Today, is the International Vegetarian Day so I will be sharing some of the great recipes appearing online. I love veggies. Never eat enough. Starting by this Turkish egg dish.
Reminds me of the Chakshouka dishes my Friend Andre Nataf, father of JP Nataf of Les Innocents Rock band, that I have no news, used to prepair. He used to fry chopped onions, lots of garlic and red peppers, all slowly fried, add tomatoes, leave it to cook slowly with Tunisian spieces. Served with a fried egg on top or another version was with mergez sausages. Recette de Chakshouka Marmiton en francais.
Thisurkish recipe inspired me to create a dish with what I had available in my fridge:
- 1 egg plant or aubergine as you prefer to call it, diced
- two big white mushroom, chopped
- two garlic cloves, finely chopped
- 1 can of diced tomatoes,
- two-three sun dried tomatoes, chopped
- one big red onion, chopped and fried
- spices: curcumin, paprika, and the cinammon that I love so much.
Start by frying the eggplant with two spoons of oil, I use olive oil and cover the pan to avoid using too much oil, once the egg plants are translucent, add the mushrooms, then the onions, the garlic, the can of tomatoes and the spieces, let it cook slowly for 20′. serve with topping with fried eggs.
Another of my favourites vegetarian recipes, Spinach, Mushroom and Feta Quiche. Bring all the way from Persia, one of my sources of recipes.
The Grilled eggplant and cheese dip (kashk-e bademjan) My every day variant is very easy: just fry a little bit the auberines with the onions, add the garlic, the white persian sauce, let it cook slowly, covered. make fried onions and just a minute fried dry mint, add the white sauve few minutes before the end, sprink;e with the fried onions and mint, add walnuts if yyou like. It’s delicious with Perisian bread if you can find some. More healthy, the series of Borani.
One of the easiest, Borani with spinach. Simply cook the thoroughly washed spinach, add a small spoon of olive oil, garlic and cinnamon. Serve it with greek yoghourt and garlic with herbs.
I use lots and lots of fine herbs. they are delicious and healthy.
Keep watching, more recipes to come!
As I have now one child at Uni who loves cooking and needs ideas for simple quick recipes, I will post few here so she can get inspired. I had a meal with a lovely Malaysian lady who like many of my friends has travelled the world and enriched her culture, including her culinary range. She made me few delicious vegetarian dishes we savoured with a bottle of Prosecco. The Mexican quesadilla is something I know my daughter would love to cook as she is not keen on meat. It can be served with salad, guacamole, sour cream, salsa, jalapenos,… Very simple, using preferably corn tortillas, filled with grated cheddar cheese, black beans mixed with diced tomatoes, chopped onions, and coriander or what ever else you like. Just fry the tortilla, add the cheese, the beans and tomatoes, fold the tortilla in half to make the sandwich, fry on each side and serve with a healthy delicious guacamole. More recipes can be found here and here the Jamie Oliver version is here The rest is down to imagination to fill it in with whatever you like, chicken, more cheese, ham, refried beans and black olives, etc….. Watch the video : <a href=”Black beans and corn quesadilla” title=”quesadilla black beans and corn”>Quesadilla Black Beans and Corn UPDATE: I tried the recipe adapting it to the ingredients I had : a can of five beans salad Napolina, salsa sauce, cheddar cheese, red onions, creme fraiche to replace the sour cream. I quite like the idea of adding brown sugar as suggested on the video. I am also very keen on cumin used in many mexican recipes. So I fried half of my chopped red onion with the drained beans, added cumin, salsa then a good spoon of brown sugar. The rest is as the original recipe with the other half of the chopped onion added without frying so it kept its sharp and crunchiness. I have to say, I lie the mixure of cumin and the sweetness of the brown sugar. Please let me know how you’d like yours.
Instructions by the chef:
Add Olive oil, chopped onions, chicken in small pieces, chopped ginger, Green olives, a coffee spoon of white pepper, salt, juice of 2 lemons, small coffee spoon of cucurmin, garlic, all mixed in a pan and cook add lemon juice, parsley,
Leave 20 minutes, and then add water to cover it, That’s all. served with couscous. heathy and so delicious.
