Spinach, Ricotta and Fetta Puff Triangles

This tasty snack is easy to make and will serve as excellent finger food at any party. I made these for a meeting at work and I’m sure they were a good afternoon pick-me-up for all those that attended. The flaky, buttery pastry is best served straight from the oven but also works well at room temperature.

There’s spinach, there’s ricotta, there’s fetta….what’s not to love?

Spinach and Potato Paratha

I promised in my first ever blog post that I would put up Indian recipes and I have failed to deliver on that promise.  I’m sorry. The only excuse I can offer is that my mum is an excellent Indian cook, and instead of trying to cook something that will inevitably pale in comparison I generally tend to stick to other cuisines that aren’t directly comparable. I’ve realised however that my most favourite, comforting and heartwarming foods are invariably home-cooked Indian dishes, and I’m going to eventually have to learn to cook these meals for myself.

Parathas are a flat-bread that are generally stuffed with potatoes, cauliflower or radish. I made these based on a recipe from Tava Cooking (tava = flat griddle), a cookbook by Tarla Dalal who is India’s answer to Martha Stewart. My mum swears by all of Tarla Dalal’s recipes and I have to say I completely agree with her.

Hello world (and recipe for spinach and ricotta cannelloni)!

Hello online world and welcome to my new vegetarian cooking blog!

I plan to blog at least weekly, and I’m hoping that the prospects of a captive audience will push me to try new recipes, experiment in my cooking and share my successes (or failures depending on the outcome). Join me as I navigate my way through dust-gathered recipe books and handed down recipes from my mum. I hope the journey will be inspiring, enlightening, or at the very least entertaining.