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Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

September 17, 2013 by Zizi

Finally I’m brave enough to go out with my cute son, Adam to run a few errands and to do shopping. The best way to travel in the city is using the public transport that means it’s better to take your baby in a carrier than using the pram (at least in Budapest). Public transport and the whole city is not ready for moms and disabled people. Hopefully it’ll change very soon.

Using a carrier (like this one) has its advantages: both of my hands are free, easier to walk, to get on and off buses and the best part is that Adam is so close to me that I can feel his snuffle and his own special baby smell. 🙂

Finally when we get home we always happily tell dad what we did, where we went and what an incredible day we had (at least I enjoyed it but we should ask Adam too if he likes shopping or not 🙂 ).

On a day when we went shopping I bought these delicate, juicy purple figs. It’s so rare to get figs in Hungary (although the weather is suitable to grow!) that’s why I was over the moon to get my hands on them. I was wondering how to use them… baking a fig frangipane tart or something else? Then I found one of Slyvie’s recipes and I decided to make a similar parfait dessert using these wonderful purple figs. It is not only a dessert but it’s perfect for a Sunday brunch as well.

Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

Ingredients (serves 2)

For the crumble
– 1 cup walnuts
– 1/4 cup raisins
– 1 vanilla bean, split and seeded
– 1/4 teaspoon salt

For the yoghurt cream
– 1 cup soy yoghurt / yoghurt
– 1 medium lemon’s juice and zest
– 2 tablespoons honey or maple syrup
– fresh figs, sliced

Method

Place the walnuts, raisins, vanilla and salt in a food processor. Pulse until chopped and crumbly.

In a bowl mix together the soy yoghurt with lemon juice, zest and honey (or maple syrup).

Place sliced figs in the bottom of a glass and top with a layer of walnut crumble, then lemon yoghurt. Repeat to create multiple layers.

Roasted Eggplant With Tahini Yoghurt Sauce

September 2, 2013 by Zizi

I’m sharing a Middle-Eastern recipe with you today. It’s called baba ganoush and a dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The Arabic term means “father of pestle”. Baba ganoush can be an appetizer or starter but also a side dish or salad. It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt and lemon juice. Cumin and chili powder can be added.

The eggplant is first roasted, then the softened flesh is scooped out, squeezed or salted to remove excess water and then is pureed with tahini. There are many variants of the recipe, especially the seasoning. I learnt this version from a Japanese friend of mine, Maki.

I didn’t scoope out the softened flesh, I served it in the eggplant skin and I made a tahini lemon yoghurt sauce to go with it. I served it with Arabic bread and a big bowl of salad.

At the end of August we spent a a long weekend with friends at a wonderful place, called Lake Balaton like last year. During the weekend I was responsible for the salads and side dishes to make. I had many helping hands (I needed) to cook everything while I was also nursing my son. 🙂

Roasted Eggplant With Tahini Yoghurt Sauce

Ingredients (serves 6)

– 2 large eggplants, halved the long way
– 6 tablespoons + 4 teaspoons extra virgin olive oil
– 400 g soy yoghurt / yoghurt
– 4 tablespoons tahini
– 1/2 teaspoon cumin
– juice of 1 lemon
– 1 clove garlic, chooped
– 1 small bunch of parsley, chopped
– salt
– sesame seeds, for garnish

Method

Preheat the oven to 200C.

Place eggplant halves on a glass baking pan lined with paper. With a sharp knife, cut crisscross vents about 1 cm (0,39 inch) apart across the flesh. Drizzle olive oil on top, sprinkle with a few pinches of salt, then bake in the oven for approximately 35 minutes.

Meanwhile, in a bowl mix together yoghurt, tahini, 4 teaspoons olive oil, chopped garlic and parsley (leave a bit for garnish), lemon juice, cumin. Season with salt.

Serve the eggplant halves with the sauce, sprinkle with sesame seeds and the remaining parsley. Also serve with pita as a spread or as a side dish with steamed brown rice and salad.

Market Inspired Meals From Asha Of Fork Spoon Knife Blog

June 25, 2013 by Zizi

My fourth guest on this space is my friend, Asha who writes the beautiful blog Fork Spoon Knife. Of course we met through this cyber space, through our blogs and Twitter. I remember that the first recipe I made from her blog was this zucchini chocolate loaf. Finally, last October we had the chance to meet and I could host her in Budapest, Hungary. Here is Asha…

“When I visited Zita last year in Budapest, I was most mesmerized by the abundance and richness of the local farmers’ markets. I was completely awe struck by the total honesty of the produce and its complete nakedness in bringing the health and flavor of the earth and all things good to the palate. So, when she invited me to write a guest post for her that was the first thing that popped in to my head as inspiration. Luckily, with the weather warming up, the farmers’ markets in NYC are also taking a strong hold of my kitchen and I was able to bring some of that nostalgic freshness back to her through some simple and flavorful vegetarian creations. As a new mother, I am also cognizant of the demands on her time by the little time, consequently leaving little room for elaborate meals. These dishes are designed to be quick to prepare or something that will cook away in the background, leaving baby and mommy time sacrosanct! This time of the year is still a touch cool leaving warm meals much in demand but definitely with a lighter note. With that in mind, I give you a few recipes for salads and soups that are nutritious and filling; just enough to keep the energy for the day! And, when the ingredients are this fresh, you don’t need to much to have a great dining experience.”

