I made this dish using a recipe which is no longer online. It required one eggplant, a couple of tomatoes, a few potatoes, an onion, 1 red chilli, 1 clove of garlic, 1 teaspoon paprika powder, 1 sweet red pepper, olive oil, salt, and fresh parsley, basil and sage.
Category Archives: Informal recipe
I had some ready-made puff pastry left over from the chard/mangold tart I made recently. This puff pastry is made with vegetable oil rather than butter. I also had an overripe banana which I didn’t want to eat as it was. To make this I simply sliced the banana into the puff pastry and sprinkled maple sugar and cinnamon on it, then closed the pastry and baked for the recommended time on the package. It is a good way to use up leftovers and would work with any soft fruit.
This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.
A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.
I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.
I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.
To make this salad, I made a simple syrup from water and sugar and included some slices of ginger before I started cooking it, so that the ginger infused the syrup. After letting the syrup cool, I mixed in juice from one lime, then poured it over the fruit. I let the fruit absorb the syrup for an hour in the fridge before serving.
I used an Asian pear, part of a Gala melon, some strawberries, and grapes. I was inspired by this recipe.
An extremely simple vegetable dish which I sometimes have for lunch is carrots and peas with feta. To make it, cook a diced onion and minced garlic over medium-low heat in olive oil. At the same time boil diced carrots in salted water until they are cooked, then drain them and set them aside. Add frozen peas, a little vegetable bouillon powder and a tiny bit of water to the onions. Cook until the peas are warmed completely through and are soft, about 10 minutes. Add the carrots to the peas and add salt and pepper to taste. Serve with feta.