Zucchini and Corn with Cream

From Truly Mexican, Roberto Santibañez, John Wiley & Sons, 2011.

Before getting into the main part of this dish you need to prepare the tomatoes. Take about two, core them, then cut a small X on the other end of them. Place them cored side up in the oven under the grill and cook them until they are blackened and cooked through.

You can begin on the rest of the dish while the tomatoes are cooking. Chop a white onion, a couple of garlic cloves and a serrano chilli and cook them in a frying pan until they have softened.

Now add corn (about two cups), a teaspoon of dried oregano, a pinch of nutmeg and some ground black pepper. Cook, stirring, until the corn has lightly browned (about 5-7 minutes).

Next add chopped zucchini, about 3 cups, and cook until it starts to become tender.  The tomatoes can now be added, skinned and chopped roughly. About half a cup of double cream goes in as well and a cup of grated cheese. I used a tasty cheddar cheese. It is now stirred until it is ready to eat. Season it and add some chopped coriander before serving.

 

This was served with Mexican white rice and a heap of guacamole on the side.

The cream and cheese made this a richly smooth creamy dish, pleasant enough to eat for a casual type meal. I think I would add another chilli if I make it again.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔

Fennel and Feta Cheese

From River Cottage Veg Everyday, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.

I had some fennel left over so this sounded like a good way to use it up. The fennel was cut thinly and had lemon juice and olive oil dribbled on it. Salt and pepper were added. It was then gently tossed and left for half an hour to macerate (I love that word).

Crumbled cheese (I used feta but the recipe called for goat’s cheese) was then added and it was ready.

This was a quick to make salad that was both crunchy and creamy and went well alongside a main dish as a palate refresher. I must remember it whenever I have some fennel left over.

This cookery book has a whole section devoted to ‘raw assemblies’. These appear to be slightly different from salads in that they concentrate on one or two raw vegetables to bring out their essential flavour. It’s worth investigating further.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔✔

Guacamole Típico (Classic Guacamole)

From Truly Mexican, Roberto Santibañez, John Wiley & Sons, 2011.

Whenever I have a meal out and order something that has guacamole in it I always feel that the guacamole is no more than mashed avocado. I had to try this recipe to see what the real guaca might actually taste like.

It began with work in a mortar and pestle. A little white onion, a chopped Serrano chilli, some salt and a heap of chopped coriander were pounded into a paste. An avocado was then defleshed and mixed in with the paste and some more chopped coriander. It was mashed lightly with a fork and it was ready to take a squeeze of lime juice and be eaten.

It was easy to see the difference between what I had eaten before and what I had now made.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔✔

Salad of Watercress, Quince, Glazed Pecans and Goat’s Cheese with Citrus Dressing

From For the Love of Food, Denis Cotter, Collins, 2011.

I was not sure about making this salad; it seemed to me to be an unusual mix of ingredients. But I’m glad I tried it.

The quince had to be cooked. It did not take over long to be simmered in some sugar and water before it became soft.

The glazed pecans took a little more effort. The oven had to be preheated to 130°C. While this was warming some caster sugar and a teaspoon of maple syrup were heated in a saucepan until the sugar had melted. The pecans were then stirred in and then spread out on some baking paper on an oven tray. They were baked for 20 minutes then taken out and left to cool. They became quite crisp.

The dressing came next. This was made with the zest and juice of an orange, the juice of a lemon, and some olive oil. The recipe called for a small amount of hazelnut oil but I dispensed with this as I had none.

The salad was then put together, watercress, crumbled goat’s cheese, the sliced quince and the pecans. It was then dressed.

The unusual mix worked really well. The sweet quince against the creamy cheese and the peppery watercress, together with the crunch and sweet nuttiness of the pecans, was a truly fresh salad.

This book is a pleasure to work with for it continually surprises and delights.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔

Puy Lentil Soup with Parmesan Toasts

From Sydney Food, Bill Granger, Murdoch Books, 2000.

Recently discovered a small vegan cafe, Naked Espresso, in the back of Berkelouw Books in Newtown. It is only open on Saturdays and Sundays but worth a visit if you are in the neighbourhood on the weekend.

We tried a lentil vegetable soup that was just right on a cold Saturday. I enjoyed it thoroughly though for my palate the herbs were a touch too strong. It tempted me to try a lentil soup for myself.

The one I chose to make was with puy lentils that hold together much more than the regular lentils. The soup was a breeze to make. Carrots, onion and leek were sautéed in butter and olive oil for about 10 minutes. Then came garlic, celery and chilli to cook for a little longer. Next a can of chopped tomatoes was added with stock, bay leaves, chopped oregano and the puy lentils. This was brought to the boil and simmered for about half an hour when it was seasoned to taste.

While the soup was cooking the Parmesan toasts were made. Garlic and olive oil were whipped together and then brushed on slices of focaccia. They were sprinkled with salt and grated Parmesan cheese. It was then only a matter of baking them in the oven until crisp.

The soup was rich with vegetables and the bread especially good to crunch along with it. I don’t think it came up to the one from Naked Espresso but it was close.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔

Leek and Cauliflower Risotto with Chilli Walnut Crumbs and Fried Capers

From For the Love of Food, Denis Cotter, Collins, 2011.

To begin, the chilli walnut crumbs were made ready. The ingredients (2 slices of not-fresh bread, some dried chillies—sufficient to suit your hot taste—2 tablespoons of walnuts and the same amount of chopped parsley) were churned in a food processor to crumb them. This was then fried in a small amount of olive oil until crisp and golden.

I tried to fry some capers to make them crisp but I couldn’t seem to crisp them up. They were fried, certainly, but still soft.

The cauliflower was then broken up into small florets and the stem section cut into small dice. A leek was sliced thinly and some garlic was chopped. A pot of stock was put on to simmer gently.

A goodly sized frying pan was put on to heat a couple of tablespoons of olive oil. The leek, cauliflower stem and garlic was sautéed for about 5 minutes. The rice was added and sautéed for another 5 minutes. White wine, about 100 ml, was added and stirred until it had almost all been absorbed. Some hot stock, about a cup, was added then and stirred until it had almost all been taken up by the rice. Then another cupful was added. This was continued, adding stock and stirring until absorbed until the rice was cooked.

At the same time as this was happening, in another pan some butter and little olive oil was heated and the cauliflower florets sautéed in this until they were cooked. When the rice was cooked this was stirred in together with a little more butter, grated Parmesan cheese and seasonings to suit.

The risotto was placed into serving bowls. The capers were placed around the edge. The walnut crumbs were scattered over the top and a little bit more grated Parmesan over this.

This was a wonderfully tasty risotto. The creamy rice with its bites of fried cauliflower was spiced by the crunchy crumble and every so often you caught a bite of the vinegary tang of the capers.

I look forward to exploring the whole section of risottos in this book.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔

Scrambled Eggs with Avocado, Coriander and Chilli with Grilled Bread

From For the Love of Food, Denis Cotter, Collins, 2011.

Scrambled eggs are so good that I can’t see why they seem to be reserved for breakfast. When you are only half awake this is no time to properly enjoy them. I like to have them as part of an evening meal so I can fully appreciate them.

This recipe for scrambled eggs calls for them to have some finely chopped coriander and green chilli beaten into them with a small amount of milk and a little melted butter.

While the eggs are cooking slowly, brush some bread with olive oil and place it on a griddle to brown. Also cut up an avocado into slices and roll them gently in some olive oil and a little lemon juice. Season them.

And it’s ready. I served them with Lucy’s breakfast sausages and a big helping of spicy tomato chutney. A perfect breakfast for an evening meal.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