Fresh Green Salad with Quinoa Cakes and Lemon Vinaigrette

Ingredients

For the cakes
– 1-1/2 cup cooked quinoa, al dente
– 1 small onion, diced
– handful of fresh peas
– 1 egg, lightly whisked
– 1 tablespoon parsley, chopped
– 1/2 teaspoon chilli flakes
– salt and pepper to taste
– 1/4 cup oatmeal flour + more if needed
– olive oil for sautéing

For the lemon vinaigrette
– juice of half a lemon
– pinch of salt and pepper
– 1/4 cup extra virgin olive oil

Method

Lightly sauté the onions until soft and translucent. Season with salt and pepper. Toss in the fresh peas and cook for just 2 minutes. Fold in the chilli flakes. Remove from heat and let cool a bit. Mix with the cooked quinoa. Let the mixture cool as much as you can let. Add the egg and fold to incorporate. If the mixture is too wet, add a touch of oatmeal flour.

Make patties out of the quinoa mixture. Lightly dredge them in oatmeal flour. Heat olive oil in a heavy bottomed saute pan over medium heat. When the oil is ready, gently lay the cakes in the pan and let cook for 2 minutes until browned. Carefully, turn the cakes and brown on the other side.

Meanwhile, in a small bottle, add all the vinaigrette ingredients. Close the bottle and shake vigorously until the mixture emulsifies.

To serve, place quinoa cakes on a generous bed of salad leaves and drizzle with the lemon vinaigrette.

Baked Acorn Squash Stuffed with Lemon Couscous and Farm Fresh Ricotta

Ingredients

– 1 acorn squash, cut in half and deseeded
– 1 cup couscous
– 1 tablespoon lemon olive oil
– ricotta as needed
– salt and pepper as needed
– 1/3 cup water

Method

To cook the squash, drizzle a bit of olive oil on the inside and season with salt and pepper. Place the squash face down in a roasting pan filled with a third of a cup of water. Roast at 350 F (180 C) for 20 to 30 minutes (depending on size) until soft but not mushy.

Meanwhile cook the couscous according to instructions using water or broth. Fluff with fork and drizzle lemon olive oil to add flavor. Gently fold in as much ricotta as needed.

When the squash is ready, fill the insides with the couscous mixture and serve immediately.

Roast Jerusalem Artichoke and Parsnip Soup

Ingredients

– 4 Jerusalem artichokes, scrubbed and diced
– 2 parsnips, cleaned and diced
– 1 small onion
– 3 cloves garlic
– 2 cups vegetable broth
– salt and pepper to taste
– olive oil as needed

Method

Toss all the vegetable in a bit of salt, pepper and olive oil and roast in a oven preheated to 375F for 20 minutes. Puree the roast vegetables and transfer to a pot on the stove. Add the vegetable broth and bring to a boil. Turn the heat down and simmer for a few minutes until the right consistency is achieved. I left mine a little chunky for texture.

Serve with dollops of ricotta and drizzled with fresh olive oil.

*****

Interview to get to know Asha a bit more…

Where are you from? Where do you live?
A: I was born in India and by heritage, I am Indian. But, New York, where I currently reside, I consider home and the place where I feel the most comfortable and belong to!

What is the name of your blog?
A: Fork Spoon Knife.

How long have you been blogging?
A: As I type this, it has been five amazing years of learning and growing!

When did you start cooking/baking?
A: Hmmm… My earliest memory at the stove is making dosas and omelets for my granddad at around 17. However, for many long years I simply dabbled in the making of food and concentrated on consuming my mothers’ awesome creations and later what Tokyo and NYC had to offer in enticing creations. I became a kitchen enthusiast at the same time I started this blog in 2008.

Who (where) did you learn cooking/baking from?
A: I am really self taught in both cooking and baking. I also watch numerous food shows when I started in 2008 and read a lot of books. I have never to date taken a class. But, I do plan to do a bread course sometime!

What is your signature dish?
A: Madras Crab Curry and Mutton Biriyani.

What is your favourite vegetarian/vegan meal?
A: Dal and Roti! It is perhaps by far the easiest, simplest and most comforting meal!

