These Thai corn fritters are easy to make and absolutely delectable. Adapted from Marion’s Kitchen. For this recipe use 400g (14 oz) of fresh or frozen corn kernels – I used a mixture. Take 1 cup of the corn kernels and blitz them in a food processor to a fine consistency. Mix them back in…… Continue reading corn fritters + cucumber peanut salad
Category: vegetarian dishes
tortilla de patatas
This is the ubiquitous Spanish dish, tortilla Español, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
ricotta gnocchi, gorgonzola, butternut and spinach
This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
cauliflower pizza crusts
This low carb pizza option has been around for some time. Supermarkets are even selling cauliflower pizza crusts although the ones I’ve seen have added flour and are not truly low carb. I decided to make mine with just cauliflower and was pleasantly surprised. The pizzas held their shape, could be eaten by hand and…… Continue reading cauliflower pizza crusts
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
butternut and cashew curry
This lovely Sri Lankan curry, adapted from this recipe by Annabel Crabbe, makes a satisfying main. Peel and cut 1 butternut pumpkin (squash) into wedges and place them in a large bowl. Drizzle with oil, season well with salt and freshly ground black pepper and toss to coat everything. You can roast the wedges of…… Continue reading butternut and cashew curry
vegetable stew with dried limes
Ghormeh sabzi is an Iranian vegetable and herb stew cooked with dried limes. It’s a popular dish in Iran and there are many, many variations. It traditionally includes lamb or beef and dried legumes but I chose to cook a vegetarian version from Yotam Ottolenghi’s cookbook PLENTY MORE. Vegetables never tasted so good! Preheat your…… Continue reading vegetable stew with dried limes
baked lima beans
Who doesn’t like baked beans? Here’s a Greek version with lima beans. Place 450g (1 lb) of dry lima beans in a large saucepan with 4 times as much water and bring to boil. Simmer for 4 minutes then switch off the heat and allow the beans to soak for 1 hour. After 1 hour,…… Continue reading baked lima beans
roasted vegetables with tahini yoghurt sauce
A simple and delicious Middle Eastern twist on roast vegetables. Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with…… Continue reading roasted vegetables with tahini yoghurt sauce
tofu skin rolls
Tofu skin, also know as beancurd skin or yuba, is made from the skin that forms when soy milk is boiled. Wrapping a filling into the tofu skin is a common dim sum dish in Hong Kong. Usually made with a meat filling, I opted for this vegetarian version. For the filling pre-soak dried black…… Continue reading tofu skin rolls
michelle picker cooks 