Posts Tagged With: squash

Cooking The Book – September Edition

September saw a return to normal service on the challenge front, as I successfully cooked two recipes out my book. I’ve actually been a lot better organised on the cooking front in general in the last month. We’re moving back into the season of soups and stodge, and frankly that’s the kind of cooking I’m best at. Big pots of soup, dals, curries and pasta bakes. Pies, both savoury and sweet. Mmmmm bliss.

First up – because I love the breakfast and brunch recipes in this book that aren’t muffins – I made red pepper egg cups. The recipe also involves those giant beefsteak tomatoes but as the only tomatoes I had in the fridge were the cherry variety and I was only feeding me, I stuck to the peppers. I’d forgotten how fun stuffed peppers are. I’ve not made them for years, not since long before I became a vegetarian and I’ve got a hankering to make them now – perhaps with harissa couscous stuffing? The only criticism I have of this recipe is that it ought to specify small eggs. The peppers I had in the fridge were fairly sizeable and I still ended up with egg overflow everywhere. However once I finally got them back in the oven they were great. I sprinkled a little Parmesan on them for the last couple of minutes in the oven and that worked a treat. Though next time I suspect I’ll either add substantially more paprika or a little chilli powder to give it a little kick and I’ll definitely take them out when the yolks are still a little soft. Regardless, definitely one to add to the regular Sunday brunch rotation.

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Secondly I made sweet potato gnocchi. I feel the name of this recipe is misleading as while you do in fact use sweet potatoes rather than the more standard variety of potato, there is rather more pumpkin involved. Handily I love pumpkin. I also love recipes that acknowledge that for 11 months of the year, you can only get pumpkin in a can on this side of the Atlantic. (I love pumpkin in a can – its too expensive to eat regularly but worth every penny in time not spent wrestling with an oversized squash. I hate peeling squashes with a passion.) Squash gnocchi – as I’ve decided to re-name it – is actually pretty straightforward to make. The hardest bit, as far as I’m concerned, is rolling it out into sausages. The first one worked perfectly, the others stuck to everything so next time I think I’ll add quite a bit more flour. Related to this, you’re supposed to chop them into little lumps, chill them and then drop them into the boiling water. As mine resolutely stuck together (and to the grease-proof paper) I ended up flouring my hands and lightly rolling them between my palms – like truffles – to ensure they stayed together. Which had the delightful effect of making them much more aesthetically pleasing and, for me at least, gave them a more traditionally gnocchi texture. Definitely one to make again – though next time, I’ll not be as heavy-handed with the garlic in the tomato sauce!

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Categories: challenges, cooking the book | Tags: , , , , , | Leave a comment

Back on the Wagon

So I’m back in Inverness and back to being a vegetarian. (So much easier to maintain when all your friends and colleges know you as a vegetarian and there isn’t meat in the fridge needing used up.) It’s been a month now and I’m really not missing the meat – outside of the occasional rubbish sandwich options – and I’ve been taking the time to experiment with different veggie options.

My last stint up here means I have a good selection of veggie staples to work with but I wouldn’t be me if I weren’t pushing my culinary barriers. I’ve always been a bit dubious about ‘meat substitutes’/’meat-free meat’ because, well they’ve always seemed a bit pointless to me. (Plus once you’ve tasted a good homemade veggie sausage the quorn variety really doesn’t cut it.) I have, however, tasted some good veggie burgers, whether mushroom or cheese and broccoli so I thought it might be time to branch out. I tried veggie Kiev’s. I like sweet potato, I like beans, I kind of miss Kiev’s. Nope. Perhaps if I find a good recipe to make myself I’ll give them another try, but based on the shop-bought variety it just doesn’t work. They taste of neither beans nor sweet potato, of the cheese and garlic filling there was no sign and honestly I just got an overwhelming mouthful of spice. So next up I tried some quorn ‘meat-free’ chicken. (For anyone, like me who doesn’t know what exactly quorn is – the label really doesn’t make it clear – it’s a microfungus, sort of like mushroom but more like yeast is my understanding.) While I have successfully moved to making veggie chilli, burritos, tacos and quesadillas, I haven’t yet made veggie fajitas that I’m entirely satisfied with. So quorn. I treated it like the chicken it claimed to be and marinated it in the spice mix and oil and cooked it all up with the veggies. It certainly has the texture of chicken, but it has its own taste that came through even under the Mexican spice. I’m not convinced.

Quesadillas
(Veggie quesadillas that I made as part of my cupboard cook up before I moved back up here, mushrooms, beans, spices, passata to bind and three different kinds of cheese. Bliss.)

Speaking of sweet potato, I’ve long been a bit wary of it due to only really eating it as an ingredient in sub-standard veggie burgers – grated up and tasteless – but after using it in the mash for the excellent Lentil and Bean cottage pie, I decided that I ought to give it another proper go. So I have a Lorraine recipe for Butternut Squash and Sweet Potato Lasagne and I love squash so that seemed a safe enough bet. One of my pet hates with veggie lasagne recipes is that they often use vegetables that don’t stand up to the cooking process, so you end up with mushy goo or lumps of uncooked veg. Or they throw out the pasta entirely and replace it with aubergine. Which is just, not lasagne anymore. Lasagne substitute for gluten intolerant people it may be, even a nice layered vegetable bake if you like aubergine, but not actual lasagne. This recipe side steps the issue of cooking the pasta and the veg at the same time, instead you pre-cook your squash and sweet potato first so they can then be mashed together (making a nice consistent texture), then part cook your lasagne sheets, add in an extra layer of spinach and only bake for long enough to finish off the pasta, cook the spinach enough that its tender but still intact and get everything else nice and hot. It falls apart a bit more than some meat varieties do – though I always bulked my mince out with beans or mushroom and broccoli – but not impractically so, as the veg mash holds together pretty well so gives it some stability. It tastes amazing too. I normally put mozzarella or smoked cheese on the top of my lasagne, and while I do think the Parmesan works well here I’ll probably use a mixture in the future. Though talking about the Lentil and Bean cottage pie, I might try adding passata to the filling of that recipe and see if that works as veggie lasagne filling…
Veggie Lasagne
Lasagne 2

Categories: being veggie, challenges | Tags: , , , , , , | Leave a comment

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