Week 38- Supper in 15 minutes

WEEK 38

LUNCH/SUPPER DISHES READY in 15 mins or less

SPICY LENTILS WITH SPINACH

Hi, everyone. We hope you enjoyed cooking with the kids in the holidays (Week 36).

This week, and for the next few weeks, we will be doing fast food (no, not greasy take-aways) that you can prepare in less than 15 minutes.

This week's recipe is for Spicy lentils with Spinach which you can serve with rice or couscous.

INGREDIENTS

400g Can Chopped Tomatoes

400g can LENTILS (drained)

1 Onion (chopped)

1 Red Pepper (sliced)

1 small Chilli

2 tablespoons Oil

250g Pack Spinach

METHOD

Heat the oil, fry onion and sliced red pepper for a few minutes. Add chopped chilli.

Add tin tomatoes, and tin drained lentils and bring to boil. Stir thoroughly. Heat for 2 or 3 minutes. Season to taste. Stir in spinach leaves and heat slowly until they wilt.

SERVE WITH COUSCOUS or rice.



　

Week 37- Easter Holidays

WEEK 36

EASTER HOLIDAYS

FOOD FOR KIDS TO PREPARE

Hi and welcome to our Vegetarian Kitchen. The holidays are upon us and this week the recipes are for food children like to eat and which they can prepare themselves, with supervision.

Here are suggestions for pizzas, with their own toppings. Jacket potatoes and crudite (sliced vegetables to dip in houmous, taramasalata, or salsa type dips). Give them free rein but use fresh vegetables.

Also a recipe for cup cakes and the kids can choose their own toppings.

PIZZAS

You can buy ready made pizza bases in most supermarkets.

The kids can assemble their own using any of the following:-

Grated Cheese,tomato puree, sliced tomatoes, sliced peppers, sweetcorn, pineapple chunks. mushrooms,jalapeno peppers, olives, vegetarian frankfurters chopped into small pieces. You could have 4 different cheeses - eg Mozzarella, Feta, Cheddar, Red Leicester. Any of these would be great or you could limit them to 3 toppings.

JACKET POTATOES

Prepare in the usual way - scrub and put in oven for about 1 hour.

Cut in half.

Top with grated cheese, baked beans, tinned chopped tomatoes, chilli non carne, soured cream and chives, or just plain butter.

CRUDITE

(sliced raw vegetables for dips)

Sliced carrots in sticks, celery, cauliflower florets, strips of peppers, radishes.

You can buy houmus and taramasalata in most supermarkets.

CUP CAKES

INGREDIENTS

4 oz (100g) Butter or Margarine

4 oz (100g) Sugar

4 oz (100g) Self Raising Flour

2 eggs beaten

1 tablespoon milk

NOTE To make chocolate cup cakes add 2 teaspoons cocoa to the flour. Or you could just add vanilla essence. Alternatively add, 4oz raisins or saltanas.

ICING

6oz ICING SUGAR

4 oz margarine or soft butter

water

Food colouring. You can add any colour to the icing mixture, red, blue, green

To make chocolate icing, melt 6 squares of chocolate in a bowl and add to icing mixture.

METHOD

Preheat oven to 375F(190C) (Gas Mark 6)

Place 24 paper cases on a baking tray.

Beat the butter and sugar until light and fluffy. Beat in the eggs.

Sieve in the flour (and cocoa powder if using). Fold in with milk.

Put in cases and bake for 15 - 20 minutes.

When cold, ice the cup cakes and allow kids to decorate with hundreds and thousands, or vermicelli, grated chocolate, or Smarties.

HAPPY HOLIDAYS AND ENJOY COOKING WITH THE KIDS. COOKING IS FUN!

　

Week 36- Mother's Day Lunch

Week 36- Mother's Day Lunch

Hi and welcome to our Vegetarian Kitchen. There is a hint of Spring in the year - a few daffodils are out in gardens and parks and crocuses are shooting up everywhere. A few sunny days in the South but not quite beach weather. Mother's Day is the theme this week so don't forget your mums on Sunday 18th March. Give them a day off from cooking with our easy recipes.

