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 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”
Sometimes in Summer when the days are long and frightfully hot we love to eat mezze style – a pile of pitta bread and little dishes of things. Some feta, for example, halved tiny tomatoes with a cream dressing, some hummus, a plate of exquisite chickpeas. And some dips and purees. Today it is a sweet potato mash – this beautiful dish is made from roasted sweet potatoes and is topped with a salsa of lime zest, herbs and garlic. Truly it is divine.
The recipe comes from Ottolenghi’s Simple, and simple it is. Actually tonight I had some left over roasted sweet potato so it came together in not much more than 5 minutes. Yet the flavours of the tart salsa with the sweetness of the vegetable make this a memorable dish. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
The mash or spread works as a snack, mezze dish, starter and as a side. It is hardly any effort at all. The result is rich and punchy. After scooping out the flesh for this dish, save the skins and lightly roast them in the oven for a crisp-like snack. Brush them lightly with olive oil, roast for about 8 mins in a 200 – 220C oven and sprinkle with salt.
Similar dishes include Moroccan Carrot Dip, Walnut and Pomegranate Dip, and Capsicum, Feta and Pistachio Dip.
Why not browse all of our Dips and our Sweet Potato recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
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These are some of the most delicious fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. Here we have served them with yoghurt with short mung sprouts and herbs.
The recipe appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea.
They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.
“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. These are packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves a spiked Greek yoghurt.
Of course, I have switched out the eggs in Tamimi’s recipe for my usual egg replacer in friters – 1 Tblspn chickpea flour, 1 Tbslpn or a bit less of cream and about 0.25 plain or lemon eno per egg.
Similar recipes include Buckwheat Upma, Crispy Couscous and Saffron Cakes, Sweet Potato Fritters, Mung Bean Flour Fritters, and Pakora.
Browse all of our Fritter recipes, and all of our Snacks. Our Tamami recipes are here, and the dishes from Falastin are here. We have written about our experiences cooking through Plenty More.
Continue reading “Cauliflower and Cumin Fritters with Yoghurt Sauce”
We don’t often think about the rind of watermelon – do you? This year I have decided to pickle it, to extend our focus on lowering food waste and, as much as possible, using every edible part of a plant.
Pickling watermelon rind is quite easy but does take a couple of non-effort days. I have followed the non-cook approach, although some recipes do simmer the rind before or during pickling.
First the rind, sans the green skin, is salted overnight (soaked in brine), then rinsed and placed in a pickling liquid of vinegar and spices. It is edible after 1 hour, but is better if left a few days. It will keep indefinitely if stored in sterilised jars in the fridge.
In Nopi, Ottolenghi has an approach to pickling the rind which is pretty much the same as most other recipes. He uses the rind in a Watermelon Soup and also in a Watermelon Salad. They both sound delicious.
Similar recipes include Mango and Ginger Pickle, Green Mango Pickle, and Chinese Pickled Cucumber.
Browse all of our Watermelon recipes and all of our Pickles. Or explore our Mid Summer dishes.
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Roast Mushrooms -a breakfast of champions. These mushrooms are perfect for the morning meal, for brunch, as a first course later in the day or as a BBQ in the evening. Spiced oil is spooned into large mushrooms which are then roasted before some creamy burrata is placed on the warm mushrooms. I know that you will love this dish, especially if you like egg-free breakfasts.
The idea for this dish comes from Ottolenghi’s Simple. He tosses sliced mushrooms in the oil before roasting them but I have a love of whole roasted mushrooms. The oil mix he uses is pure genius! As always, I never feel constrained by Ottolenghi’s recipes and will adapt them to what is in our kitchen, pantry and garden. As we do not eat eggs, I make our usual stunning substitution – burrata. Its outer layer has the texture of cooked eggwhite and the inside is soft and creamy. If you want to check his original recipes, see his books and his Guardian column.
By the way, these mushrooms are great in burgers – pair them with halloumi, grilled zucchini, cos lettuce and onions caramelised with a touch of brown sugar. Add slices of tomato and pickled beetroot if you wish.
Similar recipes include Mushrooms with Barley and Preserved Lemon, Pan Fried Mushrooms in Butter, Roasted Mushrooms with Butternut and Spinach, Mushrooms and Black Rice, and Mushrooms in Terracotta.
Browse all of our Mushroom dishes and recipes using Burrata. Ottolenghi recipes are here – just those from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Roast Mushrooms with Burrata and Baked Toast Soldiers”
One of the most wonderful tastes on this planet is the tangy spice, chilli and tamarind mix of Indian street food. It is glorious, addictive, and quite mind blowing. The flavours have a party in your mouth. No, truly! If you are doubting me, head off to your nearest good Indian restaurant and try Pani Puri, or Samosa Chaat – any chaat for that matter – and even Rasam will give you a sample of the hot and sour tastes that make up Indian food.
This recipe takes the notion of the hot, sour, salty and sweet flavour mix and stuffs it inside a potato cake made from mashed potatoes. It mimics the Aloo Tika and Potato Cutlet snacks of India, Podimas recipes of South India, and more recently I saw a fabulous BALL of mashed potato full of North Indian street-food flavours.
This is a recipe from Ottolenghi’s Plenty More – we are making our way through this book, cooking as we go. I always feel free to play with his recipes to suit our tastes, and the ingredients in our pantry, kitchen and garden (especially now that I have made so many of them). I made minor alterations to this one. If you want to see the original recipe check out his books and his Guardian column.
Similar recipes include Zucchini and Sweetcorn Fritters, Poha Chaat, Channa Chaat, and Aloo Baingan Bharta.
Browse all of our Chaat recipes and all of our Indian Snacks. Or explore our Late Summer dishes.
Continue reading “Aloo Tikki | Spice-Stuffed Potato Patties”
This is a pretty wicked Summer dessert, definitely for hot Summer days. The beauty of it is that the custard and blueberries can be prepared ahead of time – eg the day before – and then it takes but a few minutes for the dessert to come together.
As the title suggests, blueberries, slightly stewed, are served with icecream, a bay-flavoured custard, and savoiardi biscuits soaked in gin, rosewater and blueberry syrup. It sounds amazing, right? And it is (the gin-soaked biscuits are out of this world), but the title belies the ease with which this dish is created. Best to note that it is an adult dessert only!
Of course, it is an Ottolenghi dessert, from his book Plenty More which we are trying to cook all the way through. Note that I often massage the recipes to suit our preferences and what is available from our garden, fridge and pantry. For the original recipes, check his books and his Guardian column. In the recipe below we have substituted a custard made with custard powder for the egg-based one, as we don’t cook with eggs. It sounds horrific, I know, but I assure you it tastes just as good. Feel free to use your favourite method.
Also, blackberries are originally used by Ottolenghi but they are notoriously difficult to find here, so we have used blueberries. It might be Ok to use frozen blackberries – but warm them through with the sugar rather than cook them.
Similar recipes include Strawberry and Black Pepper Icecream, Poached Oranges with Vanilla Ricotta, and Sweet Rhubarb with Cloves and Black Pepper.
Browse all of our Blueberry recipes and all of our Desserts. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer recipes.
Continue reading “Stewed Blueberries with Bay Custard and Gin”
There’s nothing more marvellously Wintery than orange root vegetable mash; butter is all it needs.It has been icy here in the mornings – the type of morning you wish you had a wood fire to light, one you could put your old coffee pot on top of and have it bubbling away in no time. One you could heat the soup on and dry the clothes in front of.
But the Wintery mash is all I have. Why not jazz it up with lentils and top with a warming shallot stew!
This recipe is from Ottolenghi’s Plenty More. Although we’ve cooked enough Ottolenghi to feel free to channel him when we adjust ingredients to suit our tastes, style and pantry, this recipe is pretty much the same as the one that appears in the Guardian.
Similar recipes include Sweet Potato Mash with Lime Salsa, Mashed Potatoes, Parsnip Mash, and Carrot and Parsnip Mash.
Browse all of our Celeriac, Carrots, Pumpkin and Sweet Potato recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book.
Continue reading “Root Mash with Wine-Braised Shallots”
Sweetcorn fritters! How very delicious. Today we make the fritters with zucchini and sweetcorn. It is an egg-free recipe, as all our fritters are. Easy and quick to make, you’ll love these
The inspiration comes from an Ottolenghi recipe in Simple but we included zucchini and made it egg free. We always feel free to make substitutions to Ottolenghi recipes to make them vegetarian and egg free, and also to suit the ingredients that are available to us. If you want the original recipe, check his books and his Guardian column.
Just a note about using sweetcorn kernels – they will pop (aka explode) if cooked on too high heat. You could pulse the corn a little in a food processor to minimise the chance of this, or keep the heat at the low-medium level.
Similar recipes include Sweetcorn with Black Pepper and Lime, Sweetcorn and Butternut Fritters, Broad Bean Fritters, Chickpea Fries, and Pakora.
Browse all of our Fritters, and all of our Sweetcorn recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Zucchini and Sweetcorn Fritters”