All posts filed under: Vegetarian

Roasted #Brussel sprouts, #brocollini and #pepito salad with #Tahini and lemon dressing

Roast some Brussel sprouts and slivers of garlic Steam or microwave some broccolini Quick fry some pumpkin seed in a tablespoon of olive oil Add the Brussel sprouts and broccolini Add salt to taste Pour in juice of lemon Mix Transfer to salad bowl Grind some black pepper Drizzle over tahini paste Enjoy Advertisements

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#Sweet.. #Cannelini Beans and #Peas

A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley. A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial! Went well with roasted Brussel sprout and spinach salad.

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Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant. We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage. Prep time: 5 minutes Cooking time: 10 minutes Ingredients:1 small can of pineapple pieces 1/2 onion finely chopped 2 green chillies sliced lengthwise 5-6 curry leaves (optional) 1 teaspoon crushed fresh ginger 1/2 teaspoon of cummin seeds 1/2 teaspoon black mustard seeds 1 tablespoon vegetable oil 1/2 teaspoon sugar Pinch of salt 2 tablespoons desiccated coconut 1/2 cup of water Method: Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent. Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces. Take off heat and allow to cool to room temperature before …

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Roasted Cabbage “Steaks” with cheese and onion topping

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home. Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat. This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted. Absolutely delicious and a great substitute for carbs with dinner. I am already thinking about other basted and toppings for future versions.

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Best “Blooming” Breakfast at Yellow Flower Cafe, Ubud

Yellow Flower Cafe is tucked up away behind Penestanan Village in amongst what used to be used to be ricefields but sadly is now becoming more and more developed. Still it is only accessible by walking and with views across the Campuhan valley, so a beautiful spot for breakfast or lunch. With delicious organic fruit, breakfast bowls and frappes, or heartier hot breakfasts with specials such as wheat free, rice flour pancakes and shakushka eggs – Yellow Flower is definitely the best spot for breakfast this side of the Campuhan Bridge. Excellent coffees as well. Their business is definitely “blooming” due to their consistently fresh, organic produce and laid back Ubud vibe. They have just expanded with a tasteful new section with more tables and seating. The old section still has the best views over the valley though. Here’s a link to their website which has a map https://yellow-flower-cafe.business.site. Easiest way to find it is to take the steps to the left of Bintang Supermarket to the top of the hill then turn right.

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Sticky date pudding for two

We are having a quiet night in and a special dinner to celebrate a New Year’s Eve as we wait to watch the annual fireworks spectacular on Sydney Harbour. It is always a special night as the first major city in the world welcomes in the new year. It was a beautiful day here and we started with an early morning swim at Nielsen Park beach on Sydney Harbour, then divine coffee and croissants at The Grumpy Baker in Vaucluse. After the sea mist lifted this morning it turned into quite a hot day, but late this afternoon a thunderstorm cooled things down. So, it’s going to be perfect to enjoy sticky date pudding with our French champagne in the lead up to midnight. As I write this the early 9pm “kids” fireworks show is already lighting up the harbour and Sydney skyline spectacularly. The rain has gone and Sydney is sparkling! Can’t wait to eat our dessert and see the “real” show as we welcome 2019!! Thanks to Climb, Cycle, Repeat for this fab …

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Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served. Here’s the recipe for the sauce. Tomato Curry Sauce Ingredients: 2 large onions finely diced 5 large fresh ripe tomatoes diced 400g can of diced tomatoes 1 handful of curry leaves 1.5 teaspoon cummin seeds 2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not) 5 cloves of garlic and equal amount of fresh ginger peeled 1 teaspoon chilli powder 1 teaspoon turmeric powder 1.5 teaspoons cummin powder 1 teaspoon salt (or to your taste) 1 teaspoon sugar 2 cups chicken stock (or water) Coriander to garnish Vegetable oil Method: Heat vegetable oil in medium size heavy based pan which has a lid Add cummin seeds, curry leaves and cinnamon sticks and heat gently …

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Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner. The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures. Prep time: 5 minutes. Cooking time: 40 minutes Ingredients: Roasted Cauliflower 1/2 Head of cauliflower 1 teaspoon cumin powder 1/2 teaspoon salt 2 tablespoons olive oil Onion Mixture 1 large brown onion, finely sliced 1-2 red chillies sliced 2 cloves garlic crushed 2-3 tablespoons olive oil Salad ingredients 2 cups baby spinach 1/2 cup almond flakes 1 orange peeled and separated into segments, seeds removed 1/4 cup coriander or mint leaves roughly chopped Salt and pepper to taste Method: 1. Pre-heat oven to 180 degrees Celsius. 2. Remove outer leaves from cauliflower. 3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower. 4. Roast cauliflower for 25-30 minutes until cooked through …

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Roast pumpkin, burnt broccoli and spinach salad

Cut pumpkin into even pieces, coat with olive oil. Add some herbs like rosemary and or thyme. Roast pumpkin until tender in 180 degrees Celsius oven, turn up to 250 degrees, add broccoli florets and grill for 8-10 minutes until broccoli starts to “burns”. Add to a bowl of baby spinach leaves and dress with salt, pepper and a swig of balsamic vinegar. Delicious with a well cooked steak or roast lamb.

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Smashed Roast potatoes with Greek Flavours

Made these smashed roast potatoes to go with a Greek Beef Stifado(stew) last night. The resulting lemony, garlicky, crispy potatoes were delicious and be great as an accompaniment any time. Thought I’d share for your enjoyment. Prep time: 5 minutes Cooking time: 35 minutes or so Ingredients: 8-10 baby potatoes 5 cloves of garlic Juice of 1/2 lemon 4 tablespoons olive oil 4-5 cups Water for boiling potatoes Salt Method: 1. Bring water to a boil with 1 teaspoon of salt in a large pot, ensuring enough water to comfortably cover potatoes. Add potatoes and garlic cloves. 2. Heat oven to 200 degrees Celsius. 3. When potatoes are tender and starting to split, drain and allow to “dry out” for 5 minutes or so 4. Seperate garlic cloves from potatoes and place in a mortar and pestle. Mash garlic cloves then add lemon juice, 1/2 teaspoon salt, 1/4 teaspoon of ground black pepper, and olive oil. Mix well together until a creamy vinaigrette is formed. 5. Cut or smash potatoes in dish and sprinkle vinaigrette …

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Sugar plum and chilli sauce with Indian flavours

Thanks to @bellyrumbles for your Easy Chilli Plum Sauce Recipe – goo.gl/G2qhsv which I used over the weekend with some adaptions to create a delicious sugar plum chilli sauce. Now I have a heap of it to enjoy in coming weeks! My version follows… Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 1kg of sugar plums chopped with seeds kept for mixture 150 g caster sugar 100g brown sugar 500ml white wine vinegar 10-12 small red chillies 1/2 finger size piece of ginger cut into pieces 10 g salt 2 star anise I tablespoon coriander seeds 1 teaspoon black peppercorns Handful of fresh curry leaves (2 large sprigs with leaves removed from stems) Method: Chop sugar plums into pieces keeping the bits with the stone. Put rest of ingredients in large heavy based non-stick pot and slowly bring to a simmer. simmer for 45-50 minutes until fruit has gone past pulpy to form a sauce Allow to cool for 10 minutes or so Strain in portions through a fine sieve to seperate sauce from …

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Vegetarian Rice Pilau

This is a quick and easy rice dish that is delicious just with Tarka Dhal, raita and pickles, or as a side dish served with Indian Hunter’s style roast lamb or curries. It is even better the day after and can be eaten cold like a rice salad. Prep time: 20 minutes Cooking time:10-15 minutes Ingredients: 1 cup basmati rice 4-5 cups water 1 brown onion finely diced 1 carrot diced 1 cup cooked corn kernels (canned is fine) 1 cup of frozen peas 1 tspoon cummin seeds Handful of curry leaves (optional) 1 clove garlic and piece of ginger crushed to a paste 1/2 tspoon chilli powder 1 teaspoon turmeric 1 teaspoon cummin powder Handful of coriander leaves chopped for garnish (optional) 2 teaspoons butter 2 tablespoons vegetable oil 2 teaspoons salt Method 1. Bring 4.5 cups of water to a boil, add 1 tspoon of turmeric, 1 teaspoon salt and 1 cup of basmati rice. Par-boil rice for 10 minutes until rice is half-cooked, strain and set aside. 2. Heat oil in non-stick …

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Orange and date salad with pistachio yoghurt and mint

Inspired by an Australian Gourmet Traveller magazine recipe, I decided this salad would be a great accompaniment to the Christmas Roast Turkey with my traditional Christmas Turkey Stuffing. I didn’t have any muslin cloth so I used a new piece of Chux superwipes (!!) with the holes in it to “hang” the yoghurt. For extra Christmassy flavour I added a few cloves to the syrup mixture and then freshened up the salad by adding fresh mint leaves. It was delicious and simple despite requiring a bit of prep the night before. Prep time: 8 hours/overnight Ingredients: 240g Greek-style yoghurt 50g brown sugar Piece of muslin or new piece of Chux superwipe cloth 1 cup caster sugar 1.5 cups water 1 cinnamon quill 3 cloves 2 pieces each lemon and orange peel, removed with a peeler 1 tsp rosewater 2 oranges, thinly sliced 4 dates, pitted and sliced into strips 1/2 cup pistachio kernels Handful of fresh mint leaves Method: 1. Line a small sieve with muslin or Chux superwipe and place over a deep bowl. …

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Jackfruit, carrot and green bean curry

Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including  in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green  jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try  it out! Prep time: 15 minutes Cooking time: 25 minutes Ingredients: 150g frozen jackfruit pieces 1 small carrot diced 100g Green Beans cut into pieces 1 onion finely diced 2 teaspoons ginger and garlic paste 3 …

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Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli  Prep time: 5 minutes Cooking time: 30 minutes Ingredients: 1 medium size fennel bulb 10 cherry tomatoes sliced in half 1 head of broccoli 2 cups fresh rocket leaves olive oil Juice of 1 lemon salt and black  pepper Method: 1. Pre-heat oven to 180 degrees celcius 2. Cut off top of fennel bulb and slice into half, then into thirds 3. Halve the cherry tomatoes or leave whole if they are really small 4. Remove hard stalk of broccoli and cut into florets 5. Place fennel in roasting pan lined with baking paper 6. Smear fennel with some olive oil and place in oven for 10 minutes 7. Add cherry tomatoes cut side up and drizzle some olive oil over them. 8. Sprinkle salt over fennel and …

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“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly. Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it”. (http://www.cookthink.com/reference/836/What_is_a_composed_salad) That’s why I call this my “uncomposed” salad. When I was young, my mum made the same salad but arranged it (or composed it) beautifully in tiers of finely sliced/chopped/grated ingredients. The result was almost a work of art! Of course, you can do this if you have time and want to wow your audience, but I just toss it all together! Tastes the same😁 Also, the rocket can be replaced with finely chopped iceberg lettuce for additional crunch! Prep time: 8 minutes  Cooking time: 0 Ingredients: 1 large carrot grated 1/2 Spanish onion finely sliced 1 small tomato diced 1 small Lebanese cucumber sliced into rings …

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Caramelised Brussel Sprout and Spinach Salad

Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind! Prep time: 5 minutes  Cooking time: 20-25 minutes Ingredients: 250g Brussel sprouts 2 tablespoons pomegranate molasses 1 red chilli finely chopped 2 cloves garlic finely chopped 2 tablespoons olive oil 150g baby spinach (or enough to toss with your sprouts) juice of half a lemon salt and pepper to taste Method: Pre-heat oven to 180 degrees celcius Line baking tray with grease proof/baking paper Chop  hard end off sprouts and split in half or leave whole if very small Place sprouts cut side up in baking tray, sprinkle over chilli, garlic, olive oil. Use rubber glove to carefully smear each sprout with olive oil, then sprinkle pomegranate molasses over the sprouts. Bake in oven until sprouts are tender and crisp and caramelised to your liking. (I like them almost burnt) Add to spinach along with lemon juice, salt and pepper, toss and serve!

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Fried eggplant and pea curry

This curry is delicious with grilled lamb, fish or chicken or as a main served with dhal, rice and roti for a vegetarian meal. Frying the eggplant pieces before putting the curry together makes the eggplant melt like butter in your mouth. Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 large eggplant cut into cubes 1 onion diced finely 1 cup of frozen peas 1 tomato chopped into medium chunks 2 cloves garlic and same quantity of ginger pounded into a paste Salt 1 tsp turmeric 1 tsp chilli powder 1 tsp cummin powder 1 tsp cummin seeds Handful of curry leaves 6-8 tablespoons of vegetable oil Optional: 2-3 green chillies left whole but split down the middle (remove seeds for milder outcome) ½ cup of water Handful of chopped coriander to garnish Method: Place eggplant cubes in a colander and sprinkle with salt, allow to sit for at least 30minutes. This allows draw some of the bitter juices from the eggplant rather than it all going into the curry sauce. Drain eggplant …

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