vegetarian Archives - Pagina 6 van 7

Artichokes Barigoule

Serves 4-6 as a side dish

Ingredients
12 small violet artichokes
1 lemon
100 ml olive oil
1 small onion, chopped
1 small carrot chopped
2 tomatoes, chopped
1 teaspoon cumin seeds, toasted
3 pieces of orange peel
2 fresh bay leaves
2 sprigs of thyme
1 teaspoon fennel seeds
3 cloves of garlic, roughly chopped
200 ml white wine
small bunch of basil leaves, picked and torn
100 ml chicken or vegetable stock stock
selection of fresh herbs: chervil, fennel, basil
salt and pepper

Method
With a small knife, trim the hard leaves off the artichokes, remove the centre hairs and rub the artichokes with lemon juice.

Heat the oil in a deep casserole and fry the onions and the carrot until soft but not coloured. Stir in the tomatoes, orange peel, herbs and spices. Add the artichokes.

Pour in the wine and add enough water to cover the artichokes halfway, sprinkle over the torn basil and cover the pan with a lid. Cook slowly until tender, 35 to 45 minutes, depending on the size of the artichokes.

Remove the artichokes from the pan, reduce the cooking juices and add a little chicken or vegetable stock to intensify the flavour. Season with salt and pepper and finish off with fresh herbs.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Bernadette Evers

Tomato, Basil and Parmesan Quiche

Ingredients
Pastry
280 g plain flour, plus extra for dusting
140 g cold butter, cut into pieces
a pinch of salt

Filling
300 g cherry tomatoes
10 ml fresh thyme leaves
salt and pepper
drizzle olive oil
50 g parmesan, grated
2 eggs
250 ml cream
small bunch basil leaves, shredded, plus a few small ones left whole for scattering

Method
Heat the oven to 120 C. Cut the cherry tomatoes in half and lay on a baking sheet lined with greaseproof paper. Sprinkle with thyme leaves, salt, pepper and a drizzle of olive oil and bake for 1 hour until slightly dried and the flavour concentrated.

To make the pastry, tip the flour, a pinch of salt and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tablespoons cold water, then bring everything together with your hands until just combined. Roll into a ball and rest in the fridge for 30 minutes.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 minutes. Increase the oven temperature to 180 C.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with dried beans or rice. Blind-bake the tart for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until lightly browned. Remove the tart case from the oven.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season with salt and pepper. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices with a green salad.

by Bernadette Evers

Root Vegetable Soup

A deliciously healthy soup to keep you warm during these cold days. This soup also suitable as part of a detox diet.

Serves 2

Ingredients
50 g red lentils
1 sweet potato, peeled and cubed
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, bruised
1 teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli powder
salt and pepper
750ml - 1 litre chicken or vegetables stock
5 cm piece ginger, peeled and grated
4 tablespoons olive oil
freshly chopped parsley and 2 tablespoons coconut milk to garnish*

Method
Preheat the oven to 180C. Place the sweet potato, carrots, parsnip, onion, garlic, chilli to taste, turmeric and cumin on an oven tray. Season with salt and pepper and drizzle with 3 tablespoons olive oil.

Roast for 30-40 minutes in the oven or until the vegetables are soft. In the meantime, heat a pot with 1 tablespoon olive oil and gently fry the ginger off for about 1-2 minutes. Add the stock and lentils and simmer gently until the lentils are cooked, about 15-20 minutes.

Once the vegetables are cooked, add them to the stock and mix well. Blend until smooth using a stick blender or in a blender. Return to the pot, reheat and adjust the seasoning if necessary. If the soup is too thick, add a little extra water or stock to thin it down.

Serve in bowls garnished with chopped parsley and coconut milk.

*To increase the health factor, sprinkle the soup with a few chopped peanuts and chia seeds before serving.

by Bernadette Evers

Vegalicious (Vegetarian)

We are all guilty of going to the supermarket or market, seeing an array of vegetables and never quite knowing what we should do with all the produce on offer. This vegetarian cookbook is just the answer.

