Vegetarian

In denial!

/ sbaskitchen / 2 Comments

Lockdown number 5, winter, dull days and cold weather…

The COVID lockdown I can deal with.  Its supposed to be a short one, just five days, we will see…

Winter and cold weather are another thing!  I cannot cope with the cold weather, the shorter daylight hours, dull days, oh, and did I mention the cold…  I know we are now on the right side of the solstice and the days are getting longer, but last night I was in denial… I needed warm weather and warm weather food that would suit a cold winter’s night.

So with dodgy tomatoes on hand, some sad looking basil that needed to be used up, I decided to try and make a flavourful tomato soup.  I started with a recipe, but that soon went out of the window!  Winter tomatoes are nothing short of sad and flavourless – nevertheless they needed to be used, and I needed  a touch of summer.  So with garlic, red onions, dodgy winter tomatoes, sad basil, and some tomato paste, I set to work. Continue reading →

Marinated Coleslaw

 

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Marinated Coleslaw
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

I was asked to prepare the coleslaw to be served at the Banquet for the 2017 Shakespeare Festival in nearby Stratford, but they needed quantities for approximately 120 people! I used my mum's recipe for the dressing. The salad was served alongside orange glazed leg ham , baked potatoes and a root veg bake.

Category: Salad, Side Dish
Quantity: 10 cups
Author: sbaskitchen
Ingredients
  • 1.2 kg cabbage thinly shredded
  • 170 g red onion thinly sliced
  • 2 large carrots 220g, grated
  • 2/3 cup celery 100g, thinly sliced
  • 1/2 cup raw sugar
  • 2/3 cup vinegar
  • 1 teaspoon celery salt
  • 1/2 cup olive oil
  • 1 teaspoon mustard powder
  • 1 tablespoon horseradish cream
  • 1 1/2 tsp sea salt
  • 1/4 tsp reshly ground black pepper
Instructions
  1. Combine the cabbage, onion, carrot and celery together in a large container, and mix well. Sprinkle the raw sugar over the vegetables.
  2. Place remaining ingredients into a saucepan and bring to the boil. Boil for 2 minutes.
  3. Pour over salad, and cover immediately. Allow it to cool slightly and then refrigerate for 24 hours.
  4. Just before serving toss the salad, check the seasoning and adjust, if necessary.
  5. Arrange in a serving dish and serve.
Notes
  • Ensure that the container you are using has a lid to cover the salad while it is marinating.
  • You may need to drain some of the dressing from the salad prior to placing it in a serving dish.
  • You can replace the red onion with white onion if you wish.
  • The method used in this salad is more like that for a quick pickle, making it the ideal prepare ahead salad for large numbers.
  • I have made much smaller quantities and served the salad after only an hour or two of marinating, it was still delicious.
(Updated 22 August 2023)

 

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Asparagus, Cheese and Shallot Tart

 

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Asparagus, Cheese and Shallot Tart
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Always a must when asparagus is in season.

Category: Savoury Pies & Tarts
Keyword: Asparagus and Tarragon, Asparagus Tart
Quantity: 4 Serves
Ingredients
  • 1 quantity of Savoury Potato Pastry
  • 2 - 3 shallots, thinly sliced
  • 1 tbsp butter
  • 10 thick asparagus spears, split in half lengthways (approx. 2 bunches)
  • 3 eggs
  • ½ cup cream
  • 1 tbsp fresh tarragon
  • ½ cup grated cheese
  • salt, to taste
  • freshly ground black pepper, to taste
Instructions

  1. Grease tart tin and set aside.

  2. Roll out pastry and line the tart tin. Place in refrigerator for 30 minutes.

  3. Preheat oven to 200˚C (180˚C fan).

  4. Remove the tart base from the refrigerator and cover the pastry with baking paper. Weight the paper using rice, dry beans or ceramic pastry beads, and bake the tart base in a preheated oven for 20 minutes.

  5. Meanwhile, heat the butter in a small pan and gently sauté the shallots until soft. Set aside.

  6. Add eggs and cream to a jug or small bowl, season with salt and pepper, and use a fork to whisk together.

  7. Remove the blind baked tart shell from the oven and remove the baking paper and weights.

  8. Spread the shallots over the base of the tart shell, and sprinkle with two-thirds of the cheese.

  9. Trim the asparagus to fit crossways over the tart, and lay over the shallot and grated cheese.

  10. Place the tart in the oven and carefully pour in the egg mix (prevents any spillage between the bench and the oven). Sprinkle over the remaining cheese and a little black pepper, and bake for 25 minutes, or until just set.

  11. Serve at room temperature.
Notes
  • Link to recipe for Savoury Potato Pastry - Gluten Free
  • You can use a store-bought, or homemade, savoury short crust pastry for the tart base.
  • Don't throw away any off-cuts from the asparagus. Freeze it to add to other asparagus and make asparagus soup.
  • I use any suitable cheese that I have on hand, often a blend which may include some of the following: cheddar, a little parmesan, some mozzarella, gruyere, swiss...

If you have a moment, I would love to hear your thoughts on what you see on this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

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