Enjoy: New veg with dash

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Nadine Abensur. Enjoy: New veg with dash

Dedication

Contents

Introduction

How I Shop

How I Cook

My Basic Recipes. Chermoula

Pesto

Harissa

Dukka

Ras-al-hanout

Tomato and Olive Salsa

Red Curry Paste

Red Curry and Coconut Sauce

Ingredients

Breakfast in Bed

Eggs Florentine with Lemon Myrtle Hollandaise on Potato Rösti

Buttermilk Pancakes with Caramelised Apples and Brandy Caramel Sauce

Blueberry Friands with Warm Blueberries

Mofleta

Medjool Dates with Toasted Almonds, Feta and Rose Petals

Mascarpone-stuffed Figs in Orange Blossom Syrup

Black Rice Pudding with Coconut Cream and Mango

An Israeli Breakfast Platter

Polenta and Ricotta Cake with Mango, Passion Fruit Syrup and Lime Mascarpone

Pineapple and Ginger Punch

Silken Tofu and Mango Smoothie

Lime, Lemongrass, Maple Syrup and Chilli Toddy

Lemongrass and Rosebud Infusion

On the Barbecue

Good Things to add to your Barbecue

Tofu Steaks Marinated in Ume Su and a Host of Other Things

Aubergine Stacks with Mozzarella

Sweet Potatoes with Asparagus and Pesto

Corn on the Cob Grilled and Served Half a Dozen Ways

Aubergines with Haloumi and Fried Tortillas

Pumpkin with Baby Courgettes, Red Onion, Tomato and Chermoula

Garlic-dripping, Alcohol-drenched Field Mushrooms

Barbecued Whole Heads of Garlic

Potatoes with Garlic and Herb Yoghurt

Mango Cheeks with Sweet Chilli Sauce

Laidback Lunch

A Moorish and Middle Eastern Mezze Platter

Houmous

Spinach with Sesame and Sumac

Beetroot Tarator

Pistachio Skordalia

Nadine’s Baba Ghanoush

Orange and Black Olive Salad with Red Onion, Cumin and Paprika

Spinach and Ricotta Fritters with Seared Mango and Watercress Salad

Corn and Courgette Fritters with Avocado and Tomato, Chilli and Cumin Jam

Artichokes with Sun-dried Tomatoes and Preserved Lemon Dressing

Salt and Pepper Tofu Caesar

Rocket, Turkish Fig and Goat’s Cheese Salad with Pomegranate Dressing

Roasted Beetroot and Fennel with Dukka, Griddled Haloumi and Croûtons

Pistachio-battered Haloumi and Aubergine Galettes with Tomato and Olive Salsa, Sesame-roasted Sweet Potato Chips and Basil Mayonnaise

Salad of Baby Spinach, Feta Cheese, Medjool Dates, Red Onion and Pecans with Ras-al-hanout Spiced Dressing

Thai Green Papaya Salad (Som Dtam)

Cumin-braised Baby Carrots in Lime and Harissa Vinaigrette with Rocket, Goat’s Cheese and Walnuts

New Potato, Green Bean and Green Olive Salad with Chermoula and Harissa Dressing

Nadine’s Chouchouka with Baked Eggs

Potatoes with White Asparagus, Griddled Peppers, Mushrooms and Poached Duck Eggs

Fennel Sauté with Pernod, Orange and Garlic

The Great Ozzie Veggie Stack

Lebanese Fattoush

Salad of Shiitake Mushrooms, Asparagus and Lychees in Sweet Chilli and Tamarind Dressing

Avocado Timbales with Celeriac, Green Olive and Walnut Remoulade and Tomato and Sweet Chilli Dressing

