Well, we are getting close to the end of my vegetarian month and I have to admit that I have been a bit disappointed with the recipes on offer in these issues. Perhaps June wasn't the best time of year to attempt it. Maybe in the summer months there would be more vegetarian recipes with more people eating salads and lighter foods during that time. However part of doing this was to find some different vegetarian meals to have during the winter.
In issue #83 I was first drawn towards making Jamie Oliver's Spicy Kumara Soup with Goat's Cheese Crostini. However when I took some time to have a better look at the recipe it was only some curry paste, kumara and stock. There was pieces of roasted capsicum put into the soup after it was cooked and the goat's cheese smeared on bits of toasted bread. There just wasn't enough to it for me. I think that if there was also onion, a regular potato, carrot and perhaps celery in it I might have been more interested but in the end it just didn't interest me enough to make it.
Ben O'Donoghue's Cambodian Beef Soup was something that I was interested in making but it didn't fit my vegetarian menu plan. The Spinach & Feta Filo Pie did fit the menu plan but it wasn't that long ago that I made something similar.
In the end I decided on another dessert, Jill Dupleix's Greek Rice Pudding. Which by a strange co-incidence I discovered is also in one of the July back issues as well. It really is just a creamed rice made on the stove top with the addition of some rose water. I have to admit that I really loved the addition of the rose water and the warmed, home made, strawberry jam on top. It just adds some thing different. Next time I think that I would use a little be less milk and leave out the cornflour. It made for a really nice and reasonably healthy dessert. I had some more of it for breakfast this morning. :)
Greek Rice Pudding
- 1L (4 cups) milk + 1 tbsp extra
- 1/2 cup 110g arborio rice
- 2 tbs caster sugar
- 1/2 tsp vanilla extract
- 1 tsp rosewater
- 1 tsp cornflour
- 1/2 cup low-joule strawberry jam, warmed
- Gently heat milk and rice in a heavy based saucepan over medium heat, stirring occasionally, until milk comes to a simmer.
- Turn heat to low just before milk boils, and cook uncovered for 30 minutes, stirring occasionally, or until rice is tender.
- Add sugar, vanilla and rosewater, and stir until sugar dissolves.
- Mix cornflour to a paste with extra milk. Add paste to rice, raise heat slightly to medium, and stir well for 2-3 minutes until mixture thickens to a creamy texture.
- Serve top with warmed jam.