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

Recipes with olive oil

08Jun 12

TVP Veggie Burgers

TVP Veggie BurgersBefore I became a vegetarian, one of my all-time favourite foods was hamburgers.  So when I finally converted to vegetarianism, I decided I had to learn how to make veggie burgers.  Textured Vegetable Protein (TVP) seemed like the way to go for substituting the meat, and after a few slightly disastrous attempts, I eventually came up with this recipe for TVP Veggie Burgers.  The recipe was an instant success with both family and friends and has been a weekly staple of my diet ever since.

If you prefer not to use TVP, these spicy beanburgers are also rather tasty, and a good alternative for those who try to refrain from “meat substitutes” like TVP or tofu.

The hardest part of the recipe is getting the right ratio of wet and dry ingredients so that the burgers stick together when you mould them into shape.  This is achieved by varying the exact amount of breadcrumbs added to the mix. At first, try using a little bit less than the indicated amount and keep adding more until you get them to a consistency where they stick together well but not to your hands.  As always, practise makes perfect.

What you’re going to need:

  • 200 g TVP (Vegetable Protein Mince)
  • 1 small onion, finely chopped
  • 15 ml olive oil
  • 50 ml soy sauce
  • 250 ml boiling water
  • 2 eggs
  • 250 g breadcrumbs
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper

What you have to do:

  1. Mix the TVP in a large mixing bowl with the soy sauce and boiling water and wait for it to puff up (about 2 minutes).
  2. In the meantime, fry the onion in the olive oil over a medium heat until it’s translucent but not brown and add to the TVP mixture.
  3. Add the paprika, curry powder, salt and pepper, and stir well.
  4. Beat in the 2 eggs and add breadcrumbs. Mix well.
  5. Cover the mixture with plastic wrap and place it in the fridge for at least 30 minutes.
  6. Take it out and form it into tightly packed balls, about the size of tennis balls.
  7. Squeeze the balls between your hands to make patties about 1.5 cm thick.
  8. Fry the patties in a little oil over medium heat until they are dark brown on the outside (about 4 minutes per side).
  9. Leave the finished burgers on a wire cookie rack to cool, allowing the oil to run off so as to avoid greasy burgers.
  10. Serve between 2 slices of toasted whole-grain bread with your favourite toppings.

Preparation time: 45 minutes (including 30 minutes setting in fridge)

Cooking time: 20 minutes

Serves: 8

Difficulty: Medium

Continue reading
06Jun 12

Aubergine Purée with Cumin Pitta Bread

Aubergine Purée with Cumin Pitta Bread

This aubergine purée with cumin pitta bread is about as close as you can get to everyone’s favourite Greek restaurant aubergine purée.  It is intended to be an appetiser, but if you’re anything like me, you’ll find it hard to stop eating it and end up ruining your appetite for the rest of the meal.  So either make only half of the recipe, or make sure you’ve got plenty of guests to share it with.  Alternatively, just make a whole lot of it and eat it as your main course – you’ll only need a little salad and some black olives to complete the meal!

If you love aubergine like I do, I also recommend this baked aubergine parmesan with tofu pesto.

To make it pretty, I like garnishing it with black olives, lemon and a bit of red pepper. You can present the dip any way you´d like, or not at all. It´s all up to you.

 

Aubergine Purée with Cumin Pitta Bread
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large aubergine, washed
  • 3tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped very fine
  • 1tbsp lemon juice
  • Pinch cayenne pepper
  • 1tbsp finely chopped parsley
  • 1tbsp finely chopped coriander
  • 6 pieces of pitta bread
  • Extra olive oil for brushing the bread
  • Salt to taste
  • Freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 220ºC.
  2. Baste the aubergine in olive oil and roast it in the preheated oven until it is deeply golden, about 40 minutes.
  3. Leaving the skin on, blend the aubergine adding the olive oil a tablespoon at a time as you blend. The mixture will expand quite a bit.
  4. Add the garlic, onion, lemon juice and cayenne and blend again until the mixture turns light and creamy.
  5. Stir in the chopped herbs by hand.
  6. Transfer the mixture to a serving bowl and place in the centre of a round serving plate.
  7. Cut the pitta bread into quarters and brush both sides with olive oil.
  8. Arrange on a non-stick baking tray.
  9. Sprinkle the cumin seeds over the oiled pitta bread quarters.
  10. Bake in the oven for 5 or six minutes or until golden brown. Keep a close watch to make sure they don't burn.
  11. Serve immediately while the bread is still warm.
  12. Eat by dunking the bread into the purée.

