Category: Vegetarian

Categories
Vegetarian

Rullo di Spinaci e Ricotta

Filling

  • 150gr spinach cooked squeezed
  • 1/2 tbsp butter
  • salt and pepper
  • 150gr ricotta drained
  • 30gr grated parmesan
  • pinch of nutmeg

Finely chop the spinach and saute with butter, Season with s&p and cool completely. Mix ricotta with cheese and nutmeg and then add the spinach.

Dough

  • 125gr 00 flour
  • pinch of salt
  • 60gr butter
  • 1 egg
  • 1/2 tsp water

Sift the flour and salt in a bowl and make a well in the center. Add the butter to the well and using your hands, work the butter into the flour. Grab handfuls of the mixture and rub it inbetween your hands until it becomes like sand. Add the egg and ‘pinch’ it into the dough until it forms a ball. Knead the dough for 1 minute. Then pick it up and throw it down onto the table 20 times. Cover with plastic and refrigerate for 15 minutes. Roll out the dough to 28x33cm (11×13) rectangle. Roll it up onto the rolling pin and transfer to a baking paper. Use a pastry cutter to square off the edges.

ASSEMBLY

2 tablespoons cream mixed with 1 tablespoon milk for brushing

Preheat oven to 180c. Brush the entire dough with the cream, Spread the filling over. Roll into a log shape. Brush with more cream. Transfer to a baking sheet and bake for 30 minute. Let cool before serving.

Categories
Vegetarian

Timballo alla Teramana

Crepes

  • 250ml milk
  • 100 gr flour
  • 28 gr butter
  • 1 egg
  • salt and pepper

Whisk everything together. Heat 8in (20cm) pan on medium high. 1 tbsp butter in the pan then wipe with a paper towel. Ladle 50ml (2 fl oz) into the pan and spread it out evenly by SWIRLING. Put it back down and cook until golden (flip once) Should make 12 crepes. Set aside.

Filling

  • 3 garlic cloves (not chopped)
  • 1 sprig rosemary
  • 7 tbsp olive oil
  • 250 gr mushrooms chopped
  • salt and pepper
  • 200 gr peas
  • 2 shallots chopped
  • 280 gr courgettes
  • 250 gr cooked spinach
  • 7 gr butter
  • 100 gr parmesan cheese grated
  • 30 gr pecorino grated
  • 250 gr mozzarella cut into 1/2 in cubes

Saute the garlic and rosemary in 2 tbsp oil until brown. Add the mushrooms and cook until liquid evaporates. Remove the garlic and rosemary and season with salt and pepper to taste. Set aside

cook the peas in water with 1/2 the shallots, 1 tsp olive oil and pepper and cook until soft. Drain and add salt to taste. Set aside

Cook the courgettes with the rest of the shallots until the liquid evaporates. Set aside.

Saute the spinach in butter, remaining oil and garlic. Season with salt and pepper. Remove garlic squeeze and chop.

ASSEMBLY:

Grease a 20cm (8in sq) baking dish. Line the bottom with 2 crepes, Sprinkle with a quarter of the grated cheeses. Add a quarter of the spinach and place some mozzarella cubes. Line with 2 more crepes. Repeat and add the grated cheeses- spinach-mozzarella-mushrooms-peas-courgettes. Top final layer with the two remaining crepes. Dot with butter. Cover with aluminum foil and bake at 180c for 20 minutes. Remove from heat and with scissors cut into 6 equal portions. Serve immediately.

Categories
Soup Vegetarian

Cauliflower Soup with Mustard Croutons

INGREDIENTS

  • 2 tbsp olive oil 
  • 10g unsalted butter
  • 5g thyme sprigs
  • 20g parsley
  • Shaved skin of 1 lemon, plus grated zest of ½ lemon
  • 1 large onion, peeled and thinly sliced 
  • 2 large celery sticks, cut into 3cm pieces
  • 2 bay leaves
  • 1 tsp caraway seeds
  • Salt and white pepper
  • 1 large cauliflower, broken into small florets
  • 1 large potato, peeled and cut into 2cm dice
  • 1.4 litres vegetable stock (or chicken stock for non-vegetarians)
  • 2 tbsp chopped chives
  • For the mustard croutons:
  • 90g unsalted butter
  • 3 tbsp Dijon mustard
  • 3 tsp picked thyme leaves
  • 3 tsp finely chopped parsley
  • 150g crustless ciabatta, torn into 1cm pieces
  1. First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don’t use for this dish, store in an airtight container.)
  2. For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
  3. Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute..
Categories
Vegetarian

Stuffed Round Zucchini

Ingredients

  • 2 small red onions
  • 2 small bell peppers
  • 2 small round zucchini
  • 3 cloves of garlic, minced
  • 300 grams (10.5 oz) button mushrooms, diced
  • 1 carrot, diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons marjoram
  • 1 teaspoon thyme
  • 1 ½ cups (300 grams) cooked lentils
  • ½ cup (120 ml) tomato sauce
  • 1 teaspoon salt, plus more to sprinkle in the veggies
  • A few grinds of pepper