Where do you get inspiration from?
A: Everywhere! The Internet, cookbooks, chefs on TV, restaurant menus and meals, random cravings when talking to friends.

What was the most memorable food you have eaten during your travels?
A: Ebikatsu in Tokyo. Hands down my favorite meal to date!

Name three things you always have in your fridge!
A: Milk, butter, cheese.

Is there a food that always reminds you of home?
A: Well, since I consider NYC as my real home, this is a difficult question to answer. However, there is one dish, vethai kuzumbu, that reminds me of mom.

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: I suppose, it is what people will not find. Gadgets. I do not own a Kitchenaid machine or high power blenders or any fancy tools. I bake a lot and prefer to use my hands and simple tools to make everything. I find the process of making from scratch without machination a very therapeutic process!

—

All photos are courtesy of Asha Pagdiwalla.

Broccoli Pesto Pasta

April 10, 2013 by Zizi

I love beetroot, carrot, potato, parsnip, butternut squash, kale but I’m getting a little tired of these winter vegetables that has been feeding us for the last 6 months. I want spring vegetables now… sorrel and spinach are available at the markets – I already eat them – but I’m longing for the spring (and summer!) vegetables and fruits to start appearing. Like asparagus, peas, strawberries, raspberries… Oh how I miss them!

I don’t even know how the agriculture can accomodate to this extremist weather. This winter has just been too long. But there are signs that our hope is not superfluous. The amount of daylight is getting longer, the temperature is rising and we can see the sun shining through the big, fluffy, white clouds.

“The most beautiful springs are those that come after the most horrible winters!”

– Mehmet Murat Ildan

This broccoli pesto pasta dish can be a very easy to make weeknight meal. Although broccoli is not very seasonal I wanted to use another vegetable to make a delicious meal that reminds me of summer.

Broccoli Pesto Pasta

Ingredients (serves 3-4)

– 350 g broccoli, peel stalk, then stalk and florets chopped
– 50 g walnut
– 40 g grated parmesan
– 50 ml extra virgin olive oil
– 3 cloves garlic, peeled
– juice of 1/2 lemon
– salt, pepper
– 350-400 g pasta

Method

In a dry non-stick pan toast walnuts for 4-5 minutes and set aside.

In a medium sized pan bring water to a boil. Add salt into the boiling water and blanch the broccoli stalks and florets for 2 minutes. With the help of a drain spoon, take out the broccoli and set aside. Use the same water to cook the pasta al dente. Drain (in the meantime save about 100-150 ml cooking water) and set aside.

Add 200 g blanched broccoli (save a few florets), toasted walnuts, grated parmesan, olive oil, garlic, salt, pepper and lemon juice to your food processor and pulse until it gets smooth. Pour this creamy pesto mixture over the cooked pasta, add a bit of cooking water and toss until combined. Add the leftover broccoli florets and serve immediately with a handful of grated parmesan and a drizzle of lemon juice over the top.

Lemon Herb Roasted Tofu And Kale With Quinoa

February 25, 2013 by Zizi

I love roasting tofu because it gives crispness to this vegetarian “cheese” (although I don’t like to call it cheese). Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium. It is also rich in vitamin B1 and B2.

Kale is also a healthy ingredient that is great if it’s roasted or toasted. It is a plant that very high in beta carotene, vitamin K, vitamin C, lutein, and reasonably rich in calcium.

Lemon Herb Roasted Tofu and Kale With Quinoa
(Inspired by The First Mess)

Ingredients (serves 2)

– 300 g firm tofu, pressed and diced
– 1 medium bunch of kale, leaves removed and torn into bit sized pieces
– juice and zest of 1 lemon
– 2 cloves garlic, sliced
– 2 sprigs rosemary, leaves removed and chopped
– 3-4 sprigs thyme, leaves removed and chopped
– 1 teaspoon chili flakes
– 3-4 tablespoons extra virgin olive oil
– salt, pepper
– 1/2 cup cooked quinoa

Method

Preheat the oven to 180C (356F). Line a large sheet with parchment paper.

Place lemon zest, sliced garlic, chili flakes, rosemary, thyme, salt and pepper in the bowl of a mortar and pestle. Grind it up until a dry paste is achieved. Add olive oil, lemon juice and grind + combine until mixture is unified.

In a bowl mix together tofu cubes with half of the olive oil, lemon juice and herb mixture. Place onto the baking sheet and roast for 20 minutes until golden brown (halfway mix through the tofu cubes with a wooden spoon). Remove the roasted tofu cubes into a bowl. Toss the kale with the remaining olive oil, lemon juice and herb mixture in the same bowl. Place kale onto the same baking sheet and roast at 160C (320F) for about 5-8 minutes.

Serve the lemon herb roasted tofu and kale with cooked quinoa.

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