Nigel Slater's mushromo and spinach korma:
"This recipe is a good example of how garlic is used as a backnote to other aromatics and spices. This is a voluptuous vegetable supper, and less trouble than it might at first appear. Serves 2-3
50g butter
2 medium onions, peeled and sliced
3 large cloves of garlic, peeled and thinly sliced
a knob of ginger, about the size of your thumb, peeled and grated
a teaspoon of ground cumin
15 cardamom pods, seeds removed and crushed
½ teaspoon ground turmeric
½ teaspoon chilli powder
2 cinnamon sticks
2 bay leaves
650g assorted mushrooms
50g shelled hazelnuts, toasted
350g leaf spinach, tough stems removed
50g golden sultanas
150g thick natural yoghurt
150g crème fraiche
2 tablespoons chopped coriander leaves
Melt the butter in a deep pan, add the onions, garlic and ginger and cook for about five minutes, until golden. It is essential not to burn the butter, so add a little oil if it appears to be darkening. Add the spices and bay leaves and continue frying, stirring regularly, for two or three minutes to cook the spices. Meanwhile, cut the larger mushrooms into big pieces, though you can leave oyster mushrooms whole. Add the mushrooms to the pot. Cook the mixture for a few minutes till the mushrooms soften, then stir in 225ml water and the hazelnuts. Bring to the boil, then turn down the heat and simmer for fifteen minutes, covered with a lid. Meanwhile, wash the spinach and put, still thoroughly wet, into a saucepan - it will cook in its own steam. Cook for two minutes, shaking occasionally, till wilted. Drain and squeeze out the water. Stir the spinach and sultanas into the curry, simmer for a couple of minutes, then mix the yoghurt and crème fraiche together and stir them into the mushrooms, bringing almost to the boil. Season to taste with salt and pepper. When the korma is thoroughly hot, but not quite boiling (it may curdle if it boils), stir in the chopped coriander and serve."
Lentil Hotpot, Carol Timperley: I always use far more water than she suggests and make sure I stir it regularly when it?s simmering otherwise it burns really easily - the first couple of times I made it I had to pick the black bits out.
"In our house this dish is irreverently known as 'bottom of the fridge stew', because it invariably appears when I have put off going shopping and am left with a few store-cupboard standbys. Despite the frugal ingredients, it tastes quite sumptuous. Makes 10 portions.
15 ml /1 tablespoon vegetable oil
225 g/8 oz red lentils, washed and picked over
1 onion, peeled and chopped
400g/14 oz can chopped tomatoes
1 clove garlic, crushed
10 ml/2 teaspoons tomato puree
1 large potato, peeled and cubed
1 bay leaf
2 carrots, peeled and diced
½ teaspoon dried oregano
2 celery sticks, washed and chopped
600 ml/1 pint vegetable stock
Heat the oil and fry the onion and garlic until softened but not browned. Add the potatoes, carrots, celery and lentils, and stir to coat the vegetables with the oil. Now add the tomatoes, tomato puree, herbs and the vegetable stock. Bring to the boil, cover and simmer for 40-45 minutes, or until the lentils and vegetables are very tender. Remove the bay leaf. Mash the lentils and vegetables using a fork before serving."
Beefless Bolognase also Carol T. I?ve never used lentils because I?ve never had any in the house when I?ve made it but I?ve always used kidney beans instead and they?re fine I think.
"I've yet to come across a child who isn't enthusiastic about this tasty sauce, whether it is served with pasta, or in shepherd's pie or as a filling for baked potatoes. The quantity is rather generous because it makes an excellent freezer standby. Makes 8 adult portions
60 ml/4 tablespoons olive oil
175 g/6 oz button mushrooms, quartered
1 large onion, chopped
30 ml/2 tablespoons tomato puree
2 cloves garlic, crushed
150 ml/5 fl oz red wine
1 tablespoon chopped basil
15 ml/1 tablespoon dark soy sauce
scant teaspoon dried oregano
salt and black pepper to taste
1 bay leaf
225 g/8 oz can chopped tomatoes
1 carrot, peeled and diced
2 x 400 g/l4 oz cans brown lentils, drained
1 stick celery, finely chopped
1 tablespoon chopped flat-leaf parsley
1 red pepper, seeded and chopped
Heat the oil, add the onion, garlic, basil, oregano and bay leaf and fry until the onions are transparent. Add the carrot, celery and red pepper, cook for a few minutes, then add the mushrooms. When the mushrooms begin to wilt, stir in the remaining ingredients, bring to the boil, cover and simmer for approximately 40 minutes. Allow to cool. Transfer to a food processor and blend coarsely (if you prefer a chunkier texture blend only half the mixture). Before serving, reheat and check seasoning."
