Category: Vegetarian

Categories
-appetizers Vegetarian

Cheesy Bread Balls with Tomato sauce

  • THIS TAKES 2 HOURS
  • For the bread balls:
  • 100g white bread flour
  • 60ml lukewarm water
  • 1½ tsp olive oil, plus more for brushing
  • ½ tsp active (fast-action) dry yeast
  • ¼ tsp salt
  • For the sauce:
  • 80ml olive oil
  • 7 garlic cloves, peeled and minced
  • 400g can plum tomatoes, well crushed by hand
  • 3 tbsp fresh oregano leaves, plus 1 tbsp for garnish
  • 2 tbsp roughly chopped fresh basil leaves, plus 2 tbsp for garnish
  • 1 tsp sugar
  • Salt and black pepper
  • 100g low-moisture mozzarella

Method

1. Prepare the bread balls: Add the flour, lukewarm water, 1½ tsp oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.

2. Meanwhile, prepare the sauce: Add the 80ml oil and garlic to a medium ovenproof pan and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don’t want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tbsp of the garlic-oil mixture to a small bowl and set aside.

3. Add the tomatoes with their juices, oregano, basil, sugar and ¼ tsp salt to the pan and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 160ml of water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.

4. Meanwhile, cut the mozzarella into 20 cubes.

5. Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.

6. Use your hands to flatten each piece into a 6cm-wide round, then place a piece of mozzarella into the centre. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.

7. Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.

8. Heat the oven to 190 degrees Celsius, or equivalent. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).

9. Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and grill for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.

10. Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away. 

Categories
Vegetarian

Roasted Tomato, Mozzarella and Pesto Calzones

Ingredients

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 tablespoons active yeast
  • 1 cup warm water
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons honey
  • 1/3 cup olive oil
  • pesto
  • tomatoes
  • corn meal for dusting
  • 1 pound/455 grams whole-milk mozzarella (not fresh mozzarella)
  • 1 large egg, beaten with 1 teaspoon water, for egg wash
  • Flaky salt, such as Maldon, for sprinkling

Instructions

Sprinkle yeast on top of warm water.

Allow to sit while you prepare other ingredients.

Combine flour and sea salt in bowl of stand mixer or food processor.

Slowly drizzle in olive oil, then honey, then yeast and water mixture.

Combine until forms a soft ball.

Drizzle olive oil into a glass or metal bowl, being sure to cover the sides of the bowl.

Remove dough ball from mixer or food processor and place dough into prepared bowl.

Cover with a damp cloth and place in a warm oven for about 10 minutes to double in size.

Remove from oven and punch the dough down.

Cover again with damp cloth and return to warmed oven.

Allow to rise again, approximately 30 minutes. Remove from oven and place portion of dough on pan lightly dusted with corn meal.

Cut tomatoes in half and place on parchment lined cookie sheet cut side up. Salt and place under the broiler. 5-10 minutes until blackened slightly on top. Place on cutting board and dice.

Put tomatoes in a bowl leaving as much of the liquid behind as possible. (not all the liquid as then it will become dry.

Cut the mozzarella into cubes and toss with the tomatoes. (*you can wilt some spinach and squeeze out then chop and add to the bowl if desired)

Top one half of dough with pesto, add tomato mixture and fold one half of dough over the other and crease edges to form a seal.

Cut three holes in top of crust to allow steam to vent.

Paint the top with egg wash

Bake in oven or on grill for approximately 20 minutes at 350 degrees until crust has turned a light golden brown.

Categories
Vegetarian

Fried Rice

Ingredients

  • 250g rice
  • 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 4 eggs beaten
  • 2 green onions sliced, to serve

Method

  • STEP 1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • STEP 2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • STEP 3 Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Categories
Vegetarian

Spinach, Mushroom and Gouda Soufflé

INGREDIENTS

  • 1Vegetable oil cooking spray
  • 1/2cup chopped shallots
  • 1cup shiitakes, sliced
  • 1cup chopped spinach, blanched and squeezed
  • 4large cloves garlic, chopped
  • 1cup skim milk
  • 3tablespoons flour
  • 2whole eggs, separated
  • 1/3cup grated smoked Gouda
  • 1/4cup grated Pecorino Romano
  • 1teaspoon Dijon mustard
  • 2egg whites
  • 2pints cherry tomatoes, halved
  • 1/2cup chopped fresh basil (or parsley)
  • 1tablespoon chopped fresh thyme
  • 1tablespoon red wine vinegar

DIRECTIONS

  1. Heat oven to 375°.
  2. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat.
  3. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
  4. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites.
  5. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes.
  6. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
Categories
Pasta Vegetarian

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

1 hour, plus at least 8 hours’ soaking

INGREDIENTS

FOR THE SMOKY TOMATO OIL:

