Post by Silly Yak on Jan 26, 2011 17:46:15 GMT
From The Guardian, Saturday 14 May 2005
…extracts from River Cafe Two Easy, the second volume of River Cafe Cook Book Easy.
…
Antipasti and salads, for us, are simple combinations of vegetables served at room temperature, be they grilled, boiled, roasted or raw. ...
It is in the simplicity of these dishes that we find much of the pleasure and excitement in cooking. We hope you enjoy these easy recipes as much as we do.
Rose Gray & Ruth Rogers, 2005
All recipes serve four.
(Check mozzarella cheese is vegetarian.)
Beetroot, tomato, capers
Boil the beetroot until tender, then peel and slice into 5mm discs. Slice the plum tomatoes into similar discs. Wash the salt from the capers, and drain. Mix the capers with red-wine vinegar and olive oil. Combine the tomato and beetroot, season, then stir in the capers and juices. Place on the plate with the mozzarella, and serve with torn-up basil leaves.
Broad bean, olives
Boil the broad beans until tender. Drain and season, add stoned small black olives. Toss the rocket and mint leaves with lemon juice and olive oil, and season. Tear the mozzarella into four. Put the leaves on the plate with the mozzarella. Sprinkle over the olives and beans.
...
Grilled aubergine, roast tomato
Cut the plum tomatoes in half lengthways, and remove the seeds. Season with salt and pepper, and drizzle with extra-virgin olive oil. Bake in a 200C/400F/gas mark 6 oven for 15 minutes. Slice an aubergine into 1cm discs, and grill on both sides. Toss with basil, olive oil and lemon juice. Season and place on the plate with the tomatoes and mozzarella.
Summer herb, crème fraîche
Boil chard leaves until tender, then drain, cool and roughly chop. Dress with olive oil and lemon juice, and season. Slice the mozzarella into 1.5cm slices and place in a bowl. Add crème fraîche, seasoning and a few crushed fennel seeds. Roughly chop a little fresh basil, parsley and mint, and lightly stir into the cheese mixture. Place on the plate with the chard, and drizzle with olive oil.
Red and yellow peppers, capers
Wash the salt from the capers and drain. Grill a red and a yellow pepper until the skins are blackened. Peel, remove seeds, then tear lengthways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on the plate with mozzarella.
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=76#ixzz1CAGUtYvv