Egg plant stewed in coconut milk

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Egg plant stewed in coconut milk

side dish, serves 4

8 small egg plants

200 ml.coconut milk

100 ml chicken stock

a few laurel leaves

quarter of a salted lemon washed and cut in pieces

1 teaspoon pink pepper

a few green leaves (for instance nasturtium or arugula)

Slice egg plants lengthwise, in quarters up to the stalk ( see picture). Put the coconut milk, chicken stock, laurel leaves,lemon and pink pepper in a pan and lay the egg plants in this. Bring to the boil, put lid on and leave to simmer for half an hour, taste if it needs extra salt and pepper. Serve the egg plants with the coconut sauce, stewed lemon and some fresh green leaves. Lovely with basmati rice.

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Thanks to the translation of Eileen Sharp (my mum..)

Potato-parsnip puree with Brussels sprouts and hazelnuts

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Potato-parsnip puree with Brussels sprouts and hazelnuts

Vegetarian main course for 4 persons

500 gram crumbly potatoes, peeled

500 gram parsnips, peeled and cut into small pieces

5 tablespoons of butter

500 gram Brussels sprouts, cleaned

2 eggs, beaten

Boil potatoes and parsnips together for 20-25 minutes until soft, well-cooked, in a pan which holds just enough water to cover them, salt to taste. Heat half of the butter in a wok and stir-fry the Brussels sprouts in it for 5 minutes on half high heat, turn heat down, cover pan and let sprouts simmer for a further 8-10 minutes until cooked. Roast the hazelnuts in a dry frying pan and allow them to cool on a plate. Mash or grate the nuts even finer. Heat the rest of the butter until it is light brown. Pour water off potatoes and parsnips, add the beaten eggs and mash well until it is a creamy puree. Serve the puree with the melted and browned butter, sprouts and hazelnuts.

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

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Translation from dutch: Eileen Sharp

Beans marinated in walnut, pomegranate & coriander

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Beans marinated in walnut, pomegranate & coriander
Vegan entreé or side dish
Serves 4

200 gram raw brown or kidney beans

30 gram shelled and chopped walnuts

2 peeled garlic cloves

1 tablespoon coarse sea salt

2 tablespoons pomegranate syrup (sold in Turkish stores, as an alternative, you can use a good balsamico syrup)

50 ml walnut or olive oil

small bunch of coriander

mortar

Please note, this dish has to be made 1-2 days beforehand

Soak beans overnight or longer, in plenty of water. Pour water off and cook beans in fresh water, bring to the boil in pan with lid partly covering it and simmer for 1-2 hours. Test if beans are cooked, and only then add the salt and cook further for 2-3 minutes. Pour the water off but save a few tablespoons of this. Roast nuts in a dry frying pan, allow them to cool on a plate. Rub garlic cloves well with the salt in a mortar, then add the walnuts and mash further until it becomes a paste. Stir the mixture with pomegranate syrup, a few tablespoons of water from the beans and the oil, salt & freshly ground pepper to taste. Stir the warm beans with the mixture and coriander, allow to cool. It is important to allow the different tastes to blend well for 24 hours. Serve the marinated beans cold as a part of a buffet with entreés or as lunch with bread and a salad.

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Sauerkraut with red onions, roasted quince and pistachio nuts

copyright photo andrei tchernikov
foodstyling & recipe Fiona Ivanov 

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov

Sauerkraut with red onions, roasted quince and pistachio nuts

vegan sidedish, 4 persons

 

2 quinces

2 red onions, cut in rings

5 tablespoons of olive oil, (or, even better, 3 tablespoons of olive oil & 2 tablespoons of pistachio oil)

2 tablespoons of pistachio nuts

250 gram of sauerkraut, at room temperature

Pre-heat oven at 225 degrees Celsius. Scrub the quinces well, under water, removing any down. Wrap quinces in aluminium foil and roast them in 90-120 minutes in the oven until cooked.( you can squeeze the quinces to see if they are soft, wearing oven gloves, of course). Allow the quinces to cool until lukewarm, then peel and remove the core. Cut the quince in small pieces. In the meantime, heat 3 talespoons of olive oil and sauté the onion rings for 20 minutes on a low heat, sprinkle with salt and freshly ground pepper to taste. Roast the pistachio nuts in a dry frying pan, allow to cool on a plate. Stir the sauerkraut, quinces, onion rings and rest of the oil, freshly ground pepper to taste, then sprinkle with pistachio nuts. 

This recipe in dutch

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Translation from dutch Eileen Sharp