Feeds:
Posts
Comments

Posts Tagged ‘vegetarian’

I was reminded of this recipe this morning when a friend at church brought in duck eggs for sale.  We had a ready supply throughout last year but the ducks have been taking a break from laying and the resumed supply is something we have eagerly anticipated!  I discovered this very simple recipe last year and although you can use hen’s eggs the larger and richer duck eggs (see picture) make it an extra special light supper.  I have made egg curries in the past and we always enjoy them, but this is one of the simplest recipes I have come across.

Once more this recipe is based on one from one of my favourite books: Hot & Spicy Cooking: Exciting Ideas for Delicious Meals with recipes by Judith Ferguson, Lalita Ahmed and Carolyn Garner, with just a few very small tweaks.  It’s simple sauce could be used as a base for any grilled meat or fish or diced meat or fish could also be incorporated.  It reminds me a little of other recipes on this site, in particular Pork Sausages Indian Style, a Madhur Jaffrey recipe and Prawn & Tomato Korma, both of which are favourites.  If using hen’s eggs then it is probably better to serve one and a half or even two per person for a light meal: with duck eggs one should be adequate.  If you are serving this at a larger main meal then you will definitely need more eggs and the sauce will serve only two or three people.  If serving as one option at an Indian style multi dish meal then the eggs should be quartered.  This could also be served as a starter with half an egg per portion (in two quarters) and a small piece of naan or poppodums.

'Meanderings through my Cookbook' www.hopeeternalcookbook.wordpress.com

Egg Curry
(Serves 4 as a light meal – 2-3 as a main meal – 6-8 as a starter)

4 duck eggs (1 per person – ½ for a starter)
or
4-8 hens eggs (depending on appetite of diners – 1 or less for a starter)
1tbsp sunflower oil
1 large or 2 small white onions (be generous)
2.5cm/1inch piece of cinnamon stick
1 bay leaf
6 green cardamom pods
3 cloves
2 cloves garlic, finely chopped or crushed
1.5cm/½inch piece of root ginger, finely chopped
1tsp ground coriander
1tsp ground cumin
¼tsp ground turmeric
1tsp garam masala
1tsp chilli powder
1 x 400g tin plum tomatoes, chopped
Salt & black pepper to taste
180ml/6fl ozs vegetable stock or water (or 1tsp stock powder and water)
To garnish
Small handful fresh chopped coriander (parsley if unavailable)
1 small green chilli, a few fine slices (optional – I usually omit this)

1.  Hard boil the eggs in boiling water: 10-12 minutes for duck eggs or 8-10 minutes for hens eggs.  Once cooked plunge immediately into cold water, which will cool them and also help prevent the unsightly grey ring that can form around the yolk.  I usually steam hard boil eggs, having pierced the shells first, which takes about 5 minutes longer.

2.  Finely chop the onion and gently fry it in the oil for 2-3 minutes so it is soft but not browned.

3.  Stir in the finely chopped garlic and ginger along with the cinnamon, bay leaf, cardamoms and cloves.  Fry for 1 minute.

4.  Add the coriander, cumin, turmeric, garam masala and chilli powder.  Stir well and fry for about 30 seconds more.

5.  Add the chopped tinned tomatoes.  Stir well, bring to the boil and simmer for 5 minutes.   Add the stock or water and bring to the boil.  Season to taste.

6.  Put the hard boiled eggs into the sauce and simmer for 10-12 minutes.

7.  Serve sauce on a bed of plain boiled rice with egg or eggs placed on top.  Garnish with coriander or parsley and, if you wish, a little finely sliced green chilli.

Read Full Post »

When the colder weather arrives my thoughts turn to soup, home made of course.  Soup is fantastic for this time of year and can be very forgiving if you have slightly less than fresh veggies that need finishing – not that I am advocating using items that have started to rot!   I had been planning to make Leek and Potato soup for ages and now I had no excuse, with leeks left over from Turkey Flan with Leeks & Cheese, potatoes in the cupboard and turkey stock in the freezer.  So far this year as the weather has been fairly mild and life has been busy soup has not made much of an appearance on the menu, but this last Saturday I finally rectified that.  This soup is not just for winter though.  It can also be served chilled during the summer months, often served poured over two or three ice cubes and garnished with leek strands as below or a sprinkling of chives, see this BBC recipe.  I had thought that Vichyssoise was the name of the cold version with the hot soup called the much less exciting Leek & Potato.  I discovered however that both hot and cold versions can be called Vichyssoise and further it is quite possible that it is not, as I had previously learned (or perhaps assumed having visited Vichy in France) a uniquely French soup.  According to Wikipedia:

‘…food writer Julia Child calls Vichyssoise “an American invention” whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”‘.

