I was vegetarian for most of my teens and twenties and I still love the diversity of plant-based dishes the world’s cuisines offer. Some of these recipes contain anchovies or optional meat ingredients, which you can simply omit. Vegetarian recipes are colourful, tasty, usually quick and easy and, as my carnivorous husband likes to say, they go so well with meat! Use these vegetarian dishes as a meal in themselves, an accompaniment to a meat dish, or a starting point for your own inspiration!
Buckwheat Polenta with Mushrooms & Gorgonzola Join my food & wine tour to Italy to discover more Italian regional specialties! On the first day Franz and I were in Lombardy researching A Lombardian Cookbook, Alessandro took us up to the hunting lodge of his family friends Elsa and Tulio. There in the high mountain sunshine, […]
Spinach & Cheese Triangles Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! Fillo pastry forms a delicious case for all sorts of fillings, meat and vegetable alike. Use this recipe as a starting point for your own creations – combine ricotta, haloumi, akawi or any Middle Eastern white cheese […]
Gai Lan with Garlic Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! Chef Paul Carmichael taught me this way of preparing gai lan (also known as Chinese broccoli). It makes an easy side dish to serve with almost anything, from Caribbean escovitch (see video below) to an Asian curry […]
Tarte Flambée Forestière Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! While restaurants in France and abroad add all sorts of toppings to tarte flambée (flammekueche) these days, the traditional toppings I’ve always seen in Alsace are crème fraîche and onion with either speck or mushrooms (or both). So […]
Insalata di Radicchio e Bruciatini Like this recipe? Eat radicchio e bruciatini in Ravenna on my small group food & wine tour of Northern Italy. Insalata di radicchio e bruciatini is a classic salad from Romagna, the eastern half of Emilia-Romagna. The name ‘bruciatini’ means burned and refers to the colour of the cubes of […]
Muhammara Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! Muhammara is an easy Turkish capsicum and walnut dip that’s so delicious, you’ll be whipping it up to serve alongside everything. It’s especially good with seafood and a wonderful addition to a mezze table. I like to oven roast capsicum […]
Sigara Borek (Turkish Cheese & Herb Rolls) Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! Börek filled with cheese and herbs is one of my favourite food experiences from my travels in Turkey. I remember arriving early one morning in the eastern town of Tatvan having caught the overnight […]
Borani Laboo (Persian Beetroot & Yoghurt Dip) Like this recipe? You’ll love my online Persian cooking class! Persian food is colourful, tasty and healthy. Borani (sometimes written burani or boorani) are Persian vegetable dips made with a tangy yoghurt base, that fire up the appetite for what’s to come and also cut through the rich […]
How To Make Garganelli Pasta Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Garganelli Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g (3½oz) of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to […]
Rösti Discover more Swiss regional specialties on my small group food & wine tour of Switzerland! Talking about a ‘potato’ rösti in Switzerland is redundant (like ‘cheese’ fondue) as there’s only one type of true rösti and it’s made from potato. Swiss menus don’t generally offer much for vegetarians, but most have rösti with either […]