Vegetarian shepherds pie, also Carol Timperley
"The texture of bulghar wheat is ideal for a shepherd's pie and adds extra nutrition to this tasty vegetarian version of a nursery favourite. Makes 6-8 portions.
50 g/2 oz bulghar wheat
2 medium courgettes, wiped, trimmed and diced
450 g/1 lb potatoes, peeled and cubed
a little butter and milk, for mashing
1 carrot, peeled and diced
30 ml/2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 onion, finely chopped
200 g/7 oz can chopped tomatoes
1 clove garlic, finely chopped
30 ml/2 tablespoons tomato puree
175 g/6 oz button mushrooms, wiped and quartered
175 ml/6 fl oz vegetable stock
100 g/4 oz Cheddar cheese, grated
Place the bulghar wheat in a bowl, cover with boiling water and leave to stand for 15 minutes, or until the grain has absorbed the liquid. Stir well with a fork to fluff up. Boil the potatoes for about 15 minutes or until tender, drain and mash with a little butter and milk. Heat the oil, add the onion and garlic and fry until softened but not browned. Add the mushrooms, courgettes and carrot and continue frying for 2 minutes. Stir in the parsley, tomatoes, tomato puree and stock. Bring to the boil, cover and simmer until the vegetables are tender, about 15 minutes. Add the soaked bulghar wheat to the vegetables, stir and continue cooking for 5 minutes. Transfer the mixture to a shallow ovenproof dish and spread the mashed potato evenly on top, roughening the surface with a fork. Sprinkle the cheese over the top and bake in an oven preheated to 400°F (200°C) Gas Mark 6 for 30 minutes, or until golden. Serve with vegetarian gravy.
Vegetarian Crown. From a Red Christmas special recipe supplement - a good special vegetarian meal.
"While you can use regular butter beans for this recipe, Tormesina Judion butter beans (£5.99, Sainsbury's) are exceptionally rich and creamy. Although they do need to be soaked overnight and simmered for 2 hours, it's definitely worth the effort. But if you really haven't the time, use tinned beans. I also love Fruttibosca bottled baby artichoke hearts (£4.90, Sainsbury's) Serves 6.
500g raw, small beetroot
oil, for greasing
200g goat's Cheddar (or cow's Cheddar), grated
75g pine nuts
2 cloves garlic, finely sliced
olive oil, for drizzling
250g presoaked and cooked Tormesina Judion butter beans
1 x 280g jar baby artichoke hearts
100g creamy soft goat's cheese
1 egg
sea salt and freshly ground chopped chives, to garnish
for the walnut chutney: 4 red onions, olive oil, for drizzling,
75g brown sugar, 400g cherry tomatoes, 1 cooking apple
390g pickled walnuts, drained and roughly chopped
Preheat the oven to 190°CI 375°F/gas mark 5. Place the beetroot in a saucepan, cover with water and simmer for 45 minutes. Drain, allow to cool a little and peel by squeezing gently - the skins will slip off. Place to one side. While the beetroot is cooking, grease a 24-cm non-stick savarin tin. Sprinkle half the Cheddar into the tin. In a small pan, cook the pine nuts and garlic over a low heat in a drizzle of olive oil until golden. Combine the mixture with the butter beans, artichoke hearts, soft goat's cheese, remaining Cheddar, egg and salt and pepper. Spoon into the tin and even the surface. Drizzle with a little more olive oil and bake in the oven for 30 minutes, until golden. Remove from the oven and carefully invert on to an ovenproof dish. Pile the cooked beetroot in the middle, drizzle with a little more oil and season. Return to the oven for 15 minutes.
