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Recipe: Crunchy Oyster Mushrooms with tomato 2007-09-03 04:22:25
This recipe has been closely adapted from the Buddhist Vegetarian Cooking class I’ve been going to. I was amazed at how this batter was created. I never thought of doing this and I’m sure you’ll find this quite interesting as well.
Not only is this quite different, but very crunchy and delicious! It is certainly an alternative to a lemon chicken or sweet and sour pork. Test it out for yourself!! I guarantee you’ll love it!!
Ingredients:
oil for frying (I shallow fried)
150 grams Oyster mushrooms
2 tbs corn flour
2 tbs plain flour
1 tsp five spice powder
1 tsp smoke paprika
1/2 tsp cayenne pepper
1 tbs water
1 tsp salt or to taste
2 tbs tomato sauce
1 tsp sugar or sweetener (I used sweetener and it worked fine)
1/3 cup water
1-2 tbs sesame seeds
Instructions:
Heat the oil to a moderate heat.
Cut mushrooms into bite sized pieces and rub five spice powder into mushrooms.
Add the water and salt to the mixture, stirring together.
Mix the flour together befor Read more:Mushrooms
Vegetable Lasagne 2007-09-02 18:40:51
I made this a couple of weeks ago playing with the bechamel sauce. I didn’t actually realise that bechamel sauce wasn’t actually derived from cheese…who would’ve thought?
From that statement above, you can imagine that this is my first time making lasagne. Yes, I’m a lasagne virgin..you would think being vegetarian I would have made a lasagne a long time before.
This one here has a variety of sweet potatoes, mushrooms and spinach. I still want to tweak the recipe a little before placing it up, but thought it was a shame to not show the photos of the results so far.
Recipe to posted soon!
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Recipe: Cabbage & Mushroom Ghobi 2007-08-27 05:35:30
updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Main Course” on Make Me Hungry’s flickr group. View here.
If you happen to stop by my house, you’ll rarely find me watching normal TV. I’m forever watching the Food Channel on Foxtel, getting various ideas or just salivating and what is being made!
This was inspired by a five minute interval session where they were making Green & White Ghobi. What is ghobi? It means cauliflower but green ghobi also can mean Broccoli.
Ingredients:
2 tbs dried red chilli
2 tbs flakes almond
1 tbs oil
1 brown onion diced
2 tsp ground coriander
1 tsp mustard seeds
1/2 cup coconut milk
1 can diced and peeled tomatoes
1 tsp tumeric
1.5 florets broccoli
0.3 cup water
1 tbs ginger, minced
1 tbs garlic , minced
4 button mushrooms, finely sliced
0.25 savoy cabbage finely diced
salt and pepper for seasoning
Instructions:
Add the coriander and mustard seeds with oil and heat until t Read more:Mushroom
, Cabbage
Recipe: Cream of Broccoli Soup 2007-08-26 23:15:30
Over the last few days, I’ve been doing quite a bit of cooking and also viewing some delicious recipes being made at the Buddhist Vegetarian Cooking Class. We were shown how to make vegetarian wontons - my absolute favourite snack food when going to a couple of the vegetarian restaurants and also hot and sour soup.
Once, I’ve remade these myself, I’ll post some photos and the recipes for all of you to try for yourself! I recommend highly the wontons! They really are delicious, so much so that you just can’t stop eating these moreish little numbers!
Today’s recipe though, is based on having a whole heap of broccoli at home. I bought a little too much this week and thought I’d use it for my soup for the week.
The soup is made creamy by a little milk and flour. It hasn’t got a lot of high calorie ingredients, so you can pretend that you are endulging! This makes about 7 cups of soup.
Ingredients:
1-2 tsp dried sage
olive oil for sauteing
1 Read more:Broccoli
, Cream
Recipe: Baked Artichokes, Mushrooms & Capsicum/Pepper Penne 2007-08-21 17:16:14
(Image: Baked
Pasta served with gourmet lettuce, tomato and danish fetta, with a parsley, salt, red wine vinegar and olive oil dressing.)
