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I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner
The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.
400g of courgette
150g of feta cheese
110g of breadcrumbs (+ 4 tablespoons for the batter)
2 tablespoons of minced dill
1 tablespoon of thyme
salt and pepper
Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
By Bijay@Sugar Daddy Bakes
I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options.
Issue at Hand:
Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty.
I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs.
I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes.
So I am looking for suggestions on finding a starch that will not weep when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas .
would love to hear thoughts .
Creamy soup with broad beans
During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.
Ingredients (for 5 people):
1 kg of broad beans
half an onion
1 clove of garlic
1 tablespoon of butter
4 sprigs of thyme
1 tablespoon of caraway seeds
5 teaspoons of thick natural yoghurt
2 teaspoons of nigella
2 tablespoons of sunflowers seeds
salt and pepper
Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.
Enjoy your meal!
OK so it's a bit weird, but I need help making some fake animals out of tofu.
It's for a vegetarian party, the tricky thing is i need to make it look like the real thing.
I have a mold ready to use, but it's not really oven safe.
My idea is to use a basic tofu meatloaf recipe, put it in the mold and chill it until it sets, then transfer it to the oven.
Anyone have any helpful ideas, or comments?
I'd appreciate knowing more about 'vegetarian' stocks. (The "hot soups" thread in the Indian forum got me thinking about this.)
I assume basic vegetable stock-making would involve simmering cut vegetables in water and then straining the mixture. But what about the specific combinations and proportions of vegetables, addition of herbs and spices, length of time for simmering, reduction etc.
Beside its obvious use as the base in soups, what other uses could one put this to (assuming that it doesn't possess the thickening property of the meat-based stocks)?
edit: I did try to see if this topic has been covered elsewhere, but didn't get a specific result. I'd appreciate any pointers to previous discussions, if any.
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