  • 8 ounces/250 grams datterini or cherry tomatoes
  • ½ cup/120 milliliters olive oil
  • 1 tablespoon tomato paste
  • 2 ½ teaspoons chipotle chile flakes
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon kosher salt

FOR THE PASTA:

  • 2 tablespoons olive oil
  • 8 dried tagliatelle nests
  • 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 2 garlic cloves, minced
  • 2 lemons, 1 halved and the other cut into 4 wedges
  • 1 tablespoon roughly chopped fresh parsley

PREPARATION

  1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
  2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
  3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
  4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
  5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
Categories
Vegetarian

Mushroom Risotto

Ingredients

  • 6 cups stock
  • 8 dried porcini mushrooms, rinsed clean
  • 3 tbsp. unsalted butter
  • 1 large yellow onion, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
  • 1⁄3 cup olive oil
  • 1 tbsp. roughly chopped thyme
  • 6 cloves garlic, unpeeled
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. crème fraîche
  • 1⁄2 cup grated parmesan

Instructions

  1. Heat oven to 450°. Boil stock and dried mushrooms in a 2-qt. saucepan over medium heat; strain, reserving mushrooms, and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until golden, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Mince the reserved porcini mushrooms and add to risotto. Meanwhile, toss the fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are browned and garlic is tender, 10–12 minutes. Peel and mash garlic. Stir in half the mushrooms, the garlic, crème fraîche, parmesan, salt, and pepper. Garnish with remaining mushrooms.
Categories
Vegetarian

Red Beet Goat Cheese stack

  • 250 g steamed red beets
  • 1 avocado
  • watercress
  • 125 g goat cheese
  • 2 tbsp sour cream
  • 2 tbsp pecans
  • 4 speculaas cookies
  • pepper and salt

Slice the beets in thin slices.

Cut the watercress. Crumble the cookies and chop the pecans roughly. Mix together.

Smash up the avocado with the sour cream until smooth.

Cut the goat cheese into slices

Make the tower by stacking beet then cheese then beet until 7 high starting and ending with beet slice.

Sprinkle over the mix and put daps of avocado cream on the plate. Add salt and pepper.

Categories
Vegetarian

Butternut Wellington

  • 1 butternut squash
  • 250 g mushrooms
  • 200 g fresh baby spinach
  • 1 red onion
  • 2 rolls pastry
  • 250ml cream
  • 2 tbsp butter
  • 1 egg yolk
  • 2 tbsp almond shavings
  • 100 g dried apricots
  • 400g lentils (can)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • pepper and salt

(this is for 4 people)

Peel the butternut squash and slice in half lengthwise. Clean out the seeds etc. Cook for 5 minutes in lightly salted water. Drain and let cool.

Rinse the lentils in cold water. Drain.

Cut the mushrooms in slices and the red onion in rings. Cut the apricots into thick slices. Preheat the oven to 200c

Roll out the pastry. Place half the pumpkin on the pastry with the hole side up. Scrap out a few extra spoonfuls of pulp along the entire length. Fill the cavity with the lentils. Add salt and pepper.

Fold the pastry over and close. Place on a baking paper on a sheet with the hole side up. Poke some holes in the pastry and whisk the egg yolk with a little water. Paint onto the pastry and bake in the oven for 20 minutes.

Make the mushroom sauce: melt the butter and cook the mushrooms for 4 to 5 minutes, Add salt and pepper and then add the cream. Cook for an additional minute.

Make the spinach salad: Stir together the red onion the apricot pieces and the almonds with the spinach. Add the oil and vinegar and salt and pepper to taste.



		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Vegetarian				

			


			
Mushroom Burgers with endive salad with potatoes

		


			

		


		
	





	


		


			

  • 2 mushroom burgers
  • 250 g endive
  • 75 g watercress
  • 1 1/2 tbsp lemon juice
  • sm bunch chives
  • 250 g kreeltjes
  • 125g greek yogurt
  • 1 1/2 tbsp walnuts
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • pepper and salt





Cut the endive in 2 and remove the hard core. Cut into peices and and sprinkle with half the lemon juice.





fine cut the chives. Chop the walnuts. Clean the potatoes but leave the skins on.  Cook the potatoes for 20 minutes in lightly salted water. Let cool and then cut in 2.





Mix the rest of the lemon juice with the yogurt and curry powder and half the olive oil.  Mix in the chives and add salt and pepper to taste.





Use the remaining oil to fry the mushroom burgers in the pan. (about 3 min each side)





Mix the endive, watercress, potatoes and dressing in a bowl. Serve with the burgers.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Soup Vegetarian				

			


			
Pumpkin Ginger Soup

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime





  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.