Category Archives: Starters

The Glass Strawberry

29 Wednesday Jan 2020

Posted by in Main Courses, Snacks and Tapas, Starters, Sweet Things, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

, ,

To start with – what a fab name for a restaurant! This cafe in Doncaster is one of my must do stops when I visit the town. The food is freshly cooked and super tasty, the service friendly and efficient, and the decor bright and cosy at the same time. You can eat lunch at a dining table or lounge on a comfy sofa with your coffee and cake.

I have my favourite dish that I like to order, The Naked Vegan Burger. Two burgers made from quinoa, beetroot and edename beans, served with yummy sweet potato fries, mixed salad and a pot each of hummus and sweet chutney.

If this is not for you, worry not, the menu has plenty to tempt all tastes – from breakfasts to sizzling pizzas. You can see the full menu on their website – http://www.theglassstrawberry.co.uk

Tofu Scramble with Spinach & Mushrooms

26 Sunday Jan 2020

Posted by in Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

, , , ,

This delicious breakfast dish was adapted and cooked for me by Richard from Doctor Rupy Aujla’s recipe for Tofu Scramble. I will now be experimenting with swapping tofu for eggs in all my favourite scramble recipes.

For two servings –

300 grams firm or silken tofu

70 grams mushrooms

3 spring onions

70 grams baby spinach

salt and freshly ground black pepper

A good pinch of mixed herbs

1/2 teaspoon ground turmeric

olive oil / coconut oil

Slice the mushrooms. Any type of mushroom will work in this recipe, shiitake are particularly good.

Drain the tofu and dry well with a clean tea towel or kitchen paper.

Put in a bowl and mash with a fork. Add the turmeric and seasonings.

Put the mushrooms into a frying pan with enough water to come up to just about half way up the mushrooms.

Cook on a medium heat until the water has been absorbed and the mushrooms are cooked to a softness.

Add half a tablespoon each of olive oil and coconut oil and then the sliced spring onions. Fry for two or three minutes to soften the onions.

Add the tofu and gently mix as it heats through.

Once the tofu is warm, add the spinach and continue gently mixing as the spinach wilts.

Serve on whole meal toast drizzled with a little olive oil.

Pickled Salad

14 Tuesday Jan 2020

Posted by in Preserves, Starters, Techniques, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

, , , ,

This fresh light salad can be made with many different vegetables depending on the season, I will give you the recipe of exactly what I put in this time, and at the end of the recipe a list of the other vegetables that like this type of marinade. The salad is made in a large glass jar which is put on a sunny windowsill for a couple of days to lightly ferment and tenderise the vegetables. The fermentation also adds to the prebiotic qualities of the vegetables.


50 grams sea salt

20 grams sugar

750 ml water

400 ml cider vinegar

romanesco cauliflower – cut into smallish florets

carrots – peeled and very thinly sliced

radishes – very thinly sliced

Spring onion and garlic – sliced diagonally

mustard seeds

In a large jug, mix the water and vinegar with the salt and sugar. Stir well.

Layer the vegetables in a large jar adding a sprinkling of mustard seeds as seasoning with each set of layers.

Push the layers down to compact the vegetables and then see if you need more layers. Once the vegetables soften they will naturally compact down, so it’s a good idea to firm them down at this stage.

Once the jar is full, add the brine and vinegar, fill to the top of the jar.

Stand the jar in a container to catch any overspill of liquid. You will need to put something in the neck of the jar to weigh down the contents and stop them rising above the liquid. I use a small round plastic container to fit inside the jar neck, and a jar of beans as the weight.

Place the whole contraption on a sunny window sill for 2-3 days to ferment. The vegetables will emit bubbles of gas as they marinade, which will push some of the liquid out over the top of the jar, hence the need to have a container to catch the excess.

Once the bubbling has stopped remove the weight, top up the jar with the overspill liquid and more of the brine mix if necessary. Put the lid on the jar. Wash the outside of the jar.

Leave the salad to continue marinating in the fridge for a couple more days and then it will be ready to eat.

The salad will keep for a couple of weeks, so doesn’t need to be eaten all in one sitting.

