National Vegetarian Week 2014 – Rhubarb Brûlée

Tags

Brûlée, Chava Eichner, dairy-free, dessert, grapefruit, National Vegetarian Week 2014, Rhubarb, strawberries, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography

Official Food Photographer 2013 and 2014

Rhubarb Brûlée

This blend of fresh summer strawberries, rhubarb and tangy grapefruit is a real winner. Add a caramelised brûlée topping and you’ve got a stylish dessert in super quick time.

Rhubarb brûlée

Serves 4

Preparation time: 5 minutes
Cooking time: 15 minutes

Vegan

300g rhubarb, sliced
100g strawberries, cut in half (optional)
2 oranges or grapefruits
A few drops of vanilla extract
20g sugar
8 tsp white sugar to top each ramekin

1. Zest the grapefruits or oranges, peel with a knife, slice the fruit horizontally remove the centre section and cut the slices into segments. Set to one side.
2. Place the rhubarb, strawberries (if using), ½ tsp zest, vanilla extract and sugar into a pan and simmer on a low light for 10 minutes or until most of the liquid has evaporated.
3. Divide the rhubarb between 4 ramekins.
4. Arrange the grapefruit segments to cover the rhubarb completely.
5. Sprinkle 2 tsp of sugar onto the top of each ramekin and immediately place the ramekins under a hot grill until the sugar starts to melt and caramelise. This can also be done with a catering blow torch.
6. Allow to cool before serving.
   Recipe © The Vegetarian Society

 

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

National Vegetarian Week 2014 – Salad Feast for BBQs

Tags

BBQ, Chava Eichner, dairy-free, National Vegetarian Week 2014, National Vegetarian Week offer, Olives, Tomato Salad, Vegan, Vegetarian, vegetarian burger, Waldorf Salad

Official Food Photographer 2013 and 2014

Waldorf Salad and Tomato and Olive Salad

Two super tasty salads to add delicious flavours and visual sparkle to any BBQ!
If, like me, you’ve never thought about a mustard dressing for your tomato salad… I really recommend that you do give it a try 🙂

Whilst you’re reading this we’ll all be on our way to Germany for my cousin Margit’s wedding. I’m really, really excited as there’ll be lots of family I haven’t seen for ages… After a few days we’ll make our way down to the South of Germany to celebrate yet another wedding on the following weekend. Party-tastic! My lovely friend Dani (whom I’ve known for 26 years!) will get the chance to be a fairy-tale princess while her husband-to-be gets to perform his very own style of Bavarian Reggae at the evening do! Yes really, Bavarian Reggae…

Waldorf salad

Serves 4
Preparation time 10 minutes

75g vegan mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
3 celery sticks, thinly sliced
2 Granny Smith apples, cored and chopped
100g walnut pieces
50g grapes, halved
Seasoning to taste

Simply mix the ingredients together. Although good to eat straight away leaving the salad in the fridge for an hour will let the flavours blend.

 

Tomato and Olive Salad

Serves 4
Preparation time: 5 minutes
Vegan

4-6 ripe vine tomatoes, sliced
½ small red onion, thinly sliced into rings
10 dry black olives, cut in half
1 small garlic clove, crushed
1tsp olive oil
1 tsp mustard
2 tsp lemon juice or vinegar
To taste black pepper

Simply place the tomatoes, onion and olives into a serving dish. Mix the crushed garlic with the olive oil, mustard and lemon or vinegar.
Spoon over the salad and season with black pepper.
Recipes © The Vegetarian Society

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

 

 

 

 

National Vegetarian Week 2014 – Thai Stir Fry

Tags

Chava Eichner, dairy-free, National Vegetarian Week 2014, noodles, Stirfry, Thai, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography

Offical Food Photographer 2013 and 2014

Thai Style Stir Fry

The first steps to any culinary travel will always be towards the fridge door! Let yourself be transported to a world of Thai spices with this super quick Stir Fry.

Some supermarket’s own brand mock meats contains egg but I discovered vegan chicken style pieces in Morrison’s freezer section.

