Veggies in parmesan sauce

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Veggies in parmesan sauce
Now to be fair to Yotam Ottolenghi, I think I’d quite enjoy eating at his restaurants Nopi or Ottolenghi.  However,  his recipes as published in the media are well complicated, and I don’t have any more space in my cupboards for any more exotic ingredients.  So below is a simplified version of one published recently, but still tasty and versatile, and a good way to get your five a day into you!
(Regrettably no photo until I locate my camera USB cable :(   ) UPDATE:foounndd ittt!

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Vegetarian Paella

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So muggy at the moment! Went round my sister’s house, and sprawled out in deckchairs in the back-garden without fear of burning; so waaarrrmmm, but no direct sunlight. Then we watched England v Russia in Euro 2016 (it pains me to say it, as a long time cynic, but we might *actually* have a side worth cheering on for a change). And, in the spirit of Europe, I knocked up this tasty little paella…..

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Carrot & Spinach Dhal

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Okay, I admit that this isn’t the prettiest dish you’ll ever throw into a bowl, but, it’s as comforting and warming as a bowl of porridge with treacle (treacle!), only with the vitamins and iron of carrot & spinach, and the protein of that faithful old standby, red lentils.   The left overs are even better the next day, chucked in a dish to reheat in the oven, with an egg cracked over them halfway through to bake:

Original from here:

http://www.theguardian.com/lifeandstyle/2016/apr/22/carrot-dal-self-saucing-pasta-recipe-anna-jones-modern-cook

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Stuffed Greek Vegetables

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…..it was the Easter bank holiday last weekend, 4 days off in total for us Brits.  So of course, in accordance with local bylaws governing long holiday weekends in the UK, it rained, hailed and blew a storm……

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So this colourful, tasty Greek dish was a much needed splash of warmth and colour.  Plus it did for around 4 meals so lovely and frugal and filling, as well as summoning up the blue-hued spirit of the Mediterranean.  What more could you want from a recipe (apart from a hunky Greek waiter to serve it, of course)?

Original from here: http://www.bbc.co.uk/food/recipes/stuffed_vegetables_56352.

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Rocking Horse

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Somewhat off-colour, and after a day of half-hearted half-snacks, remembered I had a recipe for this creamy, vegetable-heavy dish.  On the table in half an hour, for all your Victorian nursery comfort food needs…….

The original suggests precooking the vegetables, but I found them fine with just the stir fry and baking.  Depends on how firm or squashy yer like yer veggies!

http://www.theguardian.com/lifeandstyle/2016/feb/27/charred-leek-recipes-batch-cooking-get-ahead-olia-hercules

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