This recipe is from Rose Elliot’s book, Vegetarian Pasta. The recipes are fab, the indexing is not, so I don’t use it that often. However, we are having days of scorching weather and fantastic vegetables, so I dived in to the section on quick recipes.
- 400g farfalle, or similar
- 350g mangetout peas
- 2 tbsp good quality olive oil
- Juice and finely shredded rind of 1 lemon
- Black pepper, grated
- A handful of large basil leaves
- Set a large pan of salted water on to boil, add the pasta when boiling, and give it a good swirl so the farfalle don’t stick together. Boil the pasta for around 8 minutes, or follow the guidance on the packaging.
- About a couple of minutes before the end of the cooking time, add the peas.
- Strain the peas and pasta, and return to the warm pan. Add all of the other ingredients, and divide into serving bowls.
This is a simple dish to bake in the oven, it can be flavoured with your favourite herbs. This time I used thyme.
- 2 courgettes, cut in four lengthways, and then sliced into chunks
- 4 medium potatoes (I used Arran pilot) cleaned and cut into chunks
- 1 red pepper, chopped into chunks
- 1 clove of garlic, chopped coarsely
- 4 tbsp panko breadcrumbs
- 4 tbsp olive oil
- 1 tsp mild smoked paprika
- 1 tsp dried thyme, or a handful of fresh thyme leaves
- salt and pepper
- Set the oven to 200C
- Mix all the ingredients together and put into a roasting tin
- Bake for one hour, stirring from time to time.
We served this with a green salad
Hello all, and thank you to the person who gave us delicious fresh duck eggs. They are lovely fried in olive oil. I made this with courgettes from the Tagsa Horticulture Project. I made it without aubergines on this occasion, as there were none in the shops. It should serve around six people.
- Olive oil
- 6 cloves of garlic, chopped
- 2 onions, chopped (mix of red/white is good)
- 2 aubergines, diced (optional)
- 4 sweet peppers, chopped (mix of green and red)
- 2 large courgettes, chopped
- 4 tsp smoked paprika
- 4 bay leaves
- 1 can chopped tomatoes
- salt and pepper to taste
- duck eggs, one per serving
It is useful to remember that you are aiming to caramelise and brown the vegetables, so the cooking is done over a medium heat, and keep a close eye, stirring to prevent things from catching, and adding around 50ml olive oil from time to time to keep things cooking well.
- Heat around 100ml olive oil in a large saucepan on a medium heat. Add the chopped garlic, cook for around a minute and then add the onions, cooking and stirring for around ten minutes. The onions should be soft.
- Add the aubergines and peppers, cook for two minutes and then add the courgettes and keep cooking for another two to three minutes. Add a little more oil if necessary.
- Add the bay leaves, paprika and cook for another ten to fifteen minutes, stirring from time to time. Then add the tomatoes, bring to a simmer, and cook for another ten minutes, topping up the olive oil if necessary. Season with salt and pepper, to taste.
- When the dish is cooked, turn the heat off. Fry the duck eggs in hot olive oil, one by one in a small frying pan.
Serve the vegetables on a plate with a fried egg on each portion, and with crusty bread. We had some home-made white bread, toasted.
This is a recipe from Elizabeth David, making the perfect quick meal this evening. I had a lot of eggs to start with. I bought some from a neighbour, and then my daughter called in with more. Then there were the reduced mushrooms in the co-op. I have quite a few recipes for eggs and mushrooms, and normally I would go and cook an omelette without a recipe. Anyway, Elizabeth David’s French Provincial Cooking was out on the table, and this is how I interpreted her instructions to make one omelette.
- Approx 60g mushrooms finely sliced
- approx 30g butter
- A grate of salt, black pepper and nutmeg
- half a teaspoon of flour
- 3 eggs
- 1 tbs cream
- In a small pan, fry the mushrooms very gently in the butter and season with salt, black pepper and nutmeg. As the mushrooms cook down, add the flour and cream and stir together.
