Veggie feast III – Courgette

Courgette main (serves 2)

Courgette

No picture of this dish, sorry! I’ll add next time.

  • 1kg courgette
  • 240g pastrami
  • 150g grated cheddar (or another non-descript cheese)
  • Salt
  • Spanish smoked paprika
  • Garlic flakes
  • Black pepper

Preparation
You can imagine that this is not going to be complicated. Wash and slice the courgettes along their length (slices less than 1cm tall). You’ll have to layer these slices in a wide, rectangular shaped oven dish, like a sort of lasagna. Add one first layer of courgette, plus salt, smoked paprika, garlic flakes and black pepper. Then create a layer with pastrami slices (the ‘filling’), and finally add another layer of courgette slices to cover. Don’t forget to season this last layer with a pinch more salt, smoked paprika, garlic and black pepper.  Add the grated cheese on top. Cover the tray with a sheet of baking foil. Put in the oven (250C) for as long as required until the courgette is cooked, which should be about 45min, depending on the oven. Uncover the tray in the last 15min, so that the juice evaporates.

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Veggie feast II – Carrot

Carrot main (serves 2)

Carrot

No picture of this dish, sorry! I’ll add next time.

  • 600g carrots
  • 150g celeriac
  • 120g onion
  • 4 cloves of garlic
  • 1 tin cooked mixed beans
  • 50g coriander
  • 30g breadcrumbs
  • Salt, cumin, cayenne pepper
  • 1 tsp Flora light

Preparation
Grate the carrots, onion and garlic into a large bowl. Put a small pot or medium frying pan on the hob, add flora and cook the onion and carrot until lightly golden. Add a bit of water (very little, only enough for the mixture not to get stuck to the bottom of the pan), salt, cumin and cayenne pepper to taste (I put a lot of cumin). Continue cooking in low heat for about 10min, until carrots are tender. In the meantime, mash the beans with a fork. Cook the celeriac in a bit of water with salt and mash it as well. Mix in both these mashes onto the main carrot mixture, until very homogeneous. Turn the hob off. Add in chopped coriander and about 30g of breadcrumbs or less, only about enough to make it a dry-ish mash that you can shape with your hands. Let it cool down, and shape the carrot mix into small, burger-like portions. Put in an oven tray – previously brushed with a little olive oil – and let the carrot burgers brown in the over (220C) for about 15min, or as much as required.

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Veggie feast I – Cauliflower

Concept
I’ve decided to dedicate about 2 weeks to worshiping vegetables. No, it’s not any weird religion and I didn’t become a vegetarian either.  I was already eating a lot of vegetables  before embarking on the veggie feast. So what is the veggie feast? *Clearing her throat*  Aham… It’s a period of reflection but also physicality, a time we set aside for ourselves to contemplate and enjoy the gift of vegetables……

The concept is: you dedicate each day to one particular vegetable. You start by saying thanks and doing a yoga posture inspired by the shape of the selected vegetable (I’ll do my best to add pictures at some point), and you then go onto creating a brand new recipe for a main dish AND a side dish based on that  vegetable. Most of these are not strictly vegetarian dishes, but they have very little meat or protein, and very little carbs too. Large quantities ensue; it’s likely you’ll feel very bloated at the end. But you’ll also feel very satisfied and inspired by a feeling of accomplishment. Hail Yo Goh Veggie.

Cauliflower main (serves 2)

Cauliflower

No picture of this dish, sorry! I’ll add next time.

  • 500g cauliflower
  • 380g celeriac
  • 130g onion
  • 1/3 tin of light coconut milk
  • 1 heaped tbsp curry powder
  • cumin, ground coriander, chilli flakes and cayenne pepper
  • pinch of salt
  • 1 cup freshly chopped coriander
  • 1 chicken cube stock
  • 2 medium eggs
  • 1 tsp Flora light (or 1tbsp olive oil)

Preparation
Cut the cauliflower in large florets and steam for a few minutes until slightly tender. We want to add this cauliflower to the sauce we’ll prepare in the pot and let it season for the last 10min, achieving a good consistency – not too soft, braking too much apart or melting away, but not too hard or uncooked either. Cut the celeriac in medium cubes (about 3cm wide) and boil them in water until tender, with one cube of Knorr chicken stock.

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Beyti

BeytiWarm, except if your table is by the door and smokers keep coming in and out, unpretentious, using fresh ingredients and a charcoal grill  – what else could you wish for in a restaurant? Ah, and you can bring your own wine too!
Beyti is one of the best Turkish restaurants in London. I never come out disappointed. The choices are not as many as in other Turkish restaurants I’ve been to, but it has  enough choice of meat, fish and vegetarian to make it interesting – assuming you don’t go there every day. Off the top of my head, go for the fried whitebait to start, perhaps with a spinach & yoghurt dip alongside if you’ve tired of the traditional hummus. For main, I always go for either grilled sea bream or sea bass. If you’re a fishy sort of person, there are also other fish in the menu – trout, salmon etc. Don’t be afraid to ask the waiter which fish they recommend. If you go ahead without asking and order one that isn’t fresh, you can easily tell by their face as well. They have plenty of meat and vegetarian kebabs too, as any Turkish place.
Not sure about desserts as I’m usually too stuffed by that stage, but I think they have rather regular ice creams and nothing particularly memorable.
The staff is always friendly and nice, and the crowd is as eclectic as one would expect in London. To finish, the bill is surprisingly soft on the pocket, perhaps because this part of town is not particularly trendy – try the Turkish restaurants in Kingsland Rd / Dalston just a few minutes walk away, and you’ll see what I mean!
This is an honest place for food lovers.
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Beyti,
113 Green Lanes N16 9DA