A veloute is a smooth creamy soup. The name comes from the word velvet. And let’s face it, on a menu ‘veloute’ sounds so much more elegant than ‘soup’ One can make a veloute with other vegetables – cauliflower, fennel, asparagus, peas, broad beans etc. On the Demuth’s course we made a celeriac version and …
Green Pea Pate Pates are so easy to make. And they are all generally variations of the same theme. On the Demuth’s course we made a broad bean pate or dip. Here on the boat we did not have broad beans but we did have green peas. Nor here in France could we not get …
When we decided to make this sweetcorn chowder as a starter for our pop up dining event, (check out our Green & Vegan FB page) we originally opted for a raw recipe. When we tested it, yes it was tasty, but to be honest – tasted – raw! So we changed tack completely, and ended …
Vegan Creme Brulee is something I have been wanting to make for ages! I went out and bought a chef type ‘blow torch’ to add to all the other kitchen gadgets we already have. But I think I will use it quite a bit. Apparently one can also use it to skin tomatoes and peppers, …
This very tasty Tomato Consomme is thanks to Jamie Oliver’s “Taste” video series. We made and served it at our latest pop-up vegan dining event last Saturday, and it seemed to go down a treat. Check out our Green & Vegan FB page Ingredients: 5 or 6 ripe large tomatoes 1/2 t horseradish sauce (preferable to …
We are back in the thick of doing vegan pop-up dining events at our house – every second Saturday. Haviving to make and serve up a four course meal for up to 12 people, we have found doing a chilled soup is a great starter – easy to prepare well before hand and can be …
A momentary break from the French slant – but don’t worry, there will be more of that influence to come. With our pop-up ding in Cape Town, we have also been trying traditional South African dishes. So here is a vegan Melktert. Recipe came courtesy of Plant Restaurant, which unfortunately is no longer operating. This …
Still on the French mission – to veganize traditional French recipes. And Ratatouille is a pretty easy one, which I made using lovely fresh produce from the local markets we encountered. Ingredients: 2 large courgettes (or 5 or 6 small ones) 2 aubergines 4 onions 4 tomatoes 3 cloves garlic 1 red pepper 1 yellow …
We are on a bit of an Indonesian fling at the moment, as you might have gathered. See my last post to find out how this came about. One of the desserts at our Indonesian pop-up dining event was these tiny pumpkin cakes. They are surprisingly tasty – just sweet enough with a hint of coconut. …
We love these tasty Thai or Indonesian bites. We have attempted to make these sweetcorn fritters numerous times, always without success. Aiming to keep things healthy, we have tried to avoid deep frying, and have used all sorts of different ingredients to make the fritters hold together. The whole Indonesian Pop-Up dining event (Check out …
