Vegetarian and vegetables

Here you find the following recipes:
Pasta with pumpkin, feta and walnuts
Pasta with chorizo, pumpkin, feta and walnutsSweet potato curry with chick peas and spinach
Cauliflower curry
Quiche with red onions and broccoli
Vegetarian green lentil and carrot curry
Sushi sharing platter
Pizza bread
Simple summer pasta
Jacket sweet potato with halloumi and a fennel avocado salad
Veggie moussaka
Spanish omelette
Mediterranean vegetable crumble
Squash and red lentil curry
Red lentil sambar curry
Chick pea veggie burger
Mushroom, nut and prune jalousie
Braised red cabbage
Arancini risotto balls
Cannelloni pasta with ricotta and spinach
Risotto with samphire and roasted red pepper
Chinese stir fry with foo yung hai sauce
Pizza dough

Pasta with chorizo, pumpkin, feta and walnuts

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Pasta with chorizo, pumpkin, feta and walnuts
 
Author:
Makes: 4 portions
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Ingredients
Sauce
  • 2 onions
  • 40 gr chorizo
  • 2 cloves of garlic
  • +/-1 kg pumpkin
  • 600 gr tinned, chopped tomatoes
  • parsley
  • 250 gr spaghetti
Salad side dish
  • 200 gr feta cheese
  • 30 gr walnuts
  • 50 gr rocket
  • 200 gr black olives
Instructions
Preparations
  1. Dice onion, chorizo, and garlic. These can be mixed once cut.
  2. Clean and dice the pumpkin.
  3. Toast the walnuts.
  4. Dice the feta cheese.
Cooking
  1. Cook the onion, chorizo, and garlic until soft.
  2. Next, stir in the tinned chopped tomatoes, and parsley and bring the sauce to a simmer. Season to taste.
  3. Coat the pumpkin with some oil and season to taste. Transfer to a baking tray lined with baking paper.
  4. Roast the pumpkin in a oven preheated to 200C for 10 min or until just cooked.
  5. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  6. Serve the pasta with the grilled pumpkin. Serve on the side the feta cheese, rocket, black olives and toasted walnuts.
Stuff to know
This quantity will yield +/- 4 portions.
Omit the chorizo for a vegetarian version.
If the sauce seems too thick, add some extra tinned chopped tomatoes or stock.
If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.

 

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Sweet potato curry with chick peas and spinach

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Sweet potato curry with chick peas and spinach
 
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Makes: 4-5 portions
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Ingredients
Curry
  • 400 gr onion
  • 2 cloves of garlic
  • 50 gr fresh ginger
  • 1 kg sweet potato
  • 1 tspn pataks curry paste
  • 1 tbspn madras curry powder
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 1 tspn ground ginger
  • 140 gr tomato puree
  • 400 gr chopped tomatoes
  • 400 gr coconut milk
  • 340 gr cooked chick peas
  • 150 gr fresh spinach
Garnish
  • 100 gr yoghurt
  • 2 tbspn fresh coriander
Instructions
  1. Peel and dice onion and garlic. Peel the ginger. Puree onion, garlic and ginger till smooth.
  2. Sweat onion, ginger and garlic off in oil without colouring.
  3. Wash, peel and dice the sweet potatoes. Add to the pan. Cook until soft.
  4. Add curry paste with the madras powder, ground coriander, ground cumin and ground ginger and cook on low heat until fragrant.
  5. Add the tomato puree, cook for a minute and add the chopped tomatoes. Allow to simmer until the vegetables are tender.
  6. Add coconut milk and the drained, cooked chick peas to the sauce. Cook for several minutes, check seasoning and add lemon juice, salt or pepper to taste.
  7. In the meantime, cook the rice in salted boiling water until tender. Drain and keep warm.
  8. Add the spinach to the sauce and serve with the rice. Garnish with fresh coriander and yoghurt.
Stuff to know
This quantity will feed 4-5 people.
Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
For a non-vegetarian version of this dish, add chorizo or chicken.

 

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Cauliflower curry

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Cauliflower curry
 
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Makes: 4 portions
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Ingredients
  • 200 gr onions
  • 2 cloves of garlic
  • 250 gr carrots
  • 40 gr fresh ginger
  • 600 gr cauliflower
  • 200 gr bell pepper
  • 1 tspn ground coriander
  • 1 tbspn garam massala
  • 1 tbspn turmeric
  • 250 gr coconut milk
  • 250 gr double cream
  • 400 gr tinned chick peas
  • 50 gr raisins
  • 2 tbpsn fresh coriander
Instructions
  1. Chop the onion and carrots and fry off in some oil until soft.
  2. Peel and chop the ginger and garlic. Stir fry with the onions for a minute until soft.
  3. Cut the cauliflower into florets and dice the bell pepper. Add them to the pan and stir fry for a minute until softened.
  4. Add to taste the ground coriander, turmeric, garam massala and salt and pepper. Stir fry for a minute until they release their flavors.
  5. Stir in the coconut milk and cream. Simmer on a medium high heat until the vegetables are almost cooked.
  6. Add the drained and rinsed chick peas with the raisins and heat through.
  7. Check the seasoning and serve the sauce with some chopped fresh coriander and boiled rice.
Stuff to know
It is possible to precook the cauliflower in salted boiling water and add it to the sauce at the end. Alternatively, mix the species with some oil and use it to coat the cauliflower florets. Roast in the oven and serve separately.
Add some extra cream or coconut milk if the sauce has reduced too much.
Use tinned chickpeas. Dried ones have to soak overnight in cold water and have to be boiled separately until cooked.

 

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Quiche with red onions and broccoli

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Quiche with red onions and broccoli
 
Author:
Makes: 1 quiche
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Ingredients
Pastry case
  • 200 gr flour
  • 4 gr salt
  • 100 gr cold butter
  • 1 egg
  • 1 tbspn cold water
Filling
  • 750 gr red onions
  • 1 clove of garlic
  • 50 gr butter
  • 1 elpl thyme
  • 1 elpl sugar
  • 50 gr red wine or porto
  • 1 broccoli
  • 3 eggs
  • 300 gr cream
  • 100 gr grated cheese
Instructions
Pastry case
  1. Mix flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Knead briefly until smooth bit do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
Filling
  1. Peel the onions, cut in half and then in thin semi circles. Chop the garlic. Melt the butter and stir fry the onion and garlic until soft. Add the sugar and thyme and seasoning to taste.
  2. Simmer on a low heat for 30 min or until most of the liquid has evaporated, the onions have become soft and caramelised. Add the wine or port and reduce until thick and syrupy.
  3. Cut the broccoli in florets, boil briefly in salted boiling water, drain, rinse under cold water and drain.
Finish
  1. Add the stewed onions to the prebaked pastry case. Place the broccoli on top and finish with the grated cheese.
  2. Mix the eggs with cream and seasoning and pour in the pastry case. Bake the quiche in the oven at 180 °C until the eggs have set, about 20 to 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
Do not put the heat on high or the onions will catch and burn. They need to stew on a low heat to develop their sweet flavor.

