Dit kookboek is eenvoudig en gebruiksvriendelijk en geeft enorm veel goesting om te eten én te koken. Het is ook een eerlijk (bij sommige foto’s staat dat ze genomen zijn voor het gerecht de oven in ging) en no nonsens boek (met tips als: hete stoom als je de oven opent, oppassen). Vegetarian recipes we love: Crisp Cauliflower Steaks with Harissa and Goat’s Cheese. Oven Baked Shakshuka. Storecupboard Pasta Bake.

Minimum fuss and maximum flavour as showcased in these bright, bold recipes (Eithne Farry, Sunday Express ) Pantry Pasta Bake: Crispy Red Bell Pepper & Cannellini Beans with Gorgonzola - I liked it, my gf not so much. Would recommend cutting up the tomatoes a little smaller and I used too many olives (more than the actual recipe called for)Remove the tin from the oven and increase the heat to 200°C fan/220°C/ gas 7. Give the vegetables a bit of a stir, then top with the breadcrumbs and parmesan and return to the oven for a further 30 minutes. There was a lot I liked about this book but I have mixed feelings. Fundamentally, the style of cooking appeals to me and the recipes look genuinely appealing, interesting yet straightforward. But there were several elements that rubbed me up the wrong way. Perhaps most seriously, this is a book labelled vegan and vegetarian and it would be great for anyone wanting to build a less meat based repertoire... but actual vegetarians? The vegetarian section of the book has a lot of recipes involving a wide variety of cheeses... the majority of which are *not* vegetarian. This could lead to some awkwardnesses if lovingly and innocently prepared by people for vegetarian friends and relatives.

By simply popping your ingredients into a tin and letting your oven do the work, this cookbook creates simple and easy recipes for everyone to try for themselves. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes. BUT, and this is merely a good-natured gripe—this book WANTS me to fail. it WANTS me to feel the sting of inadequacy resulting from the comparison between my finished product and the book’s. it thumbs its nose at me as it dances around its spacious, well-appointed kitchen. because as lovely as this picture is, it is also a filthy liar. sure, that’s what it maybe looks like after you take it out of the oven, but THEN the recipe instructs you to stir it all up with olive oil and salt and herbs, which makes it look like THIS I love Rukmini Iyer's books. ' Judy Murray, OBE | ' Earned a place in kitchens up and down the country ' Nigella Lawson | ' A boon for any busy household ' Jay Rayner | ' This book has changed my life ' Juno Dawson | ' So delicious. So easy ' Nina StibbeMix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the vegetables, then transfer to the oven and roast for 30 minutes. Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. En Rukmini bakt dingen in de oven waar ik nog nooit aan gedacht had, zoals avocado en eieren. Ze geeft ook tips die ik nog nergens las zoals het steeltje van tomaten op de rijst leggen als smaakmaker tijdens het bakken (niet om op te eten). Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.