Meanwhile, make the walnut chutney. Slice the red onions and cook with the sugar and a little olive oil for 15 minutes over a low heat. The onions will become soft and rich in texture. Halve the tomatoes, peel and chop the apple and add to the onion mixture with the walnuts. Heat gently until the sugar has dissolved and the apple softened. Carefully remove the crown from the oven, garnish with the chopped chives and serve with the walnut chutney while still warm."
Garlic And Tomato Tart With Balsamic Vinegar And Rosemary. From a garlic cookbook
"The idea for a tomato and roast garlic tart came to me after reading a description of a tomato salad flavoured with hyssop, a blue-flowered shrub with spiky, bitter tasting leaves, and dressed with mellow balsamic vinegar. I have substituted rosemary as roughly similar to and more widely available than hyssop. The sweet roast garlic, aromatic rosemary and sweetened, tart vinegar and tomatoes all blend together in a composite flavour as the tart first bakes, then cools. Serves 4
8-10 large garlic cloves
2 tablespoons olive oil
200 g (7 oz) strong white (or part white/part brown or wholemeal) flour
100 g (3½ oz) butter
40 g (1½ oz) parmesan cheese, grated
500 g (1lb) tomatoes, skinned and sliced thinly
6-8 green peppercorns, crushed
1 sprig of fresh rosemary
1½ teaspoons sugar
2 teaspoons balsamic vinegar
salt and pepper
Preheat the oven to Gas Mark 6/200°C/400°F. Put the garlic cloves in a small roasting tin with the olive oil and roast in the oven for 10-15 minutes or until they are soft and golden, but not brown. Turn them once to make sure they do not brown. To make the pastry, put the flour in a bowl and rub in the butter. Add the parmesan cheese and a little pepper and bind together with 2 tablespoons very cold water. Bring the mixture together to form a ball, then roll it out thinly on a lightly floured surface. Use to line a greased, 25 cm (1O-inch) flan tin or dish and line the pastry with foil or greaseproof paper weighed down with baking beans. Remove the roast garlic from the oven and bake the pastry in the oven for 10-15 minutes, or until crisp. Remove the garlic from the roasting tin with a slotted spoon and set aside. Pour the flavoured oil from the roasting tin into a large frying pan and arrange the tomato slices in it, keeping them as intact as possible. Sprinkle them lightly with salt, scatter the crushed green peppercorns over them and allow them to warm through over a moderate heat for 5-10 minutes without disintegrating. Remove the pastry from the oven and remove the paper and beans. Place the roast garlic cloves on the pastry crust and lay the sprig of rosemary among them. Carefully lift the tomato slices out of the pan with a spatula or slotted spoon and arrange them over the garlic and rosemary. Warm the sugar and balsamic vinegar together in the remaining juices in the saucepan until the sugar has dissolved, then sprinkle over the surface of the tart. Bake in the oven for 20-25 minutes, then cool a little and serve. Remove the rosemary after cutting the first slice or two.
Vegetable biryani. From an M&S veggie cookbook
"A biryani is an Indian rice dish made with either meat or vegetables, or a combination of both. This method of cooking rice is sure to be rewarded with success every time. Serves 4
250 g/8 oz basmati rice, rinsed
6 tablespoons sunflower oil
2 large onions, sliced thinly
2 garlic cloves, crushed
2 teaspoons grated fresh root ginger
250 g/8 oz sweet potato, diced
2 large carrots, diced
1 tablespoon curry paste
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon chilli powder
300 ml/ ½ pint Vegetable Stock
4 ripe tomatoes, skinned, deseeded and diced
175 g/6 oz cauliflower florets
125 g/4 oz frozen peas, thawed
50 g/2 oz cashew nuts, toasted
2 tablespoons chopped fresh coriander
salt and pepper
2 hard-boiled eggs, quartered, to serve
Bring a large saucepan of salted water to a rolling boil, add the basmati rice and return to a simmer. Cook gently for 5 minutes. Drain, refresh under cold water and drain again. Spread the rice out on a large baking sheet and set aside to dry. Heat 2 tablespoons of the oil in a frying pan, add half the onion and fry over a medium heat for 10 minutes until very crisp and golden. Remove and drain on paper towels. Reserve for garnishing. Add the remaining oil to the pan and fry the remaining onion with the garlic and ginger for 5 minutes. Add the potato, carrots and spices and continue to fry for a further 10 minutes until light golden. Add the vegetable stock and tomatoes, bring to the boil, cover and simmer gently for 20 minutes. Add the cauliflower and peas and cook for a further 8-10 minutes until all the vegetables are tender. Stir in the rice, cashew nuts, coriander and salt and pepper. Cook, stirring, for 3 minutes, then cover and remove from the heat. Leave to stand for 5 minutes before serving. Garnish with the crispy onions and egg quarters."
