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| Source: MTC Books. |
The book is a follow-on from a 2012 features simple-to-prepare recipes made using everyday ingredients in nine chapters: dips; toppings; vegetables; tofu and ‘cheese’; grains, pulses and nuts; potatoes; bread; polenta and fritters; pastries and biscuits; plus desserts.
Along with tapas classics such as patatas bravas, tortilla and garlic mushrooms, there are recipes from around the world, including: falafel, grissini, onion bhaji, empanadas, churros and treacle tarts.
A preview of the book can be downloaded here, while a sample recipe is below.
Barnard also wrote a book on vegetarian tapas in 2012. She became a vegetarian in 1995, really getting into food when she moved to Australia. She was inspired to write it the day she was served over-priced carrots as a tapas dish. When she realised how many recipes were already vegan, she spent time in the kitchen veganising those which were not to create Vegan Tapas. She is most proud of her vegan Scotch egg.
The book is on sale at Amazon and at all major online retailers. A Kindle edition is also available.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, peeled and crushed
1 teaspoon dried rosemary
1 teaspoon dried chilli flakes
1 teaspoon capers, drained
Juice of 1 lemon
½ cup / 80g green olives stuffed with pimento
½ cup / 80g kalamata olives
Preheat the oven to 200°C / 400°F / Gas Mark 6
In a jar or small bowl, mix together the olive oil, vinegar, garlic, rosemary, chilli flakes, capers and lemon juice.
Place the olives on a roasting tray and pour over the prepared mixture. Roast in the oven for about 20 minutes, until the olives begin to wrinkle.
Spoon into a serving bowl and serve warm or cold with cocktail sticks.
Makes one cup.