There are a lot of good Leek & Potato Soup/Vichyssoise recipes around.  This version came from Potatoes: more than Mashed by Sally Mansfield, one of my most recent charity shop finds.  It has other lovely ideas I am sure its recipes will appear again. The original quantity, however, was a less than generous lunch for the four people specified so the quantities below have been increased by about a quarter so as a first course it could probably serve up to six. There are also a few little personal tweaks: cooking in olive oil as well as butter, increasing the onion, adding fine strips of leek and crème fraîche to garnish. The original recipe was for chicken stock but turkey or vegetable stock can be substituted.  For a richer soup replace some of the water with milk or even single cream (in which case a little could be reserved to swirl on top).  Yoghurt, or as I used this time, crème fraîche could also add the finishing touch.  All that is needed is some lovely crusty bread to serve alongside.  In the picture is a small piece of a large Pide flatbread bought from the wonderful bakery in our local Turkish supermarket.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Leek & Potato Soup
(Serves 3-4 or 6-8 as a starter)

25g/1oz butter
1tbsp olive oil
3 leeks, chopped (reserve a few fine slices to garnish)
1 large or 2 small onions, finely chopped
454g/1lb potatoes, floury type if available, chopped
1150ml/2pints chicken, turkey or vegetable stock (or use mix of stock & either milk or cream)
Salt & ground black pepper
To serve
Cream, yoghurt or crème fraîche
Fine strands  of leek
Grind of black pepper
Crusty bread

1.  Heat half of the butter and the olive oil in a saucepan and gently fry the onion and chopped leeks until transparent and soft, about 7 minutes.  Stir them occasionally and make sure that they do not brown.

2.  Add the potato pieces and cook, stirring occasionally for 2-3 minutes.

3.  Add the stock, bring to the boil and reduce the heat.  Cover and simmer gently for 30-35 minutes.  The vegetables should be very tender.  Taste and season as required.

4.  The soup can be left either very chunky or liquidised until smooth.  I part liquidise the soup so there are a few chunks left.  Take care over liquidising potato as the starch can make it very sticky.  Add plenty of liquid with the vegetables and liquidise in short bursts until smooth.  Return to the pan, combining with any remaining chunks if making a mixed texture soup.

5.  Reheat the soup, stirring in the remaining butter in small pieces.  Check seasoning.

6.  Serve with a swirl of cream, yoghurt or crème fraîche, a few strands of leek and a grind of black pepper in each bowl, along with a piece of crusty bread.

 

Read Full Post »

The addition of orange and mint to the mixture makes this couscous recipe both colourful and refreshingly delicious.  It has a summery look and taste, although it originally appeared in a winter magazine and would be perfect served as part of a summer buffet or BBQ.  It was originally designed to be served with Moroccan Style Marinaded Lamb Steaks which would be perfect cooked outdoors, although I grilled them in the kitchen.  There is already a recipe for the much less sweet Coriander & Chickpea Couscous Salad on this site, using preserved lemon and flavoured with fresh coriander.

The original recipe came from the Jan/Feb 2011 issue of the Tesco free instore magazine and there is also a link to Moroccan Lamb Chops with Couscous online.  The couscous recipe below is my own variation with slightly adjusted quantities and the addition of a tin of chick peas to make it more substantial. The original recipe included halved red peppers which were grilled alongside the meat and then added to the couscous mixture, but I simply used a diced ungrilled red pepper.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Orange Couscous
(Serves 4)

3 oranges
250g/8oz couscous
handful mint leaves – reserve a little for final garnish
50g/2oz black olives
1tbsp olive oil
1 red pepper
1 x 400g tin chick peas
150ml/¼ pt boiling water
Salt & freshly ground black pepper

1.   Peel two oranges and remove all of the white pith.  Holding the oranges over a bowl to catch any juice, slice them between the membranes with a sharp knife and carefully divide into segments.  Once the segments have been removed squeeze any remaining juice from the orange membranes before discarding.

