Sunday, 17 February 2013
River Cottage Veg, Tomato salad, and yoghurt cheese
I had browsed the book in the stores and put it down a few times as well as seeing it on blogs. Finally I was ready for it. I haven't read it thoroughly. Yet I found the introduction both heartwarming and a little disappointing. I was pleased at his championing of vegetarian cooking. He speaks of meals without meal being essential in reducing the amount of meat we eat. However, as a nut roast enthusiast, I always feel a little misunderstood when people start saying that vegetarian cooking is not about old fashioned veg cooking. It always seems to be throwing out the baby with the bathwater. I have said many times that nut roast have made it so much easier to share a roast dinner with the meat loving members of my family.
Having said that, he has many recipes that I'd love to make. Kale and onion pizza, Macaroni peas, Halloumi, new potato and tomato kebabs, Stuffed cabbage leaves, Courgette and rice filo pie, Herby, peanutty, noodly salad. The book is beautifully presented and it encourages the use of fresh vegetables. I am looking forward to spending more time with it.
It was the cheap tomatoes at the supermarket that finally convinced me to try the recipe. And the fact that I could add yoghurt cheese so I didn't feel I was just eating tomatoes. I served it with refried beans, guacamole and tortillas. A perfect simple summer meal. A great way to use my new tiki salad servers. It would have been even better to have remembered to season the salad. Next time!
Lastly, E and I haven't been watching lots of telly lately. Sylvia's sleeping has been quite unsettled what with hot weather and a couple of crazy months messing with her routines. We have been working on it and have got it to the stage where we have both watched two full episodes of Midsomer Murders tonight and last Sunday. It feels like a huge achievement!
Herbs on Saturday because it has a generous amount of basil. (She is encouraging bloggers to submit recipes with foraged herbs for this month but I wouldn't even know where to start foraging herbs. Maybe I should look about me next time I am at the lake!)
Previously on Green Gourmet Giraffe:
One year ago: On the Stereo: the soundtrack to my life!
Two years ago: Earl Grey cupcakes and nutritious ganache
Three years ago: Feta Scones in a Flash
Four years ago: Potato salad, freak weather and bushfires
Five years ago: About Me Me Me Me
Tomato salad with basil and yoghurt cheese
Adapted from River Cottage Veg Everyday
1 to 2 tbsp basil infused olive oil
1/2 to 1 tbsp balsamic vinegar
small handful of basil, roughly cut with scissors
about 4 balls of yoghurt cheese
Cut the tomatoes into thick slices and arrange artfully on a shallow bowl so they overlap to share the dressing. Drizzle with olive oil, then balsamic vinegar. Scatter with basil and torn pieces of yoghurt cheese. Season.
On the Stereo:
Renaissance of the Celtic Harp: Alan Stivell