The recipes are straight forward with easily obtainable ingredients. The photos are enticing, urging you to have a go and cook the recipes for yourself.

We decided to have a go at one of the recipes and chose the Rigatoni with Chilli and Walnuts. Quick and easy to make, it was on the table in 15 minutes. It was delicious and surprising how much flavour can come from such simple ingredients. A few points from our side about the recipe - we halved the number of walnuts, increased the garlic and served it with a green salad, which we felt was a much needed addition. Our changes are reflected in the recipe below.

Rigatoni with Chilli and Walnuts

Serves 4

Ingredients
150 g walnuts
1 tablespoon olive oil
1 red chilli, deseeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon thyme leaves
2 generous tablespoons mascarpone
2 generous tablespoons finely grated Parmesan
350 g rigatoni (or any other short, tube-shaped pasta)
salt and pepper

Method
Roast the walnuts in a dry frying pan until golden brown and smelling nice and toasty. Place them on a chopping board once they've cooled down, roughly chop (so that there are large and small pieces).

Place the olive oil in a cold pan with the garlic and chilli and heat for 1-2 minutes over a low heat (the garlic shouldn't colour). Add the thyme leaves. Remove from the heat and stir through the mascarpone, Parmesan, salt, pepper and all but 2 tablespoons of the walnuts.

Cook the pasta in plenty of salted boiling water according to the package instructions. Drain off, reserving a few tablespoons of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid and the walnut sauce and mix together well. Sprinkle with the remaining chopped walnuts and serve with a green salad.

Publisher: Terra

Author: Alice Hart

Price: 15,00 euro

by Bernadette Evers

Aubergine Salad with Yoghurt Dressing and Pickled Courgette

This combination takes the humble aubergine and courgette to a new level. At first glance, it may seem like a lot of ingredients but don't let that put you off. A lot of them are store cupboard staples. If you don't happen happen to have them at hand, they are easily available from your local market or supermarket. If you don't want to make the pickle, just use some flash fried thinly sliced courgette or finely shaved raw courgette dressed with some lemon juice and olive oil. This dish is delicious served as a salad or as an accompaniment to grilled lamb cutlets or fish.

Serves 4

Ingredients
3 aubergines
olive oil
salt and pepper
4 spring onions
1 red chilli
1 small bunch flat leaf parsley
1 small bunch basil
1 small bunch mint

Yoghurt dressing
200 g Greek yoghurt
1 lemon
2 tablespoons olive oil
1 tablespoon water (or a little more if required)
salt and pepper

Pickled Courgette
1 large courgette
1 tablespoon salt
70 g demarara sugar
1/2 teaspoon dried chilli flakes
1/2 teaspoon turmeric powder
2 small shallots
250 ml cider vinegar
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds

Method
Begin with the courgette pickle. Slice the courgette and shallots as thinly as possible. If you have a mandolin, you can slice the courgette on that, but mind your fingers. Place the courgette and shallot in a bowl with the salt and leave to stand for 15 minutes. Toast the mustard and fennel seeds in a dry pan to release their aromas. Transfer to a bowl and add the remaining ingredients, stirring until the sugar dissolves. Pour off any liquid from the courgette and shallots and place them in the pickling liquid. At least an hour in the pickle would be great before serving. These don't really keep for long and are best eaten on the day they are made.

Now on to the dressing; place the Greek yoghurt in a bowl and grate the zest of the lemon over. Add 3 tablespoons lemon juice (or to taste), 2 tablespoons olive oil, salt, pepper and 1 tablespoon water. Whisk to a smooth dressing. It should have the consistency of thick pouring cream. If it's a little on the thick side, add a little extra water. Set aside.

Slice the aubergine lengthways into 1 cm thick slices. Heat a griddle pan over medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper. Grill about 4-5 minutes on each side until tender and well marked from the grill. You'll probably have to do this in batches. Transfer the aubergine to a large plate.

Finely slice the spring onions diagonally, finely chop the chilli and pick the herbs off the stalks.