Flickr is great! What’s the big deal you may ask? I post all my recipe photos on there in groups and share links to my website, but it also helps give me ideas for new recipes or using ingredients I’d never thought about.
This recipe here is very closely adapted from mikehipp’s vegan baked ziti. The photo itself made me want to try this lovely dish, but of course I never, ever use the recipe as is. I always change it and this one was of course the same.
My recipe here turned out a little dry, so I’d recommend putting a little more tomato in and maybe reducing the cooking time from 45 minutes to possibly 35.
Ingredients:
1 red onion diced
3 cloves garlic diced
olive oil for sauteing
1 red pepper/capsicum chopped roughly
1 tbs italian herbs
salt and white pepper for seasoning
2 tbs tomato paste
1 can artichokes, drained
1 Read more:Penne
, Pepper
, Capsicum
, Mushrooms
Recipe: Beef style four bean soup 2007-08-19 22:32:20
This is more like a casserole than a soup, nice and chunky and great for those winter days like this morning down here in Melbourne.
It’s always great waking up to a nice and warm 2 degrees celsius and heading out to an iced up window on your car! It was that cold, it even iced up under a carport!
I can’t wait to warm up to this soup at lunch today after my Monday run around the yarra with some toast…
Ingredients:
1 red onion diced
a little oil for sauteeing onions
3 cloves garlic diced
cracked pepper to your taste
salt to your taste
750 grams can four bean mix
400 grams can diced tomatoes
massell beef style vegetarian stock
2 tbs nutritional yeast flakes
1 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
4 rashers sanitarium vegetarian bacon
500 mls water
Instructions:
Saute the onions with the oil, seasoning with salt and pepper.
Once the onions are soft add, the garlic and bacon and cook a little longer.
Mix the bean mix and the water from the can to the po
Recipe: Sweet Ginger and Spelt Bread 2007-08-19 04:53:23
I think I may have previously mentioned how I have a bit of an addiction for ginger at the moment. I needed a little fix tonight but didn’t want something overly sweet or fattening, so I came up with this sweet bread.
This would be great with some yoghurt or a dollop of cream.
Ingredients:
1 cup spelt flour
3/4 cup self raising flour
1 tsp baking powder
pinch salt
1.5 tsp egg replacer (I used no egg from Orgran)
1/2 cup sugar
1.5 cup milk
6 pieces crystalised ginger, diced thin
3 tbs almond meal
Instructions:
Preheat oven to 180 degrees celsius.
Mix all dry ingredients together.
Add the milk and stir until there are no lumps.
Mix in the ginger before adding to a tray lined with baking paper.
Cook for 30 mins or until golden brown on top.
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, Ginger
, Sweet
Recipe: Chickpea and Spinach Fettucine 2007-08-15 05:05:29
I made this a couple of weeks ago after wanting something quick but filling. I didn’t realise how tasty this actually would be, so much so that I had another craving for it today and made a HUGE batch to freeze for future feeds.
Ingredients:
3/4 diced red onion
pinch pepper
2 tsp garlic mince
4 sanitarium vegetarian bacon rashers (other alternatives can be used)
150 grams oriental mushrooms
2 400 grams organic chickpeas, drained
4 tbs lemon juice
0.3 cup chopped spinach
4 servings cooked fettucine (or other pasta)
salt and pepper for seasoning
olive oil for sauteeing onions
(optional) drizzle truffle oil
(optional) parmesan cheese
Instructions:
Saute onions and garlic with olive oil. Season with salt and pepper.
Add the vegetarian bacon and cook until a little brown.
Empty the chickpeas into the pan, stirring until warm.
Chop the mushroooms into thin slices and mix into the pot.
Add the spinach and stir through. At the same time, pour the lemon juice into the pot.