 

Continue reading
04Jun 12

Roasted Tomato and Red Pepper Pasta Sauce

Roasted Tomato and Red Pepper Pasta saucePasta: who doesn’t love it? There are probably just as many different types of pasta as there are sauces to accompany it, and this week I decided to have a go at inventing my own. The result is this Roasted Tomato and Red Pepper Pasta Sauce, which, if I do say so myself,  is simply sublime!

This sauce is a breeze to make, and the roasting adds a rich depth of flavour. I suggest doubling the recipe and freezing or preserving the rest for later.

 

What you’re going to need:

  • 12 medium tomatoes, washed
  • 1 whole head of garlic, wrapped in aluminium foil
  • 1 Spanish onion, wrapped in aluminium foil
  • 1 leek, washed, tips removed
  • 1 red bell pepper, washed
  • 50 ml olive oil
  • 60 g chopped fresh basil
  • 2 tsp salt
  • 1 tsp granulated white sugar
  • 1 tsp ground black pepper

What you have to do:

  1. Preheat the oven to 180ºC.
  2. Place the tomatoes, red pepper, leek, onion and garlic on a baking tray and bake in the preheated oven for 1 hour.
  3. Remove the veggies from the oven and let them cool for 20 minutes.
  4. Remove the skin from the tomatoes (it should peel off easily after baking) and remove the seeds and the hard bit at the top.
  5. Remove the skin and seeds from the red peppers. Don’t worry if you can’t get all the skin off, just get as much as possible.
  6. Remove the aluminium foil from the onion, and peel off the outer layers of brown skin.
  7. Place the tomatoes, red peppers, leek and onion in a large saucepan.
  8. Remove the garlic from the aluminium foil.  Take each clove between your thumb and fingers and squeeze one end over the saucepan.  The melted garlic should slide out easily.  Repeat for the rest of the garlic cloves.
  9. Add the olive oil, sugar, salt and ground black pepper.
  10. Using a handheld blender, purée the sauce until it is very well blended (about 1 minute on high power).  Alternatively, you can use a food processor or regular blender to make the purée.
  11. Mix in the freshly chopped basil by hand.
  12. Add more salt and pepper to taste.
  13. Reheat if necessary and serve on top of your favourite pasta.
  14. Any leftover sauce can be safely stored in an airtight container in the refrigerator for a few days.

Preparation Time:  5 minutes

Cooking Time: 1 hour

Serves: 6

Difficulty: Medium

Continue reading
31May 12

Cream of Courgette Soup

Cream of Courgette SoupI really like eating soup, and this Cream of Courgette Soup recipe has got to be one of my all time top-five!  It has a lot more than just courgettes in it, so I guess it’s not technically a simple cream of courgette, but I find that the celery provides a nice tangy contrast while the carrots and potato give it a bit more depth.  And the nutmeg, well, that’s probably the whole secret to this incredibly tasty soup!

I strongly suggest leaving the skin on the courgettes, mostly because that’s where a lot of the nutrients are, but also because it gives a nice green colour.  I’ve also used cornflour rather than cheese or cream to thicken the mix in order to make it vegan-friendly, but if you prefer, you can go ahead and use those as you would in any other creamy broth (such as this roasted fennel and somerset cider soup).

What you’re going to need:

  • 4 medium size courgettes, washed
  • 2 large carrots, peeled
  • 2 medium potatoes, washed and peeled
  • 4 celery ribs
  • 1 large Spanish onion
  • 1 litre vegetable stock
  • 2 tsp dry parsley
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 1.5 tsp water
  • 4 tbsp olive oil
  • fresh coriander to garnish

What you have to do:

  1. Chop all the vegetables into medium sized chunks (the size isn’t very important since they’re going to be puréed anyway).
  2. Heat the olive oil in a large stock pot over medium heat until it’s hot but not smoking.
  3. Sauté the onion for about 2 minutes.
  4. Add the courgettes, carrots, celery and potatoes and sauté for 20 minutes.
  5. Stir often so it doesn’t burn or stick.
  6. Add the vegetable stock, parsley, nutmeg, bay leaves, black pepper and salt.
  7. Bring to the boil and then simmer for 20-25 minutes, or until the carrots and potatoes are tender.
  8. Remove from heat and remove the bay leaves.
  9. Purée the soup with a hand blender or in a blender or food processor until smooth and creamy.
  10. Mix the cornflour with the water to a make a thick paste.
  11. Add the cornflour paste to the soup and mix it in well.
  12. Garnish with a few coriander leaves and a dash of nutmeg and serve.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Difficulty: Medium


Continue reading
28May 12

Potato and Gruyère Cakes

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!

