Saturday, 15 July 2017




COURGETTES
Hi, and welcome to our Vegetarian Kitchen. This week our recipes are for all the gardeners out there who may have too many courgettes. We have some in our own garden so we know they are ready for eating. 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
INGREDIENTS
6 Courgettes

3 oz Plain Flour

300ml (1/2 pint) water

Salt & pepper to taste

Oil for frying

Parsley for garnish


METHOD
Cut the courgettes into 2in sticks.

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
INGREDIENTS

4 Courgettes

2 tablespoons Olive Oil

1 clove Garlic (crushed or chopped)

1 teaspoon dried Basil or 1 tablespoon Fresh Basil chopped

1 Green OXO veg. stock cube

1/2 pint water

salt & pepper to taste

 


METHOD
Wash courgettes, cut into thin rounds. Make up stock. Heat olive oil in a saucepan,

add garlic and fry gently, toss in all the courgettes, stir well and fry without browning,

then add basil, stir thoroughly. Add stock, stir again. Bring to boil and simmer for 10 minutes. Add salt & pepper.

 


3. COURGETTES A LA GRECQUE
INGREDIENTS

4 Courgettes

1 small onion (chopped)

2 Cloves Garlic (crushed or chopped)

1 tablespoon tomato puree

1 teaspoon oregano

2 tablespoons olive oil

1 wineglass dry white wine (or 1 wineglass water)

fresh Coriander or Parsley to garnish

salt & pepper

METHOD

Cut the courgettes into rounds. Heat the oil in a saucepan (or frying pan with lid) saute the onion and garlic gently, add courgettes, stir and cook for 5 minutes. Add the glass of wine, tomato puree, oregano and salt &pepper. Mix well and bring to boil. Put on the lid and simmer gently for 10 minutes. Garnish with parsley or Coriander. Serve.

NOTE

These dishes can be served hot or cold, with rice or salad or as an additional vegetable.

ENJOY the fruits of your labour!



Monday, 10 July 2017





JULY 2017

BEAN SALADS
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
 
INGREDIENTS

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


METHOD
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
 
INGREDIENTS

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


METHOD
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

Wednesday, 5 July 2017





JULY 2017

SALADE NICOISE
Hi and welcome to our Vegetarian Kitchen. Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean. A tasty salad with ingredients readily available in France and here.

 


SALAD NICOISE (Vegetarian style)
Serves 4 to 6


INGREDIENTS
3 hard boiled Eggs (cut into quarters)

1 Lettuce

1 Red Onion (cut into thin slices)

1/2 Cucumber (sliced)

3 Tomatoes (sliced)

1 Green or Red Pepper (sliced)

12 Black Olives

12 cooked French Beans (cut in half)

6 very small cooked New Potatoes (minute)

1 teaspoon chopped fresh Basil

sauce vinaigrette (recipe below)


SAUCE VINAIGRETTE
3 tablespoons olive oil

1 tablespoon vinegar

salt & pepper

Put in a bowl and mix well. Whisk well.


SALAD NICOISE

METHOD
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss. Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette. SERVE IMMEDIATELY.

Lovely light lunch/supper on a summer day. Add wholemeal rolls or crusty bread. A glass of Rose' Wine, perfect.



 



JULY 2017

SALADE NICOISE
Hi and welcome to our Vegetarian Kitchen. Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean. A tasty salad with ingredients readily available in France and here.

 


SALAD NICOISE (Vegetarian style)
Serves 4 to 6


INGREDIENTS
3 hard boiled Eggs (cut into quarters)

1 Lettuce

1 Red Onion (cut into thin slices)

1/2 Cucumber (sliced)

3 Tomatoes (sliced)

1 Green or Red Pepper (sliced)

12 Black Olives

12 cooked French Beans (cut in half)

6 very small cooked New Potatoes (minute)

1 teaspoon chopped fresh Basil

sauce vinaigrette (recipe below)


SAUCE VINAIGRETTE
3 tablespoons olive oil

1 tablespoon vinegar

salt & pepper

Put in a bowl and mix well. Whisk well.


SALAD NICOISE

METHOD
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss. Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette. SERVE IMMEDIATELY.

Lovely light lunch/supper on a summer day. Add wholemeal rolls or crusty bread. A glass of Rose' Wine, perfect.



 


JULY 2017

SALADE NICOISE
Hi and welcome to our Vegetarian Kitchen. Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean. A tasty salad with ingredients readily available in France and here.

 


SALAD NICOISE (Vegetarian style)
Serves 4 to 6


INGREDIENTS
3 hard boiled Eggs (cut into quarters)

1 Lettuce

1 Red Onion (cut into thin slices)

1/2 Cucumber (sliced)

3 Tomatoes (sliced)

1 Green or Red Pepper (sliced)

12 Black Olives

12 cooked French Beans (cut in half)

6 very small cooked New Potatoes (minute)

1 teaspoon chopped fresh Basil

sauce vinaigrette (recipe below)


SAUCE VINAIGRETTE
3 tablespoons olive oil

1 tablespoon vinegar

salt & pepper

Put in a bowl and mix well. Whisk well.


SALAD NICOISE

METHOD
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss. Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette. SERVE IMMEDIATELY.

Lovely light lunch/supper on a summer day. Add wholemeal rolls or crusty bread. A glass of Rose' Wine, perfect.



 

Monday, 26 June 2017

RATATOILLE


JUNE 2017

RATATOUILLE
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. Also good with veggie burgers or sausages.

 


INGREDIENTS
3 small aubergines

3 courgettes

400g (14oz) can choppped tomatoes (or if you prefer 4 fresh tomatoes)

2 onions

2 garlic cloves

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon parsley

salt & black pepper to taste


METHOD
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.

ENJOY!

Wednesday, 7 June 2017

VEGGIE BURGERS





VEGGIE BURGERS


Hi, and welcome to our Vegetarian Kitchen.

This week we have some delicious ideas for veggie burgers - food to eat "al fresco" now that summer is coming.



BIG MAN SIZE BURGERS

Ingredients for each Burger

1 Burger Bun

1 LARGE FIELD MUSHROOM (flat type)

1 Thick slice of Mozarella, Haloumi or Cheddar

Lettuce or rocket leaves

1 Large Tomato sliced

Mayo or Humus on top



METHOD

Fry or grill the mushroom. Grill the cheese. Lightly toast the bun.

Assemble. First the mushroom on the bun, the cheese on top, sliced tomato, lettuce and rocket leaves, spread mayo or humus on the top bun.

ENJOY

OR if you like QUORN ready made burgers.

First, mash an advocado.

Take one bun, add grilled or fried burger. Add sliced tomato, lettuce and rocket.

Finish by adding mashed advocado.

You can vary this by adding sliced onions, gerkins, or relish. You decide.

 

Monday, 15 May 2017

VEGGIE BOLOGNESE SAUCE

 
 
 
 
 
 
 
 
 
 
 
 
 
 
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.
 

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, 21 April 2017


 

LUNCH/SUPPER under 15 minutes

FRESH PASTA

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.

 

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

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.

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