What have you cooked veggie today?

[KC2]

It was really good, Tezza, definitely one to be repeated soon - great to have a new idea to use them!

[Herbidacious]

Ribollita

[Herbidacious]

On Friday, I made a sage and onion risotto with lots of parmesan.
Last night I turned this into a Risotto Pie, roughly following Jame Oliver's recipe from his new Italy book. So left over risotto with butternutswash, garlic and a touch of chipotle - just enough to give some subtle warmth.

This was all quite time consuming. The results were good but not, imo 'guests for dinner worthy'. I shall be eating up the left overs for a couple of days...

Next on the agenda are Anna Jones' gram flour and carrot pancakes - I like the look of the fried egg and roast tomato topping.

[Mamta]

I have been making these pancakes for years, they are very nice for a quick lunch. You can add many others grated vegetables. They were one of the favourite things of my late father. Serve with a mango/ apple chutney and lassi. I can't post the link the usual way from my mobile, so here is the long link. https://www.mamtaskitchen.com/recipe_di ... p?id=13961

[Zosherooney]

Those do look good Mamta, I have all ingredients, so they will be on the menu one day next week... I even have the ingredients for lassi ! Thank you for the pointer...... Mr. Z. still waxes lyrical about your broccoli recipe, we even like it cold/tepid.

[Seatallan]

Oooh- that sounds lovely Mamta!

[Herbidacious]

Anna's recipe just involves blending/blitzing chickpea flour, grated carrot and milk, pretty much:

https://www.theguardian.com/food/2018/o ... nta-cheese

[KC2]

Mr. Z. still waxes lyrical about your broccoli recipe, we even like it cold/tepid.

Which broccoli recipe might that be? Would be very interested if it's not too complicated! (I seem to be off recipes with too much faff at the moment !) Thx

[Herbidacious]

I forgot to say, risotto was finished off with a knob of smoked butter.

[Mamta]

Mr. Z. still waxes lyrical about your broccoli recipe

Which broccoli recipe is that Zosherooney?

[Mamta]

Anna's recipe just involves blending/blitzing chickpea flour, grated carrot and milk, pretty much:

https://www.theguardian.com/food/2018/o ... nta-chee

In north India, savoury chilla pancakes batter is made in water, sweet ones are sometimes made in milk. Chickpeas are pretty good in proteins, so don't need more added. It might be worth adding a bit of yoghurt though.
Besan flour dishes are known to make one thirsty. That is why I usually serve them with a raita or yoghurt or lassi.
I would normally add Carom seeds (ajwain) to my chilla pancakes batter or paratha dough. I haven't tried caraway seeds, as in Anna's recipe. Probably works quite well.

These days, I forget to look into Wildfood forum foods most of the time, unless there is a remonder from one of the older threads, like this one. If there was a way of being notified automatically of any new posts, that might drag me out of my slumber ! I love it when I do get back for a while.

[Herbidacious]

I think there is? I get one every time someone posts in 'what are you eating today'.

[Herbidacious]

I think it might be the 'subscribe topic' box right at the bottom of the page?

[Herbidacious]

edit: at the bottom of the page is a 'subscribe topic' link. Click on it and it will take you to a page asking if you really want to subscribe to the thread. When you tick yes and come back to the thread, the link will be 'unsubscribe topic' and the tick should have been replaced by a cross.

[Mamta]

Thank Herbidacious
I know about the threads I have been responding to already. I meant getting informed about a brand new thread, that I have not seen yet.

[Herbidacious]

Ah I see. Sorry. Didn't read properly.

[Prettykiwicrazy]

I have wildfood bookmarked under see all new posts so whenever I click on the bookmark, it brings up all the new posts since my last visit

[Herbidacious]

Me too!

[Zosherooney]

This is the one..... we lurve......https://www.mamtaskitchen.com/recipe_di ... d=13414gfr It won't work... so the recipe is on Mamtas Kitchen and is called......Broccoli Do Pyaza

We have even put it cold between slices of bread....Mmm

[Mamta]

https://www.mamtaskitchen.com/recipe_di ... p?id=13414

[liketocook]

Spiced root veg soup currently in the pressure cooker :-
I medium onion
2 stalks celery
750g approx peeled (weight) root veg, I used potato, carrot, sweet potato and parsnip)
2 cloves garlic
2tsp medium curry powder
1/2 tsp ground ginger
1.5 l veg stock
knob of butter
milk of milk
salt & pepper

Chop veg roughly and soften in the butter, add curry powder, ginger and stock and cook until veg are soft. Blitz until very smooth, stir in milk and season to taste. Lovely served with a swirl of yoghurt and a toasted pitta bread to dip.

