Cooked veg

  • Spinach & lime butter pancakes – Ottolenghi.


    No comment, honestly these spinach & lime butter pancakes that Ottolenghi calls “green pancakes” are sooo good.And as the end-of-year holidays approach, you can make them like blinis and serve them with smoked salmon, a small quenelle of sour cream or not, “red caviar” salmon eggs and to finish with a green touch add dill leaves. Trust me, it will look like an aperitif coming from a luxurious restaurant .You can prepare the pancake batter the day before without the egg whites. The next day, whisk the egg white to soft peaks, then gently add it to the pancake batter…

    Continue reading
  • Aubergine / eggplant Zaalouk – Moroccan cuisine.


    Aubergine or eggplant caviars are very popular in the Middle East, North Africa and some European countries. Among the most popular Baba Ghanoush and moutabel from the Levant, Greece and Cyprus “melitzanosalata”, “ajvar” from the Balkans and “zaalouk” the Moroccan version prepared with aubergine / eggplant, tomatoes and Chermoula spices: garlic, cumin, paprika, parsley, coriander and lots of olive oil. Cooked salads are an integral part of Moroccan cuisine, you will rarely see a main dish served on its own. Aubergine / eggplant zaalouk is the most popular (at least for me) to accompany certain dishes such as grilled meats…

    Continue reading
  • Spicy mushroom lasagne – Ottolenghi


    Another recipe from my favorite chef Yotam Ottolenghi made with Ixta Belfrage and from their book « Flavour ». A book entirely devoted to vegetarian cuisine. this exceptional chef has always known how to enhance vegetables by combining them with spices and using different cooking techniques. Today I’m sharing with you his favorite recipe: spicy mushroom lasagne which is just crazy delicious. I’m sure you’ll like it whether you are vegetarian or not. In this recipe, Ottolenghi uses very simple ingredients but a cooking technique that amplifies the aroma and taste of the mushrooms. He decides to roast chestnut mushrooms and oyster…

    Continue reading
  • Braised eggs with beef and smoked aubergine – Ottolenghi


    This braised eggs with beef and smoked aubergine is a very comforting dish, rich in Middle Eastern flavors as tradition dictates with Yotam Ottolenghi. This recipe is quite surprising, it is an incredibly balanced mix of ingredients and flavors. Ottolenghi always knew how to enhance vegetables by highlighting the flavors of the Middle East. In this dish, the aubergine with its smoky flavour goes perfectly with all these spices: cinnamon, chili pepper, cumin, as well as sumac with its tangy taste which perfectly seasons the eggs with runny yolks. And of course the famous tahini sauce, an essential, it is…

    Continue reading
  • Moroccan chicken tagine with onions and raisins


    This savoury – sweet chicken tagine with onions and raisins is a classic of Moroccan cuisine. It’s really delicious, easy to make and doesn’t require a lot of ingredients. The tagine is a staple of Moroccan cuisine. Its name actually designates both the cooked dish and the earthenware pot in which the food is cooked. The secret to get a delicious tagine it’s not only the choice of the ingredients but above all it’s the cooking time. So please forget all recipes that offer quick and express tagines. This kind of dishes should be cooked for a long time and…

    Continue reading
  • Butternut, membrillo & stilton quiche – Ottolenghi


    This butternut, membrillo and Stilton quiche is a wonderful recipe form ottlenghi to celebrate the autumn.  I really enjoyed the sweetness of the membrillo (quince paste) that contrast perfectly with the Stilton cheese and the roasted butternut. It’s definitely a wining combination. This savoury – sweet quiche is quite rich due to the custard made from the double cream, crème fraîche and whole eggs. Serve it with a nice green salad and you have a perfect vegetarian meal. And like any quiche you can serve it for lunch, dinner or a brunch. You can also make it in canapé form…

    Continue reading
  • Greek stuffed vegetables “Yemista”


    If you have visited Greece you’re certainly familiar with this classic dish “Greek stuffed vegetables yemista”. What is “Yemista” ? Go to any Greek taverna and you’ll find Yemista on the menu. Yemista in Greek means “stuffed” or “filled with”. It’s a traditional Greek dish of stuffed summer vegetables with rice, herbs and grated vegetables, then baked in a tomato sauce and plenty of olive oil. Tomatoes and bell peppers are the most popular but you can use any vegetables that you like. They may contain minced beef, but during my stay in Naxos I only had the vegetarian version…

    Continue reading
1 2 3 4