Tuesday, 2 October 2018
Hi and welcome to our Vegetarian Kitchen. This week our recipe is for an Italian classic - Minestrone Soup. The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life. Our Minestrone will, of course, be made with Vegetable Stock.
(serves 6 to 8)
225g/8oz Can Red Kidney Beans (drained)
1 Large Onion (chopped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaroni
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper
Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock and stir thoroughly. Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.
Now add the Macaroni, red kidney beans and cooked peas. Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.
Real comfort food for a cold Autumn night.
Friday, 21 September 2018
ITALIAN BEAN SOUP WITH PASTA
Hi, and welcome to the Vegetarian Kitchen. This week we had a touch of Autumn in the South and this recipe will warm you, nourish you and remind you of sunnier climates. Bean soups are very popular in Italy and this is one of my favourites. Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day but we see nothing wrong with using tinned beans.
ITALIAN BEAN SOUP WITH PASTA
400g (drained weight 240g) tin Black Eye Beans
400g tin chopped tomatoes
1 onion chopped
3 cloves Garlic chopped or crushed
2 tablespoons olive oil
1 litre vegetable stock (made with OXO Green or stock cube of your choice)
80g of tiny pasta shapes (eg shells)
Half teaspoon dried Oregano
Salt & Black Pepper
Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften. Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.
Add the black eye beans and pasta and simmer for about 15 minutes.
Sprinkle with Parmesan cheese and serve.
Friday, 24 August 2018
Hi and welcome to our Vegetarian Kitchen. This week we have recipes for two delicious Bean Salads. In many countries beans have always been an important part of the diet- high in protein, cheap and cheerful and low fat. These delicious recipes can accompany other dishes. You will notice we use tinned produce in both recipes. This is because beans are potentially poisonous if not cooked properly
KIDNEY BEANS & SWEETCORN SALAD
400g Tin Kidney Beans (240g drained)
200g Tin Sweetcorn (165g drained)
1 Chopped Spring Onion
2 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
Salt & Black Pepper to taste
Drain the Kidney Beans, put in bowl, drain sweetcorn, add. Stir well. Add chopped Spring Onion and Corainder and stir well. Stir in lemon juice, salt and pepper.
CHICK PEA SALAD
400g TIN CHICK PEAS (drained 240g)
1 Red Pepper (chopped into small bits)
1 Spring Onion (chopped finely)
3 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt & black pepper
Drain the chick peas and put in a bowl. Add red pepper, spring onion, coriander and toss.
In a small bowl, mix lemon juice, olive oil, salt and pepper. Pour over the chick pea salad and stir well.
SERVE these salads with a green salad or, alternatively, serve them with Quiche (see our recipe week 10). ENJOY!
Thursday, 16 August 2018
Serves 4 to 6
Hi and welcome to our Vegetarian Kitchen. This week the recipe is for a Mediterranean Vegetable Stew, known as "RATATOUILLE". It is a lovely dish served on its own or you could serve it with Quiche or any savoury flans.
3 small aubergines
400g (14oz) can choppped tomatoes (or if you prefer 4 fresh tomatoes)
2 garlic cloves
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon parsley
salt & black pepper to taste
Slice the aubergines and the courgettes into 1/2inch rounds. Peel and cut the onions into rings. Crush the garlic cloves. If you use fresh tomatoes, cut into slices.
Heat olive oil in saucepan, fry onion until soft, add garlic and stir. Add aubergines, fry gently, add courgettes and tin of chopped tomatoes. Stir, add basil and salt and black pepper to taste. Simmer gently with a lid on the saucepan for about 45 minutes until vegetables are soft. When cooked stir in the parsley.
SERVE in a large dish. Crusty French bread would go well with this or wholemeal rolls.
Friday, 20 July 2018
Hi, and welcome to our Vegetarian Kitchen. This week our recipes are for all the gardeners out there who may have too many courgettes. Here are three delicious recipes for courgettes, quick and easy to prepare. Courgettes can also be sliced thinly and used in a stir-fry.
1. COURGETTE FRITTERS
Make the batter, put the flour into a bowl, add water and beat to a smooth consistency. Add salt and pepper. Dip the courgettes and coat with batter. Heat oil in frying pan until very hot. Fry courgettes for about 3-5 mins until crisp and brown. Arrange on serving plate and garnish with parsley.
2.COURGETTES SAUTE' WITH BASIL
3. COURGETTES A LA GRECQUE
Wednesday, 11 July 2018
DOLMADES (stuffed vine leaves)
Hi and welcome to our Veggie Kitchen. This week our recipe is for stuffed vine leaves, a lovely Greek dish and a real taste of the Mediterranean. If you can't get vine leaves use cabbage leaves instead.
INGREDIENTS SERVES 3 to 4
12 vine leaves
cup of cooked rice (or you could use Uncle Ben's microwave vegetable rice)
1 green oxo cube dissolved in half a pint of water. (about a mug full) or
half a pint of vegetable stock)
Blanche the vine leaves in a pan of hot water. Remove after 1 minute. If you are using cabbage leaves leave for 5 minutes to soften.
Grease an oven dish.
Place a vine leaf on a plate, put a teaspoon of the rice in the middle and fold over and roll up. Each roll should be placed in the oven dish, side by side.
Gently pour over your stock.
Put in the oven 180 Gas Mark 5 for about 20 minutes.
The liquid should be absorbed.
The vine leaves are best eaten cold with a slice of lemon, pitta bread and yogurt or humus.