2.  Cut the remaining orange in half and squeeze out the juice, adding it to any already collected.

3.  Drain and rinse the chick peas.

4.  Halve, deseed and finely slice the red pepper and cut into small pieces of around 1 inch/2.5cm. Alternatively the pepper can be grilled alongside the meat, as in the original recipe, and then sliced and stirred into the couscous mixture at step 7.

5.  Place the couscous in a heatproof bowl along with the chick peas, red pepper pieces and the olive oil.  Pour over all the orange juice plus the boiling water.

6.  Cover and allow it to stand for 5 minutes, until the couscous has absorbed the liquids.

7.  Chop the mint and gently stir most of it into the couscous along with the orange segments and the black olives.  Be careful not to break up the orange pieces.  Season well to taste.

8.  Serve the meat on a bed of fruity couscous, scattered with a little extra chopped mint.

Read Full Post »

Chorba is a Moroccan spicy vegetable and pasta soup flavoured with the traditional North African spice mix Ras el-Hanout, which translates as ‘top of the shop’.  There are many versions of this spice mixture and each spice merchant has their own, sometimes containing up to one hundred different ingredients. I have already added details on the combination I use to make Ras el-Hanout.  It can be bought ready made, of course, but if you are like me and have a good selection of individual spices in your cupboard it is not difficult to make.  The only ingredient I had to buy was the rose petals, which I found in a local Turkish supermarket.  As far as I am concerned this warming and filling vegetarian soup is definitely as good as any plated evening meal, especially in the colder months.  A decent sized bowlful is adequate for me, but for larger appetites it could be served before a light main course such as a salad or in a much smaller quantity before a more substantial main course.

The recipe comes from the book on my shelf with the honour of having the longest title: The Complete Illustrated Food & Cooking of Africa & the Middle East: A Fascinating Journey Through the Rich & Diverse Cuisines of Morocco, Egypt, Ethiopia, Kenya, Nigeria, Turkey & Lebanon by Josephine Bacon and Jenni Fleetwood, bought after I felt I could no longer hang on to the copy I had found in the library.  So many interesting and different ideas from Africa, which is after all a very big place so I would expect a huge variety.  Even though there are some unusual ingredients most of the recipes do not appear to be completely impossible to attempt.  Certainly with this recipe I had everything I needed to hand.  I have made very few adjustments to the original recipe: slightly less clove, half the quantity of celery (as my husband isn’t all that keen) and a tin of tomatoes in place of fresh ones (though both given here as an either/or).  The finishing touches were a swirl of plain yoghurt (always in the fridge), fresh coriander (currently in a pot by the back door) and some crusty bread.  I did not have the Moroccan loaf recommended but we had a crusty seeded pide loaf from the bakery at our local Turkish foodshop which produces wonderful bread.   If you can find an ethnic style flatbread, or even some warmed pitta bread, they would be perfect.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Chorba with Ras el-Hanout & Noodles
(Serves 4)

3-4tbsp olive oil
2-3 whole cloves
2 onions (or 1 very large)
1 crushed garlic clove
1 butternut squash
2 celery sticks, scrubbed and chopped
2 large carrots, chopped
8 large ripe tomatoes
or
1 x 400g tin of plum tomatoes (if using decrease amount of stock or water – see recipe)
1tsp sugar
1tbsp tomato purée (optional)
1-2tsp Ras el-Hanout
½tsp ground turmeric
large handful chopped fresh coriander (reserve a few leaves to garnish)
2-2½ pints vegetable stock (adjust amount if using tomatoes – see recipe)
or
1tsp-1tsp vegetable stock powder, made up with 2-2½ water/tinned tomatoes
1½oz sheet of egg noodles, broken up a little
Salt & ground black pepper
Yoghurt to serve

1.  Peel and de-seed the squash and cut into chunks. Place in a heavy pan with the olive oil, cloves, onion, crushed garlic, celery and carrots.  Fry gently together until they just start to brown.

