Archive for the ‘Vegetarian’ Category

Serves 4



4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves.

Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.

Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.





Asparagus and halloumi salad

Posted: September 18, 2016 by nietize in Vegetarian
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From Jamie Magazine
Serves 4




450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange

In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.

Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.

Trim and finely slice the fennel, then peel and finely slice the onion.

Place into a bowl with the asparagus and halloumi.

Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.

Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.

Cheesy cauliflower pasta

Posted: March 27, 2016 by nietize in Bread, Pasta, Vegetarian
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From Bon Appetit



Serves 2

On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red chili flakes. Roast at 425°, tossing occasionally, until the cauliflower is caramelized and crisp, about 30 minutes. Once cool, peel the roasted garlic cloves

In a large bowl, combine a cup of grated Parmesan, three tablespoons of butter, a pinch of salt, two tablespoons of toasted pine nuts, and a quarter-cup of toasted breadcrumbs. (Pro tip: Toast stale bread until lightly golden, then use a food processor to pulse into crumbs. Store in a large resuable plastic bag in the freezer and never not have breadcrumbs again.)

Meanwhile, bring a pot of salted water to a boil and cook a pound of short pasta (like cavatelli). Drain the pasta, reserving about a cup of the cooking liquid (I usually end up using around quarter-cup). Toss the hot pasta with the cauliflower, garlic cloves, Parmesan butter mixture, and enough pasta water to mix it all together. Garnish with a handful of torn parsley leaves.

Pasta with broccoli and capers

Posted: December 25, 2015 by nietize in Italian, Pasta, Vegetarian
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From Let’s Cook Italian and Pasta




Serves 4
400g / 14oz conchiglie (shells)
450g / 1lb broccoli florets, cut into small pieces
5 tbsp olive oil
1 large onion, peeled and finely chopped
4 tbsp capers in brine, rinsed and drained
½ tsp dried chili flakes (optional)
75g / 3oz freshly grated Parmesan cheese, plus extra to serve
25g / 1oz pecorino cheese, grated
salt and freshly ground black pepper
2 tbsp freshly chopped flat-leaf parsley, to garnish
Healthy Easy Cancer-Fighting Recipe – Pasta Shells with Broccoli & Capers
Method :

Bring a large pan of lightly salted water to a rolling boil. Add the pasta shells, return to the boil and cook for 2 minutes. Add the broccoli to the pan. Return to the boil and continue cooking for 8-10 minutes, or until the conchiglie is ‘al dente’.

Meanwhile, heat the olive oil in a large frying pan, add the onion and cook for 5 minutes, or until softened, stirring frequently. Stir in the capers and chili flakes, if using, and cook for a further 2 minutes.

Drain the pasta and broccoli and add to the frying pan. Toss the ingredients to mix thoroughly. Sprinkle over the cheeses, then stir until the cheeses have just melted. Season to taste with salt and pepper, then tip into a warmed serving dish. Garnish with chopped parsley and serve immediately with extra Parmesan cheese.

Spicy parsnip soup

Posted: September 27, 2014 by nietize in British, Soup, Vegetarian

From Jamie Oliver


olive oil
1 knob butter
1 large onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 thumb-sized piece fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500 ml semi-skimmed milk
1 litre organic vegetable stock
sea salt
freshly ground black pepper
1 fresh red chilli, deseeded and finely sliced
1 handful fresh coriander leaves, optional
crusty bread, to serve


Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.

Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.

After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.

Tip: Use coconut milk instead of regular milk for a twist.

Good simple soup with a bit of spice to give it a good kick

Tomato salad with olives and coriander

Posted: May 17, 2014 by nietize in Vegetarian
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INGREDIENTS adapted from David Tanis’ Heart of the Artichoke
1/4 cup finely diced red onions or shallot
1 clove garlic, smashed to a paste with a little salt
2 tablespoons red wine vinegar
salt and pepper
1/2 cup olive oil
1 teaspoon coriander seed
pinch of cayenne
2 pounds ripe tomatoes
1/2 Picholine or other good green olives (not pitted)
1/2 cup oil cured black olives (not pitted)
1 cup cilantro leaves, roughly chopped

In a small bowl or cup, stir the onions, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing.

In a small skillet, toast the coriander seeds over medium high heat. After a few minutes, when you start to smell the coriander, you can remove the seeds from the pan. Using a mortar and pestle or a spice grinder, grind the coriander and add to the dressing. Add the cayenne as well.

Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the cilantro leaves over the salad. Add additional salt and pepper to taste.


Nice fresh flavours. I am definitely getting older because I actually am fine with coriander now. I used to have an issue with the taste of coriander but now it seems fine to me. Maybe coriander in England is not as pungent as the ones in Singapore?

Field mushrooms on toast

Posted: January 5, 2014 by nietize in Mushroom, Vegetarian


From A Year ay Avoca Cookbook
Serves 4

400g field mushrooms (ideally a mixture of button and chestnut)
300g mixed wild mushrooms (ceps, chanterelles and morels work well together)
40g butter
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley

For the toast
4 slices toasted cheese or sour sought bread
75g mayonnaise made 1/2 sunflower and 1/2 hazelnut oil
2 handfuls of rocket leaves
1 drop good quality balsamic vinegar
sea salt
freshly ground black pepper

To make
Carefully pick over the mushrooms, removing any grit or dirt, and wipe gently using a damp cloth or a little vegetable brush. Whatever you do don’t wash them, as they are like sponges and will absorb the water. With a very sharp knife, gently cut all the mushrooms into a uniform size (halve or quarter, depending on size).