Add so Read more:Spinach
Recipe: Vegetarian Fried Rice 2007-08-13 18:37:46
This fried rice was adapted from the Vegetarian
Buddhist Cooking Classes. My fried rice was really similar to this, but now I know the unique methods used without getting it too oily! I also made the Sweet and Sour Chicken to go with this.
If you want a sesame infused flavour, you can add sesame oil. I suggest leaving it out for your first go, because as an avid user of sesame oil, I really did enjoy this one as is!
Other adaptions include the use of peas, mushrooms, baby corn, string beans…it’s up to you!
Ingredients:
1 cup diced carrot, steamed
1 125 gram corn, drained
2-3 cups cooked rice (from the day before)
1/3 vegetarian ham diced
pinch pepper
pinch salt
1 tsp ginger mince
2 tsp garlic mince
1/3 cup soy bean sheets or dau bau
1 tbs soy sauce
a little olive oil for frying to begin with
Instructions:
Using a wok, add some oil to it and onced heated, fry the vegetarian ham with the ginger and garlic.
Add the carrots and corn, frying until cooked.
Removed these Read more:Fried
Recipe: Sweet and Sour (Vegie) Chicken 2007-08-13 18:37:14
This gorgeous recipe came from the Buddhist Vegetarian Cooking class as well as the Vegetarian Fried Rice. I’ve always wanted to know how the crunchiness of the tempura was done AND how they make this lovely sauce. You won’t believe how easy it is! The thing that takes the time is actually defrosting the ingredients - what an effort!
I shallow fried these in a little oil rather than deep frying. It’s possible but probably requires more effort. But, it is healthier!
The lovely sauce cooked seperately on the wok:
The chicken all battered up and draining from the oil:
Ingredients:
mock chicken cut into small pieces (I used hainan style frozen pack)
3/4 can longan, drain juices (you can subsitute with lychees)
1 red pepper, cut roughly
1 tomato, cut roughly
pinch salt
2 tbs tomato sauce
1 tbs white vinegar
water
1 tbs sugar
1 tsp corn flour mixed with water to remove lumps
oil for stir frying vegies
6 tbs SR flour
2 tbs corn flour
oil for frying pork
Instruc Read more:Chicken
, Sweet
Recipe: Parpadelle in red wine sauce 2007-09-25 19:03:36
My parents have just come back from Italia and brought me back a few cookbooks and one special one from Italian. As soon as I saw this recipe, I had to try it (and manipulate it!). This recipe is quite rich, but delicious and simple!
Ingredients:
parpadelle for two serves, cooked
3 sanitarium vegie bacon rashers
1/2 red onion, diced
2 cloves garlic, diced
1 cup a good red cab sauvignon
1 tbs olive oil
salt
pepper
4 tsp reggiano grated
Instructions:
Cook the fresh parpadelle with a little salt and boiling water, and remove once floating
Drizzle the oil in a seperate pot and add the onion and garlic.
Saute until soft, adding the vegie bacon.
Pour half the wine in and season with salt and pepper. Cook until the sauce
has dissolved.
Add two teaspoons of the parmigiano and the pasta, stirring through.
Pour the remaining wine in and season once more to taste. Wait until the wine has thickened and serve.
Drizzle remaining cheese on top.
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Recipe: Truffle Infused Mushroom Tagliatelle 2007-09-23 21:17:43
My first experience with truffles was in Gubbio, Italy. I was out for dinner and went downstairs to the cellar of a restaurant and tried the “White Truffle Pasta” or “Tartufo di Bianco Tagliatelle.” The recipe itself may have lacked ingredients (as do most Italian recipes - simple yet always delicious!), but it is the one dinner I will never forget. It was certainly the best meal I had ever had!
Truffles seem to melt in your mouth They’re extremely difficult to explain the exact experience you have, but it’s certainly not far from saying that it’s an orgasmic reaction exploding on your taste-buds!
