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Posts Tagged ‘Vegetarian’

Spinach & Courgette Lasagne

We loved this easy veggie lasagne that celebrates courgettes – one of our favourite summer vegetables. An excellent family dish for mid-week.

Wine Suggestion: We had a Bergerac blanc from Le Tap at hand from our recent holidays. It was a blend of Sauvignon Blanc, Semillon and a touch of Muscadelle and had the right kind of freshness and body.

Spinach & Courgette Lasagne – serves 6

  • 400g spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg
  • 100g Parmesan, grated
  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways

Put the spinach into a colander and pour over boiling water to wilt it. Leave until cool enough to touch, then squeeze out the excess liquid with your hands.

Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for a minute. Add the nutmeg and cook for another minute before adding the mascarpone, spinach, half the cream and half the Parmesan. Mix together and season well, then set aside.

Heat the oven to 180C/160 fan/gas 4.

Spread a third of the filling over the base of a 20 x 30 cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat two more times. Pour the remaining cream over and sprinkle with the rest of the Parmesan.

Bake for 40-45 minutes or until the sauce is bubbling and the pasta is cooked. Rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Pistachio pesto

Our fabulous friends have a weekender in the country with loads of space for growing herbs and veg. We are the very happy recipients when there’s more produce than one family can eat and we put it to good use. So if you have a prolific bed/windowsill with parsley and basil growing you should make this delicious variation on classic pesto. It’s especially good with roast chicken (drumsticks for us) but would also be nice with fish or vegetables.

Pistachio Pesto – serves 4

  • 50g pistachios
  • 25g flatleaf parsley leaves
  • 25g basil leaves
  • 1 garlic clove, crushed
  • zest and juice of a lemon
  • 100ml olive oil

Put the nuts in a bowl and cover with just-boiled water. Leave for a few minutes then drain and tip onto a clean tea towel. Give the nuts a good rub with the tea towel and skins should slip off. Throw the skins away and save the bright green nuts.

Put the nuts in a dry frying pan and toast over a medium heat until lightly coloured all over and smelling fab. Keep a watchful eye as they can turn from toasty to burnt in an instant. Put the nuts on a plate to cool.

Put the herbs and pistachios in a food processor and whizz until finely chopped (you could pound in a pestle and mortar but parsley is much more difficult to pound than basil so we recommend the processor if you have one). Add the rest of the ingredients and pulse briefly – you want to leave a bit of texture. Taste and season. Cover with oil and put in the fridge until needed.

(Original recipe from ‘The Hairy Bikers’ Mediterranean Adventure’ by Si King & Dave Myers, Seven Dials, 2017.)

 

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Linguine with Creamy Tomato, Rosemary & Caper Sauce

Super simple weeknight pasta that tastes delicious.

Wine suggestion: A youthful Sangiovese from Tuscany is our pick with the wine at hand the Rocca delle Macie Vernaiolo which we find a great unoaked and fresh red wine. We like to put it in the fridge for 30 minutes before opening at this time of the year.

Linguine with creamy tomato, rosemary & caper sauce – serves 2

  • 2 cloves of garlic, crushed
  • a pinch of chilli flakes
  • 2 tsp chopped rosemary
  • 1 tin of plum tomatoes
  • 1 tbsp capers
  • 3 tbsp double cream
  • 150g linguine
  • Parmesan, grated, to serve

Heat 1 tbsp of olive oil in a saucepan. Add the garlic and cook for a couple of minutes, then add the chilli & rosemary and cook for another minute. Add the tin of tomatoes.

Simmer the sauce for 20 minutes, squashing the tomatoes with a wooden spoon occasionally so they break down into a thick sauce. Add the capers and cream and simmer for another 3-4 minutes.

Meanwhile, cook the linguine according to the pack, then drain well. Tip the pasta into the sauce and toss together. Serve in warm bowls with some Parmesan for sprinkling over.

