Category Archives: Vegetarian

Ajvar Roasted Red Pepper and Aubergine Spread

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ajvar

Roasted Red Pepper Ajvar

Roasted Red Pepper Ajvar is a beautifully smoky, rich and traditional Balkan dip that is incredibly versatile. It is wonderful served with crusty bread, alongside grilled meats, or stirred into pasta. Naturally vegan and packed with deep, roasted vegetable flavours, this vibrant spread is simple to prepare and truly rewarding to make at home in your own kitchen. I find that this particular recipe really captures the essence of late summer harvests, where the natural sweetness of the peppers is intensified by the roasting process. Whether you prefer it as a chunky relish or a silky smooth puree, it is a staple that deserves a place in every pantry. The slow simmering process is the secret to developing that signature thick consistency and concentrated taste that makes it so famous across the region.

Roasted Red Pepper Ajvar

Servings: 4
Total time: 1h 45m

 

INGREDIENTS

  • 6 red peppers
  • 1 large aubergine
  • 3 cloves garlic (minced)
  • 1-2 tbsp olive oil
  • 1 tbsp white vinegar
  • 1/2 tsp salt (adjust to taste)
  • 1 pinch chilli flakes (or hot paprika (optional, for spicy ajvar))
  • 1 splash balsamic vinegar

METHOD

  1. Preheat your oven to 220°C or 425°F (or use a grill for a smokier flavour).
  2. Place whole peppers and aubergines on a baking tray.
  3. Roast for 30-40 minutes, turning occasionally, until skins are blistered and blackened.
  4. Transfer roasted vegetables to a bowl, cover with a lid or cling film, and let them steam for 10-15 minutes to loosen the skins.
  5. Peel off the skins, remove stems and seeds from the peppers, and scoop the flesh from the aubergines.
  6. Let the vegetables sit in a colander for 10-15 minutes to remove extra moisture.
  7. For a chunky ajvar, mash with a fork or pulse briefly in a food processor; for a smooth ajvar, blend until silky.
  8. In a wide pan, heat 2-3 tbsp olive oil on a medium heat.
  9. Add the blended mixture, garlic, vinegar, salt, and optional sugar/chilli.
  10. Simmer gently for 30-45 minutes, stirring often, until thickened and the oil starts to separate slightly.
  11. Taste and adjust seasoning.
  12. Spoon into sterilised jars while hot, top each with a thin layer of olive oil, and seal.

 

Chickpea, Leek and Potato Soup

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Chickpea, Leek and Potato Soup

A hearty blended soup made with chickpeas, leeks and potato, flavoured with garlic and finished with grated cheese.
Perfect for a quick and warming meal.

Chickpea, Leek and Potato Soup

Servings: 4
Total time: 35m

INGREDIENTS

  • 400g jar cooked chickpeas, washed and drained
  • 1 large onion, finely chopped
  • 4 leeks, halved and thinly sliced
  • 3 large cloves garlic, chopped
  • 2 medium potatoes, roughly chopped
  • 1 litre vegetable stock
  • Extra virgin olive oil
  • Salt and pepper
  • Parmesan or cheddar cheese, grated

METHOD

  1. Heat some olive oil in the pressure cooker.
  2. Add the onion, garlic and leeks and cook gently for 5–10 minutes until soft.
  3. Add the potatoes, chickpeas and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Reduce the heat and cook for 15 minutes.
  6. Release the pressure, then transfer half of the soup to a bowl and blend until smooth.
  7. Return the blended soup to the pan and stir well.
  8. Serve, sprinkling with grated cheese.

Celery and Potato Soup with Cheese

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Celery and Potato Soup

A smooth blended soup made with celery, potato and soy cream, finished with grated cheddar.
Perfect as a light lunch or starter.

Celery and Potato Soup

Servings: 6
Total time: 35m

INGREDIENTS

  • 50g butter
  • Extra virgin olive oil
  • 1 large onion, chopped
  • 1 head celery, chopped
  • 450g potatoes, peeled and chopped
  • 1000ml vegetable stock
  • 200ml soy cream
  • Salt and pepper
  • 100g cheddar cheese, grated

METHOD

  1. Heat the olive oil and butter together in the pressure cooker.
  2. Add the onion and celery and fry gently until soft.
  3. Add the chopped potatoes and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Lower the heat and cook for 15 minutes.
  6. Release the pressure.
  7. Blend the soup well using a stick blender.
  8. Stir in the soy cream.
  9. Serve in bowls, sprinkling over the grated cheddar.

Vegetarian Empanada

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Vegetarian Empanada

Vegetarian Empanada

INGREDIENTS

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 4 hard-boiled eggs, sliced
  • 200ml tomato sauce
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Oregano
  • Extra virgin olive oil
  • 1 egg, beaten.

METHOD

  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Season with salt and pepper.
  4. Leave to cool.
  5. Meanwhile, unwrap the pastry and place the greaseproof paper on a large baking tray.
  6. Place one of the sheets of pastry on top of the paper.
  7. Spread out the filling to within an inch of the edges.
  8. Brush the edges with beaten egg.
  9. Arrange the sliced hard-boiled eggs on the top.
  10. Sprinkle over the grated cheese and season with salt, pepper and oregano.
  11. Arrange the slices of goat’s cheese on top.
  12. Put the other sheet of pastry on top, matching up the edges.
  13. Using your fingers, create a rope-like effect by rolling over the edges.
  14. Brush the top with the beaten egg.
  15. Bake in a 180ºC oven for 40 minutes until the top is golden.
  16. Leave to cool before serving.

Spicy Butternut Squash Soup

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SPICY BUTTERNUT SQUASH, TOMATO AND LENTIL SOUP

Spicy butternut squash, tomato and lentil soup

INGREDIENTS

  • 1 butternut squash, cubed
  • 1 large onion, roughly chopped
  • 1 400g jar of chopped tomatoes
  • 2 cartons natural yoghurt
  • 1 cup red lentils
  • 1 inch ginger, chopped
  • 2 red chillis, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon dried fennel
  • 1 teaspoon Pakistani masala
  • 1 teaspoon cardamon
  • vegetable stock
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Heat some oil in a pressure cooker.
  2. Fry the chopped onions for 5 minutes, seasoning with salt and pepper.
  3. Add the spices and continue frying.
  4. Add the tomatoes, lentils and ginger, and mix well.
  5. Add another tomato jar of water and another 800ml water.
  6. Bring to pressure, then reduce heat and cook for 20 minutes.
  7. Leave to return to normal pressure and then liquidize.
  8. Blend in the yoghurt and check for seasoning.
  9. Serve.