the cooked beetroot. Place three beetroot in a food processor, or blender, with 2 cups of stock, puree till smooth. Pour this mix into a medium sized saucepan, along with remaining stock, and turn on to a low heat. Dice the remaining beetroot into 2 cm cubes. 

In a large heavy based fry pan, heat 2 tbsp olive oil on a low to medium heat. Add the onion and zucchini. Sauté, stirring for 3 - 5 minutes till vegetables are softened. Add garlic and rice, continue stirring for another minute. Add the wine, and stir until nearly all evaporated, or absorbed. Then add a couple of ladles of the beetroot stock mixture. 

Stir, wait, add more liquid, repeat, is the process required to cook this. As the liquid absorbs, add another ladle. Keep stirring frequently. Once nearly all of the liquid is absorbed add the chopped spinach and remaining beetroot.

Test a spoonful of the rice, it should be al dente, cooked, but still a little firm in the middle, if so, remove from the heat, and stir through the butter. Season with salt and pepper if required - this will ultimately depend on how much salt was in the stock you used. Set aside for a minute while you get the feta out of the fridge and gather some bowls. 

Spoon the risotto into the bowls and crumble feta over the top. Sprinkle with thyme, and drizzle a little olive oil over the top. 

*Arborio rice is an Italian short grain rice, specifically for risotto, or rice pudding. You could also use Carnaroli, Maratelli or a short grain white rice. This recipe can easily be halved or doubled, and leftovers are pretty tasty too. 

Beetroot Cake

If you're looking for more ideas with beetroot, try my beetroot chocolate cake with cream cheese icing. It's a great way to sneak in extra vegetables!

Spiced Veggie Patties

I made these recently for a christmas lunch. A great way to incorporate veggies in a way that is bound to please even the fussiest eater. Plus, they are gluten, dairy and meat free so a good option to take when there's lots of different dietary requirements. 

Ingredients (18 fritters): 

• 3 cups of shredded vegetables - carrot, zucchini, onion
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp salt 
• 1 tbsp curry powder
• 1 cup of chickpea flour*
• 1 egg

Dipping Sauce 

• 1/2 cup plain greek yogurt 
• 3 tbsp fresh herbs (parsley, mint, coriander)
• 1 tsp salt

Method:

Use a food processor to get finely grated vegetables. I used half carrot, half zucchini this time. Squeeze excess moisture from zucchini. 

In a dry frying pan, lightly toast mustard and cumin seeds. Once they start to pop, quickly remove them from the heat and add to the vegetables. 

Add salt, curry powder and mix well. 

Stir in chickpea flour, making sure it is evenly combined. Finally add the egg. Mix well. 

Heat a few tbsp of oil in a frying pan. Using wet hands, mould golf ball sized patties, and flatten slightly before placing into the hot pan. You should be able to fit at least six at a time. Cook each side a about 2 minutes till lightly golden. 

Drain on paper towels while you cook the rest. 

To make the dipping sauce, finely chop the herbs and mix with yogurt and salt. 

Enjoy hot or cold. 

Spring Spaghetti with Garlic Almond Crumb

This is one of my favourite ways to eat spaghetti, aside from bolognaise or puttanesca. Okay, I love spaghetti, but this one is pretty special. It's a dry style as opposed to a sauce. Served with lightly fried broccoli, spring onions, add poached eggs, a sprinkle of parmesan cheese and then covered in the crunchy, spicy breadcrumbs. The breadcrumbs can be made in advance and set aside to cool. 

