Mezze

A vegetarian meal for Brenda and I after i was inspired by Make hummus not war.

1. Hummus
Blend 2 cans of chick peas
3 garlic cloves
2 tbs of tahini
Juice of one lemon

2. Baba gar nosh
Cook two eggplants with olive oil and cumin
Put aside to cool
Blend with 3 garlic cloves
2 Tbs tahini
Juice of one lemon

3. Cous Cous with red onion and diced tomato

4. Grilled haloumi cheese

5. Lebanese bread

My Fish Pie

With some leftover fish in the freezer it was time for a fish pie and also it goes well with the cooling autumn weather.

In a fry pan saute in olive oil:

1 sliced brown onion
1 sliced leek
1 diced capsicum
2 sliced chillies
2 diced garlic cloves
3 finely chopped celery ribs
3 grated carrots
Roughly chopped mushrooms

Add your fish cut into pieces
A handful of frozen prawns
1 tin of smoked oysters

Place in a shallow baking dish and pour over some cream
Cover with puff pastry and oven bake at 180c till browned.

Pappardelle with Cream and Mushrooms

Put a pot of salted water on to boil for the pasta. While you wait, heat oil in a large frying pan with a knob of butter and sauté 3 cloves of garlic and one diced brown onion, season with some sage, marjoram or thyme. Add chopped mushrooms and sauté for another 2–3 minutes.

Meanwhile, add the pappardelle to the boiling water and cook until al dente (fresh pasta should not take more than 3 or 4 minutes).

Add pasta water to the mushrooms and let it reduce for 1 minute. Season with salt and pepper. When the pasta is ready, drain it, stir some cream into the mushroom sauce, heating together briefly. Add the butter and a little of the cooking water if the pasta seems dry. Serve sprinkled with parsley and parmigiano reggiano.

Serve with lightly steamed asparagus.

Tasty Express by Sneh Roy

This book came unexpectedly across my desk and I must say it has been a wonderful volume to explore. Lots of books have appeared in recent times from food bloggers and this one fits into that category.

This is a practical hands on book with everyday recipes that are simply explained and easy to reproduce.

The book is beautifully illustrated and the recipes clear and concise.

She embraces healthy takes on modern classics like tacos, flatbreads, veggie burgers, granola and froyo, plus a few irresistibly naughty treats. Many of her hardworking creations can be easily packed away in a lunchbox or picnic basket for work, your next camping trip or potluck evening. The recipes are predominantly vegetarian, and they can be easily repurposed with your own favourite ingredients. 

Living with a vegetarian I am always looking for clever and fresh food that can also accompany meat options as well.

The selection of recipes here is excellent and well worth checking out.

Fried Chicken in Garlic Sauce

Slice one onion and saute
Add diced chicken pieces (thigh fillet)
Add sliced carrot and cabbage
1tbs garlic paste
1tbs ginger paste
1tsp vinegar
1tsp soy sauce
1 cup of chicken stock
1 tbs chilli sauce

Serve with rice and nuts.

Pumpkin and Fetta Bake

Dice some butternut squash (as much as desired)
Add some whole mushrooms
Drizzle with olive oil and season

Bake in a 180c oven
After 40 minutes add some diced fetta, garlic and spinach leaves.

Baked Quinoa Stuffed Capsicum

Start by boiling your quinoa
Fry some diced onion and garlic

Mix together with a generous amount of ricotta cheese

Stuff into a capsicum sprinkle with cheese and oven bake .