Vegetarian Greek Hilopites Pasta with Saffron

Over the past few days, I have been flicking through my Greek cookbooks precariously seeking warmth and sunshine through food.  Yesterday, I shared my version of a Greek Shepherds Pie, but I wanted to make something a bit more authentic rather than a fusion of British and Greek cuisine.  Talking of fusion cuisine, I have also made a Prasopita - a authentic Greek Pie that you could easily mistake to be a fusion creation of Greece and Wales cuisine as the recipe has every Welsh persons favourite ingredient: Leeks, but more about that in March when I plan to share it for St David's Day.

Today I share a casserole dish featuring Greek Hilopites.  I bookmarked this dish because it reminded me of my Greek flatmates from Thessoloniki slurping a big red bowl of this silky ribbon pasta dish.  At the time I found it a bit strange that these fiercely proud Greek boys were swirling their spoon and forks around Italian pasta.  Nothing wrong with that after cheap beans on toast, pasta dishes were the next affordable grub for students, but my culinary knowledge was enhanced.  He pulled out a brown bag of pasta and it was not packet Italian pasta, but one he had brought back from Greece, it could even have been homemade, I don't remember - but I was told firmly but politely, that this was hilopites, not tagliatelle.   

Hilopites is a traditional Greek dried ribbon pasta and is popular throughout the Mediterranean. Hilopites can very much be described as Tagliatelle.  It is often made with eggs and milk. However hilopites is much shorter than tagliatelle.

Theodore Kyriakou in The Real Greek At Home writes 'that his father was convinced that when Marco Polo took the idea of pasta from the Chinese and brought it back to Italy, he was only following in the footsteps of the brave Greek who took the recipe for hilopites from the East in a similar fashion'.

This vegetarian Greek Hilopites Pasta is enhanced with sweet paprika and saffron that is why it is so vividly saffron coloured. I was supposed to garnish it with some minced chives, but I forgot in my haste to get a picture.

It was really delicious, meltingly so - the hilopites was infused wonderfully with the saffron and sweet paprika, the shallots silky smooth and the garlic , I guess you just have to be careful that you don't overcook the hilopites as it can easily become mushy and that is okay if you like that. The shallots became sweet and tender.

Although none of my Greek inspired dishes are vegan, I wonder what my blogger friend Veganopolous will think of my Greek inspired dishes, including the Greek Shepherds Pie and the  Prasopita, when I showcase it in March (if not before). 

I am sharing this vegetarian Greek Hilopites Pasta with Saffron with Cook Once Eat Twice hosted by Searching For Spice. 

Vegan Caramelized Onion and Potato Pierogi

Well make no mistake about its definitely Autumn and there is chill in the air. The big overcoats, snuggly scarves, knitted hats and mitts are coming out of the closet, or winter suitcase in my case.

When we got home a couple of days back, this is what we tucked into - home-made Pierogi - Polish dumplings.  I am so pleased with my first attempt ever at making pierogi from scratch at home.  I have to admit, there was flour every where and it was also a little fiddly (the crimping part especially), but once I got into the routine, it was pretty plain sailing.

I think the pierogis look very autumnal on the plate, what do you think?!

The pierogis were really really yummy and comforting to eat.  I felt like I was getting a big hug from my Nanny (bless her soul).  This is not the kind of meal to whip up on the day.  It is best made a day or two in advance or even at the weekend when you have more time to potter around.  Then when you get back home after long day out, all you have to do is simmer, then pan fry in a little olive oil.  I really really enjoyed them pan fried, all golden and crisp, and so did my husband.  The Pierogi made a fabulous change from our 30 minute pasta meals. Oh and I mustn't forget the greens on the side, steamed broccoli on the side.  

The recipe comes from Vegan Brunch.  I have the cookbook (and a number of others from both Isa and Terry), but rather than write up the whole recipe here,  just follow this link for the full recipe.  The link will take you to the awesome PPK website.  The only thing that I did differently was I stirred in the caramelized onion in with the potato filling, rather than serve it on the side.  I am so hoping to make this again.  I am sharing this post with Jacqueline of Tinned Tomatoes and Katie at Feeding Boys and a Firefighter for Octobers edition of Bookmarked Recipes. 

Brussels Sprout and Mushroom Ragout

I know looking down in this cooking pot may not fill you up with much excitement, it didn't excite me either and I am the one cooking it.  But its what you serve with it.  I served this ragout  over mashed potatoes.  The shallots and the sprouts serve as the two veg on the plate, and the chestnut mushrooms - the 'meat'.  The vegetable stock also plays its part, as it simmers away it absorbs the flavours from the vegetables, becoming a good light gravy. 

If potato mash does not float your boat, then perhaps some parsley dumplings; or a cobbler topping may tempt you to try this recipe.  

