Tag Archives: Vegetable

Tibetan Vegetable Momos with Coriander and Cashew Nut Pesto

4 Nov

Momos are a type of dumpling popular in Tibet and Nepal where they are sold as street food or fast food. The  main fillings include minced chicken or lamb/goat mixed with onions and spices, as well as finely minced vegetables or cheese. There are even sweet momos filled with chocolate.

They are traditionally steamed, or sometimes fried and served with a tomato based dipping sauce or in a  hot soup/broth. Continue reading

Chargrilled Vegetable “Sandwich” with Feta, Basil and Pine Nuts

16 Oct

I’ve been toying with the idea of making a sandwich without the bread for a while. Alli at Pease Pudding recreated a version of this that she had for lunch in a cafe.

She lives in New Zealand and every time I visit her blog it makes me want to visit New Zealand even more. The choice of food apart from everything else is inspiring. One of her latest posts is a breakfast she had in another cafe which was Baba Ghanoush topped with a Poached Egg (heaven), that is definitely next on my list. Maybe for brunch tomorrow, if I can wait that long…. 

Continue reading

Pisto Con Huevos – A Rustic Spanish Classic

1 Oct

Pisto con huevos is a Spanish version of ratatouille (pisto) topped with an egg then baked in the oven, in my version anyway. Alternatively you can top it with a fried egg or mix the eggs into the pisto like scrambled.

This popular rustic dish is often referred to as Pisto Manchego because it was first developed in central La Mancha. Manchego means “from La Mancha”. You may not know that the true Manchego cheese is made only from whole milk of the Manchega sheep raised in the “La Mancha” region.  Hard cured sheep’s milk cheeses from other regions are called Queso de Oveja Curado. Continue reading

Chargrilled Broccoli and Beans with Chilli, Garlic and Sweet Soy Rice Noodles

10 Jul

I know broccoli isn’t usually the most exciting of vegetables. I know it can be a bit bland and boring. Time to rethink that. With this treatment it transforms into a shining star.

Seriously, we can’t get enough of it. The Washer Up, my toughest critic, has claimed it his favourite thing. To quote “This is the best thing you’ve ever made”. You can’t argue with that can you?

My best friend Tara bought me the Ottolenghi cookbook for my birthday. I am steadily working my way through it and every recipe that I have tried has been a definite winner. It’s all about the flavour and colour which is the kind of food I love. It has a definite Middle Eastern theme, but not solely. There are recipes from all over the world.

What I noticed, while flicking through, was that a lot of the food is cooked on a griddle pan. It adds to the flavour and appearance of a dish, giving a certain smokiness and the attractive black stripes that make such a difference to the overall impression.

I didn’t own griddle pan. I do now. Get ready for chargrilled everything.

It is chargrilling the broccoli and then drenching it in a garlic & chilli infused olive oil that makes this dish so special. You can serve it on its own, as a side dish with anything, or make it the star on top of some sweet soy rice noodles. Either way it’s delicious. You need to try this. 

Chargrilled Broccoli & Beans with Garlic, Chilli & Sweet Soy Rice Noodles

serves 2 -3, vegan, gluten-free. Adapted from Ottolenghi The Cookbook

  • 1 large head broccoli
  • a handful of french beans
  • 3 tbsp olive oil
  • 75 ml olive oil
  • 3 or 4 garlic cloves, thinly sliced
  • 2 mild red chillies, thinly sliced (or 1 hot red chilli)
  • sea salt & black pepper
  • 250 gr fat (XL) rice noodles (or any noodles)
  • 2 tbsp kecap manis (Indonesian sweet soy sauce) or use soy sauce plus 1 tsp honey
  • 1 tsp sesame oil
  • 1 tbsp oyster sauce (vegetarian)
  • 1 tbsp lemon/lime juice
  • a handful of fresh coriander, chopped
  • a handful of cashew nuts or flaked almonds, toasted

Separate the broccoli into florets with small stems still attached. Trim off  the stalk ends of the beans. Cook the broccoli in boiling salted water for exactly 2 minutes (no more). Then quickly transfer it, with a slotted spoon, to a large bowl of iced water, to stop the cooking. Now do the same with the beans.

Drain the broccoli & beans in a colander and then spread them out on a clean tea towel and leave to dry completely.

Cook the noodles according to the instructions on the packet, drain and rinse under the cold tap to stop them sticking together. Set aside.