Enjoy the mint tea.
Essaouira is a hidden gem of Morocco. The ramparts, the port, the dance of the cawing seagulls, the immense beach, the perfume of the sea air…
Thanks to the ocean breeze, Essaouira benefits from a cool air that allows you to relax under the sun without suffocating.
1 kg chicken
3 medium size onions
1 pod small garlic
1 inch ginger
4 large tomatoes
A bunch of Fresh coriander
Turmeric 1/2 tea spoon
Red chilli powder 1 tea spoon
Pink Hymalayan Salt to taste
Whole spices for roasting
2 table spoon coriander seeds
1 table spoon cumin seeds
3 black whole cardamom
2 inch cinnamon stick
2 bay leaves
1 table spoon black peppercorns
Ghee for cooking
1. Slice onions thin , grate the ginger and garlic and chop the tomatoes finely.
2. Dry roast the whole spices then Grind them, do not open the lid.
3. Sauté the onions till golden brown then add the ginger garlic paste, stir for a few seconds and then add tomatoes.
4. Let the tomatoes soften and leave water before adding turmeric, chilli powder and salt.
5. Now add the chicken, mix well, cover and cook for 10 minutes.
6. Add the dry roasted spices and lemon juice ( to taste)
7. Cover again and cook for another 20 minutes on low heat.
8. When the oil floats on top of the curry, it’s ready.
9. Garnish with chopped fresh coriander .
1 cup basmati rice
Water 2 cups
1 bay leaf
1/2 tea spoon cumin seeds
Salt to taste
Half cup fresh peas ( optional)
Ghee or butter
In a pot add ghee, add cumin seeds once they crackle then add bay leaf followed by washed rice, mix till rice grain is coated with ghee ( gently though ) add water, salt and peas .
Bring the water to a boil then cover n cook on low heat.
Once all the water has evaporated, fluff rice with fork and leave for 5 minutes before serving.
Chop as you like and dress them with chat masala , lemon juice and herbamare salt ( it’s infused with herbs )
Itadaka is the online store I order my grocery from – enjoy.
Get two chicken breast, my favourites are from M&S . Cut the chicken in tin slice. Shop one leek and cook in hot water for 10-12′. While the leek is cooking, fry the chicken on both sides, while frying, chop one pack of mushroom. Add the mushrooms onto the chicken pan, then add the leek, add one cup of risotto rice, add some hot water or chicken broth, just enough to cover the rice, cover and let it cook at medium temperature, turn it few times, add hot water, add white wine and rosemary. It’s ready after 30-40′. Served with rocket salad, sprinkle parmeggiani.
I had let down This blog due to many family and work commitments. The dinner tonight inspired This quick post to share with my friends.
This is definitely one of our fav dinners.
Terribly easy. Surely much better than any take away. Before taking kids to after school activities, I just washed the chicken, salt pepper, a bit of oil. Today with shalottes, 2 garli cloves, thyme, parsnip and sweet potatoes. You can create as many options as you like with your favourites veggies or spices. Tuck in the oven at 190 C, half an hour – 45′ later all is done, let in warn oven to be served when back at home. Served with green beans.
Easy, cheap and yummy. The dogy loves it and we’ll have sandwich left overs next day. Maybe considering a coronation chicken.
Boil potatoes and eggs, I suggest one kilo of potato for 6 eggs, shop a big can of russian gurken (not sweet by pickled), shop black olives, cook three or four chicken breasts.
Shop everything in small pieces. Make a sauce with mayonnaise, one table spoon of sugar, a table spoon of vinegar, one lime juice, one table spoon of olive oil, a coffee spoon of french mustard, two table spoons of milk. Mix all together with salt and pepper.
cover with mayonnaise and decorate as you like, this is ideal for parties or for sandwich.
Start by chopping all vegetables. I personnally like onion, spring onion, mashrrom, courgette, aubergine, red and/or pepper or a bag of ready vegetable mix, and soja. Basiacally, it all depends on what you find in your fridge or market.
