Category: Vegetarian

Categories
Vegetarian

Pumpkin, Spinach and Goat Cheese Quiche

  • 30 oz (800 g) pumpkin, cut into large pieces
  • 1–2 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons of sugar
  • 2 cups (450g) fresh spinach
  • Salt & pepper
  • 2 large eggs
  • 7 oz (200g) goat cheese
  • 1/2 cup (65g) nuts
  • 1/2 teaspoon nutmeg
  1. Preheat oven 200c. Cook the chopped pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.
  2. In a medium frying pan, heat olive oil and once hot, melt the onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.
  3. In another frying pan, saute the spinach with olive oil until they reduce by half. Season with salt and pepper, and set aside.
  4. Mix the eggs with the goat cheese. Add the walnuts, mashed pumpkins, onions and spinach. Season with salt, pepper, and a pinch of nutmeg.
  5. Pour the mixture onto the crust, and bake for about 40 minutes, or until cooked through.
Categories
Vegetarian

Potato and Spinach Pasties

  • puff pastry
  • a bag of spinach
  • 3 large or 4 small to medium potatoes
  • 1 clove of garlic
  • a pinch of nutmeg (optional)
  • salt & pepper to season
  • 1 egg yolk
  1. Preheat the oven 210c.
  2. Make mashed potatoes. Boil the peeled potatoes for 15 minutes.
  3. Mash potatoes and add butter and cream. Use the mixer to make them smooth. (can have some lumps)
  4. Cook the spinach in boiling water for 3-4 minutes. Squeeze out as much excess water as possible, then chop.
  5. Mix the spinach, potato and chopped garlic, salt and pepper and grated nutmeg in a bowl and mush them all.
  6. Cut pastry into circles.
  7. Arrange the potato & spinach mixture across half of the circle leaving a little edge. Moisten the edge to make it stick better and flip the empty half over the top to close.
  8. Brush with egg yolk. Make small holes so that steam can escape during the cooking.
  9. Cook in the center of the oven for 40 to 45 minutes or until pasties are crisp and golden.
Categories
Pasta Vegetarian

Pasta with Brussel Sprouts, Leeks, Parmesan and Lemon

  • 1 pound brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces pasta
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes.

Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

4 bowls: 1) Browned leek rings and quartered sprouts 2) wine, lemon zest, garlic, chopped leeks 3) reserved brussels sprout leaves 4) pasta

With the 2 wine, lemon zest, garlic and chopped leeks still in the skillet, add 4 pasta to skillet along with 3 reserved brussels sprout leaves, 1 brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine.

Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Categories
-sides Vegetarian

Stuffed Bell Peppers

  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, finely chopped
  • ¼ cup chopped walnuts
  • 6 garlic cloves, finely chopped
  • 1 tsp. tomato paste
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • ½ tsp. smoked paprika
  • ¼ cup dry white wine
  • 1 tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ½ lb. veggie meat
  • 1 cup cooked rice
  • ¼ cup golden raisins
  • 2 oz. Parmesan, finely grated (about ½ cup), divided
  • 4 medium or 6 small bell peppers, any color
  • 4 cups tomato juice (100% juice)

THIS TAKES ABOUT 2 HOURS TO PREPARE AND COOK

  • Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
  • Chop veggie meat and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
  • Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
  • Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1″ of pepper exposed.
  • Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about 30 minutes more.
  • Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about 20 minutes.
Categories
Pasta Vegetarian

Porcini Pasta

  • 455g pappardelle pasta
  • Juice of half a lemon
  • 60g parmesan cheese, grated
  • 2 garlic cloves
  • 25g dried Porcini mushrooms
  • 1 small glass white wine
  • 300g fresh chestnut mushrooms, sliced
  • 75g butter
  • Handful parsley, chopped

September in Ardennes has a lot of Porcini fresh so I used that and had no need for regular mushrooms or dried mushrooms.

1.Place the Porcini Mushrooms in a small bowl, cover with boiling water and leave to rehydrate for 15 minutes.

2.Melt the butter in a frying pan, and fry the chestnut mushrooms on a moderate heat for 3 minutes.

3.Lift the rehydrated Porcini Mushrooms from the bowl and fry with the chestnut mushrooms for 2 minutes.

4.Peel, and finely slice the garlic and add to the pan with a few grinds of salt and pepper.

