Crispy Breaded Artichoke Hearts with Garlic Mashed Marrow Beans

June 29, 2010

  When Marx Foods sent me a packet of Marrow beans to sample, I was eager to use them along with crispy fried artichokes. This recipe is inspired by Yotam Ottolenghi’s recipe for fried artichoke hearts with fava beans (broad beans). If you havent read Ottolenghi’s new vegetarian cookbook, Plenty, you absolutely must buy it. [...]

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How to trim and clean an Artichoke Heart

June 28, 2010

Frozen or canned artichoke hearts are fine if you are in a hurry; but I like to use fresh ones when they are in season and when I have the time to cut, trim and prepare artichoke hearts. What you will need steady cutting board sharp paring knife and a larger knife small spoon bowl filled [...]

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Morel Giveaway Winner is…

June 28, 2010

Random.org picked comment #54…Bree!! Congrats Bree! Please email me your address and phone number so Marx Foods can send you the morels right away! Print

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Thai-Burmese Curry Noodles (Khao Soi). Thailand part 3.

June 23, 2010

Before I tell you about this amazing noodle dish I learned to make in northern Thailand, here are more pictures from my recent trip. (And in case you missed my previous Thailand posts, they are here and here). A Thai Market Outside Bangkok I visited several markets in Bangkok and Chiang Mai. The format seems [...]

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Win 2 pounds of Fresh Morel Mushrooms!

June 21, 2010

This giveaway has ended, winner announced here  Marx Foods  is offering a great opportunity for Veggie Belly readers to win 2 lbs of FRESH morel mushrooms! This years Morel season has been fantastic! And one of YOU can win a huge load of these amazing mushrooms. Morel season is very short, so dont miss this [...]

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Omelette Rollups or Roulade with Smoky Fried Potatoes, Cream Cheese and Watercress

June 18, 2010

  Here’s a recipe inspired by the Spanish frittata — I kept the potato which is traditionally used in a frittata, but I take it in a totally different direction. This roulade or roll up is a stuffed omelette with smoked paprika, fried potatoes, peppers and water cress. You can make this the previous day of [...]

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Chickpea Flour and Swiss Chard Savory Crepes with Mint Ginger Raita (Besan ka Cheela or Chilla)

June 14, 2010

  Chickpea or Garbanzo flour is a staple in Indian households, because its so quick to cook and versatile. Back home in India, when those unexpected visitors dropped in, chickpea flour always came to the rescue. We’d make a batter of the flour and water, dip some potatoes in it and deep fry them for quick, [...]

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Lentil Drop Curry or Moong Wadi/Mangodi Curry

June 12, 2010

  Whoever invented moong vadis is a genius. These little ‘drops’ or nuggets of dried lentils cooked in a curry, are filling and tasty. Also called Mangodi in parts of India, moong wadis are extremely versatile, you can use them in curries, soups or mashed up in chili. Because the lentils are ground up and [...]

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