Thai Style Stir Fry

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes
Can be vegan

1 tbsp vegetable oil
350g chicken-style pieces or marinated tofu
500g bag of mixed ready prepared stir fry vegetables
400ml coconut milk
1 tsp nori flakes
1 lime juice and zest
2 tbsp soya sauce
1 tsp brown sugar
1 tbsp Thai 7-spice mix
250g ready to wok noodles
A small bunch fresh coriander, chopped

1. Gently fry the mock chicken or tofu for 5 minutes then add the bag of vegetables.
2. Continue to cook for 2 minutes.
3. Add the coconut milk, nori flakes, lime juice, soya sauce, sugar and Thai 7-spice mix. Reserve the lime zest for the end.
4. Add the noodles and cook for a few minutes to heat through.
5. Season to taste with salt and pepper then decorate with lots of fresh chopped coriander and the lime zest.
   Recipe © The Vegetarian Society

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

National Vegetarian Week 2014 – Side Vegetables

Tags

beetroot, cabbage and apple, carrot, Chava Eichner, dairy-free, green beans, kale, lettuce, National Vegetarian Week 2014, pea, Pie, pine nuts, raisins, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography

Official Food Photographer 2013 and 2014

Vegetables with a difference

No more over-boiled cabbage and dull carrots… these simply delicious ideas will add a whole new flavour dimension to your meals!

Side vegetables – Choose two or more to accompany your pie and potatoes

Serves 4

Vegan
Preparation time 5 minutes
Cooking time 5-10 minutes( beetroot 65 minutes cooking time)

1/2 red cabbage, finely sliced
2 apples, peeled and cored and finely diced
1 tbsp vinegar

300g Carrots, peeled and cut into batons
1 orange

300g Green beans
1 tbsp olive oil
1 garlic clove, crushed
1 lemon

1 tbsp olive oil
200g Kale, finely sliced
2 garlic cloves, crushed
50g raisins
50g pine nuts
1 lemon

1 tbsp oil
1 small onion, finely sliced
1 Chinese cabbage, shredded
50g peas
3 tbsp single cream or vegan cream

4 fresh beetroots
2 tsp balsamic vinegar

Cabbage and apple
Place all of the ingredients into a large pan. Add 1 tbsp water and cover. Allow to cook for 15-20 minutes stirring from time to time. Season well with salt and pepper.

Carrots with orange
Place the carrots into a pan and add a quarter of the zest of an orange and all the juice. Cover and steam for 10 minutes turning from time to time. Season with a little salt and pepper.

Green beans with garlic
Steam the beans for 2 minute then transfer to a frying pan. Gently fry the beans with the garlic and a squeeze of lemon juice for 2 minutes.

Kale and raisins
In a large pan heat the oil then add the kale, garlic, raisins, pine nuts and a little lemon juice. Cover and steam for 7 minutes turning from time to time. Season with salt and pepper and more lemon juice if required.

Lettuce and peas
Heat the oil and gently fry the onions for 5 minutes then add the Chinese cabbage and continue to cook for 2 minutes. Finally add the peas and cream and cook for another minutes. Season well.

Beetroots
Trim the stems of the beets then boil for 10 minutes then place whole onto a baking tray with a little oil. Season with salt and pepper then roast at 180C for 40 minutes. Split into quarters and drizzle with balsamic vinegar and season with black pepper. Return to the oven for 15 minutes.
Recipes © The Vegetarian Society

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

National Vegetarian Week 2014 – Refried Beans

Tags

Chava Eichner, dairy-free, nachos, National Vegetarian Week 2014, Refried beans, tortillas, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography, wrap

Official Food Photographer 2013 and 2014

Refried Beans with Nachos

These yummy beans are a great nacho topping with salsa and some vegan cheese. OR try them in a wrap with lettuce and lots of fresh red onions… sooo good!

