All posts tagged: Veg-friendly

Georgian Aubergine with garlic and cilantro

Did you know that aubergine is actually a fruit? A berry to be exact. In fact, a berry related to both tomato and potato. It was a discovery for me, which straight away made me think of a delicious&unforgettable Georgian Nigvziani Badrijani (ბადრიჯანი, aubergine rolls with spiced walnut filling). [I would be making those too in the nearest future]. I visited this magical mountain country last march and brought back with me deepen love for extraordinary Georgian cuisine. There are plenty of original and exquisite dishes. Some of my favourites include most recognizable Khachapuri and Khinkali, Lobio and Sulguni cheese, and of course aromatic Georgian wine. This is my variation of Georgian style aubergine starter. Slices of aubergine are served with fresh onion rings and garlicky dressing, garnished with pungent flavoured cilantro. A great appetizer to begin your culinary journey through Georgia! Preparation + cooking time: 40 min / Serves 2 as a main dish and 4 as a side or starter TIP: In order to reduce bitterness of aubergine,  usually it is sliced and salted before cooking. We would need: …

Food cupboard spicy bean soup

This hearty, delicious warming soup uses some basic food cupboard ingredients and comes together very easily, which makes it perfect for chilly winter days. Keep the winter out and warmth in with this spicy & flavoursome bowl of soup. Preparation + cooking time: 45-50 min / Serves 2 / Veg-friendly We would need: Olive oil 1 onion, finely sliced 1 carrot, sliced 1 big potato, diced 1/3 of celery stick, chopped 2-3 garlic cloves, minced 1 red bell pepper, chopped 1 x 400 g can of chopped tomatoes 6 cups of vegetable stock Sea salt & freshly ground pepper 1 tbsp. of sweet paprika 1 pinch of dried red chilli 2 bay leaf 2 tsp. of chopped fresh parsley or ½ dried 1 x 400 g can of red kidney beans, drained and rinsed DIRECTIONS: Heat the oil in a large, heavy-based saucepan and when hot, add onion and carrot. Stir in diced potato, celery, garlic and red bell pepper. Cook, stirring occasionally, for 2-3 minutes. Tin in the tomatoes and add the stock. Season with salt & pepper. Sprinkle in sweet paprika and a pinch of dried …

Tangy carrot & red cabbage salad

If it is a Gray and rainy day outside, just as one I had today, you will find this incredible easy-to-make salad very much enjoyable. It’s a perfect healthy snack as well as a great side-dish for any burger or sandwich. Colourful, crunchy and fresh with lovely lime juice tang, a definite mood booster. Serves 2 / Preparation time: 10 min / Veg-friendly We would need: 1 carrot, cut into thin sticks or grated 1/8 red cabbage, finely chopped 1/2 small red onion, finely sliced handful of mint leaves handful of coriander leaves handful of toasted peanuts, roughly crushed For the dressing: juice of 1 lime 1 tbsp of groundnut oil some chilli flakes to your taste 1 tbsp of soft brown sugar   DIRECTIONS: Tip the carrot, cabbage and onion into a bowl. Toss in mint&coriander leaves along with a crushed peanuts. In a separate bowl or a jar, combine the dressing ingredients together until the sugar has dissolved. Pour over the salad just before serving. Bon app! With love, Marie Gaivios morkų ir raudonųjų kopūstų salotos …

Divine taste of Italy: Oven roasted bell peppers

If it is another rainy day outside your window, spice it up with some deliriously wonderful dish, which will take you back to the sunny streets of Italy. It is simple and delicious. Works great on it’s own, and can be gorgeous savoury addition to any salads, salsas or stews. Divine taste of Italy: Oven roasted bell peppers Preparation+Cooking time: 1 h / Veg-friendly To celebrate you would need: 4 bell peppers (red, orange or yellow) 2 tbsp. of extra-virgin olive oil Some salt and freshly ground black pepper 2 garlic cloves, finely sliced Some dried oregano DIRECTIONS: Pre-heat oven to 200 C. Then de-seed and cut the peppers into halves or quarters and place them on a baking sheet. Drizzle the goodness with olive oil, add finely chopped garlic and season with salt and pepper. Lastly, sprinkle some dried oregano. Roast until flesh is tender and skin is blistered,  should take approximately 35-40 minutes. Mmmm..fantastico! With love, Marie