Brussels Sprout and Mushroom Ragout
Serves 4
Ingredients
350ml vegetable stock
2 tablespoons olive oil
12 shallots, peeled
500g Brussels Sprouts, halved
2 garlic cloves, minced
300g chestnut mushrooms, sliced
350ml vegetable stock
4 tablespoons parsley, minced
Method
Heat the oil in a wide non stick pan.  Add the shallots and cook over medium heat, stirring now and again.  Once the shallots begin to brown, stir in the sprouts and sauté until they begin to soften a little.  Then add the mushrooms and garlic and sauté for about 5 minutes or so.   Pour in the stock and bring to a boil, when it comes to the boil then turn the heat down and simmer for a few minutes.  Adapted from Deborah Madison’s Vegetarian Suppers.
For the optional toppings
For Parsley Dumpling Recipe - Follow here
For Scone or Cobbler Recipe - Follow here 

Brussels Sprouts and Shallots Tart

If there is one vegetable I struggle with eating still to this day, it has to be Brussels Sprouts.  Even when I try to convince myself that they are only little baby cabbages, I get put off by the nose wrinkling wiff of them whilst cooking.  To add to that they taste awfully bitter, that no amount of brown sauce can disguise it dominant flavour.   Having said all that though, I have found way of enjoying them, such as my Christmas Brussels Sprouts Pie and Brussels Sprouts Hash. 

In this tart recipe, the sprouts bitter undertones are sweetened a little by the accompaniment of caramelised shallots and further lifted by the blue cheese.

I actually found myself enjoying this, so much so  went back for another small slice.  Its better enjoyed warm , and just about okay cold.

Admittedly the food presenter in me could have presented the tart in a more appealing manner, with green nuggets peeking through the cream and golden layer, but I wasn’t really thinking at the time.

You can just steam or boil the sprouts, but you don’t get those deep caramel flavours.

Brussels Sprouts and Shallots Tart
Blind bake the pastry tart tin and set aside. 
Follow here for the pastry recipe.
Serves  4 – 6
Ingredients for the filling
2 tablespoons olive oil
12 shallows, peeled and halved
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
140 ml milk
100g- 120 g blue cheese, crumbled 
Salt and pepper to taste
Method
Preheat the oven to gas mark 5. 
Heat the oil in a wide pan, then add in the shallots and cook for a few minutes, then stir in the sprouts and garlic and cook for 6 minutes until the sprouts and shallots are just tender and golden brown.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the soft caramel shallots at the bottom of the tart, then top with the sprouts – either cut side up or cut side down – it is your choice.   Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top.

Root Vegetable Casserole with Chive Dumplings

We seem to be locked in between seasons here in Scotland.  Its no longer autumn, but its not quite yet winter either.  Still nothing stopping us from tucking into some hearty rooty food: carrots, turnips and parsnips; and listening to the fireworks going off early in the distant background. 

Other than the roasting of the parsnips in the oven, this is pretty much a one pot meal.  The vegetable stock becomes a thick flavour packed gravy.  Most of the vegetables still have a bit of bite, except for the shallots and the dumplings that just melt.  The vegetable stock becomes a thick flavour packed gravy. Serve this casserole in large bowls with extra garnishing of freshly chopped chives.

There is a similar recipe on my blog which comes from Rachel Demuth, however this one is adapted from Nadine Abensur.  The chive herb dumplings here are made with cheese and extremely comforting, but if you wish you can also make them vegan, see here.  I am linking this to this weeks Friday Food hosted by Mom Trends.

Root Vegetable Casserole with Chive Herb Dumplings
Serves 4
Ingredients
300g medium parsnips, cut length ways into 4.
6 tablespoons olive oil
Salt and pepper to taste
12 small shallots
4 garlic cloves, sliced
350g carrots, peeled and thickly sliced
300g baby turnips, cut into half
200g chestnut mushrooms, cut into half
550ml flavourful vegetable stock
1 bay leaf
1 ½ teaspoon cornflour
For the chive dumplings
125g self-raising flour
60g Cheddar, grated
2 tablespoons chopped fresh chives (or parsley)
60g butter
Salt and pepper to taste
Method
Pre-heat the oven to its highest setting.  Toss the parsnips with 1 tablespoon olive oil. Season with a little salt and pepper and roast for about 25 minutes, until golden brown.  When they are down, , take them out and set them aside.
Heat the remaining oil in a large, heavy bottomed casserole pan.  Add the shallots and garlic and fry for a couple of minutes, stirring occasionally.  Add the carrots and turnips and sauté for about 6-8 minutes, then add the mushrooms and sauté for a couple of minutes. 
Meanwhile, make the dumpling mixture.  Lightly mix all the ingredients together and season with salt and pepper.  Add about a tablespoon and a half of water to bring it together to make a soft dough.  Form into 12 – 16 small balls and set aside.
Add the vegetable stock to the vegetables, along with the bay leaf, and let the stew bubble steadily for about 5 minutes, stirring occasionally.  Now dissolve the cornflour in a little hot water, then add it to the stew and boil to thicken.
As soon as it has thickened, place the dumplings in gently , so that they are about three-quarters immersed.  Cover with a lid and simmer slowly for 20 minutes, until the dumplings are risen and the stew looks rich and the vegetables are meltingly soft.  Scatter the parsnips over the top and serve.  Adapted from the brilliant The Cranks Bible by Nadine Abensur.

