Vegan

  • Multi vegetable paella – Ottolenghi

    13/04/20224passionfood

    I made this multi vegetable paella few months ago, and I thought I have to make it again so I can share it with you. Paella is an iconic Spanish dish, there are various types of it depending on each region you are in Spain.But there are three or even five main types of paella :1- “Paella valenciana” as many know the original paella was born in Valencia. Beside rice, this includes differents types of meat such as rabbits, pork, duck…combined with beans, artichokes and other veggies.2- “Paella de Marisco” or seafood paella, my favourite I already shared with you…

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  • Parsnip confit with pickled currants.

    17/12/20214passionfood

    This confit parsnip with pickled currants recipe is an impressive side dish for any occasion, it’s a must try. I hurried to write this recipe and share it  with you, because I know that this recipe will definitely find its place as part of a stunning Christmas table.  Parsnips may look like white carrots and can be used in similar ways. But they have a sweeter taste and a nutty flavour especially when cooked. How to make confit parsnip with pickled currants ? These delicious root veggies are naturally sweet and earthy. In this recipe we’ll use two ways of cooking. First the traditional method…

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  • Chilled avocado soup with crunchy garlic oil – Ottolenghi

    28/07/20214passionfood

    This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…

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  • Wild mushroom pilau – Meera Sodha

    27/06/20214passionfood

    Before I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options authentic, comfort to fine dining etc… I also came across few places where it’s great food and low to mild spicy and I stated to fall in love and decided to buy an Indian cook book “ Made in India by Meera Sodha”. One of…

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  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & shatta – Sami Tamimi

    14/05/20214passionfood

    This colourful salad is from “Falastin” Sami Tamimi’s cookbook. This is not just a salad, this is THE salad that you want to make to impress your guests, especially when you know that is one of the amazing salads served at “nothing hill” and “Islington” ottolenghi’s restaurants (the pictures bellow are from google). This salad brings together so many amazing flavors. The dressing here is not a simple vinaigrette nooo, the dressing here is a burnt aubergine yoghurt and tahini cream . And for me this creamy, smoky aubergine dressing goes perfectly with the rest of toppings. Notably the herby…

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  • Curried lentil, tomato and coconut soup – Ottolenghi

    21/03/20214passionfood

    New ottolenghi recipe from his cookbook “Simple” and new love at first bite.  I love lentil soup, and this one is different, it has the consistency and all the flavors found in “dal”, which is one of the most popular dishes in India. It’s delicious, creamy, mildly-spiced. And of course you can adjust the heat level with less or more chilli flakes, ginger and depending of  which curry you’ll use. Vegan, healthy, hearty and very easy to make. Grate some ginger and garlic, finely chop an onion, open some cans and add the water or a stock if you want, cook…

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  • Confit garlic hummus with grilled mushrooms – Ottolenghi

    05/03/20214passionfood

    Hummus is probably the most versatile dip, is a perfect snack for any time of day. You can eat it as it is or serve it topped with meat, veggies or like this recipe that I’m sharing with you today. A wonderful way to eat hummus. It’s not the authentic recipe of hummus for sure but it will probably be, if you try this.  The grilled mushrooms with the delicious marinade, works beautifully with the creamy hummus perfectly flavoured with confit garlic. Add a salad on the side and it’s an amazing meal.   You can skip the topping and have…

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