As I have probably said before, couscous is Adriano's favourite grain and I make several different recipes with it. This one came from Lebanese Recipes Kitchen and it proved to be the best yet. I would never have thought of putting pesto with a Lebanese-style couscous but it worked well. This is not a low Fodmap recipe. Vegetable Couscous with Pesto Print Author: Suzanne Perazzini Ingredients For the Pesto: 1 cup fresh coriander (leaves and some stems) ½ cup fresh parsley (stems reserved for couscous) 2 tablespoons of pine nuts ½ clove garlic ¼ cup extra-virgin olive oil Salt For the Couscous: 4 tablespoons unsalted butter Salt 1 onion, cut into 8 wedges 1 cinnamon stick 1 can peeled tomatoes, halved 2 small carrots, cut into chunks 1 zucchini, chopped Freshly ground pepper 1½ cups couscous Method Make the pesto Combine the coriander, parsley leaves, pine nuts and garlic in a food processor; pulse until coarsely chopped. Add the … [Read more...] about Vegetable Couscous with Pesto
vegetarian recipe
Caramelized Onion & Vegetable Tart
When I visited Stirling with my family on a road trip around England, Scotland and Wales, we dined at a small restaurant on a back street and I had a totally delicious caramelized onion tart and I have never forgotten it. The tart I made tonight was different but just as good. The flavours are excellent. I adapted it from a recipe I found at My Tasty Curry. This is not a low Fodmap recipe. Caramelized Onion & Vegetable Tart Print Author: Suzanne Perazzini Ingredients Frozen sheets of puff pastry Mushrooms - chopped Yellow bell pepper - chopped Cottage cheese 2 tomatoes 2 onions sliced salt & pepper 1 red chilli - sliced thinly 1 clove of garlic sliced 1 tbsp of tomato chutney Olive oil Parmesan Method Defrost three or four sheets of pastry - each one makes a tart. Cook the onions in oil and salt until caramelised. Add all the vegetables, seasoning and the cottage cheese and cook a few minutes to wilt the vegetables. Pile the vegetable mixture onto a sheet … [Read more...] about Caramelized Onion & Vegetable Tart
Mushroom Risotto with Poached Egg
Risotto in its various configurations and permutations is a fairly regular meal around here. Tonight's variation had no meat, white or red. The protein came in the form of a soft boiled egg. The runny yolk flowing over the rice mixture made it colourful and scrumptious. A little lemon juice and the addition of sour cream at the last minute really brought out the flavour in the dish. By the way, this really is a cheat's risotto. The rice shouldn't strictly be cooked separately and then thrown in with the other ingredients but it works flavourwise even if the texture is different. The upside is that it is much simpler and quicker to cook this way. If you are not used to the way the Italians cook it - the correct way - then you won't know the difference. So enjoy! This recipe is not low Fodmap. Mushroom Risotto with Poached Egg Print Author: Suzanne Perazzini Ingredients Rice - ½ cup /person 1 onion - chopped Dried thyme Mushrooms - chopped Salt and black … [Read more...] about Mushroom Risotto with Poached Egg
