This salad is adapted from a Yotam Ottolenghi recipe. First chop a large eggplant (aubergine) into pieces, season with salt and fry in a little olive oil. Set aside in a large salad bowl. Cook 200g (7 oz) of quinoa (I used a mixture of red, white and black quinoa and amaranth) in plenty of boiling…… Continue reading quinoa and rice salad
Tag: vegetarian
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
zucchini
These two recipes elevate the humble zucchini to a new level. The first is a Turkish recipe. Slice 900g (2 lbs) of zucchinis into 1cm (½”) rounds. Place in a colander, sprinkle with salt and set aside. Meanwhile brown 1 thinly sliced large onion in some vegetable oil. Grease an oven dish and place half…… Continue reading zucchini
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
spaghetti cake
My sister Eve made this impressive and delicious meal, adapted from a Jamie Oliver recipe . First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream…… Continue reading spaghetti cake
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
ricotta spinach and basil lasagna
A lazy but delicious alternative to cannelloni. First, wash a large bunch of English spinach and steam it until just wilted. Chop the spinach and a bunch of fresh basil and combine these with 500g (18 oz) of fresh ricotta. You can also add some feta cheese for extra flavour. Season with salt and pepper.…… Continue reading ricotta spinach and basil lasagna
braised fennel with peas
This makes an excellent accompaniment for fish and seafood or can be served as an antipasto dish. Trim and cut your fennel bulbs into even sized wedges. Put them into a wide saucepan and drizzle with a generous amount of olive oil. Add the juice and finely grated rind of ½ a lemon and season with…… Continue reading braised fennel with peas
chick pea tagine
Although I’ve never eaten at a Christine Manfield restaurant, this recipe is so impressive in its wonderful balance of flavours that I intend to soon own some of her cook books. Soak 1 cup dried chickpeas overnight. Drain and place in a saucepan with 4 cups of water and bring to a boil. Reduce the heat to low…… Continue reading chick pea tagine
michelle picker cooks 