All posts tagged: Vegetarian

Recipe: Spaghetti with Tomato, Calabrian Chilli, Rosemary & Kale

I found myself down an unfamiliar January cul de sac yesterday evening. Already in the midst of a Spring clean (my hoarding demands it) and with my eyes and mind firmly planted on a tin of pork sausages confit in goose fat in my cupboard, I found myself wander as I cleaned, towards the bag of kale in the fridge. I love kale, I find it fiercely underrated and viewed as the cheap relation to the swisher (and also delicious but more expensive) cavolo nero. However, I had determined that after the horror of spring cleaning I wanted indulgence. Goose fat preserved sausages seemed more my thing. I went with the kale though, to kill the craving, I was beginning to obsess. The cleaning had demanded freshness and vibrance instead. Spaghetti is frowned upon by dieters but ponder this: (good) pasta cooked al dente is low GI. When I say good, I mean pasta that is made with great flour that is high in protein, made properly using bronze dies and not teflon so that …

Recipe: Courgette and Truffle Carbonara

I have a really bad habit of going food shopping on a whim and being charmed by the glistening ingredients which I can’t resist. I pop them in my trolley gleefully, only to review when I go home and wonder, so how does all of this fit together, and when exactly amd I going to get time to eat it all? Eating it all is never really a worry, although it has worrying effects of late. It does prompt some creative cooking, driven by what I am in the mood for, and what I have nabbed en route home. I was faced with one such dilemna last night. All I knew is that I wanted to eat something rich, comforting and light, and it had to contain some pasta. Not just any pasta, I was eyeing up my box of Pastificio dei Campi linguine, the grand cru pasta (as declared in Italian food magazine Gambero Rosso) from Gragnano which I have been covetting. I never need an excuse to eat pasta, I love the stuff …

Recipe: Israeli Cous Cous, Beetroot Shards, Fresh Buffalo Cheese & Pea Shoots

Some of my favourite dishes are happy culinary accidents. You have a plan, it seems perfect and then for some reason something doesn’t work. Frustrating, but somehow, the solution offers up an alternative that you might not have thought of, so instead of one new dish, sometimes you have two. I found myself in that situation this morning. I have declared May a month of health, of vibrant lunches full of flavour, and of new dishes. I was making it last night, and had some enormous beetroots that I bought at the farmers market on the boil for well over an hour and a half, but they were still hard. I left them in the hot water overnight, hoping that they might cook a little as it cooled down, but they didn’t. I guess they were really very big! So, I was left with some semi-cooked, but still mostly raw beetroots which wouldn’t fit in with my original recipe idea. What to do with them? One thing was for sure, I was bringing lunch in, so …

Recipe: To Dal, Daal, Dhal, or Dahl, that is the question

I hate confusing spellings and names. Why the world can’t agree to spell and name everything the way I do, I just don’t know. University was a high point of this, not only can’t the US and UK agree on spellings, they give the same thing different words at times: adrenaline meet epinephrine. Oh! We look the same? Well, you are the same. The very same, but people like to call you different things.  Gah! It haunts me still in my world of cookery. Sichuan or Szechuan? I’ve seen both in print from reputable sources. What’s haunting me today is the most perplexing of all: Dal, Daal, Dhal, or Dahl? Again, all are online and in print. These last two we can only blame ourselves for. We can’t seem to agree how these words should appear in English. I want someone to tell me! Do you know? For now, I am sticking with dal, I’ve been told that the correct pronunciation is with a long a. So daaaal could be our new spelling. However you …

Beetroot, Tomato & Goat’s Cheese Tartlets with Mint

Every now and then I make something on a whim, expecting it to be nice, and I am pleasantly surprised when it tastes even better and becomes an instant favourite. Enter beetroot, tomato & goat’s cheese tartlets with mint. Last week at the market I was really stretched for time and sadly had no opportunity to make a vegetarian option. This was noted by a number of people, and I felt dreadful as some had come down especially for the tarts that I had made before, so I promised to make it up to them and did this week with tartlets. I don’t have a precise recipe as I was making them in bulk and on the hoof, however, they’re really straightforward. I used little tartlet cases but you could use a bigger tart tin. Line the greased/buttered tart base with homemade butter shortcrust pastry, it really is far superior to shop bought, and is very quick too. I had a fear of it for a long time after my Home Economics teacher, horrified at …

