Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Thai Green Curry with Jasmine Rice and Cashew Nuts

Thai Green Curry

It’s a rare day in the Tin and Thyme household when we order a takeaway. Most of the time it’s not only a lot cheaper to make your own, but it can be quicker too. This Thai green curry with jasmine rice and cashew nuts is a breeze to make and can be rustled up and on the table well before any take out is likely to arrive.

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Cypriot Vegetable Stew – otherwise known as Turlu

Cypriot Vegetable Stew

Following on from the gorgeous olive garlic halloumi spelt bread I made a couple of weeks ago, I now bring you my version of another Cypriot recipe, Turlu. It’s a kind of vegetable stew from the Turkish side of Cyprus. It’s very tasty and the aforementioned bread makes a perfect accompaniment.

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Courgette and Chickpea Pancakes with Mango and Cucumber Chutney

Courgette Chickpea Pancake

The courgettes, otherwise known as zucchini, continue to flourish in the way only courgettes know how to. Having enjoyed the spiced courgette fritters I made recently and with plenty more courgettes developing, I couldn’t resist this chickpea pancake version when I spotted it in the February 2005 issue of Delicious.

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Summer Green Soup with Parsley and Almond Pesto

Green Summer Soup

Dinner, Soups | 7th August 2015 | By

Just because it’s summer, it doesn’t mean I don’t want soup, especially when that soup is packed with summer produce. With a house full of newly dug potatoes, courgettes and broad beans, I took inspiration from a Nigella recipe for Summer Minestrone in the September 2004 issue of Delicious.

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Spiced Courgette Fritters – Simple & Delicious

Courgette Fritters

Lunch | 27th July 2015 | By

When a friend kindly left me a multitude of courgettes on my doorstep the other day, I was delighted. Not only were they freshly picked, but they were small, multi-coloured and pretty. My friend was equally delighted, she can’t give them away fast enough. Any number of recipes have been developed to make the most of this seasonal abundance. When I consulted Twitter, the oracle spoke: spiced courgette fritters it was.

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Jewelled Persian Rice

Jewelled Rice

Once upon a time, long long ago, I had an Iranian boyfriend. He introduced me to a whole new cuisine, which, although similar to the Middle Eastern one I was more familiar with, was distinct and flavoursome. It was rare that he did any cooking, but when he did he always made the most delicious rice in the classic Persian way, complete with tahdig.

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Miso Muffins with Kale, Carrot and Courgette

Savoury Miso Muffins with Kale, Carrot & Courgette

Lunch, Savoury Chocolate | 25th September 2014 | By

If you haven’t tried miso in savoury muffins before, you’re missing a trick. It gives a wonderful umami hit and added depth of flavour. These miso muffins are made with wholemeal spelt flour and loaded with extra veg. We added kale, carrot and courgette, but other veg would work well too. They’re ideal lunch box fair, but would also give an excellent morning boost if you had one for breakfast.

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Three Allium Smoked Chilli Tart

 Several things combined to bring forth this three allium smoked chilli tart. I had some onions and some recently dug up leeks which were well past their best before date. It’s the season when onions are sprouting and leeks are bolting. We also had some wet garlic delivered in our occasional top up veg box. Likewise I had a courgette in the bottom of the fridge which was definitely passed its best. Although I’ve been using the Gran Luchito smoked chilli paste I was sent some time ago, I hadn’t created a specific recipe for it. I also wanted to take part in this month’s Tea Time Treats which is all about tarts and pies.

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Chocolate Courgette Squares

Along with the current glut of courgettes here in the UK, there seems to be a corresponding glut of courgette cake recipes. Guess what? I’m not bucking the trend. It took a while for our courgettes to get going this year, but they are now coming thick and fast. It’s courgettes for every meal at the moment so using them in a cake is merciful relief.

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Chocolate Courgette Cake

 

Back in those dim and distant days when I was on holiday, I was browsing through Allotment 2 Kitchen and found this recipe.  At that point we still had plenty of courgettes and a friend coming over for supper.  MangoCheeks advised that this cake was particularly good warm with vanilla ice-cream, so pudding for the evening was sorted – thank you MangoCheeks.  Writing this up three weeks later, I can’t of course remember exactly what I did because, as regular readers will know, I am virtually incapable of following a recipe exactly.

So this is what I think I did:

  • Creamed 110g unsalted butter with 220g vanilla sugar (instead of 1 tsp vanilla extract).
  • Beat in 2 duck eggs
  • Sifted in 340g flour (spelt wholemeal), 2 tsp baking powder, 4 tbsp cocoa and 1 tsp mixed space.
  • Mixed this in, then added 400g grated courgette.
  • Stirred in 120g Greek yogurt.
  • Spooned mixture into a 9″ sq cake thingie and baked for about 45 mins at 180C.
The cake was dense and moist with a fragrant smell and a spicy taste.  We had it straight from the oven but as we didn’t happen to have any vanilla ice-cream in the freezer, we used oriental ginger instead which made a lovely accompaniment.  The cake firmed up a bit when cold and was just as good the next day and the one after that and possibly the one after that too!

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