Tag
vegetarian
17 posts · Page 1 of 2
No-Knead Focaccia with Too Much Olive Oil
A wet dough, an overnight rise in the fridge, and more oil in the pan than you will be comfortable with. That discomfort is the recipe.
Tomato Butter Pasta in Fifteen Minutes
A tin of tomatoes, a lot of butter, and one onion you throw away at the end. It is the shortest good pasta sauce there is.
White Bean Stew with Lemon and Dill
Two tins, a lot of olive oil, and enough lemon to make it taste like a decision rather than a fallback.
A Pot of Chickpeas Worth the Soak
Dried chickpeas, cooked with an onion and a lot of olive oil, are a different ingredient from the tinned kind. Once a week is enough.
Everyday Sourdough Without the Ceremony
One loaf, one bowl, four folds, and a fridge. No autolyse chart, no scoring pattern, no discourse — just bread you make on a Tuesday.
Buttermilk Scones for a Slow Morning
Frozen butter, a light hand, and a very hot oven. Thirty minutes from cupboard to plate, and the dough should look undermixed when it goes in.
Shaved Fennel with Citrus and Mint
Sliced thin enough to be translucent, dressed while the citrus is still dripping. Fifteen minutes and no heat at all.
Roast Carrots with Yogurt and Dukkah
Carrots roasted until they are nearly too dark, over cold seasoned yogurt. The temperature contrast is the entire dish.
Charred Cabbage with Brown Butter
A cabbage cut into thick wedges, seared hard, then finished with butter cooked until it smells of hazelnuts. Cheap and completely disproportionate.
Whipped Feta with Hot Honey
Feta, yogurt, and a food processor, under honey infused with chilli. Ten minutes, and it is the only thing that has to be ready before people arrive.
Blistered Shishito Peppers with Lime
Eight minutes in a smoking pan, salt, lime, and nothing else. One pepper in ten is hot, which is most of the entertainment.
Marinated Olives and Warm Almonds
Two bowls, one pan, and a fifteen-minute job you can do three days in advance. The almonds are the ones people remember.
