Tag Archives: vegetarian food

A quick salad for a sunny day in winter

On one of those winter days that feels like July, when the thought of hot food is overwhelming but the fridge is lacking salad ingredients, I rustled together this Jamie Oliver lunch dish. From the freezer, the cupboard, and the parsley pot on the terrace. I cut out one step from the original recipe to make it quicker: I didn’t roast the red peppers from the jar. It seemed a redundant step to me, as they are already roasted. I also didn’t add brine from the jar to the salad dressing, I made up the quantity with a splash more olive oil and red wine vinegar.

Serves 2
200g fresh podded broad beans, or frozen broad beans
30g whole almonds
1x 480g jar of roasted red peppers in brine
½ bunch of fresh flat leaf parsley, roughly chopped
30g manchego cheese [or any other hard cheese]
Dressing:-
1½ tbsp. extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp brine from the pepper jar

Boil the broad beans for three minutes, drain and set aside to cool. If any are large, pinch off the pale green outer skin.

Toast the almonds in a dry frying pan over a medium heat until pale golden. Remove and finely slice.

Drain the jar of peppers, open out flat and slice into strips. [At this stage, Jamie roasts the peppers in a griddle pan, without oil. I didn’t].

Sort the parsley and discard the thick stalks. As the parsley is effectively the salad leaf in this dish, I left the leaves whole.

Mix the dressing ingredients together in a jar and give a good shake. In a serving bowl, toss together the peppers, parsley and broad beans with the dressing. Season to taste.

To serve, using a potato peeler, shave the cheese over the top of the salad. Add the almonds and an extra drizzle of 1 tsp olive oil. Served with a side of roasted sweet potatoes. 5 to remember
si alguna– if any
realmente– effectively/really/truly
los tallos gruesos– the thick stalks
un pelador de patatas– a potato peeler
sobre la parte superior de – over the top of

If you feel hungry, try these recipes:-
A gooey creamy salad
Light and fresh tabbouleh
Crunchy tahini green salad 

 

‘5 Ingredients’ by Jamie Oliver [UK: Michael Joseph]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A quick #salad for a sunny day in winter #Spain #recipe by @jamieoliver https://wp.me/p3dYp6-2st via @Spanish_Valley

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Salsa roasted beets

These are the best lentils I have ever eaten, teamed with sweet beetroot and a tangy herb salsa. A fine supper for a winter evening. There are three elements to combine, all simple. Serves 4
For the beetroots:-
8 medium firm beetroots, peeled and quartered
4 tbsp red wine vinegar
extra virgin olive oil
sea salt
freshly ground black pepper
For the lentils:-
400g Puy or brown lentils, rinsed
4 whole cloves of garlic
1 small tomato, whole
1 bay leaf
a few sprigs of fresh thyme
1 litre vegetable stock
For the salsa verde:-
2 tbsp capers
2 tbsp cornichons or gherkins
bunch of fresh mint
bunch of fresh parsley
bunch of fresh basil
3 tbsp extra virgin olive oil
juice of ½ lemon

Preheat the oven to 180°C/fan 160°C/gas 6. 
Put the quartered beetroots onto a baking tray. If your beetroots are large, cut them into smaller wedges as they can take a long time to roast. Add the vinegar, a good glug of olive oil and a splash of water. Season with salt and pepper, toss everything to coat. Cover the tray with foil and roast in the oven for 1 hour, until the beetroots are cooked through and the juices are neon pink.

Meanwhile, cook the lentils. Put the lentils into a saucepan with the unpeeled garlic, whole tomato and herbs. Just cover with the vegetable stock. Put on a medium heat and bring to a simmer. Cook for 20-25 minutes until they are cooked and the water evaporated [if they are cooked and spare water remains, simply drain it away]. If they are a little dry and not quite cooked, add a splash of boiling water.
To make the salsa, finely chop the capers and cornichons. Add the herbs and chop again. Put into a bowl and add the olive oil and lemon juice. Season to taste, add more oil or lemon until you are happy. Set aside. Once the lentils are cooked and all the water has evaporated, scoop out the tomato, bay leaf and garlic. Set the flavourings aside in a bowl to cool. When you can handle them, remove the garlic skin and tomato skin, mash the flesh and add back into the lentils. Mix, season to taste, and add a final glug of olive oil and red wine vinegar [be sparing with the latter, add a little and taste until you are happy].
When the beetroots are cooked, you are ready to serve. Pile the lentils onto plates, top with the roasted beets and drizzle over the roasting juices. Drizzle over the salsa to finish.
If you have some salsa left over, it will keep in the fridge in a sealed jar for 2-3 days.

