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Cover: The Gourmet Garden

13Jul 12

Asparagus in Tofu Hollandaise Sauce

This asparagus in tofu Hollandaise sauce uses soft tofu instead of double cream and is therefore considerably less fattening than the traditional version.  The tender asparagus drizzled with the rich and creamy sauce make a great starter for any meal and can even be used as a tasty, if somewhat messy, hors d’oeuvre at a party. (Also try these steamed spring vegetables with pine nuts.) Asparagus is a very healthy vegetable which is high in antioxidants, potassium and vitamin C and is also very useful for cleansing your system. So go ahead and eat as much as you like without feeling guilty!   What you’re going to need: For the sauce: 2 large egg yolks 250g soft silken tofu 3 tablespoons fresh lemon juice ¼ teaspoon xanthan gum 2 tablespoons unsalted butter or buttery spread, or canola oil For the asparagus: ¼ teaspoon salt ¼ teaspoon dry mustard 1⁄8 teaspoon […]

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11Jul 12

Crispy Potato Wedges

Although these crispy potato wedges require several steps to prepare, the wonderfully crunchy end result makes it well worth the effort.  The white rice flour gives them an amazing texture when fried, while the cayenne pepper and other herbs provide a subtle spiciness that just can’t be beat.  They taste great on their own, but for best results, I recommend serving them with a freshly made sour cream and chive dip. For another recipe with fried potatoes, I suggest these Aloo Bonda Snacks. They are an Indian fried potato ball – definitely worth a try! What you’re going to need: 2 large potatoes cut in ½ cm wedges 1 teaspoon salt 1½ teaspoons onion powder 1 teaspoon chopped fresh oregano (or ½ teaspoon dried) ¼ teaspoon garlic powder ¼ teaspoon ground cayenne ¼ teaspoon freshly ground black pepper 70g (½ cup) cornflour ¼ teaspoon baking soda 1 large egg 2 […]

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08Jul 12

Grilled Veggie Shish Kebabs

These grilled veggie shish kebabs make for a great starter for a party or buffet, and they are very quick to prepare as long as you remember to put the veggies in the marinade beforehand, as this is longest part of the preparation.  In fact, the longer they marinate, the better, so you could even get started on that the night before. Another thing I love about them is that they also turn out great on a barbecue, so I finally have something aside from veggie burgers and sausages to take when I get invited to a barbecue at a meat-eater’s house.  Don’t get me wrong – I love my veggie burgers and all, but it’s nice to have something more for a change. The recipe uses a Turkish-style marinade, but if you prefer, you can use your favourite marinade of choice.   What you’re going to need: For the marinade: 250ml […]

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05Jul 12

Broccoli in Cheddar Cheese Sauce

Although broccoli is considered to be one of the healthiest vegetables on the planet  due to its high content of calcium, vitamin C, folic acid and iron, it can be quite difficult at times to get your kids to eat it, regardless of how much you threaten them with chores or no dessert! Luckily, almost all kids love Cheddar cheese, so this broccoli in cheddar cheese sauce may just be the perfect way to finally get them to eat something green and healthy for once.  I know it worked for me when I was a kid! You can really use any kind of cheese you prefer for this dish, but I find the bright orange colour of the cheddar looks really nice with the dark green of the broccoli and helps make this into an attractive and delicious side dish. (If you prefer a main dish, I recommend this pasta […]

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02Jul 12

Spinach and Potato Gratin

Cheddar cheese, potatoes, cream, spinach and pine nuts, grilled to perfection au gratin, this spinach and potato gratin dish has quite literally every single one of my favourite comfort foods, all rolled together into one, big, brilliant recipe!  I make absolutely no claims as to the healthiness of this creation, but sometimes you just want to forget all about that and just eat something that makes you feel all warm and fuzzy inside. This dish definitely fits that bill! Personally, I leave the skins on the potatoes, and since they’re supposed to be the healthy part anyway, I don’t feel too guilty about stuffing my face with this every once in a while. (Also try this potato au gratin with pesto and salmon steaks. Just take out the salmon to make it vegetarian, or perhaps you could replace it with tofu!)   Print Spinach and Potato Au Gratin Author: Serena Langley […]