In a large mixing bowl, toss the dried veg with 3 tbsp olive oil and season generously with salt & black pepper. Place a ridged griddle pan over a high heat and leave it for 5 minutes to heat up. Grill the veg in batches so it’s not too crowded. Leave them for a minute on one side then turn them over so they get nice char marks on all sides. Transfer to a heatproof bowl and continue to griddle the rest.

Meanwhile put the 75 ml olive oil in a small saucepan with the sliced garlic & chillies. Cook them over a medium heat until the garlic just starts to turn golden brown. Don’t let it burn. Remove from the heat and pour the hot oil over the bowl of hot broccoli & beans and toss together well. Check seasoning.

Heat up a wok, or large frying pan, over a medium high heat, add in the cooked noodles, kecap manis (or soy sauce & honey), sesame oil and oyster sauce. Heat through the noodles and then throw in the veg. Toss everything together well and serve in deep bowls.

Squeeze over some lemon/lime juice and sprinkle with the toasted nuts and chopped coriander.

You are going to love this. Broccoli has never tasted so good, honestly. If you don’t own a grill pan go out and buy one now.

It’s just a bit of a bitch to clean….. Apparently.

Things that made me smile today…..

Dragonflies…

Butterflies….

And bugs…

Hasta Luego!!

Soupe Au Pistou- A French Summer Classic

18 Jun

Walking past the farms at the moment it is clear that we are at an “in-between” seasons moment. The tomatoes are still green, the peppers are on their way but apart from that not much is happening.

The only vegetables being harvested are the new season potatoes…..

Leeks…

And the enormous Spanish spring onions..

Potato, leek and onion just sounds like a soup doesn’t it? But I didn’t want to make a thick, creamy leek and potato soup, it’s far too hot for that. And Vichysoisse, non!  Call me a heathen if you like but, even coming from the land of Gazpacho, I can’t eat cold soup. I wanted something light, fresh and clean tasting.

I remembered seeing Raymond Blanc making his mother’s (Maman Blanc’s) summer vegetable soup which he served with a basil pistou. Pistou is the French version of pesto, without the nuts. It looked so clean, clear, healthy and delicious. Just perfect for a summer’s day, and it’s quick too. The vegetables are still quite al dente (or whatever the French word for al dente is) which adds to the freshness of the dish.

The pistou is amazing. I made mine with parsley instead of basil because I didn’t have any. When I buy basil here in the summer it wilts in the heat before I get home, so annoying.

You just blitz a big bunch of parsley (or basil) leaves with extra virgin olive oil and loads of garlic.  The original recipe uses parmesan as well. I left that out to keep it vegan and it was still stunning. Drizzled over the finished soup it lifts all the flavours and takes it to another level.

It keeps really well in a sealed jar in the fridge too. If you make this amount you will have some left so you are only minutes away from a quick and delicious dinner. Just stir the pistou through some cooked pasta and garnish with toasted pine nuts and/or parmesan. Or drizzle it over some sliced fresh tomatoes for an impressive side dish or salad.

This recipe is actually a combination of Dorie Greenspan’s Warm Weather Pot- Au-Feu and Maman Blanc’s Soupe Au Pistou. The original Soupe Au Pistou would also contain white beans so you could add some cooked haricots or cannellinis towards the end of cooking to heat through if you like. I thought the new potatoes were enough to give it body. Chopped fresh tomato is another ingredient that is sometimes added. I just cleaned out what I had in my fridge.

Soupe Au Pistou Recipe

serves 3-4, vegan, gluten-free

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • 1 Spanish spring onion, finely sliced
  • 1 leek, cut off dark green parts (could keep for making veg stock), quartered lengthways, rinsed and sliced diagonally into 1/2 inch pieces
  • 2 stalks celery, sliced diagonally into 1/2 inch pieces (reserve leaves)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 6 baby new potatoes, cut into 1cm slices
  • 2 large carrots (or 4 small) quartered lengthways & chopped into 1/2 inch pieces diagonally
  • 1 – 1 1/2 litres good quality veg stock ,preferably homemade (or water)
  • 1 strip lemon zest (use a peeler)
  •  2 inch piece lemongrass, cut in half, lengthways and bruised
  • 1 bunch asparagus, woody ends snapped off, cut into thirds
  • 4 or 5 mushrooms, removed stems, cleaned, finely sliced
  • 100 gr frozen spinach (or a bag of fresh, stems removed)

For the Pistou

  • a big bunch of basil or parsley leaves
  • 4 cloves garlic, crushed
  • 100 ml extra virgin olive oil
  • pinch of sea salt
  • ground white pepper
  • fresh grated parmesan (optional)

First put all the pistou ingredients in a processor (or mortar & pestle) and blend until smooth. Pour into an airtight jar and store in the fridge.

