Monday, 12 October 2015

Chipotle Chilli Sweetcorn Soup

I am back from my holidays and I thoroughly enjoyed my time there, but like all holidays it comes to an end.  I have lots of photographs to share, but that will have to wait till later in the week.  

Today I share with you this Chipotle Chilli Sweetcorn Soup.
This soup may look a tad simple on the visual side, but the bold flavours totally blew me away.
Sweetness and bite from the sweetcorn, punch and fragrance from the coriander, there was also smokiness from the chipotle chile and a distinct fresh tarragon like flavour from the epazote, a little aniseed like.  
Had I not rediscovered my Cool Chile Co jars of Chipotle Chile powder and Epazote, I would not have made this recipe, it was very timely and very Very Good.    I am sharing this with  No Croutons Required hosted this month by Lisa's Kitchen. and Jac at Tinned Tomatoes. 

Friday, 2 October 2015

vegan Cornmeal Baked Okra

Okra Star or Okra Sun, whatever fancy name I want to give it, this is really a light snack called Oven Baked Cornmeal Okra.  

I actually have an ulterior motive for sharing this post today and presenting it like the sunshine ray of sorts, I am off on my first long (more than a long weekend) holiday in years - I am going to South of France, the journey begins tomorrow, so I will be taking a proper rest from blogging for a week or so.
Back to the Cornmeal Baked Okra.  Think crispy 'fish' fingers, crispy 'chicken' wings and you get the idea.  This is awesome and I say that as someone who has become a convert of the okra, lady fingers aka Bindi.  I absolutely hated it when I was growing up, but in the last 10 years or so, I have come to appreciate okra  much much more.  The viscous texture associated with okra disappears completely on baking.  What is more delightful about this finger food is that the okra is enhanced with  spices and crunch from the baked cornmeal. 
I've been selfishly hogging  Caribbean Modern by Shivi Ramoutar, a cookbook from the library. I have praised my library many times as I get to look at cookbooks that I would not ordinarily flick through or even buy, but I have been salivating and gawping at the recipes in this book for well over a month.  I have bookmarked a number of recipes, including this one for Cornmeal Baked Okra, but as I was doing  Vegan Mofo last month I wanted to stay committed to a vegan diet and adapted it.  The only change really being substituting the buttermilk with home-made vegan buttermilk and using a home-made Cajun spice. 
Vegan Cornmeal Baked Okra.

Also as I was looking on blogosphere for a link up to the original recipe, I noted lots of other versions dubbed as Okra Po'Boys, Okra Popcorn and Crunchy Baked Okra.  This version however is Inspired and adapted from  Caribbean Modern by Shivi Ramoutar,   If you like the sound of this recipe, then you will also like Crispy Okra Fries. Okay, I am going to sign off and get into holiday mode, see you when I get back.

Thursday, 1 October 2015

Higgledy Piggledy In My Kitchen

Last month I shared some vegan eats in my kitchen, I return back to my vegetarian kitchen and share higgledy piggledy assortment of things in my kitchen.
First I share with you natures gift from my garden - last of the colourful tomatoes from the greenhouse; and flavourful they are too.

Next. I went to a Eastern European shop in my lunch hour and came out having purchased a bag full of edible groceries such as this dried Aubergine.  I am not sure what I will be doing with it, but I look forward to trying it out.  

September Eat Your Greens Round Up

Welcome to the Round Up for 'Eat Your Greens'.    
This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  
I begin with something light, Janet from the Taste Space shared with us Pickle and Green Bean Potato Salad.  Janet says the original recipe called for asparagus but she used green beans and it worked fantastically. This salad would be perfect for a buffet or even a lunch box. 
The lovely Johanna from Green Gourmet Giraffe shares with us Spaghetti with Silverbeet and Cauliflower Grematola, which is packed with loads of Chard.
I couldn't resist her quirky way of presenting her homemade vegan Parmesan, go on over and check it out, as well as the recipe. And she asserts,the vegan Parmesan makes such a difference to this pasta dish.
The Veg Hog shares with us a warm bowl of Pea and Carrot Pilaf.  The Veg Hog has kept it fresh and seasonal and not used frozen peas, but fresh peas garden peas, I wonder if she podded them herself
Next we have Dominic (fondly known to many of us as Dom) from Belleau Kitchen who brings to us Slow Cooked Portobello Mushroom Stew with Herb Dumplings.  If this casserole dish doesn't get you excited for Autumn, then I don't know what will.  Its not obvious at first what the greens there in this Casserole dish, but there are a couple such as leeks and courgettes and lots of herbs in the dumpling. 

Its a short and inviting savoury Round up, but please, Please go by and check each contribution and leave a comment, I know my fellow bloggers would appreciate it.  Also I am welcoming #EatYourGreen recipes for October.  Follow this link on how to participate.  I hope you will also be able to join in the #Vegetable Palette challenge too, the theme is Orange.  Also welcoming #FruitPalette recipes. 

Vegetable and Fruit Palette: Purple and Blues

Welcome to August's round up of The Vegetable Palette and Fruit Palettenatures colours - natures goodness''. 
The theme for September was Purple and Blues.  (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
I begin with a Savoury contribution to the Vegetable Palette which comes from The VegHog. The VegHog brings to the table a savoury Root Vegetable Pie with Skin on Mash.  The purples in this red onion, purple carrots and purple garlic, yes PURPLE GARLIC, want to know more check out this splendid autumnal Pie.
Next up is my Two Tone Balsamic Beetroot Galette.  Yes, my beetroot stained fingers did stain the galette pastry too.
Now we begin with the Fruit Palette, first up we have Janet from the Taste Space with Vegan Creme Caramel with Blueberry Chia Compote. Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check it our Mama!
Next we have Ros from The More than Occasional Baker with these stunning Chocolate Blackberry Cupcakes.  Oh how I envy these romantic swirly rose icing. 
Ness from Jibber Jabber UK makes us want to crave for her homemade foraged seasonal fruits Blackberry, Elderberry and Damson Jelly.  But even though the fruit were for free, making this jam was a labour of love.  Here she has simply spread on toast, but I can see it also on croissants and also as a sponge cake filling. 
Choclette from Tin and Thyme presents us with a gorgeous deep Blackberry Galette. Just look at the marvellous deep velvet colour. There is something a little unexpected about this galette which you will only discover on eating it, the unmistakable hint of chocolate - yes there is chocolate blackberry jam in this glorious galette. How cool is that?!
Caroline Makes shares with us a very BLUE Blueberry Cheescake Brownie. If you want to make this and why wouldn't you?!, Caroline has step by step instructions on her blog.  Please go by and leave a comment I know she will appreciate it.   
And finally, Jen from Chadonnay & Samphire shares with us a Blackberry and Apple Banana Bread. This bread would be perfect for breakfast.  I love her the blackberry just bleeds its flavour and colour into the bread. 

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 October is Orange.