Tag Archives: vegetarian

Beet hummus

14 Sep

beetroot hummus

Hummus is a staple food in our house – I whizz up a batch nearly every week. While we never get bored of hummus, adding a roasted beet to the mix now and then makes a change.

I prefer to cook beets by wrapping them individually in tin foil and roasting in a hot oven until tender. Boiled or grated raw beet work fine too. Continue reading

Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Fruity bites

6 Sep

fruity bites

The girls head back to school this week. As well as uniform shopping, label sewing, and form filling, it also means stocking fridge and pantry with packed-lunch-friendly food.

First up in the biscuit box this autumn… fruity bites.

Healthy (if you overlook the condensed milk), nut-free (coconut is permitted in our school’s “nut-free” zone), and durable enough to withstand a bit of lunch box rough and tumble, fruity bites fit the bill.

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Waldorf salad

28 Aug

 

waldorf salad

I first learned of the existence of Waldorf salad from Fawlty Towers. Like Basil, I had no idea what it was:

Customer: “Could you make me a Waldorf salad?”
Basil: “Waldorf salad. I think we’re just out of Waldorfs.”

But by the end of the episode – unlike Basil – I was pretty clear on how to make one:

Customer: “No! No cheese! It’s celery, apples, walnuts, grapes!”
Basil: “Right!”
Customer: “In mayonnaise!”
Basil: “Right!”

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Mujaddara

16 Aug

Mujaddrah

Mujaddara is filling, tasty and cheap as chips.

It was staple fare in my student years – along with mushroom barley soup (that stuff lasts forever), ratatouille, and the enticingly-named “lentil shit”.

I’d make a big pot of mujaddara one meal, then reheat portions in a frying pan with a splash of water (no microwaves in those days…) Continue reading

Blackberry-apple kuchen

12 Aug

Blackberry-apple kuchen

The blackberries are ripening early this year. I gathered two big bowlfuls this morning, plenty for a delicious blackberry-apple kuchen.

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Potato and egg curry

8 Aug

Potato egg curry

Potatoes and eggs are a winning combination, whether in potato salad, breakfast burritos, Spanish tortilla, or that British classic, egg & chips.

This potato and egg curry is further proof of concept.

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