Food for Thought

[alacerus]

I'm in the mood for trying something different in the kitchen, I know I have cook books, but its never quite as good as getting it from the horses mouth, ney, if not better. Anyone one got any particular favourites in the food department that could be adapted to or are veggie or fish based? Any particular dessert that makes your taste buds hum?(

Comments

[andygates]

Might I suggest quorny paprika goodness? Start with some fine-chopped onions and garlic, soften down in a little oil, then add plenty of smoked paprika (from the fancy section). Once that's got a yummy reek, toss in a bunch of chicken-style quorn chunks and maybe some mushrooms and cook for a bit, then bung in a load of creme fraiche (or sour cream, or clotted cream, yum!) and let warm through. Great with basmati rice.

[fialta]

Hi, I'll send you my chocolate brownies recipe.

[alacerus]

Wooo hooo!

[arabis]

Last time I saw ehutch, she cooked up some gorgeous sweet potato soup which I think was based on this recipe but I think ehutch swapped the curry paste for a teaspoon or so of garam masala (probably an 'add to taste' kinda thing).

I've been having a bit of a 'Nigella Express' moment recently so...
- This white bean mash is really quick and yummy.
- And I haven't tried this one yet, but I really need to: chocolate mousse made with mini-marshmallows

[flitljm]

I don't usually go for the old fake meat. But sciolist has recently come up with an extremely tasty line in tomato sauce with chopped up Vegideli sausages in. I think the other secret may be a large quantity of garlic. (They hold together better than lots of veggie sausages).

[jonnycowbells]

I could give you a chocolate brownie recipe, but then I'd have to shoot you I'm afraid.

The Nigella Express stuff does look pretty good on the whole, but I've not tried any of it. Can't go wrong with a vegetarian lasagne - I use Delia's recipe as a base but instead of meat I use courgettes and aubergines (both salted for 30 minutes or so then washed - draws out bitter moisture) and grilled peppers. I find red the best - you grill them whole, turning them every now and then, until the skin is black, then take them out and peel them (the skin comes of really easily if they're suitably grilled), then core and chop. It's fiddly, but the resulting pepper is lush. They're also great in tomato and pepper soup - I think Jamie Oliver has a recipe.