Tuesday, 4 August 2020

FALAFEL PITTA BREAD



 

FALAFAL PITTA BREADS
Hi and welcome to the Vegetarian Kitchen. This week our recipe is for Falafel in pitta bread. Falafel is used a lot in Middle Eastern cooking and is made from chick peas - a good meat substitute. These are easy to prepare and great food to eat in the garden or on the go. For speed, we suggest you use ready made Falafel balls or buy a packet mix to make your own. However, in case you want to make your own Flafel, there is our recipe at the end of this menu.

SERVES 6




INGREDIENTS
6 Pitta Breads

1 packet of ready made Falafel balls or

1 packet of Falafel mix to make your own

1 small tub Hummus

1 small red onion finely chopped

1 Packet of mixed salad leaves

4 sliced tomatoes

 


METHOD
Fry the Falafel balls gently.

Cut the Pitta Breads in half and toast. Fill each half with 2 Falafel balls, a spoonful of Humus, tomato slices, salad leaves and chopped onion. You may add a trickle of olive oil if you wish.

For children, you could make Falafel Burgers instead of Pittas.

You may use salad cream or mayonnaise instead of humus.

Eat immediately. Delicious fast food.



RECIPE FOR FALAFEL

15oz can Chick Peas (drained)


1 small onion finely chopped

1 minced garlic

2 tablespoons fresh parsley

1 teaspoon Cumin

2 tablespoons flour

 


METHOD
Mash chickpeas in a basin. Add all other ingredients. Mash by hand or put in food processor to form a thick paste.

Form into small b alls the size of a golf ball. Fry 2 or 5 minutes in about 3 inches of oil until golden brown.

Wednesday, 22 July 2020

PEPPERONATA




PEPPERONATA SAUCE

Hi and welcome to our Vegetarian Kitchen.

This week we have a taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Meditterranean vegetables and is delicious served with anything. You decide.

 


INGREDIENTS
3 Large Peppers (one yellow, one red, one green)

1 Onion

2 Cloves Garlic

500g Fresh Choped Tomatoes

4 tablespoons Olive Oil

Salt & Black Pepper

 


METHOD
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.

Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to ther pan, add more Olive Oil.

Serve this sauce with pasta, with vegetable escallops or even vegetable burgers.You decide!

Wednesday, 8 July 2020

VEGGIE BOLOGNESE SAUCE



 

VEGETARIAN BOLOGNESE SAUCE
Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.

 


INGREDIENTS
450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

 


METHOD
In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

 

SERVE with pasta of your choice


 
VEGETARIAN BOLOGNESE SAUCE
Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.
 

INGREDIENTS
450g Quorn vegetarian mince
400g Tinned Chopped Tomatoes
3 cloves Garlic
2 tablespoons Olive Oil
1 small onion chopped
Half Pint vegetarian stock (Oxo Green)
1 teaspoon dried Basil or chopped fresh Basil
Salt & Black Pepper
 

METHOD
In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.
 
SERVE with pasta of your choice


 
VEGETARIAN BOLOGNESE SAUCE
Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.
 

INGREDIENTS
450g Quorn vegetarian mince
400g Tinned Chopped Tomatoes
3 cloves Garlic
2 tablespoons Olive Oil
1 small onion chopped
Half Pint vegetarian stock (Oxo Green)
1 teaspoon dried Basil or chopped fresh Basil
Salt & Black Pepper
 

METHOD
In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.
 
SERVE with pasta of your choice

Friday, 26 June 2020

SUMMER MEZE



 



SUMMER MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. Forget the barbecue and instead invite your friends to a meze. Meze, a selection of dips, pitta bread and olives, is originally from the Middle East, Greece, Turkey and Cyprus. Meze can also be a huge feast with up to 40 dishes served. So it is great for any kind of celebration. We will give you ideas for a small Meze, very good served with drinks if you have friends round. Also we will give you recipes for a feast.

 


SMALL MEZE
Houmus dip (chick pea dip)

Tahini (sesame seed dip))

Pitta Bread

Black and green olives

Raw vegetables such as sliced carrots in sticks, celery, cauliflower which can be dipped instead of bread.

Simply arrange each dip in individual bowls, also the olives in separate bowls, and provide plenty of hot Pitta Bread cut into slices.

Most dips are available at supermarkets so no need to make your own.


LARGE MEZE
A large Meze is for a party, or any gathering, in fact any celebration. It really is food for sharing.

Houmous Dip

Tahini Dip

Pitta Bread

Black and Green Olives

 

MOUSAKA - Recipe in Vegetarian Kitchen

SPINACH QUICHE - Recipe supplied

PILAF (rice dish) Recipe supplied

SALAD NICOISE Recipe supplied

GREEN SALAD

All these recipes are here in our Vegetarian Kitchen and you decide which to include. A meze should be set out on a table, buffet style, so guests can help themselves. If you are lucky enough to have a large table then it will look great. All dishes can be made in advance so all you have to do is assemble the food.

