Posts tagged ‘omelette’

April 25, 2013

Spring pickings

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.

March 7, 2011

Last Night’s Dinner: Mushroom Egg Foo Yung

So, what do vegetarians eat? Well, last night we made a rather comforting bowl of Mushroom Egg Foo Yung with Fried Rice.

It’s perhaps fitting that it should be the first of our ‘Last Night’s Dinner’ entries as I’ve long been a lover of this dish – except I only used to have it in takeaway form with that signature taste of nasty MSG. Ella is a convert to the home-cooked version.

Basically, of course, it’s a mushroom omelette with rice. For the omelette we stir fried chestnut mushrooms with a split of sunflower and sesame oil before adding the beaten eggs. This is done after making the rice though. And the trick to good fred rice is to boil the rice well in advance and leave to cool completely. Trying to fry hot, just-boiled rice is self-defeating as it steams and becomes puddingy. While frying we added a clove of garlic, some chopped spring (salad) onions and some peas – a little greenery is always good. And, of course, soy sauce. When the rice looks slightly glistening and crackles a bit in the pan, then you’re getting there. Then make the omelette, chop it up slightly once it’s set and golden – and bowl it up. Comfort food for a Sunday night.