Posted in Vegetables

June 22nd, 2013

Pasta with preserved artichokes and green stuff

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Green stuff? Yes, green stuff. Pistachios (unsalted), capers, parsley, crushed to a paste with anchovies and garlic. Pretty tasty.

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September 3rd, 2012

Corn & Corn nachos

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This was an experiment and a surprise. We wanted nachos, but didn’t have the ingredients for nachos, so this is what I made instead. They were so good that I’ve written down the recipe so I can make them again, and you can try them too. Not like regular nachos, but very very tasty. Ingredients […]

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August 13th, 2012

Roast broccoli and fennel, chicken soup, brown rice

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Oh, the wonderful things you can make when you have good chicken soup handy in the freezer. Roast broccoli is my new favourite way to do broccoli: in a roasting tray, sprinkled with olive oil, salt and cumin, roasted in a very hot oven for 40 minutes or so. The stalks go creamy, the heads […]

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May 3rd, 2012

Cabbage and carrot with smoky bacon and juniper berries

A tasty side dish, to have with smoked fish. Made up out of what was handy: cabbage, carrot, bacon and juniper berries in a pan. I added a splash of white wine (because I had a glass in my hand) and a few tablespoons of pickling brine from some bread and butter pickles that I […]

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January 17th, 2012

Green tofu curry

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A tasty vegetarian curry. Well, “vegetarian” to a point: it does contain fish sauce. The main ingredients: coriander, spring onions, carrot, tofu (use a hard kind so it doesn’t disintegrate), pak choi, bamboo shoots, tomato. First fry up the spring onions with green curry paste. I used a paste by “Turban Chopsticks” (it was a […]

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December 10th, 2011

Grillin’, grillin’

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Another one of our wedding presents was an awesome Le Cruset grill plate. It’s basically just a piece of cast-iron that you can place over any gas hob to create a grill surface. It’s one of my new favourite pieces of cookware. It certainly fills a need. This style of cooking is great: high heat, […]

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December 5th, 2011

Kale and brown rice pie

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It would seem that it’s brassica season: the kale at the market is enormous and cheap at the moment. For the pie: cooked brown rice, parmesan cheese, onion. I cooked the onion seperately separately (I can never spell that word) with some herbs, And cooked the kale in a pan with some parsley, then squeezed […]

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July 12th, 2011

Scrambled egg, roast tomato, spinach with parmesan

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A quick lunch with a few left over things in the fridge.

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July 12th, 2011

Garlicky gratin

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To have with casserole. I made it a “garlicky” gratin by using a single clove of organic “elephant garlic” (yes, that enormous white lump on the right is one clove) – it has a sweeter and softer flavour than the smaller garlic, and one clove is plenty for a dish like this. Other than the […]

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May 10th, 2011

Roast pumpkin with toasted almonds and olives, zucchini salad

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A vegetarian meal. The pumpkin and herbs were fresh from my Mum’s garden. I roasted the pumpkin with onion, garlic, and rosemary. For the salad – zucchini (cut with a peeler), lemon zest, parsley and some fresh tomato, plus some lemon juice and delicious olive oil that we bought in Spain. The toasted almonds and […]

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