 

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Vegetarian green lentil and carrot curry

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Vegetarian green lentil and carrot curry
 
Author:
Makes: 4 portions
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Ingredients
  • 1 onion
  • 2 cloves of garlic
  • 10 gr fresh ginger
  • 2 carrot
  • 1 tspn curry paste
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn garam massala
  • 1 tspn curry madras
  • 160 gr coconut milk
  • 500 gr vegetable stock
  • 200 gr green lentils
  • 250 gr green beans
  • 50 gr double cream
Instructions
  1. Peel and dice the onion and garlic. Peel and finely chop the ginger.
  2. Sweat the onion, ginger and garlic off in some oil without colouring until soft.
  3. Add the curry paste with the ground cumin, ground coriander, garam massala and madras powder, all to taste, and cook on low heat until they release their flavour.
  4. Add the green lentils and coconut milk and as much vegetable stock as needed and bring to a simmer. On medium heat, simmer until half cooked. Add some extra stock if needed but do not make the sauce too wet.
  5. Wash, peel and dice the carrots. Add them to the pan and cook until almost done.
  6. Add the green beans and simmer until the lentils and vegetables are cooked. There should not be too much liquid left in the pan after the lentils are cooked. Finish the sauce with the cream and season to taste with salt, pepper.
  7. Garnish the sauce with fresh coriander and serve with naan bread or boiled rice.
Stuff to know
This recipe will make 4 portions.
The lentils go in first since they take the longest to cook. Only add salt when the lentils are cooked since salt will keep the lentils from cooking through when added together. When cooked, they will disintegrate into the sauce and thicken the stew.
Frying off the curry paste and spices will release their flavour but do not burn them. The spices and seasoning is to taste.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
The green lentils are supposed to keep their shape when cooked. The cream at the end of the recipe will thicken the remaining stock and turn it into a sauce.

 

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Sushi sharing platter

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Sushi sharing platter
 
Author:
Makes: 20 balls
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Ingredients
Sushi balls:
  • 200 gr sushi rice
  • 290 gr water
  • 75 gr rice vinegar
  • 100 gr carrot
  • 10 cm cucumber
  • 1 pinch lemon grass powder
  • 5 tbspn black sesame seeds
  • 5 tbspn white sesame seeds
Garnish
  • carrots
  • cucumber
  • radishes
  • wasabi
Instructions
  1. Rinse the rice with cold running water for 1-2 minutes until the water is clear of any starch. Place the rice in the pot and add the cold water.
  2. Bring the water to the boil, turn the heat to its lowest setting and cover the pot with a lid. Cook the rice very gently for 9 min or until all the water has been absorbed and the rice is cooked trough.
  3. Place a tea towel or kitchen paper between the pot and the lid and let the rice rest for 5 min, off the heat.
  4. Take the rice out off the pot and transfer to a bowl and allow to cool for another 2 minutes. The rice should be sticky. Add the rice vinegar a pinch of lemon grass, salt and pepper to taste while the rice is still lukewarm.
  5. Peel the carrot and cut into very small cubes (about half the size of a grain of rice). Cut the peel of the cucumber in similarly sized cubes. Mix with the sushi rice. Allow the rice to cool down naturally to room temperature.
  6. Top and tail the radishes and cut them at small intervals without cutting through. Turn a quarter and repeat. Keep in ice cold water in the fridge for a couple of hours until they open up like a flower.
  7. Toast the white sesame seeds until golden and mix with the black sesame seeds.
  8. With wet hands, take a spoon full of the rice mixture and mould into a small ball.
  9. Sprinkle some black and toasted white sesame seeds on a plate and roll the sushi balls through them to coat them lightly in the seeds. Keep in the fridge if prepared in advance.
  10. Cut the carrots and cucumber in the desired shape.
  11. Place the sushi balls on the serving platter and garnish with the carrot, cucumber, radishes and wasabi.
Stuff to know
This quantity will make 18-20 sushi balls.
The ration of water and rice and the exact cooking time may vary. Check the packet instructions for exact timings.
Dampen your hands to avoid the rice sticking too much.
Cut the filling in very small cubes or the balls will fall apart.
Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its stem is used as a condiment and has an extremely strong pungency like hot mustard. Horseradish and wasabi looks totally different plants, but the chemical components of pungent flavor are exactly the same. Horseradish is slightly hotter than wasabi in average, and often used as a cheap flavor-enhancing ingredient for wasabi products.

 

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Pizza bread

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Pizza bread
 
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Makes: 1 bread
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Ingredients
Base
  • 400 gr white flour
  • 8 gr dried yeast
  • 8 gr salt
  • 1 tbspn oregano
  • 4 gr sugar
  • 240 gr water
  • 10 gr olive oil
Topping
  • 70 gr tomato puree
  • 70 gr pesto
  • 1 tbspn oregano
  • 1 green bell pepper
  • 1 onion
  • 1 clove of garlic
  • 100 gr grated cheese
Instructions
Base
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and equal. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot.
  3. Grease a baking tray and line it with baking paper.
  4. Roll the dough into a rectangle and place it on the tray.
Topping
  1. Mix the tomato puree, pesto, oregano and seasoning to taste and spread on the pizza base.
  2. Dice the bell pepper, onion and garlic and put them on the pizza base.
  3. Sprinkle evenly with the grated cheese
  4. Let the base rise until doubled in size. Preheat the oven to 180°C.
  5. Bake the pizza bread for 30 min or until the bottom is cooked through, the vegetables are done and the cheese has melted.
Stuff to know
This will make a bread measuring 20 x 30 cm.
For the topping, choose sauce and vegetables to your liking.
The water in which the yeast is dissolved must be lukewarm or it will kill the yeast.