Ingredients (serves 4):

• 3 tbsp olive oil
• 6 cloves of garlic 
• 1/2 cup of almonds 
• 1/2 cup of breadcrumbs - try panko crumbs if possible
• 2 tbsp olive oil 
• 1/2 tsp chilli flakes
• 1/2 tsp oregano
• 400 grams dried spaghetti
• 1 tbsp olive oil
• 3 - 4 spring onions, finely chopped on an angle
• 2 cups of broccoli florets
• 4 or 8 eggs
• 1 tbsp white vinegar 
• 1/3 cup finely grated parmesan (optional) 
• salt, pepper and olive oil, to serve

Peel and crush the garlic, roughly chop the almonds, then heat first measure of olive oil in a heavy based saucepan over a low heat. Add the garlic and almonds and sizzle, stirring for a few minutes, till cooked, but not burnt. Add the chilli, oregano, breadcrumbs and next measure of olive oil (approx 2 tbsp), and continue to cook on a low heat till they are golden. Remove from the pan and set aside.

In a pot of boiling water, cook the broccoli florets for 1 or 2 minutes, drain and set aside to cool a little. Fill the pot with more water and bring to the boil for the eggs. 

Cook the spaghetti in another pot, according to the packet directions. 

Meanwhile, in the same pan that you cooked the breadcrumbs, add another tbsp of oil, and the broccoli, spring onions and spinach. Cook for 5 or 6 minutes on a medium-high heat till a little crispy. 

To begin plating the pasta, drain and toss through with a little more olive oil. Separate into serving bowls. Top each bowl with a spoonful of the broccoli mix. 

When the egg water is at a low simmer, add the vinegar, crack eggs in one at a time and with a slotted spoon, gently make sure they are not stuck to the bottom of the pan. Cook for 3 minutes or until whites are done. Scoop out with the slotted spoon and place 1 or 2 eggs on the top of the broccoli, sprinkle with a little parmesan and a quarter of a cup of breadcrumb mixture. 

Salt, pepper, and yes, more olive oil. 

You won't regret it. 

Enjoy. 

Kumara Carrot and Feta Frittata

Weeknights are busy. Let's face it. But that doesn't mean that we don't have time to cook something delicious that will keep the hungry bellies at bay. Eggs are versatile healthy and so easy to whip together. This frittata let's you slice some veggies, turn on the oven, and basically walk away. Leaving you to get on with spending time with your family, or catching up on extra paperwork that we promise ourselves we won't bring home, but end up doing anyway. It can easily be doubled and makes fantastic leftovers, hot or cold. 

Ingredients (Serves 4): 

• 2 large kumara
• 2 large carrots
• 1 onion
• 2 tbsp olive oil
• 1 tsp dried thyme 
• 1/2 tsp cayenne pepper (optional) 
• salt and pepper 
• 6 eggs
• 2 tbsp ground linseed (optional)
• 1/2 cup milk 
• 100g feta 
• to serve: salad greens, chutney and bread

Method: 

Preheat oven to 190

Slice kumara and carrots into 1cm thick discs - peeling optional, I leave the skins on for fibre, flavour plus it saves time

Peel and slice onion into 1cm wedges. 

Toss veggies with olive oil, thyme and cayenne pepper and salt. 

Pour into ovenproof pan or roasting dish and roast for 30 minutes, stirring half way, or until they are cooked through

Mix eggs with milk, linseed (if using), salt and pepper

Pour egg mix over cooked kumara and carrot. 

Crumble feta over the top and bake another 30 mins, the eggs will puff up and become a little golden. 

Allow to cool for 5 minutes then slice and serve with salad, chutney and bread. 

Rocket and Mushroom Omelette‏

Eggs are a great start to the day and lately my favourite way to eat them is in an omelette.

I add ground linseed (also known as flaxseed) to my omelettes to boost dietary fibre. Linseed is often used as an replacement in recipes for those with allergies, and is great added to porridge or sauces which need thickening. You'll find it in the baking aisle at most supermarkets.

Ingredients (per person):

• 2 free range eggs
• 1 tbsp ground linseed
• 3 tbsp of your choice of milk 
• salt and pepper 
• 3 mushrooms, sliced
• handful of fresh rocket leaves
• oil or butter for frying.

Method

Mix eggs, linseed, milk, salt and pepper and whisk well with a fork.

