MALIBU, California

MALIBU, California

Friday, May 31, 2013

To all my readers in Oklahoma, USA

I am hoping and praying the tornado storms hitting you tonight, as I write this,  are not as bad as previous, and that you are all going to be safe, John Nigel

Wednesday, May 29, 2013

Vegetable and cheese strudels, Green beans & tempeh with Israeli Couscous, chocolate fudge cake, fresh apple and Raspberry Nut-Crumble..Photos of Complete Vegetarian Menu

Mixed Vegetable soup

yellow and green split pea soup

Apple and fresh raspberry filling for the Nut-crumble

Triple chocolate-coffee fudge cake ( full recipe is on my website)

Filling for the vegetable strudels


Fava bean, green beans and tempeh for the couscous

Zucchini-mushroom sauce for pasta

Baked apple & raspberry Nut-crumble

Baked vegetable strudels

Tuesday, May 28, 2013

Green beans, Sugar Snap peas and couscous warm salad, Zucchini & mushroom sauce with pasta, vegetable strudels, mixed vegetable soup and split yellow and green pea soup..traditional European and prep so far,

This variety grown from seed is call "Tequila Sunrise' and helps to attract bees and hummingbirds for my vegetable plants

We are having cooler weather, thank goodness, although we have been promised high temps by the end of the week I am making the most of these wonderful low 70f's right now.

Last year May was quite gloomy with low clouds, this year it has been very warm, so I am hoping next month it will remain cooler as June is usually our cloudiest month, actually has a name.....'June Gloom".
When low clouds hang over the LA Basin for  weeks at a time and it can be quite humid, and makes bread making a real chore too.

However the next menu for this week is quite a strong European-Mediterranean one.

2 soups, a mixed vegetable, tomato based with artichokes and zucchini; and a split yellow and green pea soup ( Very English) with carrots, celery and onions.
Both soups are finished with green peas and fresh parsley

Mixed vegetable soup

Yellow-green split pea soup

The appetizer is mixed bean hommus with  tortilla chips ( a gluten-free dish)

the entrees are:

Green beans, sugar snap peas and Israeli couscous ( also known as Ptitim) warm salad, with tempeh, basil, turmeric and onion...I have prepped the  vegetables and will add the snap peas tomorrow (the dish is to be heated at client's home), and have cooked the couscous and am letting it dry out.

Toasting the couscous with onion, garlic, turmeric, onion & cinnamon

The bean and tempeh vegetables

I am also preparing vegetable and cheese strudels with carrots, onions, potatoes chickpeas, parsley, celery, is better to make the filling the day before so the flavors can mature overnight.
Strain the cooked vegetables out of the stock and reduce it by 80%, then cover the cooked veggies and allow to cool and mature overnight.

And a tomato-zucchini-mushroom sauce,with potatoes. For be cooked at client's home

The desserts I will prepare later are a coffee-chocolate cake and individual apple-berry fruit crumbles

Plus mixed bean, own grown sprouts, more photos to follow later tomorrow, have a great day cooking, John Nigel

Monday, May 27, 2013

Asian "braised" vegetables with tempeh strips, greens with beans and almonds,Granary Sourdough breads,to Full Vegetarian menu in Photos

Apple-beet soup (recipe on yesterday's blog post)

Minestrone with pumpkin seed shaped pasta

French style stew with artichokes and red potatoes

Asian "Braised" vegetables with Tempeh strips

Roasted beets, yams, sweet potatoes, onions, parsnips with fresh rosemary and balsamic glaze, will add feta cheese later, for the Hemp crepes

Green beans with kale, poppy seed, red pepper flakes and almonds

Hemp-wholewheat crepes for the roasted vegetables with feta cheese

Granary loaves  proving

Apricot-almond bar cookies ( recipe on my  website

Previous 2 "Granary Breads"

Eve's Pudding with fresh strawberries

Happy Memorial Day, USA; Happy Spring Bank Holiday UK; Happy Cooking, Worldwide readers!

Sunday, May 26, 2013

RECIPE Apple & beet soup, Plus: Minestrone with pumpkin seed pasta, French Vegetable stew with couscous, the menu so far..& photos

Happy Memorial Day, America; Happy Spring Bank Holiday UK; Wonderful day here in west LA, sunshine, low clouds and a cool breeze, temps in mid 70f's.

The menu for tomorrow is a fabulous mix of soups, 

 Apple & beet ( don't let anyone tell you they don't like beets after trying this soup, recipe to follow).

Minestrone with pumpkin seed shaped pasta

stews, an "almost" Asian stir fry (a sort of Asian quick braised-steamed vegetables), roasted beets, parsnips and yams with hemp seed ( high protein) crepes and feta cheese.

Green beans with kale & red chard

Apricot and walnut cookie bars (a revised recipe from the 60's)

A wonderful Strawberry Eve's pudding (sponge cake topped fresh fruit)

And walnut-farro-malted barley, wholewheat, sourdough bread 

Napa Cabbage for the Asian Braise

These 2 the Granary Breads before a 4 hour proof at room temp.

Apple & beet soup

Minestrone with pumpkin seed shaped pasta

French style Vegetable stew with artichokes and red potatoes

Apple & beet soup..serves 4
1 tbsp olive oil
3 medium beets peeled and cut into 1/2 dice ( approx 1 1/2 cups)
1 small onion  finely diced ( 1/2 cup)
1 clove garlic smashed and minced
4 cups apple juice ( do not use hard cider)
1/4 tsp  ground allspice
1 stick cinnamon or 1tsp ground
1 bay laurel
salt and pepper to taste

In a saucepan heat the oil & add the onion and beets and cook for about 10 mins stirring, add salt and pepper.

Add the garlic and cook for about 3 mins, do not allow it to brown.

Add the apple juice, & spices and bring to high simmer and cook with a lid for about 30 mins.

Test for "doneness" of beet, and remove laurel & cinnamon stick.

This may be served with sour cream or yogurt..but it is wonderful as is.
Great served warmed or chilled
This needs no fresh herbs as the flavor of apples and beets is so delicate.

This soup will convert all "Beet haters" in one taste!

Thursday, May 23, 2013

Cottage cheese and herb dip, Mexican "lasagnas", Yam mole, polenta-tamalae pies, zucchini-potato gratin, creamy banana pudding PHOTOS ONLY

Cottage cheese, fresh basil, sage, scallions, garlic (lots of fresh mashed garlic) and smoked be served with zucchini and carrot sticks

"Mexican" vegetable soup with coconut cream

Red miso with vegetables

Potato-leek soup with coconut cream

The yam and garlic Mole..very spicy and hints of chocolate and cinnamon

Tamale-polenta with dried tomato base, for the tamale-polenta pies with eggplant and butternut squash

"Sheet" of polenta with  dried tomatoes to be cut into circles for topping the "tamale- pies"

Creamy banana pudding before baking.

soften tacos by heating a dry skillet for the Mexican "lasagna"..keep warm and soft by wrapping in a clean kitchen towel

These 2 layering the yogurt and cheese

Polenta topped "tamale" pies

The baked creamy banana pudding

These 3 the layering of the potato-zucchini gratin, live yogurt and cheese.

The tempeh-mushroom sauce for the Mexican "lasagnas"

The butternut squash and eggplant sauce for the tamale-polenta piesCast-Iron Tortilla Press (Google Affiliate Ad)