Advertisements
RSS Feed

Category Archives: Vegetarian

Ottolenghi’s Lentils with Roast Eggplant, Cherry Tomatoes and Yoghurt

I’ve recently acquired the new Ottolenghi book Simple. It’s a lovely book, written in such an interesting and useful way. The recipes, while not necessarily with a limited number of ingredients, are all quite ”simple” to prepare. The recipes are full of Ottolenghi’s trade mark Middle Eastern flavours.

I’ve tried some of the savoury recipes and of course I’m keen to get into the sweet stuff soon!

Here’s a relatively quick, and definitely easy to prepare savoury veggie dish, that works well as a salad or side as well as a lighter main.

Ottolenghi goes into detail about how to cook the eggplants. While his method uses the oven at a high temperature, he also describes how you can cook the eggplants directly over a gas flame on the stove top, which he rightly points out is very messy!

I cooked the eggplants on the bars of a very hot barbecue, lid down, for extra heat. This was very successful, and they cooked in about 15 minutes. Whatever method you go for, the idea is to blister the skin of the eggplants so the you can peel it off to get to the softened flesh.

Ingredients

4 eggplants, about 1.1kg, pricked a few times with a knife
300g cherry tomatoes
160g Puy lentils or 350g ready-cooked lentils
2 tablespoons olive oil, plus extra to serve
1½ tbsp lemon juice
1 small garlic clove, crushed
3 tablespoons oregano leaves – I used thyme which I prefer as a herb
salt and black pepper
100g Greek yogurt

Method

Preheat the oven to 250 degrees C or as high as your oven will go.

Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Or use the barbecue method that I mentioned above. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split, and soft. Remove from the oven and set aside. You can also cook the tomatoes on the barbecue too, but put them on a baking sheet.

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano or thyme, ¾ teaspoon of salt, and a good grind of pepper. Mix well, then spoon into a large shallow dish. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tablespoon of oregano or thyme over the top, drizzle with a little oil, and serve.

Advertisements

Zucchini and Halloumi Fritters

Fritters for breakfast lunch or dinner, these simple to make little gems are the mainstay of any meal. There are so many variations and lots of recipes out there. One of the most famous versions is Bill Granger’s iconic Sweet Corn Fritters. They’re on the menu at Granger and Co in London and at the original Bills in my home town Sydney. They are pretty good, wherever you eat them.

I have also blogged in the past Gordon Ramsay’s Halloumi, Zucchini amd Herb Cakes, see here for the post. These fritters are good, too.

But these bright green numbers are so easy to make and really tasty, and are currently high on my list of go-to recipes for lunch or dinner.

They are based on a recipe from Hugh Hamilton Wines, in McLaren Vale in South Australia, although I haven’t been able to find the original recipe when researching for this post. 

What I love about these fritters is that they keep their green colour on the outside and inside. And when you cut them open, the halloumi is still a little bit oozy! Lovely.

Ingredients

2 large zucchini
1 red onion
150g halloumi
Zest of a lemon
1 teaspoon fresh thyme leaves
1/2 cup plain flour
1 free-range egg, lightly beaten

Method

Preheat oven to 180 degrees C fan-forced. Line a baking tray with baking paper.
Coarsely grate the zucchini and red onion using the large holes of a box grater.
Squeeze the grated zucchini and onion to remove excess liquid. The best way to to do this is using your hands, squeezing a handful at a time. Transfer the grated vegetables to a bowl. Now grate the halloumi in the same way.
Add the lemon, thyme leaves and halloumi to the bowl and mix. Stir in the flour and egg, and season with sea salt and black pepper.
Roll heaped tablespoons of the mixture into rough balls and place onto the baking tray. The mixture is quite wet, but don’t worry, as they will keep their shape as they bake. Bake for 25 – 30 minutes or until golden and firm. The edges may be a little dark – this just adds to the rustic effect!
Serve with sour cream or Greek yoghurt, and chilli jam or sweet chilli sauce, and a big green salad on the side. Delish!

Sweet and Salty Granola

There are a few recipes that I make on a regular basis, and I love to post new versions on the blog to show you what I’ve been making. Soon I’ll be getting ready to make hot cross buns. I’ll probably wait till March, even though I was shocked to find hot cross buns already in the supermarket after Christmas!

One of my favourite things to make is granola. I make a batch every couple of weeks, as I really need my cereal fix every morning. I’ve posted the recipe a few times already here.