Vegetarian Paella. Carol Timperley
I have made this and it was nice but since I didn?t have Arborio rice it wasn?t very authentic. I left out the olives since none of us are keen on them.
"Although the list of ingredients does seem rather daunting, this paella is extremely easy to prepare and ranks among my son's 'best-ever dinners'. Omit the olives if your toddler hasn't yet acquired the taste - in our house they always disappear first. Makes 8 adult portions.
30 ml/2 tablespoons olive oil
½ teaspoon paprika
1 onion, peeled and chopped
1 teaspoon turmeric
2 cloves garlic. peeled and chopped
salt and black pepper to taste
1 red pepper, seeded and chopped
1 packet vegetarian frankfurters
1 green pepper, seeded and chopped
100 g/4 oz frozen peas
1 bay leaf
100 g/4 oz frozen sweetcorn
1 beef tomato, peeled, seeded and chopped
100 g/4 oz button mushrooms
50 g/2 oz butter
50 g/2 oz black olives (optional)
400 g/14 oz arborio rice
chopped flat-leaf parsley and lemon wedges to serve
1 litre/1½ pints light vegetable stock mixed with white wine
Heat the oil in a wok, add the onion, garlic, peppers and bay leaf, and fry gently for 5 minutes. Stir in the tomato, then the butter and, when bubbling, stir in the rice, making sure that it is thoroughly coated with butter. In another pan, heat the stock and wine, mixing in the paprika, turmeric and seasoning. When the rice is opaque, pour the liquid on to it, stir well and bring to the boil. Reduce the heat, cover tightly and simmer gently for 20 minutes without removing the lid. Meanwhile, cook the sausages according to the instructions on the packet and cut them into chunks. Add the sausages and all remaining ingredients to the rice, cover and cook for a further 10-15 minutes. To serve, scatter chopped parsley on top, and decorate with lemon wedges."
Gruyere & Tarragon Soufflé, Nigel Slater
"Anyone can make a soufflé. A light hand when folding in the egg whites and a mild air of confidence are all you need to make this light and creamy soufflé that will wobble delightfully on the plate. Serves 4 as a light supper
a little finely grated Parmesan for lining the dish
300ml milk
a bay leaf or two
50g butter, plus a little extra
50g plain flour
5 free range eggs, separated
a teaspoon of Dijon mustard
2 tablespoons tarragon leaves, chopped
100g Gruyere, grated
Brush the inside of a 1.5 litre soufflé dish with butter and sprinkle it with grated Parmesan. Shake out any excess cheese. Bring the milk to the boil with the bay leaf, then set aside. Melt the butter in a medium sized, heavy-based saucepan and stir in the flour. Cook for a couple of minutes, until the mixture turns a deep ivory colour. Pour in the milk, stirring or whisking until you have a smooth sauce. Simmer gently, stirring from time to time, for about ten minutes.
Remove the sauce from the heat and take out the bay leaf. Stir the yolks into the sauce. Season with the mustard, tarragon, and some salt and ground black pepper. Stir in the Gruyere.
Beat the egg whites till thick and frothy and almost stiff. Fold them into the cheese sauce gently but thoroughly. A large metal spoon is the best tool for this. Scoop the mixture gently into the buttered soufflé dish and bake in an oven preheated to 200°C/Gas 6 for about twenty five to thirty minutes, till the soufflé has risen and is golden on top. The outside should be crisp and the inside creamy and barely set."
Lentil mousakka.
"Puy lentils are small black lentils which have a superior flavour and texture to other varieties, but other lentils could be substituted.
