To tempt or inspire....

3-Cheese Eggplant Bake

This is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. It is made without eggs and the result is an addictive dish with a thick set custard-like consistency.

The recipe is an adapted version of #Ottolenghi’s Eggplant Cheesecake from #PlentyMore. I have made it egg-free. If you want to check the original recipe have a look here https://www.theguardian.com/lifeandstyle/2010/mar/06/aubergine-cheesecake-vegetarian-recipe-ottolenghi.

My version is a soft dish that is spooned from the baking dish onto serving plates. Perfect for lunch with a lemony salad of bitter leaves and fresh herbs.

Ottolenghi says "Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results."

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

Tonight’s winter saffron gratin #Ottolenghi #PlentyMore almost looks to pretty to put the cheesy panko topping on #mymenuplan

To tempt or inspire ....

Cauliflower and Parmesan Farinata

I love Farinata but don't make it enough. It is made with a chickpea flour batter. I like to bake them, although some people will cook them on the stove top. Baking gives a different experience. This one is with cauliflower, onions and parmesan.

Farinata tastes a little like an omelette, and cooked right, it will slide right out of the dish. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.

The idea for this farinata came from #Ottolenghi’s recipe for Cauliflower Cake in #PlentyMore. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.

Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

To tempt or Inspire....

Cheesy Butternut Bake in Creamy Sauce with Quince Paste

This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.

It is a twist on a quiche in #Ottolenghi‘s #PlentyMore. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in an exceptional rich creamy sauce. It has been cooked until the top is bubbling and golden.

The original quiche recipe is here if you want to make the original - it is quite different to my version. https://www.theguardian.com/lifeandstyle/2011/dec/02/christmas-party-food-yotam-ottolenghi

#TemptOrInspire #vegetarian #eggfree #FromTheArchives #FromTheKitchen

To tempt or inspire....

Baked Peppers Stuffed with Buttery, Cheesy Vegetables

Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved.

#Ottolenghi has a great recipe in #PlentyMore for capsicums stuffed with fondant swedes. . So I twisted and turned his recipe to make it work with what I did have on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.

Ottolenghi himself has two versions of this dish. The one in the Guardian column uses gruyere cheese and does not par-cook the capsicums before stuffing. The one in Plenty More uses parmesan and goat’s cheese, and bakes the empty capsicum halves before stuffing and returning to the oven. I prefer this one as the capsicum shells are more tender.

#TemptOrInspire #vegetarian #eggfree #FromTheArchives #FromTheKitchen

Aubergine with black garlic #Ottolenghi #PlentyMore was ok but not the greatest. It looks pretty, though 😋 #homegrown eggplant, garlic, lemon, chilli & basil #mymenuplan

Beetroot & rhubarb salad #Ottolenghi #PlentyMore #homegrown beetroot, rhubarb & parsley #mymenuplan