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29Jun 12

Falafel with Tomato Sauce

I remember loving the meatballs in tomato sauce that my mother used to make when I was growing up, so the other day I decided to try and make a vegetarian version.  This chickpea falafel with tomato sauce recipe was the result.  The texture is, of course, slightly different than the lamb-based or peri-peri meatballs my mother specialised in, but the lemon, garlic and Italian parsley give them a subtle flavour that  is offset nicely by the tomato and thyme sauce.  Enjoy! What you’re going to need: For the falafel: 400g cooked chickpeas 1/2 medium onion 1 clove garlic 1/2 bunch fresh Italian parsley 1tsp grated lemon zest Salt and pepper to taste 3tbsp extra virgin olive oil For the tomato sauce: 500g tomatoes 1/2 bunch fresh thyme 1tbsp pine nuts 170ml crème fraîche Salt and pepper to taste What you have to do:   Drain the chickpeas well. Peel and mince the […]

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28Jun 12

Oven Baked Falafel

I’ve always loved falafel, but I’ve never really been very big on deep frying, so I decided to try baking them in the oven instead.  The result was this oven baked falafel recipe, which tastes even better than the classic fried version, if I do say so myself! Traditionally, falafel is served wrapped in unleavened bread and garnished with lettuce, cucumber, onions, tomatoes and a littler tahini (sesame seed paste)  sauce, or arranged on a plate with the same ingredients.  Personally, I usually just eat them along with whatever salad I have at hand. For a more filling meal, eat them with rice, like this Indian-style brown rice.   Print Oven Baked Falafel Author: Serena Langley Recipe type: Main Prep time:  14 hours Cook time:  15 mins Total time:  14 hours 15 mins Serves: 6-8   Ingredients 500g dried chickpeas, soaked overnight in abundant water 3 medium garlic cloves, peeled 5 medium onions, […]

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24Jun 12

Peanut Hoi Sin Dipping Sauce

This spicy, Malaysian influenced, peanut hoi sin dipping sauce is the perfect accompaniment to my vegetarian Vietnamese spring rolls. You can also try aubergines in peanut sauce, or substitute aubergine for your favourite veggie.  The sauce is sweet and salty and has a very intense flavour.  It’ll keep up to two or three weeks in the fridge as long as you don’t add the peanuts until you are ready to use it.  The recipe calls for sambal hot sauce, which can be hard to find, so you can substitute any other hot chilli sauce or paste if necessary. What you’re going to need: 2tbsp vegetable oil 1 large shallot, sliced thinly (about 65ml) ½tsp salt 1/2tsp black pepper 125ml Hoi sin sauce 85ml water 1/2tsp rice vinegar 65ml peanuts 1tsp sambal or other hot chilli pepper-based sauce What you have to do: Preheat the oven to 180ºC. Spread the peanuts […]

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21Jun 12

Broccoli and Tofu in Coconut Milk

Like most stir-fries, this broccoli and tofu in coconut milk stir-fry is incredibly easy to throw together and makes for a tasty meal when you’re short on time and your family is clamouring for their supper.  Both the broccoli and the tofu soak up the sauce really well, so every bite is packed full of yummy coconut and spice flavours. (Also try this vegetable stir-fry delight!) The best way to make a stir-fry is of course in a wok, but if you don’t have one at hand, you can use any good, large non-stick frying pan.  I do recommend you get yourself a wok as soon as possible though, because it really makes it easier to fry the veggies quickly, plus they tend to be bigger than most frying pans so you don’t have to worry about the ingredients spilling over the side when you stir energetically. What you’re going […]

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19Jun 12

Spinach and Chickpeas

This spinach and chickpeas recipe makes for a great starter or can even be served as a main course if you accompany it with some oven-warmed French bread and a bit of salad. (If you want to stick with the chickpea theme, try this carrot, chickpea and orange salad.)  As always, I suggest using dried pulses and rehydrating them overnight, but if you don’t have time, you can go ahead and use the precooked canned or bottled ones. What you’re going to need: 300g chickpeas, soaked overnight 60ml olive oil 1 slice white bread 1 medium onion, finely chopped 4 medium tomatoes, peeled and chopped 1/4tsp paprika 450g fresh spinach 1 garlic clove, peeled and cut in half Salt and pepper, to taste What you have to do: Drain the chickpeas and place them in a pot with enough water to cover them completely. Bring to the boil and cook […]

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