In a large soup pan, heat the oil over a medium heat then add the onions, leeks and celery and a pinch of salt. Cook for about 5 minutes until the onions have softened but not browned. Then add the garlic and cook for another minute.

Stir in the potatoes and carrots season with salt & pepper and pour in the stock/water. Throw in the lemon zest and lemongrass, bring to the boil then lower the heat and simmer gently (uncovered) until the vegetables are just tender about 10 minutes. The soup can be kept in the fridge now until you are ready to serve.

Bring back to the boil and add the asparagus, mushrooms (beans & tomatoes if using) and frozen spinach. Cook for another 4 minutes until asparagus is tender (add fresh spinach and celery leaves if using to wilt).

Taste for seasoning add more salt if necessary. Ladle onto a warmed soup plate and drizzle generously with the pistou.

Bon Appetit!!

Things That Made Me Smile Today….

Jacarandas en la Plaza Alta…

Have a Great Weekend & Happy Father’s Day !! xxx

West African Jollof Rice

5 Jun

This is another one of the recipes  that I first made while watching the World Cup last summer. The other being my Brazilian Bean Patties. I decided to make a dish from one of the countries playing in each match. This recipe was from when England played Ghana. There are many different variations on Jollof rice from all over West Africa but nearly all are tomato based with whatever vegetables you have, or are in season, added.

Most versions also contain chicken, which I have obviously left out. If you want to add the chicken just fry off some chicken pieces first to colour them then remove them from the pan, continue with the rest of the recipe and then add the chicken pieces back in when you add the stock.

The Washer Up pointed out that it is very similar to Paella and I had to agree. I think this would have something to do with the fact that Paella came to Spain during the Moorish occupation. It is believed to be a derivation of a Pilaf or Pilau and you can see that in the name.  The Arabs were also in West Africa for a long time controlling the slave trade in that area so obviously would have had an influence on their cuisine also. It makes sense doesn’t it. So Pilau, Paella, Pilaf  and Jollof could all have started out as one dish that over the centuries has been adapted by many different cultures and adopted as part of their own food heritage.

West African Jollof Rice Recipe

serves 4, vegan, gluten-free

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp minced ginger
  • 1/2 tsp cinnamon
  • a pinch of dried chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 – 1 litre (2 – 4 cups) veg stock
  • 2  ripe tomatoes, chopped
  • 1 red pepper, diced
  • 1 small green pepper, diced
  • 1oo gr cooked kidney beans, rinsed & drained
  • 50 gr frozen peas (I used a peas & sweetcorn mix)
  • 1 carrot, diced
  • 400 gr (2 cups) wholegrain rice
  • 150 ml tomate frito/tomato passata/puree
  • fresh parsley, chopped for garnish

Heat the oil in a large pan over a medium heat. Add the onions, herbs, spices, salt & black pepper and cook until the onions have softened (about 5 minutes). Then add the garlic, fresh chilli & ginger and cook for another minute.

Next add in the chopped vegetables and tomatoes and cook until the vegetables are partly cooked(5 -8 minutes).

Stir in the rice then add the tomato puree and stir over a low heat to coat the rice. Next add 1/2 litre of stock, season with salt & black pepper and bring to the boil. Lower the heat and simmer, over a low heat, covered until the rice and vegetables are cooked and all the stock has been absorbed. (About 25 minutes). Stir occasionally so it doesn’t stick to the bottom of the pan and add more veg stock if necessary, a cup at a time, to stop it becoming dry before the rice is cooked.

Check for seasoning and serve garnished with fresh parsley.

Things that made me smile today…

Giant Dandelions…?

Make a wish Rufus….!

Mixed Vegetable Paella and Stuffed Peppers

6 May

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

Green Vegetable Minestrone with Toasted Pine Nuts

4 May

May Day here is known as Dia de la Cruz “Day of the Cross”. It is also Dia de los Verdes “Day of the Greens”. In Alhaurin there are two main churches known as The Greens & The Purples (the colours of the Andalucian flag). For the whole long weekend and Tuesday the Green Church known asVera Cruz have processions, marching bands and let off rockets very early in the morning and very late at night.