2.  Stir in the chopped tomatoes or the chopped up contents of the tin of tomatoes and the sugar.  Cook gently for about 5 minutes.

3.  Add the tomato purée, Ras el-Hanout, turmeric and chopped fresh coriander.  Pour in the stock or add the stock powder and water.

4.  Bring to the boil, reduce to a simmer and cook uncovered for 30-40minutes.   The vegetables should be very tender and the liquid reduced a little.

5.  The soup can either be puréed until completely smooth or left chunky with a thinner sauce.  I compromised, liquidising half the soup to thicken the sauce whilst still leaving some chunks.

6.  Return the puréed soup to the pan, add the broken noodles and cook for 8-10 minutes until the pasta is soft.

7.  Season to taste and spoon into soup bowls.  Add a swirl of yoghurt to each portion and garnish with a fresh coriander leaf or two.  Serve with crusty bread.

Read Full Post »

I made my own version of what we called ‘Cauli-mac’ some years ago but it wasn’t particularly exciting so we had it just once, twice at the most.  Cauliflower cheese and macaroni cheese are both popular here but I was attracted to this version as it was just a bit different.  Finding a good recipe to make both at the same time was always going to be a hit and this is proving to be our favourite recipe from the Jamie Oliver 30 minute meals series and book.  It is simple comfort food at its best and I have lost count of the number of times I have made this or a variation.  Although it is a fairly standard mixture of cauliflower, macaroni and cheese I have changed the ingredient proportions in the original recipe to give a less stodgy version: more cauli and slightly less mac.  There are two brilliant ideas that lift this Cauli-mac out of the ordinary.  The first is the addition of crème fraîche along with the cheese, saving the need to make a time consuming flour based white sauce: simple but brilliant.  (Of course part of the 30 minute meals brief is the need for speed.)  The second idea was to add a breadcrumb topping which included bacon and rosemary, both delicious flavourings.  There is very little bacon – just enough to add a slight flavour – but if you are vegetarian never fear as I have included some information below, giving my still tasty but meat free version.  Adding chopped parsley to the cauli-mac mixture gives a pretty green flecked sauce and I saved some to scatter one top as well.  Recently I have been making a new variation of my own, which includes tomatoes.  This is still being ‘tested’ by my guinea pig team (aka family) and needs photographing, however it will make an appearance in due course.

As I have already said, this recipe comes from Jamie’s 30 Minute Meals (by Jamie Oliver).  This is just one dish, part of a menu he suggests can be cooked within the half hour time limit and which also includes a mixed salad and a dessert.  I am afraid I have not cooked the complete menu and probably will not, but I have often served some salad on the side.

Vegetarian Variation: The bacon can, of course, simply be omitted but a similar smoked flavour can be obtained by using grated Applewood Smoked Cheese (or a similar variation – though possibly not the Bavarian Smoked log type cheese).  I replaced about half of the mature cheddar.  For a stronger flavour replace all the cheddar with smoked cheese.  A dusting of smoked paprika before cooking will also add to the smoky flavour and give a little heat as well.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

‘Cauli-mac’ – Cauliflower Macaroni Cheese
(Serves 4)

4-6 rashers of smoked bacon, or a similar quantity of bacon offcuts or leftover smoked ham
1 large head of cauliflower
250g dried macaroni
Olive oil as required
150g mature Cheddar cheese
2/3 thick slices of bread
large sprig of fresh rosemary
1 large clove of garlic
150g crème fraîche (about half a tub)
Parmesan cheese, to serve
2tbsp chopped parsley, to divide between mixture & to garnish
Salt & pepper

1.  Fill the kettle with water and bring to the boil. Preheat the oven on to 220ºC/425ºF/Gas 7.

2.  Lay the bacon in the dish you will eventually be using for the cauli-mac mixture and put on the top shelf of the oven to pre-cook.

3.  Trim off any very coarse or spoiled outer leaves from the cauliflower and remove the tough end of the stalk.  Quarter the head or break it up into large pieces. Place in a large saucepan, stalks downwards and add the pasta. Chop or crush the garlic well and add to the pan.

