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Pumpkin Soup

ingredients

20 ml olive oil

2 tbsp s chopped celery

2 bay leaves

5 fresh peppercorns

20 ml white wine

20 ml fresh cream

1/4 tsp ground pepper

5 tbsps chopped onions

2 tbsps chopped garlic

200 gms red pumpkin Cleaned and diced

Salt to taste

4 cups vegetable stock

For the Garnish

20 ml olive oil

4 tsps fresh cream

Preparation

Heat the oil in a very bottomed pan. Add the onion, celery, garlic and bay leaves, and saute till the onions are light brown in colour.

Add the diced pumpkin and fresh peppercorns, and saute till the vegetables are soft.

Add the white wine and the vegetable stock and cook for 25 minutes till the pumpkins are soft and pulpy.

Remove from the heat and puree till the soup is of a smooth consistency.

Return to the heat, add the fresh cream and pepper powder, and simmer it for 5 minutes.

Serve hot, garnished with a dash of olive oil and a swirl of fresh cream.

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Posted by on September 21, 2012 in Soups, Vegetarian

 

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Vegetable and Fried Bean Curd Soup (Noppei – Jiru)

serves 4

4 dried Japanese mushrooms (shiitake)

1/2 medium carrot, using thick end, scraped

250 g (8 oz) Japanese white radish (daikon), peeled

250 g (8 oz) taro, peeled

125 g (4 oz) salsify or scorzonera, scraped and dropped into cold water

2 pieces froed bean curd (aburaage)

125 g (4 oz) cooked, packaged fernbrake, bracken (warabi), optional

175 g (6 oz) devil’s-tongue noodles (shirataki)

800 ml (1 1/3 paints) first soup stock

1 teaspoon salt, or to taste

1 teaspoon salt, or to taste

pinch MSG

1 teaspoon arrowroot

1 tablespoon flat parsley, finely chopped

preparation

Soak the mushrooms in warm water for 30 minutes. drain, squeeze out, remove the hard stems and cut into quarters. Thinly slice the carrot and radish. Stack the slices and cut into quarters. Thinly Slice the taro. If the slices and cut into quarters. Chop the salsify ot scorzonera and return it to the cold water as it discolours very quickly. Rinse the fried bean curd in hot water, halve and cut into 1cm (1/2 in) slices. If using the fernbrake or bracken, rinse it and cut into 2.5 cm (1 in) slice.

Combine all the vegetable in a saucepan of boiling water, and simmer for 2 minutes. Drain and set aside. Drop the noodles into boiling water and cook for 2 minutes. Drain and cut into 2.5cm (2 in ) pieces.

Pour the stock into a saucepan, add the vegetables, bean curd and noodles and simmer, covered, until all the vegetables are soft, 10 or 15 minutes. Season to taste with salt, add the soy sauce and pinch of MSG, and the arrowroot mixed with a teaspoon of cold water. Stir to mix and cook until lightly thickened, about 1 to 2 minutes. Pour the soup into 4 bowls and sprinkle with the parsley.

If fern brake, bracken (warabi) is not available use 250g (8 oz) spinach, cooked in boiling salted water for 4 minutes, drained, squeezed dry, formed into a roll and cut into 2.5 cm (1 in) slices. Put the spinach into the soup bowls just before adding the hot soup.

 
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Posted by on December 17, 2011 in Japanese foods, Soups, Vegetarian

 

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Tipsy Tomatoes

Serves 4

4 large or small tomatoes

1-2 tbs sherry

pepper, salt, a pinch of sugar

4 tbs grated cheese

2 tbs single cream

1tbs chopped basil ,to garnish

Turn the grill and butter a fireproof dish. skin and slice the tomatoes and lay them in the dish in a single layer. Sprinkle with sherry, salt, pepper and sugar. Grill for 3-4 minuted until nearly cooked. Meanwhile grate the cheese. Sprinkle the tomatoes with the grated cheese and dribble with the cream. Put under the grill until the cheese melts and bubbles. Sprinkle with chopped basil before serving.

 
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Posted by on November 7, 2011 in tomatoes, Vegetarian

 

Garlic stuffed tomatoes

These are a useful accompaniment to fried or grilled fish or meat as they cook in about the same time.

Serves 4

4 large tomatoes

4 oz  (100g) brown breadcrumbs

2 tbs chopped parsley

3 large cloves of garlic

1 tbs oil

salt and pepper

1/2 oz (15g) butter

Preparation

Turn the oven to 480F/250C/gas mark9. Wipe the tomatoes, cut a thin slice off each end so that they will stand upright, cut in half and remove the seeds with a grapefruit knife or a teaspoon.

Place the tomato halves in a greased heat-proof dish and put  in the oven while you prepare the filling.

Grate the breadcrumbs, chop the parsley and crush the garliic.

Mix all together with the oil and a little salt and pepper. Take the tomatoes out of the oven, fill with the crumb mixture, dot with butter and return to the oven for another 5-10 minutes.

 
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Posted by on November 7, 2011 in tomatoes, Vegetarian

 

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Stuffed Brinjal

Serves 6

1 large firm brinjal

1 tablespoon grated onion

3 tablespoons chopped green paper

1 cup chopped celery

2 tablespoons olive oil

1 cup canned or fresh tomatoes

1 egg, beaten well

1 teaspoon salt

3 tablespoons margarine

1/2 cup whole grain bread crumbs

preparation

Steam brinjal, whole, about 20 minutes until tender. Preheat oven 350′. Saute pepper, onion and celery in the oil. Cut steamed brinjal in 1/2 lengthwise and carefully remove pulp. Cut pulp in to small pieces.

Combine with other ingredients (except crumbs and margarine). Heap in to shells. Top with crumbs and dot with margarine. Place in a baking pan, adding water if needed to prevent sticking. Bake for 20 to 25 minutes.

Variation

Serve sliced with tomato sauce seasoned with a dash of cummin.

 
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Posted by on November 3, 2011 in Vegetarian

 

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Potatos with Ginger Chips

Serves 4

3 large (900 g) new potatoes

vegetable oil for deep frying

1/4 cup (60 ml) olive oil

1 tablespoon grated fresh ginger

1 clove garlic, crushed

ginger chips

2 x 5 cm pieces (80 g) fresh ginger

1/4 cup (40 g) icing sugar mixture

preparation

Cut unpeeled tomatoes in to 7 cm lengths. Deep fry potatoes in batches in hot vegetable oil until well browned all over and cooked through, drain in absorbent paper. placed tomatoes in baking dish, pour over combined olive oil, ginger & garlic, cook, uncovered, in hot oven about 50 minutes or until heated through. Add ginger chips, toss to combine.

Ginger chips

Using a vegetable peeler, peel thing strips from ginger, toss in icing sugar, deep fry ginger chips in batches in hot oil until brown, drain on absorbent paper.

 
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Posted by on November 3, 2011 in Potato, Vegetarian

 

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Yogurt Rice

Usually served cold it is just as good warmed up. At the time of heating, a little water in the bottom of the pan will keep from sticking.

make 4 cups

2 cups brown rice

4 cups water

1 1/2 teaspoon salt

1 green pepper

2 cups yogurt

Preparation

Cook rice in salted water for about 45 minutes. Chop green pepper finely and add to rice along with ginger and yogurt, cool and allow rice and yogurt to marinate for a few hours.

 
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Posted by on October 31, 2011 in Vegetarian

 

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