Category Archives: vegetables

potato and tomato gratin

This is a good supper dish with ricotta and/or ham.

First I wash and finely slice the potatoes and tomatoes. I layer them in an oiled casserole dish, adding salt, pepper and dried oregano with each layer. I finish with a layer of tomatoes, a generous glug of olive oil and a sprinkling of breadcrumbs. It cooks for 40 minutes at 180°C.

With new season potatoes i don’t peel them, but it’s up to you…

curried potatoes

This is a good supper dish with cheeses and a salad.

I wash the potatoes and slice thickly. I sautè them in olive oil in a non-stick pan. I add salt, pepper and curry powder and cook until tender. It takes 20 to 25 minutes and I have to keep an eye on them, turning often and making sure bthey don’t burn|

ricotta and artichoke quiche


Artichokes are nearly over now, so this will be the last time I use them this year.

First I make the pastry with 150 gm flour and 75 gm butter and a pinch of salt. I use the pulse option on the magimix, adding a little cold water to form a ball of dough. This rests in the fridge while I prepare the filling. I remove the outer leaves of the artichokes and pare the stalks, cut in slices and sautè in olive oil until just tender (I need to add a little water and cover the pan).  I mix together a ricotta with a few tablespoons of grated parmesan, an egg and black pepper. Then, when cool, I add the artichokes to the mixture. I roll out the pastry and fill a buttered and lined tin. I bake the case the blind (10 minutes covered in paper and beans, 5 minutes without) at 180 °C. I let the case cool, then I fill with the artichoke and ricotta mixture and cook for 25 -30 minutes. 

This is good warm or cold, but won’t keep for more than a day, so…

spring beetroot


In spring we get a variety of beetroot with a pale pink flesh and delicate flavour which I really love.

I wash the root and boil until tender ( 20 to 30 minutes). While it cooks, I wash the leaves and boil them in their own water, as you do for spinach. When cool enough to handle, I squeeze out as much water as possible. Now it’s just a question of peeling and slicing the root and arranging the leaves alongside and dressing with salt, vinegar and extra virgin olive oil.

The beetroot is really good with some boiled potato. We had leftover boiled broccoli yesterday to go with it… sometimes a boiled egg or two makes it to the plate… or a little crumbled feta cheese…

broad bean falafel


This is the Eyptian version of falafel but you can use dried chick peas instead for the Israeli version.

First I soak dried broad beans (fava) in water overnight. The next morning I drain them  and process well in the mixer to form a paste.  I add a teaspoon of bicarbonate, a teaspoon of cumin seed, a crushed dried chilli, salt and pepper and leave for an hour. Then I add half a finely chopped onion and a handful of chopped herbs (mint, parsley and anything else).I form patties with the mixture and cook in olive oil for a few minutes each side in a non stick pan over a medium heat. They should be crisp outside and soft inside.

I serve simply with a salad.




My microwave oven has a “crisp” function; that is, microwave and grill together. And there is a special plate to use, which has a non-stick surface like a normal frying pan. It’s brilliant for “grilling” vegetables, such as aubergines, fennel, courgettes, onion, even potatoes.

While I cut the aubergines into 1 cm rounds, I heat the special plate with the crisp function for 2 minutes. I place them in the plate, season with salt and pepper and a dribble of olive oil. They cook 6 minutes, I turn the slices over and add another dribble of oil, and cook a further 5-6 minutes.  I repeat the process for another batch. (The last batch cooks  more quickly, maybe because the microwave is really hot by then.)

Cooking aubergine this way is longer, but the results are excellent!

PS As you can see from the photo, we had the aubergine with a little chicken curry.


peppers and potatoes

It’s best to use “friggitelle” for this dish. These small green peppers cook quickly and taste fresh. But you could use ordinary green peppers, in which case you should cut them into strips.

I start by dicing new potatoes (I leave the skins on) and sautè them in a frying pan with a little olive oil, seasoning well with salt and pepper. I then split the peppers lengthways and remove the seeds. I sautè them in another frying pan with olive oil for a few minutes only. I add salt and pepper. They should still retain a good crunch!

This makes a nice light lunch or supper.

à la greque


I do lots of vegetables like this … artichokes, cauliflower and whole mushrooms are particularly good.

For artichokes, I remove the outer leaves and trim the top and stalk. Then I divide in half and remove any choke. (If the vegetable is fresh, there won’t be any). I bring a small pan to the boil with the juice of half a lemon, a generous glug of olive oil, a splash of water and sea salt. I add the halved artichokes and cover. I cook until just tender, then I remove the lid and reduce any liquid to a spoonful. All over a brisk flame. I serve on a plate with the remaining spoon of oily juice.

I like them at room temperature with bread and cheese or ham. Or I make a big selection of vegetables to serve as an antipasto on grander occasions.

sautè supper


Vegetables sautè really well in those new ceramic-lined pans. But a standard non-stick pan works too, of course. You do need a generous glug of olive oil, though. If you’re too health conscious, the veg ends up boiled in its own water rather than fried.

The classic combo for me is pepper, courgettes, onion and potato. I cut them quite small and sautè in the ceramic pan until the potato is cooked, about 10 minutes. I stir more or less all the time! I add salt and pepper right from the start. A few fresh herbs towards the end are nice.

This is a supper dish for us… we pile the plates pretty high and eat with bread and cheeses.

spicy lentils


Lentils cook fast … and tinned lentils cook even faster, ideal for a supper for one!

I gently sautè finely chopped onion, carrot and celery in olive oil. When cooked, I add  some chilli flakes and a good squeeze of tomato concentrate diluted in a little water. Then I add the tin of lentils and salt, and heat through.

This  is nice with some toasted bread and/or some feta cheese crumbled on top.