[karadekoolaid]

What a coincidence!
I was asked to cook a Thanksgiving Dinner on Thursday. The second course was roasted Root Vegetable soup.
My root veg were carrot, sweet potato, yam and Taro root - instead of curry powder, I used cinnamon, nutmeg and cloves.

[karadekoolaid]

Today´s lunch, however, was an Indian menu for some French diplomats.
Masoor dal with spinach; green beans sautéed with sesame seeds and coconut, and Khatte Baingan - aubergines with fennel, turmeric, cayenne, cumin seeds, ginger, tamarind juice and a touch of sugar.

[liketocook]

What a coincidence!
I was asked to cook a Thanksgiving Dinner on Thursday. The second course was roasted Root Vegetable soup.
My root veg were carrot, sweet potato, yam and Taro root - instead of curry powder, I used cinnamon, nutmeg and cloves.

Sounds lovely

[Herbidacious]

Thai green curry with mushrooms, green beans and cashews.

[Mamta]

Today I had a potato curry with hot lentil dumplings (called Baries), with parathas and bathua (Lambsquarter weed) raita. I had picked and frozen some in summer

[WWordsworth]

Going through my folder of recipes for inspiration I found a chestnut, butternut and feta pie.
The recipe that is, not an actual pie.

Made it tonight, not unpleasant but a bit too sweet.
Next time I will up the feta, ditch the dried apricots and use either chestnuts or butternut, not both.

[Herbidacious]

Feta and BNS do go well together - I think the sharp and salty balancing the sweet.

[Herbidacious]

A rather anglicized version of chilaquiles (essentially 'nachos' with a fried egg on top.) However, this was still a somewhat high end version The chili sauce was made with home grown roasted tomato sauce, smoked garlic and chipotle paste. I fried strips of fresh wheat tortillas in smoked rapeseed oil. The feta (in place of queso blanco) was barrel aged, which was/is the nicest feta I have had since my Greek flat mate used to bring it back from Athens in the '90s. (Not quite as good as that, but in the same boat/barrel.) I also used some vintage cheddar. I discovered, after I had torn bits into the middle of it (it was layered up) that what I had thought was coriander was actually parsley, but it kind of worked. Slow fried (inlefto over smoked oil) Duchy Original egg (Not sure they actually taste any better than they should...)
It was really rather tasty. Will make again with coriander. The sauce was a bit runny, so I ate it from a shallow pasta bowl.

[Herbidacious]

A rather anglicized version of chilaquiles (essentially 'nachos' with a fried egg on top.) However, this was still a somewhat high end version The chili sauce was made with home grown roasted tomato sauce, smoked garlic and chipotle paste. I fried strips of fresh wheat tortillas in smoked rapeseed oil. The feta (in place of queso blanco) was barrel aged, which was/is the nicest feta I have had since my Greek flat mate used to bring it back from Athens in the '90s. (Not quite as good as that, but in the same boat/barrel.) I also used some vintage cheddar. I discovered, after I had torn bits into the middle of it (it was layered up) that what I had thought was coriander was actually parsley, but it kind of worked. Slow fried (in left over smoked oil) Duchy Original egg (Not sure they actually taste any better than they should...)
It was really rather tasty. Will make again with coriander. The sauce was a bit runny, so I ate it from a shallow pasta bowl.

[Mamta]

I didn't make it today, but added the new recipe to my website this morning.
Potato And Carrot Chop or Cutlet or Veggie Burger - 6,, made with grated potatoes, unlike the usual method of making them with mashed potatoes
I have several other recipes for this extremely popular street food of northern India.

[Seatallan]

[KC2]

We picked up 2 magnificent caulis at the market today for £1 and decided to make cauliflower steaks
They were excellent, roasted with garlic, olive oil and lemon juice
With coriander pesto and a nice salad, a delicious meal

(Edited because I forgot to mention that we had it with our home-made coriander pesto! Happy to provide recipe if anyone would like it )

[Mamta]

How did you make your cauliflower steaks please KC2

[KC2]

Hello Mamta, we cut the cauliflower into thick slices from top to bottom / through the core - we got 2 substantial "steaks" and some loose florets. I whisked up some lemon juice and olive oil with some crushed garlic, s & p and poured most of it over the cauli.
We roasted them at 180 degrees (fan oven) for about 40 mins, turning them halfway and pouring the rest of the oil and lj over them.

We liked them so much last night that we had them again tonight! Definitely on the menu again while they're in season at the market!

