I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.
The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.
Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.
Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.
Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.
Continue reading “Cauliflower and Parmesan Farinata | Egg-Free”
I have been playing around with this sauce recently. It is quite rich and dark in flavour – a current obsession of mine in the kitchen. Wintery flavours. This sauce is orangey with the depth of soy and a hint of sesame. It has sweet overtones. It goes well with anything deep fried – tofu, cauliflower, pakoda – or grilled items – eggplant slices for example – or roasted or stirfried veg – broccoli, cauliflower etc.
Use it as a coating sauce, dipping sauce (although it is quite thick) or spread the sauce on a plate and place ingredients on top of the sauce. I love roasted slices of eggplant and deep fried tofu on the sauce, scattered with tons of spring onions (scallions).
Today I made some deep fried cauliflower and coated them in the sauce for a delicious snack.
Similar recipes include Miso and Ginger Dressing, Orange Star Anise Sauce, and Chilli Soy Sauce.
Browse all of our Sauces and all of our Chinese recipes. Or explore our Mid Autumn dishes.
Continue reading “Chinese Style Orange-Sesame Sauce”
Bondas are a popular street food in parts of Indian like Mumbai. Bondas are little round dumplings made from chickpea flour and generally filled with potatoes. They are sold from street carts or footpath stores, and in those little working-men’s canteens that have wonderful, very cheap food.
It is not so hard to make them at home. We were given this recipe for cabbage bondas and they are delicious. They can be made flat into a patty, or round to resemble the potato bondas. We don’t know the source of this recipe – if you know please let us know so that we can update this post.
Similar recipes include Crispy Fried Potato, Vadai with Yoghurt, Delicious and Addictive Indian Snacks, and Beetroot Vadai.
Browse all of our Indian Snacks and all of our Cabbage recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Cabbage Bondas”
Another vegetable that can be blended into a puree to make a delightful dip, spread, or base for a vegetable dish, is cauliflower. Here I have made a puree from spiced, roasted cauliflower, but it can just as easily be made from steamed cauliflower (pop into the oven for 15 or 20 mins afterwards to remove excess moisture).
Here I have topped it with an Eggplant, Onion and Saffron dish (delicious), but it can be used with any vegetable dish, or simply layered with radishes, feta, grated carrot, pomegranate kernels, etc, and eaten with flatbread.
Similar dishes include Red Capsicum and Feta Dip, Roasted Cauliflower, Garlic and White Bean Puree, Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons, and Roasted Cauliflower with Cumin.
Browse all of our Cauliflower dishes and all of our Dips, Spreads, and Purees.
Continue reading “Roasted Cauliflower Tahini Puree”
I have a thing for fritters. It developed in 2019. My love of them came as a surprise, and arose because:
- Ottolenghi has numerous recipes for fritters, and I love Ottolenghi.
- I evaluated Hello Fresh for 2 months or so, and they include lots of delicious fritters. (You might have caught my evaluation of Hello Fresh on Twitter.)
- I have perfected my egg-replacement for fritters. Use 1 Tblspn chickpea flour, 1 Tblspn cream and 0.25 tspn or less of eno per egg. Add extra chickpea flour if the mixture is too wet. The flour is for binding, the cream for texture and the eno for lightness.
My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of our Xmas dinner in 2019. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour.
The recipe is in Nopi, the cookbook from one of Ottolenghi’s restaurants – the one he had with Scully who has moved on to open his own restaurant. Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
These are often on Nopi’s breakfast menu, but were also served later in the day as a snack. As popularity grew they made it to the lunch and supper menus as well. You can make smaller ones as a nibble or canapé. I have had them wrapped in Chinese Moo Shu Pancakes with cucumber and spring onion, topped with a hoisin based sauce. DIVINE.
Similar recipes include Sweetcorn, Spring Onion and Chilli Pancakes, Cauliflower and Cumin Fritters, Aloo Tikki, Sweetcorn and Butternut Fritters, Herb and Walnut Fritters, Spinach Fritters and Pudla.