- In a small bowl, beat together the three eggs. You really just need to mix the eggs, the mixture doesn’t need to be too homogenous.
- In a small frying pan, melt around 10g of butter. Turn the heat up high and before the butter really begins to brown, pour in the eggs.
- Add the mushroom mixture dotted around in the cooking eggs. Tip the pan and lift the edge of the omelette, so raw egg reaches the underneath. Keep repeating this move until the top of the omelette is about to set. Fold it in three and serve on a warm plate.
This is one of the classic Italian sauces. I like to add tarragon but it is not essential. Here is a recipe to serve two, based on ingredients available locally.
- 1 egg
- Approx. 60g streaky bacon, not smoked
- Approx. 120g pasta (spaghetti, macaroni, rigatoni)
- 30g butter
- 1/2 tsp dried tarragon
- salt and pepper
- 30g grated parmesan or pecorino
- Put a large pan of salted water on to boil. When it boils, add the pasta and set the timer for 8 minutes (or cooking time on the manufacturer’s packaging), and set the dishes to warm.
- Melt the butter in a small pan. Cut the bacon into small match-stick strips and fry on a low heat in the butter.
- Beat the egg with the tarragon, pepper and salt.
- When the timer goes, drain the pasta and return to the pan. Add the egg to the bacon pan and stir until they begin to thicken.
- While the eggs and bacon are still semi-solid, add to the pasta and stir to mix, along with half the cheese
- Serve in warmed dishes with the rest of the cheese.
From SIMPLE. The book says it serves 2, but it fed two of us for two nights.
- 150g bulgar wheat
- 250ml boiling water or light stock
- olive oil
- 1 large onion, sliced
- 1 tsp cumin seeds
- 2 punnets of mushrooms, preferably mixed, around 500g – sliced to about 5mm thick.
- 2 tsp dried thyme, or 2 tbsp fresh thyme leaves
- 2 tbsp balsamic vinegar
- 1 tsp dill seeds
- around 100g feta (half a block)
- 1 tsp mild chilli flakes
- salt and pepper
- Rinse the bulgar wheat, add a pinch of salt and a good grind of black pepper, and add the boiling water or stock. Cover the bowl and set aside while everything else is sorted out.
- Put 2 tbsp oil in a large frying or saute pan, heat to medium, and add the onion. Cook for 7 minutes, until the onion is soft and beginning to brown. Add 1/2 tsp cumin seeds and 1/2 tsp dill seeds, and continue to fry for another couple of minutes. Keep stirring to ensure that nothing sticks or burns. Remove the onions from the pan and set aside.
- Add another 2 tbsp of oil to the pan. raise the heat, and then add the mushrooms, 1/2 tsp salt, and fry for 7 minutes, stirring until the mushrooms are browned and soft.
- Add the rest of the cumin seeds, and the thyme and continue to cook for another minute
- Add the balsamic vinegar, and cook until the liquid has almost disappeared.
- Mix in the bulgar wheat, onions, feta cheese and chilli flakes and heat through.
Serve garnished with fresh herbs and a drizzle of olive oil.
This is based on a recipe using tonnarelle, which is similar to spaghetti. I am trying to get the fridge a bit emptier, and we had some streaky bacon and some fonteluna sausage from Valvona and Crolla, as well as some pecorino cheese. This is so simple, and very filling.
- 200g spaghetti, or tagliolini or tonnarelle, if available
- 300g mushrooms, sliced thickly
- 75g streaky bacon, cut in thin strips (should be pancetta, but I didn’t have any)
- 75g fonteluna sausage cut into small pieces (if you have no sausage, use 150g bacon or pancetta)
- 30g butter
- freshly ground black pepper
- 60g Pecorino cheese
- Melt the butter in a pan, and fry the bacon and sausage very slowly, and when it is starting to cook, add the mushrooms, and continue to simmer together
- Put a large pan of salted water on to boil. When it comes to the boil, add the pasta and cook for 8 minutes or so.
