This makes a delightful one-pan meal. Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the…… Continue reading three cheese frittata
Category: vegetarian dishes
grilled vegetable and ricotta terrine
This terrine makes a colourful and elegant first course and is bound to impress. You will need 6 large red peppers, 4-6 zucchinis, 2-3 large eggplants, 1-2 bunches of asparagus, 450g (1 lb) of fresh ricotta, a little vegetable stock and some gelatine. First cut the peppers into large pieces. The best way to do…… Continue reading grilled vegetable and ricotta terrine
sweet corn bake
Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn. Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the…… Continue reading sweet corn bake
okonomiyaki
These Japanese vegetable pancakes are a delight. Unlike some take-away versions the vegetables still have some bite, the taste is fresh and there isn’t too much stodgy batter. Thanks to Smitten Kitchen for this one and to Thomas for cooking it! Make the tangy sauce first. Combine ¼ of a cup of ketchup, 1½ tablespoons of Worcestershire…… Continue reading okonomiyaki
pea, feta and mint fritters
Sweet peas and salty feta cheese are a great match and mint is the perfect addition. Thaw 2 cups of frozen peas then mash them roughly in a bowl. Add 1 cup of self-raising flour, 2 large eggs, ½ a cup of milk and salt and pepper to taste. Mix well then stir through 4 finely…… Continue reading pea, feta and mint fritters
tofu with mushrooms + water spinach stir-fry
The people of Sichuan (Szechuan) Province in China are fond of hot and spicy food. This recipe, adapted from Eating Well Magazine, is no exception although you can moderate it to suit your taste. Drain your fresh tofu on several paper towels. Sprinkle with a little salt on each side. Place more paper towels on…… Continue reading tofu with mushrooms + water spinach stir-fry
mushrooms and goat cheese on toast
A classy and delicious breakfast or brunch. To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add…… Continue reading mushrooms and goat cheese on toast
roasted and raw cauliflower, fennel and white bean salad
Here’s an interesting, substantial and very delicious salad. Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline…… Continue reading roasted and raw cauliflower, fennel and white bean salad
roasted vegetable and couscous platter
Serve this as a stand-alone vegetarian meal, an accompaniment to meat or a colourful addition to a buffet. The vegetables in this dish are chopped and roasted together. The choice of vegetables can be a little flexible depending on what you have to hand but must include fennel, tomatoes and black olives. I would normally…… Continue reading roasted vegetable and couscous platter
grilled vegetable and chick pea salad
Serve this for lunch with fresh bread or add some felafel or barbecued meat for a bigger meal. Cut 1 eggplant and 2 zucchinis lengthways into slices (not too thin) and core and quarter a red and green pepper so that the pieces are relatively flat. Toss the vegetables in olive oil and season with…… Continue reading grilled vegetable and chick pea salad
michelle picker cooks 