Other vegetables that can be used for this salad are: white cabbage, Chinese leaves, red peppers, bean sprouts, cucumber and courgettes, broccoli and white cauliflower. The spice and seasoning can be varied too, I used mustard seeds to complement the cauliflower. Dill is traditional in Eastern Europe, coriander, caraway seeds, fresh herbs, citrus peel. If you want to give the salad a more oriental flavour, then add fresh ginger, lemon grass and chilli….and maybe a splash of Nam Pla. Have a play with flavours and see which ones you like!

Sweetcorn Fritters with Pickled Salad

14 Tuesday Jan 2020

Posted by in Food for One, Main Courses, Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

, , ,

Not much is better than a sweetcorn fritter. They can be made with several types of flour, although I prefer them made with either buckwheat or chickpea four, which add protein to the dish. The addition of onion and garlic gives a more savoury taste to balance the sweetness of the corn, and of course a little finely chopped fresh chilli goes well.


Per person

50 grams flour – buckwheat/chickpea/wheat

90 grams sweetcorn – either cut straight from the cob/ frozen/or tinned – keep any liquid from the tin

10 grams green pumpkin seeds

1 teaspoon finely chopped onion

1/2 teaspoon finely chopped garlic

salt and freshly ground black pepper

oil for frying

Mix the flour with the sweetcorn, pumpkin seeds, and onion and garlic.

Add enough water, including any water from the tin if using tinned corn, gradually to make a thick but spreadable batter.

Season with salt and pepper.

Heat the oil in a frying pan until quite hot then add a tablespoon of the batter to make a smallish fritter. I like to make a trail one to check that the batter is not too thick or thin. If the batter is a bit thin there is no problem adding a little extra flour at this stage to thicken it up. Likewise add a small amount more water if it seems too thick.

When you are happy with the consistency of the batter, go ahead and make several smallish fritters.

When the critters are brown and crispy on one side, turn over and cook the other side. Once done remove and drain excess oil onto kitchen paper.

Braised Lettuce & Peas

09 Thursday Jan 2020

Posted by in Food for One, Main Courses, Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

,

A dish that is so simple but the combination of ingredients tastes better than you would imagine. This used to be a springtime dish that celebrated the first and sweetest peas and lettuce of the season, now with frozen tiny sweet peas and year round lettuce from this warm region of Spain it can be made any time of the year.


Per person

2 tablespoons of extra virgin olive oil or the same amount of butter

1 spring onion

1/2 spring garlic

1 small lettuce

150 ml small sweet peas

100 ml vegetable stock

sea salt and freshly ground black pepper

Cut the onion and garlic in diagonal slices

Warm the oil or butter in a shallow pan that has a lid.

Add the onion and garlic and fry for a couple of minutes until translucent.

Cut the lettuce into quarters and add to the pan then add the peas and the stock.

Cover and leave to cook on a low heat for 3-4 minutes.

Carefully turn over the lettuce to ensure even cooking.

Let cook a further 3-4 minutes, by which time the lettuce should be wilted but still with a bit of bite.

Season with salt and freshly ground black pepper and serve.

Mushroom Consommé – and making vegetable stock

06 Monday Jan 2020

Posted by in Starters, Techniques, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

,


Making vegetable stock is easy especially if you have the tougher leaves from your own vegetables or buy them from a market where they are not trimmed down to the cleaner more tender parts. Don’t be rigid about what goes into the stock pot, pea and bean pods are fine, the tough stems of broccoli and cabbage, the sad vegetables in your bin at the end of the week including wrinkly tomatoes and peppers and, failing all that, one of those mixed stew packs will make good stock. I generally like to include onion and carrots, and then whatever else is available, the more variety the better.

The stock for this soup was made with –

the pods from some broad beans

the green tops of a bunch of spring onion and a bunch of spring garlic

the base and tough stems of one of those green cauliflowers with pyramids

the white stems of a bunch of Swiss card

the thick stem of a broccoli

a couple of soft carrots

Wash everything and scrub rather than peel the carrots. Trim dirty ends off then roughly chop everything and put in a large pan.

Pour in boiling water to just cover, bring to the boil then turn down the heat and leave to simmer for an hour.

Don’t add salt at this point as when you come to use the stock you may want to add salty flavourings or reduce the stock in which case you would end up with a dish that’s too salty.

Turn off the heat and leave to cool.

MUSHROOM CONSOMMÉ – three servings

1.2 litres vegetable stock

50 grams Fresh enoki mushrooms

1/2 teaspoon marmite

1 teaspoon light soy sauce

2 slices fresh ginger

finely chopped parsley

Put the cool stock in a pan and add the mushrooms and ginger.

