These gnocchi are quick and easy to make and are a satisfying meal. Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into walnut-sized balls and place them on a…… Continue reading ricotta gnocchi with home-made basil pesto
Category: vegetarian dishes
McNulty’s vegetable pie
This amazing pie was made for us by our good friend Chris McNulty. The incredibly light and almost puffy pastry was a shortcrust made with organic flour and plenty of butter. The pie’s filling included onion, garlic, ginger, potato, carrot, parsnip, turnip, pepper (3 colours), zucchini, celery, tomato and parsley. Some of these were blanched and…… Continue reading McNulty’s vegetable pie
lentil moussaka
This vegetarian version of a classic is both satisfying and tasty. First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour. Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme…… Continue reading lentil moussaka
celeriac with lentils and walnuts
This enormous celeriac was just begging to be taken home and cooked! Equally good on it’s own or as a side dish with meat, this recipe is based on a Stephanie Alexander recipe which is based on a Deborah Madison recipe…… First, heat some olive oil in a heavy pot and gently fry a diced onion,…… Continue reading celeriac with lentils and walnuts
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
tomatoes stuffed with couscous + roasted vegetables with feta
These two dishes make an excellent vegetarian meal or they can be served as side dishes. First the tomatoes: For the filling, squeeze half an orange into a small saucepan, adding a little water. Place a handful of sultanas in the juice with an equal amount of chopped dates. Heat gently and remove from the…… Continue reading tomatoes stuffed with couscous + roasted vegetables with feta
curry
Here are a few simple curries which, when served with rice or fresh roti or paratha bread, make a feast! Given to me by a friend, this recipe for oven-baked chicken curry has many ingredients but is not as complicated as it seems. First, place 8-12 skinless chicken pieces of your choice into a baking…… Continue reading curry
spinach pie + vegetables in filo
When I’m not cooking, I’m lucky enough to have other excellent cooks around me. This spinach pie is a recent example. Thaw a packet of filo pastry and preheat the oven to 190C (375F). Remove the roots from a large bunch of English spinach, wash well (making sure no grit remains) then drain. In a large pot,…… Continue reading spinach pie + vegetables in filo
gado gado
My version of this Indonesian salad is a satisfying and delicious meal, although not a traditional one. The various components can be prepared ahead of time and the salad assembled before serving either warm or at room temperature. First hard-boil a few eggs. Now for the saté sauce. Mince (very finely or in a food processor) an onion, 2…… Continue reading gado gado
goat cheese
Yesterday I made goat cheese. I’ve been experimenting a little, although I’m a beginner as far as cheese-making goes. So far I’ve tried various forms of full-milk ricotta, ricotta made from whey as well as a cream cheese. This time I decided to make cream cheese from goat’s milk, using buttermilk as a starter. This…… Continue reading goat cheese
michelle picker cooks 