In a large frying pan melt the butter with a couple of tablespoons of olive oil, add the mixed mushrooms and season well with sea salt and freshly ground black pepper. Cook the mushrooms for 4-5 minutes, then add the garlic and herbs and continue to cook for a further minute. Taste and adjust seasoning.

To serve
Pile the cooked mushrooms onto a slice of toast, top with a teaspoon of the hazelnut mayonnaise. Serve with some wild rocket dressed with a little balsamic vinegar.

Too lazy to make my own mayo and so I ended using store bought mayo. Anyway, good simple recipe for breakfast.

Cream of asparagus soup

Posted: April 28, 2013 by nietize in British, Soup, Vegetarian
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From The Great British Farmhouse Cookbook
Serves 4

6 bunches fine asparagus (total weight of approx. 1.2kg)
2 litres vegetable or light homemade chicken stock
300g trimmed and cleaned leeks
100g unsalted butter, plus 25g extra for drizzling
3 sticks celery, thinly sliced
65g plain flour
3 tbsp double cream
1 tsp white wine vinegar, for poaching
8 large, really fresh free-range eggs
Salt and freshly ground black pepper

Rinse the asparagus is cold water to rid it of any sand, then snap off the woody ends and roughly chop them. Put them into a pan with the stock, bring to the boil, cover and simmer for 15 minutes, then strain and set aside.

Meanwhile, cut the 4cm-long tips from half the asparagus spears. Roughly chop the remaining stalks.

Bring 2 small pans of water to the boil. Add some salt to one pan, drop in the asparagus tips and cook for 2 minutes until just tender. Drain, refresh under cold water and set aside. Add the vinegar and pinch of salt to the second pan and reduce the heat to low. Break one of the eggs into a teacup. Swirl the water with a spoon to create a whirlpool, drop in the egg and leave it to poach for 3 minutes, then carefully remove with a slotted spoon to a plate. Repeat with the remaining eggs, bringing the water back to the boil and then lowering again each time. Leave the poaching water over a low heat.

Cut off the really dark green leaves from the leeks (and discard or save for stock) and thinly slice the remainder. Melt 100g of the butter in a large pan, add the asparagus stalks, sliced leeks and celery, cover and cook over a low heat for 10 minutes until soft but not browned.

Uncover, stir in the flour and cook for 1 more minute. Stir in the asparagus-flavoured stock, cover again and simmer for 10 minutes until the vegetables are tender. Remove from the heat, cool slightly and then liquidise the soup in batches until very smooth. Pass through a sieve back into a clean pan, bring back to a simmer and stir in the cream and some seasoning to taste.

Melt the remaining butter. Lower the poached eggs back into the simmering water and leave for 30 seconds, then remove and drain briefly on kitchen paper. Ladle the soup into warmed bowls and scatter over the asparagus tips. Place a poached egg into the centre of each bowl, season the top of each one with a little salt and pepper then drizzle over the melted butter and serve.

From Jamie’s Ministry of Food
Serves 4

1 medium fresh onion
2-3 green chillies (to your taste)
a thumb sized piece of fresh root ginger
a small bunch of fresh coriander
1/2 a cauliflower
500g potatoes
knob of butter
1 tbsp black mustard seeds
1 tsp ground turmeric
1 level tsp ground cumin
2 tbsp desiccated coconut
sea salt and freshly ground black pepper
1 lemon


Preheat the oven to 220 c, 425 f, gas 7

1. Peel, halve and finely chop the onion. Finely slice your chillies. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks.

2. Discard the outer leaves of the cauliflower, break into florets and cut the thick middle stem into cubes. Peel the potatoes and cut them into 2cm cubes.

3. Put a large ovenproof pan on a medium to high heat and add a couple of lugs of oil and the butter.

4. Add the onion, chillies, ginger, coriander stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes until softened and golden.

5. Stir in the cauliflower, potatoes and coconut. Season with salt and pepper and add 400ml of water.

6. Bring to a boil, then turn down the heat and simmer with the lid on until the veg are cooked and soft.

7. Check the curry regularly to make sure it’s not drying out, and extra water if necessary.

8. Give it another stir, then put the pan into the preheated oven for another 20 minutes.

SERVE with fluffy rice, sprinkled with coriander leaves and with some lemon wedges to serve.

Had a lunch party with colleague and gf, and M. M cooked a huge pot of pork vindaloo and indian roasted vinegar chicken. My contribution was a aloo gobi as a vegetable dish to complement the meats. Turned out quite successful I must say, I can’t really remember what aloo gobi tasted like because I haven’t had indian for ages, but I think it was pretty close enough.

With M around, I eat a lot more spicy food as that’s the kind of stuff she cooks, and so I have quite a lot of indian spices around. Guess this means I will be cooking more of such stuff over the weeks!

Spinach and feta cannelloni

Posted: April 1, 2012 by nietize in Italian, Vegetarian
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From BBC GoodFood 101 Mediterranean dishes
Serves 4


4 large sheets no-pre-cook lasagne
1kg frozen spinach , defrosted
200g pack low-fat feta cheese
generous grating nutmeg
large handful olives , pitted and chopped
1 tbsp capers , rinsed
400g can chopped tomatoes
25g parmesan , grated

Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.

Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.