Chick peas with basil, courgette and tomato sauce

June 26, 2006 at 9:43 am · Filed under Pasta and Noodles, Vegan

A very simple recipe, cooked up in a hurry last night after coming back very late from holiday.  It's similar in a way to ratatouille, but the addition of a bit of wine and fresh basil give it added flavour.  Serve with pasta, and a sprinkling of freshly grated parmesan if desired.

Serves 3-4

2 cloves garlic

1 onion

2 tbsp olive oil

3 medium courgettes

1/2 aubergine

1 red pepper

3 tbsp red wine

1 can chopped tomatoes

1 tsp oregano

1 can chick peas

1 small bunch fresh basil

salt & pepper to taste

1. Finely chop the onion and garlic, and gently fry in the olive oil for 2 minutes.

2. Finely dice the courgettes and add to the pan.  Cook gently for 5 minutes, stirring regularly.

3. Finely dice the aubergine and pepper and add to the pan.  Cook for a further 5 minutes.

4. Add the wine, oregano, tomatoes and seasoning, and cook until the vegetables are tender.  This should take about 15 minutes.

5.  Add the chick peas and the roughly torn basil leaves, and heat through.

6. Serve over pasta.

Leave a Comment

The Best Salad Ever

June 26, 2006 at 8:12 am · Filed under Salads

This raw cauliflower, red onion and coriander salad was named by my partner, who claims it as his idea.  It's a very simple salad, but full of strong flavours.  It goes really well with curry or dahl.

Serves 3-4

1 medium cauliflower

1 small red onion

2 tbsp fresh coriander

3 tbsp Greek yoghurt

1 tbsp sunflower oil

salt & pepper to taste

1. Break the cauliflower into small florets, and finely chop the onion and coriander.

2. Mix together with the yoghurt, oil and seasoning.

3. Serve cold

Leave a Comment

Courgette and feta filo pie

June 21, 2006 at 9:13 am · Filed under Eggs and cheese, Entertaining

This is a relatively easy dish, but one that's great for entertaining.  I used rice in it, simply because I had some left over from the previous night, but it would probably work ok without it.  The amount of pastry you need entirely depends on the size of the sheets, but reckon on having 3 layers on the bottom and 3 layers on the top.

Serves 3-4

1 large onion

2 cloves garlic

2 tbsp olive oil

3 medium courgettes

2 tbsp fresh dill

2 tbsp flat leaf parsely

75g Greek feta cheese

2 eggs

2 tbsp cooked white rice

salt and pepper to taste

6 sheets filo pastry

50g melted butter

1. Finely chop the onion and garlic, and gently soften in the olive oil in a large frying pan.

2. Slice the courgettes, add them to the pan and continue cooking over a gentle heat until tender.  You might need to put a lid on the pan to prevent burning.

3. When the vegetables are fully cooked at the chopped dill and parsely, and continue cooking for 1 minute.

4. Turn off the heat and leave to cool for 15 minutes.

5. Finely chop the feta and add it to the vegetables along with the eggs, rice and seasoning.

6. Brush the base and sides of a rectangular baking dish with the melted butter, then place one layer of filo pastry on top.  Brush the pastry with more butter, and put another layer on top.  Continue until you have three layers of buttered pastry.

7. Spoon the vegetables into the dish on top of the pastry.

8. Tuck in the edges of the pastry, then place three more layers of buttered pastry on top, taking care to neaten the edges.  Make sure the final layer is well buttered.

9. Cook in the oven at gas mark 5 until the filling is set and the top is nicely browned.

Leave a Comment

Tofu with chilli, ginger and rice wine sauce

June 20, 2006 at 10:31 am · Filed under Tofu, Vegan

This recipe is made using firm silken tofu, which comes in cartons and is not refrigerated.  It's got a much smoother texture than regular tofu, a bit like that of hard boiled egg.  You have to be quite careful when handling it, as it breaks easily.  Make sure you use firm silken tofu rather than the soft variety.  I used the 'lazy' chilli you get in jars for this, merely because my skin tends to react badly to fresh chillies. OK, I admit it, I'm just plain lazy.  The equivalent amount of fresh chilli would be perfectly acceptable.  Chinese rice wine is available in Oriental grocers and larger supermarkets.  This is excellent served with stir-fried vegetables.

