It's 'back to basics' at Random Recipes this month, just the pure and simple Random Recipe Challenge. I took the lazy route of shutting my eyes and pointing at my book shelves, rather than doing things by numbers, but the random book I chose was Rose Elliot's "The New Vegetarian Cookbook". There isn't anything much new about it now as it was published in 1986! It's a great little book so if you don't own a copy, look out for one.
Again, I just 'let the book fall open naturally at the place' (fans of Ivor Cutler may appreciate that) and found myself at p75 in the Quick Main Meals section. I chose to make the Apple and Raisin Compote because I had some apples which arrived in my grocery delivery in a somewhat bashed state, not great for eating but perfect for cooking and holding their shape. I combined them with some Bramley cooking apples which cook down to a nice mush.
Apple and Raisin Compote
750g/1 and a half pounds cooking apples, peeled, cored and sliced
2 tsp honey (recipe states 2 tbsp but I found 2 tsp to be enough, I used Scottish Heather Honey)
1 small, well scrubbed orange
pinch of ground cloves
50g/2oz raisins
To serve: Greek Yogurt (I used 0% Fat Greek Yogurt)
Put the apples in a heavy-based saucepan with the honey, orange rind and juice, ground cloves and raisins. Heat gently for 10 minutes until the apples are tender. Serve hot or cold with the yogurt.
Easy isn't it? But I tell you the smell of the honey, apples, cloves and orange was divine, I wish I could share it with you.
If you would like to take part in the Random Recipes Challenge, visit Dom at Belleau Kitchen for full details. The challenge is open until 29th August, 2012.
I used the photo of this recipe for the 365+1 photo prompt/digital layout that I do on my other blog for crafting, Serial Crafter, I thought I'd share the layout here too!
There weren't any real instructions as to how to choose your Random Recipe this month just that it should be a soup or salad to meet the requirements of No Croutons Required.
I decided to pile up the cookbooks I own, which actually mention Vegetarian in the title. The first three have been well used and, I have to say that, looking at the photograph, rather disgustingly grubby (blush). However, I have probably had them for about 20 + years so maybe not so surprising.
Gail Duff's Vegetarian Cookbook is a fantastic book and was much used in my 'wholefood' period in the late 70's early 80's! Rose Elliot is, of course, one of the most popular of British Veggie food writers. And it is interesting to see that Pamela Westland features, as it was her Casserole Cookbook that my last Random Recipe came from.
So with a bit of random magic, the book of choice was:
There aren't actually very many soup recipes in this book, I decided to go for the first one I came to and it was EASY TOMATO SOUP.
And there it is! A lovely creamy soup of the consistency of the famous Heinz Tomato Soup, rich colour and super quick and easy to warm you up on a cold day.
Thick and creamy soup, very quick and easy to make.
Ingredients
2 tbsp olive oil
1 onion, chopped
350g potatoes, peeled and diced
450g fresh tomatoes, peeled and sliced
400g/14oz tin tomatoes
900ml vegetable stock
sea salt and black pepper
2 tbsp chopped fresh basil or parsley
Instructions
1. Heat the oil in a large saucepan and add the onion.2. Fry for 5 minutes then put in potatoes and tomatoes and continue to cook over a low heat for 10 minutes, stirring occasionally.3. Add the water or stock and bring to the boil.4. Cover and simmer for 15-20 minutes, until the potatoes are soft.5. Blend the soup until smooth. Reheat gently,6. Serve in heated bowls with chopped fresh basil or parsley sprinkled on top.
Lunch today was Salad Nicoise, with new potatoes, french beans, tomatoes and tuna on a bed of lettuce. Supper was Minty Lamb Kebabs with pitta bread, tabbouleh and salad. The tabbouleh is a recipe by Rose Elliot in The New Vegetarian Cookbook, not so new now as it was published in 1986! I've included the recipe below. Coconut Orange Jelly with strawberries and mango. This was a little experiment, I had half a can of coconut milk left after making a Thai prawn curry last night, so decided to make a 'milk' jelly. Very simple, melt the jelly as per packet instructions add the coconut milk and enough cold water to make up to 1 pint (or as the instructions on the packet) pour into a dish and put in the fridge to set. You do have to go and give it a bit of a mix after about 10 minutes or it will separate but I only had to do it once. It was really delicious with the fruit.
Cracked Wheat Salad (Tabbouleh)
100g/4oz bulgur wheat 300ml/1 1/2 pint boiling water 2 tbsp lemon juice 1 tbsp olive oil 4 tbsp chopped parsley 4 tbsp chopped spring onion 2 tbsp chopped mint 2 tomatoes, skinned and finely chopped salt & freshly ground pepper 4 lettuce leaves
To garnish lemon slices tomato slices
Put the wheat into a bowl and cover with boiling water. Leave for 10 -15 minutes, until the wheat has absorbed all the water and puffed up. Add the lemon juice, oil, chopped parsley, spring onion, mint and tomato. Mix well and season to taste. Put two lettuce leaves on two serving plates or in one large blowl, then spoon the salad mixture into the lettuce leaves. Garnish with the lemon and tomato slices.
This blog reflects my love of cooking, cookery books, blogs and recipe websites. I love to eat, so welcome to my farm kitchen, come and see what I am cooking and eating today.
