Late Summer Sunday Menu : Vegetarian Haggis

by Julie Gibbons on August 23, 2010

It’s Sunday in late summer, and while the forecast is rubbish for the rest of the week, today is okay. Not too hot, not too cold. Not too wet, not too windy. Not a summer salad day, but not yet an autumn stew day. So, what to have for Sunday dinner?

Haggis, Tatties & Beets

haggis tatties & beets

Vegetarian haggis, of course – supplied by MacSween, world-famous purveyors of haggis – accompanied by roasted organic salad potatoes (using rapeseed oil and sea salt from the Camargue) and roasted organic baby beetroots, splurged in Spanish olive oil with a hefty coating of freshly ground organic black pepper and a pinch of salt.

beetroot for roasting

The earthiness of the beetroot compliments the spiciness of the haggis perfectly, with some perfect potatoes, crispy on the outside and almost fluffy inside. No fancy techniques – just plain and honest ingredients, helped along with a little seasoning and some heat from the oven.

Oh, and some leftover leek salad – it is still summer, after all.

I haven’t included a recipe – because there is none – think of this as an idea. Something quick and easy to give your vegetarian friends perhaps.

After Dinner Cappuccino

cappuccinno cupcakes

And for afters? How about an elegant cappuccino cupcake with chocolate icing?

Most of the ingredients flung into the food processor and 20 minutes later you’ve got a cup cake fit for a prince. Melt some milk (yes, milk!) chocolate together with some butter, then stir in some crème fraîche and a few tablespoons of icing sugar, add the icing to the top and now you have a cupcake fit for a princess :)

The cupcake recipe is from Nigella Lawson’s How to be a Domestic Goddess: Baking and the Art of Comfort Cooking, adapted to be more Organikal:

125g self-raising wholewheat flour
125g unsalted organic butter (soft)
125g organic golden caster sugar
2 organic eggs
1 tsp organic vanilla extract
1 heaped tablespoon instant espresso
3 tablespoons organic milk

Whip up the ingredients in your food processor and bake for 20 minutes at 200 degrees C.

The original recipe calls for a white chocolate, but I can’t imagine many people like white chocolate – and all that icing sugar? I can feel my teeth rot just thinking about it. So, I use my own version above. Do as you will.

Home Sweet Home

home sweet home

This was such an easy meal to throw together – I had enough time to relax with some tissane, a wee scone & a gardening magazine :) I’m a lucky girl – oh yes, I am!

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{ 2 comments… read them below or add one }

Heather Bestel August 24, 2010 at 12:18 pm

We LOVE veggie haggis ~ I read somewhere that more people buy veggie haggis in Scotland than meat ones. We like MacSween, of course, but when we can’t get hold of it we also like Halls. Mmmmmm xx


Julie Gibbons August 24, 2010 at 2:43 pm

Thanks for stopping by, Heather :)

More veggie haggis than meat, eh? There’s a great veggie turn up for the books! The beets and the haggis was a match made in heaven x


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