Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. Returning to Italy, she embraced the seasonal, vegetable-friendly foods and, after eliminating meat from her diet, felt better than ever. Naturally Vegetarian is a celebration of Italy's colours, smells, and flavours and will show readers a new side to the traditional Italian kitchen. Title: Naturally Vegetarian: Recipes and Stories from My Italian Family Farm (Hardcover) Author: Solfrini, Valentina Publisher: Penguin Random House Company Date Published: Hardcover – Illustrated, 9 Nov. 2017 Category: Cooking, Food & Wine Subject: Vegetarian - General Binding: Hardcover Reading Age: Books for Adults No. Of Pages: 224 pages Language: English ISBN-13: 978-1101983591 Amazon Price: £31.99
Sharing messy art and craft fun for preschoolers with the help of my own little filth wizards.
So strange!
Warm your bones and fill your belly with this easy-to-make sancocho, a comforting Puerto Rican meat and root vegetable stew.
Latvia-based MapleApple, a mother and daughter duo, knit a bountiful harvest of produce solely from wool and acrylic yarn. The faithful recreations of turnips, carrots, lemons, and leeks are available as individual pieces or sold together as large sets. All pieces are child-safe and you can see much more in their shop. More
Snapping and scoffing. I’ve had my camera a couple of years and have loved every minute of using it, and while I was pleased with how far I’d come teaching myself photography, I felt I’d reached a wall.
Create your own felt play food for your little one! From vegetables to fruit and bread, felt play food is a fun DIY!
Crisp Eggplant with Fish Fragrant Sauce is a dish created by Victor Liong made with crispy fried eggplant in a sweet, tangy and sticky sauce topped with fresh herbs and chillies
Discover A Method To Support Healthy Blood Sugar Levels Hi, my name is James Walker and I want to share a formula with you that supports...
From pork to cabbage, just about any hardy ingredient will love this off-script technique.
You know that warm happy feeling you get when you eat delicious #vegan food... Yep that's how I felt during the two hours I spent devouring this 🙋🏼 #sloweaterclub No oil or salt added and this dish...
Do you know the feeling when you eat something so good you can’t wait to have it again? Well that was how I felt yesterday when I made the red cabbage and walnut tart. Let’s face it, ca…
Inspired by our recent diner at NOPI, Yotam Ottolenghi's fine dining Soho brasserie in London, I felt compelled to try and recreate some of the haunting flavours and textures we experienced that evening and delved into my copy of his cookbook 'Plenty'. One of the dishes that caught my eye was his Leek Fritters with Yogurt-Cilantro Sauce, which was similar to the Courgette and Manouri Fritters we enjoyed the night we dined at his restaurant. Wonderfully simple to prepare, these elegant and delicious fritters are fabulous on their own as an appetizer, but also make a heavenly addition to any summer feast. Yotam Ottolenghi's 'Plenty' which features a delectable array of outstanding vegetarian dishes Chopped leeks and shallots are sautéed in olive oil for 15 minutes until soft, then transferred to a bowl with chopped red chilli, parsley, spices, sugar and salt One whisked egg white is then added to the vegetable mixture Flour, baking powder, egg, milk and melted butter are combined to form a batter The batter is then stirred into the vegetable mixture Fried in a little olive oil until the fritters are lightly golden brown on both sides, a half portion of the recipe made ten 2 1/2-inch fritters A vibrant and fragrant sauce made with yogurt, sour cream, garlic, lemon juice, olive oil, parsley and cilantro Leek Fritters Serves 4 Recipe courtesy of Yotam Ottolenghi's 'Plenty' Cookbook For the sauce: 1/2 cup Greek yogurt 1/2 cup sour cream 2 garlic cloves, crushed 2 tbsp lemon juice 3 tbsp olive oil 1/2 tsp salt 1/2 cup finely chopped Italian parsley leaves 2 cups finely chopped coriander leaves For the fritters: 3 leeks 5 shallots, peeled and finely chopped 2/3 cup olive oil 1 fresh red chilli, seeded and sliced 1/2 cup parsley, finely chopped 3/4 tsp ground coriander 1 tsp ground cumin 1/4 tsp ground turmeric 1/4 tsp ground cinnamon 1 tsp sugar 1 tsp salt 1 egg white 3/4 all-purpose flour 1 tbsp baking powder 1 large egg 2/3 cup milk 4 1/2 tbsp unsalted butter, melted Start by making the sauce. Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side. Cut the leeks into 3/4-inch thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft, about 15 minutes, then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool. Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture. Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up. Serve warm with the sauce on the side or drizzled over. I garnished the fritters with some chopped fresh chives and chive flower for show.
Sauerkraut selber machen gelingt mit unserer Anleitung ganz einfach. Wir stellen zwei Varianten vor und geben einige Tipps für die richtige Zubereitung.
