hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: The Gourmet Garden

28May 12

Potato and Gruyère Cakes

These potato and Gruyère cakes are a satisfyingly filling starter that are sure to delight the whole family, young and old alike.  The tangy crème fraîche offsets the earthy flavour of the potatoes in just the right way, making for a true taste sensation.  For a sweeter presentation, try serving them with an added dollop of raspberry jam, or any other jam you like.  These were initially intended as an appetiser, but I have found they make for a great breakfast too. If you are a fan of Indian food, you might want to try out this Malai Kofta recipe as well. They are special potato dumplings with cheese in a special gravy. The texture isn’t as delightfully crunchy as with my cakes, but the flavour of the gravy is amazing! Print Potato and Gruyère Cakes Author: Serena Langley Recipe type: Appetiser Prep time:  30 mins Cook time:  45 mins Total time:  1 hour […]

Continue reading
03Sep 12

Pinoy Style Seitan Curry

This Philippines-inspired Pinoy style seitan curry is a vegetarian variation of  Ginataang Manok, which is chicken cooked in coconut milk. I’ve substituted the chicken with seitan and added a few more spices to maximise the flavour.  If you have a wheat allergy, or just don’t like seitan for some reason, you can substitute tofu for the seitan.  I’ve tried this, and while I didn’t like the result as much as with the seitan, it was still a very good dish. Just remember to press the tofu for 15 or 20 minutes before using it. Otherwise, it won’t absorb all the wonderful aromas of the spices.  I’d also recommend using a nice and firm tofu. If not, the results could be a bit mushy. If you do use seitan, I strongly recommend making it yourself. It’s much cheaper and more satisfying  than buying it at a shop, and you can add appropriate spices […]

Continue reading
13Aug 12

Scrambled Breakfast Tofu

What better way to start your day than with a protein-filled serving of delicious scrambled  tofu?!  It’s just as filling and flavourful as eggs, but without the fat or cholesterol. You’ll notice that the recipe says to freeze the tofu and then thaw it before use.  This is a trick I learnt recently, and it adds a whole new dimension  to the tofu.  Due to the freezing process, the texture of the tofu changes; it becomes more crumbly and somewhat similar in appearance to minced beef.  This same method also works great for making vegetarian bolognese sauce or chilli, or anything that would typically call for minced beef. This is my most basic version of the recipe, but tofu is so great at absorbing different flavours that I strongly encourage you to go ahead and try different variations of seasoning. Basically anything you might have used with scrambled eggs should work just […]

Continue reading
31Jul 12

Linguine with Roquefort and Walnuts

Pasta, can you imagine what our world would be without it?!  So easy to make and so versatile, it’s virtually everyone in the western world’s go-to dish for spur-of-the-moment meals or fussy children!  In fact, it’s one of the first foods that most children agree to eat without too much complaining. This linguine with Roquefort and walnuts, surprisingly, is no exception, at least in my own experience with my kids.  I expected the blue cheese and white colour of the sauce to turn them off, but they lapped it right up and even asked for more! (You could also try this pasta with egg yolks and walnuts recipe.) Of course, my children may not be representative of the national average, so if you want, you can try substituting the Roquefort for another, more kid-friendly cheese.  Any easily melted cheese, such as Manchego or Gruyère should work fine.  If kids aren’t a problem, […]

Continue reading
29Jul 12

Fennel and Parsley Salad

An often forgotten vegetable in many homes, fennel has got to be one of my personal favourite comfort-foods, and this fennel and parsley salad is no exception!  The slight licorice aroma of the fennel bulbs is a truly delightful sensation for the taste buds and stomach alike.  Fennel is known for its soothing effects on the stomach, so I find it’s the perfect thing when you’re not feeling 100%, whether that be due to the flu or an overly excessive night on the town. If you are looking for a more subtle fennel flavour, try this mushroom risotto recipe. Some people suggest that fennel should be cooked just until it’s al dente, but I personally strongly disagree with this.  I believe it should be nice and tender, as this is when its true flavour really shines through.  I like to serve this salad on a bed of rocket and topped […]

