Monday, March 14, 2011



I am a Vegetarian and am always looking for places that serve interesting vegetable dishes. If the place specializes in other foods, I  find something to eat with the Starters and of course the Desserts at the  end.

Recently we went to the new BLUE  ROOSTER, which is run by the chef   SHAUL BEN ADERET. The décor and ambience are eclectic, charming, and have a good feeling to relax in. The ceiling is sheer delight, featuring  a décor of tiny rose buds.

Shaul Ben Aderet is an imaginative Chef and the vegetables were  prepared in  creative ways. We had a Portobello Mushroom, covered with cheese, delicately spiced  and baked to perfection. There was a puree made from Jerusalem Artichoke Potatoes that was delicious. There is a beet salad, a pumpkin salad with gorgonzola cream and zucchini with artichoke cream.

Treat yourself and end the meal with desserts that defy explanation… they just have to be eaten.

The BLUE ROOSTER is at 10 Nissim Aloni Street Tel Aviv. Telephone 03 544 33 49.

Here are a few ideas for  tasty combinations when you make vegetables. Remember vegetables do not need to be a side dish. They can be a main course, with added dressings, nuts and cheeses.

Steam ,cut up carrots, add  finely cut chives and pine kernels. Drizzle with olive oil, vegetable salt and black pepper.
Bake for five minutes and serve with cous cous or rice.

Spinach leaves and feta cheese, strawberries and poppyseed dressing.

Take two cups of washed fresh spinach, slice then thinly,  one cup of washed and cut up strawberries and mix them with two teaspoons of raisins. You need to soak the raisins in a little balsamic  vinegar.  Grate Feta cheese over all of this and pour a Poppyseed dressing over the salad.  Serve with brown bread and butter. The recipe for the Poppyseed dressing is in last week's Purim site.


Steam a whole cauliflower. Mix butter, chopped parsley and half a teaspoon of mustard, vegetable salt and pepper, a dash of Soya sauce. Bake for five minutes in a medium oven.
          I add grated pecan or walnuts on top with a few teaspoons of grated Parmesan cheese.
 Bake fifteen small onions, and cut up garlic cloves. To bake, cover with a little olive oil. Make a sauce of yogurt, grated  cheddar cheese and chopped pine nuts. Bake and  serve on a bed of cooked brown rice.
Bake twenty or more cherry tomatoes. Prick them with a toothpick. Peel  five garlic and arrange the peeled cloves with the tomatoes.  Chop green spring onions very finely and arrange all over the dish, with olive oil, parsley, vegetable salt and pepper and bake for ten minutes. Serve with a main dish or add to cooked pasta.

I steam a large amount of washed baby potatoes and cut them in half, arrange them in an oven dish and bake them. Add rosemary, pepper, onion salt and grated parmesan cheese. Serve as a vegetable, in an omelets,  or with grilled Tofu.
Kids like the potatoes on their own, but occasionally you can  add a little yogurt before the end and bake a little more.

Have a good week and let vegetables be a lovely meal.


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