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Broccolini with Pine Nuts & Butter Beans

Nov 10

Posted by admin in the recipes, vegetarian | No Comments

“Arguably a side dish as much as a main meal, this is a great treat regardless of the quantity”

  • 200g broccolini, chopped
  • 1 tbsp olive oil
  • 1 can butter beans, drained (drained weight 235g)
  • 20g pine nuts
  • 4-6 tbsp single cream
  • 2 large handfuls parmesan, finely grated
Steam broccolini for 5-7 minutes until tender. Meanwhile heat the olive oil in a large frying pan, fry the butter beans for a few minutes until browned.  Add the pine nuts and fry until lightly browned, remove from the heat and stir in the cream.  Toss the broccolini with the beans and add the parmesan, season well.
Source: Stonesoup.com – 5 Ingredient Recipes
Servings/Yield: 2
Difficulty: Easy
Course: Main/Side
Preparation: Ready in 10 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Asparagus Lemon Pasta

Oct 18

Posted by admin in pasta, the recipes, vegetarian | 1 Comment

“A lemon and cream pasta with the beautiful taste of Asparagus, we loved this as a summer treat”

  • 1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
  • 1 pound bow-tie pasta
  • 3 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 2 tablespoons freshly grated lemon zest (from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/3 cup finely chopped fresh parsley leaves
  • Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

Source: Gourmet Magazine, April 1995
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: n/a
Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Cherry Tomato Pesto

Sep 29

Posted by admin in pasta, the recipes, vegetarian | No Comments

“A fantastic pasta with the fresh taste of tomatoes and the graininess of walnut, we couldn’t get enough of this pesto”

  • 3/4 cups basil leaves
  • 1 oz extra virgin olive oil
  • 2 tbsp parmesan cheese, grated
  • 1/2 cup walnuts
  • 340 g cherry tomatoes
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1/2 salt
  • 400 g penne
  • basil for garnish
  • parmesan cheese for topping
Combine basil, oil, parmesan, walnuts, tomatoes, garlic, and salt in the food processor. Pulse until the sauce is smooth, about two minutes. Toss the pesto with hot, cooked pasta. Serve with more basil and parmesan cheese on top.
Source: food52.com
Servings/Yield: 2
Difficulty: Easy
Course: Main
Preparation: Prep 5 minutes, Cook 10 minutes
Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Courgette Pancakes

Jul 5

Posted by admin in the recipes, vegetarian | No Comments

“Something different as an appetiser”

  • 2 small zucchini, grated
  •  1 small onion, grated
  •  1 egg
  •  1 tbsp fresh dill, or 1 tsp dried
  •  Salt and pepper to taste
  •  1/2 cup (or more if necessary) bread crumbs
  •  oil for frying
  •  yogurt or sour cream for garnish

In a small bowl mix zucchini, onion, egg, dill and salt and pepper. Mix until thoroughly combined. Add bread crumbs and stir in. If the mixture seems too wet, add a bit more bread crumbs. Shape into small patties

In a skillet add enough oil to cover the bottom and heat oil until it shimmers. Add a small bit of zucchini mixture to the oil. It should start to sizzle right away. If not, let the oil get a bit hotter. Taste the test piece and add more salt and pepper if necessary. Place patties into the skillet in a single layer. Allow patties to cook until the bottom is crispy and golden brown, taking care that they don’t burn, about 5 minutes. Turn patties over and cook until the second side is crispy and golden brown.

Remove from skillet and pat with paper towel to remove any excess oil. Serve immediately with a bit of yogurt or sour cream on the side for dipping.

Source: Treehugger.com

Servings/Yield : Depends on the size of the patty

Difficulty : Easy

Course : Appetiser

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Pear, Parmesan and Rocket Risotto

May 31

Posted by admin in rice, the recipes, vegetarian | No Comments

“Picking this up in Vegetarian Living Magazine, I found it the perfect solution for the multitude of pears we get at this time of year”.

  • 2 tbsp olive oil
  • 25g unsalted butter
  • 1 onion, peeled and finely chopped
  • ½ celery stick, finely chopped
  • 350g risotto rice
  • 1.5 litres chicken or vegetable stock
  • 185ml white wine
  • 55g parmesan cheese, grated
  • 100g rocket
  • 2 ripe pears, unpeeled, cored and cut into small cubes
  • sea salt and freshly ground black pepper

Put the olive oil and butter into a thick-bottomed pan and place over a low heat. Once the butter has melted, add the onion and celery and cook them nice and slowly for around 15 minutes until soft but not coloured.

Now add your rice and fry over a moderate heat while you warm up your stock. When the rice starts looking translucent it means that the creamy starch is ready to be released, so add the wine in one go and keep stirring until it has been absorbed.

Turn down the heat a bit and add the hot stock one ladleful at a time, allowing most of it to be absorbed before you add the next one.

Cook until the rice is tender but still has some bite. Add a couple of pinches of salt and lots of pepper. Stir in the grated Parmesan cheese, then the rocket, and then, at the last minute, the pear. Serve immediately.

Source : Vegetarian Living Magazine, July 2011

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Rigatoni with Eggplant Puree

May 30

Posted by admin in pasta, the recipes, vegetarian | No Comments

 

“Smitten Kitchen Adapted this from Giada DeLaurentis’ original recipe, and added a few changes based on the comments on the food network website”.

