Home » Recipes: Vegetarian (page 6)

Recipes: Vegetarian

Recipe for DIY Bounty bites aka homemade Mounds candy bars

Some home-made candy bars for a change. If you live in the US, then you’d think of these as Mounds, the candy bar produced by Hershey’s. Everywhere else – including UK and Canada – you’d recognise these as Bounty, the candy bar produced by Mars Inc. A dense and sweet coconut centre, enrobed with either dark or milk chocolate. I …

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Purukook or streusel cake – Estonian crumb cake recipe

This Estonian classic – purukook (crumb cake, streusel cake) – is another recipe request. Over the last few years I’ve got several e-mails asking for this simple cake recipe, yet somehow I’ve never managed to blog about it until now. The basic ingredients are few – butter, flour, sugar (for the crumb), and some kind of thick jam filling. That …

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Beet deviled eggs aka Beetroot devilled eggs for Easter brunch

Beet-pickled eggs have made quite a few appearances here on Nami-Nami. First in April 2007, then again in March 2008, but in a marbled form. The ruby eggs were present on our Easter brunch in 2009, and ruby-red quail eggs were present on our Easter brunch in 2012. Probably in 2010 and 2011 as well, I just forgot to take …

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Simple Magic bars recipe

I was due to give a Scottish cookery class last Sunday in Aegviidu – a small town about an hour from Tallinn. While finalising the menu for the cookery class (skirlie and clapshot and cranachan and such like), I flipped again through the pages of Scottish author’s Sue Lawrence‘s excellent “A Cook’s Tour of Scotland: from Barra to Brora in 120 …

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Beets with cumin seeds and tomatoes

Regular readers of this blog know about my fondness of beetroot. I’d like to think that I have a pretty good selection and variety of beet recipes here on Nami-Nami. You’ll find recipes for beetroot cream cheese spread with horseradish, beetroot and blue cheese risotto, Georgian beetroot and walnut salad, Persian beet borani, beet and feta quiche, a wonderful vegan beetroot borscht, beetroot …

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Gigantes plaki aka Greek giant baked beans

Gigantes plaki (yigandes plaki, γίγαντες πλακί) is a popular Greek taverna dish, consisting of oven-baked fasolia gigante (“giant”) beans with tomato sauce. Gigantes are occasionally also called elephant beans (elephantes) – which is the name reserved for extra large giant beans 🙂 The gigantes are native to Greece, and the ones from Kastoria are especially prized, as well as the …

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Earl Grey tea cookies

Imagine a kitchen – well, actually a whole house – where the wonderful aroma of Bergamot orange is floating in the air. (If you’re unfamiliar with bergamot, then my blog friend David Lebovitz comes to the rescue). Does that smell sound appealing? If yes, then read on 🙂 A friend of mine who works at KAFO (the Estonian distributor of Lavazza …

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The 3-ingredient cookie

An excellent version with oats, bananas, dried cranberries and grated orange zest. Have you heard about those three-ingredient cookies consisting of nothing but bananas, oats and an optional fill-in (chocolate, raisins or nuts, for instance)? No added sugar. No added fat. Suitable for vegans and all those on lactose-free, casein-free, gluten-free*, egg-free, dairy-free diets. Take 2 minutes of prep work …

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Lenten buns aka semlor aka vastlakuklid 2013

It’s Shrove Tuesday or Fat Tuesday today, which means pancake feasts in many places across the world. In Estonia and other Nordic countries, however, this means eating lenten buns (semla, vastlakukkel) instead. I baked a batch of these wonderful buns, filling them with whipped sweet cream this year. No marzipan, no jam. You’ll find all my Lenten recipes here., including …

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Crunchy carrot salad with salted peanuts

What’s your best time-saving tip in the kitchen? Here’s one of mine. Lately I’ve developed the habit of peeling a big batch – about a kilogram/two pounds or so – of carrots at once. Using my food processor, I grate half of them finely, to be used in soups and various raw salads, meat-based pasta sauces, as well as carrot …

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