Saturday, 13 April 2019
LUNCH/SUPPER under 15 minutes
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.
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.
Cherry Tomatoes or Pitted Black Olives
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. 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.
Thursday, 28 March 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
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 31st March.
Wednesday, 13 March 2019
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.
(serves 4 to 6)
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
Salt to taste
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
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.
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 any pasta e.g spaghetti, penne or use for lasagne.
Saturday, 22 December 2018
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 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, 29 November 2018
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.
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 vegetable escallops or even vegetable burgers. You decide!
Thursday, 1 November 2018
Hi, and welcome to our Veggie Kitchen. The Autumn is here and this recipe is warming and cheap.
CHICK PEA AND SPINACH CURRY
2 tins CHICK PEAS (each 400g) DRAIN
1 TIN CHOPPED TOMATOES 400g
l pack of SPINACH (baby leaves) 80g
1 CAN OF WATER
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.
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.
If you cannot get the spices use curry powder instead.