Thankfully it stopped raining long enough to get out and take some photos this week.

I can’t pretend to know what it’s all about but they seem to enjoy it and it brings the community (well one half of it anyway) together. Rows of different types of chairs are tied together all along the procession route so no one can steal a precious front row seat.

After the processions everyone congregates at the church.

Everyone is wearing green. Purple is a definite faux-pas. Unless you are our friend Miguel, who was over from England with his girlfriend Lindsey for the Bank Holiday. He decide to rock it in lilac jeans, despite all the funny looks, classic Miguel, hilarious….!!

So in keeping with this green weekend and to atone slightly for the purple jeans incident I have made a Green Vegetable Minestrone. This is my favourite soup that we served at the restaurant. I got it from a Cape Town cookbook my Dad gave to me. It is really fresh tasting and more Springy than a classic Minestrone. You can use whatever green veg you like just make sure you give it loads of fresh basil…

I kept it vegan & gluten-free by using rice vermicelli. You can use any pasta you like but keep it tiny. Freshly shaved parmesan on top is the authentic addition that I replaced with toasted pine nuts. Either way it’s a deliciously healthy bowl of goodness that leaves you feeling all virtuous inside…

Green Vegetable Minestrone with Toasted Pine Nuts

serves 6 , vegan, gluten-free. Adapted from Cape Town Food by Phillippa Cheifitz

  • 2 tbsp olive oil
  • 1 big Spanish spring onion (or 4 or 5 scallions)
  • 1 leek, halved lengthways, rinsed & finely sliced
  • 2 stalks celery, finely sliced
  • 2 cloves garlic, finely chopped
  • a handful of fresh parsley, chopped
  • 1/2 small cabbage, cored & finely shredded
  • 125 gr green beans, 2 cm diagonal slices
  • 1 courgette, diced
  •  bundle of asparagus, woody ends snapped off, 2cm diagonal slices
  • 100 gr frozen peas
  • 50 gr rice vermicelli (or other tiny pasta) 
  • 150 gr rocket (or spinach/watercress)
  • 1+ 1/2 litres veg stock
  • salt & black pepper
  • a big bunch of basil, leaves torn or sliced when served
  • 25 gr pine nuts, toasted in a dry pan
  • extra virgin olive oil for drizzling
  • shaved parmesan (unless vegan)

Heat the olive oil in a large soup pot over a medium heat, add in the spring onions, leeks & celery with a pinch of salt and cook until starting to soften about 3 minutes. Stir in the garlic & parsley and cook for another minute or two.

Add in the cabbage and cook gently for about 10 minutes (you don’t want it to brown) add a splash of stock if dry. Then add in the rest of the vegetables, except the rocket and basil, and cook for another 5 minutes. Season well with salt & black pepper, pour over the stock, bring to the boil, cover, lower the heat & simmer for about 25 minutes.

Stir in the pasta and rocket and cook until tender about 5 minutes. Check seasoning and add more stock if you want it more soupy than stewy.

Ladle into warm bowls and sprinkle over lots of freshly torn basil, the toasted pine nuts and shaved parmesan (if using). Finish with a drizzle of extra virgin.

I think Los Verdes would approve don’t you?

Fennel and Orange Risotto with spring onion, goat’s ricotta and chilli

8 Mar

The fennel plant we are growing in a pot on our roof terrace is ready to harvest. Is ready the right word? I’m not sure.

Some of the spring onions are looking good too. Spring onions (cebolletas) in Spain are huge. They are completely different to the spring onions/scallions you get in the UK or US. So when I say use 1 spring onion it’s probably equivalent to 4 or 5 scallions.

I have been looking for suitable fennel recipes for a while now. Something to really showcase our first and only fennel. It had to be something special.  The classic Fennel & Orange Salad sounded lovely and fresh but it is raining here at the moment so I didn’t really feel like a salad. I wanted something warm and comforting. I came across a recipe for Orzotto with Sausage, Fennel & Rosemary on The Culinary Taste. Orzotto is a barley risotto. This was exactly the kind of thing I had been looking for. Minus the sausage, obviously. Rita said she was inspired by a Jamie Oliver recipe for Fennel Risotto so I asked her what other ingredients he had added. His recipe was for Fennel Risotto with Ricotta & Dried Chilli.