4.  Pour over the boiling water to cover the ingredients, season, add a little olive oil and place on a high heat. Stir well, and cook with the lid just askew.  I found it was worth stirring the mixture once or twice to help avoid the pasta sticking to the pan.

5.  Grate the cheddar cheese in the food processor and tip into a bowl.

6.  Remove the bacon from the oven.  Using a mini chopper or food processer, chop or process well with the bread and rosemary leaves.  Add a good drizzle of olive oil to bind the ingredients into a coarse breadcrumb consistency.

7.  When the cauliflower and the macaroni is just cooked (a knife inserted into the cauliflower stalk should slip in easily), reserving the cooking water, drain the cauli-mac through a colander into a large bowl.  Tip the cauli-mac into the dish the bacon was cooked in.

8.  Add about 300ml (about three quarters of a pint) of the reserved cooking water.  Stir in the crème fraîche, grated cheddar and most of the chopped parsley, breaking the cauliflower up with a fork or potato masher until you have bite size, but still recognisable, chunks.

9.  Taste the mixture and if required add more salt, plus a little ground pepper. The sauce should be loose and if necessary, add another splash of the reserved cooking water.

10. Spread the mixture out evenly in the dish and scatter over the breadcrumb topping. Cook on the top shelf of the oven for around 8-10 minutes, or until the topping is golden and the mixture bubbling.

11.  To serve grate over some Parmesan and scatter the top of the dish with the remaining parsley.  Serve with a simple side salad.  Crusty bread or garlic bread can be served alongside if required.

Read Full Post »

This recipe is a regular at my table, especially in the Summer.  I think it deserves a place on this site even though it seems almost too easy to be worth posting, but the simplest recipes are often the best.  I don’t know how many types of tomato you are able to find locally.  Most weeks just the round red type are available on our market, with unusual varieties a rarety.  In the Summer there are often the small sweet ones, useful for skewering, plus vine tomatoes and sometimes the oval Italian plum type.  One week last Autumn, therefore, I was surprised and pleased to see a number of varieties I had not come across before.  I knew, though, that if I bought several types of tomatoes I would also need to have a plan for them.  No problem: our favourite warm tomato dish, flavoured with olive oil, balsamic vinegar and basil – perfect!  It would be extra pretty, multi-hued rather than the usual plain red.  I decided on some medium sized pale yellow tomatoes and some enormous crinkly orange/red ones, plus the ordinary red type I had already bought at an earlier stall.  Later on I saw dark tomatoes too, a combination of maroon and olive green: my heart said yes … but my head said that I had bought enough already!  A pity as the splash of extra colour would have made the dish particularly attractive.

Although I am sure that there are many similar versions of this Mediterranean style dish in recipe books this recipe is my own.  I have not specified amounts – use as many tomatoes as you would like to serve, but be generous as this is moreish. The other ingredients should be according to taste.  Since I made (and photographed) this recipe I have discovered the existence of white balsamic vinegar, though have not yet bought a bottle.   It would be useful as the tomatoes would not have the usual dark staining associated with ordinary balsamic vinegar.  I usually serve this as a warm side dish as part of a main meal or as a warm or cold salad.  It also makes a good light lunch spooned onto a slice of crusty toast or a delicious starter, either cold or a warm, served on its own, or on crusty bread drizzled with additional olive oil, or topped with a slice of flash grilled melted goats cheese.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roasted Mixed Tomatoes

Tomatoes – one variety or mixed varieties and colours if available
Olive oil
Balsamic vinegar, dark or white
Fresh basil leaves, torn – plus a few to garnish
Sugar (a small sprinkle for added sweetness)
Sea salt
Black pepper, freshly ground
Slices of French baguette loaf – optional
Slices of goat’s cheese roll – optional

1.  Cut the tomatoes into ¼inch/½cm slices and layer in an ovenproof dish.

2.  Sprinkle generously with olive oil and balsamic vinegar. Add sugar, torn basil, sea salt and freshly ground black pepper.

3.  Put the dish uncovered into a preheated oven at around 170oC/325oF/Gas 3 for about 15 minutes.  (The temperature and cooking time can be a little higher or lower as this recipe is often cooked at the same time and heat as another dish for the meal.)
OR
Cook uncovered on medium in the microwave so the tomatoes heat through relatively gently.