(Original recipe by Janine Ratcliffe IN: BBC Olive Magazine, May 2015.)

 

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Courgette & lemon risotto

A weekend lunch treat for the three of us as we had courgettes lying around begging to be used.

Wine Suggestion: a crunchy white was demanded here and an old favourite was opened to match; the Chateau du Hureau Saumur Blanc “Argile”. A vibrant Chenin Blanc with texture, vibrant, crunchy, apply fruit plus a real sense of place.

Courgette & lemon risotto – serves 2

  • 50g butter
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 180g risotto rice
  • 1 litre of hot vegetable stock
  • zest and juice 1 lemon
  • 2 lemon thyme sprigs
  • 250g courgette, diced
  • 50g parmesan, grated
  • 2 tbsp crème fraîche

Melt the butter in a deep frying pan and gently fry the onion until softened, about 8 minutes. Add the garlic and stir for another minute. Pour in the rice and stir for a couple of minutes until it glistens.

Add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle and continue to stir. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.

Season to taste and stir in the lemon zest, Parmesan and crème fraîche.

(Original recipe from BBC Good Food)

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Feta & Cucumber Bites

We served these on New Year’s Day with other canapés but by the time we’d typed up the recipe we thought everyone might be a bit partied out. So we’ve saved this post for summertime when these tasty bites would be delicious served outside with cool drinks before dinner.

Feta & Cucumber Bites – makes 24

  • 1 garlic clove, crushed
  • 200g feta
  • 100g ricotta
  • 4 tbsp chopped dill, plus extra fronds, to garnish
  • 1 large cucumber, halved lengthways, seeds scooped out and discarded

Whizz the garlic, feta, ricotta and dill in a food processor until smooth but thick.

Fill the scooped out cucumber with the cheese mixture and smooth over. Cut into 3-cm thick slices. Grind over some black pepper and garnish with some more dill.

(Original recipe from BBC Good Food.)

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Watercress & Scallion salad

We love this green salad with barbecues as the scallions taste amazing and you’re not likely to get the barbecue out just for a green salad.

Watercress & scallion salad – serves 8 to 10

  • 6 tbsp olive oil
  • 4 shallots, sliced into fine rings
  • 2 tsp caster sugar
  • 4 tbsp white wine vinegar
  • 3 bunches scallions, trimmed
  • 4 bunches of watercress (or failing that a bag of mixed salad leaves as we had to resort to this time but it we prefer it with watercress)

Heat a pan over a medium heat, then fry the shallots for a few minutes with a splash of oil, then add the sugar and vinegar. Bring to the boil, then set to one side.

Toss the scallions in a little oil then cook on a hot barbecue for a a couple of minutes on each side (use a griddle pan if that’s easier). Put the scallions in a bowl with the shallots and the rest of the olive oil. Season and toss with the watercress.

(Original recipe by James Martin IN: BBC Good Food Magazine, April 2008)

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Wild Garlic Omelette with goats cheese

We just loved this simple omelette with lots of wild garlic and some melting goat’s cheese. You could leave the goat’s cheese out and it would still be a super supper dish with some salad and crusty bread.

Wild Garlic & Goat’s Cheese Omelette – serves 2

  • a good handful of wild garlic leaves – about 50g
  • 4 large eggs, lightly beaten (beat 2 eggs in 2 separate cups for ease)
  • 25g butter
  • 50g goat’s cheese crumbled

Finely shred the wild garlic and season the eggs.

Heat half the butter in a nonstick frying pan. Add half the wild garlic and wild for about 20 seconds, then add half the eggs. Leave for about 15 seconds, then tilt the pan and gradually scrape up the set bits of omelette around the edge into the middle of the pan, letting the raw egg run out to the edges.

When the omelette is still a bit liquid on top but set underneath, put half the cheese over one half. Fold the other half over the filling, then let the cheese melt for about 20 seconds before turning out onto a warm plate.

Repeat with the remaining ingredients to make another omelette, then serve right away.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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