Jamie’s recipe used the zest & juice of a lemon as well. This got me thinking back to the classic fennel & orange salad combo and I decided (living in Andalucia) to use orange instead of lemon and our beautiful spring onions were the natural substitute for normal onions.

local cheese producer makes a goat’s ricotta (requeson in Spanish) which I had been wanting to try for a while. So, I had all the ingredients for the perfect, seasonal, locally produced, homegrown dish. Exciting!

Fennel & Orange Risotto with Spring Onion, Goat’s Ricotta & Chilli

Serves 4 vegetarian. Adapted from a Jamie Oliver recipe

  • 1 tbsp olive oil
  • 1 tbsp butter plus 1 tbsp for finishing
  • 1 fennel, finely chopped fronds reserved for garnish
  • 1 stick celery finely chopped
  • 1/2 tsp fennel seeds
  • 1 large Spanish spring onion or 4 or 5 small, chopped
  • 1 clove garlic, finely chopped
  • salt & black pepper
  • a splash of white wine/vermouth
  • about 300 gr risotto rice (I used brown)
  • about 1 litre of veg stock
  • about 1/4 tsp dried chilli flakes
  • 4 tbsp goats requeson (ricotta), normal ricotta or soft goat’s cheese
  • 1 orange, zested and juiced
  • about 50 gr grated parmesan

Put the veg stock in a small pan over a low heat. Heat the oil and 1 tbsp butter in a large pan over a medium heat and add the fennel seeds, spring onions, celery, and chopped fennel. Cook for a few minutes until softened and translucent then add in the garlic and cook for another minute. Add in the rice and stir to coat in the oil and butter. When the rice starts to turn translucent add in the wine and cook until it evaporates.

Add a ladle of the hot stock and season well with salt & black pepper. When all the liquid has been absorbed add another ladle of stock, stir or swirl the rice, wait for it to be absorbed and repeat until the rice is cooked. This should take about 18 minutes with white rice and longer with brown.

When the rice is cooked remove the pan from the heat, add the tbsp butter, parmesan, orange zest, half the orange juice and crumble over the ricotta. Stir, put the lid on and leave for 2 minutes.

Taste and add more orange juice if you think it needs it. Serve in warmed bowls garnished with a pinch of dried chilli flakes and the fennel fronds. Have a bowl of the ricotta and Parmesan on the table for people to help themselves to.

The flavour combination of the fennel and orange is really bright, slightly sweet & fresh. Together with the creaminess of the ricotta it is a deliciously rich dish, unusually reminiscent of a dessert in some ways. But don’t let that put you off. Serve it as a starter or lunch dish rather than a main course to people who appreciate different flavours and they will be left wanting more….

Thai Squash Wonton Soup and Spring Rolls with green curry noodles

29 Jan

I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.

The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling. Roasting half a squash (as I did) makes a lot of the filling  so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend..

I would definitely recommend making these on the day you want to cook them. The spring rolls especially did not keep very well in the fridge overnight as the filling is quite moist and it soaks into the wrappers. You can make the filling the day before but do your wontons and spring rolls on the same day you want to eat them for the best results.

Thai Squash Wontons and Spring Rolls

 vegetarian (makes lots of the filling)

  • 1/2 butternut squash (keep seeds if you want to roast them too)
  • olive oil, salt, pepper
  • 1/2 onion, chopped
  • 1 stalk celery, finely chopped
  • a large clove garlic, finely chopped
  • 1 tbsp grated/minced ginger
  • 1 lemongrass stalk, bashed, ends removed and finely chopped
  • 1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)
  • a handful of coriander, stalks chopped separately
  • salt & pepper
  • 1 tbsp cornflour
  • some breadcrumbs if the mixture is very wet (panko are best)
  • wonton wrappers (defrosted at room temp. Keep covered or they will dry out)
  • spring roll wrappers(defrosted at room temp. Keep covered or they will dry out)
  • 1 egg, beaten for brushing

Preheat the oven to 200C, cut the squash half in half, put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. You can roast the seeds at the same time, just wash and dry them, spread them out on a sheet of  foil, drizzle with a little olive oil, salt & pepper and roast for about 15 minutes. (Keep an eye on them they should brown slightly not burn). Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.

Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, coriander stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minutes. Tip this into the squash with the chopped coriander leaves and mix everything together well. Add in the cornflour and breadcrumbs if it seems very wet.  Season with salt & pepper and taste.

