Archive for the ‘Side / Starters’ Category

Broccoli Burgers

Wednesday, May 20th, 2009

broccoli-burgers

Sometimes it is good to think outside the box and try new flavours. As mentioned before, I tend to make either potato or bean burgers at home. However being vegetarian there are unlimited possibilities of the various different vegetables and pulses that can be used. Whilst visiting one of my favourite blogs recently I came across a broccoli burger recipe and thought I must try this. I modified the recipe slightly by adding sesame seeds and red capsicum peppers to give it a nutty and sweet tangy flavour. The result was wonderful and I got a lot of creative ideas and thoughts flowing for making different vegetarian burgers. So watch this space for a few more burger recipes ….

These burgers are also healthier because broccoli is high in vitamins C, K, and A, as well as dietary fibre and it also contains multiple nutrients with potent anti-cancer properties. Broccoli is usually boiled or steamed, as per the old ways of cooking vegetables, however in recent years more research has shown that if eaten raw you get more of the benefits of the vegetable. Other methods of cooking are also good for cooking vegetables especially stir  fries as they cook the vegetables at a very high heat and quickly, hence a lot of the nutrients still remain intact. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have been shown not to reduce the presence of these compounds.

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Chilli Garlic Cassava Chips

Friday, May 1st, 2009

chilli-garlic-cassava-chips

There are many spicy foods that are good to serve at parties and as a good filling starter or snack. These Chilli Garlic Cassava Chips are perfect, especially when its accompanied with your favourite dipping sauces or ketchup. Like garlic bread or fries/chips, the combination of garlic and chilli with the fried cassava makes a yummy crunchy treat.

I recently made this dish when my friend had come over for dinner, she asked me to make something different with cassava and I thought it was a good opportunity to try this recipe out. My husband had first tried this recipe at a restaurant and was very keen for me to try it so I could recreate it at home, like the chilli paneer he had first tried at an Indian pub.

It is just amazing how by adding a few simple basic ingredients the taste changes. When we used to have cassava  in Malawi, it used to be simply boiled and then served with some salt, chilli powder and lemon juice, or fried and made into crisps.  We also used to use  the flour to make various different savoury snacks. Indians also tend to eat cassava, potato etc. whilst fasting, so there are many recipes that we used to make. As I’ve grown up I’ve had more and more varied recipes using cassava as friends and family have tried experimenting with different methods of cooking and adding different ingredients.

Cassava is also known by many names including Mogo and Yuca (not to be confused with Yucca) and one of its products include Tapioca.

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Leek & Potato Soup

Saturday, April 18th, 2009

leeks

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Leeks! Why did I not try these before now? It is the question I asked  myself when I bought them and made this soup the first time last month. They are visually amazing with wonderful layers and colours, so fresh and vibrant, just like the colours of new life coming up in Spring. Then there is the taste, subtle yet very distinct. Coming from the onion family it has a very delicate onion taste. I decided to use leeks to make a soup just to try the basic taste, not to mention many recipes I have read include putting leeks in soups and stews.

leek-and-potato-soup

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Scrambled Tofu

Friday, April 3rd, 2009

scrambled-tofu

Tofu is fairly recent regular addition to my kitchen /cooking. It is very similar to paneer, which is an Indian cheese that does not have any particular taste and can be used for sweet and savoury recipes. As a result I use tofu more regularly. It absorbs all the flavours and hence makes it very versatile.

A few years ago I bought a basic quick vegetarian recipe book from a supermarket and Scrambled Tofu was one of the recipes in it. It was a simple red capsicum, tofu and chives scramble. I like the idea and added a few other ingredients to give extra taste and flavour to the tofu. This is a good breakfast / brunch recipe, or even to eat as a healthy snack and a good alternative to scrambled eggs.

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