Burnt aubergine with sweet peppers and red onion

I have a confession to make! I published this post last weekend, and a few hours later a trusted friend queried my photograph, thinking that it didn’t do the dish justice. I took a look, and sure enough, they were right. It was like going out to work hungover and slightly frazzled wearing something that you think looks ok, and realising slowly that it was a horrible choice, ill fitting, and irritating for the rest of the day. So I took it down. I made the dish again today, same recipe, and here’s the post. In my defence, I made this dish for a friend and drank lots of wine as I was cooking (as did they!). So, lesson learned, don’t take food photographs drunk, and don’t rush blog posts! One of my indulgences is cookbooks, I love them, and I have a ridiculous amount. Some are  very well thumbed with weakening spines, others are neglected, bought out of curiosity and never properly investigated. I love concocting my own food and creating recipes, but I …

This is not mushroom soup

Picture the scene. Sore tum. Poor abandoned house guest. Need for healthy food, and need to feed a vegetarian. Vitamin B sounds like a good plan, good for the nerves, good for the metabolism and enhances the immune system. Sounds like everything I need in my current fragile state. Afflicted with an angry tum which won’t accept any food without severe complaining and, forgive the detail, swift ejection. The underrated mushroom offers bountiful Vitamin B and I just happen to have lots of them in my fridge. Large flat portebellini mushrooms, their gills exposed to the stars, and small coquettish button mushrooms, less bolshy in flavour, and bright white in complexion. I wanted lots of flavour, and lots of elusive umami in a vegetarian soup. I also wanted it to have a bright summer flavour, so decided I would serve it with some chive cream. The mushrooms had to be as intense as they could possibly be, so I roasted 5oog of the portebellini, with a liberal splash of extra virgin olive oil, some chives …

Wild Garlic, Cream Cheese & Roast Tomato Pate on Toast

Seasonal eating is all the more fun and exciting, when you can forage and get the food for free. The ultimate bargain, and usually something that’s quite hard to find to buy. Wild Garlic is the perfect example of this. I’ve not had time to go to any food markets, and had no idea where I could forage it. I’ve looked around the local parks to no avail, and tried on twitter, coaxing friends and followers to reveal their secret stash with the promise that I would not tell anyone. I got some tips  but there was no time to investigate. I was resigned to a wild garlic free week, when fellow blooger Danny (@fooodurchin on twitter and blogging at food urchin) revealed that his garden was teeming with it, and offered to bring me in my very own wild garlic plant. Excitement! I couldn’t wait. I popped down to Borough to meet him, we had a great chat, and I left with a large blossoming and lovely plant. I couldn’t resist devouring a leaf …

butternut squash curry

Butternut Squash, Chickpea and Spinach Curry

This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter! I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Last week was busy but I did sneak in a dish that would in some way cover Diwali and Halloween, well, kind of. Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. As for Halloween, well, Halloween is about spooks and scary things, but also pumpkins, so I thought, why not make a veggie curry with pumpkin in? Or, in this case, butternut squash. I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. I usually have quite a balanced diet but lately I’ve been buying lunch out alot more than usual, and as I work …

Sweetcorn fritters with tomato and avocado salsa

I went to a friends yesterday for dinner and she made the most beautiful sweetcorn and roast red pepper fritters with salsa. I had to try and recreate something similar tonight and I am very happy with the results, so unusually, I am happy to blog immediately and encourage you to try them. Sweetcorn fritters remind me fondly of a holiday in Australia a couple of years ago when I had them for breakfast and had one of those – why haven’t I had these for brekfast before! – revelations. They also remind me of my vegetarian years, when, not a fan of meat substitutes, I instead indulged in sweetcorn fingers and fritters and the like. The texture is wonderful, and each piece of sweetcorn is just bursting with flavour. With a side of avocado and tomato salsa, I challenge anyone to dislike this quick and nutritious evening staple. I kept these simple, the fritter batter contains only sweetcorn, shallots and fresh coriander with a vibrant and flavoursome salsa of heirloom tomatoes and hass avocado …

The taste of summer – Israeli cous cous and feta salad

Apologies to anyone who comes to my online kitchen looking for some recipes, I have been very remiss of late. There’s a few reasons for this: I have relocated to Battersea, this is the year of being topsy turvy and moving frequently, it seems. Shortly after relocating, some mice came to visit. Some big mice. That liked to run along the worktop. I hate mice, apart from them being unsanitary, they completely freak me out. There is no logic to this whatsoever, I know they’re smaller than me and I can do them more harm than they can me. It must be a phobia, I completely freeze when I see them and I wish I could say scream, but it’s more of a panicky croak. In summary, I steered clear of the kicthen for a couple of weeks. I started to miss my lunches. I am used to bringing in something tasty and healthy but, whilst my house became the mouse house, I started to use the company canteen again. Our company canteen could desperately …