Quick and dirty carrot and kale harissa flatbread

There’s a brilliant salad – I think it’s in  Jerusalem – made with thin carrot batons, leaves, and a fuck-tonne of harissa paste. It’s piquant and delightful, and I’ve blogged about it before. It’s the haissa set against the carrot sweetness that makes it – I could eat that stuff until my gastric tract writes an angry letter to my MP.

Basically, harissa is the creature’s proverbials.

So when I was short on time, but craving vegetables, the idea occurred to crash that salad into the kale pizza, and stick it on a flatbread:

Carrot and kale harissa flatbread

This was not an unequivocal success, but if you buy the flatbread it does only take about twenty minutes.

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Roasted garlic ribollita

Ribollita is serious peasant food. It’s an Italian white bean soup that would likely be reheated a few days running, and probably have whatever veg came to hand thrown in over that period. It’s hale and warming enough for winter, but I also find the flavours light enough for a late summer supper. The thick croutons of toasted, garlicky oiled bread really help there.

Ribollita and sherry

You can find a good basic recipe in Veg Every Day  or actually Jamie’s Italy. But this is something of a bastard version that plays to my liking for rustic Mexican flavours. Roasted garlic, extra oregano, and a little allspice go in to punch that up, and it’s not shy of the tomato. I also figure it’d take a toasted ancho rehydrated in the stock, but I haven’t tried that this time round.

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Kale & garlic pizza with a green bean, carrot, & sesame salad

Last night I cooked dinner for some friends. This substantially involved re-cooking a couple of things from Veguary I’d been meaning to blog about for a while. Both are variants on dishes from the River Cottage Veg Every Day book that I’ve made a few tweaks to, and both work really rather well.

Kale & garlic sauce pizza, finished

The kale pizza is pretty much straight up from p186, with a base sauce of insanely thick roasted garlic béchamel sauce, and a spot of cumin. This has the benefit of tasting stupidly indulgent whilst not actually being all that bad for you. But I am not fucking about with the garlic; you were warned.

For the salad, I borrowed the dressing from Fearnley-Whittingstall’s
“Asian-inspired coleslaw” on p115, and whacked it over blanched beans and julienne carrots. It’s all about the sesame, and the dishes work together surprisingly well, although there’s a lot of very strong flavours sloshing about here.

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