To finish the dish, place the aubergine on a serving platter and spoon over the yoghurt dressing. Scatter over the spring onions, chilli and herbs. Drain the courgettes and shallots from the pickling liquid and lay on top. Serve straight away.

by Mischa de Winter

Plenty More - Yotam Ottolenghi

As most of you know by now, we are HUGE Ottolenghi fans. We love his creative use of simple ingredients, especially vegetables and is combinations of Middle Eastern spices.

Plenty More has been out for a while now. It's the sequel to Ottolenghi's immensely popular Plenty. The book has been categorised into cooking methods, again with the most tantalising and beautifully photographed recipes.

The best way to review a book, in our opinion, is to cook out of it. And that's just what we did! We made the Fig Salad for lunch and it was just delicious. Here is the recipe:

Yotam Ottolenghi's Fig Salad

Ingredients
2 small red onions (200g in total)
3 Tablespoons olive oil
50g hazelnuts, skin on
60g radicchio leaves, roughly torn
40g basil
6 large ripe figs (300g in total)
1 Tablespoon balsamic vinegar
1/4 teaspoon cinnamon
salt and black pepper

Method
Preheat the oven to 220 C.

Peel and halve the onions, lengthways and cut each half into 3cm-wide wedges. Mix together with 1/2 tablespoon of olive oil, a pinch of salt and some black pepper and spread out on a baking tray. Roast in the oven for 20-25 minutes, stirring once or twice during cooking, until the onions are soft and golden and turning crispy in parts. Remove and set aside to cool before pulling the onions apart with your hands into bite-sized chunks.

Reduce the oven temperature to 160 C. Scatter the hazelnuts on a small roasting tray and toast for 20 minutes. Remove from the oven and, when cool enough to handle, roughly crush with the flat side of a large knife.

Assemble the salad on four individual plates. Mix the three leaves together and place a few on the bottom of each plate. Cut the figs lengthways into four or six pieces. Place a dew fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.

In a small cup, whisk together the remaining olive oil, vinegar and cinnamon with a pinch of salt and some black pepper. Drizzle this over the salad, finish with the hazelnuts and serve.

Chefs Notes
We loved the salad, fresh, sweet and full of flavour. We think it can do with a little mor roasted onion, but that's a personal preference.

Publisher: Fontaine Uitgevers

Author: Yotam Ottolenghi

Price: 29,95 euro

by Bernadette Evers

Spicy Kohlrabi

Kohlrabi is an unsual vegetable which isn't well known. You've probably seen at at the green grocers but have never know what to do with it. Well, here's an easy and flavour vegetarian recipe with kohlrabi as the star.

Serves 4

Ingredients
1,3 kg kohlrabi
1 teaspoon cumin seeds
1 heaped teaspoon turmeric
3 cloves garlic
1 red chilli pepper
6-8 tomatoes
small bunch coriander
300 g basmati rice
4 Tablespoons olive oil
salt and pepper

Method
Bring a small pot of salted water to the boil for the rice. Slice the ends off the kohlrabi and peel. Cut each into 8 pieces. Finely slice the chilli into rings and finely chop the garlic. Cube the tomatoes.

Heat a frying pan over medium-high heat. Add 4 tablespoons olive oil to the pan, followed by the chilli pepper and garlic. Fry briefly and then add the kohlrabi. Fry for 1 minute. Add the cubed tomatoes.

Add the cumin seeds and turmeric, a pinch of salt and 150 ml water to the pan. Cover with a lid and cook gently for 20-30 minutes until the kohlrabi is tender (the point of a knife should pierce through easily).

Add the rice to the small pan and boil for 8-10 minutes. Drain off the water and keep the rice warm.

Finely chop the coriander and stir half through the rice. Place the rice in a serving bowl.

Divide the spicy kohlrabi between 4 plates. Scatter with the remaining coriander and serve the rice on the side.

by Mischa de Winter

Pumpkin Salad

This recipe is inspired by one of our favourite chefs of the moment, Yotam Ottolenghi.