Refried Beans – Served your way

Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
¼ tsp chilli powder
½ tsp cumin
½ tsp paprika
2 tins borlotti beans, drained
1 tbsp sun-dried tomato paste
100ml vegetable stock

To serve in a wrap:
4 tortilla wraps
½ lettuce, shredded
50g vegan sour cream dip or vegan mayo
50g guacamole
50g vegan cheese

To serve as nachos:
100g tortillas chips
2 spring onion
4 ripe tomatoes
1 chilli, thinly sliced
50g vegan cheese
50g vegan sour cream dip or vegan mayo

1. To make the refried beans heat the oil and gently fry the onions for 5 minutes.
2. Add the garlic and spices and cook for another minute. If you like extra heat, add a little more chilli powder.
3. Finally add the beans, tomato paste and vegetable stock.
4. Simmer for 5 minutes allowing most of the stock to evaporate.
5. Using the back of a spoon gently break up the beans. Serve the beans as a wrap with nacho or anyway way you fancy.
6. To serve as tortilla wraps, fill your wraps with the suggested filling and place under a hot grill for a minute or 2 to crisp up the outside for extra texture.
7. To make the nachos, place a good handful of nacho chips per serving into a heatproof serving dish. Top with a little cheese and place under the grill for a few seconds. Add a few more chips and extra cheese then place under the grill for a few more seconds.
8. Finally top your nachos with dollops of guacamole, sour cream or vegan mayo, chopped tomatoes, spring onion, chopped chillies and of course the refried beans.
   Recipe © The Vegetarian Society

Tofutti’s vegan sour cream is a really, really yummy and worked a treat with this tasty dish (alongside some homemade guacamole).

 

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount on commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

National Vegetarian Week 2014 – Bombay Dosa

Tags

Bombay potatoes, Chava Eichner, Chickpeas, Curry, dairy-free, Dosa, Indian, National Vegetarian Week 2014, National Vegetarian Week offer, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography

Official Food Photographer 2013 and 2014

Bombay Dosa

Indian and Vegetarian – a match made in heaven! I love the tangy lemon flavours in the Bombay Potatoes recipe and when I photographed this dish I could hardly wait to tuck in 😉

Bombay Dosa with Curry Sauce

Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes

Vegan

For the Pancakes:
100g gram flour
100g rice flour
1 tsp curry paste
Salt and pepper
400ml water
2 tbsp vegetable oil for frying

For the Bombay Potato:
300g potatoes, unpeeled
1 tbsp vegetable oil
1 onion, sliced
1 tbsp curry paste
2 large tomatoes, deseeded and chopped
1 lemon, juice only
Small handful coriander leaves

For the Sauce:
1 tbsp vegetable oil
1 onion, sliced
1 jar curry sauce
1 can chickpeas, drained
Small handful coriander leaves

1. Mix all of the batter ingredients together and allow to stand while you prepare the filling and sauce.
2. To make the Bombay potato. Place the potatoes into a pan of boiling water and cook until just tender. Drain and allow to cool slightly then peel and cut into small chunks.
3. Heat the oil and gently fry the onion for 5 minutes then add the potatoes and curry paste.
4. After 5 minutes add the tomatoes, lemon juice. Season with salt and pepper then set to one side.
5. In a separate pan prepare the sauce. Gently fry the onion for 5 minutes then add the curry sauce and chick peas and simmer for 5 minutes then add fresh coriander to taste.
6. Gently reheat the Bombay potato and keep warm while you make the dosas.
7. To make the dosa, heat a little vegetable oil in a non-stick frying pan. When hot add a little batter mixture tilting the pan to get an even coverage.
8. After 1 minute carefully turn and cook the other side.
9. Repeat with the remaining mixture to make 4 dosas
10. To serve place a little Bombay potato in the middle of the dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.
11. Repeat with the remaining dosas. Finally garnish with a little coriander.
    Recipe © The Vegetarian Society

During the photo shoot, I thought it may sound a bit crazy to suggest blue for the background of this dish! The lovely Su Taylor, my artistic director from the Vegetarian Society, went along with it and we ended up with a stunning rainbow of colours for this year’s National Vegetarian Week.

      

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

National Vegetarian Week 2014 – Aubergine Lasagne

Tags

Aubergine lasagne, Chava Eichner, dairy-free, lasagne, National Vegetarian Week 2014, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography, Vegusto

Official Food Photographer 2013 and 2014

Hurray… it’s National Vegetarian Week!!!

