andytchef.blogspot.com

The vegetarian chef

Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called "Miami spice" published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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The vegetarian chef | andytchef.blogspot.com Reviews

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Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called Miami spice published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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6 handful of sultanas

7 jalapeno cream sauce

8 1 small onion

9 a little vinegar

10 freeze

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The vegetarian chef | andytchef.blogspot.com Reviews

https://andytchef.blogspot.com

Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called "Miami spice" published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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andytchef.blogspot.com

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The vegetarian chef: February 2010

http://andytchef.blogspot.com/2010_02_01_archive.html

Tuesday, 23 February 2010. Vegan doughnuts - naughty but nice. A few years ago I had a noodle dish on my menu that involved making some deep fried Indonesian sweetcorn fritters. The recipe used flour, soy sauce for seasoning and ground rice. An ingredient I hadn't worked with before which for me was interesting enough. As the the weeks passed I noticed that the fritters had a very puffy and light consistency. They looked suspiciously like mini doughnuts! Vegan doughnuts at that! 1 teaspoon vanilla essence.

2

The vegetarian chef: January 2010

http://andytchef.blogspot.com/2010_01_01_archive.html

Sunday, 24 January 2010. Goats cheese and pear bruschetta with beetroot carpaccio. In London I worked briefly with an Italian chef called Alex. He was and is a great guy, cool, easy going and relaxed except when it came to the mispronunciation of Italian words. Ignorant to the correct way to say bruschetta I was pronouncing it brooshetta. Which you would if you are from the English speaking world. Every time I said brooshetta. Away on table whatever he would turn round and say broosh k. A knob of butter.

3

The vegetarian chef: Vegan doughnuts - naughty but nice

http://andytchef.blogspot.com/2010/02/vegan-doughnuts-naughty-but-nice.html

Tuesday, 23 February 2010. Vegan doughnuts - naughty but nice. A few years ago I had a noodle dish on my menu that involved making some deep fried Indonesian sweetcorn fritters. The recipe used flour, soy sauce for seasoning and ground rice. An ingredient I hadn't worked with before which for me was interesting enough. As the the weeks passed I noticed that the fritters had a very puffy and light consistency. They looked suspiciously like mini doughnuts! Vegan doughnuts at that! 1 teaspoon vanilla essence.

4

The vegetarian chef: Wok 'n' roll

http://andytchef.blogspot.com/2010/01/wok-n-roll.html

Friday, 15 January 2010. Every now and again me and my family will have a Chinese takeaway on a Sunday evening - it's the end of the week for me and I don't always want to cook. Last time I ordered a chop suey spring roll and was delighted by how delicious it was. I had to put it on my menu. Here's the recipe for chop suey spring rolls.it's very easy. This recipe should make about 6 spring rolls. Chop suey spring rolls. Large spring roll wrappers - largest you can find. 1 large carrot - grated. Add the b...

5

The vegetarian chef: Schnitzel bitte

http://andytchef.blogspot.com/2010/01/schnitzel-bitte.html

Monday, 11 January 2010. Schnitzel or Weiner (Vienna) Schnitzel is a traditional dish from Vienna. Unfortunately the dish is made up of thin escalopes of veal, egg and bread crumbed and then pan fried. Schnitzel, in German, apparently means cutlet without bones. Well this veggie version is a cutlet without the slices of 35 week old calf also. 2 medium sized butternut squash. Olive oil for brushing. 100g (4oz) of a strong blue cheese of your choice. Mixed seeds such as pumpkin, sesame and sunflower. First...

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The vegetarian chef

Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called "Miami spice" published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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