Party Food

Mushroom Parfait with Mini Melba Toasts

Hokkien Noodles with Aubergine Teriyaki, Sesame Seeds and Coriander

Mini Mezze Platter

Carpaccio of Fennel with Lemon Juice, Olive Oil and Garlic

Courgettes and Grilled Red Peppers with Pesto or Dukka

Wilted Spinach with Pine Nuts and Muscatel Raisins

Broad Beans with Pecorino

Date, Coconut, Lime and Coriander Chutney with Mini Papadams

Wooden Coasters with Toasted Raisin Bread Jarlsberg Sandwiches

Thai-inspired Salad in a Spoon

Thai Red Curry

Filo Cigars with Carrot and Green Olive Salsa

Iced Blueberries with Hot White Chocolate Sauce

Vodka and Lychee Jellies

Beetroot and Lime Jellies with Vodka

Noble One Jellies with Peach

Dinner Date

Cinnamon-and Cardamom-scented Pilaf with Puy Lentils and Fennel Confit

Port and Red Wine Poached Pear Risotto with Blue Cheese and Mascarpone

Maltagliati with Dried Porcini in Cream and Brandy Sauce

Lemon and Saffron Risotto with Courgettes and Pesto

Fennel and Chickpea Soup with Parmesan

Asian Broth with Won Tons

Sweet Potato Dumplings with Shiitake Filling

Steamed Shiitake and Asparagus Custards

Gorgonzola Pies with Fig, Pecan and Port Jam

Roasted Pumpkin and Watercress Pesto Pie with Soured Cream, Basil and Walnut Pastry

Steamed Shiitake Mushroom and Rice Parcels in Banana Leaves with Aubergines in Coconut Sauce

Artichoke and Broad Bean Paella with Aged Sherry

Artichoke and Olive Blini Pan Pies with Rocket and Radicchio Salad

Salt and Pepper Tofu with Bok Choy and Tamarind Sauce

Celeriac Gratin with Porcini Mushrooms and Star Anise

Polenta with Wild Mushroom and Vermouth Ragout and a Pomegranate and Red Wine Reduction

Chiang Mai Fried Tofu and Shiitake Mushroom Curry with Snake Beans and Pineapple

Thai Red Curry with Pumpkin and Aubergine

Mussaman Curry

Fennel, Pumpkin and Aubergine Tagine

Spinach and Mushroom Lasagne with Semi-dried Tomato Bisque

Kaitaifi Pastries with Middle Eastern Cheeses

Sweet Potatoes Baked with Spinach and Chestnut Mushrooms in Mascarpone and Brandy

Roasted New Potatoes with Asparagus, Oyster Mushrooms and Chicory in Cream and Mustard Sauce

A Braise of New Potatoes and Shallots with Mushrooms, Fresh Figs, Star Anise and Port

Ricotta- and Olive-filled Aubergine Rolls with Roasted Bunched Cherry Tomatoes and Yoghurt Tahini Sauce

Rice Noodles with Four Kinds of Mushrooms

Thai Laksa with Noodles

On the Side

Asparagus with Sesame Seeds and Sweet Chilli Sauce

Portabello Mushrooms with Sesame Seeds

Swiss Chard with Mustard

Cauliflower Fritters

Saffron Rice

Chickpea and Broad Bean Salad

Tsatsiki

Sesame-roasted Sweet Potato Chips

Watercress and Griddled Pear Salad

Green Bean and Tomato ‘Ratatouille’

Sweet Things

Noble One and Macadamia Cake with Poached Peaches and Nectarines and Noble One Cream

Tiramisu of Peaches with Noble One

Lemon Tart with Caramelised Citrus Glaze

Orange Poppy Seed Cake with Orange Syrup

Orange and Star Anise Sabayon

Chocolate Hazelnut Cake with Frangelico Cream and Hazelnut Praline

Middle Eastern Pistachio and Orange Cake with a Chocolate and Pistachio Top

Crème Brûlée with Lemon Myrtle

Lemon Myrtle Shortbreads

Portuguese Custard Tarts with a Moorish Twist of Rosewater

Date and Caramelised Walnut Crème Brûlée Tart

Peach Tarts with Elderflower Ice Cream

Nougat with Raspberries, Frangelico, Vanilla Ice Cream and Chantilly Cream

Caramelised Kumquats

Almond and Rosewater Cigars

Frozen Pistachio Halva with Cardamom and Orange Blossom Poached Apricots and Pistachio Glass Biscuits

White Chocolate Crème Brûlée with Wattle Seeds and Pistachio and Wattle Seed Thins

Russian Soured Cream Cake

Chocolate Macaroons

Index

Bibliography

Acknowledgements

About the Author

Copyright

About the Publisher

Отрывок из книги

For my parents and for Noah

Title Page

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20–24 dried Turkish figs

250g mascarpone cheese

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