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Garlic n Chilli

An open collection of Gourmet Vegetarian and Vegan recipes

Gourmet Vegetarian and Vegan Recipes

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April 15th, 2008

Banana bread

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Bettty Kitty
Ingredients

1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1 cup brown sugar
1 tsp ground cinnamon
125g butter, melted, cooled
85mL buttermilk
2 eggs, whisked
1 tsp vanilla extract
3 ripe bananas, mashed

1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flours into a large mixing bowl. Add the brown sugar and cinnamon.
3. In a separate bowl, beat the eggs.
4. Add melted butter, buttermilk and vanilla extract to the eggs and mix well. Fold in the flour mixture.
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Note: This recipe turned out delicious, but a little heavier than what your local cafe would serve. I'd recommend possibly swapping the flour amounts around to get more air into it.

Made from a combination of this recipe from BBC Food and this recipe from Taste.

April 8th, 2008

Rocket pesto

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chilli_print_Kate_McRostie
Ingredients

100g rocket
50g cashews
50g 1 Anno Pecorino (or any Pecorino, I had that in the fridge)
1 clove garlic
50mL (?) olive oil
Sea salt
Cracked pepper

1. Crush garlic in a mortar and pestle with a pinch of sea salt, until a paste forms.
2. Add cashews and crush in the same manner
3. Add rocket in batches and crush until all rocket has been included and forms a paste. It is not necessary to have a fine paste.
4. Add enough olive oil to create a smooth paste. Season to taste with sea salt and cracked pepper.
5. Store in a sterilised jar or tupperware container with approximately 1 cm of olive oil covering the top layer, if not using immediately. The pesto will last for at least 3 weeks in that state.

January 3rd, 2008

Serves 4

450g (about 4) kipfler potatoes
200g broccolini (I used organic broccoli)
2 tbsp olive oil
2 cloves garlic, finely chopped
2 tsp pesto di basilico (see recipe below) (I used 2 tbsp, which I highly recommend)
1 small red chilli, seeded, finely chopped (or leave the seeds in if you want some heat)
500g dried orecchiette
40g (1/2 cup) finely grated parmesan
1/4 cup finely chopped flat leaf parsley

1. Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender. Peel and cut into 1cm pieces.
2. Bring a saucepan of salted water to the boil and add broccolini. Cook for 5 minutes or until tender. Remove and refresh in iced water. Drain.
3. Heat olive oil in a large frying pan, add potatoes and fry over medium-high heat, stirring occasionally, for 5 minutes until golden and crisp. Reduce heat to medium, add garlic, pesto, chilli and broccolini and cook for 2 minutes or until warmed through.
4. Cook orecchiette in boiling salted water for 8 minutes or until al dente. Drain, add to frying pan and stir. Season, add parmesan and parsley, stir and serve immediately.

Pesto di Basilico

Makes 1 cup

3 cups (firmly packed) basil leaves
1 clove garlic, coarsely chopped
50g pine nuts
50g parmesan, finely grated
50g pecorino, finely grated
80mL (1/3 cup) olive oil

1. Process basil, garlic, nuts and cheeses in a food processor, gradually adding oil until it becomes a smooth paste. Season to taste with sea salt and freshly ground black pepper.

2. If not serving straight away, transfer to a sterile jar, pour in oil to cover and refrigerate for up to one week.


Taken from Australian Gourmet Traveller magazine. They even recommend a wine, if you're so inclined - a light, fruity pinot grigio.

July 2nd, 2007

Preparation: 25 minutes
Cooking time: 30 minutes
Serves: 4


500g baby potatoes, halved.
2 tablespoons of olive oil.
1 onion, chopped.
2 green capsicum, cored, deseeded and chopped.
2 teaspoons mustard seeds.
1/2 teaspoon turmeric.
1 tablespoon grated fresh root ginger.
4 garlic cloves, crushed.
5g (small bunch) of curry leaves.
4 large under-rip bananas, sliced.
300ml water.
75g creamed coconut, cut into pieces.
4 teaspoons fresh, sieved and deseeded tamarind (jar is fine)
Salt and pepper.

