Archive of ‘Vegetarian’ category

Warm dill potato salad

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I didn’t know what a serious business potato salad was until I met my husband. He’s part German, so potato salad is a permanent fixture at barbecues and buffets, as well as on Christmas Eve when we celebrate German-style Christmas. His family version is made with mayo, spring onions, chopped boiled egg and peeled, boiled potatoes. Over the years I’ve generally stuck to that recipe, but as you may know by now, I can’t resist experimenting. This is where this recipe comes in! (more…)

Quicker Romesco Sauce

romesco sauceHailing from Catalonia, this rich garlicky pepper and nut sauce is extremely dollapable (that is a word) and works on all manner of things. Its a great a dip, a spread for toast, with a grain salad or on top of white fish, chicken or halloumi. (more…)

Soffrito Ragu – Vegetarian Ragu Recipe

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Doesn’t this look like the real deal? I’ve become slightly obsessed, since the Mr became a vegetarian, at recreating the perfect ragu without meat. Lentils are nice but often to floury and strong in flavour, I’ve tried mushrooms before which are close, but nothing has come as close as this simple vegetable ragu. (Don’t even talk to me about soya mince).

Soffrito – onions, celery, carrot – is used at the beginning of many Italian sauces and stews, most for notably meat ragu. My ragu uses this basic trio as the bulk of the ragu, the fine texture resembles mince and the vegetables add their own flavour, as well as taking on flavour. It’s very easy to make and you’ll probably have the ingredients in your fridge anyway!

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