How to Make Healthy Vegetarian Foods Recipes

Happy Valentines dear readers.   I've made Persian Kuku  many times before, for those of you unfamiliar with it - Bake of the Week ;  Belleau Kitchen for  click on this link to learn more .    Kuku's are a Persian omelette and what I present to you is not exactly one - though it did start of originally as a Kuku .  I should have made it in a wide frying pan, but I wanted to get all fancy for Valentines day and made it in a silicone heart shaped mould.   This Persian Kuku puffed up like a aerated blow up bed, then settled down quite calmly.  Once it was unmoulded, the top was a blanket of beetroot red.   It looked fabulous and sliced wonderfully.   I have to say it tasted pretty marvellous too.  D loved it as it contained two of his favourite vegetables - beetroot and cauliflower.  I'd almost describe it as   a cross between Spanish Tortilla and Frittata , but its neither - so I call it a big fat Persian ...

Nothing supernatural about this quiche, its really just a Broccoli Quiche on a green pastry base.  The shortcrust pasty is naturally dyed green with the addition of spirulina powder to the dough; and the eggy filling.  Well I steamed some broccoli and blitzed half of it with the milk, then poured it into a bowl and whisked it with the eggs and poured it over the pastry case that had been lined with the remaining broccoli heads and doused with some Welsh cheddar cheese.  At one point during the cooking process, I actually panicked and thought the quiche was not going to set but fortunately it did.  This Broccoli quiche was packed with lots of flavours.  Even the spirulina powder in the shortcrust pastry imparted its sea earth flavours.  Its just a  shame the photograph here doesn't pick up the green in pastry, though I must admit it is a little scorched here and there.  Here's a song by the Jamaican Reggae Band The Dread & Terrible called...

We don't celebrate Easter in our home, no reason - we just don't.   We rarely purchase or eat chocolate shaped eggs, other than those that are shared in the workplace.  But we do occasionally eat free range eggs.   This Friday I thought I would share some egg cups in my home.  Now before I do, I must say, neither of us really do dippy eggs, but I do like kitchenalia and many of these egg cups were picked up mostly for aesthetic reasons, than for functional reasons.  First up, these farm animals shaped egg cups - hen, sheep and pig.  I did also have a cow, but it's head fell off and there was a crack in the cup itself so it was lobbed. Next I picked up these old fashioned egg cup holders from a charity shop with my mother in law a couple of years back when I moved back to Wales.  They weren't in great condition when I brought them home, and they are sadly deteriorating, but I do like them. I nicked this idea from Nigella Lawson, she had an e...

The joy of food blogging is you will find some like minded people who share recipes that truly inspire you that you really want to recreate at home.  It is one of the reasons I continue to blog. This Australian Zucchini Slice recipe comes from Johanna who blogs over at Green Gourmet Giraffe .  Apparently it is one of the most popular recipes in Australia and may have been brought to Australia in the 1950s by an Italian migrant. Whatever its background, Zucchini Slice also happens to be one of Johanna's childhood favourites and its a recipe that I have had bookmarked since 2012 to make.   Johanna actually has two  Australian Zucchini Slice recipe, a vegetarian version made with facon bacon  and a  vegan version made with chickpea flour and tofu bacon . I did not have any facon bacon either home made or shop bought, though I could have made some over the weekend, but was impatient and the courgette harvest pile from the garden was mounting higher and h...

This Zucchini Frittata is made with   Courgette Tondo di Piacenza - a round  globe variety  from the garden plot. You can see some  harvested  Courgette Tondo di Piacenza   in the photograph below.  I used my mandolin to slice them thinly, so the finished Zucchini Frittata looked a little more impressive and pleasing to the eyes before it was sliced into triangles and shared.  This may look like an ordinary Zucchini Frittata but it is very flavoursome, as it has been magically transformed by a generous sprinkling of   Outback Spirit Tasmanian Pepper Salt  that I got sent by fellow blogger Johanna who lives in Australian.   The  Outback Spirit Tasmanian Peppercorn Salt  really enhanced the Zucchini frittata slice making it super tasty.  Zucchini - Courgette Potato  Tortilla  with Tasmanian Peppercorn Salt Serves 6 - 8 depending on appetite and cut slices Ingredients 4 tablespoons olive oil 1 ...

The red food phase continues. Today I share with you a Savoury Cherry Tomato Clafoutis - I made this on Sunday after teasing D all summer that it would be the first dish I would make with his homegrown tomatoes, it wasn't though. Traditional clafoutis is a sweet batter dessert made with black cherries, this savoury version is adapted from a cookbook and I have had it bookmarked for a long long time.  The original recipe uses basil, but o f course I had to inject my own into it with spices and stronger herbs. I made two versions, one basil (above) and the other coriander, chili and cumin  - you can see from the difference between the two if you look closer.  Don't they look fancy in the gratin dishes?!.  I got the gratin dishes for the vegetarian café and sadly don't get used much these days as they are tucked away in boxes, so it was nice to bring them out and make the dish a bit more fancy. T he clafouti had puffed up wonderfully like a soufflé, but t...

Despite the name, this is not a Burnt Green Cauliflower Quiche. I have only used the word 'burnt' here as a descriptive to draw attention to the golden colouring on top.   Perhaps I should have called it Autumn Green Cauliflower Quiche instead, as the colours in this quiche are reflective of the autumnal trees around me, but then that would me getting all poetic or pretentious - depending on your view - so I stick with Burnt Green Cauliflower Quiche as some of the cauliflower florets peeking out of the quiche are tinged a little from over baking.  This Quiche was made with a whole head of Green Cauliflower - If you haven't seen what a green cauliflower looks like, t hen please click here to see it in the raw .    The photograph of the Quiche was taken a day after it was made, so the glossy topping had muted overnight in the fridge.  Still as anyone who knows, Quiche is good to eat hot, warm or cold.  I am sharing a slice of Burnt Green Cauliflowe...