4.  Whichever method of cooking is used the tomatoes need to be warmed through, retaining their shape, rather than dried up (although they are still delicious if they have shrivelled a little!)

5.  Serve drizzled with a little extra olive oil and some more torn green basil, as the original leaves will have darkened and have lost their attractive colour.

6.  If adding goats cheese then, before finishing with extra olive oil and basil, lay slices of a goat’s cheese log on the top and gently flash grill to melt and colour. Alternatively toast a slice of French baguette loaf on one side, then turn over and lay a slice or two of goats cheese on the other side.  Flash cook cheesy side under the grill.   Serve laid on a bed of warm or cold cooked tomatoes.

Read Full Post »

With just a few days to go before our holiday the fresh contents of the fridge were run down to almost zero … but we still had to eat.  Half a dozen tomatoes and some sad looking carrots were all I had left, after which we would be on to frozen and tinned vegetables for the last day or so.  Then I remembered this recipe on a card I had picked up in the supermarket a few weeks before.  It was just the right dish to serve with Marinaded Pork, oven tomato roasted tomatoes and some crusty French bread (flatbread or pittas would have been another option).

The recipe card for Indian Chicken with Carrot & Chickpea Salad came from Tesco supermarkets.  The chicken is pre-marinaded and then simply grilled or fried – something to make on another occasion. The salad was prepared as instructed by the recipe except I halved the quantity of carrot to serve three/four whilst still using a whole can of chick peas.  I would have liked to add more mint but there was not much in my garden – well, I was just about to go away and I do use quite a lot – however the 2-3 sprigs I used was adequate.  I am not sure that this would be enough to serve six unless it was with another vegetable or salad side dish in addition to the rice or bread recommended.  Our verdict on the recipe, however, was a resounding ‘more please’ so I shall be making this again.  At some point I will certainly be trying it with a tikka style chicken recipe as suggested by the original card date.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Carrot & Chickpea Salad
(Serves 4-6)

1 tsp coriander seeds, crushed
3 medium carrots, coarsely grated
1 x 400g tin chickpeas, rinsed & drained
1 tsp honey
2 tbsp olive oil
½ lemon, juiced
2-3 sprigs mint, chopped
1.  Put the carrots, chickpeas, honey and olive oil together in a bowl.
2.  Heat the coriander seeds in a dry frying pan and toast until they start to release their aroma.
3.  Add the toasted coriander seeds to the bowl.
4. Stir in the lemon juice to taste – less than the specified quantity may be enough.  Add the mint and season to taste.
5.  Serve with grilled or cold meat.  Original recipe was served with spiced chicken. flatbread, mango chutney and Indian beer.

Read Full Post »

Since I don’t speak Spanish (I learned French and a little German at school) I ran the words Patatas Bravas through the online translator, just out of interest.  I was surprised to find it simply means roast potatoes: but as they are roast potatoes with a Spanish twist they are unlike any roast potato I have eaten before.  Most of the recipes I found were actually for pan fried crispy potatoes rather than roasties but I am sure this could be made with traditionally oven roasted potatoes too so I have included this in the instructions.  The Spanish twist is, of course, the tangy and spicy tomato sauce which is served on top or on the side.