 

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Simple summer pasta

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Simple summer pasta
 
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Makes: 4 portions
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Ingredients
  • 60 gr butter
  • 60 gr flour
  • 600 gr milk
  • 2 cloves of garlic
  • 2 red onions
  • 2 carrots
  • 250 gr pasta
  • 400 gr cauliflower
  • 300 gr sugar snaps
  • 1 tspn grated nutmeg
  • 1 tbspn chives
Instructions
  1. To make the sauce, melt the butter and then add the flour. Mix to combine and cook for a minute.
  2. Stir in the cold milk and whisk to combine. Bring to a light boil and simmer until thickened, seasoning to taste. Keep warm over a low heat.
  3. Dice the garlic and carrots and slice the red onions. Stir fry in some oil until soft.
  4. Cut the cauliflower into florets and top and tail the sugar snaps.
  5. Bring a large pan of lightly salted water to the boil. Cook the pasta according to the instructions on the packet.
  6. A couple of minutes before the pasta is cooked, toss in the cauliflower and cook until just done. When ready to drain, toss the sugar snaps in the pasta pot and drain the pasta with the vegetables. That’s enough to cook the sugar snaps.
  7. Mix the cooked pasta with the vegetables and sauce. Add the nutmeg, chopped chives and seasoning to taste.
Stuff to know
This quantity will feed 4 people.
Do not overcook the veg.
Replace the sugar snaps by green peas.
Add chicken for a non-vegetarian version.

 

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Jacket sweet potato with halloumi and a fennel avocado salad

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Jacket sweet potato with halloumi and a fennel avocado salad
 
Author:
Makes: 4 portions
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Ingredients
Jacket sweet potato
  • 4 sweet potatoes
  • 75 gr black olives
  • 100 gr feta cheese
  • 50 gr walnuts
  • 1 tbspn oregano
  • 1 tspn fresh parsley
Chorizo crumb
  • 100 gr chorizo
Red pepper coulis
  • 2 red bell peppers
  • 25 gr tomato paste
Salad
  • 1 avocado
  • 1 fennel
  • 2 tomatoes
  • ¼ cucumber
  • 50 gr rocket
  • 50 gr spinach
  • 50 gr honey mustard dressing
To finish
  • 300 gr halloumi
  • 1 mustard cress
Instructions
Jacket sweet potato
  1. Preheat the oven to 160 °C. Wash the sweet potatoes and pat dry. Place on a lined baking tray and bake in the oven for 60 min or until just cooked.
  2. Meanwhile, prepare the topping by combining the chopped black olives with the crumbles feta and chopped walnuts. Mix in the fresh parsley and oregano and season to taste.
Chorizo crumb
  1. Dice the chorizo. Place on a tray lined with tin foil and bake in the oven until golden brown. Drain in a colander until dry.
  2. Using a food processor, blitz the chorizo to a crumb consistency. Place on some paper towel for 20 min to absorb the remaining moisture. Store in an airtight container until needed.
Red pepper coulis
  1. For the coulis, coat the red bell peppers in some oil and roast or grill in the oven until the skin is completely dark. Place them in a plastic bag and allow to steam for 10 min.
  2. Remove them from the bag and peel away the dark skin. Remove the membranes and seeds. Puree the roasted red bell peppers with the tomato paste until smooth and season to taste. Set aside until needed.
Salad
  1. Cut the avocado in half, remove the stone and peel and dice the flesh. Quarter the fennel, discard the core and finely dice. Quarter, deseed and dice the tomatoes and cucumber as well.
  2. Mix the avocado with the fennel, tomatoes, cucumber, rocket and spinach. Add the honey mustard dressing and season to taste.
  3. Toast the walnuts in a dry pan until fragrant. Season to taste with some coarse salt.
To finish
  1. When ready to serve, cut the cooked sweet potatoes open but not through. Spoon the filling in the potatoes, finish with some chorizo crumb on top and return to the oven for 10 min to reheat.
  2. Meanwhile, slice the halloumi and pan fry in some oil until golden. Drain on kitchen paper and keep warm.
  3. Mix the toasted walnuts with the salad.
  4. To plate, spoon a line of red pepper coulis on the plate. Place the jacket sweet potato on top. Place the salad on the side and the halloumi in the middel. Garnish with the mustard cress and some extra chorizo crumb.
Stuff to know
Do not overcook the sweet potato or they will be too soft to handle.
Resting the roasted red bell peppers in a plastic bags softens the skin, making it easier to remove it.
Optionally, garnish the plate with some avocado mayonnaise.
Omit the chorizo crumb for a vegetarian dish.

 

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Veggie moussaka

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Veggie moussaka
 
Author:
Makes: 4 portions
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Ingredients
Filling
  • 200 gr onion
  • 20 gr garlic
  • 400 gr tomato puree
  • 200 gr red lentils
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 1 tspn paprika powder
  • 1 tspn cinnamon
  • 1 tspn sugar
  • 1 aubergine
  • 400 gr chopped tomatoes
  • 220 ml milk
  • 1 kg potato
Top
  • 250 gr yoghurt
  • 2 eggs
  • 100 gr grated cheese
Instructions
Filling
  1. Peel and dice onion and garlic and sweat off in some oil.
  2. Add tomato puree and cook out for several minutes.
  3. Add the red lentils, chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon and let the sauce simmer until the vegetables are almost cooked. Check the seasoning.
  4. Cut the aubergine in slices and fry them off in a frying pan in batches until light brown. Drain on paper.
  5. Peel and slice the potato as thick as a pound coin. Cook in boiling salted water until just done, drain and let them dry on a towel.
  6. Grease the oven tray with some butter. Layer the oven dish with some tomato sauce, some slices of aubergine and repeat to these are used up. Finish with the potatoes on top.
Top
  1. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  2. Bake the casserole 35 min at 180 ̊C or until cooked through and golden brown on top.
Stuff to know
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
If the red lentils soak up too much liquid, add some milk or vegetable stock to correct the consistency of the sauce.

 