Broad beans and shallots in a hot and sour tamarind sauce

There are only a couple of fat green broad bean fingers to pick in my garden. Not enough for a meal, so whilst I am waiting for more of them to fatten, I picked up some from the local supermarket for this evenings meal.

Now there were a number of recipes I could have made that would have allowed the flavour of the fresh broad beans to come through, but for those of you who have got to know me a little through blogging will know that I like big and bold flavours and this dish delivers. The seasonal broad beans and shallots remain the stars of the dish, but they are complimented wonderfully by the hot and sour sauce. Hot from the flecks of Scotch bonnet (from my freezer) and sourness from tamarind.
Tamarind paste is a deep dark chocolate coloured pulp. It is made from the fruit of the tamarind tree. The fruit itself is shaped like a long bean, inside which is a sour pulp. The pulp can be processed to make a paste or pressed to form a 'square cake'. Small pieces of tamarind cake can then be broken off and infused in hot water to create an acidic liquid flavouring used in South Asian cooking. I've always loved the sourness of the tamarind and could happily drink it, but you don't want too much as it is quite acidic. A dish that you may be familiar with if you regularly frequent an Indian restaurant is Imli chutney usually served alongside poppadoms or samosas. For readers overseas, you may be familiar with tamarind drinks such as agua de tamarindo or traditional sour soup in Thai cooking.

A few good years ago, when I started reading up on the origins of fruit, vegetables and history of ingredients, particularly those that came from overseas into the U.K. I was very interested to learn that a key ingredient of Worcestershire sauce and Brown sauce was tamarind.

Anyway, if you can't find the tamarind paste, look for the tamarind cake which I recommend purchasing from a South Asian store as it will cost a fraction of the price. When you find it, follow this link where the Indian actress turned chef Madhur Jaffrey shows the technique of extracting the flavours from the pressed cake which can be used for this recipe.
Broad beans and shallots in a hot and sour tamarind sauce
Serves 3 - 4
Ingredients
1 ½ Tamarind paste
300g shallots or small onions
2 tablespoons olive oil
1 medium onion, finely sliced
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 cloves garlic, minced
250g broad beans
½ Scotch Bonnet (aka Habarneros) chilli, minced
Method
Dilute the tamarind concentrate in 4 tablespoons of hot water and set aside.
Ina wide pan, large enough to hold the shallots in one single layer, heat the olive oil, then add the shallots and fry them briskly, shaking the pan from time to time for a few minutes until they go quite brown.
Temporarily remove the shallots to a plate and add the sliced onion to the pan, turn the heat down a bit and fry for several minutes until the onion starts to soften. Add the mustard, fennel and cumin seeds, turn the heat up again and fry briskly for a moment or two, until they start to crackle. Add the garlic, broad beans, partly cooked shallots and chilli and stir well to combine.
Pour in the tamarind liquid and enough water to come about halfway up the vegetables, then cover ad simmer for about 30 minutes, stirring occasionally, until both the beans and onions are tender. If there’s too much liquid left at the end, remove the lid, turn up the heat and allow most of it to cook off until reduced to a aromatic sauce. Serve with plain boiled rice. Slightly adapted from Catherine Masons Vegetable Heaven.

Roasted Shallot and apricot salad with goats cheese

When I read this months No Croutons Required Challenge had to feature the allium family. I was quite excited as I don't often eat the allium as the focus of a dish. Its normally part of the sauce base or just as a garnish, so this really was a challenge. We could choose from onions, leeks, spring onions, garlic, chives and even wild garlic, but I decided to go with some British grown Echalion shallots which are quite long. Then the question was should it be a soup or a salad. Well with the sun shine hanging about. I went for the salad option.

This is not an everyday salad (thank goodness). I can't imagine me eating this at home that often. Its the kind of salad you'd find on a restaurant menu.
These long shallots are roasted with balsamic vinegar for an intensely sweet-sour flavour. The shallots partnered well with the sweetness of the apricots and twang of the cheese. You could also taste a hint of the rosemary (from my garden) in the background. All in all it was a generous salad, but not one I would make in a hurry at home as you do need to marinade the cheese overnight. This is definitely restaurant style food, not homely for this home girl!