The recipe below is my combination of ideas from several sources.  One starting point was my book of Tapas and Paella recipes: Spanish Bar and Restaurant Cooking by María Solís Ballinger & Natalía Solís Ballinger, but I also consulted the Patatas Bravas recipes of James Martin, Simon Rimmer, BBC Good Food, Guardian online, Jason Atherton in NatWest Customer magazine (New Year 2011) and the website debskitchencreations.  In most cases the sauce is based on a tin of plum tomatoes, but it can also be made using tomato ketchup (a suggestion from the book mentioned above), especially if it is home made Tomato Ketchup, something I do make from time to time.  Smoked Paprika is essential as a spicy flavour of Spain, but the recipes also variously include hot pepper from chopped chilli peppers, chilli powder, Cayenne pepper or Tabasco Sauce.  There were huge variations in the quantities used and thus the amount of heat, but I am sure this should be according to personal taste.  Herbs were added too: most usually thyme but one recipe used a bay leaf and parsley as a garnish.  Lemon added piquancy in one recipe and in another a little sugar, something I often add to tomatoes anyway, gave additional sweetness.  Yet another added tomato purée.  Jason Atherton added a chopped red pepper, always a popular ingredient in our house, after the style of the city of Burgos.  The sauce should be spooned over the Patatas Bravas at the last minute so they reach the table crispy rather than soggy.  Some recipes also serve Mayonnaise, or the wonderfully garlicky mayonnaise based Aïoli sauce on the side.  (This is the mostly used French spelling from Provence: the Catalan spelling is Allioli.)  In the book mentioned above mayonnaise is mixed with the tomato sauce, but I prefer them separately.  The dish is common in Tapas bars throughout Spain, with the pieces of potato often on cocktail sticks.  It would make an excellent dish at a buffet table or as a starter though it is delicious served at a main meal with fish (or simply grilled meat).

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Patatas Bravas
Roast Potatoes Spanish Style
(Serves 4-6)

4-6 large potatoes (one for each diner)
Olive oil for frying
Salt
For the sauce
1 large onion
2/3 cloves garlic
olive oil
1 large red pepper
Pinch cayenne pepper (more if you like it hotter)
1tbsp smoked paprika
1tbsp tomato purée
1tbsp fresh thyme or ½tbsp dried thyme
1 small bay leaf (optional or as an alternative to the thyme)
1tsp lemon juice
1tbsp sherry (or wine) vinegar (optional)
½tsp sugar
Salt & black pepper
Chopped parsley to garnish

1.  Finely chop the onion and crush the garlic cloves.  Gently fry in olive oil, covering the pan, until transparent but not browned.  Finely chop the red pepper, stir in and continue to cook until soft.

2.  Chop or liquidise the tin of tomatoes.  Add the spices, thyme, bay leaf (if using) and tomato purée to the onion mixture and stir.  Mix in the chopped/liquidised tomatoes, along with the lemon juice, vinegar (if using) and sugar.  Bring to boil, then reduce the heat and cook gently without a lid until reduced to a thick slightly chunky sauce.  Remove the bay leaf.

3.  Taste and adjust seasoning, adding salt and black pepper as needed.

4.  While the sauce is reducing peel and cut the potatoes into one inch/2.5cm chunks.  Place in a pan, cover with boiling salted water and bring to the boil.  Cook for 5 minutes and no longer.  Drain the potatoes and blot so they dry slightly.

5.  The potatoes can be either pan fried or oven baked.
To pan fry:  Put into a frying pan with olive oil and a sprinkling of salt.  Fry gently until browned, turning from time to time as they will stick a little.
To oven bake: Put into a baking tin with olive oil and salt and place in the oven.

6.   The potatoes should be served when golden and crispy.  Add the sauce just before serving along with mayonnaise or Aïoli and a sprinkling of chopped fresh parsley.

Read Full Post »

A bowlful of a good hearty soup sometimes takes the place of a plated main meal in our house, especially during the winter months.  This usually contains meat, but not always a large quantity and sometimes, as is the case with this recipe, there is no meat at all.  It just goes to prove that soups don’t have to to contain meat to be satisfying: this delicious recipe contains generous amounts of a good selection of vegetables, plus small sized soup pasta.

This recipe, originally just called Vegetable Soup, comes from The Creative Vegetarian Cookbook published by Bramley Books (there is no author listed – edited by Jillian Stewart & Kate Cranshaw). I made the recipe as in the book but substuted 1 sweet potato as I did not have any swede.  I also found that it needed a little extra water towards the end of the cooking time so have included this in the instructions.  Soup pasta, is available in supermarkets and is a dainty version of the pasta shapes usually served as part of a main course.  In addition to the original recipe I added a good sprinkling of grated parmesan just prior to serving.  Of course, if you really miss the meat some diced ham or bacon could be added as well, I suggest at the first stage of cooking.  The recipe gives three generous servings but can be stretched to four by increasing the size or amounts of the vegetables or by serving crusty bread or toast on the side.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Chunky Vegetable & Pasta Soup
(Serves 3-4)