Stir in the Marmite and soy sauce.

Leave the soup for at least an hour for the flavours to blend.

Ten minutes before you are ready to serve the soup, bring it slowly to the boil and let simmer for a couple of minutes.

Serve with the parsley sprinkled over.

Grilled Vegetables with Romesco Sauce

20 Friday Dec 2019

Posted by in Food for One, Main Courses, Sauces, Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

, , , ,

I love grilled vegetables, especially grilled broccoli. This method of cooking seems to concentrate the flavour of each vegetable. I crush a clove of garlic with some coarse salt with a pestle and mortar, and then add olive oil to make a garlicky oil with which to paint the vegetables.

Romesco Sauce originated in Tarragona, Cataluña and traditionally is served with fish, but can make a great dipping sauce for vegetables. It is slightly spicy, garlicky and almondy.

Per person

  • 35 grams almonds
  • 1 clove garlic
  • olive oil
  • 1/4 teaspoon sweet and sour smoked paprika
  • 1 tablespoon chilli jam
  • juice of 1/2 lemon
  • 1 1/2 to 2 tablespoons vegetable stock or water

Lightly toast the almonds in a thick bottomed pan on a low heat, stirring from time to time until light golden. Remove to the bowl of a small food processor.

Finely chop the garlic and fry in olive oil until golden brown. Add to the almonds.

Whizz these until the almonds are finely chopped

Add the rest of the ingredients except the stock or water, only add a tablespoon of this and whizz the mix again until a thick mayonnaise consistency.

Add a little more stock or water if the consistency is too thick.

Linguini with Fresh & Sundried Tomatoes, Green Olives & Basil

04 Friday Sep 2015

Posted by in Food for One, Starters, Vegetable Dishes

≈ Leave a comment

Tags

, , , ,

I was inspired by the tomato pasta of my last post to cook something similarly fresh tasting. So this quick to prepare dish is the result, using ingredients that I already had in the store cupboard. I give you the recipe exactly as I did it, but of course if you don’t have Aliolli and/or Chilli Jam in your cupboard, change for fresh garlic and chilli to taste.

A perfect lunch for one or a light colourful starter if you halve the amounts per person.

IMG_1876

LINGUINI WITH FRESH & SUNDRIED TOMATOES, GREEN OLIVES & BASIL

Per person –

30 gms linguini

10 ml olive oil

1 large tomato

3 sundried tomatoes

6 green olives

1.25 ml aliolli

2,5 ml chilli jam

Fresh basil leaves

Salt & freshly ground black pepper

Get a pan of water heating up for the pasta. Add to it 5 ml of the olive oil and half a teaspoon of salt.

When the water is boiling, add the sundried tomatoes to the water and let simmer for a couple of minutes. Scoop out and leave to cool.

Add the linguini to the water and leave to cook at a medium simmer.

Put the other 5ml of olive oil in a shallow pan. Add the aliolli and chilli jam.

Slice the sundried tomatoes and add to the pan.

Remove stones from the olives and cut each olive in half. Add to the pan.

Halve the tomato across its equator and using a fine grater grate the pulp into a bowl until you are left with just the skin in your hand. If the grater is fine enough it should sift out the majority of the seeds. If the odd seed makes it into the sauce, it is not the end of the world.

Add the fresh tomato pulp to the shallow pan.

Roughly chop the basil leaves.

When the pasta is two or three minutes from the al dente stage of crookedness, slowly heat the sauce stirring to mix all the ingredients.

Once the pasta is cooked, drain and add to the sauce. Mix well to coat the pasta with the sauce. Season with salt, freshly ground black pepper and two thirds of the basil leaves. Turn again to mix in.

Turn into a pasta bowl and garnish with the rest of the basil leaves.

Enjoy!

Al Fresco, Via Savona, 50, Milano

30 Sunday Aug 2015

Posted by in Starters

≈ 1 Comment

Tags

, , , , , , , , , ,

I was recently in Milan on a mainly art viewing trip, but of course one also has to eat. We managed to find a couple of restaurants with not only verdant gardens in which to enjoy the cool of the evening after a hard days gallerying, but amazing food too. Al Fresco was our favourite.

Al Fresco 2

To start we had a couple of dishes to share.

