My sisters bought me Yotam Ottolenghi’s Plenty for my birthday this year and I finally cooked from it last week. Plenty is a compilation of the most delightful recipes, which happen to not include meat. In the book’s introduction, Ottolenghi makes the point that he is not vegetarian, but the drive behind his vegetarian interest is the increased availability of old and new vegetables, and the ethical growing and sourcing of them.
This has given birth to an array of unique and delightful recipes which appeal to both carnivorous and herbivorous palates, without seeming to lack in “meat”. The deep and interesting flavour and texture combinations are also highly influenced by his European upbringing in the Middle East. A mingling of cultures that has clearly brought forth amazing results.
Well, it was finally time to try cooking from this cook book. And last week provided the perfect occasion. I’d invited a friend over for lunch, but only remembered days prior, that my friend’s father was a Parisian chef. No pressure! I had to find a dish to impress. And it had to be vegetarian. And I knew I would be short on time that day. As it turned out, Ottolenghi’s Plenty had a recipe that ticked all these boxes: Mushroom and Herb Polenta. It took about 40 minutes all up to make – and my friend loved it! Plenty, definitely a home-entertaining winner.
So I went to my first Victorian farm party on the weekend. A barbecue was on the menu, however I’d been trying – very, very hard to remain vegetarian for Lent. But I was determined not to announce this at the party – I didn’t want to appear precious! Nevertheless, I wanted to bring a substitute that was more interesting and substantial than a salad, something that I would enjoy. So the decision was made: camembert and broccolini frittatas. Here’s the recipe …
Camembert and Broccolini Frittatas
Small bunch broccolini, chopped into bite size chunks
2 spring onions, chopped
1T tarragon, chopped
1t rosemary, chopped
handful of grated parmesan
salt and pepper
100g camembert, sliced into 12 pieces
- Preheat the oven to 180˚C fan bake.
- Grease a 12-hole muffin tin.
- Steam or microwave the broccolini until al dente.
- Whisk eggs in a large bowl. Then whisk in the cream.
- Stir in the spring onions, tarragon, rosemary, and parmesan. Add salt and pepper to taste.
- Spoon the mixture into the muffin tin.
- Top each frittata with a slice of camembert.
- Bake about 18 minutes, or until set.
When ready, remove from the oven, cool slightly, and turn out to serve. New tip for tricky removal of frittatas from non-stick bakeware: Use a silicon spatula to scoop your cooked treats out. This will help preserve your bakeware, and your baked treats!
In anticipation of a busy week ahead, I decided to make a set of pull-out freezer meals. I’d also accumulated ingredients from weeks of past dinner makings. These ingredients looked rather risotto-ish …
Tired of my usual veg option (mushroom), I zhuzhed up the dish with shittake mushrooms. And the help of some young asparagus.
Not a bad effort for ‘making it up as you go along’. And as it turns out, shittake risotto tastes better the day after it’s made!
1T rice bran oil
half an onion
4 garlic cloves, crushed
2c arborio rice
1c white wine
6c vegetable stock
2c shittake mushrooms, sliced
1 bunch asparagus, sliced into 1-2cm pieces
100g light cheese, grated
zest of half a lemon
- Heat the oil in a large frypan.
- Add onion and garlic and sauté until soft and translucent.
- Add rice. Stir to coat the grains with oil.
- Next add the white wine and stir until the liquid has reduced.
- Then add a cup of the stock and stir over medium heat until the liquid in the pan has reduced. Repeat this step with the remaining stock until the rice is half cooked.
- Next add the mushrooms and stir to distribute them through the rice mixture. Then continue to add the remaining stock until the the rice is almost tender enough to eat.
- Next, add the asparagus and cook briefly. The asparagus should still be bright green and firm to the bite when you serve the risotto. If the rice is still uncooked and the liquid has reduced, add more stock and keep cooking the rice until it’s done.
- Remove the pan from the heat and stir through cheese and lemon rind.
Delicious and beautiful, this is an amazing dish to share. Imagine: Tender baby potatoes tossed with wholegrain mustard and garlic aioli … topped with a crumbling of toasted sesame seeds and pistachios … Trés jolie!
Baby Potato Halves with Garlic Aioli, Toasted Sesame Seeds, and Pistachios
1kg baby potatoes
Half a batch of aioli – I used Jamie Oliver’s aioli recipe, exchanging the Dijon mustard for wholegrain and using 2 whole garlic cloves (rather than just a half)
¼ c sesame seeds
½ c pistachio nuts
- Wash the potatoes and cut them into halves.
- Boil the potatoes for 10-15 minutes, or until tender (but not mashable!). Leave to cool a little.
