Hello lovelies!! Its been a young minute I know but I come bearing delightful gifts which I know will whet those appetites particularly the vegetarian among you. yesterday I found myself entertaining some vegetarian guests and had to come up with meal options that didn’t include meat, which was particularly challenging being the red-blooded Xhosa woman that I am! But, I didn’t balk at the challenge and managed to come up with these very simple and super tasty dishes that even the meat lovers indulged in. So below are the two recipes I’m sharing which as always will be super easy for you to recreate yourself.
Fresh chilli and Mushroom rice To feed a group of 5 you will need:
3 cups of rice
1 punnet of mushrooms of your choice, I used button mushrooms
Half a medium-sized onion
5 medium-sized green chillies
Half a red pepper
Vegetable stock / Chicken stock
How to go about it:
1. Boil the rice on a medium heat until cooked.
2. Chop onions, red pepper, chilli and mushrooms.
3. Add oil to a pan of your choice (a wok works really well) then fry the onion and chilli together until the onion has softened and the chilli starts to release its strong smell. Then add the mushrooms and red pepper and continue to fry until the mushrooms start to cook and shrink. As the mixture cooks add 2 cubes of the stock of your choice and add water so it creates a watery sauce which will thicken as you let it simmer for about 10 minutes.
4. When the mushrooms have cooked through then stir in the rice till it is coated in the sauce and the mushrooms, pepper,chilli and onions mix through and then serve.
Simple as that!
Ginger Butter beans and Red pepper You will need:
1 can butter beans in brine
Half a medium onion
Half a red pepper
2 teaspoons Crushed garlic
Mixed herbs seasoning
Sweet Chilli sauce
How to go about it:
1. Fine chop the onion and red pepper.
2. Add Oil to a pan and fry onion, crushed garlic, gound ginger and red pepper until onion softens and starts to go golden then add dash of mixed herb seasoning and leave to mingle for about a minute.
3. Then add the butter beans along with the brine and vegetable stock cube, let it all simmer and marry for about 7 minutes then add about two squeezes of the sweet chilli (not too much, just as an accent) and leave for another 5 minutes on a gentle low heat.
4. Then serve, the nice thing about this is it can either be served hot or cold.
Well there you go 2 improv vegetarian friendly dishes in one fell swoop! 🙂
Introducing Tulip’s Savoury jams! I have always loved jam and became fascinated with the idea of savoury jams cause I thought they made for a nice alternative to traditional condiments like tomato sauce. And so Tulip’s savoury jams were born, with my spicy tomato jam as the flagship one. They are made to order and go with anything from tarts to sandwiches and burgers or even as a delicious party dip! Pop me a mail or give me a call for your very own jar 😉
Some pics from last sunday when Tulip’s had the privilege of catering a special baptismal event, so many happy people and if theres one thing I no know for sure; everyone loves freshly baked bread straight out the oven! 🙂
So for the longest time I’ve been wanting to try making my own gnocchi but never quite had the courage. But, while browsing through some old cook books for inspiration (I never follow recipes exactly because i get bored) I came across the recipe for a pumpkin gnocchi and decided why the heck not? And so armed with determination and excitement I set about gathering the ingredients for this, as you may have guessed i didn’t follow the recipe exactly but it turned out great, this is what i used
1/2 punnet of broccoli <<< (heeheehee this is my twist)
And here’s how I set about making it all happen
Peel the pumpkin and hollow out the seeds, place on a non-stick oven pan and drizzle with olive oil. Roast in the oven at 180 degrees celcius for about 30mins
Cook broccoli for about 5-7 mins then drain excess water
After 3omins take pumpkin out of the oven and leave to cool a little for about 7mins then puree in a mixing bowl.
Puree broccoli separately
Once pumpkin pureed make sure there is no water if there is drain using a muslin-lined colander
Mix pumpkin and broccoli together with cinammon in a mixing bowl then add flour. What you are looking for is a workable and doughy consistency so that it is firm but still fluffy enough to work with
Sprinkle flour on a clean and dry surface, break a piece out of the dough and roll out into sausage looking cylinders. Cut off little pieces about 2cm big off the sausage
Bring a pot of salty water to the boil then gently insert the little pieces of gnocchi in the water. You’ll know their cooked when they start floating to the surface at which point you need to pop them out so they don’t over-cook
Making the sauce
Pour the cream, teaspoon of garlic, teaspoon of sweet mustard and mixed herbs into a saucepan and bring to the boil while adding salt and pepper to taste.
