Category: Vegetarian

Caprese Sandwich

This Caprese Sandwich is another interpretation of “braaibroodjies” that I seem so keen to keep doing. There are a few recipes now on the blog playing with breads suited for a barbecue (you can see them at the end of this post) and they are all seriously good. This one is probably the easiest as it is all shop bought ingredients piled into a fresh ciabatta and then baked to a crispy outside and a melty cheesy inside. Happy faces…

Vegan Choc Mint Tart (Raw)

I am a sucker for any combination that involves cream, eggs and butter as I am sure many regular readers of this blog can attest to. But I am similarly fascinated with vegan baking and baking with alternative ingredients so I jumped at the chance to make this Vegan Choc Mint Tart when a friend showed me the recipe on enrichnutrition’s instagram feed. The tart is a crust of almonds and dates, topped with a cashew and coconut cream chocolate…

Parsnip, Potato and Leek Gratin

This is special occasion food. In this Parsnip, Potato and Leek Gratin, humble root vegetables are baked in loads of cream with garlic and gruyere cheese to end up as a luxurious dish fit for kings and everyone else. Parsnips have never been high on my list of veggies but I found a beautiful bunch at the OZCF market a few Saturday mornings back, photographed them (of course) and then searched around for a recipe I could use. One of…

Cheese and Onion Tray Bread

The recipe for this Cheese and Onion Tray Bread comes from this year’s Donna Hay Fast Issue. It looked so good and the fact that it did not take a massive effort to make immediately appealed to me so I had to try it. I also love the fact that the tray bread allows you to get creative with all kinds of fillings. And to make it even more tempting, I have thought of an even quicker way to get…

Roasted Romanesco and Cauliflower Pasta

As with the Zucchini and Ricotta Bake I am keeping it vegetarian (and vegan for that matter) with this recipe for¬†Roasted Romanesco and Cauliflower Pasta. Easy midweek cooking meets Meat Free Mondays in a delicious and nutritious way. Romanesco broccoli also knows as Roman Cauliflower is such a beautiful vegetable, almost too pretty to eat and at the same time a bit intimidating as to how to cook it. You prepare it similarly as you would cauliflower or broccoli by…

Baby Marrow and Ricotta Bake

I don’t think it can get any quicker and easier than this Baby Marrow and Ricotta Bake. In fact, it hardly requires much of a recipe. Simple, yet fresh and delicious ingredients layered, seasoned and baked to make a satisfying side dish or vegetarian main with some steamed couscous or bulgur. All you need to do is slice some large baby marrows (also known as courgettes or zucchini), season them well and drizzle with some good extra virgin olive oil…

1 2 3 21
UA-42476126-2
error: Image can be purchased on www.stockfood.com