This recipe would have to be my all time favourite. I’ve tried to tweak it to the same flavours in Gubbio, however, it’s just not possible, as we don’t have the freshest of ingredients and real truffles on hand. Instead of real truffles, I use black truffle oil - a blend of olive oil infused with truffles - it’s more r Read more:Mushroom
What’s On The Menu: Week starting 24/09/07 2007-09-23 06:08:26
This week, I’ll be posting one of my all time favourite meals and a couple of new ones I’ll be trying for the week, after receiving a few new cookbooks. Of course, I change all recipes, but will advising where you can find the original recipe, if you don’t want my adaption.
The first one is my own concoction, which I recommend all vegetarians and non-vegetarians to try - everyone will love it:
Truffle Infused Mushroom Tagliatelle
Parpadelle in red wine sauce
Singapore Noodles
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Recipe: Vegie Chicken & Oyster Mushrooms with Rice Noodles 2007-09-19 20:21:56
There’s a Vietnamese restaurant in Footscray that cooks pure vegetarian food. They have some real delicious meals such as wonton soup and rice noodles. Although this recipe is not the same, it’s got a nice flavour to it, similar to a chow mein feel for vegetarians. If you like a bit of warmth, some freshly cut chilli would go down nice with this as a garnish!
Ingredients:
1/4 cabbage, roughly chopped
salt
white pepper
1 tsp ginger minced
1 tsp garlic minced
2 tbs dry sherry
4 button mushroom, sliced
125 grams oyster mushrooms
1 cup vegetarian chicken
2 tbs sesame oil
2 tbs soy sauce
0.5 cup water
1 packet rice noodles, cooked in microwave
sesame seeds for garnish
Instructions:
Heat the cabbage in wok with the pinch salt, pepper, ginger and garlic.
Once the cabbage has softened, pour half the water in and simmer the cabbage.
Place the mushrooms in the wok and stir in the dry sherry.
Pour the remaining water in and add the rice noodles (cooked previously in microwave). Read more:Chicken
, Mushrooms
Recipe: Salt and Pepper Tofu 2007-09-18 19:32:24
For a simple dish, this is packed with flavour! With only five ingredients, this dish recipe is very quick to make and delicious to have as a snack or as a full meal with rice!
Ingredients:
1 block firm tofu
salt
white pepper
2 tbs plain flour
2 tbs corn flour
olive oil for shallow frying
Instructions:
Drain tofu well before cutting into large cubes.
Mix flour together in a container.
On a seperate plate, sprinkle the white pepper and salt together making sure it is mixed through.
Rub the salt and pepper into the tofu softly.
Place the tofu cube into the flour and cover all sides.
Heat oil in pan and add the tofu once oil is hot.
Shallow fry all sides until golden brown.
Drain and serve hot!
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Recipe: Banana and Prune Cake 2007-09-17 18:00:42
I rarely make sweet recipes. It’s not that I can’t do it, but I find it messy and too much cleaning up afterwards. Lately though, I’ve come up with some easier ways to reduce the mess. I’m sure these aren’t new methods at all, but they certainly are new to me!
Some of these include:
Placing all the ingredients in a large pouring jug to mix
Line the baking pan with baking paper to allow no messy leftovers in the tin. This also doubles up in reducing the calories by not placing oil to allow no sticking to the pan.
This recipe includes an old banana that I’ve left sitting around and also some prunes. Now, I know the thought of prunes to many is unappealing and scary, but these really are a delicious dried fruit! Prunes are actually dried plums and can be used in both sweet or savoury meals. They’re great for their fibre content and just four a day will help keep you regualar! In this recipe, the prunes allow the cake to have a mild juic
New Feature: Rate the recipe 2007-09-16 22:25:46 If you were on the site, early this morning, you may have noticed a few weird things whilst I was testing out the new feature of the site.
You can now rate each recipe by post and there’s a sort by highest rating in the sidebar now also. Please feel free to use these new features.
I’ll also be changing things around a little to neaten up the site. I’ve noticed that it’s becoming very RHS heavy. Be patient whilst I fix all this up!
