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Posts Tagged ‘vegetarian dish’

Betsy Webber–who attended my cooking workshop in May–recently commented that this was one of her favorite dishes. Thanks Betsy for reminding me!

We are having it for lunch–I had just enough tomato sauce left over to make it work.

I’ve been looking forward to trying it again for a couple of weeks.

It heralds the new season we are glorying in here.

Comfort food for the new chill.

An autumn/winter replacement for the Italian classic–Parmigiana Melanzane.

Here it is with a slice of sweet potato and some baba ganoush.

450gms/1lb broccoli–broken up into florets

4 tblsps tomato sauce*

parmesan cheese–freshly grated

salt and pepper

  • Steam the broccoli florets until they soften–but retain a bit of crunchiness.
  • Put them in a bowl and pour over two tablespoons of olive oil and season.
  • Heat a grill pad to hot.

  • Char the the florets lightly and remove.

  • Oil a shallow oven proof dish and spread some tomato sauce over the base.
  • Cover this with a layer of broccoli florets and season with salt and pepper.
  • Sprinkle over some parmesan.
  • Repeat the process finishing with a layer of parmesan.

  • Dribble olive oil over the top.
  • Heat the oven to 200C/400F.
  • Pop in the dish and bake for 15 minutes.

  • It should come out sizzling!

*Tomato sauce

3 cloves of garlic – peeled and finely sliced

4 tbsp olive oil

2 x 800 g/28 oz tins tomatoes – drained of their juice

salt and pepper

  • Fry the garlic gently in 2 tablespoons of olive oil in a large pan but do not let it brown.
  • Add the broken up tomatoes and the salt and pepper.
  • Cook on a high heat, stirring frequently to prevent burning, and watch out for splattering!
  • (Use the biggest wooden spoon you have!)
  • Cooking time is about 20 minutes.
  • When little red pock marks appear, making it look as though the surface of the moon has turned red, you know it is almost there.
  • The sauce will have reduced considerably and thickened, with very little liquid left.
  • Add the last two tablespoons of olive oil, taste and check the seasoning.

 

We decided that Betsy’s right–it’s delicious!

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Comfort food for the new chill.

An autumn/winter replacement for the Italian classic–Parmigiana Melanzane.

It was last night’s supper, with a slice of sweet potato and some baba ganoush.

We are trying to eat more lightly in the evening and mainly vegetarian–New Directions, I’m calling it.

450gms/1lb broccoli–broken up into florets

4 tblsps tomato sauce*

parmesan cheese–freshly grated

salt and pepper

  • Steam the broccoli florets until they are beginning to soften–but retain a good crunchiness.
  • Put them in a bowl and pour over two tablespoons of olive oil and season.
  • Heat a grill pad to hot.

  • Char the the florets lightly and remove.

  • Oil a shallow oven proof dish and spread some tomato sauce over the base.
  • Cover this with a layer of broccoli florets and season with salt and pepper.
  • Sprinkle over some parmesan.
  • Repeat the process finishing with a layer of parmesan.

  • Dribble olive oil over the top.
  • Heat the oven to 200C/400F.
  • Pop in the dish and bake for 15 minutes.

  • It should come out sizzling!

*Tomato sauce

3 cloves of garlic – peeled and finely sliced

4 tbsp olive oil

2 x 800 g/28 oz tins tomatoes – drained of their juice

salt and pepper

  • Fry the garlic gently in 2 tablespoons of olive oil in a large pan but do not let it brown.
  • Add the broken up tomatoes and the salt and pepper.
  • Cook on a high heat, stirring frequently to prevent burning, and watch out for splattering!
  • (Use the biggest wooden spoon you have!)
  • Cooking time is about 20 minutes.
  • When little red pock marks appear, making it look as though the surface of the moon has turned red, you know it is almost there.
  • The sauce will have reduced considerably and thickened, with very little liquid left.
  • Add the last two tablespoons of olive oil, taste and check the seasoning.

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This is taken from my book: Delicious Dishes for Diabetics which was published in August and is being reprinted–(hooray!).

Based on a recipe from Richard Olney’s Simple French Food, it’s useful company for pork or chicken. It can also serve as a vegetarian main course with some white beans or chickpeas.

The initial cooking helps to caramelize the fennel lightly–so it’s worth taking the time.

Serves 4

2 large or 4 medium fennel bulbs – tough outer part removed, cleaned up and quartered or cut into eighths, if the bulbs are very large

6 or more cloves of garlic – unpeeled, hooray!

3 tablespoons of olive oil 

salt and pepper 

6 tablespoons of water 

  • Put the fennel and the garlic in a pan large enough to hold all the quarters in a single layer.
  • Add the olive oil and a little salt.
  • Cook, uncovered, on a medium-low heat for 20 minutes, turning as the fennel colours–it should be nicely caramelized by the end.
  • Add the water, cover the pan and cook slowly until the fennel is super tender–about 30–40 minutes.
  • The quarters should hold their shape and be infused with a deliciously mild taste of the garlic.
  • Adjust the seasoning and serve.

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