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117 recipes tagged Vegetarian · page 3 of 5
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Dark Chocolate Mousse
Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Crisp Hash Browns
Grated potato rinsed of its loose starch and wrung genuinely dry, then pressed into hot fat so it fries crisp instead of steaming.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Cacio e Pepe
Spaghetti in a sauce of nothing but pecorino, black pepper and starchy pasta water, emulsified off the heat so it stays smooth.
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.
Braised White Beans with Sage
Dried beans soaked in salted water and held at a bare simmer, so the skins stay whole and the liquor turns silky.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Baked Vanilla Cheesecake
A dense baked cheesecake on a biscuit base, cooled slowly in the switched-off oven and chilled overnight so the top does not crack.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Apple and Almond Tart
A shortcrust case blind baked, filled with almond frangipane and fanned apple, so the base stays crisp under a wet filling.
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.
Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
Fried Plantain
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise at the edges and the middle goes to custard.
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Zapekanka
Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.