Posts Tagged Vegetarian

Ground Elder and Goat’s Cheese Tarts

Posted 14 June 2013 by
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Ground elder is a perennial plant that was introduced to this island by the Romans. It’s now considered a weed in the gardening world, but happily it’s edible, so get foraging and kill two birds with one stone.

Ground elder leaves

It has quite a distinctive, earthy flavour that goes well with a salty goat’s cheese and sweet caramelised onions in these individual tarts. I didn’t manage to get a decent photo; I must have been too eager to get this chap into my tummy! I served these with vegetables and mashed potato for dinner, but you could easily have the tarts as a starter for a bigger meal.

Ground elder and goat's cheese tart

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Spicy Casablanca Couscous

Posted 17 April 2013 by
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Couscous is such a great alternative side dish to the usual pasta/rice/potatoes. This recipe for Spicy Casablanca Couscous comes from Ainsley Harriott’s Low Fat Meals in Minutes. I discovered it last year when I was looking for lower-calorie recipes, and it works so well that it’s become a regular feature on the weekly menu. The cumin and coriander work really well together and you can dial the hotness up or down by adjusting the amount of chillies you use. (You could obviously substitute dried chillies or cayenne, or omit them altogether.)

Couscous in a pan with spoon

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Celeriac Soup

Posted 9 November 2012 by
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The celeriac (aka “celery root”) is a strange-looking beast. Be not afraid though: lurking beneath the gnarly exterior is a distinctive earthy, creamy flavour. It’s not unlike celery, although not nearly as evil. It’s perfect for autumn/winter soups. This simple recipe is from Hugh Fearnley-Whittingstall’s River Cottage series.

Celeriac, leek, onion, potato and garlic on a chopping board

A bowl of homemade celeriac soup Continue reading “Celeriac Soup”…

Mushroom Tart (Hugh F-W)

Posted 28 October 2012 by
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This is a nice recipe from Hugh Fearnley-Whittingstall’s River Cottage Every Day for a simple puff pastry mixed mushroom tart. Ideally (according to Hugh anyway) the mushrooms should have been freshly hand-plucked from the countryside immediately prior to making the tart. I found an ordinary tub of button mushrooms did pretty well. I  imagine a mixture of wild mushrooms would look very effective.

Divided into three, the tart formed part of a simple, light supper. You could also serve it as a starter, or increase the quantities for a more substantial main course. It’s simple and quick to make, especially if you already have the puff pastry, either homemade or out of a packet. Apologies for the poor quality of photos, I’ll have to do another one some time to take some better ones!

Mushroom puff pastry tart

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Leek and Potato Soup (Jamie Oliver recipe)

Posted 12 January 2011 by
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Apparently January is national soup month (in the US presumably, but never mind…) It’s great because everyone’s trying to eat a bit more healthily but it’s still so cold (for us Northern hemisphere types) that we want something hot, nourishing and comforting. Soup is perfect. Since I had such success with Jamie Oliver’s turkey and leek pie, I decided to try his recipe for leek and potato soup. It makes quite a brothy or country-style soup, which tastes absolutely delicious. Ideal for lunch or a light supper, with some nice bread.

Bowl of Jamie Oliver's leek and potato soup Continue reading “Leek and Potato Soup (Jamie Oliver recipe)”…

Lemon Hummus

Posted 11 January 2011 by
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I suppose it’s the time of year when we all start trying to eat a little more healthily, whether as part of a new year’s resolution, or just to offset some of the damage done during the Christmas period. I am on the lookout for healthy recipes, not always my favourite thing!

So, I have my homemade pita bread, what else do I need? A little homemade (lemon) hummus, that’s what. Or houmous. Or, to give it its full title, ḥummuṣ bi ṭaḥīna (it means literally “chickpeas with tahini”). There are thousands of recipes for hummus out there and it’s hard to find a “definitive” one. As long as you have chickpeas and tahini in there, I think you’re ok. Speaking of which, I learned today that if you have a jar of tahini on the shelf for a long time, it goes kind of… hard. A bit tricky to work with. It needed some elbow grease to get it into a spoonable texture.

A plate with homemade hummus and sticks of raw carrot. Continue reading “Lemon Hummus”…