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!
Kashke Bademjan (Persian Eggplant Dip) Like this Kashke Bademjan recipe? You’ll love my online Persian cooking class! Bademjan is Farsi for eggplant, kashk is fermented whey, and kashke bademjan (roasted eggplant dip) is one of my favourite Persian dishes. My friend Parya-joon made a huge bowl of it for my last birthday party which was […]
Persian Omelet Like this recipe? You’ll love my online Persian cooking class! What Persians call omelet is more like what I would call scrambled egg with tomato. It’s usually not a pretty dish, but it is a tasty one that appears on almost every breakfast menu in Iran. Typically the egg is finely scrambled so […]
Skordalia Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! Skordalia, Greece’s famous garlicky white dip, is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. […]
Pa amb Tomàquet Like this recipe? You’ll love my online Spanish cooking class! Called pan con tomate in other parts of Spain, this classic Catalan snack is about as simple and delicious as you can get. There are many variations, but this is how it was taught to me many years ago by my Catalan […]
Patatas Bravas Like this recipe? You’ll love my online Spanish cooking class! Named for the ‘bold’ sauce that coats them, patatas bravas are deep-fried potato cubes in a spicy, tangy tomato sauce. They’re one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time then refrigerated and […]
Herb Scones Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or […]
Cheese Scones Like this recipe? You’ll love my online British cooking class! Given scones’ British heritage, I like to use a good crumbly cheddar in my cheese scones; most of it mixed into the dough and a little saved to sprinkle on top. I use Pepe Saya buttermilk for an added tang, but use regular […]
Pumpkin Scones Like pumpkin scones? You’ll love my online Australian cooking class inspired by Matt Moran! Pumpkin scones are perhaps the most Australian scone of all, made famous by the late Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which […]
Apple & Pecan Salad Like this recipe? You’ll love my online cooking class featuring the food of America’s Deep South! https://youtu.be/sk7DGXIOwEU Two of the American South’s favourite ingredients, crisp sweet apples and crunchy pecans, come together in this simple salad that’s a bit like a Southern version of Waldorf salad. I like the way apple […]
Salade Verte – How To Dress A Green Salad Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! A simple green salad (salade verte in French) is the ideal accompaniment to so many dishes, whether it’s made from just one type of leaf or a mixture of several. Salade verte […]
