Ingredients:
For Éclairs
125ml Water
125ml Milk
125gms Butter
12gms Caster Sugar
165gms All-purpose Flour
5 Eggs
2gms Salt
Directions
For Éclairs
Heat water, milk, butter, and sugar together and boil.
Take the pan off the heat and add the sifted flour and salt.
Use a spatula to stir until thoroughly combined.
Return the pan to the hob, reduce the heat to low, and continue stirring with a spatula until the dough leaves the sides of the pan.
Take off the heat; transfer the dough to a mixing bowl and leave to cool for 2-3 minutes, stirring occasionally.
Gradually add the beaten eggs to the dough.
Beat with a spatula until the mixture is smooth. The consistency should be neither too soft nor too hard; it should drop off the spoon, leaving a smooth ‘V’ shape.
Pipe into shape and bake at 400°F for 12-15 minutes, then reduce the temperature and let them dry at 350°F.
Don’t roll your vegetarian ‘meatballs’! Smash them for better flavor. Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines. For our vegetarian version, we substitute the sardines with feta cheese, which gives the keftedes a deeply savory note while keeping them meat-free.
Turn a can of black beans into enfrijoladas, a saucy vegetarian supper which has great pairing with tortillas. Garnishes make this simple vegetarian dish a meal and add contrasting color, texture and flavor.
Try these vegan kimchi noodles bursting with flavourful fresh veggies and a delicious umami flavoured sauce. A perfect go to meal that is not only delicious but also nutricious.
The pasta in the dish is cooked two ways: Half is fried until crisp, tan and crunchy, almost like a wonton, while the other half is simmered directly in the sauce. It's a one-pot vegetarian meal that comes together in 35 minutes.
This recipe is always a hit, and “you get maximum flavor for minimal effort.” All you need to do is pop the ingredients into a mini chopper and blitz them so they’re finely chopped and coat the spaghetti in a ragu-style sauce.
