Tag Archives: vegetarian food

A super green salad

This is my attempt to recreate a salad I ate for lunch in London recently. I had to substitute a few things but I was pleased with the result. I ate the ‘Avocado, Courgettes, Superfoods Salad’ at The Wolseley restaurant. Do give it a try. Its name does sound incredibly worthy, but it is very tasty on a hot summer day.

All the amounts are approximate, this salad served two. Feel free to add and subtract according to what ingredients you have. If the salad doesn’t look big enough for how hungry you are feeling, simply add another vegetable or handful of nuts. I resisted the temptation to add potatoes or tomatoes as the notion of a pure green salad was appealing, but don’t let that stop you.

Serves 2
A head of broccoli
Frozen peas
Rocket
Two handfuls of fresh basil
A bunch of asparagus
One avocado
A generous handful of assorted nuts [we used whole almonds]
2 tbsp of assorted seeds [we used pumpkin, sunflower, sesame and chia]
A generous helping of your favourite salad dressing [ours is traditional French, made with olive oil, apple cider vinegar, salt, pepper, and a tsp Dijon mustard]

Heat a dry frying pan on a high heat and toss in the nuts [chopped if they are large] and seeds. Stir quickly until they start to brown then remove from the heat and place in a bowl to cool.

Prepare the broccoli, separate into bite-sized pieces and cook quickly in boiling water. Be careful to remove from the heat while still crunchy, this salad does not work with over-cooked limp vegetables [eat them raw if you prefer]. Drain and rinse in cold running water. Set aside to drain completely.

While peas are cooking, prepare and cook the asparagus. As with the broccoli, be careful to undercook slightly. Drain and set aside.

Prepare the avocado, cut in half and remove the stone. Slice the flesh into bite-sized pieces.

Now assemble the salad. This is how I did it. First in the bottom of the serving bowl I put a layer of alfalfa seeds and fresh basil, followed by the cooked green vegetables. On top of that I placed the avocado then sprinkled the nuts and seeds.

Pour the dressing over the top, toss carefully to everything is coated, then serve. Alternative ingredients which would work well in this salad include:-
Courgette
Runner beans
Green beans
Salad onion
Cucumber
Raw spinach
Any salad leaves
Shredded raw Brussels sprouts
Sprouted lentils [from the chilled salad cabinet]
Edamame beans
Melon
Green apple
Any fresh herbs you have

If you like this, try:-
A mustardy leeks vinaigrette
Courgette flower frittata
Roasted chickpea Greek salad

Read more about The Wolseley and see its menus here.

5 to remember
mi intento – my attempt
recrear – to recreate
resistí a la tentación – I resisted the temptation
los ingredientes – the ingredients
alternativa – alternative

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A super green salad #recipe via @Spanish_Valley http://wp.me/p3dYp6-26a

A winter treat

This is comfort eating at its healthiest, but I challenge you not to want second helpings. It’s a vegetarian take on lasagne, layers of veggies and tomato sauce, but without pasta. Though if you are feeding a hungry horde it would work with a couple of layers of pasta sheets. Unlike lasagne, you don’t have to make a cheese sauce; instead there is a creamy sauce whizzed up in the blender. dishing upThe recipe is by Anna Jones, a chef who first worked at Jamie Oliver’s Fifteen restaurant. This background explains why her recipes all have an Italian-feel.

Serves 6
For the bake:-
4 medium sweet potatoes, scrubbed and cut into 1cm rounds
sea salt
freshly ground black pepper
olive oil
4 cloves of garlic, peeled and finely sliced
rosemary leaves, picked from a couple of sprigs
2 x 400g tins chopped tomatoes
2 red onions, peeled and roughly sliced
a small bunch of fresh thyme
400g spinach, washed
200g ricotta
100g Parmesan
For the creamy sauce:-
1 x 400g tin butter beans
grated zest and juice of a lemon
3 tbsp olive oil