If you’ve been following my blog for a while you’ll know how excited I am about this week. For the second year running I’ve worked with the Vegetarian Society to create a set of mouth-watering images that really show off the joys of veggie cooking!
Each day this week I’ll be posting a new recipe from this year’s campaign. Join in and enjoy!! Happy #NVW2014

Aubergine Lasagne

A vegetarian favourite, full of hearty flavours and bean goodness. I made a vegan version of this (with Vegusto melty cheese) and it was AHHH-mazing!

Aubergine Lasagne

Serves 4-6
Preparation time 30 minutes
Cooking time 45 minutes

2 small aubergines, thinly sliced lengthways
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 can tomatoes, chopped
1 carrot, finely diced
1 can flageolet beans, drained and rinsed
1 tsp mixed dried herbs
1 tsp stock powder

Cheese sauce
40g margarine
10g plain flour
250ml dairy-free milk
150g strong cheese, grated (e.g. Vegusto or VBites)

6-8 Pasta sheets

1. Brush the aubergine with a little oil, season with salt and pepper then place onto a hot griddle pan. Cook for 5 minutes on either side or until sear marks are formed. When all of the slices are cooked set to one side.
2. In the remaining oil gently fry the onions for 5 minutes then add the garlic, tomatoes, carrot, beans and herbs. When hot sprinkle in the stock. Allow to simmer for 10 minutes. Season as required.
3. To make the cheese sauce first melt the margarine on a gentle heat then add the flour stirring constantly. Stir for 1 minute then add the milk a little at a time. The sauce will thicken as the heat increases. When all the milk has been added continue to stir for 2 minutes. Remove from the heat and add 100g of the cheese stir and set to one side.
4. To assemble place half the tomato sauce into a deep oven proof dish. Top with slices of aubergine, pasta and then cheese sauce.
5. Repeat ending up with a final layer of cheese sauce making sure the pasta is covered.
6. Place in a pre-heated oven 180C/gas mark 4 for 30 minutes. Add the final 50g grated cheese and return to the oven for another 15 minutes.
   Recipe © The Vegetarian Society

FYI: The lasagne pictures in this post are vegetarian (not vegan).

——-

Are you looking for a food photographer who shares your values? For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

Midweek Curry In A Hurry

Who needs a super easy Curry recipe for a midweek-supper? Here’s a delicious way to spice up your life. 100% Authentic? Maybe not. Tasty? Most definitely!

Sometimes, when you’re in a real rush and tired after a long day at work, cooking a lavish meal is probably the last thing you feel like doing. It always seems that it’s exactly on those days that I really crave something nourishing and heart-warming to restore my inner balance.
This week I’m working on a commission for a wonderful charity called Vegetarian for Life (VfL). This charity is dedicated to improving the quality of life for older vegetarians and vegans. VfL produce some excellent resources for caterers and offer lots of ideas and also guides on vegetarian nutrition and how to eat a healthy, veggie diet on a budget. My task involves lots of models (aged 60+), a whole selection of tasty dishes and my food styling skills. As you can imagine, it’s a job that takes plenty of co-ordinating and planning ahead… But my family still needs to be fed too 😉

Here, I’ve come up with a recipe that is very easy to make. When you’ve tried it once, you’ll be surprised how fast you’ll get at making it the next time.

Chickpea, Mushroom and Spinach Curry

Quick and easy. Ideal as a family meal too.

Serves 4

1 red onion, chopped
vegetable oil
1 tsp each of ground cumin, garam masala, ground coriander
1/2 tsp curry powder, 1/2 tsp fennel seeds
1 tsp fresh grated ginger
2 cloves of garlic, crushed
1/3 tin chopped tomatoes
125g sliced mushrooms
1 courgette, diced
1 (400g) tin chickpeas, drained
2 handfuls of fresh spinach leaves
vegetable stock cube
some water

To serve:
dairy free yoghurt
fresh coriander
finely chopped red onion

Sauté the onion in oil until softened. Add the spices, ginger and crushed garlic and stir continuously for a couple of minutes. Stir in the chopped tomatoes and simmer for another minute or two.

Throw in the courgette, mushroom and chickpeas and add about half a vegan stock cube along with 3-4 tbsps water. Cover your saucepan and simmer until the courgette pieces have softened. Stir in the spinach leaves and a handful of chopped coriander. Check the seasoning and serve with a dollop of dairy-free yoghurt and some freshly chopped red onions. This works well with chapatis or pilau rice.