What would I do differently next time:-
To make the leftovers go further, we added a pile of roasted broccoli, roasted carrots and onions.
Drizzle thick natural yogurt over the top
Substitute balsamic vinegar for the red wine vinegar

5 to remember
los tres elementos – the three elements
evaporado – evaporated
si estan un poco secos – if they are a little dry
se mantendrá – it will keep
un frasco sellado – a sealed jar

This recipe is from ‘A Modern Way to Eat’ by Anna Jones
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If you feel hungry, try these recipes:-
Green Shakshuka
Light and Fresh Tabbouleh
Golden Drops of Salt Cod

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Salsa roasted beets #vegetarianfood #Recipe by Anna Jones @we_are_food https://wp.me/p3dYp6-2zJ via @Spanish_Valley

Baked eggs in magical mushrooms

I love these one dish baked suppers. This one can be prepared in advance and cooked later and is made of mostly store cupboard ingredients. It also performs a magic trick on cheap supermarket mushrooms by serving them in a dense rich tomato sauce. I added some additional spices to add flavour, rather than heat, and a jar of chickpeas for protein. Eat with a spoon and bread to mop up the sauce and yolk. This is great to make ahead and keep in the fridge, then put in the oven when you are ready to eat. If you make this early to cook later, remember to allow a little more time in the oven. Always taste and test before serving, and check in the centre to ensure it is full heated through.

Serves 4, or two very hungry people
3 tomatoes, roughly chopped
1 tsp coriander seeds, crushed [I didn’t have seeds so I used 1 tsp ground coriander]
2 tsp tomato paste
½ tsp thyme leaves [I used dried]
1 bay leaf
2 tbsp olive oil
25g sultanas
20g pine nuts [I used chopped almonds]
Juice of ½ lemon
250g button mushrooms, quartered
4 eggs [I used two]
1 tbsp 0% fat Greek yogurt
I added:-
1 tin chopped tomatoes
2 tsp pimenton dulce
2 tsp ground cumin
1 tin chickpeas, drained and rinsed
In a saucepan place the tomatoes, coriander, tomato paste, thyme, bay leaf, oil and additional spices [if using]. Season with black pepper. Add 150ml water and simmer gently for 8 minutes. Increase the heat then add the sultanas, pine nuts, lemon juice, mushrooms and chickpeas [if using]. Cook for a further 5 minutes. If you are cooking later, halt the process here.

Pre-heat the oven to 180°C/350°F/gas 5. Spoon the mushroom mixture into individual ramekins [if using, or into a wide baking dish]. Make a well in the mixture for each egg.

Break an egg into each hole, then top each egg with a spoonful of yogurt. Bake for 9 minutes if the mixture is hot, or 12 minutes if cold. I baked mine straight away and it was happy in the oven for almost 30 minutes, though the sauce did bubble over so I was glad I had put the baking dish on a baking tray. Next time I will:-
Leave out the fresh tomatoes and just use tinned chopped tomatoes
Use finely chopped fresh thyme
Serve with toasted sourdough bread rubbed with fresh garlic

If you like this, try:-
Moorish rice with saffron braised carrots
Herby baked halloumi with tapenade
Baked pesto and tomato pasta

5 to remember
un truco de magia  – a magic trick
una cucharada de yogurt – a spoonful of yogurt
un ramekin – a ramekin
si vas a cocinar mas tarde – if you are cooking later
a la próxima, lo hare – next time I will

 

This recipe is by TV chef Anthony Worrall-Thompson Amazon

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Baked eggs in magic mushrooms #Recipe by @AntonyWT #veggiefood https://wp.me/p3dYp6-2wK via @Spanish_Valley

Mushroom and butternut lasagne

This recipe is the result of not shopping properly. I thought I had bought everything needed to make this vegetable lasagne recipe from the Cranks recipe book, but it turned out I was missing a couple of key things. Sheets of lasagne. Crème fraiche. So I improvised and added a couple of extra things I happened to have. This is the result. It demonstrates that being flexible can often be a nice surprise. Whatever you change, always include the roasted butternut squash slices in pesto, that’s lovely!As with a lot of ‘vegetarian’ recipes, I find them sadly lacking in protein. So I added a tin of haricot beans which I had in the cupboard. It would work with any type of tinned bean.

