Tag Archives: vegetarian

Melanzane grigliate – grilled aubergine 

We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines. 

For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.

Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold. 

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Emmerotto with Roasted Leek and Walnut Pesto

“Do you know that this is the best veggies lunch for ages? Do you have this on your blog?” my husband asked when we sat at the lunch table. He is not that fond of vegetarian dishes and likes his steak. It was perhaps the pesto and richness of walnut oil, and the sweetness of roasted leek that made the lunch quite substantial.

My inspiration and recipe comes from Pinterest@happyheartedkitchen, and the great pictures. Thank you!

This is my photo and variation of the recipe:

1. Emmerotto: 2 dl of farro, water – soak for an hour, rinse, cook for half an hour

2. Roasted leek: two leeks, olive oil, salt and pepper – rinse, soak in boiling water for half an hour, put on a baking sheet, sprinkle with oil, salt and pepper, roast for half an hour n 175 C

3. Walnut pesto: zest and juice of half a lemon, 1 tbsp walnut oil, 2 tbsp olive oil and a large handful of rocket – put in a blender and mix

Mix all the three parts and leave half of the pesto to be served on the side.

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#43 apple’n blue cheese bites with mulled wine

image1st advent is here and time for warming mulled wine and goodies that taste like Christmas.

The apple bites are a quick savoury snack that I served along with gingerbread and gingerbread bites.

For a portion for four you need

2 small apples, 50 g blue cheese, 10 hazelnuts and agave syrup.

Pre-heat the oven to 175 C. Slice the apple thinly and place a baking sheet (as many as fit in). Add a little blue cheese on each slice. Chop the nuts coarsely and put some chunks on the apples. Lastly sprinkle on some syrup. Bake in 175 C for 10-15 min.

My mulled wine is not actually wine but alcohol free apple cider spiced with cinnamon, ginger, cardamom pods and aniseed. I heat the, all in a pot and serve with raisins and almonds. If you want to spice it up with alcohol you can add some Limoncello or vodka.

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#41 Winter Dinner of Roasted Pumpkin

imageThis lovely recipe is a modification of one shared on one of the blogs I follow on Instagram.
It is the Crushing Cancer Kitchen who shares delicious and  healthy recipes. My dish is based on the  recipe on the Roasted Garlic and Miso Butter. 

I skipped the miso simply because I did not have it in the pantry. I had never thought of garlic and butter but only olive oil and balsamic vinegar when roasting pumpkin. The butter and crushed garlic worked wonders and brought a lovely smell in the kitchen.

The day I baked this was the day of the first blizzard of the year – this dish was quick and easy, and oh so tasty! The dish is also a pleasure for the eye, look at the colours!

For four portions you will need

1 medium-sized pumpkin (butternut, Hokkaido or any other sort)
2 garlic cloves, 2 – 4 tbsp melted butter

Pre-heat the oven to 175 C. Line a baking sheet and chop the pumpkin into largish chunks. Leave the seeds on. Melt the butter and put the garlic in. Brush the pumpkin with half of the butter and roast for about 20 minutes (until done). Place the pieces in a serving dish and pour over the remaining butter.
Serve immediately.

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#40 Cheese and Avocado Tortillas with Papas de Padron

imageAnother Mexican inspired dish and one inspired by Pinterst. I truly believe that Pinterest is for inspiration and hopefully one day for inspiring. Thanks xx for this recipe.

My version has two alternatives for the tortillas:
gluten-free maize tortillas and soft wheat tortillas. I also made two  fillings
Filling 1: hummus, Cheddar cheese, sliced avocado
Filling 2: Philadelphia cream cheese, Cheddar cheese, rocket

Prepare the fillings: slice the avocado, make the hummus and shred a bit of rocket.
Halve the tortillas. Spread hummus or cream cheese on the tortilla, add a slice of Cheddar and put on some avocado or rocket.  Turn the tortilla halves into two making it the size of one-quarter.
Heat a frying pan and add some olive oil. Fry the tortillas on medium heat until golden brown.

Use another pan to make Papas de Padron – sweet peppers.
For two people you will need two handfuls of small green peppers and some salt.
Heat a frying pan and place the peppers and salt on it. Fry until the peppers start to pop and before they burn.
The beauty of this dish and the peppers are that you never know which ones are really hot. Some, perhaps one in eight, are hot the others sweet.

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#37 Plate with Roasted Autumn Vegetables

A plateful of roasted vegetables for dinner.

For two you will need:  a pumpkin, a sweet potato and a persimmon fruit. A handful of baby spinach, a table-spoon of olive oil and a handful of hazelnuts.

Turn the oven on to 175 C and place the pumpkin on an oven plate. Roast for 40 min and then add the sliced sweet potato. Bake for 20 minutes. Add the sliced fruit and bake for 10 min. Place a handful of baby spinach on a plate and then the vegetables. Sprinkle on some olive oil and chopped hazelnuts.
image

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#31 Filled Zucchini Flowers – Fiori di Zucca Ripieni


Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).

I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs  were grated of yesterday’s bread.

image

This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.

 

 

 

 

 

 

 

Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.

I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.

The ones in the picture below are of the very first ones I’ve ever made.

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#30 Melon Salad

imageI just found a recipe for this delightful and light starter in an old gourmet magazine. I’m trying to clear the clitter in the cupboards a la ConMari and old magazines had to go. I was clipping this and this recipe is one of the clippings.

For a sattwr for two, you will need one honey dew melon, 1 tbsp olive oil, 1 tbsp balsamic vinegar and 5 mint leaves.

Cut small balls of the melon wilt a ball knife and place them in a small bowl. Pour over the oil and vinegar, and shrewd the mint leaves in the bowl. Refidgerate for an hour and serve in small glass bowl.

A delightful and light starter!

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#24 Aubergine Pizza

Light and deliiishhh! You can make this gluten-free pizza in half an hour. I got the recipe on the phone from my sister, and did not have paper and pen. This morning I wanted to google for it but the Wifi was down. The ‘pizza’ turned out better than well. Definitely a new favourite!

For two portions you will need

1 aubergine, salt & pepper, 1 tbsp olive oil, 2 tbsp tomato pure, 8 cherry tomatoes, 70 g feta cheese, chilantro or basil

Pre-heat the oven to 200 C. Slice the aubergine into long 1 cm thick slices. Sprinkle with salt, pepper and olive oil. Bake for 12 minutes.

Spread tomato pure on the slices, add the sliced tomatoes and crushed feta cheese. Add some herbs. Bake for 8-10 minutes. Enjoy!

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#20 Aubergine Burger

Long time no posts but that does not mean no food or cooking. Spring is often hectic time and after work hours I don’t feel that much like sitting down to write. This is of course also because of all the reading and writing at work.

These delightful veggie burgers were our dinner last night. I’d had the aubergine waiting since Saturday and now it was perfectly good to be roasted.

For burgers for two, you will need: 1 medium-sized aubergine (cut into thin slices and roasted, 20 min in 175 C), 2 tomatoes, a handful of salad greens (lettuce, spinach), mayonnaise (optional), 50 g feta cheese and a good hamburger bun.

Slice the aubergine and roast in the oven. I sprinkle a bit of salt on the slices. Slice the tomatoes and shred the greens. Mince or slice the feta. Put the buns into the oven for a few minutes. They are so much better when warmed up. Build the burgers starting with the mayonnaise and topping with feta. I also like to serve all the fillings in small bowls and let everyone build their own burger.  Enjoy!

If you have carnivores at the table, you can of course serve them a chicken fillet or a hamburger as a side dish. Alternatively, you just continue converting them into part-time vegetarians.

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