- Meanwhile, if you haven’t already done so, make the aioli. Then toast the sesame seeds in a pan over medium heat.
- Next, roughly chop the pistachios and toast them a little, in a pan, over medium heat.
- Combine the potatoes and aioli. Transfer to a platter.
- Just before serving, sprinkle over sesame seeds and pistachios.
A short while ago, we hosted round three of the dinner ‘competition’ that I’ve been invited to join.
The theme for the night was Mexican-fusion. Not so much a ‘formal’ theme, but definitely fun. We decided on the following menu items: spicy black bean tostadas; pumpkin, feta, and pine nut quesadillas; and chocolate coconut molten lava cakes.
The menu was shaped in part by our guests’ dietary requirements: vegetarian; and also onion, coriander, and chilli free. A common juggle amongst today’s dinner hosts! To cater to our party’s needs we also made variations of a few of the menu items, or omitted some of the original ingredients altogether.
I think we fared well and I was particularly pleased with our entrée and dessert dishes. The tostadas were a novel introduction to the night, and the molten lava cakes were too inviting to refuse. Our guests seemed happy!
I’ve been waiting for the perfect opportunity to cook with coconut oil. I love coconut and it seems to be the superfood ‘flavour of the month’. Proselytising many (women at least), it’s being hailed as a mega-electrolyte source, an age-defying elixir, and of course, an aid to weight loss.
Back to coconut oil … I had some carrots in the fridge and so decided to make pumpkin carrot soup. Hence the (coconut oil) opportunity. I would sauté the vegetables in coconut oil and then also add coconut milk, to produce a rich coconut flavour. I would also add ginger and, at the end, chilli flakes and lime. Sounding Thai? I hoped so!
To get the vegetables to liquids ratio right, I sought guidance from Jamie’s Pumpkin and Ginger soup recipe.
Here’s what my recipe ended up looking like:
Coconut, Pumpkin, and Carrot Soup
1T coconut oil
large thumb of grated ginger
1L vegetable stock
200mL coconut milk
chilli flakes to taste
salt and pepper
half a lime
- Cut pumpkin and carrots into chunks.
- Heat coconut oil in a large pot and sauté pumpkin and carrots.
- Add ginger, vegetable stock, coconut milk, and chilli flakes.
- Bring mixture to the boil and then simmer for 40 minutes until vegetables are tender enough to mash or process.
- Mash or process soup mixture, to develop a texture to your liking (smooth or chunky).
- Season with salt and pepper and add a squeeze of lime before serving.
Coming up with ways to use left-over wine is one of my favourite dilemmas. “Left-over” wine? Yes.
Regardless of how it’s neglected, I’ll always take the opportunity to enrich a meal with it. In this case, it was white wine and I decided to make a low-fat mushroom lasagne with it.
When making ‘skinny’ meals, I work extra hard to ensure they’re full of flavour. Why make healthy-eating torture? The wine would add depth and flavour to the mushrooms; and the low-calorie ‘creamy’ partner would be a low-fat ricotta. For lift and complexity, I also added lemon zest to the ricotta.
As usual, I researched the net for mushroom ricotta lasagne recipes, before deciding on how I would shape my own recipe. I based my initial structure on the BBC’s GoodFood Quick Mushroom & Lasagne recipe:
My key changes to the recipe were:
- Adding white wine to the mushrooms
- Adding lemon rind to the ricotta
- Sautéeing the onions and mushrooms in a tablespoon of butter, for a hint of traditional comfort
Quick Low-fat Mushroom Lasagne with White Wine and Lemon Ricotta
1 T butter
3 garlic cloves, crushed
1 small onion, diced
250g white button mushrooms, sliced
250mL white wine
pepper to taste
100g baby spinach
500g light ricotta cheese
grated rind of one lemon
6 fresh lasagne sheets
50g grated parmesan
- Preheat the oven to 200˚C /180˚C fan bake.
- Prepare a 19cm x 28cm baking dish with cooking spray.
- Melt butter in a large frying pan and sauté garlic and onion until onion is soft.
- Add mushrooms and cook until soft.
- Add white wine and cook until liquid has reduced to a small sauce. Season with cracked pepper.
- Add spinach and cook until just wilted.
- In a medium-sized bowl, combine ricotta and lemon rind.
- Line the baking dish with two sheets of lasagne, followed by the mushroom mixture. Add another layer of lasagne, then the ricotta. Sprinkle half of the parmesan over the ricotta. Finish with a final layer of lasagne, followed by the remaining parmesan.
- Bake for 35 minutes, until the top is golden and the lasagne is cooked through.