Potato and Gruyère Cakes
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 900g potatoes
  • 1tbsp olive oil
  • 2 medium leeks, white part only, cut in half lengthwise, washed and sliced
  • Salt and pepper
  • 2tsp minced garlic
  • 2 large eggs
  • 2tbsp Crème Fraîche plus extra to garnish
  • 100g Gruyère cheese, grated
  • 1.5tbsp flour
  • Oil for the frying pan
Instructions
  1. Place the potatoes in a pot of cold water and bring to the boil.
  2. Lower the heat and simmer, uncovered, until they are tender but not quite completely cooked, about 25 minutes.
  3. Drain and set aside to cool.
  4. When cool, peel and grate using a coarse hand grater, or a food processor.
  5. Heat the olive oil in a medium frying pan and add the leeks and a few pinches of both salt and pepper.
  6. Cook over medium heat until the leeks start to get soft, about 3 minutes.
  7. Add the garlic and cook for another minute. Add a little water if necessary to avoid having the leeks stick to the pan.
  8. In a mixing bowl, combine the leeks, potatoes, ½ teaspoon of salt and a pinch of pepper.
  9. Beat the eggs and crème fraîche together in a separate bowl and then mix into the potato mixture.
  10. Mix in the cheese and flour and stir well.
  11. Form the mixture into little cakes about 7 to 10 cm in diamater and about 1 cm thick.
  12. Cook in a well-oiled frying pan over medium heat until crisp and golden, about 5 minutes per side.
  13. Serve immediately with a dollop of crème fraîche.

 

Continue reading
18May 12

Baked Fennel with Tomato Gratin

Baked Fennel with Tomato GratinThere’s something very comforting about au gratin dishes; somehow the melted cheese and breadcrumbs seem to make all your troubles just fade away while you’re eating them!  This baked fennel with tomato gratin is no exception, and the Italian cheeses and whole-wheat bread crumbs seem to hit that special place in your belly that warms your body and soul.   (Fennel also goes well with bell peppers in this pancetta, fennel and sweet pepper tart.)

Fennel is one of my favourite veggies, and its subtle anise flavour makes the perfect bed for the gratin, especially after the baking brings out its natural sweetness.

 

What you’re going to need:

  • 4 young fennel bulbs
  • 1/2tsp salt
  • 4 medium tomatoes
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch scallions
  • 1 clove garlic
  • 110g Ricotta cheese, crumbled
  • 85g Parmesan cheese, freshly grated
  • 65g whole-wheat bread crumbs
  • 2tbsp extra virgin olive oil
  • Pepper to taste
  • Pinch of cayenne pepper

What you have to do:              

  1. Preheat the oven to 205ºC.
  2. Trim the fennel and quarter lengthwise.
  3. Cut the core out of each piece without removing the leaves.
  4. Chop up the tender leaves and set aside.
  5. Bring 2 litres of water with 1/2tsp of salt to the boil.
  6. Add the fennel quarters to the boiling water and blanch for 6 minutes, then submerge in cold water and drain thoroughly.
  7. Remove the cores from the tomatoes.
  8. Plunge the cored tomatoes into boiling water for a few seconds and then transfer to cold water to loosen the peels. Remove the peels, cut into quarters and dice finely.
  9. Wash the parsley and finely chop the leaves.
  10. Trim the green onions, then wash thoroughly and cut into fine rings, including the tender green part.
  11. Peel the garlic and mince.
  12. Combine the Ricotta cheese with the tomatoes, flat-leaf parsley, fennel leaves, garlic, green onions, Parmesan cheese, bread crumbs and olive oil and mix thoroughly.
  13. Season to taste with salt, pepper and cayenne pepper.
  14. Place the fennel quarters in a baking dish.
  15. Spread the tomato gratin over the top.
  16. Bake in the preheated oven for 25-30 minutes, or until the gratin is nicely browned.
  17. Serve hot.

 

Preparation Time:  35 minutes

Cooking Time: 25-30 minutes

Serves:  4

Difficulty: Medium

Continue reading
01May 12

Feta Cheese Stuffed Tomatoes

Feta Cheese Stuffed Tomatoes

 

It’s funny how life is. I remember when I was a kid, I used to absolutely loathe baked tomatoes, to the point where I would actually get so angry with my mother when she prepared them that I wouldn’t speak to her for days afterwords!  Nowadays I just can’t seem to get enough of them. Sorry about all that trouble, Mum!