Serves 4
900g butternut squash, peeled, de-seeded, and cut into long thin slices
olive oil
1 tbsp basil pesto [I used about 4 tbsp]
600g mushrooms, any combination, wiped with dry kitchen towel
6 lasagne sheets [I used gluten-free penne instead]
3 garlic cloves, finely chopped
1 tsp tamari/soy sauce
8 tbsp crème fraiche [I used fat free natural yogurt]
600g spinach
30g Parmesan, grated
a pinch of freshly grated nutmeg
60 Gruyere or other hard cheese, grated [I used more Parmesan]
tin haricot beans, drained [optional]
packet fresh basil [optional]

The separate elements for the lasagne can be prepared in advance, and assembled just before eating. Preheat the oven to 230°C/450°F/gas 8. Place the slices of butternut squash in a bowl and toss with 2 tbsp olive oil, season to taste. Spread in a single layer on two baking trays and roast in the oven for about 20 minutes until soft when checked with a knife, and going brown around the edges. Put into a bowl to cool slightly, add the basil pesto and set aside. Meanwhile, cook the lasagne sheets or your own preferred pasta. Drain and set aside. Slice the cleaned mushrooms. Heat 1 tbsp olive oil, two chopped garlic cloves and the tamari in a wide frying pan. Add the mushrooms and cook gently until they begin to release their juices. Add 1 tbsp crème fraiche, turn the heat down and simmer until the juices begin to reduce. Set aside.

Put the spinach, and fresh basil if using, into a saucepan with a splash of water. Cook with the lid on over a gentle heat so the leaves wilt. Drain in a sieve and press out the excess liquid using the back of a large spoon. Chop on a board then put into a bowl. Add 30g grated Parmesan, 1 clove chopped garlic, nutmeg, salt, pepper and 4 tbsp crème fraiche. Set aside. If cooking straight away:-
Turn the oven down to 190°C/375°F/gas 5.

Layer the vegetables and pasta in a large ovenproof casserole dish, finishing with a creamy spinach layer and the remaining crème fraiche. Sprinkle the top with the grated Gruyere or hard cheese.

Bake in the oven for about 25 minutes until the cheese is melted and golden. If cooking later:-
Pre-heat the oven to 190°C/375°F/gas 5. Assemble the dish as above.

Bake in the oven with a lid on the casserole, or cover with a layer of foil, for 30 minutes. Remove the lid and continue to bake for a further 15-20 minutes until the cheese is melted and golden. Test with a fork to make sure the vegetables at the bottom of the dish are hot. What would I do differently next time?
Add more yogurt
Stir the haricot beans into the spinach and yogurt sauce
Substitute courgette for the spinach, sliced thinly and fried lightly in a little olive oil If you like this, try:-
Mushrooms + wine + butternut
Cheesy nutty herby mushrooms
A cassoulet of aubergines

5 to remember
un par de cosas clave – a couple of key things
la nuez moscada – the nutmeg
la cazuela – the casserole dish
prueba con un tenedor – test with a fork
las alubias – the haricot beans

 

This recipe is from ‘The Cranks Bible’ by Nadine Abensur [Weidenfeld & Nicolson]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Mushroom and butternut lasagne #Spain #vegetarianfood https://wp.me/p3dYp6-2vD via @Spanish_Valley

Moorish rice with saffron braised carrots

I hesitate to call this dish a pilaf as that is an Indian term, but whatever the correct name is this is delicious. And it has limitless variations which makes it a great store cupboard meal. Served with carrots braised in a delicious saffron sauce, both dishes are quick and easy to make for a supper dos juntos or for a cozy supper with friends. The pilaf can be prepared in advance and reheated in a large frying pan.