Serves 2

1 pack firm silken tofu

cornflour

sunflower oil for deep frying

1 heaped tsp 'lazy' chilli (available in jars)

1 clove garlic

1" piece fresh ginger

5 spring onions

3 tsp soy sauce

1 tsp sesame oil

4 tbsp Chinese rice wine

1 tbsp sunflower oil

1. Cut the tofu into evenly sized chunks (about 1cm by 2cm) and leave on a double layer of kitchen towel for 1-2 hours to absorb the moisture.

2. Finely chop the ginger and garlic, and gently fry in a small pan together with the chilli.

3. After 2 minutes add the chopped spring onions, and continue to stir until soft.

4. Add the soy sauce, rice wine and sesame oil and cook until bubbling.

5. Heat around 2cm sunflower oil in a large pan.

6. Lightly coat the tofu pieces in the cornflower and deep fry until golden.

7. Place the fried tofu on a double sheet of kitchen towel for 5 minutes to absorb the excess oil.

8. Reheat the sauce and spoon over the tofu.

Leave a Comment

Mushrooms stuffed with Puy lentils

June 19, 2006 at 8:04 am · Filed under Pulses, Vegan

These stuffed mushrooms are simply but tasty.  I used little green Puy lentils, but ordinary green or brown lentils would do.  It's important to use good extra virgin olive oil for this recipe.  I know some people say that you should only ever use extra virgin oil in salads, but vegetarian cooking often benefits from the extra flavour.

Serves 2

2 large portobello mushrooms

2oz puy lentils

2 medium carrots

3 sticks celery

1 onion

2 cloves garlic

2 tbsp olive oil

1 tsp dried sage

1 tsp dried thyme

salt and pepper to taste

1. Boil the lentils for 30 minutes, or until cooked.

2. While the lentils are cooking, finely dice the onion, carrot, celery, and garlic, and fry them in the olive oil until tender.

3. When the vegetables are nearly cooked, chop the mushroom stalks and add them to the pan.

4. When the lentils are cooked, add them with about 2 tbsp of their cooking liquid to the vegetables.

5. Add the herbs and seasoning, and continue to cook over a gentle heat for 5 minutes.

6. Place the mushrooms in a large baking dish and spoon the stuffing into the cavities.

7. Cover with foil and bake in the oven (gas mark 5) for 30 minutes.

Leave a Comment

Courgette omelette with dill

June 16, 2006 at 8:06 am · Filed under Eggs and cheese

This is simple summer food, delicious with bread and salad.  I made it last night with only two eggs, simply because I didn't have any more, but it should really have four eggs in.

Serves 2-3

1 large onion

2 cloves garlic

3 medium courgettes

1 yellow pepper

2 tbsp olive oil

1 tbsp chopped fresh dill

2 tbsp chopped fresh parsely

4 eggs

salt and pepper to taste

1.  Finely chop the onions and garlic, and slice the courgettes.

2. Soften in the olive oil in a large frying pan, stirring frequently.

3. When the onions and courgettes are nearly cooked, add the chopped yellow pepper.

4. When all the vegetables are cooked, add the dill and parsely and continue to stir for 2 minutes.

5. Beat the eggs together with the salt and pepper.

6. Turn up the heat and add the eggs to the pan, making sure that they are spread evenly across the base of the pan.

7.  Cook on a high heat until the bottom appears to be cooked.

8. Place the pan under a pre-heated grill, and cook the top of the omelette on high heat until golden brown.

Leave a Comment

Onion and kalonji bread

June 15, 2006 at 9:27 am · Filed under Bread

Kalonji seeds (sometimes called nigella seeds) are little black seeds used a lot in Indian cookery.  Apparently they're the seeds of the rather poetically named 'Love-in-a-mist' plant.  They're often used to sprinkle on naan bread, but here I've used them to enhance the flavour of a wholewheat onion bread.  You can buy them in specialist food stores and in most large supermarkets.  I made the bread in a bread machine, but the recipe could easily be adapted for hand baking.

