Summer is nearly here in Sydney. The days are quite pleasant at the moment; I even managed to spend some time outside during NaNoWriMo, writing my first draft at our front yard with my dog sitting beside me and doing his neighbourhood watch thing. When the weather is better I crave for dips and lighter, fresher foods in general. So this recipe below is the product of a hot day.
Spicy Bean Dip
1 tin (420 g) cannellini beans, drained and rinsed
1 tbsp (heaped) Turkish hot pepper paste (home style if possible)
1 large clove garlic, crushed
2 tbsp water
2 tbsp extra virgin olive oil
2 tsp ground cumin
1 tsp ground coriander
Salt to taste
Crudités: Carrot and celery sticks
• Place the beans, water, chilli paste, crushed garlic, cumin, coriander in a food processor and whiz it up on high speed.
• Transfer the mixture in a small serving bowl and serve with crudités.
Note: For extra spiciness, sprinkle the dip with chilli flakes.
Vegan Fish Sauce, finally! I have learnt to substitute fish sauce in my Thai recipes with a mixture of light and dark soy sauce but having a bottle of vegan fish sauce in the fridge is much more practical. Ingredients: … Continue reading →
I have been wanting to add a vegan fish and chips recipe to my repertoire for a very long time. The recipe for the batter came from Dad and it’s the one Granddad had used at his own fish and chips shop. Surprisingly, it’s originally vegan. (Thanks Dad!)
I did have some challenges, though. Adjusting the amount of batter specifically for 4 pieces of Lamyong Soy Fillets was one and getting the right batter consistency was the other one. Well, it all worked well in the end.
Vegan Fish and Chips Ingredients:
4 pieces Lamyong Vegetarian Soy Fillets (sliced variety), thawed
4 medium-sized potatoes, cut into chips
Sunflower oil, for deep frying
Tartare sauce for serving (Masterfoods’ tartare sauce is suitable for vegetarians and vegans)
2 tbsp (heaped) plain flour and some extra for dusting the soy fillets
1 tbsp (heaped) self-rising flour
1 tsp (heaped) baking soda
• Preheat deep-fryer to 190 degrees C.
• Peel and slice the potatoes, pat dry and cut into chips 1.5 cm wide.
• Fry the chips until golden brown. Remove from the oil and drain on paper towel. Season with salt.
• Mix plain flour, self-rising flour, baking soda and very little water. The batter should be quite thick so add the water gradually. Whisk until all the flour and everything else is well incorporated and the batter is smooth.
• Dust the soy fillets with plain flower and lightly coat in batter. Add to the hot oil and cook until golden brown, turning regularly. Drain on paper towel, season with salt and serve with the chips and tartare sauce.
Note: Vegan Fish and Chips goes really well with Leffe Blond (Belgian beer).
These Soy Fillets are a vegan product from Lamyong which are made from textured soy protein. The seaweed wrapping makes them look like fish fillets. They come in 500 gram packs and frozen. Because they are packed flat, it’s easy … Continue reading →
There are many Turkish ingredients I can easily get in Sydney but it means a long trip to a distant suburb called Auburn. Because of that, my husband and I don’t go there very often but when we do, we stock up well –sometimes way beyond our storage capacity. Mostly pantry items though as they don’t go bad in a hurry.
Last Thursday, we were going to be in the area so we thought it would be good to drop in and get some ingredients. After picking up our usual suspects, what did I find at the vegetable section? Fresh purslane! I immediately made my favourite Purslane Salad with Yoghurt and it was so delicious. Although I was so happy to be able to get purslane in Sydney, it is still a treat I enjoy alone because my husband doesn’t like it. Well, you can’t please everyone.
Purslane Salad with Yoghurt
1 bunch purslane
1 cup Greek style yoghurt
1 clove garlic, crushed
A drizzle extra virgin olive oil
Salt to taste
1 teaspoon chilli flakes
• In a salad bowl, mix together the yoghurt, salt, crushed garlic and the olive oil. If the yoghurt is too thick add a little water.
• Wash the purslane and drain well. Remove leaves from the bunch and chop the stalks if they are not too thick. Add the purslane to the yoghurt mix and stir well.
• Place the salad onto a serving plate and sprinkle with chilli flakes and serve.
• Try making this salad with the addition of cucumber and fresh dill.
• Or add some nuts like walnuts.