Serves 4
For the pilaf:-
250g basmati rice [I used brown]
200g frozen broad beans
2 tbsp olive oil
3-4 large shallots, finely sliced [I used 2 red onions]
3 garlic cloves, finely sliced
1 tbsp cumin seeds
2 tbsp raisins
30g flaked almonds, dry toasted until pale golden
salt and freshly ground black pepper
For the carrots:-
500g carrots, baby carrots if possible, washed and cut into batons
4 tbsp olive oil
1 tsp ground cumin
1 tso cumin seeds
150ml water
generous pinch of saffron
½ tsp Marigold bouillon powder, or ½ crushed vegetable stock cube
4 large garlic cloves, finely sliced
a dash of Tabasco
sea salt and freshly ground pepper
To serve:-
A couple of generous tbsp of natural unsweetened yogurt
Juice of a lemon

Prepare the pilaf ingredients:-
Put the rice in a saucepan and cover with its volume in water. Leave the lid on at all times, the only exception being if you need to add a splash of extra water [as I did]. Bring the water to the boil and immediately reduce the heat to a very low simmer for 14 minutes. Remove from the heat and leave to stand with the lid on for another 8 minutes. This method produces dry rice suitable for the frying to follow.

Meanwhile, cook the frozen broad beans, drain and set aside. Dry toast the almonds in a frying pan without oil, set aside. If, like me, you plan to eat this as a vegetarian main meal rather than a side dish, cook your puy lentils, drain and set aside until you are ready to eat. For the carrots:-
Place the carrots in a large saucepan [I used a deep, wide frying pan with lid] with the olive oil, ground cumin, cumin seeds, water, saffron, bouillon, garlic and Tabasco. Add seasoning as preferred. Toss well so the carrots are well covered with oil, and lay them flat in one layer. Cover with a lid and simmer for about 20 minutes, giving the pan a shake every now and then. Try not to lift the lid unless it looks as if it is sticking, if it is just give it a quick stir and replace the lid. If it looks a little dry, add a splash of water. Test with a knife to see if the carrots are ready, they should be covered in the sticky saffron sauce.

Assemble the pilaf:-
In a large wide frying pan, add the olive oil and heat gently. Fry the shallots for about 3 minutes and add the garlic, stirring until they are pale golden. When the shallots are almost cooked, add the cumin seeds [if you forget, as I did, they are fine if added with the rice]. Now, add the cooked rice, broad beans, raisins and lentils [if using]. Return to a gentle heat and stir to combine until thoroughly heated through. This process will take as long as it takes for the carrots to cook.

Serve the rice with the flaked almonds sprinkled on top, with a side of carrots and lemon-flavoured yogurt. What would I do differently next time?
Substitute frozen peas for the frozen broad beans
Stir fresh spinach into the hot rice and allow it to wilt
Substitute chopped dried apricots or dates for the raisins
Substitute a tin of chickpeas for the cooked puy lentils
Serve with braised green beans, cooked in the same way as the carrots
Serve with roasted aubergine, sliced and tossed with olive oil and roasted on a tray in the oven

If you like this, try:-
A courgette and halloumi feast
A cassoulet of aubergines
Asparagus and lemon risotto

5 to remember
dos juntos– two together
un batido– a shake
si parece un poco seco– if it looks a little dry
las semillas de comino – the cumin seeds
sabor a limón– lemon-flavoured

 

This recipe is from ‘The Cranks Bible’ by Nadine Abensur [Weidenfeld & Nicolson]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Moorish rice with saffron braised carrots #Spain #vegetarianfood https://wp.me/p3dYp6-2vi via @Spanish_Valley

Light and fresh tabbouleh

This is a simple recipe for a very hot day when you’re not sure if you’re hungry but know you should eat something. Made with quinoa [which is gluten-free] this easy salad is a version of tabbouleh, traditionally made with bulgur wheat. If you like rice salads or couscous salads, try this. It is light and fresh and, depending on what you add, can be a cooling bland side dish to eat with a vibrant-flavoured barbecue, or a meal-in-a-bowl to eat with a spoon. I found the quinoa incredibly easy to cook, though I am still uncertain about the pronunciation. Is it ‘quin-oh-a’, or ‘keen-wa’? It is meant to be served cold but if you add the oil and tahini when the quinoa is still warm, it soaks up the flavours intensely.

Serves 4
390g quinoa
200g fresh coriander [I used parsley as I hate coriander, and I used a huge handful which made the flavour incredibly fresh]
8 large vine tomatoes
100g pine nuts [or substitute whatever nuts you have, if they are large then chop after toasting]
2 tbsp tahini
4 tbsp olive oil
juice of 2 lemons
salt and pepper

First, the quinoa. Put it in a sieve and rinse under running water until the water runs clear. Place into a saucepan with 900ml boiling water. Bring to the boil for two minutes, then cover and turn down to a simmer for a further 10-15 minutes. Check after ten minutes. It is cooked when the water has evaporated and the quinoa is fluffy, not mushy. Set aside to cool slightly. Meanwhile, finely chop the herbs. Chop the tomatoes into small pieces, about the size used in a salsa. Toast the pine nuts in a dry frying pan.