These feta cheese stuffed tomatoes are a real pleasure to make and even more of a pleasure to eat.  I’m a huge fan of feta cheese anyway; it’s the best thing the Greeks ever invented, well, aside from philosophy, astronomy and all of that, of course!  I particularly love the way the baked tomato and cheese just melts in your mouth when you bite into it.

It’s very important to use the ripest tomatoes you can find; they should be a nice deep red colour, not orange or green. If your tomatoes aren’t ripe enough yet, put them in a paper bag in a dark place like a cupboard for a day or two, and they should ripen up quite quickly.

Tomatoes have all types of sizes and flavours. If you prefer bite-sized treats to serve at a party, I recommend these pesto filled cherry tomatoes.

What you’re going to need:

  • 4 medium-sized, very ripe red tomatoes
  • 2tbsp finely chopped scallions
  • 2tbsp finely chopped fresh flat-leaf parsley
  • 125g finely crumbled feta cheese
  • 65g bread crumbs
  • 3tbsp olive oil

 

What you have to do:

 

  1. Preheat the oven to 175°C.
  2. Carefully cut the tops off of the tomatoes.  Use a very sharp knife; if not, you’ll probably end up destroying the tomatoes.
  3. Using a spoon, carefully scoop out the pulp and the seeds.
  4. Save the pulp and throw the seeds away.
  5. Coarsely chop the tomato pulp.
  6. In a small bowl, combine the tomato pulp with the scallions, flat-leaf parsley, feta cheese, bread crumbs and olive oil. Mix well.
  7. Spoon the mixture into the hollowed-out tomatoes, filling them until the filling is level with the top of the tomato.
  8. Place the tomatoes right side up in a 20cm square baking dish and bake for 15 minutes in the preheated oven.
  9. Serve the stuffed tomatoes steaming hot.

 

Preparation Time:  35 minutes

Cooking Time: 15 minutes

Serves:  4

Difficulty: Easy

Continue reading
30Apr 12

Cabbage and Barley Soup

Cabbage and Barley SoupOne of the most underrated vegetables in modern cooking has got to be cabbage.  It’s got a lot of vitamin C, and even though it is quite filling, it is very low in calories. Even more importantly, it tastes absolutely wonderful, even if the smell while cooking can be a little off-putting to some people!  In any case, yesterday I found a head of green cabbage buried at the bottom of my refrigerator and decided to make this barley and cabbage soup recipe. (Also try this Danish red cabbage.)

The pearl barley adds a nice chewy touch to the soup and is also full of lots of essential amino acids and apparently even helps to regulate blood-sugar levels.  All in all, this is a very healthy soup, although I suppose the sour cream might take away from that a little bit, so you can omit it if you’re dieting or lactose intolerant.

What you’re going to need:

  • 1 small head green cabbage
  • 125g pearl barley
  • 1 small leek, washed and finely diced
  • 1 carrot, peeled and finely diced
  • 1 stalk celery, washed and finely diced
  • 1tbs olive oil
  • 65ml dry white wine or vermouth
  • 1 litre vegetable stock
  • Salt and pepper to taste
  • 10g parsley
  • 1 bunch fresh chives
  • 65ml sour cream

 

What you have to do:

  1. Cut the cabbage into quarters and cut out the core. Wash, dry and cut into thin strips. Set aside.
  2. Rinse the barley well and then dry.  Set aside.
  3. Heat the oil in a large saucepan over medium-low heat.
  4. Add the leek, carrot, and celery, and sauté for about 5 minutes or until the vegetables are just tender.
  5. Add the barley and sauté for about 2 more minutes.
  6. Add the wine and continue cooking until most of it has evaporated.
  7. Stir in the cabbage.
  8. Pour in the vegetable stock and bring to the boil.
  9. Reduce heat to a simmer, cover and cook for 60-75 minutes, or until the barley is tender.
  10. Season with salt and pepper to taste.
  11. Wash the chives and cut them up into fine rings.
  12. Garnish the soup with a tablespoon of sour cream and sprinkle some of the chives and parsley on top.

Preparation Time:  10 minutes

Cooking Time: 90 minutes

Serves:  4

Difficulty: Easy

Continue reading
20Apr 12

Red Lentil and Sweet Potato Soup

Red lentil and sweet potato soupIt’s funny, as a kid growing up, I always hated sweet potatoes (and pumpkin for that matter, as they’re virtually the same when cooked), and it was all my mother could do to get me to eat even the tiniest mouthful.  However, somewhere along the way, I developed a taste for them, especially when they’re mixed with other veggies or pulses that I like more.  I invented this Red Lentil and Sweet Potato Soup one day when I had some sweet potatoes I needed to use up before they went bad, and the result was an instant success both for me and my family.

