Finally (whisper it) it looks like spring has arrived. Time then, for a round-up of some of the better vegetarian recipes that have featured in recent weekend supplements and more.
Quinoa Salad with Mint and Mango
As soon as light nights come around I’m all for leaving aside the root vegetables and spicy stews of winter and marching into the warmer weather with a light supper. This ‘salad’ from Paul Rankin over at the BBC could work, I suppose, as an accompaniment to a heartier dish – Rankin suggests grilled halloumi – but on a warm evening, or at lunchtime, the mix of zingy flavours and protein from the quinoa would do just fine on its own. The recipe is here.
Chard open omelette
Feta and greens is a favourite combination over at ETP Towers, so this ‘open’ omelette from chef Bill Granger over at the Independent is a winner for us. It shouts ‘lunch’ of course, but some hushed sweet nothings could tempt me to turn this into a brunch dish, especially with a little drizzle of chilli sauce. The recipe is here.
Japanese asparagus and duck’s egg omelette
Also over at the Indy is this rolled up omelette that gives us all something different to do with asparagus this season – the sweet and nutty spears chopped finely with spring onion. Not everyone will find the Nanami Togarashi chilli flakes that chef Mark Hix suggests, but I’m sure your common or garden chilli flak will suffice. The recipe is here.
Asparagus with pastry wafers and butter sauce recipe
Sticking with asparagus, this recipe from Rose Prince at the Telegraph keeps it simple, highlighting that ‘Best of British’ asparagus, while adding a more substantial, even luxurious, touch to a light lunch. It’s rare I’ll eat puff pastry. It’s equally rare that I’d complain about having to. And here it is, a precious airy pillow on which those asparagus spears can rest. The recipe is here.
Vegetarian mezze
Have you noticed how cauliflower seems to be making a comeback? Regular readers of Earth to Plate will know we love it here, but it’s good to see this often overlooked vegetable getting tome respect. It features here as one of three ‘small-plate’ mezze dishes by Yotam Ottolenghi: Fried Cauliflower with Pine Nuts, Capers and Chilli is followed by Honey Roasted Carrots with Tahini Yoghurt and Aubergine and Parsley Pesto. Just pass me some warmed pitta. The recipes are here.
Filling a hole
Regular visitors to this blog will have spotted that we don’t post our ‘Last Night’s Dinner’ entries each and every day. This isn’t because we haven’t had dinner, or because what we cooked ended up in the bin. No no no.
It’s just that sometimes, for example, we eat out. Luckily, while we’re here in the City of London, we can grab Bangladeshi, Italian, Vietnamese, Mexican, Japanese – even Portuguese – around the corner. Not that we’re always so cosmopolitan – we’ve also been known to grab a bag of chips from Whitecross Street.
Usually however, and more prosaically too, it’s that we either forget to take a picture or that what we’ve eaten closely resembles something that’s been posted before. Or that it’s leftovers from the previous night.
Such was the case with this Monday and Tuesday’s dinner of a Cauliflower curry spiced with lots of chilli, cumin, cardamom and fennel seeds. It was pretty good on Monday and even better on Tuesday – a thoroughly enjoyable two days of eating, all made in one big pot. That kind of thing is standard issue at ETP Towers. It fills a hole and it’s just the kind of thing that we’re eating in the holes where Last Night’s Dinner doesn’t appear.
Posted in Cauliflower, Chilli, Comment, India | Leave a Comment »