I better hurry and put my cyber skates on as I am pushing it with the deadline which is right now. I may have to grovel to Jacqueline, she will be well within her right to say 'sorry mangocheeks, its just to late to be included', but I can just try. So I better go and submit it to Jacqueline of Tinned Tomatoes right now. Jacqueline alternately hosts No Croutons Required with Lisa of Lisa's Kitchen. Its a wonderful event where participants are encouraged to submit either a vegetarian soup or a salad. I'd encourage you to participate, if you haven't already. Just for the fun, plus its a great way to 'mingle' with other fellow bloggers.
Roasted shallot and apricot salad with goats cheese
Serves 2
Ingredients
1 goats cheese, halved cross ways
200g shallots, peeled
50ml balsamic vinegar
100g small beetroots, cooked and cut in wedges
For the marinade
100ml olive oil
1 garlic cloves, finely sliced
1 tablespoon fresh rosemary
Salt and pepper to taste
For the dressing
50ml orange juice or juice from 1 lemon
50g dried apricots, soaked in water for 2 hours and sliced
1 teaspoon walnuts, roughly chopped
Method
For the marinade: combine the ingredients in a bowl. Place the goats cheeses in a shallow dish and pour over the marinade. Cover and refrigerate overnight.
The following day, place the shallots in a roasting tin. Pour the marinade from the cheese over the shallots, set aside the cheese and cover. Stir om the balsamic vinegar. Bake at gas mark 6 for 45 minutes until the shallots are tender. Strain the juices left in the tin and reserve. Add the beetroot to the shallots and return tot the oven to keep warm.
Blend together the dressing ingredients in a small bowl and add the strained juices from the shallots. Place the cheese on a baking sheet under a hot grill to warm through slightly, but do not let them melt. Place one portion of cheese on each plate and surround with the beetroot and shallots. Pour the dressing around the cheese and vegetables. Serve at room temperature. Adapted from Paul Gaylers Vegetarian Cookbook

Garlic and shallot risotto

I got inspiration for this dish whilst flicking through Sarah Beatties book called Neither fish nor fowl. Sarah Beattie is a vegetarian cook and was a Masterchef of the North in 1991. Not many people who have appeared on Masterchef have been vegetarian. The only other person I am aware of was Rosa Baden-Powell who actually won Masterchef in 2001. It was around this time that I had started to discover the joys of cooking innovatively with vegetables.

Anyway, back to Sarahs recipe for Garlic risotto. Her recipe was a bit too time consuming for me especially after a full day at work. She simmers the garlic with spices for an hour and then she squeezes the pulp of the garlic. I just want some warm food on the table. As I am low on fresh produce, and a trip to the supermarket or the local farmers markets is beckoning, until then however, I have to make do with what I do have. I am always well stocked with various types of rice, lentils and pulses, but also with garlic, shallots and onions. So this evening I had decided to put the spotlight on the garlic and make it the key ingredient in my dish of Garlic and shallot risotto.
Please don’t frown at the thought of garlic. I know in the UK, many people have this poor attitude towards the garlic. The garlic conjures up that familiar stereotype of the French man with a pencil moustache, wearing a stripy top with garlic around his neck as he is peddling on his bicycle somewhere or other. Unfortunately this prejudice towards the garlic has developed into some peoples psyche, not just towards the food, but towards people who ate or smelled a little different. But I like the garlic. I always have, well before ‘garlic bread’ became popular in this country. I grew up eating it as it formed the base of many of my mothers dishes.

Please do try this recipe. On slowly cooking the slices of garlic in olive oil, the garlic takes on a completely different flavour from its raw form. It is meltingly soft and so sweet.

Garlic and shallot risotto

Serves 2

Ingredients

2 tablespoons of olive oil

2 shallots, thinly sliced

1 bulb of garlic, cloves peeled and sliced

1 ¼ pint of vegetable stock

250g risotto rice, I use Arborio

Chives or garlic chives, snipped for garnish

Optional: Good olive oil or vegetarian Parmesan for grating over

Method

In a wide pan, warm oil and add shallots till translucent, then add garlic and cook gently. Be careful not to brown the garlic, you just want it to be translucent and soft.

Then add rice and stir frequently over medium heat until it to becomes translucent. Then add ladle of stock and bring to the boil, stirring constantly, until all the liquid is absorbed.

Then add more stock little by little, until all the stock has been absorbed and the rice is creamy and the grains separate. Season with salt and pepper to taste, and stir again before serving.

Garnish with chives and optional grating of Parmesan cheese or drizzle of good olive oil.