This classic Greek dish is usually made with layers of eggplant and minced lamb, topped with a bechamel sauce. In this version mushrooms take the place of meat. It’s both satisfying and delicious. Slice 1.5kg (3.3 lbs) of eggplants (aubergines) into 1cm (less than ½”) slices. Brush with olive oil, season with salt and cook…… Continue reading vegetarian moussaka
Category: vegetarian dishes
baked eggs with yoghurt and chilli
A delightful brunch made with open range eggs and home-grown roquette and spinach. Adapted from a recipe by Yotam Ottolenghi from his cookbook Plenty. Preheat your oven to 150ºC (300ºF). In a large pan heat 2 tablespoons of olive oil and cook 300g (10½ oz) of roquette and spinach with a sprinkling of salt. When…… Continue reading baked eggs with yoghurt and chilli
spinach and ricotta gnocchi
Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
gado gado 2.0
My first version of gado gado is a little westernised (not such a bad thing) and makes a great meal on it’s own. This recipe, from Fire Islands: Recipes from Indonesia by Eleanor Ford, is a lighter version with a fresher peanut dressing which is served underneath the other ingredients in the traditional manner. It makes…… Continue reading gado gado 2.0
roasted cauliflower with tahini sauce + tomato salad
Cauliflower has found new popularity for good reason. Here it’s roasted, leaves and all, with Middle Eastern flavours and served with tahini sauce. Wash and cut your cauliflower into quarters. Place them in a lightly oiled oven tray and drizzle with olive oil, rubbing it all over every surface. Sprinkle with salt, ground cumin, sumac…… Continue reading roasted cauliflower with tahini sauce + tomato salad
eggplant and tofu in garlic sauce
I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large…… Continue reading eggplant and tofu in garlic sauce
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
leek, butternut and pea risotto with tarragon
One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto. I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the…… Continue reading leek, butternut and pea risotto with tarragon
stuffed poblanos
Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version. Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely…… Continue reading stuffed poblanos
warm vegetable and quinoa salad
Here’s a quick, delicious and satisfying meal. Rinse some quinoa allowing approximately ½ a cup per person. In a medium saucepan bring some water to boil. Add the quinoa and cook until it still has some texture but is no longer crunchy. Meanwhile prepare the vegetables of your choice – I cooked leeks, pumpkin, parsnip,…… Continue reading warm vegetable and quinoa salad
michelle picker cooks 