I thought I would add this version as I’m particularly keen on it. But it may not be to everyone’s taste. As the title implies there is salt in this recipe. Quite by accident, I bought salted nuts instead of unsalted for the granola. They were delicious! I love the combination of the sweetness from the dried fruit and honey, with the saltiness of the nuts. And hey, first it was salted caramel and, then salted chocolate, so why not sweet and salty granola?

Ingredients

2 cups of rolled oats
1 cup of bran flakes or similar
1/2 cup of salted nuts like macadamias, cashews, walnuts, hazelnuts
A handful of mixed seeds like pepita, linseed, sesame
1/3 cup of honey, warmed to pouring consistency in a microwave
1/2 cup of any dried fruit – sultanas, raisins, apricots, cranberries, sour cherries.

Method 

Pre-heat the oven to 140 degrees C. You could try 160 degrees C for a quicker toasting but be careful you don’t burn the mix. Line a large baking tin with baking paper. You need to be able to spread the mix out so that all the mix is exposed to the heat.

Mix the oats, seeds and nuts together in a large bowl. Loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 20-25 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

You can serve this granola in so many different ways. Milk and Greek yoghurt are favourites with me. I will always have fresh fruit on hand to add to the granola. In high summer in January in Sydney, berries are plentiful and so cheap! Strawberries, raspberries, blueberries, blackberries, all amazing, all wonderful, and I eat them by the punetful. And stone fruit too, is really coming into its own this month. Yellow and white peaches, apricots and nectarines, all delicious. And passionfruit is delicious any time of the year.

If summer fruit is plentiful, then I’m making jam. I’ve made lots of jam in this last week – apricot, blackberry, strawberry, mixed berry, and my new find mango! I will be posting recipes for these shortly.

I’ve been eating my sweet and salty granola with Greek yoghurt and lots of fresh fruit and a dollop of mango jam. A fabulous addition to breakfast! Just delicious! But eat your granola with whatever takes your fancy.

 

Goat’s Cheese, Leek and Tomato Lasagne


Lasagne is one of those really easy dishes that you can prepare ahead of time, stick in the fridge or freezer for later, and heat up whenever you want.

I recently had a lovely goat’s cheese lasagne at my local pub – a bubbling individual ramekin full of cheesy layers and really quite delicious!

So I decided to make a lasagne this weekend – this time a larger sharing version. It was pretty simple, and really, you can put anything you like in the filling, although I do recommend goat’s cheese for its creamy and slightly pungent flavour.

Ingredients

2 tbls extra virgin olive oil
2 garlic cloves
1 400g tin whole tomatoes
1 tsp sugar
1 big leek or 2 smaller ones
250g goat’s cheese
1 tbls milk
150g Greek yoghurt
Fresh lasagne sheets – enough to make 3 layers
Parmesan to grate over the lasagne
Cherry tomatoes, sage leaves
Fresh basil leaves

Method

For the tomato sauce, heat 1 tablespoon of the oil in a medium frying pan. Peel and finely slice the garlic and fry gently until softened. Add the tinned tomatoes and using the tin as a measure, add a tinful of water. Add a good grind of rock salt and black pepper and the teaspoon of sugar. Cook on a medium heat until the sauce is thick and reduced, about 20 minutes, breaking up the tomatoes with a spoon occasionally as you stir the sauce.

Wash the leek/s carefully to remove any dirt or grit. Finely chop the leeks. Put another frying pan on medium heat – or you can save washing up like me and use the tomato pan after they have finished cooking! Add the other tablespoon of oil, and when the oil is hot, add the chopped leeks. Stir for a minute or two, moving the leeks around to make sure they are all starting to cook down. Turn the heat to low, cover the pan and cook for about 10 minutes until the leeks are softened.

Preheat the oven to 180 degrees C.

Break the goat’s cheese up, you still wants sine chunks so no need to blend or process. Add the milk to loosen the mix, and then add the Greek yoghurt. You are looking for a thick bit spreadable consistency. Season with a grind or two of rock salt and black pepper.

Now for the layering. Spoon 1/3 of the tomato sauce on the bottom of your baking dish. Add 1/3 of the leeks.Now put a layer of lasagne sheets on top. The size of your baking dish will determine how many sheets or partial sheets you need. I used one and a half per layer. Spoon ¼ of the goat’s cheese mixture over the lasagne sheets. Now start again and layer 1/3 tomato, 1/3 leeks, lasagne sheets and ¼ goat’s cheese. Finish with the rest of the tomato, the leeks and a lasagne layer.
Spread the remaining ½ goat’s cheese mixture thickly over the top of the lasagne. Grate as much Parmesan as you fancy over the top, and scatter some cherry tomorrow halves and sage leaves.