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What’s On The Menu: Week starting 17/09/07 2007-09-16 18:00:04
Last week, I didn’t get the chance to make the Salt & Pepper Tofu but I’ll be making it this week! I have the ingredients in the fridge, so I’m ready to make it.
This week, I’ll be posting:
Banana and Date Cake
Salt & Pepper Tofu
Vegie Chicken & Oyster Mushrooms with Rice Noodles
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Recipe: Tamarind Rice 2007-09-14 03:48:59
This dish is an idea I had after having a little tamarind sauce the other day. I thought it would be great to try and make a rice dish out of it, which had some sweetness about it but had a little bite of heat and sourness also.
The fruit, tamarind is found as a brown pod grown on a tree. It’s similar to a pea pod but much larger and is quite sweet but acidic like a lemon at the same time.
This is not for the faint hearted! It’s a dish packed full of flavours to test your tastebuds, between sweet, sour and spicy. Try this dish with something either fairly plain or sweet in flavour. A salty dish would not go well with this.
Ingredients:
2 tsp tamarind concentrate
1/3 cup water
2.5 tbs brown sugar
1/2 tsp fennel powder
1 tsp cumin
1 tsp ginger minced
chilli to your liking
lemon juice to taste
pinch salt
1 tsp cashew nuts, chopped
1-2 tsp sultanas
2 serves cooked rice
Instructions:
Add the tamarind, sugar and water and cook till dissolved.
Add all other spices an
Opinion: Attention all chefs and restaurant owners! 2007-09-12 22:04:11 Vegetarian - what does this mean?
To all those chefs and restaurant
owners, vegetarian is derived from Vegetables. This does not mean you can add chicken, beef, lamb or fish or bi-product. No living animal is not in the Vegetable food group the last time I checked!
I’m sick of being asked or having restaurants assume that having fish of any sort, such as anchovies, maldive fish, shrimp or oyster sauce means a dish is vegetarian. The last time I checked, they all were still living creatures of some sort and are not derived from Vegetables!
The same goes for bacon…umm yeah that is pig. Pig is not a vegetable!
What about gelatine…again, that is pig, it’s cartilage from the pig’s knee! Not a vegetable!
Animal rennet in cheese? Rennet is from the stomach of a cow….not derived from vegetables!
Stock derived from animals are also not from vegetables!
So the next time you class something vegetarian, think about whether it’s purely vegetarian or
Recipe: Macadamia Encrusted Tempeh 2007-10-02 19:42:15
Being from Australia, one thing I would like to do with this blog is create some Aussie dishes. The following recipe includes an Australian Native ingredient, the Macadamia. The macadamia is a nut that was eaten by the Aborigines before the settlers arrived. It’s high in protein and supposedly one of the healthiest nuts. You can find more information here.
This recipe can be eaten on it’s own or is quite delicious with a little orange sauce created with marmalade. The sauce I created is just marmalade reduced down with water and boiled to thicken up. Serve with mash potatoes, salad or fries - it goes well with everything. And, if you don’t have tempeh, use firm tofu! I’ve cooked with both and works just as well with tofu!
Image: Macadamia Encrusted Tempeh with orange sauce and shitake mushrooms
Ingredients:
1/3 cup macadamias, raw or unsalted
1/2 cup flour
salt
pepper
1 tsp italian herbs
1 packet tempeh - what is tempeh? Wikipedia.
1/3 milk
oil for sh
Recipe: Cherry Ripe Crumpets 2007-10-01 18:02:37
I love Saturday mornings! It’s the only morning that I can get up and make some pancakes or crumpets, indulging after a long hard week!
Crumpets have been somewhat of a tradition in our family. My grandmother always made special crumpets to have with our curries. Two of her crumpets were enough to fill you up for breakfast and lunch. My mum also used to make crumpets occasionally on a Saturday morning as a treat, following in my grandmother’s footsteps and has passed the recipe and tradition down to me.