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the tops off the veggies and carefully scoop out the flesh with a spoon. Chop the onion and zucchini insides.
  3. Heat a pan over medium-high heat and add the chopped onion insides, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini insides. Cook until the carrot is tender and the liquid has evaporated.
  4. Add the paprika and herbs and sautee for a few seconds to release the flavours. Add the lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavours to meld.
  5. Sprinkle the insides of the veggies with a bit of salt and pepper and stuff with the filling. Place them in a baking dish and put their tops back on. Bake for 45 – 60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
  6. Let cool for a couple of minutes before serving.
Categories
-sides Vegetarian

Quick Pickled Onions

  • 1 medium red onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Categories
Vegetarian

Indian Cauliflower Curry

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • large piece ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder, or to taste
  • 227g can chopped tomatoes
  • ½ tsp sugar
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 1 small green chilli, halved lengthways
  • peas (optional)
  • squeeze lemon juice
  • handful parsley, roughly chopped, to serve
  • naan bread and natural yogurt, to serve

STEP 1

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

STEP 2

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with parsley. Serve with your choice of Indian bread and a dollop of yogurt.

Categories
Soup Vegetarian

French Onion Soup

  • 10 Tbsp. unsalted butter, plus more to butter bread.
  • 4 large yellow onions (33/4 lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups)
  • 1 tsp. sugar (optional)
  • Kosher salt and freshly ground black pepper
  • 1 fresh baguette, cut into twelve ½-inch slices
  • 2 garlic cloves, peeled and halved
  • 6 cups coarsely grated Gruyère cheese
  • 2 cups coarsely grated Parmesan cheese
  • 1 cup dry white wine
  • ¼ cup dry sherry
  • 8 cups of stock

Instructions

  1. Make the soup: In a large pot or deep skillet over medium heat, add 10 tablespoons butter.
  2. When the foam begins to subside, add onions and sugar (if using), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted (8–10 minutes), then lower the heat to medium-low and cook, stirring frequently, until they turn soft and golden brown but have not yet completely broken down, 60–70 minutes.
  3. Turn off the heat, then cover to keep the onions warm as you finish the soup.
  4. Spread butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
  5. In a large bowl, combine the cheeses and set aside.
  6. Preheat the broiler and place an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the 8 cups stock, bring to a boil, then add the white wine and sherry. Lower the heat to maintain a simmer, and cook just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with additional salt and black pepper.
  7. Line a large rimmed baking sheet with aluminum foil, and place 6 ovenproof soup bowls on it. Divide the onions between the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
Categories
Vegetarian

Fried Rice Cakes with creamed leeks and egg

INGREDIENTS

  • 1 tsp saffron strands
  • 400g cooked rice of any variety
  • 100g diced gruyère
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil plus extra for frying the cakes
  • 3 leeks, trimmed and cut into 1cm-thick slices
  • 250ml vegetable stock
  • 100ml double cream
  • Freshly crushed black peppercorns
  • 2 tbsp chopped tarragon
  • 5 free-range eggs

There are plenty of alternative ways to vary this dish. Try replacing the gruyère with some feta and adding freshly chopped marjoram or oregano; or throw in some chopped capers, olives and parsley, with or without the cheese.

  1. In a small bowl, stir the saffron with about a tablespoon of boiling water, leave to infuse for a couple of minutes, then stir into the rice. Add the gruyère to the rice mix, and season well.
  2. Next, heat the olive oil in a large frying pan and, on high heat, fry the leeks for three minutes to give them a little colour. Add the stock, cream and plenty of crushed black peppercorns, and carry on cooking on a slow simmer for about 10 minutes, until the leeks are soft and the sauce is thick. Add salt to taste and keep warm. Stir in the tarragon just before serving.
  3. Add one egg to the rice mix, and stir well. Pour a tiny amount of olive oil into a large, nonstick frying pan and place over a medium heat. With a spoon, take some of the rice mix and press it down into the hot oil to create four flat cakes about 1cm thick and 7cm in diameter. Fry them on both sides until crispy and brown, about four minutes a side. Transfer to absorbent paper and keep warm while you make another four cakes.
  4. Once all the rice cakes are made, crack the four remaining eggs into the same pan and fry, seasoning just before they’re done. Serve two cakes per person and spoon over some of the creamed leeks. Top each portion with a fried egg and serve.
Categories
Soup Vegetarian

Creamy Potato Parsnip soup

  •  lb Parsnips
  • 1 lb Potatoes
  • 2 Shallots, sliced
  • A couple Sage Leaves, minced
  • 3 Garlic Cloves, minced
  • ½ cup Heavy Cream or Coconut Cream
  • Vegetable Broth or Water
  • 2 Tbsp Olive Oil
  • ¼ tsp dried Thyme
  • Salt and Pepper

Peel parsnips and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add shallots, sage and garlic and sauté until they begin to brown. Add potatoes and parsnips and stir everything together. Pour enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and parsnips are very tender. Using an immersion blender, blend everything until smooth. Add more water if consistency is too thick. Stir in cream and season with thyme and salt and pepper, to taste.

Categories
Soup Vegetarian

Vegan red lentil coconut soup

INGREDIENTS

  • 2 cups red split lentils, uncooked
  • 1 onion, finely chopped
  • 1 red bell pepper cut into ½ inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder or 1 tablespoon thai curry paste
  • ½ teaspoon cinnamon
  • 2 teaspoons salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 2 tablespoons freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

INSTRUCTIONS

  1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
  2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
  3. Add the water, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
  4. Taste and adjust with more salt or more lime juice if desired.
  5. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.