Once all vegetables have been chopped, chose your type of chinese noodle.Usually the instructions ask you to boil them few minutes in water, before draining. then add one spoon of vegetable oil, fry the onions first, then add half of the vegetables, add ginger and garlic, I use 2/3 cloves of garlic. If you add everything in once they won’t get fried as they should. once all is fried, take them off, fry your noodles for few minutes, add some fish sauce, if you don’t have, soja sauce would do. Finally add the vegetables to the noodles. fry few minutes and it’s ready to serve. sprinkele some coriander.
I recommend green tea or Jasmin tea to accompany the meal.
Bon Appetit !
Today’s recipe has been graciously past on by a French Lawyer known on Twitter as @Lawyer971.
You would be surprised by the number of lawyers who enjoy cooking. Part of life appreciation and the share of pleasure. Actually, one of my good Twitter bud’s Nicole Black (@NicoleBlack) has created a Twitter List of ‘Epucrian lawyers’). She is herself a good cook, here is her Pinterest.
A good recent read was this ‘9 Timeless leadership lessons from Cyrus the Great‘. I especially like this paragraph :
“When I became rich, I realized that no kindness between man and man comes more naturally than sharing food and drink, especially food and drink of the ambrosial excellence that I could now provide. Accordingly, I arranged that my table be spread everyday for many invitees, all of whom would dine on the same excellent food as myself. After my guests and I were finished, I would send out any extra food to my absent friends, in token of my esteem.”
What I love with this recipe is its simplicity and lovely presentation. There is a secret behind that, only @lawyer971 can reveal.
Here is the recipe, she kindly sent to me:
Lentilles consommées, recette de ma maman:
Pour 200 grammes de lentilles
1 oignon rouge
faire tremper les lentilles au moins dix heures la veille dans de l’eau.
Les égoutter, puis les mettre dans une cocotte minute, ajouter un oignon rouge émincé, du laurier et recouvrir d’eau.
Faire cuire 15 mns à la cocotte
Ensuite, une fois que les lentilles sont cuites, saler et poivrer.
Faire revenir les lardon dans de l’huile, saler légèrement les lardons
Mettre les lardons et les carottes coupées en rondelles dans les lentilles et laisser cuire quelques minutes à feu très doux.
(Ask Google for translation, if it doesn’t work, I’ll do it for you. Good deal ?)
AND LOOK AT HER HOMEMADE PIZZA ! YUMMY ?
Dinner tonight, miso soup, sushi and sashimi followed by Spanish Bunuelos. Enjoy!
and the Spanish Bunuelos for desert !
Recipe for Bunuelos :
Hemos explicado algunas recetas de buñuelos pero creemos que esta vez le toca a todo un clásico, los Buñuelos de viento. Este es un dulce típico en algunas regiones en la celebración del Día de Todos los Santos. Son muy fáciles de preparar y muy ricos, aquí os presentamos una receta.
200 gramos de harina, 50 gramos de mantequilla, 5 huevos, ½ litro de leche, 1 vaso pequeño de agua, 1 corteza de limón, azúcar, un poco de canela, aceite y sal.
Deposita en un cazo la leche y el agua, añade también la corteza de limón y una pizca de sal. Coloca el cazo en el fuego y cuando entre en hervor, agrega la harina de golpe y con el fuego bajo, remueve bien todo el compuesto.
Aumenta el fuego y prosigue la cocción hasta que veas que la mezcla se separa de las paredes del cazo. Retira el cazo esperando a que la masa se entibie. Añade ahora los huevos previamente batidos, poco a poco y sin parar de remover.
Una vez obtengas una masa homogénea, con la ayuda de una cuchara toma la medida para formar los buñuelos y fríelos en una sartén con abundante aceite bien caliente, hasta que veas que están dorados. Retira los buñuelos y deposítalos sobre un plato con papel de cocina para que se absorba el exceso de aceite.
Ahora tan sólo tienes que espolvorear los buñuelos con una mezcla de azúcar y canela en polvo.
Lo tradicional siempre perdurará, esta receta siempre estará presente en la cocina española, aunque como en todas las elaboraciones gastronómicas, hay variantes de la receta de los buñuelos de viento, ¿cuál es la tuya?.
From : Buñuelos de viento. Receta