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Pickled vegetables and aubergine purée recipe

Pickled vegetables and aubergine purée recipe Save Save Crunchy vegetables pickled in a lightly spiced liquid is a perfect match for sweet aubergine  Credit: Haarala Hamilton  Follow We came up with the pickled vegetable dish this year and loved it – the sharp, crunchy vegetables alongside a silky aubergine purée. We’ll be serving it as a starter at Cafe Murano, with carta di musica bread for dipping. It’s a great one to share and nibble on with a glass of wine.  Prep time: 40 minutes, plus pickling time (48 hours) | Cooking time: 45 minutes  2 carrots, peeled For the pickling liquid

17 vegetarian dinner ideas to change up your menu

ABC Everyday There s not a lot to master for you to cook up these bowls of pasta! ( Share Print text only The mental load of coming up with dinner ideas is all too real. That s why we re coming in hot with 17 vegetarian recipe ideas to give you the inspiration you need. Salads Serve this salad alongside a roast chicken or keep it vegetarian and serve with crusty buttered bread. ( ABC Everyday: Hetty McKinnon) Pasta salad with roasted beetroot, pumpkin and herbs: This salad is easy to pull together, and if you aren t a fan of beetroot you can use sweet potato or extra pumpkin.

Broad bean and asparagus salad with poached egg recipe

Salad of marinated paneer with a peanut and chilli dressing recipe

Salad of marinated paneer with a peanut and chilli dressing recipe Save Follow If you are craving a salad that has a massive flavour kick and a crisp, crunchy texture, it’s time to reach for this recipe. To make it vegan, replace the paneer and yogurt with some grilled cauliflower or roast potatoes. Prep time: 10 minutes, plus 10 minutes marinating time | Cooking time: 5 minutes 200g mixed salad leaves For the dressing 25g toasted peanuts ¼ tsp salt METHOD First, prepare the paneer. Combine the yogurt, cumin, turmeric and salt in a bowl. Add the paneer pieces, mix well and leave to marinate for 10 minutes.

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