Category Archives: Vegetarian

Step-By-Step Recipe: Baked Apples with Red Wine & Cinnamon

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Winter is fast approaching and the skies have turned ebony black so much faster than I have expected. Temperatures have also dipped so quickly – Looks like it’s another painful long winter in the UK this year! To combat the perpetual cold and gloominess, I have turned to one of my go-to-desserts that combine 3 of my favourite food items into 1 dish: Red Wine, Apples and Cinnamon! When served warm with a scoop of vanilla ice cream, the sweet, sticky and slightly alcoholic dessert really hits the spot!

What’s more, it also leaves half a bottle of red wine for me to gulp down as plain water – No, I mean to sip and enjoy in the night. ;)

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Step-By-Step Recipe: Bruschetta

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This was supposed to look like the Italian flag, but we kind of flipped the order of the colours about… It’s actually green on the left and red on the right. We are sorry for our ignorance :(

What… Italian food? Again? Yes once again this is another post on Italian food, and I do not apologize. You know how it’s so easy to go to a new country and start craving for your home country’s food after a few days just because you’re not used to it? I think Italy had the reverse effect on me. Of course, I did feel enraged that the beauty of Italy’s gastronomic gems got destroyed along the way with the proliferation of frozen pizza, spaghetti  soaked in ketchup-like gravy, grainy gelato et cetera but this also means that everywhere else in the world, people are trying their best to appreciate this cuisine even though they’re not always getting it right. Kind of like Chinese food everywhere else as well. Hmmmn.

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So anyway, following the success of a very simple recipe of an Italian dish Cacio E Pepe Romano last week, I decided to write another one that is considerably easy. In fact, bruschetta (pronounced broos-ket-ta not broo-shet-ta) is not only easy but also highly versatile because you can put any topping on these little pieces of toast! Just about anything you can think of. You can even serve these fancy versions of toast as tapas or canapes at functions, like I did at my brother’s wedding reception, because it’s simple but still impresses your diners! :)

What’s more, you get to use up your stale bread, which is why I wrote this post… Lol, shhh. Continue reading

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Happy Bento: Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese

549481_559352137431416_293722401_nIt seems like my love affair with unconventional stuffed Yorkshire Puddings returns whenever the exam period draws near… Remember HAPPY BENTO: CREATIVE & WEIRD STUFFED YORKSHIRE PUDDINGS last June? Somehow I’m always eating Yorkshire Puddings in a manner unknown to most people (I’d only eaten Yorkshire Puddings with Sunday Roast once). Not that I’m complaining but purists please don’t come hurling at me! Continue reading

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Short Recipe: Roast Chantenay Carrots with Cumin & Honey

555043_559352110764752_534691507_nCarrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!

Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick! Continue reading

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Step-By-Step Recipe: Ratatouille

Pixar's Ratatouille (2007)

Recognise the rat? Yes, it is probably this rat which made ratatouille famous. And while there is “rat” in the name, this dish is 100% vegetarian. No dodgy (horse) meat in here! I decided to give this a shot after trying it in Nice, the origin of this dish. If a rat can do it, how difficult can it be?

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Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

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I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

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Step-By-Step Recipe: Soya Milk / Soy Milk (豆奶 , 豆花水 , 豆浆)

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After what seemed like an eternity of hiatus on this space, we’re back! We apologize for the lack of updates these couple of weeks – The start of another school term always sends us into a mad flurry with (last minute) work and rushed assignments. Not to mention how many microwave meals I’d been having… My mother wouldn’t be proud.

Anyway, we were nursing a really strong craving for Soya Milk a while ago. Okay, maybe just me. I was dreaming of drinking fragrant, piping hot soya milk for breakfast – It’s something I’d come to take for granted while I was growing up in Singapore. I always preferred fancier drinks with the likes of Starbucks frappes or KOI bubble tea despite the fact that they probably also cost 5 times as much. Ever since I came to the UK, I came to miss nothing but soya milk (beverages wise). Which comes as a surprise to me as well – I’d never missed drinking Bubble Tea but here I am constantly thinking of the poor man’s soya milk! It doesn’t help that the soya milk we find in the UK can be rather overpriced or another thing altogether (I’d tried several brands of soya milk and the taste is just different).

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Step-By-Step Recipe: Baked Cabbage Rolls in Double Cheese Sauce

Cabbage rolls are one of the most common dishes in many parts of Eastern Europe, the most famous being gołąbki from Poland. Is it because cabbage is widely available, or because it’s versatile but affordable? Our readers from Eastern Europe should enlighten me on this! I’m a big fan of cabbage rolls myself, especially the steamed Chinese ones with Hua Diao wine and minced pork and water chestnuts. Yum!

Here at TummyTroll we try to be a little creative with our Baked Cabbage Rolls – No meat or seafood as we made this for our vegetarian mate – Wrapped with soft peas and cheddar in a double cheese sauce:

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Short Recipe: Pan-Grilled Fig & Veggie Salad, in Fig Vinegar

I first discovered the wonders of a perfectly-done Grilled Vegetable Salad at Kith Cafe in Park Mall, an unpretentious cafe and diner at Dhoby Ghaut in Singapore. And I have been in love since! Why is that everything that’s been grilled tastes so good – Chicken wings, seafood, meat on skewers (satay), and even vegetables! And I’d been attempting to make my own, although with little success since I don’t have a grill. *hic*

But it’s alright… I’ll make do with what I have, so why not “pan-grill”? This is a 100% unorthodox method and the goods sure don’t taste as good as its properly grilled counterparts, but this should cut it for people who don’t have grills or broilers at home. Most of all, you get to savour these commonly neglected vegetables at their very best – Caramelized, slightly crisp, and drizzled with a light glaze of Fig Vinegar. Enjoy!

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We’re eating: Toasted Baguette in Light Tomato Reduction with Fig Vinegar

This is for the tomato lovers – No fancy seasoning, no delicate complements, nothing but tomato that screams tangy in your face! Served this as the appetizer of the two-course meal for the dinner of party of 6, and it does what it should – Whets the appetite and gets it going. A dressing of a fruity Fig Vinegar gives it extra jazz. Yum!

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