Le Creuset bean pots

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Posted on 26th October 2011 by admin in Kitchenware

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I know posting about Le Creuset is nothing new here on Pedro’s kicthen, but it’s just because I am so enamoured with it’s stylish effect on my kitchen. This brand just makes mundane tasks more fun with their stylish, colourful designs. From making a morning coffee, to rustling up some dinner, everythings just a little nicer if you have nice dishes.

But the cult cookware brand aren’t all style and no substance, oh no – it’s a brand worth investing in if you want results year after year. My latest purchase from Le Creuset is this bean pot, which stops food from drying out if you want to ensure you get multiple servings out of a batch.

Of course, as the name might give away, it’s designed for beans – but that doesn’t mean you can’t store other food in it. I made a chilli the other night for dinner (using this chilli recipe) and it was just as fresh at lunchtime the next day thanks to this handy pot.

It’s a good price for this brand too – and feels like good quality ceramic that will last for years, as so many Le Creuset do. The pot comes in orange and blue, meaning you can match it to your kitchen and enjoy chilli, beans, caseroles or even macaroni cheese fresh from the pot for dinner and the next day’s lunch!

Basil Tofu: veggie delight

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Posted on 24th October 2011 by admin in Pedros Best Recipes

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If you think having a vegetarian over for dinner is a challenge – try having a fussy vegan friend to wine and dine at your house.

I don’t cook with much meat these days, but fish is a staple. So what happens when even fish is gone as an option. I have one simple remedy – tofu. What that flavourless white mass that sometimes appears in a Japanese soup, you say?! Yes!

And while I have to say I enjoy it in a noodle bowl (although I know many others don’t), I have to admit that it is too bland to be the main focus of a meal……unless you invest in some basil tofu! Tofu is often associated with Asian cooking, where well flavoursome spices and vegetables make up for its bland demeanour – but with basil tofu, you can take a turn to the Mediterranean, vegan style.

You can probably make it at home, but for best results I’d buy it straight from the shop – I got mine at the Glasgow shop Roots, Fruits and Flowers, but it’s sold at many organic/health shops throughout the UK, so have a look for it. It’s delicious, and has been compared to both pesto and mozzarella by those I know to have tried it, so definitely a shout in Med-inspired cooking. So how do you serve it? I had to have a think about this too – but here’s what I did.

Basil Tofu Stir Fry – Mediterranean style

Ingredients:

400g basil tofu

2 red onions

2 peppers

Chilli infused olive oil (2 dsp)

Parmesan

Recipe:

Chop onion and pepper. Heat the chilli oil in a stir fry pan, while cubing the tofu into 16 pieces. Fry off the onions and peppers until half cooked. Add the tofu, and the second dsp of oil. Stir fry until tofu is adequately warmed. Sprinkle with parmesan. Serve with patatas bravas style potato dish with herb crust.