  • 1 small eggplant, cut into 1-inch cubes
  • 250g cherry tomatoes
  • 3 cloves garlic, whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup toasted pine nuts
  • 450g rigatoni pasta
  • 1/4 cup torn fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan
  • Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 200°C Line a baking sheet with parchment paper, or use a non stick baking tray if you have one.

Toss the eggplant, tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes in a large bowl until thoroughly coated. Spread the vegetables out in an even layer on the baking sheet and roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve. Another quick alternative is to toast them in a small dry frying pan.

Meanwhile, cook the pasta to packet instructions, or until tender but still firm to the bite. Drain pasta into a large bowl and reserve (at least) 2 cups (approx 500ml) of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup (approx. 125ml) at a time until the pasta is saucy, as well as a glug of vinegar (optional).

Sprinkle the pine nuts over the top and serve.

Source : The Smitten Kitchen (Do visit the original link with some fantastic original photos and more descriptive than I have time for)

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 15 minutes, Cook 40 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Stuffed & baked ricotta shells

May 21

Posted by admin in pasta, the recipes, vegetarian | No Comments

“These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish”

  • olive oil
  • 2 garlic cloves, crushed
  • 1x400g tin chopped tomatoes
  • 20 (about 200g) giant pasta shells
  • 500g courgettes topped, tailed and grated
  • ½ lemon, zested
  • 100g ricotta
  • 50g parmesan, grated

Heat 1 tbsp olive oil in a pan. Add ½ the garlic, cook for a minute then add tomatoes. Simmer for 10-15 minutes until thickened.

Cook the giant shells until almost tender. You want to slightly undercook them as you’ll be baking them again later. Drain, rinse under cold water then drain completely.

Heat another tbsp of oil in a large frying pan, add the rest of the garlic and the courgettes. It looks like a huge amount of courgette at the start, but it really wilts down. Cook for 10-15 minutes until the courgettes have reduced and all the liquid has cooked off. Cool then stir in the ricotta and zest and half the parmesan. Season well.

Heat the oven to 190C/fan 170C/gas 5. Spoon the tomato sauce into the bottom of a shallow ovenproof baking dish. Stuff a spoonful of courgette mix into each shell then sit in the sauce in rows. Sprinkle over the rest of the parmesan. Bake for 20-25 minutes until bubbling and golden.

Source : Olive Magazine, June 2011

Servings/Yield : 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 minutes, Cook 50 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Feta baked with tomato & oregano

Apr 22

Posted by admin in the recipes, vegetarian | No Comments

“Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce.”

  • olive oil
  • 2 garlic cloves, sliced
  • a big pinch chilli flakes
  • 2 x 400g tins plum tomatoes, drained
  • a small handful oregano leaves, chopped
  • 400g blocks feta cheese, broken up into large chunks
  • crusty bread, to serve

Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.

Heat the oven to 200C/fan 180C/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.

Source : Olive Magazine, April 2008

Servings/Yield : 4

Difficulty : Easy

Course : Main

Preparation Times : Ready in 1 Hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Barley Salad With Green Garlic and Snap Peas

Apr 14

Posted by admin in salad, the recipes, vegetarian | No Comments

“Here’s a spring salad that’s equally satisfying for a workday lunch or a weekend picnic. Light yet filling, it combines chewy, nutritious barley with two seasonal treats – young green garlic and crisp sugar snap peas.”

  • 1 cup hulled barley
  • 3 cups water
  • 2 stalks green garlic (white and light green parts only), cut into 1-inch pieces
  • 2 tablespoons toasted almonds
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • coarse sea salt or coarse kosher salt
  • 8 ounces sugar snap peas
  • 2 tablespoons torn mint leaves

Cook and cool barley: Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.

Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.

Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.

Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.

Source : Adapted from thekitchn.com (only slight changes)

Servings/Yield : 4-6

Difficulty : Easy

Course : Main

Preparation Times : 1 1/2 – 1 3/4 hours

Note : Green garlic is much more mild than mature garlic and we like it just fine raw. However, if you prefer, it can be blanched first to mellow out the flavor.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Chilli & garlic spaghetti with lemon crumbs

Apr 3

Posted by admin in pasta, the recipes, vegetarian | No Comments

“The lemon and heat balance out this dish perfectly, and a perfect excuse to use purple sprouting broccoli”

  • extra-virgin olive oil
  • 3 garlic cloves, finely sliced
  • 1 long red chilli, finely diced
  • 20g fresh white breadcrumbs
  • ½ lemon, finely grated zest
  • 150g spaghetti
  • 125g purple sprouting broccoli, trimmed and cut into short lengths

Heat 2 tbsp oil in a small non-stick frying pan and add the garlic and chilli. Cook for 1-2 minutes over a very low heat, stirring occasionally. Tip out into a bowl. Return the pan to the heat and add the breadcrumbs. Cook over a medium heat for 4-5 minutes, stirring constantly until golden. Remove from the heat, stir in the lemon zest and season well. Keep warm.

Cook the spaghetti following pack instructions. Add the broccoli for the last 3 minutes of the pasta cooking time. Drain, reserving 3-4 tbsp of the cooking water, and return to the pan. Pour over the cooking water and garlic and chilli oil. Toss well together and divide between two warmed bowls. Sprinkle with the breadcrumbs.

Source : Adapted from Olive Magazine, April 2011. (only slight changes)

Servings/Yield : Serves 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 5min, Cook 15min

Nutrition: per serving : 338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g

Notes: Common broccoli can be used for this recipe, just divide into bite sized floretes for easy cooking.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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