Consumer issues, recipes and apolitical thoughts from a Brighton native.

Category Vegan

Ratatouille Recipe

The recipe for the Provençal classic presented here in clear, simple form, recreated with a passion for simple ingredients combining to make something that’s much, much more than the sum of its parts.

General Purpose Tomato Based Pasta Sauce

The Recipe This is a great, general-purpose pasta sauce. It should be rich and full-flavoured, thickened by the process of reduction and the pectin in the tomatoes rather than any added thickeners. It should not be hurried – it is… Continue Reading →

Jon’s Mushroom/Porcini Risotto (al Funghi)

The Risotto A good risotto is made with love, and takes all your attention. Don’t be tempted to rush it by adding too much liquid at a time. Add the liquid ladle by ladle, just enough to make the mixture… Continue Reading →

Ursula Ferrigno’s Prune & Chocolate Bread

This bread is wonderful – our friends and family seem to think so too. We discovered it in the excellent “90s Vegetarian” by Ursula Ferrigno, ISBN 1 85391 309 X published 1994 by Merehurst Ltd. Make it vegan by substituting… Continue Reading →

Tasty Leeks

The Recipe This is a recipe I came up with when I was stuck for something to serve with a main meal. The rich flavours of the dish may pleasantly surprise you because of its simplicity. Our first-born son loved… Continue Reading →

Florence Casserole

This Italian-style casserole makes good use of Florence fennel, one of the most under-rated and under-used vegetables. It looks like a cross between celery and onion, and tastes of aniseed when raw. When cooked, it takes on a flavour all… Continue Reading →

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