Pumpkin pie with feta and walnuts
by peejeej on December 14th, 2011
My first real attempt cooking pumpkin and the result was absolutely fabulous. I can’t wait to make this again.
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Archive for the ‘Veggies’ Category
DotD: Stirfried oyster mushrooms, broccoli with cashew nuts
by peejeej on October 20th, 2010
Wouldn’t classify this as a recipe. Minimal ingredients, fast, simple and yummy. Stir fry torn oyster mushrooms, add broccoli (until slightly softened and with a bit of a bite), add garlic, soy sauce and cashew nuts. Serve on steamed rice.
Gado Gado
by peejeej on October 6th, 2010
I tried to recreate a nice Gado-gado I’ve had from a take away place. Gado-gado is an Indonesian dish of a vegetable salad served with a peanut sauce dressing. I’ve made it into a one bowl dish with steamed rice underneath. Not a lot of cooking is involved in my version.
At the bottom I have steamed rice, then a layer of green cabbage which has been lightly braised in chicken stock and soy sauce. I kept a little bit of a bite in the green cabbage. Then topped with slices of cucumber, tomato and bean sprouts. On top a ready made peanut sauce. Yes I’m lazy, I don’t make my own peanut sauce. This one had a nice flavor, but I should have watered it down a bit more.
To make it completely vegetarian, substitute the chicken stock with vegetable stock. To add a bit of crunch and texture, I ate this with some (bought) prawn crackers.
Puff Pastry topped with veggies
by peejeej on August 30th, 2010
- Ingredients:
- 4 squares of thawed puff pastry
- 1 courgette
- 1 small onion
- garlic powder
- couple of mushrooms
- grated parmesan
- For the aubergine version:
- 4 squares of puff pastry
- 1 aubergine
- 1 small onion
- some mushrooms
- feta cheese
- garlic powder
These puff pastry squares are a super easy and yummy. 1 piece (a quater) is perfect as a starter and 2 pieces are enough to fill you up.
I used my brownie tin for these, which is a perfect size. Line the tin with some baking paper and place the puff pastry squares inside. Overlap them slightly at the edges and press together, I kept a bit of an upstanding edge at the sides of the tin.
Cut the courgette in 3′s and cut these into long not too thin slices. Pan-fry the slices until slightly colored and still have a bit of a bite, season with salt and pepper. Leave to cool. Slice the mushrooms and pan-fry until they’re nicely brown, I hate chewy slippery mushrooms. Season with garlic powder, salt and pepper during pan frying. Leave to cool. Cut an onion so you have thin slices that stay together.
