Saturday, 13 April 2019

EASTER QUICK PASTA


EASTER 

LUNCH/SUPPER under 15 minutes

FRESH PASTA
Hi and welcome to our Vegetarian Kitchen and this week we have lunch/supper dishes in under 15 mins. We all have days when we are too busy to spend hours in the kitchen or maybe want a quick meal before we go out in the evening. Fresh pasta is ideal on these occasions with a cooking time of only 3 to 5 minutes. Most supermarkets will sell fresh pasta in their chilled foods compartments and once home store it in the fridge. It will last 2 or 3 weeks if unopened. Here are our suggestions for a quick meal.

 


INGREDIENTS
500g pack of fresh pasta (try penne or taglietelle) (serves 4 to 6 people)

Fresh Herbs

Grated Cheese (Parmesan or Mature Cheddar). Do not use Mozarella as it will become elastic.

Cherry Tomatoes or Pitted Black Olives

Jar Pesto

Fresh cooked Peas (1 cup)

Fresh cooked Broad Beans (1 mug)

Olive Oil to drizzle over


METHOD
Bring a large saucepan of boiling water to the boil, add pasta and cook for 3 to 5 mins. Drain in a colander. Return pasta to the saucepan. Add one or two of the above ingredients. eg Fresh basil leaves and cherry tomatoes: or a tablespoon of pesto with broad beans or peas. If you prefer a creamy sauce, stir in double cream at this stage.

Drizzle olive oil over pasta then serve immediately and add grated cheese.

ENJOY!

Thursday, 28 March 2019

MOTHERS' DAY 2019



MOTHERS' DAY 2019

Hi and welcome again to our vegetarian kitchen. At last Spring has arrived - the daffodils are out in the parks and gardens in the South and we have actually seen the sun this week. About time too! Mother's Day is on Sunday 31st March so we have recipes we hope mum will love so give her a day off from cooking with these 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.

EN JOY! HAPPY MOTHER'S DAY TO ALL MUMS on 31st March.

Wednesday, 13 March 2019

PILAF (mediterranean rice)





PILAF

 

Hi and welcome to our vegetarian kitchen. This week our recipe is "PILAF" which is served in many countries on the "Med" but ours, of course, will be vegetarian. "PILAF" is rice, usually cooked in meat stock with the addition of meat and vegetables. We use Quorn "Chicken style pieces". It is a complete meal which only requires a side salad to accompany this.


PILAF

(serves 4 to 6)

INGREDIENTS
Quorn chicken style pieces(350g)

8 oz Long Grain Rice (250g approx)

3 tablespoons Vegetable Oil

Half teaspoon Cumin Powder

500ml Vegetable Stock (GREEN OXO CUBE)

2 Courgettes (cut in rings)

1 Red or Green Pepper (chop into small pieces)

4 Fresh tomatoes (chopped)

1 Onion (finely chopped)

2 cloves Garlic (crushed or chopped)

Parsley or Coriander to garnish

Black Pepper

Salt to taste


METHOD
Heat oil in large saucepan, add onion,garlic, Quorn pieces,tomatoes and fry gently, add courgette slices and stir. Add chopped pepper and fry for about 4 mins. Add vegetable stock, stir, and bring to boil. Add rice and stir in Cumin Powder, pepper and salt. Reduce heat, put on lid and simmer for about 20 minutes. Put in one large bowl, sprinkle parsley or coriander on top and let everyone help themselves. Serve with a green side salad.

ENJOY Your taste of the "Med".




Tuesday, 15 January 2019

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. Use this recipe later when we give our recipe for 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 any pasta e.g spaghetti, penne or use for lasagne.

 

Saturday, 22 December 2018

XMAS MEZE



 



XMAS MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. Forget the nut roast 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!

HAPPY CHRISTMAS


 



Thursday, 29 November 2018

PEPPERONATA SAUCE



 





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 Mediterranean 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 Chopped 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 the pan, add more Olive Oil.

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


Thursday, 1 November 2018

CHICK PEA & SPINACH CURRY







Hi, and welcome to our Veggie Kitchen. The Autumn is here and this recipe is warming and cheap.
CHICK PEA AND SPINACH CURRY

INGREDIENTS

2 tins CHICK PEAS (each 400g) DRAIN

1 TIN CHOPPED TOMATOES 400g

l pack of SPINACH (baby leaves) 80g

1 CAN OF WATER

SPICES

teasp Turmeric

teasp Cumin

teasp Garam Masala

1 chopped onion

3 cloves Garlic (chopped)

1 green chilli (optional)

SUNFLOWER OIL or any cooking oil. Do not use olive oil.

METHOD
Put about 3 tablespoons of oil in a large saucepan. Heat gently, fry chopped onion for a few minutes, add the garlic and fry for one minute. Add all spices, stirring all the time. Add chick peas and stir thoroughly, then add tinned tomatoes and can of water.  Bring the pan to the boil and add the green chilli chopped.

Simmer gently for about ten minutes stirring now and then. Add all the spinach, stir and then turn off heat. Put on lid and leave for 5 minutes and the spinach will wilt and soften. Stir again and serve.

Serve with rice and pitta bread or Naan bread.

NOTE
If you cannot get the spices use curry powder instead.