Daisy Dinner

Here’s a detailed plan to prepare your dishes in advance, optimize time, and ensure a smooth evening:

#food

Morning Prep Tasks:

1. Miso-Glazed Aubergine with Roasted Red Peppers and Tahini Drizzle

• Aubergine:
  • Score, brush with oil, and microwave the aubergine halves for 5-7 minutes until softened. This saves oven time later.
  • Once cooled, brush with the miso glaze and store in the fridge. Roast or broil them later in the evening to caramelize.
• Roasted Peppers:
  • If using fresh peppers, roast them now (either in the oven or over an open flame). Peel, slice, and refrigerate.
• Sunflower Seeds:
  • Toast the seeds in a dry pan and store in an airtight container.

2. Beetroot Feta Cakes

• Beetroot Prep:
  • Grate the beetroot in advance and refrigerate in an airtight container.
• Mix the Cake Batter:
  • Combine beetroot, feta, breadcrumbs, egg, and seasonings into a mixture. Shape into patties and refrigerate, ready to air-fry or pan-fry in the evening.

3. Herbed Couscous Salad with Berries & Nuts

• Couscous:
  • Prepare the couscous in the microwave: Combine couscous and boiling water (1:1 ratio) in a bowl, cover, and let sit for 5 minutes. Fluff and refrigerate.
• Toppings:
  • Toast the nuts and chop herbs. Mix them with dried berries and refrigerate in a separate container. Toss everything together with couscous and dressing before serving.

4. White Bean Stew with Parmigiano, Pangrattato + Crispy Sage

• Stew Base:
  • Sauté onions, garlic, and herbs. Add the white beans, broth, and seasoning in a pot. Cook and refrigerate.
• Pangrattato:
  • Toast breadcrumbs with olive oil and garlic in a pan. Cool and store in an airtight container.
• Sage Prep:
  • Fry sage leaves until crispy and store in a container lined with paper towels.

5. Garlic Lemon Broccoli with Shaved Parmesan and Toasted Almonds

• Broccoli Prep:
  • Microwave the broccoli with a little water for 3-4 minutes. Toss with olive oil, garlic, lemon juice, and zest. Refrigerate.
• Toasted Almonds:
  • Toast almonds in a pan and store in an airtight container.
• Assembly:
  • Add Parmesan and almonds just before serving.

6. Tomato Salad with Almonds and Orange Dressing

• Salad Base:
  • Slice tomatoes and refrigerate.
• Dressing:
  • Whisk orange juice, olive oil, salt, and pepper together. Store separately.
• Assembly:
  • Toss tomatoes with dressing, almonds, and herbs just before serving.

Extras:

7. Quick Pickles

• Slice cucumbers, radishes, or onions thinly.
• Toss with equal parts vinegar and water, a pinch of sugar, and a little salt. Store in a jar in the fridge to pickle during the day.

8. Lemony Hummus

• Blend canned chickpeas, tahini, lemon juice, garlic, olive oil, and a little water for a smooth texture. Refrigerate in a covered container.

9. Minty Yogurt Dip/Tzatziki

• Grate cucumber, squeeze out excess water, and mix with yogurt, garlic, mint, lemon juice, and salt. Store in the fridge.

10. Bread for Scooping

• If using store-bought bread, warm it just before serving. Alternatively, prep flatbreads or pita now and reheat on a griddle later.

Evening Final Steps:

1. Miso-Glazed Aubergine:

   • Roast or broil the glazed aubergines until caramelized. Plate with roasted peppers, tahini drizzle, and sunflower seeds.

2. Beetroot Feta Cakes:

   • Air-fry or pan-fry the cakes until crispy and golden.

3. Couscous Salad:

   • Toss the prepped couscous with berries, nuts, herbs, and dressing.

4. White Bean Stew:

   • Reheat the stew gently. Top with pangrattato, Parmigiano, and crispy sage before serving.

5. Broccoli:

   • Toss with toasted almonds and Parmesan before serving.

6. Tomato Salad:

   • Toss sliced tomatoes with dressing, almonds, and herbs right before serving.

7. Extras:

   • Plate pickles, hummus, yogurt dip, and warmed bread for guests to scoop and dip.

Timeline For Efficiency:

Morning (9 AM - 12 PM):

• Prep aubergine (microwave, glaze, and refrigerate).
• Roast peppers and toast seeds.
• Grate beetroot, mix feta cakes, and refrigerate.
• Cook couscous and toast nuts.
• Prepare the white bean stew base and refrigerate.
• Microwave broccoli and toast almonds.