The soup is very filling and the sweet potato provides lots of dietary fibre, beta carotene and vitamin C.  As I mentioned before, cooked sweet potato and cooked pumpkin are virtually identical in taste, so if you want, you can go ahead and substitute an equal quantity of pumpkin for the sweet potato to create a tasty pumpkin soup.

What you’re going to need:

  • 2 medium-sized sweet potatoes, peeled and chopped
  • 2 medium potatoes, washed and chopped
  • 1 small onion, peeled and chopped
  • 500g red lentils
  • 1.5 litres water
  • 3 tbsps extra-virgin olive oil
  • ½ tsp ground black pepper
  • 1 tbsp ground coriander
  • 1.5 tsp curry powder
  • 1 bay leaf
  • 1-2 tsps salt (to taste)
  • 3 tbsps fresh coriander, finely chopped
  • 1 tbsp Spanish Sherry Vinegar

What you have to do:

  1. In a large stockpot, sauté the chopped onion in the olive oil over medium heat for 3 or 4 minutes, or until the onion turns translucent.
  2. Add the potatoes, sweet potatoes and lentils and sauté for 2 minutes, stirring constantly.
  3. Add the salt, curry powder, ground coriander, black pepper and bay leaf and sauté for another minute.
  4. Add the water and stir well, make sure you get any spices that may have stuck to the bottom.
  5. Cover the pot, bring to the boil, then reduce to a simmer and cook for about 25 minutes or until the potatoes and sweet potatoes are nice and soft, stirring occasionally.
  6. Remove from heat and mash with a potato masher to make a slightly chunky purée.
  7. Adjust salt and pepper to taste.
  8. Serve in soup bowls and garnish with a teaspoon of fresh coriander and a splash of sherry vinegar.

Preparation Time:  5 minutes

Cooking Time: 40 minutes

Serves:  4

Difficulty:  Easy

Continue reading
18Apr 12

Pumpkin Ravioli

Pumpkin RavioliI made this pumpkin ravioli last weekend when I had some friends over for lunch, and the verdict was unanimously positive – everyone loved it!  Which was a good thing too, because it definitely took a bit of work to prepare.  The baked garlic and sun-dried tomatoes provide a great counterpoint to the sweet pumpkin, and the filling just melts in your mouth when you bite into it.  The recipe calls for a pasta machine, but if you don’t have one, you can roll out the dough by hand.  It takes a bit more time but won’t make any difference to the taste; just make sure you get the dough as thin as you can.  About 3mm is thin enough.

Filling your pasta is a great way to add flavour to the dish. For more variations, try this scrumptious tortelli piacentini recipe.

What you’re going to need:

For the pasta:

  • 250g flour
  • 2 eggs
  • A pinch of salt

For the filling:

  • 4 garlic cloves, skin on
  • 400g pumpkin, peeled and seeded
  • 120ml cottage cheese
  • 3 sun-dried tomatoes in olive oil, drained and finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

What you have to do:

For the pasta:

  1. Place the flour, eggs and salt in an electric mixer and blend into smooth dough.
  2. Knead the dough for 5 minutes on a lightly floured surface.
  3. Wrap the dough in clingfilm and let it set in the refrigerator for 20 minutes.
  4. Divide the dough into 4 equal portions and roll them out lightly to half a centimetre thick.
  5. Pass the pieces through a pasta machine on the thinnest setting.
  6. Let the pasta dry for 10 minutes on a clean cloth.
  7. Use a drinking glass about 7cm in diameter to cut the pasta into circles.

For the filling:

  1. Preheat oven to 200ºC.
  2. Bake the unpeeled garlic on a baking sheet and bake for about 10 minutes or until soft.
  3. Steam the pumpkin for 6-8 minutes or until tender.
  4. Drain well.
  5. Peel the garlic and add to the pumpkin.  Mash well with a potato masher.
  6. Add the sun-dried tomatoes, cottage cheese, salt and pepper.
  7. Mix well.
  8. Place a heaping teaspoon of the pumpkin mixture in the centre of half the pasta circles.
  9. Wet the edges of the pasta with a little water on the tip of your finger and fold in half in a semi-circle.  Press down firmly on the edges to seal the ravioli.
  10. Bring a large pot of water to the boil and add the ravioli.
  11. Boil for 4 minutes.
  12. Drain well and serve plain or with your favourite pasta sauce or cheese. I personally like sprinkling a bit of Feta cheese on top.

Preparation Time:  45 minutes

Cooking Time: 15 minutes

Serves:  6

Difficulty:  Hard

Continue reading