We’re loving Yondu. From pasta dishes to soups, risottos to stews, add just a few teaspoons of Yondu to broths, soups, stir-fries and any other everyday meal, creates a quick and easy way to give a boost of flavour and balance to dishes.
To be honest, we even occasionally slurp a bit from a spoon, it’s an incredible Umami bomb that’s totally addictive.
Here’s way to use it in veg cooking that makes great use of it’s awesome powers.
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Courgette, ricotta and tomato pie with added Yondu
Total time: 45 min (15 minutes preparation + 30 minutes baking)
Yondu effect: Replaces salt and boosts flavor of all the ingredients.
1 courgette (approx. 250g), sliced
150g cherry tomatoes
250g ricotta cheese
4 basil leaves, chopped
2 Tbsp. Yondu Vegetable Umami
2 shortcrust pastries approx. 23 cm (store bought or homemade, thawed) (see note)
1 tsp olive oil
Preheat the oven to 220 ºC.
In a large bowl combine the courgette, tomatoes, ricotta, basil and Yondu. Stir until all ingredients are well combined.
Press and mold one shortcrust pastry into the bottom and sides of a standard pie tin (approximately 20cm).
Spread the vegetable and cheese mixture evenly over the pastry.
Cover the second pastry over the filling and press to make sure the filling is even and compact. Trim the excess pastry off the edges and crimp along to seal both pastries together. Brush the surface with some olive oil and cut slits to allow steam to release while baking.
Bake for 30 minutes or until golden and crisp. Let rest for 10 minutes before serving.
Here’s a quick pastry recipe if you want to go the homemade route: In a bowl combine 250g all-purpose flour, 150ml vegetable oil, 1 tsp salt, 2 Tbsp sugar and mix until well-combined. Divide into 2 discs, then carefully roll each disc between wax paper until your pastry is the right size and thickness for your pastry tin.