Gourmet nights #3: Demuths

There was a small delay in the execution of Gourmet Nights #3. It was supposed to be last week but rather shockingly we had a social life and I couldn’t fit it in! Don’t worry – no such impediment this week.

There are a load of reasons why people are vegetarian – concern for the environment, love of animals, health, the taste or texture of meat. The list goes on.

I’m unlikely to ever become fully veggo – cutting another food group out of my diet is just not a good idea, but I have reduced it to the bare minimum. But if I did it would just be because I LOVE VEGETARIAN FOOD! I JUST LOVE IT!

Spinach and potato koftas

Easy to make and contained lots of great spices but the gram flour batter went soft within a few minutes which was a shame – I assume it was because the filling is quite moist. Tasty nonetheless. As a bonus they are vegan and gluten free.

spinach koftas

spinach and potato koftas with mango chutney

Souffle topped mushrooms with panzanella

Delicious! The souffle and mushrooms were deeply savoury – I don’t think meat eaters would even notice they’d gone veggie. The panzanella was super garlicky. Which I LOVED at the time, but not so much the next morning … The dressing includes red wine which gave the dish an amazing depth of flavour. Croutons were essential to offer a change in texture and taste from the rich salad and souffle.

souffle topped mushroom

stilton topped mushrooms with panzanella and spicy croutons

Plum frangipane tart

Oh my! There’s not very much of this left. I think that speaks for itself. Yum, yum, yum!

plum frangipane tart

red plum frangipane tart

Admissions of deviation from the recipe

Koftas: I forgot to buy more spinach so they were a little light on the green stuff! And since we already had homemade mango chutney, I didn’t make the tomato and mango one that was suggested

Souffle and panzanella: These days Oz make some pretty good cheese, so I went with a local Jindi Blue rather than insisting my cheese travel 10,500 miles. For the sake of calories, I put the croutons on the barbie and served them with a drizzle of oil instead of frying them. Also, I didn’t have red grape juice and wasn’t go to buy some for the tiny amount required so I used cranberry

Plum frangipane tart: I used spelt flour for the pastry – always a great substitute for pastry

 

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