Heat oil or butter in a large pan and cook mushrooms on a low heat for 5 minutes till softened. Remove mushrooms from the pan and set aside.

Keep heat low and heat another tbsp of oil or butter, then pour in egg mixture. Swirl to coat the pan.

Cook for a few minutes before spreading mushrooms over half the omelette. Place rocket on top of mushrooms, then fold the other half of the omelette over top.

Cook for another minute or two till cooked through then serve with buttered toast and a dollop of relish.

This is one of the recipes I created for NZDads.co.nz

Gnocchi with Burnt Butter, Sage & Walnuts

A few years ago I had the privilege of learning how to make gnocchi, among other things, from an Italian woman who was running cooking lessons from her kitchen and has now become a great friend, hosting my husband and I when we went to her hometown in Italy. 

I tried to make it a few times before with varying success, but with this recipe, handed down from her mother's mother's mother, generation after generation, I have always had great success. Elisa is happy with me to share this recipe, just as she shared it with me. Trust me, once trying this gnocchi, nothing else compares. 

I've left the measurements out of the ingredients list because with real cooking, you just know. And if in doubt, more is better. (Except for the flour, if the dough's a little sticky, it's probably just warm, don't be tempted to add more flour)

Ingredients 

• Red skinned potatoes - I don't know why red, but that's how she taught me, so that's what I do. 
• Flour 
• Nutmeg
• Parmesan 
• Egg
• Butter 
• Walnuts
• Fresh Sage
• Capers 

Method

Boil potatoes - skin on - in salted water till cooked through. Drain and allow to cool a little so that you can handle them. 

Gently peel using your fingers, the skin should come off easily, then mash while still warm. Set aside till room temperature. 

Once completely cooled, weigh, and add flour and eggs according to this ratio: 

• 600 grams potato
• 200 grams plain flour
• 2 tbsp finely grated parmesan 
• 1/4 tsp freshly grated nutmeg
• 1 egg

The above ratio makes enough for 6 entree's. Traditionally pasta or gnocchi is served on small plates before a main meal, and followed with meat, veggies and potatoes/bread etc. 

Mix all the gnocchi ingredients together and knead gently on a floured surface. It should feel similar to a scone dough. Shape into a rectangle about 2cm thick. Gently cut into 2 cm wide strips. If its a little sticky that's ok. Using a fork edge, cut 2cm pieces off the end of the strip and gently roll the edge of the piece with the fork, not pressing, but so that it rolls with the grooves of the fork. Place each piece onto a floured tray. Repeat until all the dough is used. 

If making excess you can freeze the dough on the tray. Once frozen store in a ziplock bag, or airtight container. Cook from frozen. 

Boil a large pot of salted water. Once boiling, gently drop the gnocchi into the water. Stirring occasionally to make sure they haven't stuck to the bottom. Once they rise to the surface they are cooked, scoop out with a slotted spoon into a colander to drain. 

In a heavy based saucepan, on a medium-high heat melt 90 grams of butter (or more). Once melted add a large handful of freshly picked sage leaves, a handful of walnut pieces and 2 tbsp of drained capers. Cook stirring occasionally till the butter turns slightly brown. Add the gnocchi and toss through the sauce. Serve on a platter. Grate more parmesan on top. Place in the centre of the table. Share. Enjoy. Devour. 

This gnocchi is also delicious with a rich tomato or puttanesca sauce. Freezes and reheats well, though I don't often have leftovers. They're light fluffy and moorish morsels. Warning: Once you try these, you won't be satisfied with substitutions. 

Midwinter slaw with Kale Buckwheat & Beans

Who says salads can't be eaten all year round? This salad is perfect for winter, using seasonal ingredients and makes a great side dish or can be eaten on it's own as a complete meal. 
Packed with colour, crunch; vitamins, protein and fibre this is sure to please.
Buckwheat is, despite it's name, gluten free and free from wheat. It looks like little pyramids and can be cooked or just soaked as in this recipe. It's high in fibre and protein, it's crunchy and has a slightly nutty flavour. The beans just add another texture as well as fibre and protein, helping to make it a complete meal. 
What I really like about this salad, is it keeps well and can even be served warm (toss it quickly in a fry pan with a little extra sesame oil). The first day I ate this with a piece of grilled five spice chicken and the second day with a diced hard boiled egg for an extra protein kick. 