I think I’ll also plan in my Super Speedy Noodle recipe from my very first blog post.

I can’t quite believe that post was nearly seven months ago! For all of you who’ve done this for years… you were right, blogging is great, great fun! Thank you for all the lovely comments, feedback and inspirations over the last seven months… I’m sticking around 😉
Have a good week!
I’ve entered this dish into the #BettaRecipe competition as part of National Vegetarian Week. For all the details and more info about this competition click here.

If Asparagus Be The Food Of Love…

Tags

asparagus, beetroot, cream cheese, dairy-free, green asparagus, Shakespeare, Stratford-upon-Avon, tartlets, Vale of Evesham, Vegan, vegan recipe, Vegetarian, Vegetarian Living magazine, white asparagus

Did you know that the official start to the uk asparagus season falls on Shakespeare’s birthday? If you are a big fan of the elegant green spears it’s time to indulge – the season lasts a mere eight weeks!

We live just minutes outside Stratford-upon-Avon, Shakespeare’s birthplace, and less than half an hour from the Vale of Evesham which is known as the centre of British asparagus growing. Asparagus and Shakespeare – so quintessentially British!
When I grew up in Germany, the shops only ever sold white Asparagus. (I never saw the green variety until I came to the UK).
Farmers grow the white spears underground and make mounds of soil above the planting area where the asparagus is planted. It grows in complete darkness, often covered with black foil to warm up the soil and speed up the growing time. Without access to sunlight the spears never photosynthesise and stay a creamy white colour. Once the tiny little tips poke through the surface they will be dug out, washed and graded by thickness before they hit the shops. Harvesting by hand is labour intensive and makes the white variety a lot more expensive. At the start of the season you can pay up to €15 per kilogram.
In the UK, the green asparagus is definitely the preferred choice and with it’s vibrant colour it makes a stylish addition to any meal.

 
With the first borage flowers from the garden

Asparagus has often been hailed for its aphrodisiac properties. In the 17th century Nicholas Culpepper, an English herbalist, claimed that asparagus “stirs up lust in man and woman”. Who knows if it’s really true – it certainly is a great source of potassium, fiber, vitamin B6, vitamins A and C, thiamin and folic acid. So share your love for the tasty spring vegetable with this week’s recipe.

Asparagus and Beetroot Tartlets.

Serves 4

1 sheet of ready-rolled puff pastry (e.g. Jus-Rol or some supermarkets’ own brand)
175g dairy-free cream cheese
1 spring onion, finely sliced
1/2 tsp paprika
2 tbsp vegan mayonaise
1 tbsp chopped tarragon
salt and pepper to taste
200g asparagus
2 cooked beetroots, cut into small cubes

Line four 5” tartlet tins with the pastry and bake them at 200˚C for 20 minutes or until the pastry turns a nice golden brown. Let them cool completely on a wire rack.
Whenever I roll out the cut-offs again, I find that the pastry never rises as evenly. But then, slightly wonky cases taste just as good!
While the pastry is baking, combine the cream cheese with the remaining ingredients and the chopped tarragon. This fragrant herb adds a distinctive flavour similar to fennel and aniseed; parsley works really well as an alternative if you prefer.

Cook a 200g bundle of asparagus until just tender. Drain and reserve 8 asparagus tips for decoration. Chop the remaining asparagus into small pieces and stir them into the cream cheese mixture, together with the finely cubed beetroots. Divide the filling between the four cases and serve with a colourful side salad and new potatoes. These tarts with their stunning colours look gorgeous served as part of a picnic yet they are elegant enough for an alfresco dinner party on an early summer’s day.

This recipe was first published in my monthly column for Vegetarian Living Magazine (Subscription discount for Vegetarian Society members!).
I’ve also submitted this to the #BettaRecipe competition by Betta Living for National Vegetarian Week. For all the details on how to enter click here.

I’ve got a nice bundle waiting in the fridge and would love some tasty inspirations and ideas.
So, what’s your favourite way to enjoy asparagus? White or green? Or even purple?