MOTHER'S DAY RECIPES

Starter: WALDORF SALAD

Main course: STUFFED RED PEPPERS

Pudding, afters or dessert: CHOCOLATE MOUSSE

WALDORF SALAD

serves 4

INGREDIENTS

2 Red Apples (diced)

2 tablespoons Lemon Juice

2 oz Walnuts (chopped)

1 Stick Celery (chopped)

300g Carton Natural Yoghurt

4 Lettuce leaves

METHOD

Spoon lemon juice over apples to prevent them going brown. Mix all ingredients in a bowl.

Arrange on individual plates. Place lettuce leaves on each plate, pile the Waldorf Salad mixture on the lettuce. Serve.

ROAST RED PEPPERS

serves 4

2 Large Red Peppers

3 tablespoons oil

8oz (200g) Rice

1 Onion chopped finely

2 Fresh Tomatoes chopped

2 cloves Garlic (chopped or crushed)

Vegetable Stock (Oxo Green) made up to half pint

1 tablespoon parsley (dried) salt & pepper to taste.

METHOD

First.cook the rice. Always twice the volume of water to rice. Bring to boil, put on lid and simmer gently for 15 mins after which time all water should have been absorbed.

Next, cut peppers in half longways. Remove seeds and cores. Wash. Brush with oil outside and inside.

When rice is cooked, heat oil in pan, fry onions, tomatoes and garlic until soft. Remove from heat then add cooked rice and stir. Add a little vegetable stock to make a sticky mixture. Place the pepper halves in an ovenproof dish. Pile in rice mixture. Pour vegetable stock around the peppers. Cover with foil and cook for 45 minutes to 1 hour. (Gas Mark 4 or 180C/350F)

Serve with a green salad or mixed leaves.

CHOCOLATE MOUSSE

serves 4

INGREDIENTS

4oz Plain Dark Chocolate

4 Eggs separated

METHOD

First, separate the eggs. Put yolks in a small bowl and beat. Whites in a separate bowl.

Break chocolate into pieces and put in a small bowl with 5 teaspoons water. Place over hot water and stir until chocolate is smooth.

Next remove chocolate from heat, add egg yolks and stir.Leave to cool.

Whisk the egg whites until stiff enough to stand in peaks then fold them into the chocolate mixture until smooth. Put the mousse into 4 individual serving dishes and leave to set in the fridge.

You could 'lace' the mousse with rum or brandy, or alternatively decorate with cream. It depends how indulgent you are.

ENJOY! HAPPY MOTHER'S DAY TO ALL MUMS on 18th March 2012.

Week 35- Spaghetti Marinara

　

WEEK 35

SPAGHETTI MARINARA

serves 4 to 6

Hi and welcome to our Vegetarian Kitchen. Once again, we celebrate pasta and this dish is very quick to prepare and economical. Lovely for supper to share with friends or a weekend lunch. The cost is less than £3 for 6 people. Cheap as chips!

INGREDIENTS

500g Spaghetti

400g Can Chopped Tomatoes

2 or 3 tablespoons olive oil or vegetable oil

2 cloves garlic minced or chopped

2 tablespoons fresh chopped parsley or half teaspoon dried

half teaspoon dried oregano

grated Parmesan cheese to sprinkle on top

salt & pepper to taste

METHOD

First make the sauce. Heat oil in a saucepan. Add garlic and saute briefly. Add chopped tomatoes and herbs, bring to the boil and simmer gently for 10 minutes. Season.

Bring to the boil a large saucepan of water. Add spaghetti and cook al dente. Dried pasta will take about 12 minutes. Drain immediately in a colander and return to saucepan.

To serve, put spaghetti in one large serving dish. Put sauce on top and sprinkle with Parmesan cheese.

ENJOY. Lovely with a glass of red wine.

　

Week 34- Vegetarian Lasagne

　

WEEK 34

VEGETARIAN LASAGNE

Hi and welcome to our Vegetarian Kitchen. This week in London we have seen real winter weather, snow, ice and it is freezing. So, we need comfort food to come home to and what could be nicer than our perfect vegetarian lasagne. AND no lentils we promise. So many vegetarians have complained about the use of lentils in every dish!

