Last night's vegetarian feast night featured two recipes from Fields of Greens by Annie Somerville. This latest cookbook in our library, features dishes from the Fields of Greens restaurant in sunny San Francisco, California. Opened in 1979, Greens has brought joy to many thousands of diners who have enjoyed Annie's imaginative take on vegetarian food.
We followed the amuse bouche with a tomato and fennel soup, a lovely blend of late-harvest tomatoes and fresh winter fennel. The soup is topped with a garlic crouton and Parmesan cheese.The main course and sweet recipes are both from Terre A Terre The Vegetarian Cookbook by Amanda Powley. First up, we served Better Batter, buttermilk soaked halloumi in crispy batter with Pont Neuf chips, lemony Yemeni relish, minty mushy peas, vodka spiked tomato and sea salad tartare sauce. This is a great vegetarian take on the classic 'fish n chips'.
Dessert consisted of coconut sorbet, pistachio wafer and raspberries in rose water frappe.