When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.

Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape. Sit it up on it’s base.

Continue until you have made enough wontons. I think three per person in a little bowl of soup is enough for a starter. You could also serve more of them as  a main course (like a ravioli or tortellini dish) with some of the Thai Green Curry sauce (see recipe below).

With the spring roll wrappers, lay it out on a board in a diamond shape again. Brush all the edges with beaten egg. Place teaspoons of the filling in a sausage shape about a quarter of the way up, not touching the edges, as in the photo above.

Fold the wrapper over the filling and tightly roll away from you until you reach the last quarter. Then brush the two ends with beaten egg and fold them in tightly.

Then continue rolling it up until you get something like this…

Store the wontons and spring rolls in the fridge separated with baking paper so they don’t stick together but use them on the same day, they don’t keep well overnight. To cook the spring rolls deep fry in hot vegetable oil in a wok, frying pan or deep fat fryer until golden on both sides (about 2 – 3 minutes on each side). Drain on kitchen paper and serve with your favourite dipping sauce….

Spring Roll Dipping Sauce

  • soy sauce
  • Shaoxing rice wine
  • sesame oil
  • oyster sauce
  • minced ginger
  • lime juice
  • brown sugar/palm sugar
  • chopped spring onions or garlic shoots
  • chopped red chilli
  • fresh coriander
  •  

    These are the ingredients for my dipping sauce. I have no idea of amounts just start with the soy and keep adding and tasting until you get what you like…

Wonton Soup Recipe

serves 4, vegetarian

  • 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
  • about 1 tbsp white miso paste
  • about 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • a few drops of sesame oil
  • 1 tsp minced ginger
  •  1/2 red chilli, finely chopped plus extra for garnish
  • some shredded cabbage, a handful
  • 1 garlic chive or spring onion, finely sliced, plus extra for garnish
  •  1 tbsp chopped coriander plus leaves to garnish
  • roasted pumpkin seeds (see above) optional
  • 12 wontons (3 per person) see recipe above

Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce. Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons. They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so. Scoop out the wontons with a slotted spoon and place them in the serving bowls.

Stir in the chopped coriander and ladle the hot soup over the wontons. Garnish with extra spring onion, pumpkin seeds, sliced chilli and coriander leaves and serve immediately.

 This is such a brilliant starter to an Asian meal. It’s light, aromatic , healthy and full of flavour. The Washer Up said it was the best soup I’ve ever made and I think I agree. It’s one of those dishes you never want to end.  You could definitely serve it as a main course in a bigger bowl with more of everything but maybe it’s better to leave people wanting more, I don’t know, you decide…….

Alongside the Spring  Rolls and dipping sauce I served some Thai Green Curry Rice Noodles. I got the recipe for the Thai Green Curry Paste from Tes at Home. Tes is Thai and lives in India and I think the recipe comes from her mother. It was really very good, well-balanced and flavourful even though I couldn’t get any Thai basil and I substituted ginger for galangal…

Thai Green Curry Noodles

serves 4, vegan

  • about 400 gr fat rice noodles (I used XL)
  • 3 heaped tbsp Thai Green Curry Paste (store-bought or homemade)
  • 1 tin 400 ml coconut milk
  • soy sauce and  brown sugar/palm sugar to taste
  • fresh coriander chopped
  • chopped spring onions/garlic shoots
  • coriander leaves/spring onions/sliced chilli for garnish
  • veg stock if necessary

Cook the noodles according to the instructions on the packet, drain, rinse under cold water and set aside. Meanwhile heat a tablespoon of oil in a large frying pan or wok over a medium heat. Cook the curry paste and spring onions for 2 or 3 minutes until the spices are aromatic then add in the coconut milk. Stir everything and cook to thicken the sauce slightly. Taste and add some soy sauce & sugar if you think it needs it. Place the noodles in the sauce a handful at a time, string to coat the noodles then add the chopped coriander. When the noodles have warmed through and are coated in the sauce tip into your warmed serving dishes (If it seems a bit dry you can add a bit of veg stock).

Garnish with coriander leaves, spring onion and fresh chilli……………

And serve with the Spring Rolls and dipping sauce……… delicious!!!

This recipe is featured in January’s YBR round up hosted by Nancy at Spicie Foodie. To see a fantastic selection of delicious recipes & beautiful photos click on the Your Best Recipe Badge above and have a look around…

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