Next time we're thinking of making a tahini sauce to have with them

[Mamta]

Thanks, I must try this one day soonm

[Badger's mate]

I do love roasted cauliflower. Hopefully there will be a crop on the allotment in the next few weeks.

[KC2]

Thanks, I must try this one day soonm

You're welcome, mamta, great to be able to return the favour of all your inspiration and ideas!

I do love roasted cauliflower. Hopefully there will be a crop on the allotment in the next few weeks.

Do you use the leaves as well? I've saved the ones that came off the caulis we got at the market and have a feeling that I've sliced and stirfried them in the past, with sesame oil.

[Herbidacious]

I have a cauliflower. Did you have them on their own? Not sure it would be filling enough for 6ft 4 big husband.

[karadekoolaid]

Give him two, Herbie!!

[karadekoolaid]

I went to a street market yesterday morning and found some delightful baby potatoes ( rather like new potatoes) and some mustard greens. So I trotted off home and made a Kashmiri " Dum Aloo" - whole baby potatoes in a spiced yoghurt sauce - and a mustard leaf stir-fry with cumin seeds and fresh chiles.

Dum Aloo

Kashmiri Dum Aloo.jpg (48.58 KiB) Viewed 1950 times

Mustard greens ( haak).jpg (21.59 KiB) Viewed 1950 times

[KC2]

They're surprisingly filling - we had them with a biggish mixed salad including carrots shaved with a potato peeler. Baby potatoes would be nice and might provide a bit more substance for your tall OH, Herbie! We'd probably have done some ourselves if we'd had any in the fridge.

I've just seen this JO recipe and he serves his cauli with bean mash with pesto https://www.jamieoliver.com/recipes/veg ... ter-pesto/ (although I don't think that his pesto recipe would go very far!)

The first evening we had ours with our own coriander pesto which was great, as cauli and coriander is a really good pairing. (Coriander, ground almonds, garlic, olive oil, s & p)

[Mamta]

Both sound lovely Clive. I love mustard leaves in saag or stirfried. Here in UK, you can find them at Indian/Pakistani shops when in season.
Dum aloo and fresh, crisp parathas are one ofy favourite meals.

[TeresaFoodie]

I fancied a takeaway delivery tonight - haven't been able to afford one for a few years! But talked myself out of it, and for about £3 topped up my storecupboard and thus was created:

A base of sliced white onion and red pepper, garlic, a cheating Madras curry paste pot, chilli flakes, cumin, tinned tomatoes and chick peas, a tin of coconut milk, a big bag of spinach, Scotch bonnet chilli sauce, fresh coriander, and I mixed in a pouch of microwaveable brown rice.

A big bowl of that has totally hit the spot and probably saved me around £15. Plus HUGE leftovers.

[Herbidacious]

Good move Tezza. I find takeaways often disappoint anyway.

[WWordsworth]

I found a recipe for a pasta sauce that I took out of a magazine a couple of years ago and never tried.
It was nice, quite delicately flavoured. Might ramp the seasoning up a bit next time.

Cook a head of broccoli or a romanesco cauli, or a mixture until they are really soft.
Take them out but keep the water for cooking the pasta.
Fry cauli leaves, fennel seeds, chilli and sliced garlic until the leaves go crisp and remove from the pan.
Put the soft cauli / broc in the pan with a splash more olive oil and cook it down, it will go quite creamy.
Drain the pasta, stir the cauli through it and put the crispy greens on top.
Sprinkle with parmesan if you like.

[Mamta]

today, i have cooked Kadhi and a Sookhe Aloo (potato bhaji). I will cook some rice in the evening.

[KC2]

Got a massive bag of spring greens at Tesco yesterday for 54p so we just had this, with greens and some broccoli we had in the fridge: https://www.bbcgoodfood.com/recipes/582 ... ced-greens. We made a few amendments. I used block coconut as I didn't have any desiccated and OH has a sensitive tum atm so we didn't use any chillies.
We stirred in a can of cannelini beans at the end. Chick peas would also have been good I think, if not better.

The recipe is a good basis from which to start - next time I'll use a lot more spices as I'd forgotten I was planning to use a can of beans as well so the flavours definitely needed to be stronger.
We're also planning to chop in some preserved lemon next time.

[KC2]

Last night we had a delicious pasta loosely based on this HFW recipe on the BC website: https://www.bbc.com/food/recipes/cheesy ... ello_76613

We didn't want cheese and used fresh mint - both infused in the cream for half an hour or so and added as a garnish.

[scullion]

carrot and halloumi balls from the sabrina ghayour book 'bazaar. the recipe is exactly the same as this one. very tasty, especially with a 'spikey' flavoured dipping sauce.