I’ve been asked so often to run courses to share how I make my various vegetarian creations, so I’ve finally done it!
I now have a diary of vegetarian food courses and sourdough making courses laid out for the next few months so if you fancy checking either out here’s the details of both:
foodbod ‘make it and eat it lunches’
There’s going to be lots of fun in my kitchen and lots and lots of eating great food!
Yes, you heard me! This bowl of unassuming looking food is packed with flavour having been made with roasted aubergine flesh mashed with marmite peanut butter. And yes, it tastes amazing!
In the UK marmite peanut butter is an actual product on the shelves, and it is so good I have to limit myself from buying it! I choose the crunchy option and often eat it just with a spoon.
I always love making mutabal – that heavenly mix of aubergine, garlic, lemon juice and tahini – and this was inspired from that love. I had some already roasted aubergine flesh, a jar of marmite peanut butter, and the two made a great marriage.
I served it with some roasted seeds and some of my homemade sourdough rolls.
In this big bowl of joy you’ll find:
Lots of chopped lettuce
Chopped tomatoes
Chopped cucumber
Roasted and cooled cubes of potatoes
Topped with za’atar and drizzles of tahini
This is one of those posts that probably can’t be called a ‘recipe’ but it’s worth blogging as much so that I can refer back to it and remember how good it was!
In the pan:
A plethora of chopped and sliced vegetables that I had previously roasted; I used courgettes, aubergines, tomatoes, onions, garlic and peppers. I cooked them through again then added a spice mix that I made up of ground roasted cumin, coriander & caraways seed, smoked paprika and Aleppo chilli flakes.
Cooked briefly to cook and spread the flavour of the spices, then served with a sprinkle of roasted pumpkin seeds and a SEA of fabulous tahini!!
Enjoy!!
This is one of this dishes that looks like mush but tastes great!
I added some oats to some leftover butternut squash soup, the sprinkled it liberally with my newly made ‘peri peri salt mix’.
Truly packed with flavour and a nice chewiness from the oats.
I wanted to make a version of a well known peri peri salt/shaker/mix without the sugar and salt (I know that sounds odd, but I want the flavour but not the salt) that’s in the original. I did some research and playing and this is what I came up with, and it works really well!
I made a big jar full, hence the large quantities. Swap the tablespoons for teaspoons if you want to make a smaller amount.
Recipe:
• 4 tbsp onion granules
• 4 tbsp garlic powder/granules
• 2 tbsp brewers yeast granules
• 2 tbsp black pepper
• 4 tbsp sweet paprika
• 4 tbsp smoked paprika
• 2 tbsp dried parsley
• 4 tbsp ground coriander
• 2 tbsp oregano
• 6 tbsp Aleppo chilli flakes
• 2 tbsp ground roasted cumin
• 2 tbsp cinnamon
Shake it all up!
Notes: The brewers yeast replaces salt, the cinnamon and sweet paprika replace the sugar. You can add more heat, or use cayenne powder instead of the Aleppo chilli flakes I used (I wouldn’t swap them 1:1 though!)
Perfect as a condiment to sprinkle over a meal or as a spice mix to add as you cook a dish. I’ve added it to pretty much everything and I love it, I now need to make more 😁😁
Many many years ago, Isabelle and I met here, in blog world, and we have remained in touch ever since…this is what she wrote about my book…
‘Pragmatic no knead, no mess, one bowl sourdough recipes with a 100% success rate. Cannot recommend highly enough.
How much do I love thee? Let me count the ways. I cannot recommend this book highly enough.
I have been baking and cooking for many years. I had a food blog. I collect cookbooks, I read recipes to relax, in bed, at breakfast, for inspiration, for fun.
I have followed Elaine’s meteoric rise from blog writer, to Instagram sourdough goddess, to now published author. Over this period we have had discussions on following recipes. She would say, you have to follow the recipe and I would say, I always wing it. After this exchange I started paying more attention to the recipes in my books. Often crucial information is missing, the writers assume the reader doesn’t need additional information, or else they didn’t think of everything. The difference here is Elaine thought of everything. She is in the kitchen with you the whole time. Her clear instructions, her calm presence and her love of all things sourdough shine through on the page. There is nothing she has not thought of. She is a perfectionist, a pragmatist and a brilliant teacher and her desire for you to succeed is clear as you read. Her creativity is astonishing. Her enthusiasm infectious.
The relevance of this book for the home baker can be summed up by the fact that it includes this FAQ:.
I have mixed my dough, but I suddenly need to go out, what do I do?
This tells you the author is a home baker, she understands that there is sourdough and there is your life. She integrates the two. So you can bake sourdough every day for your family, with little effort and no fuss.
What you need to know:
The recipes – you will find
There are breads with chilies and breads with cheese…and crackers, with buttermilk, with beer. A generous book that could easily have been split into two works.
What makes this book extra special is the level of detail provided to ensure your results are perfect
Beyond the book check out Elaine’s website, where I first came across her, or her instagram pages and her youtube videos for a taste of what the book will contain.’
I am so amazed, and honoured to be included in this amazing list…a massive thank you to the fabulous delicious. magazine…
https://www.deliciousmagazine.co.uk/this-years-best-cookbooks/
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