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Monthly Archives: May 2016

Grilled Lettuce with Brie

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Grilled lettuce has been on my list of recipes to try for some time, but I only just got around to it.

lettuce

Rating: Tasty ā€“ I will probably make it again

I don’t buy lettuce very often because I don’t much care for it, and this recipe won’t make me yearn to buy lettuce. However, it’s a very good way to use up leftover lettuce. It tastes nothing like a salad.

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Cabbage and Carrot Sambharo

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indian

I modified this recipe by using Savoy cabbage and a red sweet pepper instead of a green one.

Quinoa, Parsley and Roast Vegetables

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salad

To make this dish I chopped mushrooms, eggplant/aubergine, zucchini/courgette, carrot, sweet pepper, purple onion and tomato and tossed them with olive oil, minced garlic and a mix of Mediterranean spices (basil, marjoram, thyme, celery, oregano and rosemary) before baking them in the oven. Meanwhile I cooked quinoa at a ratio of 3 parts water to 2 parts quinoa for 15 minutes on low heat. After everything cooled, I added salt and roughly chopped fresh parsley.

Mint Rice

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rice

I had mint rice (sans vegetables) with lentils and tomato and okra fry.

rice2

Pea Curry with Onion and Tomato

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peas

This is just another quick dinner I made using snow peas, tomato, onion and coriander leaf as the main ingredients.

Grilled Okra in Butter Sauce

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I tried a recipe for grilled okra for lunch, substituting half a red onion I had on hand for the shallots. I used mint as my herb and included the lemon zest.

okra

Rating: Tasty ā€“ I will probably make it again

Roasted Yams with Chickpeas and Yoghurt

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I tried this recipe for roasted yams with chickpeas and yoghurt but used purple yams and added some yellow beets. It occurred to me that I might have gotten a similar colour effect with orange sweet potatoes and red beets.

yam

I wanted to like this dish because I like all the components independently, but somehow the combination and the seasoning didn’t work for me. I’d rather make sweet potato wedges and serve them with a wrap of roasted chickpeas and tzatziki, or with chickpeas with yoghurt.

Rating: So-so ā€“ Iā€™m unlikely to make this again