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Spanish omelette

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Spanish omelette
 
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Makes: 4 portions
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Ingredients
  • 250 gr pancetta or bacon
  • 1400 gr potatoes
  • 1 red onion
  • 200 gr red bell pepper
  • 200 gr courgette
  • 2 cloves of garlic
  • 2 tbspn Italians herbs
  • 1 tbspn paprika powder
  • 1 tbspn ground coriander
  • 1 tspn ground cumin
  • 16 eggs
  • 200 gr double cream
  • 125 gr grated cheese
Instructions
  1. Cook the pancetta or bacon cubes in a pan without oil until cooked. Take out and add to a bowl.
  2. Peel the potatoes and cut them in ½ cm slices. Using the reaming cooking oil from the pancetta, cook the potato slices until almost cooked through and golden. Season with salt and pepper and transfer to the bowl with the pancetta.
  3. Chop the onion and garlic. Dice the bell pepper and courgette. Sweat them off, adding some oil if needed, until soft. Season with Italian herbs, paprika powder, ground coriander, ground cumin and salt and pepper to taste.
  4. Add the cooked vegetables to the potatoes .
  5. Mix the eggs with the cream and season to taste.
  6. Line a roasting tin with baking paper, covering the sides as well, to create a leak-proof ‘bathtub’. Spoon the potatoes and vegetables in the tin. Pour the beaten egg on top and finish with the grated cheese.
  7. Bake in a preheated oven at 180°C for 25 min or until just cooked through and golden.
  8. Serve (luke)warm with a salad.
Stuff to know
This recipe will fill a 20 by 30 cm roasting tray and yields 4 portions.
Do not wash the peeled potatoes to conserve the starch which will help to set the omelette.
Alternatively, cook he Spanish omelette in a large skillet. Mix the eggs and cream, seasoning with salt and pepper, and mix with the potatoes and vegetables. Wipe the pan clean with some paper towel, melt some butter in the clean pan and pour the egg, potatoes and vegetables in. Compress slightly and allow to cook on a low hit, covered with a lid. When the underside is cooked and the top of the omelette is almost dry, place a large plate on top of the pan and turn them over together. Using the plate, return the omelette to the pan to cook the other side until done. If not cooked enough, the omelette is too fragile to turn. If overcooked, the underside will be too brown. Transfer the omelette to a large plate and serve with a green salad.
Use chorizo instead of pancetta.

 

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Mediterranean vegetable crumble

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Mediterranean vegetable crumble
 
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Makes: 5 portions
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Ingredients
Filling
  • 1 courgette
  • 2 red onion
  • 1 aubergine
  • 1 red bell pepper
  • 2 tbspn Italian herbs
  • 400 gr tinned tomatoes
Crumble
  • 2 cloves of garlic
  • 3 slices old bread
  • 100 gr walnuts
  • 1 tbspn Italian herbs
  • 1 tbspn pesto
Instructions
Filling
  1. Preheat the oven to 180 °C and grease an ovenproof dish.
  2. Slice the courgette and aubergine, chop the red onion and dice the red bell pepper.
  3. Place the vegetables in the dish and season to taste with salt, pepper and 1 tbspn Italian herbs.
  4. Mix the tinned chopped tomatoes with salt, pepper to taste and 1 tbspn Italian herbs. Pour onto the vegetables.
Crumble
  1. Mix for the crumble in a kitchen machine the cloves of garlic, slices old bread, walnuts, Italian herbs and pesto
  2. Season to taste with salt, pepper to taste and 1 tbspn Italian herbs
  3. Place the crumble on top of the vegetables.
  4. Bake the dish for 30 min or until the vegetables and crumble topping are cooked.
  5. Serve warm as a side dish to a Mediterranean meal.
Stuff to know
It is possible to assemble the dish (half) a day head and bake when needed.
Usually, a crumble is a sweet dessert. This is a savoury version.

 

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Squash and red lentil curry

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Squash and red lentil curry
 
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Makes: 4 portions
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Ingredients
  • 1 tspn mustard seed
  • ½ tspn chilli powder
  • ½ tspn cardamom powder
  • 1 tspn turmeric
  • 1 tspn garam massala
  • 1 tspn ground coriander
  • 2 onions
  • 2 cloves of garlic
  • 1 inch ginger
  • 700 gr squash
  • 125 gr aubergine
  • 50 gr red lentils
  • 500 gr coconut milk
  • 50 gr raisins
  • 1 tspn lemon juice
Instructions
  1. Fry off in some oil the mustard seed, chili powder, cardamom powder, turmeric, garam massala and gound coriander until fragrant, about a minute.
  2. Finely dice the onion and cook with the spices until soft.
  3. Puree or mash the ginger and garlic and add to the onion.
  4. Peel and dice the squash and dice the aubergine. Add these to the pot with the coconut milk, red lentils and raisins.
  5. Allow the sauce to simmer for 20 min on a low heat or until the vegetables and red lentils are cooked.
  6. Season the curry to taste with lemon juice, salt and pepper.
  7. Toast the flaked almonds in a dry pan until golden. Sprinkle them on top of the curry when ready to serve.
  8. Serve the curry with naan bread and boiled rice.
Stuff to know
The red lentils will absorb the liquid during cooking and bind the sauce. If the sauce seems too dry, add some more liquid.
It is important to fry off the spices so they can release their flavour. But do not burn them or they will be bitter.
Dice the squash and aubergine neatly for a better presentation.

 

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Chick pea veggie burger

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Chick pea veggie burger
 
Author:
Makes: 4 burgers
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Ingredients
  • 400 gr chick peas
  • 150 gr sweet corn
  • 1 spring onion
  • ½ red bell pepper
  • 1 tspn ground cumin
  • 1 tspn ground turmeric
  • 1 tspn chilli powder
  • 100 gr dried bread crumbs
  • 4 tbspn olive oil
  • 100 gr mixed leaves
  • 8 slices of toast
Instructions
  1. Drain the chick peas and sweet corn in a colander. Puree them until almost smooth.
  2. Finely dice the spring onion and red bell pepper.
  3. Mix them through the chick peas together with the ground cumin, ground turmeric, chilli powder and seasoning to taste.
  4. If the mixture seems too wet to handle, add some dried bread crumbs. Place the mixture in the fridge for 20 min to firm up.
  5. Place the remaining bread crumbs in a bowl. Place a ring on the plate and will it with the mixture to create a burger. Press down to make it hold it shape, remove the ring and coat the top in breadcrumbs as well. Store the burgers in the fridge to firm up until ready to cook.
  6. Heat some oil in a pan and cook the burgers on one side until nicely coloured, turn over to cook the other side until both sides are brown and the burger has heated through.
  7. Mix the remaining oil with the mixed leaves and season to taste with salt, pepper and a salad dressing of your liking.
  8. Toast the bread.
  9. Serve the burgers with the toasted bread and side salad while still warm.
Stuff to know
It is possible to make the burgers ahead of time and to keep them in the fridge overnight.
If you don’t puree the sweet corn and chickpeas too soft, you retain some texture to the burger.