225 g/8 oz puy lentils
I teaspoon dried mixed herbs
I large aubergine, wiped and trimmed
50 g/2 oz sun-dried tomatoes, drained of oil
15 ml/1 tablespoon olive oil. plus a little extra for brushing
350 ml/12 fl 02 passata
I small onion, peeled and finely sliced
50 g/2 oz Cheddar cheese, grated
I small red pepper, seeded and thinly sliced
25 g/1 oz wholemeal breadcrumbs
I clove garlic, crushed
Wash the lentils thoroughly. Place them in a saucepan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 30-40 minutes, or until tender, then drain. Slice the aubergine into rounds and place on a grill pan. Brush lightly with olive oil, grill until golden, then turn over and repeat the process. Set the cooked aubergine aside. Heat the oil and gently fry the onion and pepper until soft. Stir in the garlic and turn off the heat. Place half the lentils in the base of an ovenproof dish, top with half the aubergines, half the onion and pepper mixture and half of both the sundried tomatoes and passata. Repeat the layers. Mix together the cheese and breadcrumbs and sprinkle them over the top. Bake in an oven preheated to 350°F (180°C) Gas Mark 4, for about 30 minutes, or until golden and bubbling."
Omelette aux fines herbes, Elizabeth David
"L'omelette de La Mere Poulard
As everyone knows, the Hotel Poulard, formerly the Auberge de Saint Michel Tete d'Or, at Mont St. Michel, became famous for the omelettes made by the proprietress. Many writers have attempted to account for the wonderful flavour of la Mere Poulard's omelettes, explaining that her 'secret' lay in adding this, that, or the other ingredient. Here is a letter, June 6,1922, which she wrote to M .Robert Viel, a celebrated Paris restaurateur and collector of a famous library of cookery books:
'Monsieur Viel,
'Voici la recette de l'omelette: je casse de bons oeufs dans une terrine, je les bats bien, je mets un bon morceau de beurre dans la poele, j'y jette les oeufs et je remue constamment. Je suis heureuse, monsieur, si cette recette vous fait plaisir.
'ANNETTE POULARD.'
Madame Poulard died in 1931, at the age of 80, but she and her husband had retired from the hotel many years before. Her menu, which before the 1914 war cost 2.50 fr., including cider, and butter on the table, was always the same. It consisted of the famous omelette, ham, a fried sole, pre-sale lamb cutlets with potatoes, a roast chicken and salad, and dessert. Now, over fifty years later, there are, I believe, two restaurants at the Mont St. Michel which both claim to be the successors of the original Mere Poulard, and who are still making fortunes out of serving their customers with the one and only true 'omelette Poulard.' But what of the rest of the menu?
Omelette Fines Herbes
Prepare 1 tablespoon of mixed finely chopped parsley, tarragon, chives and, if possible, chervil. Mix half of this, with salt and pepper, in the bowl with the eggs, and the other half when the eggs are in the pan. If you like, put a little knob of butter on top of the omelette as it is brought to the table.
Piments doux farcis au riz - Sweet Peppers stuffed with rice, Elizabeth David.
"Stuffed sweet peppers, whether in France, Italy, England or anywhere else, very often become a very heavy and stodgy dish. The common mistake is to cram the peppers too full with too solid and rich a mixture. This recipe, said to be of Corsican origin, makes a good dish to serve as a hot first course, and shows how small a quantity of stuffing is necessary for peppers.
Ingredients are 4 large red or green sweet peppers, 1 teacup of rice, olive oil, lemon juice, 2 to 3 tablespoons of finely-chopped parsley mixed with a little marjoram or wild thyme, salt and freshly-milled pepper. Boil the rice, keeping it a little undercooked. Drain and season it; stir in the parsley mixture, some lemon juice and a little olive oil. Cut the peppers in half lengthways. Remove all the core and seeds and rinse the peppers under running cold water to make sure that no single seed is left. Put 2 tablespoons of the rice mixture into each half pepper; pour a film of olive oil into a shallow baking dish, put in the stuffed peppers, cover them and cook in a gentle oven, Gas No.3, 330 deg. F., for about an hour. From time to time baste the peppers with the oil in the dish, adding more if necessary. The rice should remain moist, and no hard crust should form on the top. There should be ample for four. The dish is usually served hot but is also good cold as an hors-d'oeuvre."
I did have these already on my pc so I hope there's something in there. If not let me know what kind of thing you've got in mind and I'll see what I can dig out. HTH!