A classic pairing to serve for brunch or as a snack. The recipe is from “Le Pain Quotidien Cookbook” by Alain Gourmont and Jean- Pierre Gabriel.
Here’s another recipe from ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen.
One of my favourite vegetarian cookbooks many years ago was ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen. Here’s and easy recipe for polenta from them. For a variation you can cooked the cornmeal, add the cheese and then spread the mixture half an inch thick on a wet worksurface. When cooled and firm cut it into small squares or discs then fry in butter until golden on both sides. Drain on kitchen paper and serve hot.
A version of Sernyk, a traditional cheesecake eaten across poland and Ukraine, which i found in ” Summer KItchens” by Olia Hercules.
A favourite recipe from Nigel Slater.
A favourite snack from ” Mother Tongue” by Gurdeep Loyal
An easy vegetarian salad from Waitrose.
A delicious side from Yotam Ottolenghi which goes well with roast chicken or grilled seafood.
Another unusual combination from Ixta Belfrage in ” Mezcla”. The onions can be used in other recipes too- they can be served as a dip mixed with labne or yoghurt, spooned on top of sour cream topped baked potatoes, over eggs or in sandwiches, burgers and hot dogs. This recipe can be served as part of a vegetarian spread or with sausages.
Here is an unusual recipe from Skye McAlpine but dont be put off. Its from her new book ” A Table Full of Love”. It works best with the long, thin and very pink stems that you get early in the season. And as far as i know there is no shortage of rhubarb in the UK right now.
A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.
Im not sure if this counts as a snack or a pudding, but either way it is most delicious. You can use nectarines or peaches instead of figs. Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
In December my Community Orchard had a bring and share Christmas social. I wanted something that was easy to prepare and cooked these delicious rolls which everyone appreciated. They are very moreish and my photo doesn’t really do them justice. Do give them a try if you are looking for a vegetarian version of a ” sausage” roll- they are much better than shop bought versions. The recipe is from ” Notes from a Small Kitchen Island ” by Debora Robertson.