Tibits at home

Tibits at home


Posted 20th May 2013


Take a look at this tempting selection of vegetarian recipes from the 'tibits at home: stylish vegetarian cuisine' cookbook




Based on a recipe from Sri Lanka

Yellow pea vadai

Preparation time

20 minutes






200g yellow peas
1 onion
2 garlic cloves
2-3 green chilli
4-5 fresh curry leaves
1 tsp freshly ground white pepper
2 tbsp hot curry powder
1 tbsp fine sea salt
rapeseed oil for deep frying


1 Soak the yellow peas in water over night, then drain, rinse briefly and leave to drain. Puree finely, in the food processor.

2 Finely chop the onion and garlic, cut the chilli in half, remove the seeds and chop finely. Chop the curry leaves.

3 Work all ingredients into a smooth dough. With your hands, shape walnut sized balls and place on a sheet of lightly oiled baking paper.

4 Heat the oil to 160ºC and deep fry the vadai in several batches for about 4-6 minutes. Leave to drain on paper towels.

TIP: Serve with a dollop of chutney. You will find another delicious vadai recipe in Hiltl: Virtuoso Vegetarian.





Perfect if you love hot Indian cuisine


Goa curry

Preparation time
40 minutes





¼ pineapple (250g)
1 onion
100g pearl onions
80g green chilli
200g tofu
120ml rapeseed oil

Sauce
120ml vegetable stock
280ml coconut milk
2 tbsp green curry paste
1 tbsp freshly ground ginger
1 tsp fine sea salt
1 tbsp tomato paste
½ tsp curry powder
½ tsp mild paprika powder
½ tsp ground coriander
½ tsp cumin powder
½ tsp cinnamon
30g toasted coconut flakes


1 Remove the stem end and peel the pineapple. Cut the flesh into 1.5 cm dice.

2 Peel the onion and the pearl onions. Cut the chilli pepper in half lengthwise and remove the seeds, finely chop chilli and onion.

3 Chop the tofu into 1.5 cm dice.

4 Heat 8 tablespoons of rapeseed oil in a frying pan and lightly fry the onion, chilli, pineapple and pearl onions for 5 minutes.

5 Heat 4 tablespoons of rapeseed oil in another pan and quickly fry the tofu until lightly brown. Add to the pineapple mixture.

6 Mix the sauce ingredients in a wide pan, bring to the boil and lightly reduce the liquid for about 2 minutes. Add the pineapple-tofu mixture and cook for another 5 minutes.

7 Serve with basmati rice and sprinkle with toasted coconut flakes




We get a lot of compliments for this delicious cake!

London cheesecake

Preparation time
15 minutes
Baking time
30 minutes



100 g whole-grain biscuits
30 g walnuts
1 tbsp fine raw cane sugar
5 tbsp rapeseed oil

50 g probiotic yoghurt
80 g crème fraiche
250 g blanc battu
100 g fine raw cane sugar
1 bourbon vanilla pod, pulp
2 eggs
1 tbsp cornflour
70 ml whole milk


1 Chop the whole-grain biscuits and walnuts finely. Add sugar and oil and mix well. Spread the mixture evenly into a 15 x 20 cm gratin dish.

2 Mix all the other ingredients in a cold stainless steel bowl to a smooth and compact cream, then spread over the biscuit mix.

3 Bake the cake in the preheated oven at 180 ºC for 25-30 minutes until golden brown.

Tip: serve with whipped cream and fresh seasonal berries.
Blanc battu is a thick, viscous curd cheese. As it is made from skimmed milk, it has a very low fat content.




Tomato soup with lemongrass and coconut milk


Preparation time
40 minutes







1 small onion
2 garlic cloves
1 stalk lemongrass
200 g green leeks
600 g fully ripened tomatoes
3 tbsp extra virgin olive oil
350 ml vegetable stock
½ tsp ginger powder
½ tsp lemon pepper
1 tsp chilli oil
1 tsp sea salt
150 ml coconut milk
freshly ground sea salt and white pepper

1 Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.

2 Wash the leek, cut in half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3 cm dice.

3 Sweat the garlic, onions and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, vegetable stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes. Puree the soup in the food processor and pass through a sieve.

4 Add the coconut milk and the leek and lightly cook for another 5 minutes. Add sea salt and pepper, to taste.

 





Passion fruit lemonade


Serves 6

Preparation time

15 minutes











Passion fruit syrup
22 passion fruit
1 lemon
160 g sugar

Per serving
5 tbsp passion fruit syrup
ice cubes
sparkling mineral water
1 slice of orange


1 Cut the passion fruit in halves and remove seeds and pulp, into a wide cooking pan.

2 Press the lemon. Add lemon juice and sugar to the pulp and bring to the boil, then simmer at low temperature for 3 minutes. Remove from the stove and leave to cool for a few minutes, then pass through a sieve and refrigerate.

3 Pour the juice into tall glasses with ice cubes and top up with sparkling mineral water. Serve with a slice of orange.

TIP: Fully ripened passion fruit are the most flavourful. The skin should be dark purple, leathery and wrinkly.
This is an exclusive recipe developed by 'tibits' and ‘Hiltl' together.




'tibits at home: stylish vegetarian cuisine' is published by AT verlag available at selected bookshops and from amazon, RRP £25.

Click here to save 20% off the tibits at home cookbook! 

Click here to read an interview with the co-owner of the tibits restaurant chain 





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