My poor, long-suffering other half has had to eat many a food experiment over the years, complying with all of my culinary whims and wishes. The one dish that I have never been able to convince him to eat is frittata or omelette – its a textural thing. So when I found a recipe for vegan frittata while perusing Elly Pear’s latest veggie/vegan cookbook, Green, the reception wasn’t exactly rapturous. I sold it as more a chickpea pancake quiche. I suppose it isn’t far off Socca – the French chickpea flour pancake. He wasn’t convinced.
These deep-fried Shallot Blossoms are so worth the chore. The savoury batter, spicy creates a delicious crispy coating that I’ve missed since KFC left my life. The shallots cook till they’re soft enough to eat and have lost that raw onion punch. If you think onion rings (x10,000) then you’re on the right track.
I have always found a chocolate chip cookie a bit overrated. They were always either too bendy, like those 5 for a pound, supermarket bakery cookies that almost bend in half before they snap, or too brittle like a classic pack of Maryland Cookies. Despite never being a huge cookie fan, I bought Claire Ptak’s The Violet Bakery Cookbook for this recipe.
You will have to give me the benefit of the doubt with this recipe. The UK is currently experiencing what we call a heatwave, but is probably just our sad, brief excuse for a summer. I am literally sat with the windows open, fanning myself as I write this. Yet somehow I find myself roasting potatoes.
Halloumi has definitely become the new mushroom risotto as the go-to vegetarian option. I don’t think that’s necessarily a bad thing. Halloumi is bloody delicious and a bad mushroom risotto can be a miserable experience. Salty and savoury – halloumi seems like a natural alternative to bacon and I’ve had it with many a vegetarian breakfast. I’ve also seen halloumi battered and fried as it’s a piece of cod. It shouldn’t work, but it does.