A CookBook To Suit Everyone’s Needs

Recently I came across a cookbook that asserts that: “Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find this very flexible book filled with delicious and practical recipes for every lifestyle. The Flexible Vegetarian’s beautiful and tasty dishes offer two solutions: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike. Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced. As well as easy meat and fish additions and hacks for each vegetarian recipe, The Flexible Vegetarian shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fillet. Chapters include: Brunch, Broths, Small Plates, Large Plates, and Dips & Bits.”  https://www.murdochbooks.com.au/browse/books/tv-celebrity-chefs/The-Flexible-Vegetarian-Jo-Pratt-9780711239043

The Flexible Vegetarian

 

I have a dilemma  – do I give this to my vegetarian daughter so she can cook the occasional meal for her non vegetarian friends and family ? Or do I keep this one to source recipes for when my daughter visits?  (I am always looking for new and tasty meals I can prepare that we can all share when she visits.) What would you do?

 

**As a bonus this book contains many recipes that include cheese, and one I will  definitely be making in summer, Grilled Peaches, Burrata and Mint Pesto – YUM.   The section “Dips and Bits” deserves a special mention – there are so many of my favourite foods presented here: labneh, hummus, tahini dressing, pesto…and section, “Small Plates”… well I just have to try smashed bean, kale and tomato toast – what a great breakfast idea!  So many good ideas here. I dont think I could choose just one favourite.

 

 

 

Fried Yoghurt Flatbreads Filled with Cavalo Nero and Fontina: The Great Australian Bake Off Companion – BBC Worldwide

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Extracted from The Great Australian Bake Off Companion (Hachette Australia November 2016)

Fried Yoghurt Flatbreads Filled with Cavalo Nero and Fontina

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For the dough

350g self-raising flour

pinch of sea salt

1 teaspoon baking powder

350g natural Greek yoghurt

1 bunch flat-leaf parsley

 

For the filling

100g pine nuts

1 leek

2 garlic cloves

olive oil for frying

50g salted butter

1 bunch cavalo nero, finely chopped (if not available use kale)

200g fontina cheese, grated

100g Greek sheep’s milk fetta

pinch of sea salt

cracked pepper

olive oil and balsamic vinegar (to serve)

 

  1. For the dough, place all the ingredients in a mixing bowl and stir together. Bring together using your hands. Tip out the dough onto a floured surface and gently knead to bring together. Place in a floured bowl and cover.
  2. For the filling, place the pine nuts on a baking tray and roast in the oven until golden. Finely slice the leeks and garlic and sauté in a frying pan over medium–high heat with a splash of olive oil and the butter. Once the leeks have caramelised, add the chopped cavalo nero and roasted pine nuts to the pan. Leave the mixture to cool slightly. Finely grate in the fontina and crumble in the fetta. Season with salt and pepper and stir to combine.
  3. Flour your hands so the dough doesn’t stick. Take a tennis ball-sized piece of dough, approx. 100g each, and make a hole in the centre. Using your thumbs, stretch the hole and stuff 2–3 tablespoons filling inside. Pinch the dough to enclose the filling, then gently roll on a floured surface until flat.
  4. Using a non-stick frying pan, over medium–high heat, fry the flatbreads in a good splash of olive oil for approx. 90 seconds on each side or until golden and crispy. Drain on paper towel. Slice into wedges and serve with leftover filling in a small bowl and a mix of balsamic vinegar and oil in another (to taste).

 

 

 

Sadhana Kitchen Super Bowl: The Naked Vegan – Maz Valcorza

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 “Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

 

Sadhana Kitchen Super Bowl

SERVES 4

 

“This is one of our most popular dishes at Sadhana Kitchen because it’s so vibrant, beautiful and delicious. That it’s one of the healthiest things you could eat is just a happy bonus.”

 

baby English spinach leaves, to serve

1 batch Brazil nut cheddar cream cheese (page 79)

1 batch Tomato, paprika & zucchini hummus (page 125)

1 batch Sauerkraut (page 84)

1 batch Beetroot dip (page 122)

 

Zoodles

2 zucchini (courgettes), spiralised

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

pinch of Himalayan pink salt or Celtic sea salt

 

Minted cucumber

2 large cucumbers, sliced

2 tablespoons finely chopped mint

1 tablespoon lemon juice

 

Lemony kale

140 g (5 oz/2 cups) shredded kale

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

 

Parsley tomatoes

250 g (9 oz) cherry tomatoes, cut in half

1 tablespoon cold-pressed extra virgin olive oil

2 tablespoons finely chopped flat-leaf (Italian) parsley

 

Put the zoodles ingredients in a small mixing bowl and toss together. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.

 

Line a large bowl or platter with some baby spinach leaves. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip. Enjoy straightaway.

 

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