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…)
Archive of ‘Vegetarian’ category
I’d like to think we are now reaching the end of soup season, as the temperatures start to move into the teens, but in all likelihood we’ve still got another 6 weeks or so of soup eating to go. (more…)
I’ve talked a lot about paneer in the past, there are already five recipes for paneer on this blog and there are many more I will share with you – that’s a promise! There aren’t many Indian people who won’t start waxing lyrical if mention paneer, and even fewer who will turn their nose up at it. (more…)
Hailing 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…)
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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