Tag: Vegetarian
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Nostalgic Pearl Barley Broth Recipe
This soup reminds me of my grandmother, it is like something she would have made, although she would have used a beef or lamb stock. I’m a much more slap dash cook than my grandma, who was very careful in the way chopped her vegetables and put food together. That was always the essence of…
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Hugh Fearnley-Whittingstall’s Fast Grated Vegetable Stock
The days are getting cooler and its time to stock up on some stock for soups, risottos and stews. This stock from River Cottage Veg everyday is a good, quick, all round stock. The vegetables are grated so it only needs to simmer for 10 minutes. For those who like to think ahead double the…
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Quick and Easy Nigerian Kidney Bean Stew Recipe
The two can bean dinner is a staple of vegetarian home cooking. You can never have too many quick meals up your sleeve using a couple of cans of beans. It’s fast and convenient and if you compare, preparing a meal of beans and rice to ordering and picking up takeaway, the canned beans and…
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Easy Sheet Pan Spinach Quiche Recipe for Picnics and Parties
I’ve made this a sheet pan quiche a bit over the last few weeks, it’s great for picnics at the beach, potluck luncheons or cut into small slices for party finger food. It’s dense with spinach so you feel like your getting a decent quota of greens, and because I use both frozen spinach and…
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Authentic TexMex Carrot Sofrito: Josef Centano’s Recipe
When the world is in turmoil, it’s good to go back to the comfort basics and, for a lot of Australian families, taco night has become something of an institution. Australia has a tiny Mexican population but we still love our taco nights, even if our version of tacos is less than authentic, simply because…
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Black Bean and Roasted Pumpkin Salad with Jalapeno Cream
This salad is from one of my favourite cookbooks Community and features two of my favourite foods black beans and roasted pumpkin, add some barbecued corn and it’s a win, win, win recipe. Plus sour cream is a VERY underrated condiment. It’s hearty enough to make it a meal on it’s own but if you…
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Creamy Vegan Chickpea and Coconut Korma Curry Recipe
There’s nothing traditional about this take on korma. The meat and the yogurt have been replaced with chickpeas and coconut milk but it still makes a deliciously mild and creamy curry. I first made this curry when I was visiting my brother and his kids in the country. It’s super easy with an accessible ingredient…
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Easy Bengali Zucchini Sabzi with Panch Phoron Spice Mix
This zucchini epitomises the best of Indian home-style cooking, simply spiced and freshly made. You will never find this kind of vegetable sabzi on a typical Indian restaurant menu, it’s far too simple and homely. It uses the Bengali five spice mix panch phoron, a mixture of – cumin, fennel, fenugreek, nigella and mustard seeds.…
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Bill Granger’s Sweetcorn Fritters with Salsa
When I was a kid, my mum used to make corn fritters for Sunday supper. If there was any lamb left over from the lamb roast on Saturday night, she would make lamb fritters as well, but the corn fritters were always my favourite. I don’t think she ever used fresh corn; they were always…
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The Back Yard Lemon Tree 