Our traditional crumpet recipe calls for eggs, but the following recipe has been adapted for a sweet no-egg alternative. The reason for the change is that I find I’m never prepared and rarely have eggs at home! This recipe turns out just as well, and will certainly fill you up with a hint of chocolate, cherry and coconut making this a Cherry
Ripe feast!
Ingredients:
1 cup self raising flour
pinch salt
1 tbs shredded or dessicated coconut
1 tbs cocoa unsweeten
What’s On The Menu: Week starting 01/10/07 2007-09-30 18:21:28
Things are a little sweeter this week with a recipe on Cherry Ripe crumpets or pancakes, these are great for Saturday mornings to treat the ‘big’ kids!
I was also wanting a bit of an Aussie meal this week and have come up with macadamia encrusted tempeh served with either fries or mash.
Third recipe is a consistent dinner for me, aglio e olio con broccoli.
Quick links will be posted here:
Cherry Ripe Crumpets
Macadamia Encrusted Tempeh
Aglio e olio con broccoli
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Recipe: Singapore Noodles 2007-09-27 17:18:02
This wonderful dish has been inspired by Singapore
Noodles in Nigella Express. There have been quite a few changes from Nigella’s own recipe including making the dish vegetarian. Next time, I’d make this dish spicy with some fresh chillies and add more crunch with some peanuts or almond flakes.
Ingredients:
250 grams thin noodles, vermicelli preferred
40 grams dried fried onion
100ml Chinese Rice Wine Cooking
1 tbs sesame oil
1/4 chopped wombok cabbage
125 grams baby corn, sliced thin
4 button mushrooms, sliced thin
2 spring onions, sliced thin
2 tsps roasted curry powder
1 tsp minced ginger
1 tsp minced garlic
1 massel chicken style vegetable stock
1 cup water
40 mls soy sauce
75 grams bean sprouts
chopped coriander for garnish
dried fried onion for garnish
Instructions:
Cook the rice noodles according to packet and drain.
Soak the fried onions in a cup with the rice wine.
Place the cabbage, baby corn and spring onions in with the sesame oil and fry until the cabbag
What’s On The Menu: Week Starting 15/10/2007 2007-10-13 08:12:37
This weekend has been much quieter compared to my big weekend last weekend in Sydney, allowing my to cook a little more and come up with some new recipes.
The first recipe was made on Saturday lunch - a quick and simple pizza recipe using some of the bocconcini cheese. The dough uses a scone base, but it can be rolled very thin to ensure it’s not too much.
The second meal is something I’ve had a few times in a pub in Watergardens. They make some wonderful dishes and this one is no exception.
Quick links will be posted here:
Bocconcini and pesto pizza
Spicy Bocconcini and Capers Pasta
No pasta lasagne
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Recipe: Ravioli with Semi-dried tomato paste and asparagus 2007-10-11 21:19:34
Sydney has some great restaurants, especially around the Circular Quay area. You just have to walk anywhere along the Opera House side and you’ll find some great menus. What’s also great is the fact that the maître d’ of the restaurants are not pushy and very friendly. I was extremely impressed with the service.
This inspired recipe comes from having something similar at a restaurant at Circular Quay. The sauce was made with cream, however I’m no fan of cream sauces and found it could easily be swapped for a lighter alternative - milk! Serve with a nice glass of Italian red Chianti.
Ingredients:
1 handful of semi-dried tomatoes
2 cloves garlic, diced thin
pinch pepper
pinch salt
1 tbs chopped parsley
sprig parsley for garnish
tomatoes 2 tbs diced tomatoes can
milk 1/2 - 1 cup
olive oil 1 tsp
1/2 avocado, diced
1 bunch asparagus
8-10 pieces ravioli (2 serves)
grana padano parmesan cheese (optional)
Instructions:
Blanch the asparagus and once deep green, Read more:paste
Recipe: Bocconcini, pesto and tomato oven toasted sandwich 2007-10-11 18:52:20
What can go wrong with a crusty italian bread toasted sandwich with oozing warm bocconcini and pesto? Not much, apart from wanting more!
