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Category Archives: Vegetarian

Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

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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.  

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Red Lentil Vegetable Dahl

I am describing myself these days as a “flexitarian”, as I support the philosophy of vegetarianism and try to follow its precepts, at least for some of the time. I am finding that I am becoming more and more interested in vegetarian cooking, as well as really enjoying eating meat free. I regard my forays into vegetarian cooking as an ongoing project!

My Saturday morning trip to Orange Grove Market often results in the acquisition of some delicious Indian fare from a couple of market stalls. One of these stalls makes a great red lentil dahl – so delicious! So I thought it was about time I made my own.

I found this recipe from Vegan Sparkles and made it with a few tweaks. The link to the original recipe is here. My main variation was adding water as well as stock to the recipe, as the dahl really needed the extra liquid.

It’s super easy to make, looks colourful and enticing, is both vegetarian and vegan and best of all – tastes great!

Ingredients

1 tbsp vegetable oil

½  onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala  coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli  and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!


Jamie Oliver’s Sticky Teriyaki Eggplant (Aubergine)

I’m cooking quite a few recipes  from Jamie Oliver’s 5 Ingredients at the moment. I love the simplicity of just a few basic ingredients.

There are a wealth of good recipes in the book which are pretty easy to prepare and don’t require a store cupboard full of ingredients.

Sticky Teriyaki Eggplant (read Aubergine in Jamie’s original British recipe), is unbelievably easy to make, low in calories and most importantly, very delicious!

As a dedicated foodie I love eating! Sometimes it’s necessary to undergo a little judicious calorie management, so at the moment I am embracing Weight Watchers, an organisation I can speak highly of, with its sensible food plans and non-judgmental mentors. A big shout-out to Wendy at WW in Rozelle and the city!

So it was with delight that I realised that this lovely recipe was very calorie friendly, as well as being delicious.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste. For Jamie’s original, just leave out!

And if you count the ingredients it’s 7, but who is actually counting?

Ingredients

1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)

Method

Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.

 

Jamie’s Smoked Salmon and Yorkshire Pudding

I’m revisiting a recipe from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans.

Jamie cooks the Yorkie in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well.

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!

Ingredients

Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour

180g smoked salmon
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

Sauce
3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard

Method

Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding. Delicious and different!

Flowerpot Soda Bread

Irish soda bread – the quick and easy bread you can make and eat in a matter of an hour. Which is exactly what I do on weekend mornings when I want freshly baked bread to go with my morning coffee!

My version has a spoonful of treacle to give it a malty flavour, alhtough it’s still quite a plain bread. You can zhush it up into a sweeter, more fancy bread by adding dried fruit – I like adding cranberries or sour cherries.

And baking soda bread in individual flowerpots is fantastic for making great little individual loaves. I love serving winter warming stews and casseroles with baby flowerpot loaves. Very rustic!

Of course, if you don’t have (clean) flowerpots on hand, you could just as easily make these loaves in muffins molds or even as free form loaves.

Here is the recipe for treacle flowerpot loaves and the fruity flowerpot variation.

Ingredients
340g plain flour
½ tsp salt
½ -1 tsp bicarbonate of soda
1 tbls black treacle
290mls buttermilk

For fruity flowerpots, add a couple of good handfuls or to taste, of dried fruit. For my bake, I made half  plain loaves, half fruity.

Method
Preheat the oven to 200 degrees C. Lightly spray terracotta flower pots with cooking spray. Put a little flour into each pot, shaking the pot to make sure the flour coats the inside of the pot. Shake out any excess. You don’t need to be too precise – the main thing is to roughly coat the flower pot to allow easy removal of the loaf once baked.

Place flour, salt and bicarbonate of soda into a large mixing bowl and stir. Add the treacle to the buttermilk, stirring it well.

Make a well in the centre of the mixture, and pour in the buttermilk/treacle mixture, mixing quickly to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.) Add the dried fruit if using.

Mix well, then turn onto a lightly floured surface and knead very briefly. You can even skip the kneading and pile the mix straight into the pots.

Put handfuls of the dough into the pots, filing to about 3/4 full, to allow for the bread to rise. Place the pots on a baking sheet.

Bake for about 20 minutes or until the loaves are risen and deep brown. Leave to cool for 10 minutes before removing from the flowerpots. The way to do this is to gently run a knife round the edge of the bread in the pot to loosen it, then turn out.

Serve with lashings of butter and nice jam. Here’s the link to my cumquat jam and other preserves, that I love with soda bread.

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Cherry Tomato Tart

This is more a throw together than a recipe. The sort of thing you can whip up when you need a super quick lunch or supper dish!

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

1 quantity store-bough puff pastry ( I used 2 sheets from a 3 sheet pack of Pampas Butter Puff Pastry)

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a rectangular flan tin (or a round one), and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

 

 

 

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Jamie Oliver’s Butternut Squash Mac ‘n’ Cheese

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This variation on traditional Mac ‘n’ Cheese is from Jamie’s Super Food family Classics. It’s a lighter version of the dish and is full of tasty veg in the form of butternut squash (pumpkin), so it’s very healthy!

I have included Jamie’s recipe with only some slight tweakings here. I made the recipe without the crumbs and popped beans topping, adding a few seeds and basil leaves as garnish.

The photos I took are of a HALF quantity – which was a pretty gernerous dish. The recipe below is for the FULL quantity.

Ingredients

l leek

1 onion

olive oil

1 butternut squash

1 heaped tbls plain wholemeal flour

500ml semi-skimmed milk

450g dried macaroni

2 tsp English mustard

300g cottage cheese 40g Parmesan cheese

For the topping

1x 400g tin of cannellini beans

2 cloves of garlic

1 tsp dried red chilli flakes

2 sprigs of fresh rosemary

1 slice of wholemeal bread

My topping

A handful of toasted seeds (pepitas, linseed, sesame or what ever you have in the store cupboard).

Basil leaves

Method

Wash and trim the leek, peel the onion, then finely chop and place in a pan on a medium heat with 1tablespoon of oil. Cook and stir while you carefully halve the squash lengthways and deseed, reserving the seedy core. Chop the squash into 2cm chunks, leaving the skin on, and stir into the pan. Cook for 10 minutes, then stir in the flour, followed by the milk and 500ml of water. Simmer with a lid ajar for 35 minutes, or until the squash is cooked through, stirring occasionally.

Meanwhile, preheat the oven to 180°C. Parboil the macaroni in a large pan of boiling salted water for 5 minutes, then drain and tip back into the pan. Carefully pour the contents of the veg pan into a food processor and blitz until smooth (working in batches, if necessary) to make your sauce. Taste and season to perfection, then pour over the pasta, add the mustard and cottage cheese, finely grate over most of the Parmesan and mix well. Transfer to a high-sided baking dish (30cm x 40cm), then grate over the remaining Parmesan. Bake for around 40 minutes, or until golden and bubbling.

For Jamie’s crumbs and popped beans:

With 15 minutes to go, drain the beans, then toast and dry fry them in a large frying pan on a medium-high heat for 5 minutes, or until popped, shaking occasionally. Peel the garlic and put in the processor with the chilli  flakes, seedy squash  core,  rosemary  leaves  and  bread  and  blitz  into  crumbs.  Add to the beans, then toast and toss until crisp and gnarly. Serve the pasta with the toasted beans and crumbs on the side. Good with a lemon-dressed salad.

For my topping:

Serve with a handful of toasted seeds scattered on top and a few basil leaves.

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