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
"Groente bijbel" - Vegetable Bible
Covering more than 65 types of vegetables with 850 recipes and an endless list of variations thereon with matching serving suggestions, Groente Bijbel has become the standard on vegetable cookbooks.
Mari Maris decided to hang up her chef's jacket after twenty years of cooking and started growing her own vegetables. Groente Bijbel is the culmination of that. It is not a vegetarian cookbook, but rather a book consisting of recipes without the use of fish and meat, including Mari's own experiences as a chef and vegetable grower.
Every vegetable is given its own chapter, describing in detail how they are best prepared and used including some interesting facts and their seasonality.
Publisher: Carrera Culinair
Author: Mari Maris
Price: 29,90 euro