300g basmati rice.
125g roasted cashew nuts, chopped.


1. Start by cooking the rice. Bring a large saucepan of water to the boil, add the rice, bring back to the boil, then leave to simmer for 15-20 minutes or until the rice is just tender. Drain in a colander, rinse with boiling water, drain again well, then return it to the saucepan and keep it warm over a gentle heat until needed.

2. To make the curry, put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 minutes until just tender, then drain.

3. Meanwhile, heat the olive oil in a large heavy-based saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.

4. Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a minute or two longer.

5. Stir in the drained potatoes and the bananas, then add the water, coconut and tamarind paste. Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended. Season with salt and pepper.

6. Quickly add the cashews to the rice and stir through. Then serve the rice and curry together on warmed plates.



Recipe taken from one of my favourite cookbooks, Vegetarian Supercook by Rose Elliot.
I couldn't think of a more decadent entrée, especially with Australian truffles going for about $2000 a kilo, or so I've heard.

Serves 4-6 as an entrée

Ingredients

400g (2 cups) arborio rice
100g (2/3 cup) finely grated parmesan
6 eggs, lightly beaten
Vegetable oil, for deep-frying
75g (½ cup) plain flour, seasoned
100g (1 cup) fine dried breadcrumbs
Truffle Dolcelatte filling
100g Gorgonzola Dolcelatte, coarsley chopped (see note)
15g fresh black truffle, finely chopped


Method

1. Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground black pepper and stir to combine. Spread rice mixture on tray and refrigerate until cold.

2. For truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.

3. To make arancini, place 1 tbsp of rice mixture in palm of hand and flatten with a spoon. Place ½ tspn of truffle Dolcelatte filling in centre of rice and gently form rice mixture around filling to create a ball. Transfer arancini to a large plate. Repeat with remaining rice mixture and filling. Makes about 24 arancini.

4. Place flour, remaining egg and breadcrumbs each in separate bowls. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed. Heat vegetable oil in a deep saucepan or deep-fryer to 180ºC. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.

Note: Gorgonzola Dolcelatte, meaning 'sweet milk', has a soft, creamy texture and is less pungent than aged Gorgonzola.

Wine suggestion: Nebbiolo rosé

Taken from July's Australian Gourmet Traveller.

July 1st, 2007

This recipe came from my mushroom mania e-newsletter. I AM A PROUD MUSHROOM MANIAC!
I think it's originally from Ready, Steady Cook, anyway, it turned out beautifully and it was delicious.

MUSHROOMS STUFFED WITH BUFFALO MOZZARELLA AND CAPER BUTTER SAUCE

Ingredients

4 large swiss brown mushrooms (I used portobello mushrooms, I think they're nicer)
60g buffalo mozzarella, sliced thinly
2 tablespoons fresh breadcrumbs
2 teaspoons olive oil
2 teaspoons finely chopped flat-leaf parsley
20g butter
2 teaspoons rinsed drained capers
1 tablespoon lemon juice
20g baby rocket leaves

Method

1. Pre-heat the oven to 160° fan-forced. Grease an oven tray (or, like me, use a non-stick one)
2. Remove stems from mushrooms, place mushrooms on tray. Top with cheese slices. Sprinkle with the combined breadcrumbs, oil, and parsley (I also added the chopped mushroom stems to this mix). Bake, uncovered, 10 minutes or until browned.
3. Melt the butter in a small frying pan. Cook, stirring 2 minutes, or until browned lightly. Add the capers and juice. Cook,stirring, until heated through.
4. Serve baked mushrooms drizzled with caper butter sauce. Top with rocket.

