This salad is the first salad I cooked using cavolo nero (kale) I grew in the garden. As readers know, leftoversfortwo recently branched out into offering ideas about household food sustainability and urban gardening. I wanted to be able to grow what I eat and have organic vegetables that don’t cost an arm and a … Continue reading
Category Archives: vegetarian food
Vegetarian food is some of the most interesting food you can eat. Delving into the world of Middle Eastern cuisine where chickpeas and fragrant herbs are supreme and wonderful, or Thai cooking where fresh spice and coconuts are abundant, the world of vegetarian food will open your eyes to a delicious new world.
Yellow Lentil Dhal
Dhal comes in many forms with many flavours, textures and recipes. There are no rules, only lentils. This recipe is thicker and more textural than most typical Indian recipes, which are generally thinner and soup-like. It does retain the moreishness of this well loved Indian comfort-food, and a big bowl on a cold night is … Continue reading
Spiced Rice with Cumin-Fried Chickpeas
This Middle-Eastern inspired recipe is a staple midweek meal for us. The cumin-fried chickpeas have an earthy warmth which when combined with sweet raisins and toasty pine nuts is healthy comfort food at its best. You might think that chickpeas and rice together is heavy, but not at all. The brown rice is nutty and … Continue reading
Broad Beans and Goats Cheese on Toast
Things to eat ‘on toast’: Broad beans and goats cheese. I could happily eat this for breakfast, lunch or supper. The fresh, almost floral broad beans are wonderful with thick creamy goats cheese. Topped with the lemony zing of marjoram and fruity olive oil you have a perfect light meal. For the first time, I … Continue reading
Smooth Lentil Soup
This yellow lentil soup recipe is just what the doctor ordered this flu season. Packed with antioxidants like fresh turmeric and apple cider vinegar soaked beetroot, your winter immunity will get that boost it needs. Above all though this soup is delicious. Silky smooth lentils cooked gently with sweet onions and fresh turmeric, it has … Continue reading
Napoli Pasta
This most basic Napoli pasta recipe is a must have for any cook’s repertoire. A good Napoli sauce forms the basis for so many other Italian-style tomato sauces – from spicy arabiata, to Bolognese and the pub classic, chicken Parmigiana. It’s quick, versatile, and packed with flavour – perfect for even the most reluctant of … Continue reading
Herbed Zucchini Fritti
The humble zucchini/courgette seems to me a rather undervalued and certainly under-utilised vegetable. It is prized for its ebullient orange flowers which once picked come at the expense of the fruit. While I understand the draw of a crispy fried flower, stuffed with lemon and herbs, etc. I can’t help but champion the zucchini fruit … Continue reading
Roasted Eggplant Flatbreads
Vegetarian cooking has had a bit of a trend resurgence recently. Whether it’s because we all got fat on the pulled pork diet of dude food, or because the omnipresent Yotam Ottolenghi makes vegetables sound so enticing, who knows. But it’s here to stay in a big way and I’m thrilled. To the uninitiated, however, … Continue reading
Honeydew Melon Salad
This unusual honeydew melon salad is simply delicious. It’s a wonderfully fresh dish, best served as a starter or alongside a tableful of tapas and snacks. The creamy mozzarella is enhanced by the grassiness of a really good quality extra virgin olive oil, which against the sweet melon is a lovely pairing. Combined with the … Continue reading
Tuna & Beet Leaf Patties
Beet leaves are the bit we throw away when we buy a nice big bunch of beetroots. Often the leaves are big and fibrous, but if picked young they are sweet and tender. Young beet leaves are always part of salad bags – they provide that beautiful deep purple colour, but they also carry a … Continue reading
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