Terre à Terre, Brighton | Restaurant Review

During our recent day trip to Brighton, I was very excited to head back to my favourite vegetarian restaurant, Terre à Terre.  Although quite pricey for Brighton standards, I have great memories of coming here with friends during uni and having the sharing platter as an entire meal – both because that was all we could afford and because it was plenty of food!

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It’s a bit of a shame that they’re renovating the outside as I completely walked past the restaurant twice without spotting it, but once we finally walked in, I was immediately making Christmas lists from their wall of local honeys, oils and jams.

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In order to not break tradition, we started with the sharing plate of baba ganoush, rice balls, fried tofu, kale, polenta fries… The list goes on. It was absolutely amazing but a rookie’s mistake as we were both completely full after this alone.

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This was swiftly followed by a main of gluten free Thai rice balls on a peanut and kohl rabi salad which I still managed to finish somehow. Boyfriend on the other hand, went for the battered halloumi which was not amazing. It was nice how they made it look like fish & chips but it was very heavy and quite plain, especially compared to the dish that I ordered.

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Overall, the meal as a whole did not disappoint. I wouldn’t recommend going for the battered halloumi but everything we saw on other tables looked amazing too. Friendly staff, organic beers, delicious wine, delicious food… We’ll be back soon 🙂

Check out my video on the whole day here:

Veggie Bites – Gluten Free (Low Carb) Stuffed Mushrooms

Here’s another recipe that I’ve begun to make pretty often, because it’s fast to make and perfect for spicing up by lunch boxes 🙂 Here’s what you’ll need:

Eight big big mushrooms
Half a pepper
Half a small onion
One small garlic clove
Half a leek
Grated cheese

Break the stems off the mushrooms and save for later. With a little oil, put the mushrooms into a gas mark 6 oven for 10 minutes.IMG_9349

Finely chop the onions, leek, pepper and garlic and cook down in a pan on a low heat with a little olive oil. I recommend Jamie Oliver’s Tefal pans, they’re amazing.

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Finely chop the mushroom stems too. Once the veg has softened, add the mushroom stems to the mix and add a little salt.
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Leave the mix took down for about 15 minutes, and then begin roughly chopping the spinach leaves and bit by bit slowly to the mix. I love ceramic knives for chopping veggies, in the photo I’m using this one.

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Turn the heat off and let the mix cool down. Once cool, use a teaspoon to fill the mushrooms with the mixture. Add as much grated cheese as you’d like!

Pop the stuffed mushrooms into the gas mark 6 oven for another  10-15 minutes, and add more cheese halfway through cooking if you’d like.IMG_9351