I was asked by my dear brother in-law some time back if there is such a thing as a vegetarian paella and I said yes just replace the meat or fish with vegetables. I had never made it before but always enjoyed the passionate description given by TV chefs when they make or try paella. Every time I would say to myself I should make it but never did venture out to try and find a recipe or recreate a traditional paella with just vegetables.
So as he was coming around for dinner one day I thought let me try making it. I looked at various different traditional recipes. Some had just seafood and others with game and seafood mixed together. Certain things that came out of my research were that there is usually wine, saffron, and specific types of rice used. However the method changes per region and family recipe, much like the Indian biryani or the Creole rice dish jambalaya, which I make often. So I started thinking of the vegetables that I could use, or that would have similar colours to a seafood paella – orange, black, green, red etc. It turned out to be a tasty dish which we all enjoyed.
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On a recent visit to my local library I met a friend who was looking for ideas on hosting a dinner party for a few friends. She was thinking of a Moroccan theme so in my enthusiasm I suggested serving Moroccan Style Vegetables with Couscous as it is so simple to make and would fit the theme she was thinking of.
I first saw a version of this recipe a couple of years back in a supermarket magazine where it was giving ideas on how to use a tagine and this was the vegetarian option. The vegetables were slightly different in the magazine so when I recreated it at home, I just used the vegetables that I had and it turned out to be really good. As I don’t have a tagine I just roasted the vegetables in the oven.
This recipe reminds me of the time when we went on a desert safari excursion on a trip to Dubai. The desert safari included a traditional meal and this dish was served as the vegetarian option. The vegetables were less tasty but the idea of the couscous I got from there so I mixed the two together to create this meal.
This dish of Moroccan Style Vegetables with Couscous works well for large gatherings where you want to try and have fuss free cooking plus it would be good to take on picnics as it tastes good when served cold. The best thing about this dish is the fact that not only is it simple to make, especially for a large group, but it is vibrantly colourful, which to me is brilliant as half of the way we enjoy food comes from the visual impact.
I was told by Parita from Parita’s World about this event on Moroccan food hosted by Home Cook Recipes and originated by Holy Cow!
I look forward to seeing other vegetarian/vegan recipes from this event.
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In the past I have made many different kinds of bread. A few years back I found a wonderful recipe book from the library on breads, cakes and biscuits. I tried out quite a few recipes from it. This is one of the recipes from the book but I added the mixed seeds and lemon to make it my own. I also had a recipe from my aunt for courgette bread for some time but never actually got around to trying it. That was until I came across this similar recipe in the book from the library which reminded me to try it again. I liked this recipe as it did not have any eggs whereas the recipes that I have seen before did contain eggs. This bread goes well with all kinds of soups, especially tomato soup, or to eat on it’s own with some butter while still warm :p .
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