Browse our growing collection of Fritter recipes and our Halloumi dishes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Early Summer recipes.
Continue reading “Zucchini and Halloumi Fritters”
I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Today it is roasted red capsicum, feta, yoghurt and walnuts.
Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.
Or simply browse all of our Dips and Spreads.
Continue reading “Roasted Red Capsicum and Feta Dip and Spread”
Carrots are one of the best selling vegetables in North Africa because of their sweetness. Their sweetness is paired with both sour and spicy flavours in many dishes of the region – salads, tangines, pastries, desserts.
In this Moroccan dish, carrots are cooked and crushed to make a sharp and hot spread. Bring it to the table while still warm, on a platter with a pile of warm pitta breads. It makes a great starter or mezze dish.
This is a recipe from Ottolenghi’s Plenty More. We are cooking our way through Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our kitchen, garden, pantry and local shops. For the original recipes, check his books and his Guardian column.
Similar recipes include Red Capsicum and Feta Dip, Moroccan Orange and Carrot Salad, Moroccan Carrot Salad, and Spicy Moroccan Carrot Dip.
Browse all of our Moroccan recipes and all of our Carrot dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.
Continue reading “Spicy Crushed Carrots with Yoghurt”
These are great, quick biscuits when you need something in a rush. Visitors? A hoard of teenagers landing on you? Or on your own and needing something to spark up your day? These are the biscuits for you. They are a little salty, a lot parmesan-y, and incredibly morish.
Similar recipes include Bran Butter Biscuits, Tahini Biscuits, Aussie Scones, and Griddle Scones.
Browse all of our Biscuits, and take to time to explore our Early Summer recipes.
Continue reading “Garlic, Rosemary and Parmesan Biscuits | Egg Free”
Goodness, how good are these sweetcorn pancakes! They make the perfect weekend breakfast or lazy Sunday lunch. I would also make them for an eat-in-front-of-netflix weekend evening meal with a green salad, or, heaven forbid, some chips with spicy mayo.
It’s based on an Ottolenghi recipe. I have made it egg-free with my usual replacement for eggs in dishes like this. That is – chickpea flour, cream and eno or baking soda. Recently I have changed the ratio I use – 5 rounded Tblspn chickpea flour + 1 large Tblspn cream + 0.25 tspn eno per egg. You can use less flour of course, but don’t leave out the cream. It adds beautiful texture. If you are vegan you might like to play around with some vegan cream, perhaps. If you want to see Ottolenghi’s original recipe, check his books or Guardian website.
Similar recipes include Sweetcorn with Black Pepper and Lime, Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Sweetcorn and Butternut Fritters, Sweet Potato Fritters, Broad Bean Burgers, and Indian Pakoras.
Browse all of our Sweetcorn recipes and all of our Fritters and Pancakes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.
Continue reading “Sweetcorn, Spring Onion and Chilli Pancakes”
Crespeou (pronounced cres-PAY-oo) is a Provencal (France) layered dish normally composed of mini-omelettes filled with herbs and vegetables, and then layered in alternating colours. I make my usual chickpea flour pancakes/pudla/cheela instead of omelettes, to make the dish egg-free. It is a simple technique using common ingredients to produce a vibrant savoury cake.
Prepared in advance, the dish can be served hot or cold. Serve warm with a tomato and red onion salad, or, even better, wrap in foil, refrigerate and serve next day. Take it on picnics and to potlucks.
Similar dishes include Sweetcorn, Spring Onion and Chilli Pancakes, Farinata with Tomatoes, Onions and Cheese, Socca, and Pudla with Green Coriander.
Browse all of our Provencal recipes, French recipes and Chickpea Flour Pancakes recipes.
Continue reading “Eggfree Crespeou | Vibrant Layered Chickpea Pancakes”