Butter Burnt Vegetables

You need a zucchini, some mushrooms and some capsicum. Chop into small bite sized pieces.

Heat butter and fry some garlic in it. Keeping the heat at high, add all the vegetables and spread them out. For five minutes do not even look at the dish.

Sprinkle some dried herbs and spices. Oregano and chat masala worked for me. Season with salt and pepper. Mix it well.

Spread the vegetables and continue to ignore them as they sizzle on high heat. Ignore every scream from your subconscious to lower the heat. Let them burn for about 4 minutes.

Drizzle some olive oil. Use that to deglaze the pan and remove the vegetables into a serving plate.

Enjoy the amazing flavors that have developed in them.

Mushrooms & Broccoli

Cut broccoli into florets and soak them in salt water for about ten minutes.

Meanwhile cook mushrooms in butter on high heat. Avoid boiling them by constantly stirring. Once all the water has evaporated add chopped garlic, some extra virgin olive oil and the florets.

Cook covered in low heat for about ten to fifteen minutes but keep checking so it does not burn.


Don’t overcook the broccoli. Check by eating a floret and it must have a little resistance.‚Äč  Season with salt and serve your family a super healthy dish.

Mushrooms and Basella

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Mushrooms are like sponges. So clean them up and then drizzle olive oil and sprinkle chilly flakes on them.They will absorb the olive in about 10-15 mins.

Then place them head down on a hot pan. Let them sizzle for a couple of mins and turn them over when they are almost done. Move them to one side and add in basella leaves. Do not crowd the pan and instead make a pit in the center where the water can collect and not end up boiling the vegetables.

There is no need for salt but a little pepper is fine.

Enjoy a simple mineral rich dish.

Buttery Carrots & Mushrooms

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You need chopped up carrots and mushrooms.

To the carrots and mushrooms add any dried herb seasoning, chilly flakes and olive oil. Stir it in till evenly mixed.

Heat a pan and once its nice and hot add the carrots and mushrooms. Cook on high heat, keep stirring. Once the mushrooms are almost cooked, put a big dollop of butter on top. Once it melts in the vegetables add the spring onions. Mix and cook for just about 2-3 minutes.

Season with salt and serve with anything fried or roasted.

Grilled Mushrooms

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When buying mushrooms always look for clean and bright ones. Stale mushrooms are best avoided and to be honest they don’t store well in our ordinary refrigerators. Use them as soon as possible.

Prepare a simple rub with olive oil, finely chopped green chilies, dried herbs and red chilly flakes. Liberally coat the mushrooms. Line a tray with aluminium foil so clean is easy. 200 degrees centigrade for 25-30 mins and a super yummy treat is ready.

Umami Mushrooms & Cauliflower

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Saute some garlic and shallots in olive oil. Once its fragrant add mushrooms and cauliflower. I had a little sweet potato, which I added but its purely optional. Once they start to soften sprinkle paprika and little salt. Two tablespoons of dark soy sauce. Cook on a low heat and preferably use a silicone spatula. This will help in scrapping the pan to also mix everything well.
It may take upto 20 mins on low heat to get cooked.

Enjoy the simple Umami taste of soy sauce.

Basil, Peppers and Mushrooms

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Heat a couple of tablespoons of Olive oil. Saute chopped garlic in it. Use a good amount of garlic as this is one of the best combinations in the world. Garlic with Olive oil…..mmmm..beautiful.

Saute quartered mushrooms taking care to avoid boiling them in the huge amount of water they release. Add large green peppers, the kind they use to make mirchi bajji. Add in a red capsicum. Once everything is in the perfect ready to eat state, add basil leaves. Some walnuts and almonds bring in a nice dimension to this dish.

Cover and switch off the stove. Let the leaves wilt in the residual heat.

Serve hot or cold. Either ways it tastes great.