Kale and Cheese Pikelets

You won’t know that you are eating kale with this dish. The delicious cheesy pikelets successfully hide the vegetable and it is only if you focus can you detect the crunch and taste of the thinly sliced greens.

It is quite an oily dish with heaps of butter and melted cheese. You might like to place on a kitchen paper towel after cooking. They are best slightly warm rather than hot. Cheesy and buttery – what can’t be good? But not something for every day, despite the kale.

The recipe is from Plenty More, one of Ottolenghi’s books. I have made it egg-free in my version as we don’t use eggs in our kitchen. You can see the original recipe here, or check his book.

Similar recipes include Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Crispy Couscous and Saffron Cakes, Eggplant and Kale PakoraAsian Kale with Sesame and Shallots, and Garlic- Chilli Kale with Spring Onion Dip.

Or browse all of our Kale dishes and our Fritter recipes.

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Cheesy Butternut Bake in Creamy Sauce with Quince Paste

This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.

It is a twist on a quiche in Ottolenghi‘s Plenty More. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It has been cooked until the top is bubbling and golden. The original recipe is here if you want to make the original.

Similar dishes include: Congee with Butternut, Butternut Tataki with Udon Noodles, and Pumpkin Soup with Lentils.

Or browse all of our Butternut dishes.

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Cauliflower and Parmesan Farinata | Egg-Free

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.

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Baked Peppers Stuffed with Buttery, Cheesy Vegetables

Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved.

Ottolenghi has a great recipe in Plenty More for capsicums stuffed with fondant swedes.  I was caught short, wanting to make this dish but forgetting to order swedes in the last COVID19 vegetable delivery. So I have twisted and turned his recipe to make it work with what I did have on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.

Ottolenghi himself has two versions of this dish. The one in the Guardian column uses gruyere cheese and does not par-cook the capsicums before stuffing. The one in Plenty More uses parmesan and goat’s cheese, and bakes the empty capsicum halves before stuffing and returning to the oven.

Similar recipes include Tomatoes Stuffed with Feta and Basil, Stuffed Okra, and Stuffed Mushrooms.

Or browse all of our Stuffed recipes and Capsicum dishes.

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3-Cheese Eggplant Bake

This is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. It is made without eggs and the result is an addictive dish with a thick set custard-like consistency.

The recipe is an adapted version of Ottolenghi’s Eggplant Cheesecake from Plenty More. I have made it egg-free. If you want to check the original recipe have a look here.

Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results.

This is a soft dish, so is best spooned from the baking dish onto serving plates. A rustic alternative would be to bake it in a casserole and spoon out portions at the table.

Serve as a starter or for lunch with a lemony salad of bitter leaves and fresh herbs.

Similar recipes include Eggplant Kuku with Cauliflower Puree, Eggplant, Beetroot and Potato Bake, Noodles with Fried Eggplant and Walnuts, and Roasted Eggplant with Garlic Yoghurt Sauce.

Or browse our Eggplant recipes and our Ottolenghi dishes.

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Eggplant Kuku with Cauliflower Puree | Egg-free Eggplant Kuku

Kuku , sort of like a Persian omelette or frittata, comes in many forms. I love this one that I make at home without eggs. Because it doesn’t have eggs I tend to make it looser than a frittata but it can be cooked more omelette-like and I include instructions below.  It is packed with herbs, and I love the tart barberries with the crunch of the walnuts.

Kuku is traditionally served with flatbread, crunchy items like radishes, acidic pickles and feta. Today I have served it on a Cauliflower Puree as well. It is a great mezze dish.

The inspiration for this dish originally came from Ottolenghi’s Plenty More. But as his is an egg-based dish, we have made significant alterations. It is delicious, though, retaining the original flavours of barberries and herbs. I like that Ottolenghi’s version is a “wet version” – it sort of justifies my take on this dish. His recipe is here.

Similar recipes include Three Cheese Eggplant Bake, Eggplant Pahi, Smoky Eggplant with Coriander, and Eggplant in Spicy Tomato Sauce.

Browse all our Eggplant dishes, Iranian recipes and Ottolenghi dishes.

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Spicy Crushed Carrots with Yoghurt

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 SaladMoroccan 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.

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Sweetcorn, Spring Onion and Chilli Pancakes

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.

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Char-Grilled Summer Stone Fruit with Scented Yoghurt

This is a recipe that epitomises the height of Summer in Australia. Beautiful sun ripened stone fruits, grilled on an Aussie BBQ, and drizzled with a sweet scented yoghurt. It really is the best of recipes for this time, perfect perhaps for an Australia Day BBQ.

It is an Ottolenghi recipe, from his beautiful Plenty More book. We’ve cooked most of the recipes from this book, and have loved them all. In this recipe, Ottolenghi uses Lemon Geranium Water – a Tunisian ingredient that is more difficult to find locally. Orange Blossom Water is a good substitute (as is any other floral water).

We feel free to make substitutes in Ottolenghi’s recipes. See notes below the recipe about the fruit combination that we used. We are lucky enough to have lavender growing in our garden, but if it is not available to you, please omit it. I’ve also used Tulsi and mint leaves today, as sweet basil was not available. Mint is a really nice substitute.

Similar dishes include Blueberries with Bay Custard and Gin. Strawberry and Peach Lassi, Peaches with Asian Flavours, and Watermelon and Peach Salad.

Browse all of our Peach recipes, Fig Recipes and our Desserts. Or browse our Mid Summer dishes.
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Eggfree Crespeou | Vibrant Layered Chickpea 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.

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