INGREDIENTS

250g Fresh Lasagne Sheets

Bolognese Sauce

For this, please see Week 23

White Sauce

15g butter

15g flour

300ml milk

25g Grated Parmesan Cheese

Pinch grated nutmeg

METHOD

The dish should be approximately 10"x8" Pyrex or Stoneware Oven Dish.

First, make the Bolognese Sauce.

Make the white sauce. Melt the butter in a saucepan, add flour and cook stirring for 1 minute only. Remove from hest, add milk, stirring all the time. Return to heat stirring constantly until thick and smooth. Season with nutmeg and salt and pepper.

Grease the dish, spoon one third of the Bolognese sauce over the base. Then one third of the white sauce, then half the lasagne sheets. Repeat the process, finishing with white sauce. Sprinkle the grated Parmesan cheese over the top.

Bake for 30-35 minutes in oven 190C/375F Gas Mark 5.

When bubbling and golden brown serve hot.

A real winter warmer. You could serve a green salad or spinach leaves with this.

ENJOY!

Week 33- Penne Pasta With Rocket

WEEK 33

PENNE PASTA WITH ROCKET

SERVES 6

Hi and welcome to our Vegetarian Kitchen. Once again, with economy in mind, a cheap and cheerful pasta dish. Real comfort food and healthy too. If you cannot get Rocket use spinach leaves or lettuce.

INGREDIENTS

500g Penne Pasta (dried)

400g Tin Chopped Tomatoes

3 tablespoons olive oil

2 cloves garlic, chopped or minced

1 small green chilli chopped (for a milder flavour remove seeds)

60g Fresh Rocket or Spinach leaves

Grated cheese (Parmesan or strong Cheddar)

Salt to taste

METHOD

First make the sauce.

Heat oil in a saucepan. Add garlic and chilli, fry gently for half a minute. Add tin chopped tomatoes and bring to boil, simmer a few minutes. Add rocket, stir through until wilted. Season to taste.

Bring a large saucepan of water to the boil, add penne pasta and boil for about 10 minutes or until al dente. Do not allow to stick. Drain immediately.

Add the sauce to the saucepan of pasta and stir well.

Serve in bowls with grated cheese.

ENJOY.

Week 32- Pasta With Herb Sauce

WEEK 31

PASTA WITH HERB SAUCE (from Genoa)

Happy New Year and welcome to our Vegetarian Kitchen. For the next few weeks we will be giving you recipes for pasta dishes with delicious sauces. Who would ever serve pasta alone? Some of you may not know that £1 will buy you a bag of pasta big enough to serve 4 to 6 persons. Cheap as chips and with a beautiful sauce it can be a treat. So try this recipe and I promise it won't break the bank. We recommend you use spaghetti or penne for this recipe.

INGREDIENTS

500g (approx 1 lb) SPAGHETTI DRY

400g Tin Chopped Tomatoes

2 cloves mincred or chopped garlic

Half an onion finely chopped

100g Mushrooms chopped

Half Pint vegetable stock (Green Oxo)

150ml dry white wine(about a quarter pint)

Fresh Herbs mixed - Basil, Thyme, Parsley and Marjoram OR

1 teaspoon of each herb (dried)

4 tablespoons olive oil

Salt and Black Pepper to taste

METHOD

Prepare the sauce before you cook the pasta.

Fry onion and garlic gently, add mushrooms and stir. Fry for only 2 mins. Add chopped tomatoes and vegetable stock. Stir and bring to the boil. Add Wine and herbs. Simmer gently for about 15 minutes. Season to taste with salt and pepper.

Prepare pasta by boiling water in a very large saucepan (the pasta should not be cramped or it will stick. Add pasta to boiling water and let it cook for about 12 to 25 minutes. It should be al dente not soggy. Drain well in a colander. Return to saucepan and add sauce and stir well.

Serve immediately and add grated Parmesan or Cheddar at the table.

ENJOY with a lovely glass of wine.