This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.
Tag Archives: mint
I made a variation of this spring onion salad, using a large cucumber but retaining the seeds, and leaving out the coriander leaf because I didn’t have any. I also opted for a yellow sweet pepper instead of a green pepper, which I find too bitter.
The second time I made this I had the coriander leaf handy but reduced the spring onions because they hadn’t yet recovered from my previous salad. The mint, coriander and cucumber combination reminded me a little of Thai beef salad, which I think would work quite well without the beef. The main difference is the Thai salad contains soy sauce, garlic and basil as well.
This is a simplified version of the gravy used in the vegetable biryani recipe I use.
- 500 grams potatoes
- 5 tomatoes
- 400 grams (cooked weight) chickpeas
- 2 cups packed mint leaves (1 large bunch)
- 2 cups loosely packed coriander leaves
- 6 cloves garlic
- 2″ (5 cm) of ginger
- 2 large onions
- 2 green chillis
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons salt
- 500 grams Greek yoghurt
- Mixed vegetables, such as:
- 250 grams mushrooms
- 400 grams green beans
- 2 courgettes/zucchini
- 2 romano peppers
- … carrots and cauliflower are other vegetables which might go well in this dish
Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.
Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).
Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.
I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.
I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.
Here’s the recipe. If I were to make this again, I think I’d replace the lemon juice with lime.
It’s been a while since I posted about juice, because there isn’t all that much to say about it. I had galangal left from making Thai green curry paste, so I decided to make carrot-galangal juice with a touch of mint. I used 2 carrots, 4 mint leaves, 500 ml water and piece of galangal about half a thumb by one thumb in size. I also added a few drops of flaxseed oil and some liquid stevia after I had blended and drained it.
Galangal has a bit more kick than ginger, which is what I would usually use in this juice, so the stevia is certainly needed. It’s extremely refreshing and I like it better than carrot-ginger juice.