 

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Red lentil sambar curry

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Red lentil sambar curry
 
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Makes: 4 porties
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Ingredients
  • 1 onion
  • 2 cloves of garlic
  • 10 gr fresh ginger
  • 1 carrot
  • 1 tspn red curry paste
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn garam massala
  • 1 tspn curry madras
  • ½ tspn chilli powder
  • 20 gr tomato paste
  • 150 gr tinned tomatoes
  • 500 gr vegetable stock
  • 200 gr red lentils
  • 250 gr sweet potato
  • ½ aubergine
  • 1 bell pepper
  • 1 tbspn fresh coriander
Instructions
  1. Peel and dice the onion and garlic. Peel and finely chop the ginger.
  2. Sweat the onion, ginger and garlic off in some oil without colouring until soft.
  3. Add the curry paste with the ground cumin, ground coriander, garam massala, madras powder and chilli powder , all to taste, and cook on low heat until they release their flavour.
  4. Wash, peel and dice the carrots. Add them to the pan and cook until soft.
  5. Add the tomato paste, chopped tomatoes, the red lentils and as much vegetable stock as needed to cover the lentils and bring to a simmer. On medium heat, simmer until half cooked.
  6. Dice the aubergine, peeled sweet potato and bell pepper and stir into the sauce. Simmer until the bot t he lentils and the vegetables are cooked.
  7. Season the sauce to taste with salt, pepper and some lemon juice. Garnish the sauce with fresh coriander and serve with naan bread or boiled rice.
Stuff to know
The lentils go in first since they take the longest to cook. Only add salt when the lentils are cooked since salt will keep the lentils from cooking through when added together. When cooked, they will disintegrate into the sauce and thicken the stew.
Add some cooked diced chicken for a non-vegetarian version.
Add some green peas to the sauce.
Frying off the curry paste and spices will release their flavour but do not burn them. The spices and seasoning is to taste.
Add some hot water if the sauce seems to dry. Bind the sauce if need be with corn flour mixed with some cold water.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India.

 

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Mushroom, nut and prune jalousie

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Mushroom, nut and prune jalousie
 
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Makes: 4 portions
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Ingredients
  • 250 gr mushrooms
  • 220 gr leek
  • 1 onion
  • 2 cloves of garlic
  • 1 tbspn tarragon
  • 90 gr walnuts
  • 75 gr dried pitted prunes
  • 25 gr bread crumbs
  • 2 eggs
  • 500 gr puff pastry
Instructions
  1. Finely chop the mushrooms, leek, garlic and onion.
  2. Cook the vegetables until the liquid they have released has almost evaporated.
  3. Season to taste with tarragon and salt and pepper.
  4. Add the chopped walnuts, dried prunes, bread crumbs and half the eggs. Mix until smooth.
  5. Preheat the oven to 200 °C and line tray with baking paper.
  6. Roll one half of the puff pastry into a rectangle measuring 25 x 15 cm. Roll the remaining puff pastry to a rectangle measuring 28x19 cm. Lay the first sheet on the baking sheet.
  7. Then gently fold the other in half length wise and, with a sharp knife, make a series of cuts from the centre of the fold. The cuts must be about 2 inches long and 1 cm apart. But leave a 2 inch border all the way round.
  8. Brush the First sheet of puff pastry with egg wash and cover with the cooked vegetables, leaving a border of at least 2.5 cm around from the edge.
  9. Gently unfold the sliced top and place over the mixture. With a fork press down the edges to seal the jalousie to avoid it leaking.
  10. Finally brush the top of this beautiful creation with the remaining egg, and place in the middle of your oven for about 25 minutes or until golden.
  11. Let the pastry rest for 5 min before slicing.
Stuff to know
Finely dice the filling or it will be to coarse to go in the jalousie.
The filling needs to be dry or it will ooze out when cooking.
Replace the leek by well drained spinach.
The name jalousie comes by its resemblance with a jalousie window.

 

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Braised red cabbage

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Braised red cabbage
 
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Makes: 8 portions
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Ingredients
  • 50 gr butter
  • 1 red onion
  • 1 cinnamon stick
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 650 gr red cabbage
  • 1 tart apple
  • 25 gr brown sugar
  • 125ml cider vinegar
Instructions
  1. Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice.
  2. Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
  3. Tip in the cabbage and sauté until shiny and well coated.
  4. Peel, core and dice the apple.
  5. Add the apple, sugar and vinegar to the cabbage.
  6. Reduce the heat to low, stir well, cover and cook for 1 hour, stirring occasionally to ensure it doesn't stick, until the cabbage is tender and the braising liquid has reduced to a coating syrup.
  7. Season the cabbage to taste. Serve warm as a side dish or refrigerate for later.
Stuff to know
Enrich the red cabbage with some raisins, cranberry sauce, redcurrant jelly, juniper berries or orange zest.
Replace the vinegar by orange juice.
The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
Id the cabbage is tender but the braising liquid too thin, drain the cabbage in a colander on top of a clean pan. Reduce the braising liquid to the desired consistency and stir in the cabbage.

 

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Arancini risotto balls

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Arancini risotto balls
 
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Makes: 20 arancini
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Ingredients
  • 1300 ml vegetable stock
  • 1 onion
  • 2 cloves of garlic
  • 500 gr risotto rice
  • 100 ml white wine
  • 50 gr Parmesan cheese
  • 100 gr flour
  • 2 eggs
  • 1 tbspn milk
  • 100 gr bread crumbs
Instructions
  1. For the risotto base, finely dice the onion and garlic. Heat some butter and fry over a gentle heat for 2-3 minutes, until softened.
  2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
  3. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  4. Season to taste and allow to cool completely.
  5. Form the risotto into balls using your hands. Keep rolling the risotto in the palm of your hands to achieve the right shape. Chill in the fridge for half an hour or overnight.
  6. When the risotto balls are set, take three plates or bowls. Put the flour on one, break and whisk the eggs and milk into another and place the breadcrumbs on the third. Take the risotto balls out of the fridge, coat well in the flour, then in the eggs and finally the breadcrumbs.
  7. Fill a pan with 7 cm of oil and heat to 170°C.
  8. Deep fry the risotto balls for 5 minutes or until crisp and golden brown. Serve on a plate with rocket and Parmesan shavings, balsamic vinegar and olive oil.
Stuff to know
Arancini are originally from Sicily. The name ‘arancini’ means ‘little orange’ and refers to its shape and size.
This is a basic version. Use a filling of your liking.
Stuff the balls with cooked mushrooms, mozzarella cubes, spinach, etc.