This meal was created as part of my JUNK FREE JUNE challenge, raising money for the Cancer Society. To support me, and support the Cancer Society you can donate here. 

Ingredients 

• 1/2 cup sliced red onion
• 1/4 fresh lime juice
• 1/2 tsp salt 
• 1/2 cup buckwheat groats 
• 1 cup of shredded kale 
• 2 cups of shredded purple cabbage 
• 1 cup of shredded green cabbage 
• 1/2 cup grated carrot
• 1 large red chilli, seeds removed
• 2 tbsp soy sauce*
• 2 tbsp sesame oil 
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tin of four bean mix (or your favourite beans) 

Method 

• Slice onion and mix in large serving bowl with the lime juice and salt. 
• In another bowl mix buckwheat groats with 1 cup of lukewarm water. Set aside to soak for 30 minutes. Drain and rinse thoroughly. 
• Meanwhile finely slice (or use a food processor) purple and green cabbage, kale and grate carrot. Slice chilli and add all veggies to the red onion. 
• Over a low heat, add sesame oil, and sesame seeds and stir until seeds start to pop. Add to salad, with remaining oil. 
• Rinse and drain four bean mix, add to salad with soy sauce. 
• Stir to combine. Taste and add more salt, lime, soy or sesame oil to taste. 
• Dig in (and save some for lunch tomorrow) 

*to make gluten free, be sure to use gluten free soy sauce

Thanks for reading - leave a comment. 

S

Bakefree Coconut Rough Slice

So for those of you who don't know, I am currently having my new kitchen built. YAY! But this means I temporarily do not have an oven. BOO! So I've been having to improvise. Slow cooker roasts, and apple puddings and today, raw slice. This recipe I got from begoodorganics, they have a heap of raw food recipes, if you are interested. But if you just want to dabble, this one is relatively easy, as apart from the coconut oil, and carob (feel free to use cocoa instead) it's pretty much just household items.  

Personally, I love carob. As a child my mum used to buy us carob coated marshmallows and I loved them! These days you can get carob powder and chocolates at most supermarkets in the health food sections, or specialty stores will definitely have it. It's used as a chocolate substitute as it doesn't contain caffeine. Some people just don't like it, I think because it doesn't taste like chocolate, but why should it - because it's not! Either way, good quality cocoa, or cacao for you health nuts our there, will work. 

Base Ingredients

• 1 c raw almonds - soaked for at least 8 hours, rinsed and drained. 
• 1/2 c carob powder or cocoa/cacao 
• 1 cup of dried dates - soaked for a couple hours, drained
• 2 c desiccated coconut 
• 3/4 c coconut oil - melted, and cooled to room temp
• pinch of salt

Icing Ingredients

• 1/2 c raw cashews
• 1/3 c carob powder or cocoa/cacao
• 1/2 c dates - soaked for a couple hours, drained
• 1/4 coconut oil - melted, and cooled to room temp

Method

In a food processor, process almonds till finely chopped. Add carob, salt and mix again. 

Drop dates in one by one through the hole in the top. It may clump to a ball but keep going. 

Once fully combined, remove from the processor and mix in coconut, once mixed, pour in the cooled coconut oil. Mix again 

Press into a lined tin and put in the freezer to set. 

To make the icing, blend cashews till fine. Add carob, mix. 

Drop dates in one by one. 

Once mixed pour in the 1/4c of cooled coconut oil. Process till it makes a smooth ball. 

Press this down onto the cooled base. Leave in freezer for an hour to set, then slice. 

Store in fridge or freezer.