Afternoon (2 PM - 4 PM):

• Fry sage and prepare pangrattato.
• Make quick pickles, hummus, and yogurt dip.
• Slice tomatoes and prepare dressing.

Evening (6 PM - 7 PM):

• Roast aubergines and fry beetroot cakes.
• Reheat stew and broccoli.
• Assemble couscous salad, tomato salad, and finish plating dishes.
• Warm bread.

By following this plan, you’ll minimize stress and have everything ready for an

Garlic Lemon Broccoli with Shaved Parmesan

• Advance Prep: Chop broccoli, mince garlic.
• Cooking Time: 3-4 minutes in the microwave.
• Last-Minute: Add Parmesan and lemon zest just before serving.

**White zaatar mozzarella pizza topoped with lemon zest and or finally chopped sundried tomatoes and then maybe  with balsamic glaze/caramelized onion.

Test 1: Betroot, feta, chopped  toasted, roasted zesty zaatar almonds, chilli oil, crispy fried onions, roasted sunflower and pumpkin seeds, and mint. Had to put balsamic glaze because betroots were not sweet enough. This was almost perfect. I think next time i wnat the chilli oil also to be infused with basil and spring onions. Maybe encourage them to make it extra green oily so they can mop up all the nuts, onions and feta beetroot juice with bread

tomato salad with almonds and orange zest

Herbed Couscous Salad with Pomegranate & Nuts

• Advance Prep: Boil the vegetable broth, chop herbs, and get pomegranate seeds ready.
• Cooking Time: 5 minutes for couscous to sit; 5 minutes for assembly.
• Last-Minute: Add the herbs, nuts, and pomegranate just before serving.

carrot and whipped feta

Air Fryer Beetroot Feta Cakes

• Advance Prep: Grate beetroot, crumble feta, chop scallions and dill.
• Cooking Time: 10-15 minutes in the air fryer.
• Last-Minute: Garnish with dill or parsley.

Here’s the revised Miso-Glazed Aubergine with Roasted Red Peppers and Tahini Drizzle, which keeps all the umami and richness while using roasted red peppers for sweetness and color instead of pomegranate:

Miso-Glazed Aubergine with Roasted Red Peppers and Tahini Drizzle

Ingredients:

• 2 large aubergines, halved lengthwise
• Olive oil for brushing
• 3 tablespoons white or red miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• 2 red bell peppers, roasted, peeled, and cut into strips
• 1/2 cup tahini
• Juice of 1 lemon
• Water (to thin the tahini sauce)
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Prepare the Aubergine:

   • Preheat your oven to 400°F (200°C).
   • Score the cut side of the aubergine in a crosshatch pattern, being careful not to cut through the skin.
   • Brush the cut sides generously with olive oil and place the aubergine halves cut side up on a baking sheet.

2. Make the Miso Glaze:

   • In a small bowl, whisk together the miso paste, soy sauce, mirin, honey (or maple syrup), and minced garlic until smooth.

3. Roast the Aubergine:

   • Roast the aubergine in the preheated oven for 20 minutes.
   • Remove from the oven and brush the miso glaze generously over the cut sides of the aubergine.
   • Return to the oven and roast for an additional 15-20 minutes, until the aubergine is deeply caramelized and tender.

4. Prepare the Tahini Sauce:

   • In a bowl, mix the tahini with lemon juice and a pinch of salt. Add water, a tablespoon at a time, until the sauce reaches a drizzling consistency.

5. Roast the Red Peppers:

   • If using fresh peppers, roast them over a gas flame or under a broiler until the skins are charred. Place them in a bowl, cover with plastic wrap for 5 minutes, then peel and slice into strips. If using jarred roasted peppers, simply slice them into strips.

6. Assemble the Dish:

   • Place the roasted aubergine halves on a serving platter.
   • Arrange the roasted red pepper strips over and around the aubergine for color and sweetness.
   • Drizzle the tahini sauce generously over the dish.

7. Garnish and Serve:

   • Sprinkle with fresh parsley or cilantro for a burst of color and freshness.
   • Optionally, add a pinch of smoked paprika or sesame seeds for extra flavor and texture.

Why It Works:

• Umami Depth: The miso and soy sauce provide a meaty, savory depth to the aubergine.
• Sweetness: The roasted red peppers bring natural sweetness and a vibrant splash of color.
• Creaminess: The tahini drizzle adds a creamy and tangy contrast to the dish.
• Freshness: The herbs brighten the flavors, tying everything together.

This dish is perfect as a standalone vegetarian main or as a side, showcasing intense flavors, luxurious textures, and a stunning visual appeal.

White Bean Stew with Parmigiano, Pangrattato + Crispy Sage