Provide wine, beer or cold drinks to accompany the food. Have a great celebration!

 


 




Tuesday, 23 June 2020

CAULIFLOWER CHEESE



CAULIFLOWER CHEESE
Hi, and welcome to our Vegetarian Kitchen. This week our recipe is for an old favourite - "Cauliflower Cheese" with the addition of Stilton Cheese to give it a kick! A lovely light lunch or supper dish.


CAULIFLOWER CHEESE
(serves 4)


INGREDIENTS
l Large Cauliflower (about 1 lb)(450g)

4oz Mature Cheddar Cheese (grated)

3oz Stilton (crumbled)

2oz Butter

2oz Flour

400ml Milk (about 3/4 Pint)

salt & pepper to taste

Chopped Parsley for garnish


METHOD
Preheat oven to 190C/375F/Gas 5.

Take the cauliflower and separate into florets. Bring a large saucepan of water to the boil and add the cauliflower florets, simmer for 5 minutes. Drain immediately.

In another pan, melt the butter, stir in flour, cook for 1 minute. Remove from heat and stir in the milk, keeping the sauce smooth. When all the milk has been added return to heat and simmer for 1 minute. Stir again, and the sauce should thicken. Remove from heat.

Add 3oz of the Cheddar (keep 1oz for the topping) and stir. Add the crumbled Stilton Cheese and stir thoroughly. Add salt & pepper to taste.

Place the cauliflower florets in an ovenproof dish, pour the cheese sauce over the cauliflower and sprinkle with the remaining Cheddar Cheese.

Bake in oven for 25 - 30 minutes until golden. Sprinkle with chopped Parsley. Serve hot.

Serve with wholemeal rolls.

 

Monday, 15 June 2020

SPAGHETTI WITH GARLIC & CHILLI SAUCE



 



SPAGHETTI WITH GARLIC AND CHILLI SAUCE

(Serves 4 to 6)

Hi, and welcome to our Vegetarian Kitchen. This week we are off to the Med. for this classic Italian dish which is unusual in that it doesn't often appear on restaurant menus in this country. It is delicious (especially for lovers of garlic).


INGREDIENTS
1 lb Spaghetti

1 Green or Red Chilli (chopped)

4 Garlic cloves (crush if you have a garlic crusher, if not chop)

2oz Grated Parmesan Cheese (or mature Cheddar)

1 teaspoon basil

6 Tablespoons Olive Oil

4 oz Butter

Salt & Pepper to taste


METHOD
In a large saucepan bring plenty of water to the boil, add spaghetti and cook al dente (about 12 minutes) but test. Drain in a colander.

Heat butter and oil in saucepan, saute garlic until soft (do not brown or burn), add chopped Chilli, basil, and stir quickly. Remove from heat, add spaghetti and stir or toss.

Put in large serving dish or bowl, top with grated cheese. Serve.


TOMATO SALAD
A nice side salad of tomatoes would go very well with this. Simply slice the tomatoes in a bowl, drizzle olive oil over them and sprinkle with fresh basil leaves, salt and black pepper. Enjoy a taste of Italy with a glass of red or white Italian wine.

 


 

Saturday, 6 June 2020

ORIENTAL STIR FRY



 

Hello and welcome again to our Vegetarian Kitchen, and we have a delicious recipe from the Far East - "Oriental Stir-fry " - using Tofu and Noodles. Rain and showers are promised this week but we hope you will enjoy this colourful dish. We don't need to mention that this dish is nutritious, low fat and economical but it is. Invite your friends to supper and enjoy.

 


"ORIENTAL STIR-FRY"

Serves 4

 

INGREDIENTS
4oz /100g TOFU

400ml Can Coconut Milk

300g Dried Egg Noodles

3 fresh tomatoes

3 Spring onions

1 Green Chilli (or 1 teaspoon Chilli Powder)(or you could use one Green Pepper)

4 tablespoons vegetable oil

chopped coriander or parsley to garnish

Salt and Black Pepper

 


METHOD
Put noodles in a bowl, cover with boiling water and leave to stand. (3 minutes) Drain.

Drain Tofu and cut into squares. Chop the tomatoes and slice the Spring onions. Chop Green Chilli

Heat oil in a Wok (if not use a large frying pan). Fry Spring onions and chilli, add chopped tomatoes. Stir-fry for 2 or 3 minutes. Add Tofu, coconut milk, and noodles to pan and stir. Stir fry for about 4 minutes. Season with salt and black pepper to taste.

Decorate with chopped coriander or parsley. SERVE.

Green Tea or Lemon Tea would go very well with this dish, or a dry white wine.