At a Sydney cafe, I had this delicious treat for breakfast after a big night. It could certainly be eaten as a snack or lunch also.
Ingredients:
2 slices thick italian crusty bread
2 bocconcini pieces, sliced thin
1 tbs pesto
salt
pepper
1 tbs mayo
1 tsp butter or margarine
1/2 tomato thinly sliced
Instructions:
Butter the bread with butter or margaine (optional).
On one side of the butter, spread the pesto generously. The other side spread mayonnaise.
Layer the tomato against the mayonaise and top with bocconcini.
Toast in a sandwich press to your liking. Best results will have the bocconcini oozing out.
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Recipe: Aglio e olio con broccoli 2007-10-10 22:29:59
This is a take on Aglio e olio that I created after becoming addicted with the dish in Melbourne! The steamed broccoli adds an extra oomph to the recipe allowing the chilli, garlic and oil to marinate into it. It’s very simple and quick to make when you’re in a rush for dinner or have unexpected guests and need to impress.
Ingredients:
wholemeal spaghetti, 2 serves
4 cloves garlic, chopped finely
2 tbs breadcrumbs
salt
pepper
2 tbs olive oil
1 - 2 florets broccoli, chopped into small florets
2 tbs grana padano grated parmesan
1 tsp chilli flakes
Instructions:
Steam the broccoli in a seperate pan and boil the pasta until al dente.
Once the pasta is cooked, set aside after rinsing through with cold water to ensure that the pasta doesn’t stick together.
Place a little oil in the pan and saute the garlic and chilli flakes.
Place in the broccoli swirling around with the garlic and the chilli.
Mix in the pasta and add the parmesan, breadcrumbs, salt and pepper. St
What’s On The Menu: Week Starting 08/10/2007 2007-10-08 21:27:14
A slow start to the week, as I’ve been at my EOS trip in Sydney for hockey. I’m a little tired from the lack of sleep but doing okay after having a great weekend away with the girls.
I did get to try a couple of nice meals and will attempt to recreate these for the site. What was quite interesting though is that Sydney have a thing for grain fed meat at the moment. Every restaurant, pubs at all levels of class, and cafes seem to have grain fed chicken, grain fed steaks all on their menu. Currently, this type of meat is all you can get. I am sure a trend will shortly start in Melbourne.
Back onto the task though and vegetarian food, this week I’ll create the aglio e olio con broccoli which I didn’t get around to making last week. I’ll also try to make ravioli with semi-dried tomato paste with asparagus, which is a meal I had in Sydney on Circular Quay. Finishing off with a simple snack that could be had for breakfast, lunch or dinner.
Quick links wi
Recipe: Spicy Bocconcini, Capers and Tomato Fettucine 2007-10-16 18:49:53
This following recipe has been inspired from a meal from a Watergardens pub called the Star Hotel. The pub has some delicious modern meals and some great vegetarian alternatives including Chinese, Pasta and Pizza.
This meal is nice and spicy with gooey pieces of melted bocconcini between tangs of capers. Surprisingly, it all gels well together, allowing you to feel content at the end of the meal.
Ingredients:
210 grams bocconcini balls, drained and chopped into smaller pieces roughly- what is bocconcini? wikipedia
200 grams tomato crushed, can
2 cloves garlic, sliced thin
salt and pepper to taste
1/4 cup white wine
2 spring onions, sliced thin
2 tbs capers
1 tsp chilli (to your level of heat)
1 tsp parsley chopped fine
1 tsp Massel Vegetable stock powder
parmesan for garnishing (optional)
olive oil for sauteing
fettucine cooked seperately
Instructions:
Drizzle oil in pan and place the garlic, capers, parsley and spring onions.
Season with chilli, salt, pepper and cook until soft. Read more:Spicy
, Tomato
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