Advertisements
RSS Feed

Tag Archives: simple

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

Passionfruit and Lemon Ricotta Cake

This cake is pretty easy to make, looks good and keeps really well. It’s quite dense because of the ricotta, and this helps with its keeping properties. It has both self raising flour and baking powder to help with the rise as it’s heavy.

You don’t need huge slices of this cake, either, as it’s very satisfying. Great for an afternoon tea!

Oh, and it freezes beautifully, which is good to know as you can freeze left over cake to enjoy later – much better then eating it all at the one time!

Ingredients

Cake

140g softened butter 

140g caster sugar

2 free-range eggs

200g full fat ricotta

Juice of 1 medium lemon

140g self-raising flour

1 level tsp baking powder

Buttercream Icing

400g icing sugar

200g unsalted butter

2 passionfruit

75g white chocolate (optional)

Method 

Preheat the oven to 180 degrees C or 160 degrees C fan forced. Grease and line with baking paper a medium sized cake tin – 18cm or 20cm works well. 

Cream the butter and sugar in a food processor. You can use a stand mixer if you like – but I find the food processor does the job just fine! Add the eggs and process well, then add the ricotta and the lemon juice. Add the flour and the baking powder and pulse a few times to just incorporate the flour. Don’t worry if the cakes looks curdled either after adding the eggs or adding the ricotta – it will come together after you mix in the flour. 

Transfer the mixture to the prepared tin and bake for 30 – 40minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Leave the cake in the tin until quite cool, then turn the cake out and remove the baking paper.

For the buttercream icing, I do use my KitchenAid mixer, as I think it helps to get a really light buttercream. But I have made buttercream quite successfully in the food processor too. 

Beat the butter and icing sugar in a stand mixer until light and creamy. Add the passionfruit, seeds and all. I melted white chocolate and added this to the buttercream to give the buttercream extra stability for piping, but you can easily not include the white chocolate.

You can ice the cake however you like. First of all I covered the whole cake in a load of buttercream. I went for the “naked” look on the sides by scraping back the icing with a palette knife to achieve the exposed effect. Then I decided to practise my piping skills by piping rosettes all over the cake. I liked the effect of the passionfruit seeds in each rosette. But a simply iced cake with buttercream is always a thing of beauty! And tastes just as good as cake with more fancy icing!

Rocket and Pecan Pesto Spaghetti with Avocado

IMG_2713

The theme is green: I needed an antidote to the “white” food I have been making…so much cake…

A simple dish that can be thrown together in minutes. The rocket and pecan pesto is lovely over any pasta, and is also great with some ricotta or yoghurt stirred through as a dip or on bruschetta.

Pesto and Pasta

Put  a couple of garlic cloves into the bowl of a food processor, with a good handful of pecans. Blitz until roughly processed. Add a cup or of rocket, blitz again.

Add a tablespoon or so of extra virgin olive oil, blitz briefly, then add a handful of pecorino cheese. Check for flavour, and add ground rock salt. Continue to dribble in the olive oil, until the pesto is of a loose consistency so that it can be swirled through pasta.

Spoon over spaghetti or any pasta of choice. Add half a sliced avocado. I love Shepard avocados for their delicate flavour. The avocado can be gently mixed in to the pasta as you eat, adding a creamy texture.

Serve with shaved pecorino, E.V. olive oil, a few basil leaves and plenty of ground black pepper.

IMG_2712

IMG_2706

%d bloggers like this: