Monday 26 March 2012

Ottolenghi: Mixed vegetables and yogurt with green chill

I love love love reading the Weekend Guardian each weekend in anticipation of what recipe Ottolenghi  will belt out for its readers. This one for mixed vegetables and yogurt with green chilli was in this weekend's Guardian and made it the same night. A very fresh, juicy and filling batch. Will definitely be making this again sometime soon!

 

Sunday 25 March 2012

Plenty: Broccoli and gorgonzola pie

I finally made Ottolenghi's Broccoli and gorgonzola pie this weekend. My experience with his pies has so far been resoundingly positive (for example, the very full tart and garlic tart were superb) and this was no exception. I made it with a piquant gorgonzola, which came through beautifully after being baked in the oven. The leek and cream-mustard bedding beneath the cheese and broccoli is indispensible. Anyway, another success from Yotam!

 

Chocolate-dipped almond orange florentines

I was browsing Ottolenghi stuff online and came across his almond orange florentine with chocolate base recipe from his  Cookbook. It seemed so easy that it was ridiculous not to try it, so I did, and ordered the Cookbook from Amazon before I was done. I'm expecting the Cookbook early this coming week. I can't wait. I'm already looking forward to making the toffee brownies that I've come across on several blogs. In the meantime, I've already finished eating these biscuits. They are great both with or without the chocolate base, but needless to say, the chocolate inevitably gives that extra something, especially if you are a friend of the cocoa bean.


Saturday 10 March 2012

Veggie Shepherd's Pie with sweet potato mash

My brother-in-law made this vegetarian Shepherd's Pie last summer and I have been missing it since. So what the heck, I thought, I might as well go ahead and make it myself, perfect as it is to warm oneself on cold days like this. The recipe is from the BBC GoodFood site, and it's super easy to follow and make. With the broccoli this easily makes a filling and satisfying meal for 4-6 persons. Vegans, leave out the butter from the mash and the cheese topping.


Friday 9 March 2012

Peanut butter cupcakes

I've been homebound sick for the last three days, dreaming of cupcakes. Today I was well enough to venture out to get some ingredients to make these peanut butter cupcakes with cream cheese -based frosting. I was first planning on making chocolate ones but for some reason this held a greater appeal this afternoon. They turned out quite good. Want some? I can't finish these on my own...

 

Thursday 1 March 2012

Ottolenghi's roasted butternut squash with cardamom and nigella seeds

This recipe for roasted butternut squash with cardamom and nigella seeds by Ottolenghi was in last weekend's Guardian. I was particularly tempted by the combination of cardamom with the squash, and the dollops of yogurt on top made it sound so fresh despite the intense spices, which also include cumin, coriander, tumeric and cinnamon as well as a green chilli. I'd never even heard of nigella seeds before, so there was an element of novelty there. This dish gave off wonderful aromas from the start. First you fry red onion in butter and olive oil, to which you add the butternut squash cubes. That alone was heavenly. So you can imagine the rising anticipation once it was all roasting in the oven with the spices and stock. Absolutely divine. And very easy to make :) Vegan version: no yogurt. I served it with slow roasted tomatoes tossed together with cous cous.