Friday, 28 August 2015

Sweet and Savoury Glorious Reds

Welcome to July's round up of The Vegetable Palette and Fruit Palettenatures colours - natures goodness''. 
The theme for August was Glorious Reds.  (Please scroll to the bottom of the page for the new theme if you would like to take part this month).  
First up we Janet from the Taste Space with Jamaican Spiced Plantain and Tofu Skewers. the red here are the peppers.
Tracy from Its Not Easy Being Greedy brings to the table a rustic and very homely Gooey Cheese Eggplant (Aubergine) Bake inspired by Aubergine Parmigiana.   The red comes from the tomatoes - tinned and fresh.
Jen from Chadonnay & Samphire shares with us Gluten Free Tomato, Basil and Red Onion Tart.
My own savoury red contribution were these Cherry Tomato and Courgette Quiche Tartlets.
Caroline Makes with these lovely Strawberry and White Chocolate Blondies .  Go on by and check out the finished product, you'll want a bite. 
Caroline also shared a Vegan Meringue made with aquafaba. I've been experimenting with aquafaba too and made an Eton Mess Meringue. 
And finally, Choclette from Tin and Thyme presents us with a stunning vegetarian Strawberry Blancmange.  Awesome or what?!

If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow this link on how to participate.  The theme for September is Purples and Blues  - If you want inspiration - Check out last years submissions 

Thursday, 27 August 2015

Sweet Potato 'Halwa' Muffins with Popping Blueberries

Homegrown blueberries stud this sweet potato muffin
These may not look much to look at, but my oh my they tasted gorgeous.  They were dense, but in a good way and not dry at all.  
I describe them as 'Halwa' as that is what the texture of these muffins reminded me of, especially when they were splendidly still warm.  I am sharing this with CookBlogShare from Hijacked By Twins, this week it is being hosted by SneakyVeg.

Wednesday, 26 August 2015

Two Easy Tarts

Move over pizza, we have two easy tarts.

Easy when you are using ready rolled puff pastry and ingredients from your garden and fridge. 
This one is slathered with green pesto, then topped with thinly sliced courgettes, cherry tomatoes, black olives and some brie cheese. 
And this one was made with left overs from the Afghani Burani Bonjon.  I was initially going to stir it through some cooked pasta but then decided to use up the puff pastry in my fridge - a standby for quick evening meals.

Tuesday, 25 August 2015

Oven Baked Za'atar Tomato and Potato Frittata

Long day at work, so I will share something else that was made in the oven the weekend - Za'atar Tomato and Potato Frittata or Tortilla.   

Sliced, this Frittata is good for a picnic, BBQ or buffet food.
This one is made with potatoes, juicy plum tomatoes and then binded with eggs, doused generously with za'atar and then baked in the oven until set.  Its good either at room temperature or cold. We had some left over and took it into work for lunch. 

Sunday, 23 August 2015

Baked Tandoori Butterflied Eggplant Aubergines

So it was the weekend and it was BBQ time, except no BBQ in our garden.  The thunder was rolling in the skies and the rain drip drip dripping.

I was inspired to make these Tandoori Butterflied Aubergines by Sarah Beattie from her cookbook Meat-Free Any Day.  But I didn't follow the recipe completely, for a start Sarah grills her Tandoori Butterflied Aubergines over white-hot embers.   Mine conjured up no smoke, no flames and no associated BBQ smells.  Mine were simply baked in the oven, on a baking sheet covered with foil.  It worked remarkably well.   
To be honest, this is how my family have come to make Tandoori chicken.  My father wishes for a traditional Tandoor - clay oven, but settles for his Tandoori chicken baked/roasted in the oven. If he did ever get his wish granted, I would be over for Tandoor Naan breads, cooking them straight on a hot tandoor oven imparts a flavour that is hard to capture on a skillet or even from an oven.   Sarah Beattie rightly points out that in the U.K we have come to accept  food marinated in red (paprika) or yellow (turmeric) spiced coloured yogurt as 'Tandoori'.  

I have to point out in addition to baking these Tandoori Butterflied Aubergines, I have cheated a little further mostly for ease and laziness after all this was meant to be a chilled out BBQ afternoon. I confess and put my hands up and admit that I did not make my own tandoori spice blend.  Instead I asked my sister in law to fill me a small jar of tandoori paste and that made for easy cooking, well I don't do it that often so cut me some slack.  
The finished dish was served with some Puy Lentil Pilav style rice. I am sharing this with Meat Free Mondays with Tinned Tomatoes;  Fabulous Foodie Fridays hosted by Bake Play Smile and Create Bake Make; and Gluten Free Fridays hosted by Vegetarian Mama.