2tbsp olive oil
1 large carrot, peeled & sliced
1 large turnip or fist sized piece of swede or sweet potato, peeled & sliced
2 leeks, washed & thinly sliced
2 potatoes, scrubbed & diced
570ml/1pint vegetable stock
450g/1lb tin of plum tomatoes, chopped
1 bay leaf
¼tsp dried marjoram or dried savory
60g/2ozs dried small sized soup pasta
Salt & freshly ground black pepper
90g/3ozs fresh or frozen sliced green beans
120g/4ozs okra, trimmed & sliced
60g/2ozs frozen or tinned sweetcorn niblets
60g/2ozs frozen peas
1tbsp chopped parsley – plus a little more to garnish
Fresh parmesan cheese, grated, to garnish (optional)

 1.  Heat the oil in a large saucepan.  Add the carrot, turnip or swede (sweet potato should be added a little later), leeks and potatoes.

2.  Cook gently for about 10 minutes until softened but not browned. 

3.  Add the stock, sweet potato (if using), tomatoes, bay leaf, marjoram/savory, soup pasta, salt & black pepper. 

4.  Gently bring to the boil, reduce heat and simmer gently for 20minutes.

5.  Add the beans and okra and cook for 10 minutes more.

6.  Finally add the sweetcorn, peas and parsley and cook for 5 minutes more before serving.

7.  Check seasoning.  Spoon into bowls and sprinkle with a little reserved parsley.  Grated fresh parmesan cheese can also be added – optional.  Serve with crusty bread.

Read Full Post »

The combination of pulses and root vegetables make delicious soups for the colder months and this thick golden bowlful certainly keeps out the winter chill.  The food writer Nigel Slater, who devised the recipe, writes that though this is a winter soup it is also ideal for a cold spring day: a way to use up the last of the winter pulses and a good use for those parsnips hiding in the vegetable rack.  It is certainly good for using up parsnips that are slightly past their best or the thin pieces that don’t roast too well!

The recipe comes from Nigel Slater’s column in the Observer Sunday newspaper colour supplement in April 2007 which can also be found online.  The other recipe that day was Beetroot Seed Cake, which I also made and have already written about on this site.  This soup is tasty and spicy, though for a less hot version use just half a dried chilli pepper, or even less, rather than whole one.  Nigel Slater prefers cooking the vegetables in butter rather than oil but I use both.  You still get a buttery flavour but the oil helps to prevent the butter from burning.  The recipe did not really need too much alteration, although towards the end of the cooking time I put in some fresh coriander, as well as adding some as a garnish to give its distinctive flavour which we love.  You can, of course, leave this out if you wish.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Parsnip & Split Pea Soup
(Serves 4)

2 medium sized onions
a generous knob of butter
1tbsp olive oil
2 cloves garlic
2 parsnips
2tsp chilli crushed (I used 1 small crushed dried chilli)
1tsp turmeric
a large pinch of ground mace
2tsp ground coriander
125gyellow split peas
1.5 litres water
black pepper
Fresh coriander to stir through and garnish (optional)

1.  Peel and roughly chop the onions. Gently heat the butter and olive oil together in a deep pan.  (Nigel Slater prefers butter to oil but I use both as you still get the buttery flavour but the oil helps to prevent it from burning.) 

2.  Add the onions to the pan and start to cook gently.  Next peel and crush the garlic and peel and roughly chop the parsnips, adding both to the pan and mixing well. Cook gently on a medium heat. 

3.  When they are starting to show colour add the crushed chilli, turmeric powder, ground mace and ground coriander.

4.  Add the split peas and water.  Season with black pepper.  (The salt needs to be added later when the peas start to soften: any earlier and it will toughen their skins.)  Simmer gently for around 35 minutes until the peas are soft and can be crushed between your fingers.

5.  Add salt to taste.  Liquidise until the soup is smooth and thick, return to the pan and gently reheat.  Rinse the liquidiser with a very small amount of water adding this to the pan as well. 

6.  Chop the fresh coriander, reserve a little to garnish and stir through the soup as it reheats.

7.  Adjust the seasoning and serve with crusty bread.

Read Full Post »

Older Posts »

%d bloggers like this: