I can still remember the first time I tasted cheese saganaki (pan-seared Greek cheese). Having finished university, my then boyfriend and I were spending the summer travelling round Europe before moving from Vancouver to Toronto so he could start a law degree.
Woefully misled by a guidebook called something like Europe on $10 a Day, we’d spent a lot of nights sleeping rough or on overnight trains, and buying cheap food in markets and bakeries to make our money go further. Greece was the first country we could actually afford to eat out.
In many years as a vegetarian, I’d never encountered a nut roast before moving to the UK. The veggie food I cooked was Asian in influence, and – bean burgers aside – dishes that deliberately replicated meat were unknown to me.
British vegetarian food in the mid 90s seemed all about producing veggie versions of sausages, meat pies and roast dinners. And in this pre-Quorn era, the nut roast reigned supreme. Continue reading
Mattar paneer is one of my favourite curries to make at home. It’s just never as fresh when you order it in a restaurant. The peas will have gone a bit grey and sad looking, and the paneer will be rubbery.
More often than not, they will have added cream as well, which seems unnecessary in a curry that contains cheese.
Healthy without being worthy and quick to throw together, spinach salad makes a great supper on a warm evening. For a veggie version, omit the bacon altogether or replace it with a few thinly sliced cauliflower florets. Continue reading
Still working my way through the dregs of the Christmas cheese, I decided to make these comté and rosemary crackers. (Why I thought we’d eat our body weight in cheese over the holidays, I now have no idea. Perhaps all those cocktails I was imbibing clouded my judgement…)
The crackers went down a storm with the girls, who had been a bit sniffy about the Comté, despite my efforts to pass it off as “French cheddar”. According to Lyra, they are “even better than Goldfish crackers”, which is high praise indeed coming from her.
It’s mid-January and I’m still incorporating Christmas leftovers into our meals…
When I discovered a forgotten wedge of Stilton at the back of the fridge, it inspired me to make this potato, leek and Stilton soup. While I’ve never really warmed (ha!) to vichyssoise, a bowl of this soup is my idea of a perfect winter meal.
While traditional enchiladas are rolled, in New Mexico they do things differently. Lightly fried corn tortillas are spread with sauce and cheese and stacked together, and often served topped with a fried egg.
This is my take on stacked enchiladas. I don’t bother frying the tortillas, opting to bake the assembled stacks in the oven instead. While they are very nice with just the traditional sauce and cheese, I often add toppings to each layer – mushrooms and olives, usually – to give the dish more substance. It’s important to slice toppings thinly so they cook quickly and the stack melds together in the oven. Continue reading