Serves 4

Ingredients
2 medium butternut, halved, seeds removed and each half cut into thirds (peel the skin off if you like, but we tend not to)
3 red onions, cut into wedges
50 ml olive oil, plus extra to drizzle over the salad
4 Tablespoons white tahini (available from health food shops)
lemon juice, to taste
1 garlic cloves, crushed
50 g pine nuts
2 Tablespoons za'atar (a Middle Eastern spice mix of dried thyme, sumac and sesame seeds)
small bunch flat leaf parsley, finely chopped
50 g rocket leaves
50 g baby spinach

Method
Preheat the oven to 220C.

Place the butternut and onion on an oven tray, add 40 ml olive oil, salt, pepper and the za'atar. Spread out evenly and roast for about 30-40 minutes until the vegetables have coloured and are cooked through. Keep an eye on the onions that they don't burn. Set aside to cool.

Make the dressing by mixing the tahini with lemon juice to taste, 2-3 tablespoons water, garlic and salt. Whisk until the sauce is the consistency of cream.

Heat a frying pan with the remaining 10 ml olive oil over medium heat and fry the pine nuts until golden. Transfer to a bowl to cool.

To serve, place the roasted pumpkin and onions on a serving dish. Drizzle over the tahini dressing and sprinkle with the toasted pine nuts and chopped parsley. Top with the rocket and spinach leaves, drizzle with olive oil and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Bernadette Evers

Easy 'Fondue' (baked cheese)

Ingredients
2 Saint Felicien or other favourite cheese, in an oven-proof container
2 cloves garlic
2 sprigs rosemary
1 small Turkish bread
2 figs
2 Belgian endive
olive oil

Method
Preheat the oven to 200° C. Remove the plastic from the cheeses and place them back in their containers. Make a few incisions in to the cheeses. Slice one garlic clove into thin slivers and finely chop the other. Pick the rosemary leaves off the stalks. Insert the garlic slivers and some of the rosemary leaves into the incisions made in the cheeses.

Drizzle the bread with 2 tablespoons olive oil, the remaining rosemary and finely chopped garlic clove. Place the cheese in the oven for about 15-20 minutes.

Place the bread in the oven for the last 5 minutes of the cooking time. Slice the figs into wedges and loosen the leaves from the endive.

Slice the bread into ‘fingers’. Serve the melted cheese in their heatproof dishes on a wooden board with the figs, endive and bread.

* Saint Felicien is available at Bilder & de Clercq stores in Amsterdam.

by Bernadette Evers

Fattoush

Ingredients
2 pita pocket breads, cut into strips about 2 cm wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
4 spring onions, thinly sliced
4 tomatoes, diced (let them drain a minute or two if extra juicy)
1/2 cucumber, diced (same size as tomatoes)
small bunch coarsely chopped fresh mint leaves
small bunch coarsely chopped flat-leaf parsley (leaves only, no stems)

Dressing
2-4 cloves garlic, chopped (depending on how garlic you like it)
1 teapoon salt
lemon juice, to taste
1 teaspoon Sumac, plus more for sprinkling at the end if desired)
125 ml extra virgin olive oil

Method
Preheat the oven to 200°C. While the oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife. Put the garlic paste in a small bowl, then the add lemon juice and 1 teaspoon Sumac. Whisk in the olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut the pita into strips about 2 cm wide and arrange on baking sheet. Bake until the pita strips are crisp but only just starting to brown, less than 10 minutes. Watch carefully as they can go from crisp to overly brown rather quickly.

Remove the outer leaves from the Romaine, trim the stem end and then wash and dry with paper towels. Cut the Romaine into quarters lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash it.) Put chopped lettuce into salad bowl large enough toss all ingredients.

Chop tomatoes, spring onions, cucumbers, mint, and parsley and add to the lettuce. Add about half of the dressing and toss, then add the crumbled pita chips and toss again with more dressing. (You may not want to use all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavours blend and so the pita chips absorb some of the dressing. To serve, arrange the salad on a platter and sprinkle with a bit more Sumac.

by Bernadette Evers