Vegetarian Cooking

So I’m making an effort to catch up. Once I’ve posted this (provided I post this today, on Monday) then I will be back up-to-date and I can have a few blissful days of uninterrupted digestion without having to hunch over a broken laptop to update the blog.

Blissful uninterrupted digestion, here I come…

Monday, Monday Monday. What to say. Well today we concentrated on vegetarian style fare with a more rustic note. I don’t know if the two go hand to hand but either way I took fewer photos today as I wasn’t really stunned into flashbulb submission on account of either the stuffed aubergine or the goats cheese tart that we made. They both tasted good though but I kinda expect that now.

We made vegetarian samosas today also so I guess today was also about a foray into cuisines beyond the European flavours and techniques that we’ve mainly focused on. If I were to be honest though – I like learning new techniques and it seems like a lot of the technically challenging techniques are French, sometime Italian in origin so when we did out various recipes today, I felt like it was something I could simply follow in a recipe book at home. Except i’m probably being a bit unfair… we made a gluten free shortcrust pastry today, and given that I’m approximately 9999 attempts away from being able to make a decent shortcrust, I should be grateful for the opportunity to practice. Also the actual shaping of the samosa isn’t intuitive so actually I have learnt a new technique – not based on French cooking. I do wonder sometimes if I’m falling into that trap of underestimating things that I don’t know a lot about – like non-European cooking… It annoys me when people suggest that Indian/Sri-Lankan cooking can’t be “posh” just because its not something that they themselves have experienced with Indian food in their limited contact of such food. But I seem to spend a lot of time myself thinking about sage and lemon and not enough thinking about tamarind and lemongrass. Actually that’s partly the reason that I’ve themed the September supperclub around Mexico – plenty of new flavours to explore I should think…

Does this count as an update on Monday then? To round the day off, we did get assessed on our stuffed aubergine and goat’s cheese tart.  I made an effort to get them looking fancy although I don’t think they look a patch on some of the “restaurant” style dishes we’ve made over the past few weeks.

Goat's cheese and squash tart Stuffed Aubergine Dish

Although I clearly have plenty to learn about vegetarian cooking (and tarts generally) as my tutor’s comments show… Well there’s always tomorrow, tomorrow I’ll be better.

Comments Goat's cheese and squash tartComments Stuffed Aubergine Dish


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