Bruschetta topped with Ricotta Cheese, Anchovies and Sweet Onions pickled in Raspberry Vinegar.

A plate of the most tender Parma Ham served with Polenta Crispbread and pickled courgettes.

IMG_1754 IMG_1755

Then I had as a main course –

Potato Gnocchi with Baby Lamb Ragout, Pecorino Cheese and Black Truffle

Delicious……

IMG_1756

………Jeanne had –

Pork Fillet cooked with Marsala Wine, Spinach, Pine-nut Cream, Pantelleria Raising and Lambrusco Vinegar…….

IMG_1757

……….and Simon –

Maccheroni Pasta with Raw Tomatoes, Olives, Capers, Basil Cream and Buffalo Stracciatella Cheese

IMG_1758

I will leave it to you to formulate and experiment with recipes for these dishes. Should I have a go myself and achieve success, you will be the first to know.

A Mid-Week Dinner – Continued

27 Friday Mar 2015

Posted by in Starters, Sweet Things, Vegetable Dishes

≈ Leave a comment

Tags

, , , , , , , , , ,

For the – probably one of you – who has been waiting for the rest of the recipes for this dinner, here at last they are. IMG_1518 SPINACH WITH PINE NUTS AND RAISINS

For 4

25 grams pine nuts

A good bunch of fresh tender spinach

Olive oil 25 grams small golden raisins

Salt and freshly ground black pepper

Firstly toast the pine nuts until a golden brown in a thick based pan over a low heat. Shake the pan from time to time to turn the nuts.

Wash and drain the spinach.

Heat a tablespoon of oil in a shallow pan. Add the spinach, cover and let wilt for a couple of minutes over a low heat.

Add the pine nuts and raisins and stir to mix.

Season then cover the pan again and leave to cook for about five minutes.

Serve on hot plates.

PRAWN WITH GARLIC, LEMON AND PARSLEY

For 4

20 medium sized peeled prawns

1 large clove garlic

Olive oil

Juice of half a lemon

Chopped flat leaved parsley

Heat a tablespoon or so of olive oil in a frying pan.

Add the chopped garlic and fry until light brown.

Add the prawns and cook quickly on a high heat until opaque and slightly browned.

Squeeze in the lemon juice and stir to collect any brownings at the bottom of the pan.

Sprinkle in the parsley and serve immediately on a hot dish.

IMG_1525 CARAMELISED FIG CUSTARDS

FOR 4

The only remotely complicated thing about this recipe is remembering to cook the custards early enough that they can cool completely. You can of course cook them the day before they are needed.

I will point out also that it is not an error that the custard does not have sugar added to it. There is enough sweetness in the caramelised fig to balance the less sweet custard.

4 tablespoons caramelised fig jam

Butter for greasing your pots

2 eggs

200 ml full fat milk

Few drops vanilla essence

Preheat the oven to 140C

To cook this you will need individual ovenproof pots for the custard. Most crockery is oven proof provided you don’t heat or cool it too rapidly. I used some glass coffee cups to cook my custards.

Grease the pots with butter and then put a tablespoon of the fig jam in the bottom of each.

Break the eggs into a jug and whisk lightly to mix.

Add the milk and vanilla essence and whisk a bit more to mix this.

Pouring through a sieve to remove any solid bits in the egg, pour the custard into the pots.

Put the pots into a deep baking dish and add boiling water to the dish to come about 2cm up the pots. This prevents the custards getting too hot and burning on their bases.

Put in the oven and leave to cook for about an hour until the custards are just set.

Remove from the oven and leave to cool completely.

To serve slide a thin knife around the edge of the custard, put a small plate on top of the pot and invert the whole lot. You may have to give the custard and encouraging shake. If any of the jam stays in the pot, simply spoon neatly on top of the custard.

MINI CARDAMOM SHORTBREADS

100 grams plain flour

40 grams fine semolina

Quarter teaspoon ground cardamoms

30 grams sugar

100 grams butter

Put all the dry ingredients in a bowl and mix.

Cut the butter into small pieces into the flour mix and rub in.

Bring the mix together in a firm dough.

On a floured surface roll the dough out to just under a centimetre thick.

If you have a very small round cutter – ideally about 3cm diameter – then cut into small biscuits. Otherwise cut into small squares or lozenges.

Bake at 150C for about an hour until pale golden.