5.Stir the mushroom from time to time allowing them to go nicely golden.

6.Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. (see fresh pasta recipe)

7.Place the wine and half of the mushroomy water into the frying pan, and allow to simmer on a gentle heat.

8.When the pasta is ready, drain and add to the mushrooms.

9.Throw in the parsley, parmesan and fresh lemon juice, and toss so that all the pasta is nicely covered. Serve.

Categories
-sides Vegetarian

parsnip puree

  • 300 g parsnip
  • 180 ml double cream
  • 100 g butter
  • Heat the butter in a saucepan and cook the parsnips for one minute on a high heat.
  • Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth.
  • Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.
Categories
Vegetarian

Spinach Ricotta Gnudis

Ingredients

  • 500 gr ricotta
  • 1 lb. fresh baby spinach
  • 1 egg and 1 egg yolk
  • 65gr freshly grated parmigiano-reggiano
  • 70 gr flour (00) and extra in case its too wet
  • salt and pepper
  • 25gr butter
  • tomato sauce

Instructions

  1. Drain ricotta and let sit to dry for 2 hours
  2. Bring a large pot of generously salted water to a boil ad add spinach. Once cooked, drain and put cold water from the tap. Then place in the fridge.
  3. Once completely cooled, squeeze spinach to get out all the moisture and chop finely
  4. In a bowl, add the chopped spinach and the ricotta. Add the eggs and parmesan and mix. Then add the flour and mix but only until sticky. DO NOT OVER MIX
  5. Use a tablespoon to scoop out a ball of mixture and then roll it in some flour. Roll it in your hands until it is a nice size and place it on a baking sheet lined with paper and sprinkled with more flour.
  6. Bring a large pot of generously salted water to a simmer over medium heat. Cook the balls being careful not to crowd them until it floats to the top. Cook at least 5-7 minutes or they will be too mushy. As they float to the top, use a slotted spoon to transfer them to a colander to remove the water.
  7. Put some butter into a skillet on high heat and fry the dumplings for a couple of minutes, being careful not to break them apart and brown them on the outside.
  8. . To serve, Place tomato sauce in the bottom of the bowl, add gnudis and drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm. (add Basil)
  • 125ml olive oil
  • 2 garlic cloves
  • 800g tomato puree or 2 cans of tomatoes 400gr
  • 1 tsp sugar
  • salt

Fry the garlic in the oil until browned. Add the tomato paste sugar and salt to taste.

Categories
Vegetarian

Mac and Cheese

Ingredients

  • 1⁄2 lb. medium elbow macaroni
  • 4 tbsp. butter
  • 3⁄4 cups milk
  • 3⁄4 cups cream
  • Salt and freshly ground white pepper
  • Pinch of cayenne
  • 2 cups grated sharp cheddar cheese
  • 1⁄2 cups bread crumbs

Instructions

  1. Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water until tender, about 6 minutes. Drain, toss with 2 tbsp. of the butter in a medium bowl, and place in a baking dish.
  2. Heat milk and cream in a medium saucepan over medium heat. Season with salt, pepper, and cayenne. Stir in grated cheese. When cheese melts, pour sauce over macaroni and mix well. Sprinkle with bread crumbs and dot with remaining 2 tbsp. butter. Bake till golden brown and bubbly, 30–35 minutes.
Categories
Soup Vegetarian

Cream of tomato soup

Ingredients

  • 1 thick cut filet of smoked salmon, finely chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1⁄4 cup heavy cream
  • 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, croutons, and finely chopped chives, to garnish

Instructions

  1. Cooked smoked salmon until crisp, about 15 minutes.
  2. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
  3. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
  4. Add flour, and cook, stirring until smooth, about 2 minutes more.
  5. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
Categories
-sides Salad Vegetarian

Potato salad with capers

  • 500 grams of potatoes
  • 4 hard boiled eggs
  • 3 spring onions
  • 4 tbsp yogurt
  • 1 tbsp mayo
  • 1.4 c diced red onions
  • 1 tbsp red wine vinegar
  • pepper
  • 2 tbsp capers
  • 50 grams of honey bbq chips (or paprika)

Cut potatoes in half.  Cook in boiling salted water for 11 min.  Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces.
Slice spring onions and dice red onions.
Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste.
Drain capers and mix everything in a bowl.
Smash bbq chips and sprinkle over the top.