 

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Cannelloni pasta with ricotta and spinach

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Cannelloni pasta with ricotta and spinach
 
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Makes: 4 portions
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Ingredients
  • 3 tbspn olive oil
  • 1 onion
  • 2 cloves of garlic
  • 600 gr fresh spinach
  • 500 gr ricotta
  • 1 lemon
  • 16 cannelloni
  • 100 gr Parmesan cheese
  • 400 ml tomato passata
  • 1 tbspn basil
  • 100 gr walnuts
Instructions
  1. Preheat the oven to 180 °C and grease a shallow ovenproof dish.
  2. Chop onion and garlic and sweat off in the oil.
  3. Add the spinach and cook until wilted. Drain well in a colander.
  4. Toast the walnuts in a dry pan until fragrant.
  5. Zest the lemon and chop the walnuts.
  6. Mix the ricotta with the drained spinach, walnuts, lemon zest and salt and pepper and possibly nutmeg to taste.
  7. Mix the tomato passata with the basil and seasoning to taste and spread half of it on the bottom of the dish.
  8. Boil the cannelloni for 1 minute in salted boiling water and drain.
  9. Using a piping bag or a small spoon, fill the cannelloni with the spinach and ricotta mixture and lay them next to each other on top of the tomato sauce.
  10. Spread the remaining sauce over them to cover and sprinkle the grated cheese on top.
  11. Bake the dish for 25 min or until the pasta is cooked and the cheese has melted.
Stuff to know
Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.
Make sure the spinach is well drained or your filling will be too wet.
Don’t overcook the canneloni or they will be too soft and fragile to fill.
It is possible to prepare the dish ahead of time and cook is just before serving. Allow more time for baking if the dish comes straight out of the fridge.

 

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Risotto with samphire and roasted red pepper

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Risotto with samphire and roasted red pepper
 
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Makes: 4 portions
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Ingredients
  • 2 red peppers
  • 600 ml vegetable stock
  • 1 onion
  • 2 garlic cloves
  • 1 bulb of fennel
  • 250 gr arborio rice
  • 2 tbspn tarragon
  • 100 ml dry white wine
  • 160 gr samphire
  • 30 gr hazelnuts
  • 25 gr butter
  • 50 gr grated parmesan
Instructions
  1. Cut the peppers into quarters, take the seeds out and brush with some oil. Grill in the oven until the skin is black. Remove from the oven, place inside a plastic bag for 10 min to soften and peel the black skin off.
  2. Heat the vegetable bouillon to a simmer.
  3. For the risotto base, finely dice the onion, garlic and bulb of fennel. Heat some butter and oil in a hot pan and add the onion, garlic and fennel. Fry over a gentle heat for a couple of minutes until softened.
  4. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until almost all of the liquid has been absorbed.
  5. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  6. Meanwhile, toast the hazelnuts in a dry pan until they smell nice, chop, and set aside for later.
  7. Boil the samphire 2 min in boiling water, drain, and add to the risotto.
  8. Chop the roasted red peppers and stir in the risotto. Check for seasoning.
  9. When cooked, stir some melted butter and grated parmesan in the risotto to make it shine.
  10. Check the seasoning and serve the risotto with the toasted hazelnuts.
Stuff to know
Do not overcook the risotto nor let it catch.
Go easy on the salt since samphire is salt by itself. Also, some stocks are really salted.
Use special risotto rice like Arborio for this dish.
Replace the samphire by green asparagus when in season.

 

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Chinese stir fry with foo yung hai sauce

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Chinese stir fry with foo yung hai sauce
 
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Makes: 4 portions
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Ingredients
Foo yung hai sauce
  • 60 gr sweet soy sauce
  • 60 gr tomato ketchup
  • 35 gr tomato puree
  • 15 gr honey
  • 45 gr lemon juice
  • 30 gr stem ginger syrup
  • 1 tspn ground ginger
  • 1 tspn five spice
Vegetables
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 red bell pepper
  • 200 gr white cabbage
  • 100 gr green peas
  • 100 gr bean sprouts
  • 4 eggs
  • 4 spring onions
Instructions
Foo yung hai sauce
  1. Mix the sweet soy sauce, tomato ketchup, tomato puree, honey, lemon juice and stem ginger syrup.
  2. Stir until smooth and bring to a simmer.
  3. Add the ground ginger and five spice.
  4. Simmer for a couple of minutes.
  5. Season to taste and serve warm.
Vegetables
  1. Chop the onion and garlic. Sweat off until translucent.
  2. Dice the carrot and bell pepper and shred the cabbage. Cook with the onions until soft.
  3. Add the green peas and bean sprouts. Warm though with the other vegetables.
  4. Mix the sauce with the vegetables.
  5. Bake the eggs in a separate pan.
  6. To serve, place the eggs on the plate. Serve with the vegetables and sauce. Garnish with the spring onion and serve.
Stuff to know
Spice up the sauce with a chopped red chilli pepper.
Keep the sauce on a low heat or it will catch.
Replace the egg by stir fried chicken for a meaty option.

 

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Pizza dough

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Pizza dough
 
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Makes: 10 portions
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Ingredients
  • 1000 gr white flour
  • 20 gr dried yeast
  • 20 gr salt
  • 4 tbspn oregano
  • 5 gr sugar
  • 580 ml water
  • 80 ml olive oil
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
  4. Grease a baking tray and line it with baking paper.
  5. Roll the dough into a rectangle and place it on the tray.
  6. Prick the dough with a fork and bake in the preheated oven for 10 min at 180 ̊C until it just starts to colour.
  7. Cover the pizza with the sauce and vegetables. Sprinkle evenly with the grated cheese
  8. Preheat the oven to 180°C.
  9. Bake the pizza for 15 min or until the bottom is cooked through, the vegetables are done and the cheese has melted.
Stuff to know
Pre-baking the dough keeps it from getting moist and soggy.
It is possible to prebake the base a day ahead and to keep it at room temperature before finishing.
For pinwheels, roll the dough in a rectangle, fill it with sauce and very finely chopped vegetables. Roll it into a long cylinder and cut into spirals. Put cut side down on the tray, sprinkle with cheese, let proof and bake.
This quantity will feed 10 people or make about 20 pinwheels
Choose sauce and vegetables to your liking.

 

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Filo pastry veggie bag

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Filo pastry veggie bag
 
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Makes: 4 parcels
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Ingredients
  • 2 carrots
  • ½ swede
  • 400 gr butternut squash
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn five spice
  • 1 onion
  • 2 cloves of garlic
  • 350 gr mushrooms
  • 50 gr nuts
  • 2 tbspn golden syrup
  • 2 tbspn crème fraîche
  • 8 sheets filo pastry
  • 65 gr butter
Instructions
  1. Preheat the oven to 180 °C and line a baking tray with paper.
  2. Peel the carrot, squash and swede. Cut into a fine dice. Sprinkle with oil, salt, pepper, ground cumin, ground coriander and five spice. Roast in the oven until almost cooked.
  3. Dice onion and garlic. Stir fry on the stove until cooked. Dice the mushroom.
  4. Mix the onions, garlic and mushroom with the roasted carrot, swede and squash.
  5. Add the nuts, crème fraîche and golden syrup and taste for seasoning.
  6. Lay out a sheet of filo pastry, double it and place the vegetables in the middle. Brush the rim with melted butter and bring the corners up to create a parcel.
  7. Place the parcels on the baking tray and keep in the fridge until needed.
  8. When ready to serve, bake the parcels in preheated oven at 180 °C for 25 min or until the pastry is cooked and the filling is warm.
  9. Serve with dressed leaves and rocket.
Stuff to know
Make sure the filling is not too wet or the parcels will leak.
Brush the filo pastry with melted butter to seal the edges together.
Doubling the sheet of filo pastry before filling will make the pastry stronger and less likely to tear.
Keep the sheets covered with a damp towel to avoid drying them out.