Place in the bottom of the preheated oven and cook for about 25 minutes until the top is golden and bubbling. Remove from the oven and scatter over a few fresh basil leaves before serving.

NB You could freeze the lasagne before baking, or after cooking, freeze whole or divided into meal size portions.

 

Jamie Oliver’s Happy Cow Burgers

IMG_5712

IMG_5789There is a current vogue for gourmet burger cafes in Sydney and I guess these cafes are pretty universal too. Although there are a multitude of beef, chicken and and fish burgers on offer, vegetarian and vegan versions are very on trend.

I love all burgers as a “flexiarian”, but I’m increasingly interested in trying out veggie burger options.

This is Jamie’s lovely veggie burger recipe which I am reblogging here. I love that it’s named “Happy Cow Burgers” – there is no “cow” in the recipe!

The recipe is from Jamie Oliver’s 15 Minute Meals, and I have listed the recipe pretty much as Jamie wrote it with a couple of tweaks.

Ingredients

Burgers

1 bunch fresh coriander

1 x 400g tin of mixed beans

200g frozen broad beans

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1 lemon (zest for the burger mix, juice for the coleslaw)

1 heaped tbs plain flour, plus extra for dusting

Olive oil

2 large ripe tomatoes

Cos or any long lettuce leaves

4 gherkins

75g feta cheese

4 burger rolls or 2 long bread rolls

Tomato chutney, to serve

Coleslaw

1/2 small white or red cabbage

1/2 red onion

4 heaped tbs fat-free natural yoghurt

1 heaped tsp wholegrain mustard

1 tsp brown sugar

Method

Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.

Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each ball into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a spatula and flipping them when golden. Slice the tomatoes and gherkins and place on a serving board with lettuce and crumbled feta. Heat the rolls in the oven, if you want them warm. If the buns are a really soft and fresh, serve as is.

Swap to the grater in the processor, then grate the cabbage and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard, and the juice of the zested lemon and brown sugar, then toss well and season to taste. Remove the rolls from of the oven if heating them, and cut them in half.

Serve burger patties with tomato chutney, coleslaw, feta, tomatoes and gherkins.

 

IMG_5719

Hot Smoked Salmon With Coconut Rice and Greens Jamie Style

IMG_8895IMG_8903Here’s a post from 2014 that I’m revisiting – a mashup of two of Jamie Oliver’s recipes from Jamie’s 15 Minute Meals. From previous experience I know cooking these recipes in a quarter of an hour is a bit of a stretch, but hey, time isn’t everything and they are worth the extra few minutes.

The idea for this simple dish comes from a couple of 15 minute meals recipes: Green Tea Salmon with Coconut Rice and Jamie’s Killer Kedgeree.

You can buy hot-smoked salmon readily from supermarkets in Australia. It’s also really easy to hot smoke a salmon fillet at home – I have devised a simple method based on a Jamie recipe –  link to my post here.

IMG_9408 3Ingredients

1 cup basmati rice

1 cup light coconut milk

1 cup boiling water

1/2 lemon

Handful of coconut flakes

A large handful of sugar snap peas

A large handful of green beans

3 spring onions

A scattering of shelled pistachios

1 cooked salmon fillet

Method

To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.

Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.

Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.

Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.

You can serve this salmon and rice dish with any vegetables and garnishes you like, or whatever takes your fancy.

Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

000E0CEA-2B59-4EF2-9011-45EE8399F84F

203BFF35-0EE7-4D7E-8119-C9070EE54BE9Love veggies? Love mushrooms? Here’s Jamie’s super simple mushroom bake, good as a starter, or as a substantial lunch or supper “snack”. The recipe comes from 5 Ingredients, Jamie Oliver’s great book. I’m gradually working my way through it!

It takes minimum time to prepare and to cook. I made the dish last weekend, in between some cake and brownie baking. I had the first half warm on sourdough toast and the other half the next night just as it was. Delish!

Ingredients

4 cloves of garlic

 ½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry tomatoes

4 large portobello mushrooms

40g Cheddar cheese

Method

Preheat the oven to 200 degrees C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel.

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for IO minutes.

Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkleover the reserved garlic and sage*. Return to the oven for I5 more minutes or until the cheese is melted and everything’s golden then serve up.

*I added some rosemary sprigs too, as rosemary works well with sage.  

BEB0BA5A-1BC8-4D13-9EFD-633233B852AF

 

 

%d bloggers like this: