Posts tagged recipes
Posts tagged recipes
Felicity Cloake: Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy â or do you have a better recipe for bread past its best?
Here’s the Risotto Recipe for 3/4 people. Very easy but a bit time consuming! Allow a good hour and a half.
Here’s an Asparagus, Chard and Pesto Risotto I made last Sunday. Recipe to follow - freely adapted from Jamie Oliver’s Asparagus and Pesto Risotto recipe from the "20 Minutes Vegetarian Meals" app.
Jamie, I love you, but let’s get this straight: risotto doesn’t take 20 minutes to make. It takes 2 hours.
The other day I was invited for a Persian-themed dinner and asked to make nibbles. So I got my favourite recipe books out and made a triumph with these two delicious dips…
After about 4 weeks (or was it 6 months?) spent entirely in the office, I regained some freedom yesterday, and employed some of it to cooking.
Here’s my personal (and vegan) interpretation of Moussaka. The main tweaks from the original recipe are:
- Instead of serving it with rice, I include baby potatoes to the main dish
- Lentils provide a good replacement for meat
See the recipe for more details!
Another one from 101 Cookbooks - the Wintery Spring Rolls. As usual, the result is fantastic - although a bit time consuming (especially when you get started at 9.30pm on a Sunday night).
It’s also quite a lot of fun to make, and the balance of spectacle vs. trickiness is quite flattering.
Special mention to the tofu, coated in garlic, cane sugar and salt, then quickly fried. I will definitely recycle this specific bit in lots more recipes!
As promised here’s the Courgette Pickle recipe from 101 Cookbooks, made by Gabor a few weeks ago. A little bit time-consuming because of the draining time but easy and rewarding. Just make loads in one go, that’s what we did. Proportions in our recipe are for 3 small jars.
As promised, here’s the recipe for the vegan cheese. I found it on the Soundly Vegan blog and slightly increased all the “fermenting” times to make it more tasty.
1. First, you soak 300ml of raw cashews overnight. Then drain the nuts and blend them into a smooth milk, together with another 300ml of mineral water, at room temperature. Add the contents of one capsule of adult probiotics, place the mixture into a cheese cloth laid inside a big bowl. Wait for 12 hours.
2. Lift the cheese cloth and tie it into a knot on a stick, balancing over a big bowl, so that the excess liquid can drain away. Place this in the fridge or outside (if it’s a cold January day) for another 12 hours.
3. Press the “cheese” into a log and roll it around some herbs and spices (I used chives and peppercorn)
4. Wrap it into a plastic foil and leave it to macerate in the fridge for another day.
It’s a long-term project but it’s worth it! The result has the texture of goat’s cheese and the taste is nice, although it can’t rival with the original. But as part of a salad or on toast with pickle and olive oil, it’s delicious.
Finally, here’s the recipe for coconut rice wrapped in banana leaves. The first half is just the way of cooking rice throughout most of Asia - from the North of India to Japan. It gives a nice, fluffy, slightly sticky rice which is great with curries and stir-fries. The second half sees the addition of coconut and the banana leaf wrapper - concluding the panorama with a Thai-influenced side.