With only a handful of ingredients and very little prep, the Harissa Black Bean Ragout seemed like an excellent meat-free Monday option. The black beans are even cooked straight in the pot, no soaking required. The total cooking time was about an hour and a half but most of that time was spent idly pottering around letting the pot do all the hard work.
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.
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.
A pasta alla norma can be wonderful thing. A simple tomato sauce with some well cooked aubergine. What’s not to like? Traditional recipes can be a faff, calling for rinsing, salting and/or frying the aubergine. Felicity Cloake’s recipe actually calls for baking half and frying half the aubergine. No, just no.
Pasta really does make such a simple mid-week dinner. It’s hearty and carby and the leftovers travel well – what more do you need? True to it’s name, Ottolenghi Simple is filled with interesting and achievable mid-week pasta recipes. One such recipe, is the gigli with chickpeas and za’atar. People […]
I love the fresh flavours of the middle east. It was probably about two years ago that I had a sudden, intense craving for fattoush and cooked (/prepared) Felicity Cloake’s Perfect iteration of the middle eastern mainstay. I’ve proceeded to prepare a vague version of fattoush at almost every opportunity […]