Vegetarian Hot Pot

I love cooking and when I am creating an authentic recipe, I like to recreate it as true to the recipe as possible, right from the ingredients to the traditional cooking process and the traditional utensils that are used in cooking. In many countries a lot of authentic recipes are cooked in earthenware and clay pots .Using this type of utensil and the slow cooking of the recipe gives the recipe a flavour that is second to none.

When I was travelling around India I saw most of the villages using clay pots to cook in. The flavour the pots imparted was amazing and made the dish really homely. I was very tempted to buy them but since the pots were not treated in any way I was worried that they would not work well on the gas and electric hobs we have in the UK. The clay pots in India were also made with the rounded bottoms to sit on an open fire.

Three years later my search for Clay pots was still on after returning to the UK, but I am pleased that I have now discovered Sapori a line of cookware created to meet the needs of people wanting to cook without compromise and are looking to enhance flavours of their cooking whilst discovering traditional recipes.

With Italian know how in the field of cookware the pots are made from High Fire Stoneware clay to provide the best cooking technology. The pots are beautifully made and coated with ceramic glazes and they have a non-stick double layer of corflon coating. The Sapori pots are also suitable to be used directly on the hob, in the traditional oven and also in the microwave. The pots will require treating the first time you use them but this is highly recommended to increase the lifespan of the pot.

The Sapori range comes in traditional white or red and you can get a variation of sizes in the pots. The range includes small bowls and dishes, potato pots, shallow casserole dishes and deep stock pots and a tagine too.

The pots are beautifully crafted and will great in any kitchen. I have really enjoyed cooking in my Sapori pot and can’t wait to add more of the range to my collection.

I created this wonderful mixed bean stew in my Sapori pot and it was cooked to perfection.

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Vegetarian Hotpot

by Nayna Kanabar February-3-2016

Mediterranean vegetables layered and cook in a delicious tomato sauce with a layer of crispy potatoes.

Ingredients:

• 1 Large dutch aubergine cut into thin slices
• 2 Green and Red pepper diced
• 2 Medium Carrots peeled and thinly sliced
• 1 Medium red onion finely chopped
• 2 Cloves of garlic finely minced
• 3 Medium potatoes peeled and finely sliced
• 4 tablespoons Bread crumbs
• 400 g Precooked butter beans
• 400 g Chopped tinned tomatoes
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ground Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Chilli powder (optional)
• 3 tablespoons Olive oil
• 10 Cherry tomato cut in halves

Method:

1. In a frying pan add 2 tablespoons of oil and shallow fry the aubergine slices in batches. Keep them aside.

2. Add the potato slices in boiling water and blanch them for 3-4 minutes. Drain and pat them dry and keep aside.3.In a pan add 1 tablespoon oil and saute the onions and garlic for 1-2 minutes, next add the carrots and peppers and saute them for 2-3 minutes.

4. Add the chopped tomatoes with the juice and then salt, pepper, turmeric, chilli powder, black pepper and oregano. Cook for 5 minutes 5. Stir in the drained cooked beans and mix through. 6. Take an ovenproof dish (I used my Sapori casserole pot)and add half the tomato sauce, Add a layer of aubergines and sprinkle with half the bread crumbs. Add a layer of potatoes.7.Repeat the layering again until you finish with a final layer of potatoes.8. Brush the potatoes with a little oil and scatter some cherry tomato halves on top.9. Preheat the oven to 180 degrees C 35O degrees F and bake the hotpot for 45 minutes or until the potatoes start to crisp up and turn slightly golden.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: Serves 4

Devon Scones~ A perfect British afternoon teatime treat

These Devon scones are a British teatime treat that are simple and easy to make and the recipe is very versatile. You can make many different varieties by adding ingredients such as chocolate chip, dried fruits, sultanas or fruits.They are a firm favorite for a British afternoon tea.

Ingredients

225 g / 8 oz self raising flour

60 g  / 2 oz sultanas

Pinch of salt

60 g / 2 oz butter

30 g / 1 oz caster sugar

150 ml  / 5 fl oz milk

1 egg for glazing (optional)

For serving- Jam and clotted cream.

Method:

1. Heat the oven to 220 º C/425 º F/ Gas 7. Lightly grease a baking sheet.

2. Mix together the flour and salt and rub in the butter to form a bread crumb texture. Add the chocolate sultanas.

3. Stir in the sugar and then the milk a little at a time to make to get soft dough.

4. Turn on to a floured work surface and knead very lightly.

5. Roll out the dough to round circle approx 2 cm thick. Use a 5 cm cutter to cut out scones place them on a baking sheet.

6. Lightly knead together the rest of the dough and cut out more scones to until you use up all the dough.

7. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

8. Remove from the oven and cool on a wire rack.

To serve cut in half and spread with jam and add a dollop of clotted cream.

You may like:
Eggless Banana Muffins

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