June 26th, 2007

Serves 4

Ingredients

For the soda bread scones
275g/10oz wholemeal flour
275g/10oz plain white flour
1 tsp salt
1 tsp bicarbonate of soda
400-500ml/14-18fl oz buttermilk

For the artichoke soup
675g/1½lb Jerusalem artichokes
a good knob of butter
1 onion, finely chopped
1 potato, peeled and diced
750ml/1¼ pints vegetable stock
100ml/3½fl oz double cream
2 tbsp white truffle oil
2 tbsp chives, snipped
salt and white pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the scones, mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk. Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
3. Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter. Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool on a wire rack.
4. To make the soup, put the unpeeled artichokes in a pan of salted water and bring to the boil. Reduce the heat and simmer for eight minutes, then drain.
5. Melt the butter in a large saucepan and add the onion and potato. Cover and sweat until soft but not coloured.
6. Peel and mash the artichokes, then stir them into the onion and potato mixture. Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
7. Purée the soup in a blender, then pour through a sieve into a clean pan. Stir in the cream and reheat the soup gently, without letting it boil. Taste and adjust the seasoning.
8. Ladle the soup into four warm bowls. Drizzle the truffle oil over the surface and sprinkle with the chopped chives.
9. Serve with the scones.

June 21st, 2007

Bruschetta

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fat_kitty
I've gone mad. Bruschetta mad. I think I've got every single type of bruschetta known to mankind here. If anyone else has one, feel free to post it.

Tomato and Basil BruschettaCollapse )

Artichoke and garlic bruschettaCollapse )

Pea 'guacamole' bruschettaCollapse )

Roquefort, rocket and honey bruschettaCollapse )

Butternut pumpkin bruschettaCollapse )

Gorgonzola and balsamic-glazed fig bruschettaCollapse )

Cannellini 'hummus' with bruschettaCollapse )

Eggplant bruschettaCollapse )

Wild mushroom bruschettaCollapse )

Stilton crostini with spring onion and chilli jamCollapse )


All taken from the BBC Food Website

And there's this lovely quick one as posted by divine_misse:

Mix a head of oven roasted garlic with goats chese (the standard size they sell in teh supermarket), a bit of lemon juice and some fresh herbs of your choice (i find lemon thyme a nice add in). Top with onion jam made with a dash of red wine vinegar.

June 1st, 2007

Ingredients

1 large sweet potato
100g/3½oz semolina, plus extra, for rolling
200g/7oz oo flour
1 egg yolk
1-2 small eggs
1 egg for sealing ravioli
¼ red onion
½ clove garlic
sprinkle chilli flakes
nutmeg
60g/2oz parmesan, grated, plus extra to serve
30g/1¼oz pine nuts
bunch of sage
handful of rocket
salt and pepper
4-5tbsp/60-75ml/2-2½fl oz olive oil



Method

1. Roast sweet potato in hot oven until very soft. This should take 20-25 minutes. Split open. Leave to dry in oven with heat switched off.
2. Make pasta. Place semolina and flour in bowl. Beat in 1 egg yolk. Mix to a rough dough. If very dry use a spare egg adding a little at a time. Knead until smooth. The paste will be like marzipan only stretchy. Wrap or chill for 45 minutes.
3. Fry onion in a small amount of oil for 1 minute. Add pinch of chilli and finely sliced garlic. Beat in peeled, sweet potato, season with salt, pepper and nutmeg. Add grated parmesan. Taste and use more parmesan if the mixture is very sweet or very watery. Chill.
4. Roll out ravioli. Use egg on side of paste to seal. Fill ravioli with 1 tsp of sweet potato filling. Cook ravioli for 4-5 minutes in lots of boiling salted water. (If the ravioli are not cooked immediately, place on a buttered dish or they will stick.)
5. To Serve heat 4-5tbsp/60-75ml/2-2½fl oz olive oil and add the pine nuts. Once they begin to turn pale brown, add the leaves from the sage and turn off the heat.
6. Place the ravioli in a dish. Sprinkle over the pine nuts and sage. Season well, especially with pepper. Grate over the parmesan, spoon olive oil (from the pine nuts and sage) around the top with rocket.



From the BBC Food Website.
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