Monday, 15 May 2017
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.
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
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, 21 April 2017
LUNCH/SUPPER under 15 minutes
Hi and welcome to our Vegetarian Kitchen and this week we are continuing with 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.
500g pack of fresh pasta (try penne or taglietelle) (serves 4 to 6 people)
Grated Cheese (Parmesan or Mature Cheddar). Do not use Mozarella as it will become elastic.
Fresh cooked Peas (1 cup)
Fresh cooked Broad Beans (1 mug)
Olive Oil to drizzle over
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.
Drizzle olive oil over pasta then serve immediately and add grated cheese.
Monday, 20 March 2017
MOTHERS' DAY 2017
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 30th 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
2 Red Apples (diced)
2 tablespoons Lemon Juice
2 oz Walnuts (chopped)
1 Stick Celery (chopped)
300g Carton Natural Yoghurt
4 Lettuce leaves
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 42 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.
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.
4oz Plain Dark Chocolate
4 Eggs separated
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 26th March.
Sunday, 12 February 2017
Hi and welcome to our Vegetarian Kitchen.
This week we have another taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Mediterranean vegetables and is delicious served with anything.
3 Large Peppers (one yellow, one red, one green)
2 Cloves Garlic
500g Fresh Chopped Tomatoes
4 tablespoons Olive Oil
Salt & Black Pepper
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 Quiche, veggie escallops or even veggie burgers. You decide!
Tuesday, 10 January 2017
Happy New Year to you and welcome to our vegetarian kitchen. It is now mid Winter with threats of snow and unpredictable weather. Our recipe this week will cheer you up and certainly warm you up. We have named our dish "CHILLI NON CARNE" for obvious reasons but it would fool your most carnivorous friends. It is a dish you can make in advance and it freezes well.
CHILLI NON CARNE
350g QUORN MINCE or Linda McCartney Soya Mince
400g TIN KIDNEY BEANS (do not drain)
400g TIN CHOPPED TOMATOES
4 tablespoons oil
1 Onion chopped
2 cloves Garlic chopped
1 red or green chilli (or half teaspoon Chilli Powder)
500ml Vegetable Stock (Green OXO)
RICE. Long Grain 8oz
Gently fry the chopped onion in oil for 2 minutes, add garlic and chilli and fry. Add quorn mince, and some of the stock and stir while frying. Do not brown. Add tin tomatoes, and stir thoroughly, add remainder of vegetable stock. Now add red kidney beans (do not drain). Bring the mixture to the boil. Now is the time to add Chilli Powder if you are using it. Simmer for about 15 minutes, stirring occasionally to make sure it does not burn or stick. Serve with boiled rice.
To cook rice, it is always twice the volume of water to rice. i.e. 1 cup rice, 2 cups of water. Measure the rice and water, put in pan and bring to boil. Cover and simmer for 15 mins by which time all water should have been absorbed. Fluff rice with a fork.
A lovely meal to share with friends. ENJOY!
Tuesday, 20 December 2016
XMAS VEGGIE MEZE
Hi and welcome to our Vegetarian Kitchen. We wish you all a merry Christmas. Forget the nut roast and the lentils. Serve a meze- it is great party food. 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 MEZEHoumus dip (chick pea dip)
Tahini (sesame seed dip))
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 MEZEA large Meze is for a party, or any gathering, in fact any celebration. It really is food for sharing.
Black and Green Olives
MOUSAKA - Recipe in Vegetarian Kitchen
SPINACH QUICHE - Recipe supplied
PILAF (rice dish) Recipe supplied
SALAD NICOISE Recipe supplied
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!
Thursday, 20 October 2016
Hi and welcome to our Vegetarian Kitchen. This week our recipe is for another 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 (choped)
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.