 

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Quiche with celeriac and swede

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Quiche with celeriac and swede
 
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Makes: 4 portions
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Ingredients
Pastry
  • 200 gr flour
  • 4 gr salt
  • 100 gr cold butter
  • 25 gr cold water
  • 1 egg
Filling
  • 200 gr celeriac
  • 200 gr swede
  • 100 gr carrot
  • 1 red onion
  • 1 clove of garlic
  • 3 tspn sage
Topping
  • 3 eggs
  • 300 ml cream
Instructions
  1. Mix flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the cold water and egg to bring the dough together. Knead briefly until smooth but do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  6. Peel the celeriac, swede and carrots and cut in ½ cm cubes. Sweat off in some oil or butter until soft. Chop onion and garlic and add to the root vegetables. Cook until soft. Season with sage and salt and pepper.
  7. Add the cooked filling to the prebaked pastry cases. Mix the eggs with the cream and seasoning and some extra sage and pour in the pastry case.
  8. Bake the quiche in the oven at 180 °C until the eggs have set, about 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the bade with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
Replace the cream by yoghurt.

 

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Quiche with kohlrabi and apple

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Quiche with kohlrabi and apple
 
Author:
Makes: 4 portions
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Ingredients
Pastry
  • 175 gr flour
  • 4 gr salt
  • 50 gr cold butter
  • 75 gr walnuts
  • 50 gr cold water
Filling
  • 2 kohlrabies
  • 1 apple
  • 3 tspn sage
  • 150 gr brie or camembert
Topping
  • 3 eggs
  • 300 ml cream
Instructions
  1. Mix flour and salt. Chop the walnuts. Dice the butter. Rub the butter in to the flour and walnuts until the mixture resembles fine breadcrumbs. Add the cold water to bring the dough together. Knead briefly until smooth but do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  6. Peel the kohlrabies and cut in ½ cm cubes. Sweat off in some oil or butter until soft. Season with sage and salt and pepper. Dice the apple in ½ cm cubes and add to the pan to cook for a minute.
  7. Add the cooked filling to the prebaked pastry cases. Mix the eggs with the cream and seasoning and some extra sage and pour in the pastry case. Slice the brie or camembert and place on top of the quiche.
  8. Bake the quiche in the oven at 180 °C until the eggs have set, about 20 to 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the base with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.

 

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Quiche with broccoli and cashew nuts

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Quiche with broccoli and cashew nuts
 
Author:
Makes: 4 portions
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Ingredients
Pastry
  • 200 gr flour
  • 4 gr salt
  • 100 gr cold butter
  • 1 egg
  • 1 tbspn cold water
Filling
  • 500 gr broccoli
  • 75 gr cashew nuts
  • 200 gr brie
Topping
  • 3 eggs
  • 300 gr yoghurt
Instructions
  1. Mix flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Knead briefly until smooth bit do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  6. Cut the broccoli in tiny florets and cook in salted boiling water until just tender. Drain and place them in the prebaked pastry shell. Sprinkle the cashew nuts on top. Season to taste.
  7. Mix the eggs with the yoghurt and seasoning and pour in the pastry case. Bake the quiche in the oven at 180 °C until the eggs have set, about 20 to 25 min. Slice the brie and place on top of the quiche. Bake for a couple of more minutes to allow the brie to melt.
Stuff to know
This quantity will feed 4 people and line a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Pricking the base with a fork before baking blind will prevent the dough from puffing up as it bakes.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
Add some cooked chicken for a non-vegetarian option.

 

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Mushrooms on toast

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Mushrooms on toast
 
Author:
Makes: 4 portions
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Ingredients
  • 500 gr mushrooms
  • 50 gr unsalted butter
  • 3 garlic cloves
  • 1 tspn fresh thyme
  • 4 slices of rustic bread
  • 100 ml double cream
  • 2 tbspn fresh parsley
  • 1 tspn balsamic reduction
Instructions
  1. Slice the mushrooms, chop the onion, parsley and garlic. Set aside until needed.
  2. Heat the butter and a trickle of vegetable oil in a hot pan. The butter should foam.
  3. Start toasting the bread.
  4. When the butter and oil are foaming, add the mushrooms, thyme and onion in the pan. Don't move them around too much but give them time to go golden.
  5. Season the mushrooms with a pinch of salt and ground black pepper.
  6. Add the chopped garlic and fresh parsley for the last 30 seconds.
  7. Add a splash of white wine at the end. When this has bubbled off, add a tablespoon of double cream and bubble to reduce to a sauce consistency. Scoop the mushroom on the toast.
  8. Serve the mushroom on toast with rocket and a balsamic reduction.
Stuff to know
Do not overcook the mushroom.
Starting to cook the mushroom on a high heat will give a better flavour than letting them stew away on a low heat
Replace some of the mushroom by some (rehydrated) wild mushrooms.

 

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Mushroom and leek risotto

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Mushroom and leek risotto
 
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Makes: 4 portions
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Ingredients
  • 1 onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 carrot
  • 300 gr Arborio rice
  • 75 ml dry white wine
  • 800 ml vegetable stock
  • 700 gr mushrooms
  • 1 leek
  • 100 gr green peas
  • 2 tbsp fresh parsley
  • 25 gr butter
  • 1 tbspn grated parmesan
Instructions
  1. For the risotto base, finely dice the onion, carrot, celery and garlic. Heat some butter and oil in a hot pan and add the onion, celery and garlic.
  2. Fry over a gentle heat for 2-3 minutes, until softened.
  3. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
  4. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  5. Slice the leek and mushrooms. Chop the parsley.
  6. When ready to serve, stir fry the mushroom and leek in some butter until almost cooked. When the vegetables are almost cooked, mix them with the cooked risotto and add the green peas. Stir together until combined and hot.
  7. When warm, stir in the parsley and some melted butter to make the risotto shine. Check the seasoning and serve with freshly grated Parmesan.
Stuff to know
Do not overcook the risotto nor let it catch.
You can cool down the risotto base and store in the fridge until later and reheat when needed.
Replace some of the mushroom by wild mushrooms.
Soak some dried mushrooms in hot water for 15 min, drain and the liquid to the risotto. Stir in the soaked mushrooms just before serving.
Stir fry 350 gr diced chicken breast with the mushrooms and leeks for a non-vegetarian version.