Put the quinoa into a serving bowl and add the herbs, tomato, tahini, olive oil, lemon juice and pine nuts. Check the seasoning, add salt and pepper to taste.

This keeps well in a sealed box in the fridge, and is excellent in picnics and packed lunches.

Options to try:-
Double the amount of lemon juice
Double the amount of tahini
Replace the coriander with other fresh herbs, either a single herb or a mixture
Add a tin of drained, rinsed chickpeas
Add chopped cucumber
Add chopped melon, preferably piel de sapo
Add a jar of drained tuna

If you like this,try:-
Sweet Carrot Salad
Trempó: a salad from Mallorca
A salad involving melons

5 to remember
la quinua – the quinoa
dependiendo de– depending on
enfriamiento – cooling
templado – bland
la pronunciación– the pronunciation

 

This recipe is from ‘Deliciously Ella’ by Ella Mills [UK: Yellow Kite]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Light and fresh tabbouleh #Recipe by @DeliciouslyElla #Spain https://wp.me/p3dYp6-2o7 via  @Spanish_Valley

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Herby baked halloumi with tapenade

Halloumi, that oddly squeaky Greek cheese, works well when stuffed with intense flavours. So this recipe is a bit of a hit in our house. It takes a little preparation time, but makes a really tasty lunch. Excessive amounts of herbs, lemon and olives are used, but it’s worth it. Oh, and there’s a bit of parcelling up too. Serves 4
For the halloumi:-
2 sprigs fresh rosemary
1 tbsp fresh thyme leaves
Handful of fresh basil leaves
Handful of flat leaf parsley
2 sprigs fresh oregano
Grated rind and juice of a lemon
1 tbsp olive oil
1 x 250g block halloumi
Freshly ground black pepper
For the tapenade:-
200g pitted black olives [we used Kalamata]
1 clove of garlic [we used two]
2 salted anchovy fillets in oil [we used half a tin]
1 tbsp flat leaf parsley, roughly chopped
1 fresh rosemary sprig, roughly chopped
50ml olive oil
For the tomato salad:-
3 vine-ripened tomatoes
2 tsp sherry vinegar
2 tbsp olive oil
A handful of fresh basil leaves

Mix the main halloumi ingredients together in a bowl until it forms a paste [I used a large lemon which made the mixture quite runny, but this didn’t make any difference to the baked cheese]. Smear the paste all over the halloumi and season with pepper [there is no need to add salt to this dish, as both the halloumi and anchovies are salty enough]. Cover the bowl with cling film and put into the fridge for a minimum of two hours, overnight is better.

Put all the tapenade ingredients together in a small food processor, and blend together to your preferred texture. There is no need to discard thin parsley leaves as they chop well and add a lot of flavour. Cover and set aside in the fridge.

Heat the oven to 200°C. On a metal baking sheet, lay two sheets of baking paper. Place the halloumi and its marinade in the centre of the paper, then fold up the paper so it closes around the top like an envelope. Secure with staples to create an airtight package, so the cheese will steam inside.

Bake in the oven for 35-40 minutes. When it’s done, remove from the oven and set aside for a few moments to cool. Meanwhile make the salad: slice the tomatoes and lay them on a plate. Season as preferred, drizzle with oil and vinegar, decorate with a scattering of basil leaves.

Serve the three dishes on one plate with a lemon wedge. We ate this with crusty sourdough bread, if we were really hungry we would eat it with a dish of roasted sweet potatoes. 5 to remember
el halloumi – the halloumi
chirriador – squeaky
de masa fermentada – sourdough
crujiente – crusty
una cuña de limón – a lemon wedge

 

This recipe is from ‘Gizzi’s Healthy Appetite’ by Gizzi Erskine [UK: Mitchell Beazley]

If you feel hungry, try these recipes:-
Little squash cakes with a kick
Yogurt & roasted butternut salad
A gift of leeks

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Herby baked halloumi with tapenade #Spain #Recipe by @GizziErskine https://wp.me/p3dYp6-2om via @Spanish_Valley

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