Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Vegetarian’

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)

Advertisements

Read Full Post »

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.)

Read Full Post »

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)

Read Full Post »

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.)

Read Full Post »

Potato Pie with Beaufort Cheese

What can we tell you about this pie? Well first of all it doesn’t look remotely like the picture in the book and there were a few moments of panic when the cream started to run out the sides. Despite our wholly inadequate pastry skills and some last minute patching to stop the leaks, it tasted pretty good and didn’t look half as bad when it came out of the oven as it did going in. If you have a similar leak we advise remaining calm and sticking some pastry over the hole – pronto!

If you have trouble finding Beaufort,  Gruyere is a good substitute. Serve with a green salad.

Wine Suggestion:  an oaked white with a good freshness and texture is the best match for both the cheese and pastry. If you can find a white from Jura or Savoie you’re in for a treat but otherwise there are plenty of options. For something a little different we tried both the Sartarelli Balciana Verdicchio from the Marche in Italy and the Soalheiro Alvarinho Reserva from the Melgaço in Portugal and had a great match with both.

Potato pie with Beaufort cheese – serves 4 

  • 500g medium-sized waxy potatoes – we used Charlotte
  • 100ml double cream
  • 2 cloves of garlic, lightly bruised
  • 25g-30g butter
  • 375g ready-made puff pastry in 2 sheets
  • 75g Beaufort cheese, very thinly sliced (a vegetable peeler works well)
  • ½ tsp thyme leaves
  • 1 egg beaten, to glaze

Preheat the oven to 200C/Fan 180C/Gas 6.

Steam the potatoes until tender, then cool and peel. Slice moderately thickly and set aside.

Put the cream into a small saucepan with the garlic and bring to the boil, then take off the heat, cover and leave to infuse.

Lightly smear a baking sheet with some of the butter. Roll out 1 pastry sheet thinly (about 2-3mm) and lay onto the baking sheet. Mark a circle on the pastry about 20cm in diameter. Cover the circle with half of the potatoes, arranging in a slightly overlapping layer. Season with salt and pepper then cover with half the cheese and thyme leaves, adding a few flecks of butter. Repeat these layers, then brush the pastry edges with beaten egg.

Roll out the other sheet and place over the filling. Clamp down the edges with your fingers and either trim to a round or if it’s easier fold in the extra pastry to create a thicker edge.

Brush the pastry all over with the egg and decorate with a fork (the decorating was beyond us and may have caused the hole so skip this step if you like). Make a hole in the centre of the pie about 5mm in diameter. Remove the garlic from the cream, then slowly pour into the pie using a small funnel. Do this slowly and allow the cream to settle before adding more. Stop when no more will fit – you might have a bit left over.

Put the pie into the oven and bake for 20 minutes, then turn the oven down to 180C/Fan 160C/Gas 4. Continue to bake for a further 20 minutes – cover loosely with foil if the pastry browns too quickly.

Remove from the oven and allow to stand for 10 minutes before serving in wedges with some dressed salad leaves.

(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille Publishing Ltd, 2012.)

Read Full Post »

Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

Read Full Post »

Cheesy Kale Bake

Kale is everywhere and not our choice to put in a smoothie, but absolutely delicious when smothered with cheese sauce.

Cheesy kale bake – serves 4

  • 400g curly kale, remove the stalks and thickly shred
  • 25g butter
  • 25g plain flour
  • 400ml milk
  • 250g Cheddar or Gruyère cheese (or a mixture), grated
  • 1 tsp Dijon mustard

Preheat the oven to 200C/400F/Gas 6.

Put a large pan of water onto a high heat, add a tsp of salt and bring to the boil. Tip in the kale and cook for a couple of minutes or until almost tender. When it has cooled a bit squeeze the leaves with your hands to remove excess water and spread out in an ovenproof dish (20 x 25cm).

To make the cheese sauce, melt the butter in a saucepan over a medium heat, add the flour and cook for a minute or until bubbling. Gradually add the milk, whisking or stirring all the time, then reduce the heat and cook for 3-4 minutes or until thickened. Remove the sauce from the heat, add half the cheese and season with salt and pepper.

Pour the cheese sauce over the kale and sprinkle over the rest of the cheese, then bake for 15-20 minutes or until golden and bubbling.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

Read Full Post »

Older Posts »