Let this simmer for about 10-15mins
Once the sauce is ready (its up to you how generous you want to be with the sauce) pour over the cooked gnocchi and serve to a resounding sound of applause of course… 😉
So the weather is now obviously changing and there is definitely a decided chill in the air as Autumn (yes Autumn not Winter just yet) makes its presence felt a lot more. One of my favourite things to make and I’m sure a lot of people’s favourite things to eat is soup. Now my most favourite vegetable in the whole world is broccoli and anyone who knows me will tell you I have a most strange obsession with it. In fact a good friend of mine once suggested that I may have an iron deficiency and that that is why I was craving it so much, worth consideration except that would mean I’ve been lacking in iron for over a decade now… In any forms I love broccoli; in rice, in creamy pastas, on its own or in soup I’ll lap it all up.
So on this chilly Autumn day I have decided to warm myself up with a creamy broccoli and Boerekaas soup, I strongly suggest you try it cause it is super simple and a guaranteed crowd pleaser! Here’s what you’ll need
1 medium sized pot/ sauce pan
1 punnet of broccoli
Half a cup grated Boerekaas cheese
2 cubes Vegetable stock
Artisan bread of your choice
1. Roughly chop the onion any way you want, then pour a small amount of oil into the saucepan /pot and heat on medium heat . Once oil is hot add the chopped onion to fry and slightly colour you dont want them to be too brown.
2. Break the brocoli florets up into small pieces and add to the fried onions, add vegetable stock and water so it just covers the broccoli to cook for about 20mins.
3. After the brocoli has now sofened take a a hand held food processor to pulverise and blend the broccoli and onion.
4. Once reasonably smoothe you add the 250ml of cream to thicken and cook for a further 15 minutes. Add in the grated Boerekaas cheese and let in marry for another 5-7 minutes.
5. And then voila it is ready, crack a bit of black pepper over the soup after pouring into a bowl, tear/ cut off a piece of bread and enjoy the deliciously flavourful and decadent treat.
So i know its been a young minute since my last post but you know sometimes life happens and then you have to accept and see your way through it til you find your way back again.
I’ve been toying with the idea of cutting out meat from my diet not for health or staunch vegetarian ideals but just as one of my discipline instilling goals and activities. This year is my year of discipline and I have been committing myself to a lot of these discipline themed goals I won’t bore you all with the details but suffice to say its been an eye opener and the only reason I’m mentioning it is because this particular one is food related.
So I discovered (as most vegetarians already know) that you can’t cold turk, yes ‘turk’ it without a plan. Its not enough to just have a plate devoid of meat and think you’re gonna survive without the overwhelming smell and craving of meat taking over leading you right back to square one. You need to have a go to repertoire of satisfying, enticing and most importantly flavourful vegetarian dishes, its not enough to just have steamed carbs and vegetables staring back at you blandly on your plate.
So this week’s recipe, a coconut cream vegetable bake is premised primarily on my quest for temporary vegetarianism. And how do i know its temporary? Because as a Xhosa woman meat is somewhat of a non-negotiable stable in our culture and who am I to defy centuries of heritage? 😉 So coconut cream vegetable bake here we go!
What you will need:
An oven proof dish/pan
Non-Stick Cooking Spray
1 punnet Broccoli
1 Red Pepper
1 spoon Crushed Garlic
1 can Coconut Cream
Salt and Pepper
How to make it:
1. Peel and chop the butternut and just half it, works quite well with the nice chunky pieces- very rustic looking.
2. Break off little broccoli florets so as to make it easier to cook through and layer
3. Slice the red pepper in long horizontal slivers, this is just how i prefer it you can slice it cylindrically or into chunky cubes if you like too that’s fine just do not fine chop it.
4. Peel and chop the onion into semi circular pieces.
5. Spray non-stick cooking spray on an the oven proof pan or dish
6. Start layering vegetables in the oven proof dish/pan starting with the butternut, broccoli, onion, red pepper and sprinkle the crushed garlic over the top.
7. Pour the can of coconut cream over the layered vegetables until they are pretty much submerged or as much as the full contents of the can will allow the add salt&pepper to taste.
8 Pop in the oven of bake for 40 mins
9. Take out the oven and serve!
Mm mm mm not only does it smell delicious it also is very filling and luxurious so you can all put that into your vegetarian dishes arsenal