Saturday, 23 July 2011

Briami with Spinach & Tomato Salad

Kitchen Play List: Thunder ~ 20 Years and Out Live Album

This week we have My Love's parents are visiting so yesterday I spent most of the day in our kitchen cooking and prepping for the weekend. But as I was still floating on my 'rock chick' cloud I was quite happy. But for our evening meal last night, I wanted something I could cook ahead of time and then heat up when we were ready to eat. I had planned the menu's on Thursday and had turned once again to two of my favourite cookbooks...C.P-G's The Vegan Tableand once again to Linda Majzlik's A Vegan Taste of Greece 

Briami is a simple dish of sliced potatoes layered with courgettes, peppers, mushrooms and a tomatoey sauce. It is very simple to make and reheated very well. I reheated it with the lid off and the potato layer on the top got lovely and toasted. lol. I served it with the Spinach & Tomato Salad that has a lovely olive oil, lemon juice, cinnamon, garlic and white wine vinegar dressing. I threw in some mushrooms for good measure.  

Spinach & Tomato Salad
Spinach and Tomato Salad
(Recipe from A Vegan Taste of Greece/Majzilk)

4oz/100g fresh tender spinach
4oz/100g cherry tomatoes, quartered
4 spring onions, trimmed and finely sliced
1 garlic clove, crushed
1 tbsp olive oil
1 dsp lemon juice
1tsp white wine vinegar
pinch of ground cinnamon
black pepper

Put the spinach, tomatoes and spring onions in a large bowl. Mix the garlic with the olive oil, lemon juice, vinegar and cinnamonm season with black pepper and add to the salad. Toss thoroughly, then spoon into a serving bowl and garnish with walnuts. 

Briami ~ Hot out of the oven. Black bits are chopped black olives...not charcoal! lol
(Recipe from A Vegan Taste of Greece/Majzilk)

2lb/900g potatoes, peeled and sliced
8oz/225g courgette, halved lengthways and sliced
4oz/100g red pepper, sliced
4oz/100g mushrooms, wiped and sliced
1 red onion, sliced
3 garlic cloves, crushed
3 tbsp olive oil
2 tbsp red wine
1 tbsp lemon juice
14oz/400g chopped tomatoes
1 bay leaf
1 tbsp fresh rosemary or 1 tsp dried, (I didn't add this as I don't like it ~R~)    
1tbsp fresh thyme or 1 tsp dried
1 tsp fennel seeds
black pepper
grated vegan cheese 
chopped black olives

Cook the potato slices in boiling water for 5 minutes and then drain. In a pan heat the 1 tbsp of the oil and gently fry the onion and garlic for 5 minutes. Remove from the heat and stir in the tomatoes, red wine, lemon juice, herbs and fennel seeds. Season with black pepper and stir well. Layer the potatoes, courgettes, peppers and mushrooms with the tomato and onion mixture into a deep earthenware casserole dish...drizzling with the remaining olive oil after each layer. Finish with a layer of potatoes and bruch them evenly over with remaining oil. 

Cover with the casserole lid and bake in a preheated oven at 180@f?350'C/Gas Mark 4 for about 1 hour until the veggies are tender. Sprinkle the vegan cheese and chopped black olives and serve. 

To reheat place back into a heated oven and bake until the potatoes are lovely and brown. 

Briami layers...delish!