1 3/4 cups warm water

3 tbsp dried skimmed milk powder

1 1/2 tsp salt

1 tsp sugar

4 cups wholewheat flour

1 1/2 tsp fast action dried yeast 

3 tbsp sunflower oil

1 tbsp malt extract

75g crispy salad onions (ready-fried onions, sometimes sold as 'onion crispies')

2 tsp kalonji seed

1. Add the ingredients in the order specified in your bread machine's instructions (generally this means addding the water first, then the flour, and the yeast and other ingredients last, the idea being that the yeast doesn't come into immediate contact with the water).

2. Cook the bread on your machine's 'wholewheat' setting.

Leave a Comment

Potato salad with dill

June 14, 2006 at 8:07 am · Filed under Potatoes, Salads

I have to confess that potatoes aren't my favourite food.  To my mind they can be a bit bland.  The exception is the Jersery Royal – that new, waxy potato which is great in salads like this one.

Serves 2-3

1lb small new potatoes

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsely

2 spring onions

1 tbsp mayonnaise

1 tbsp Greek yoghurt

Pepper to taste

 1. Boil the potatoes in a pan of lightly salted water until tender.  Leave to cool.

2. When the potatoes are cold, mix with the chopped herbs, sliced spring onions, mayonnaise, yoghurt and pepper.

3. Serve cold

Leave a Comment

Buckwheat noodle and tofu salad

June 13, 2006 at 7:53 am · Filed under Pasta and Noodles, Salads, Tofu, Vegan

I have to confess that this is a slight modification of the recipe I made last night, as I didn't get it quite right.  Japanese buckwheat noodles, or soba, are available from health food shops and large supermarkets. 

Serves 3

1 pack (250g) plain tofu

Sunflower oil for deep frying

100g buckwheat noodles

8 heads baby corn

2 medium carrots

2 medium leeks (white parts only)

200g beansprouts

1/2 medium cucumber

Juice 1 lime

1 small bunch fresh coriander

2 tsp dried chilli flakes

1 tbsp soy sauce (I use Kikkoman, as it's made from all natural ingredients and has a distinctive rich taste, but any soy sauce would do)

2 tbsp chopped salted peanuts

Sesame oil to sprinkle

1. Heat around 2cm of sunflower oil in a large pan.  While it's heating, divide the tofu into eight evenly sized cubes.  When the oil is hot, add to the pan. 

2. Deep fry the tofu until brown, turning occasionally.  Drain with a slotted spoon and leave to cool on a double layer of greaseproof paper.

3. Bring a large saucepan of lightly salted water to the boil.  Add the leeks, baby corn and carrots, and boil for 2 minutes. 

4. Turn off the heat and add the noodles.  Leave to stand for 4 minutes.

5. Add the beansprouts, leave to stand for 30 seconds, then drain immediately.

6. Put the drained vegetables and noodles in a large bowl.

7. Slice each cube of tofu into two or three slices.

8. Chop the cucumber and coriander and add to the vegetables, along with the tofu, peanuts, lime juice, soy sauce and chilli flakes.

9. Drizzle over the sesame oil.

Serve cold

Leave a Comment

Minted mediterranean vegetables

June 12, 2006 at 1:38 pm · Filed under Pulses

This was made late last night, when I got home from holiday and realised that I didn't have half the food in the house that I thought I had. It was a bit of a rushed job, but the result was surprisingly good. The mint makes it reminiscent of food I've had in a Turkish restaurant. I didn't have any dill, but that would have tasted good in this dish too.

Serves 2-3

1 medium onion
2 cloves garlic
olive oil
1 medium aubergine
1 medium courgette
1 large head fennel
1/2 red pepper
6oz frozen broad beans
1 tsp dried mint
salt & pepper
20z mature cheddar cheese

1. Chop the onion and garlic, and gently fry in the olive oil until softened.
2. Slice the aubergine, courgette, fennel, red pepper and add to the pan together with the broad beans.
3. Put a lid on the pan and cook all the vegetables until tender, stirring frequently.
4. When the vegetables are nearly done, add the mint and seasoning.
5. Transfer to an oven-proof dish, sprinkle over the grated cheese, and put in the oven at gas mark 5 until the cheese is nicely melted

Leave a Comment

« Newer Posts · Older Posts »