Tag Archives: Meatless

Meatless Monday: Leon’s Superfood Salad

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Post Australia Day weekend  I was nostalgic over Leon‘s salad and not the quintessential Australian meatpie. Leon is a chain of great food in London, and one of the places that the London Stitch and Bitch used to frequent. I used to order their Superfood Salad multiple times and their recipe book is one that I tend to frequent now and again. If interested to see their other recipes, the Guardian showcased a number of their recipes from their cookbook “Leon Ingredients and Recipes” here. I am also excited that the great folks at Leon will be releasing a vegetarian cookbook this March, and I will definitely be ordering it.

This recipe is the vegetarian version of their Superfood Salad, replacing the suggested grilled chicken with fetta as its main source of protein. One thing I do have to say is you just have to make their aioli. It is so much lighter and fluffier than your typical variety thanks to the whipped egg white and yoghurt. One tip if you want to bulk up this salad you can always have it with some brown rice. Read More…

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Meatless Monday – Lemon and Honey ANZAC Tart

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To those who voted in the council elections over the weekend, the results are slowly being tallied here. The advantage of living in Lilyfield is wandering down to the fantastic Orange Grove Market to pick up some ingredients before sauntering in to drop my vote. Today’s Meatless Monday is a dessert…K wanted something lemony, so off I went to the bookshelves only to realise with a sinking heart that all my lemon tart recipes will take another day of dough prepping.

Googling away I found the following Lemon and Honey ANZAC Tart recipe at taste.com.au.

Ingredients (serves 8)

  • 300g Anzac biscuits (1 packet of biscuit)
  • 60g unsalted butter, melted
  • 3 tbs honey, plus extra to serve
  • Finely grated zest of 2 lemons, plus 150ml strained lemon juice
  • 395g can sweetened condensed milk (1 can)
  • 1/2 cup (125ml) pure (thin) cream
  • 4 eggs
  • Thickened cream, to serve

Method

  1. Preheat the oven to 170°C.
  2. Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.
  3. Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.
  4. To serve, slice the tart and drizzle with thickened cream and extra honey.

Spring is here and all the flowers are saying "pollinate me!"

This tart is really easy to make, and you get a lovely lemon-honey fragrance wafting from the oven when you’re baking. The consistency of the lemon mixture is very similar to a cheese cake, minus the cheese. I love the combination of coconut base combined with the zesty lemon taste. Serve with cream or vanilla ice ream while sipping tea in a garden while surrounded by the scent of spring,

Lemon and Honey Tart

Meatless Monday : Pumpkin Soup

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I am so over this winter, colder, wetter and longer than last year it just feels unnatural not to have the sun up in the sky for days on end. No idea how I managed to cope with this ungodly weather in the UK. Cold weather means soups and finally using the Food Processor I bought for the sole purpose of making hearty winter soups by the bucket. I could never get away from the classic pumpkin soup even if I did end up swearing my head off after the first few blisters trying to carve and peel them as I go. It always seems easier in my mind when I pick up a pumpkin or two from the grocery store and drop it in my shopping trolley.

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This fool proof Pumpkin Soup recipe from Delicious Magazine is perfection on a shivery cold evening. The only thing I added are extra chilli flakes and a sprinkling of ground pepper when serving. Also depending on the type of pumpkin you use, you might want to add more salt or end up with a very sweet pumpkin soup.

As great as the recipe is, I forgot that photographing soup is quite difficult. What you get is usually goopy looking orange yoghurt thing in a bowl… if I’m lucky. Perhaps I need to put a pumpkin in the background next year.

Ingredients (serves 6)

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L vegetable stock
  • 1/2 cup (125ml) thin cream
  • 1 tsp Chilli flakes

Method

  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg and chilli flakes if desired.

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Meatless Monday: Shepherd’s Pie with Lentils

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Winter is well and truly here. The weather has turned from the pretty leaves on the ground stage to doonas and incredibly unattractive long john stage. With that in mind, comfort food is the way to go and nothing spells out comfort food like Shepherd Pie.

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This particular recipe was taken from Taste.com.au  with a few tiny modification on my part. I have to apologise for the unlovely photo, but I have not quite mastered the art of making pies look rustic and glamorous all in the same shot ala Donna Hay. Trust me though, this is one hell of a delicious pie!

Lentil and Vegetable Cottage Pie

Ingredients (serves 4 easily)

  • 1 tbs vegetable oil
  • 1 onion, finely chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, crushed
  • 2 tbs sundried tomato pesto
  • 1 cup (250ml) canned dice tomatoes 
  • 1 bay leaf
  • 1 tbs chopped thyme
  • 1 cup (250ml) vegetable stock
  • 300g can lentils, rinsed, drained
  • 250g vegetarian mince
  • 800g potatoes, peeled, chopped
  • 100g unsalted butter
  • 1/2 cup (125ml) milk
  • 100g grated cheddar (see note)
  • 1 tsp nutmeg

Method

  1. Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, canned tomatoes, bay, thyme and stock.
  2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils vegetarian mince and season, then transfer to a 1.2-litre baking dish. Sprinkle nutmeg throughout. Meanwhile, cook potatoes in boiling salted water until tender.
  3. Drain and mash. Stir in butter, milk and cheese. Spread over lentil and mince mixture and roughen top with a fork. Bake for 30 minutes or until bubbling and goldenNotes: I added vegetarian mince to add a bit more texture to the pie,  a bit of nutmeg also gives it a bit of zing. The original recipe instructed to stir 2 yolks into the mash, but you don’t really need eggs for this pie. 

Lissie @ Oxford Art FactoryI am listening to Lissie while I am typing this, their show at the Oxford Art Factory not so long ago still fresh in my mind. For whatever reason I forgot she wrote ‘Everywhere I Go’, the last song played in the final episode of the Dollhouse. There’s something so hauntingly sad about the song that matched the last hour of a day before another Monday passed away.

Catch you next Monday for another blog, if not before…