Beans on toast, but much better. Add chopped chorizo or bacon bits if you like.
4 tbsp olive oil
2 tsp cumin seeds
2 tsp caraway seeds
2 medium carrots, cut into 1cm cubes
2 medium onions, cut into 1cm cubes
4 tsp tomato puree
1 tin chickpeas (keep the liquid)
1 tin chopped tinned tomatoes
2 tsp caster sugar
A generous pinch of salt
A generous pinch of smoked paprika
4 chunky slices of toast
Torn coriander leaves
Heat the olive oil in a saute pan and add the seeds. Fry for a minute, add the carrot and onion and saute for about 5 minutes to soften the onion. Add the tomato puree and cook as you stir for 2 minutes.
Next, add the chickpeas, tomatoes, sugar, salt and smoked paprika and cook for a bit. Add the chickpea water, plus extra tap water if you need to make up the rest. Bring to a light simmer and cook, covered, for 20 minutes.
At the end, add a little water or allow some to evaporate to get a good, thick consistency. Spoon over the toast and garnish with coriander. Serves 4.
Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
Vegetables simmered in a light sauce. Simple and delicious. This can be made with either of the following: turnip, pumpkin, courgettes, squash or white radish (daikon).
500 ml dashi
2 tsps light soya sauce
Peel the vegetables. Cut into rounds, tapering the edges for added visual interest, courgettes need to be cut into thicker rounds so that they don’t fall apart when simmering. Steam vegetables until slightly soft. Combine the other ingredients in a pot, bring to a boil, add the cooked vegetables and reduce heat. Let simmer for 30 minutes. Serve vegetables in bowls and ladle on cooking liquid.
from: Japanese Cooking, A Simple Art, Shizuo Tsuji
Do not overcook as the vegetables should stay whole and distinct.
3 onions, thinly sliced
250 ml oil
3 large aubergines, cut in 1 cm chunks
3 red peppers, chopped
3 courgettes, cut in 1 cm chunks
4 large tomatoes, skinned, chopped, drained
2 cloves garlic, thinly sliced
1 tsp coriander seeds, roasted & ground
fresh basil or parsley, chopped
Salt aubergines and courgettes, put in a colander and cover with a weighted plate to press out liquid.
Fry onions in oil until soft. Add augergines, courgettes, peppers, garlic, cover pan and cook gently for 40 mins. Add tomatoes and coriander, season, cook another 30 minutes, possibly uncovered if there is too much liquid in the rat.
Finally stir in the fresh herbs.
Source: Elizabeth David ‘French Provincial Cooking’
Not so much a recipe as a method statement for quickly cooking all sorts of leaves as a side, with occasional updates.
Quarter a head including the stem and stir fry in a little olive oil until wilted. Dress sparingly with a vinaigrette of mustard, honey, apple vinegar and olive oil. Crispy bacon crumbled on top is good.
Cabbage (also chinese greens)
Slice cabbage in strips. Put some peanut oil in a wok, add finely chopped garlic and ginger (2 to 1 ratio) and fry briefly. Add cabbage, stir-fry briefly, add japanese soy sauce to taste. When cabbage just done, add enough sesame oil to give it all a glossy appearance, and serve.
200 grs okra
7 garlic cloves
half a small onion
1 dried chili, seeds removed
2 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tsp tumeric
1 tsp whole cumin seeds
1 tsp sugar
3 tsp lemon juice
Wash and pad dry okra, trim ends and cut into 3 cm pieces. Put garlic and chili into a food processor with 3 tbsp water. Blend into a smooth paste. Mix with ground cumin, coriander and tumeric.
Heat oil, add whole cumin seeds, fry until they start to sizzle, lower heat and add the spice paste, fry for one minute then add okra, sugar, lemon juice and 4 tablespoons of water. Stir and bring to a boil. Cover tightly and simmer for 8 minutes or until Okra is tender.
from Madhur Jaffrey’s Indian Cookery
4 parsnips, about 600-700 grs
1 liter of vegetable or chicken stock
dash of full-fat cream
3 tbsp crème d’amandes
2 bay leafs
chervil or parsley
oil for deep frying
A delicious sweet and creamy soup! Wash & brush the parsnip, no need to peel them. Roughly chop parsnip and onions and put into a pot with the stock and bay-leaf. Bring to a boil, lower heat and simmer for 30 minutes. Meanwhile, prepare the crème d’amandes. When the vegetables are done, blend into a smooth cream. In a separate bowl, slowly mix the crème d’amandes with a few spoons of the soup, then blend into the soup by hand. Season with nutmeg, salt and pepper. Add cream. Top with
jerusalem artichoke chips. Garnish with chervil or parsley.
The soup is even better a day or two later.
Either use raw unpeeled almonds or alternatively blanch, peel and dry-roast them until they take on colour. Let cool down. Using a food processor, blend into a very smooth paste comparable to dry tahini. This takes quite a long time. Stop frequently in order to loosen the paste with a spoon and to avoid overheating. Can be kept in a jar in the fridge for months.
jerusalem artichoke chips
Finely slice the jerusalem artichokes, no need to peel them. Keep in cold water with a dash of lemon juice or vinegar to avoid discoloration. Drain and pat dry, deep fry until golden, drain and salt.
from: Claire Girard’s “Ma Vraie Nature”