Continue reading
26Jul 12

Couscous Salad

Another Middle-Eastern inspired dish, this couscous salad is a light yet satisfying little treat.  Let the subtle blend of flavours contained in every mouthful transport you in your imagination to the star-filled sky of the Sahara desert or the shores of the Mediterranean sea. (Also try this rice salad with spinach and avocado.) The recipe itself is deceptively simple. The only thing you need to be careful about is the roasting of the pine nuts – just one second of distraction, and it can all go wrong before you realise what’s happened!  The recipe suggests toasting the nuts in a pan on the stove-top, but alternatively this can be done in the oven.  Just spread them out on a baking sheet lined with parchment, bake at around 190ºc for about 5 minutes, shake the tray, and bake another few minutes until they smell nice and nutty.  You still have to be very […]

Continue reading
23Jul 12

Pico de Gallo

Pico de Gallo is a typical Mexican garnish, or salsa, traditionally served with fajitas, tacos, burritos, and anything made with flour tortillas.  My recipe is a slight variation on the classic Mexican version which was given to me by a Mexican amigo. I’ve reduced the number of chilli peppers by half compared to the original recipe, as I found it was almost too hot for my taste (and I like it HOT!), and definitely too hot for most of my friends and family.  If you’re particularly adverse to spicy food, you can go ahead and halve the amount again, or even cut out the jalapeños completely, although this will take away slightly from the authenticity of the dish.   If you’re a fire-eater, you can double it back up again to 4 or more jalapeños. If you don’t have or can’t get fresh limes, lemons make a decent substitution. It […]

Continue reading
23Jul 12

Spinach and Warm Veggie Salad

This spinach and warm veggie salad recipe, smothered in a delicious creamy mustard sauce, makes a great starter or side dish for any occasion.  The warm vegetables make a welcome change to a typical cold salad and provide the perfect contrast to the bed of tender fresh spinach leaves. If you have more of an appetite, you could also try this pita bread with fried vegetables, coriander and ricotta cheese. The extra carbs will give you an energy boost.   What you’re going to need: 2 medium-sized red onions 100g cherry tomatoes 1 fennel bulb 110g fresh tender spinach  leaves 1/2 lemon 1 bunch fresh parsley 1 slice whole-grain bread 65ml vegetable stock 2tbsp extra virgin olive oil 2tsp grainy mustard 2tbsp crème fraîche Salt and pepper to taste Pinch of ground coriander What you have to do:   Chop the red onions. Trim the fennel, wash and cut into […]

Continue reading
19Jul 12

Ful Medammis

Ful medammis is a very typical Egyptian dish made with green fava beans.  In fact, it’s so common that it’s often referred to as the national dish of Egypt. Although it’s quite simple to make, it does take a bit of time, mostly due to the soaking and cooking of the dried fava beans.  If time is an issue, you can go ahead and use the canned variety; it won’t be quite as yummy or authentic, but it’s more than good enough in a pinch. The fun thing about this dish is that rather than completely finishing the preparation yourself, you put the different garnishes on the table and let your guests garnish their own however they wish.  This also makes it a lot more fun for kids and a perk for eating their veggies.  Of course, if you prefer, you can mix in the garnishes yourself before serving.   What you’re […]

Continue reading
18Jul 12

Seitan Teriyaki

My mum used to make a beef version of this seitan teriyaki when I was growing up, and I have always loved the strong sweet and salty taste of the sauce.  Since fried seitan has quite a similar texture to beef, I decided to have a go at making up a vegetarian version of my childhood favourite. The one thing taking away from the authenticity of the recipe is my inability to find a decent vegetarian fish sauce.  In the end I decided to just go with regular Tamari sauce, which tastes great, but is obviously missing a bit of the tangy and pungent effect that a fish sauce would have provided.  If anyone knows of, or ever finds a decent vegetarian or vegan fish sauce, please let me know; I’d love to try it. I also like to sprinkle over sesame seeds for extra crunch, but that is optional. Serve […]

Continue reading
16Jul 12

Green Bean Casserole

This classic green bean casserole is a delightfully rich and creamy main course and a great way to get your kids to eat their green beans.  It uses rice and cornflour rather than wheat flour, so it can very easily be converted into a gluten-free dish if necessary, simply by using gluten-free soy and Worcestershire sauce. What you’re going to need: For the topping: 2 medium yellow onions, peeled and sliced  in ¼-cm rings 125g cornflour Canola oil (or other light oil) for frying Salt and freshly ground pepper to taste For the casserole: 60g sweet rice flour 315ml milk (or soy or other milk) 1 tablespoon tamari soy sauce 1 tablespoon Worcestershire sauce ½ teaspoon onion powder ½ teaspoon celery salt ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon freshly ground black pepper 1 can (about 400g) cut green beans 1 can (about 200g) sliced mushrooms, drained What […]

Continue reading