Monday, 4 November 2013
Then the weekend begins, usually with plans of fresh baked bread rolls or a slow morning spent labouring over a delicious hot meal. Then I realise it's actually 3:30 PM on Saturday and I'm starving, so it's usually leftover home-made pizza or a quick wrap and those grand plans go out the window. Last Sunday, however, I somehow got my act together with a good 1/2 hour until total starvation, and so I grabbed the first cookbook I saw and got to work.
The book was "Meat Free Mondays" by Paul, Stella and Mary McCartney, which I adore- I cook from it every now and again but Mum cooks a dinner from the book weekly, a meal I always eagerly anticipate. The book has a vegetarian menu plan for every Monday of the year, organised by season, and each day usually has breakfast, lunch, dinner, a side and a dessert. This was a lunch from the spring section, and it's exactly the kind of recipe the book advertises itself as containing- quick, seasonal, achievable vegetarian food.
Source: "Meat Free Mondays" by Paul, Stella and Mary McCartney
3 Tbsp freshly grated vegetarian parmesan*
3 Tbsp freshly chopped parsley
5 ripe tomatoes, roughly diced
salt and freshly ground black pepper
1. Lightly beat the eggs in a large bowl and season with salt and pepper.
2. Cook the spaghetti in boiling salted water. Drain, return to the pan, and quickly stir in 35g of the butter, the parmesan and the parsley, then add to the bowl with the eggs and stir to coat spaghetti
3. Preheat the grill. Melt the remaining butter in a frying pan, and, when foaming, add half the egg and spaghetti mixture and spread level
4. Top with the tomato and then cover with the remaining spaghetti mixture. Cook on medium heat for 4-5 minutes or until almost set
5. Transfer to a hot grill for a further 3-4 minutes until golden. Scoop onto plates and enjoy! Serves 3
*Many cheese contain rennet. Some rennets contain meat, but most cheeses should specify the origin of the particular rennet they used