Sabelmouse
18
May
2013
17
May
2013
16
May
2013
08
May
2013

Angela Hartnett’s goat’s cheese salad with slow-grilled tomatoes and onions recipe A quick and easy version of this summery Tuscan salad – and a great way to use your leftover bread

Goat cheese salad tomatoes onions
Goat’s cheese salad with slow-grilled tomatoes and onions. Photograph: Graeme Robertson

This is a simple version of panzanella – a Tuscan salad using leftover bread to soak up the juices from over-ripe tomatoes. Try it with tapas-style dishes for a really summery supper.

(Serves 2)
8 ripe plum tomatoes
1 red onion
Pinch of rock salt
Touch of sugar (less than ¼ tsp)
2 sprigs of thyme, torn
One clove of garlic, roughly chopped
100ml olive oil, plus extra
20ml white wine vinegar
2 large pieces of sourdough bread, torn into cubes
1 spring onion, chopped
200g goat’s cheese, crumbled

Cut the tomatoes in half and quarter the red onion, combine them and season with salt and a touch of sugar.

Add the thyme and garlic and a dash of olive oil.

Place in the oven at 180C (350F/gas mark 4) for 20 minutes until it all starts to shrivel.

Beat together the oil and vinegar until emulsified and set aside.

Put a dash of oil into a large frying pan, add the torn sourdough, season with a touch of rock salt and toast until golden brown and crispy.

Remove the vegetables from the oven, allow to cool slightly and then mix with the toasted sourdough.

Combine with the vinaigrette and spring onion and finish with the crumbled goat’s cheese.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

#recipe#cooking#food#goat's cheese
06
May
2013

Nigel Slater's herb recipes

Stepping out of the back door to pick fresh herbs is a delight – especially if you use them in these delicate dishes

Nigel Slater's herb ricotta cake

Pile it high: Nigel Slater’s herb ricotta cake topped with avocado and sprouted seeds. 
herb pancakes with Nigel Slater's herb pancake with mushrooms and crème fraîche Magic herbs: Nigel Slater’s herb pancake with mushrooms and crème fraîche. 
#recipe#food#cooking#herbs#vegetarian
04
May
2013
11:10 AM
09:36 AM
03
May
2013

vegan goulash

GulaschPreparation timeUp to 45 minsCooking timeMore than 45 mins

Veganes Gulasch lecker zu Nudeln.

Ingredients

  • Salz, Pfeffer
  • Paprikapulver
  • Cayennepfeffer
  • Kümmel
  • Alsan
  • Tomatenmark
  • Rotwein, trocken
  • Paprika, rot
  • Karotten
  • Zwiebeln
  • Knoblauch
  • Kartoffeln
  • Sojavleisch, Würfel

Method

  1. Kartoffeln schälen, würfeln und kochen
  2. Sojavleisch in Gemüsebrühe einweichen
  3. Paprika und Karotten würfeln
  4. Zwiebeln in dünne Ringe schneiden
  5. Das Sojavleisch abtropfen lassen und am besten mit einem Küchentuch trockentupfen
  6. Sojavleisch mit Kümmel und Zwiebeln in einem Topf mit Alsan anbraten
  7. Wenn das Sojavleisch leicht braun ist 2 Esslöffel Tomatenmark dazu und kurz mitrösten
  8. Das restliche Gemüse und den Knoblauch dazugeben und
  9. mit Rotwein ablöschen
  10. Bei geringer Hitze mindestens eine Stunde einkochen lassen
  11. Mit Paprikapulver, Salz, Pfeffer und Cayennepfeffer abschmecken.
  12. Gegebenenfalls mit etwas Stärke eindicken
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04:49 PM

Vegan Tofu Spinach Lasagna

 Animals and Trees HappyVeganVibes j0rdana minime
Vegan Tofu Spinach LasagnaPreparation timeUp to 45 minsCooking timeUp to 45 mins

tofu “ricotta”

Ingredients

1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

Method

Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

 

servings: 8 to 10

Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

http://www.thedailygreen.com

1 note
#lasagna#cooking#recipe#vegan