Preheat the oven to 240° C/ fan 220° C/ gas 9. parmesan, gratingLightly grease two baking trays. Arrange the sweet potato discs in one layer on the trays, sprinkle with salt and pepper. Roast for 30 minutes, until just cooked and browning around the edges. sweet potatoes - ready to go into the ovenWhile the potatoes are cooking, make the tomato sauce. Fry the sliced garlic in a little olive oil, over a medium heat, until it begins to brown around the edges. Add the rosemary, stir. Add the tinned tomatoes. Bring to a simmer and leave for 10 minutes, simmering lightly, until the sauce becomes thicker and sweeter. Season with salt and pepper, and set aside. tomato sauce in the panIn a separate frying pan, soften the onions in a little olive oil with the thyme, over a medium heat, until soft and sweet. This will take about 10 minutes. spinach, added to the onionsspinach, wiltedThen add the spinach, a little at a time, and let it wilt. sweet potatoes - just out of the ovenWhen the sweet potatoes are ready, take them out of the oven. Turn the oven down to 220° C/ fan 200° C/ gas 7.

Now make the butter bean sauce. Put the tinned butter beans and the liquid from the tin into a blender, add the lemon juice, zest, olive oil, and a sprinkle of salt and pepper. butter bean sauce, in processorBlitz it so the sauce is smooth and loose enough to spread . If it is too thick, add a couple of tablespoons of water and blitz again.

Once the separate elements are ready, you can begin layering in a large ovenproof dish. Put a layer of tomato sauce on the bottom, then a layer of spinach, then dot over half the ricotta and a thick layer of grated parmesan. If you are using pasta, add a layer of lasagne sheets here. Next, add a layer of sweet potatoes, then some of the butter bean sauce. Keep layering, finishing with a layer of butter bean sauce. Grate Parmesan over the top, plus a drizzle of olive oil and a few more thyme leaves. ready to go into ovenBake in the oven for 30 minutes until golden brown on top. platefulDon’t worry if you cook too many sweet potatoes. We did, so the leftovers were thrown into a potato mash mixture with cooked sprouts and fried onions, and made into potato cakes. We eat these for breakfast with a fried egg on top.

5 to remember
una horda hambrienta – a hungry horde
las alubias grande – the butter beans
los elementos separados – the separate elements
una capa – a layer
no se preocupe – don’t worry

Still hungry? Try these puddings:-
Not just your everyday pudding… pain au chocolat bread-and-butter pudding
Rice pudding with almonds
The best-ever plum clafoutis?

a modern way to eat by anna jones 8-6-15

This recipe is from Anna Jones’ book, A Modern Way to Eat. Find more of her recipes at her website.

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A winter treat… sweet potato lasagne #recipe by Anna Jones @we_are_food via @Spanish_Valley http://wp.me/p3dYp6-1Hb

A Gift of Leeks

Today we drive to Rafael’s nursery to buy 120 elfas [oleanders] for the hillside below the swimming pool. Lunch is decided when Rafael gives us four enormous leeks as a regalito. Punchy Leeks on Toast is one of our winter favourites which we picked up from the Cooking Outside the Box cookbook by the UK veggie box people Abel & Cole. We always use leeks for this but often vary the cheese depending on what’s in the fridge. Fresh thyme is an essential addition though. punchy leeks on toast11 tbsp olive oil
2 or 3 leeks, washed and finely shredded
2 garlic cloves, peeled and finely sliced
1 tsp cayenne pepper
½ tbsp wholegrain mustard
Salt and freshly ground black pepper
A packet of soft goats’ cheese or cream cheese such as Philadelphia or Mercadona’s own
A sprig of fresh thyme, leaves stripped from the stalk
4 slices of thick toast, sourdough or wholemeal, lightly toasted
punchy leeks on toast2
Heat the oil in a saucepan or lidded frying pan and add the leeks, garlic and cayenne pepper. Put on the lid and leave to sweat on a low heat for 15 minutes, stir occasionally.
When the leeks are soft, add the mustard and cheese. Stir until the cheese has melted, season with salt and pepper. Meanwhile, make the toast.
Pile the cheese mixture on top of the toast and put under the grill for a couple of minutes until the top is golden and bubbling.
5 to remember
el queso – the cheese
la receta – the recipe
compramos – we buy
el puerro – the leek
la tostada – the toast

‘Cooking Outside the Box’ by Keith Abel [UK: Collins]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Punchy leeks on toast: an easy lunch #Spain Recipe by @AbelandCole via @Spanish_Valley http://wp.me/p3dYp6-3a