 

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Mushroom bourguignon

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Mushroom bourguignon
 
Author:
Makes: 4 portions
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Ingredients
  • 60 ml olive oil
  • 25 gr butter
  • 700 gr mushrooms
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • 25 gr flour
  • 250 ml red wine
  • 250 ml vegetable stock
  • 2 tbspn tomato paste
  • 2 tbspn thyme
  • 100 gr pearl onions
Instructions
  1. Quarter the mushrooms. Heat half off the olive oil and butter in a heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release liquid any and remove them from pan.
  2. Dice the onion, carrot and garlic. Add the second tablespoon of olive oil. Cook carrots, onions, thyme, salt and black pepper for 10 minutes until the onions are lightly browned. Add the garlic and flour cook for just one more minute.
  3. Add the wine to the pot, deglaze the pan, and stir in the tomato paste. Return the mushrooms with any juices that have collected and pour in enough stock to just cover the vegetables.
  4. Simmer for 20 minutes until mushrooms are very tender. Add the pearl onions and simmer for five minutes more. Season to taste.
  5. To serve, sprinkle the stew with chives or parsley, serve with new potatoes, papardelle pasta or mashed potatoes and a dollop of sour cream.
Stuff to know
Make sure the mushrooms are cooked but retain some texture.
Serve with grilled polenta instead.
Traditionally, a red burgundy wine is used.
If the stew is too thin, mix some cornflour with cold water and stir this in to the sauce. When boiling, the sauce will thicken.

 

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Halloumi burger

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Halloumi burger
 
Author:
Makes: 9 burgers
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Ingredients
  • 300 gr carrot
  • 300 gr courgette
  • 15 gr fresh ginger
  • 250 gr halloumi
  • 3 spring onions
  • 15 gr fresh parsley
  • 10 gr ground coriander
  • 10 gr ground cumin
  • 5 gr paprika powder
  • 2 eggs
  • 130 gr bread crumbs
Instructions
  1. Peel the carrots and grate them coarsely. Grate the courgette. Place them in a colander and let them drain for 5 min.
  2. Wrap the carrot and courgette in a towel and squeeze out as much juice as possible.
  3. Grate the halloumi and chop the ginger.
  4. Chop the parsley and spring onions.
  5. Thoroughly but carefully, mix together the carrots, courgette, halloumi, ginger, parsley, spring onions, ground coriander, ground cumin, paprika powder, eggs and bread crumbs with a little salt and some pepper.
  6. Portion the mix, shape the portions into burgers and let them set in the fridge for a minimum of 30 min.
  7. Fry the burgers in some oil until warm, browned and cooked through.
Stuff to know
This amount will yield 9-11 burgers.
Don’t make the mixture too wet or the burgers may break during frying. The amount of bread crumbs needed may vary depending on how wet the vegetables are.
It is possible to make the burgers a day ahead and store them in the fridge.
Serve the burgers for instance with a jacket sweet potato or a sweet potato and spinach salad.
Be careful with the seasoning since halloumi is already salty.
Halloumi is a cheese from Cyprus. It is one of the few cheese who do not melt when heated and is therefore ideal for grilling.

 

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Goat cheese burger

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Goat cheese burger
 
Author:
Makes: 4 portions
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Ingredients
  • 8 portabello champignons
  • 1 bell pepper
  • ½ courgette
  • ½ aubergine
  • 125 gr goat cheese
  • 4 burger buns
  • 2 tomatoes
  • 1 red onion
  • 1 little gem
  • 4 tbspn mayonnaise
  • 4 gherkins
  • 2 sweet potatoes
Instructions
  1. Remove the foot of the Portobello’s, sprinkle with salt, pepper, oil and roast in the oven at 180°C for 8 min or until almost cooked.
  2. Dice pepper, courgette and aubergine, sprinkle with salt, pepper, oil and rosemary and roast in the oven for 12 min until almost cooked.
  3. Divide the roasted vegetables on half of the mushrooms. Slice the goat cheese and place a slice on the vegetables. Place the remaining Portobello on top of the filling.
  4. Toast the burger buns. Slice the tomatoes and the red onion. Slice the onion into rings as thick as a pound coin is.
  5. Peel the sweet potatoes, cut into fries, boil for 3 min and drain. Pat dry with kitchen paper.
  6. When ready to serve, bake the goat cheese burger in the oven for 10 min or until hot and fully cooked. Stir fry or deep fry the sweet potato fries.
  7. Spread the mayo on the burger, add a leaf of little gem, sliced red onion and tomato. Place the the goat cheese burger on the bun. Serve with the gherkin.
Stuff to know
Do not overcook the vegetables. Tehy will cook again when baking the mushroom burgers.
Season the roasted vegetables well.
Replace the roasted vegetables by wilted spinach.

 

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Mushroom stroganoff

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Mushroom stroganoff
 
Author:
Makes: 4 portions
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Ingredients
  • 400 gr mushrooms
  • 2 onions
  • 2 garlic
  • 250 gr mushrooms
  • 2 bell peppers
  • 2 tbspn paprika powder
  • 2 tbspn tomato paste
  • 250 ml water
  • 200 ml tinned tomatoes
  • 1 beef stock cube
  • 15 ml Worcestershire sauce
  • 2 tbspn paprika powder
  • 15 gr oil
  • 125 ml crème fraîche
  • 2 tbspn corn starch
  • 1 tbspn water
  • 4 gherkins
  • 2 tbspn parsley
Instructions
  1. Slice the mushroom and bell peppers and stir fry with some salt, pepper and paprika powder.
  2. Dice the onion and garlic and sweat off in the same pan. Add the paprika powder and stir fry for a minute until fragrant.
  3. Add the tinned tomatoes, and enough vegetable stock to just cover the vegetables.
  4. Simmer until the vegetables are tender, for about 30 min. Season to taste.
  5. Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
  6. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning.
  7. Spoon the stroganoff on the plate and garnish with a gherkin. Serve with rice, pasta or new potatoes.
Stuff to know
Since there is no meat in this recipe, it is a quick meal to prepare.

 

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