- When the mushrooms are cooked, season with salt and add the grated pecorino cheese.
- When the pasta is done, drain it, and return it to the plan. Pour the sauce over the top and serve. You can stir extra butter in, and add extra cheese as well.
I had a side salad with it, it is a bit rich without.
This is a very easy recipe from ‘Dear Francesca‘ – it feels very indulgent adding all that butter, but the sauce is unbelievably tasty.
- One tin of tomatoes (I used chopped tinned tomatoes)
- A small shallot, peeled but not chopped
- 150g unsalted butter
- 1/2 tsp caster sugar
- A pinch of dried rosemary (a sprig of fresh rosemary is better if it is available)
- Penne pasta or gnocci – allow 60 to 75g per person
- freshly grated pecorino cheese
- Put the tomatoes through a mouli or sieve to get rid of the seeds. It is easier if you blend them in a liquidiser first.
- Put the sieved tomatoes in a small saucepan with the shallot, sugar and butter, and bring to a slow simmer. Put a wooden spoon in the pan and then put the lid on, so it is propped open a little. Keep simmering and stirring to reduce the sauce. Cook for 30 minutes
- When the sauce is cooked, take out the shallot, add the rosemary and season with salt.
- Cook the penne or gnocchi, and drain, pour over enough sauce and then add freshly grated pecorino cheese
I am so glad I got round to making this at last, one of the recipes from ‘Dear Francesca‘ – although I did need a couple of tweaks to suit my kitchen. It is a delicious highlight for a summer supper, or a packed picnic lunch. The ingredients are mostly available in the co-op, and also available from Valvona and Crolla in Edinburgh.
- 500g flaky pastry or puff pastry
- 4 eggs
- 250g ricotta
- 50g pecorino, grated
- salt and pepper
- 75g smoked pancetta, diced, or smoked streaky bacon if you can’t get pancetta
- 75g fonteluna sausage, diced
- 2 fresh bayleaves
- Heat the oven to 220C
- Beat the eggs lightly together with the ricotta, and cream until well combined. Season with salt and pepper and mix in the grated pecorino
- Grease an oblong dish, around 30 by 20 by 3 cm, or a round tin around 23cm across.
- Roll out around half of the pastry to line the dish, and fill with half of the egg mixture.
- Add the chopped pancetta and diced sausage, and add torn-up bayleaves.
- Cover with the rest of the egg mixture. The recipe calls for a couple of egg yolks to be added at this stage, but I prefer without.
- Roll out the rest of the pastry to fit over the top. Use milk or beaten egg to dampen the edge of the pastry and crimp to seal. Glaze the top of the pasty with milk or beaten egg, and score a pattern on top. Make a few holes to let out steam.
- Bake in the oven for 35 minutes until browned. Take it out, and when it is cool enough, remove from the tin, flip it over and return to the oven for another 15 minutes to cook the pastry at the bottom.
This is a very easy curry to serve with baked potato, baked sweet potato, or with nan bread. It is best served warm rather than hot.
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 1 inch of ginger root, finely chopped
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 cans of chopped tomatoes
- 2 cans of chickpeas, drained
- Salt and pepper
- 1 tbsp lemon juice
- chopped coriander leaves.
- Heat the vegetable oil in a large pan to a medium heat, and fry the cumin seeds for around 1 minute, before adding the onion, and frying until it is soft, around 7 minutes
- Add the garlic, ginger, and chilli, and cook for another three minutes, stirring to make sure it doesn’t burn or stick.
- Add the remaining spices and cook for another couple of minutes
- Add the tomatoes, bring to a simmer and then add the chickpeas, and cook for another 20 minutes. I covered the pan for the first ten minutes, and then took the lid off and stirred the curry, to ensure it didn’t stick.
- Season to taste with salt, pepper and lemon juice.
- Serve garnished with chopped coriander.