Week 31- Christmas Dishes

Hi everyone and welcome to our vegetarian kitchen. Christmas is coming and all vegetarians will be bombarded by nut roasts. Not another, we hear you groan! Well, here is our alternative Christmas fare, a selection of dishes you can serve over the Christmas period. So, enjoy these delicious dishes and Merry Christmas to all of you.

GREEK SPINACH AND FILO TART

INGREDIENTS

250g Jus-Rol Filo Pastry

400g Baby Spinach

200g Greek Feta cheese (Crumbled)

50g Butter (melted)

METHOD

Preheat oven 200 c (400F)/Gas Mark 6

Put spinach in large saucepan and gently wilt.

Brush 4 sheets of filo pastry with melted butted to line a tin one on top of the other. Scatter half the spinach and half the crumbled feta cheese. brush 4 more sheets with butter, scatter the remaining spinach and feta. Butter remaining sheets and cover dish. Brush with butter and bake for 20 minutes.

Serve with salad. 

SPINACH AND CHEESE QUICHE

See Week 10 (http://vegetariankitchenuk.blogspot.com/2011/05/week-10-spinach-cheese-quiche.html)

VEGETARIAN KEBABS

INGREDIENTS

8 oz cheddar cheese

1 red pepper

1 yellow pepper

1 green pepper

8 cherry tomatoes 

1 aubergine cut into chunks

2 courgettes

2 tablespoons olive oil

Oregano

Lemon juice (1 lemon)

METHOD

Mix olive oil, oregano and lemon juice.

Cut peppers  into small pieces (1 inch). Cut courgettes into slices (1 inch). Cut cheddar into cubes (1 inch) and cut aubergine into chunks (1 inch)

Put vegetables on skewers alternating with cheese. Brush marinade over and leave for 15 mins. 

Preheat grill then cook for 3-4 mins each side. If necessary, brush with olive oil.

Serve with rice.

To accompany these dishes you could serve Greek dips such as hummus or Tzatziki (a yoghurt dip with diced cucumber, chopped fresh mint and curbed garlic)

PUDDINGS

As an alternative to Christmas pudding we suggest two quick desserts.

1) Old fashioned Trifle (Quick)

2) Meringue nests with strawberries

Old Fashioned Trifle (Quick)

INGREDIENTS

1 packet trifle sponges

Strawberry or raspberry jam

Sherry or juice

Fresh strawberries (sliced)

Custard (1 tin or make your own)

Double cream (1 carton)

Toasted flaked almonds

Angelica

METHOD

Slice sponges and spread with jam. Place on bottom of glass bowl, cover with sherry or juice and leave to soak for 15 minutes. Slice strawberries and scatter over the sponges. Cover with cold custard. If you make your own, make sure it is cold. Spread with whipped double cream. Put in fridge.

Just before serving, add flaked almonds and Angelica. 

This trifle is best made the day before to allow the layers to set firm.

2) Meringue nests with strawberries.

INGREDIENTS

6 meringues nests (buy ready made)

Double cream (whipped)

Fresh strawberries

Spoon of icing sugar

METHOD

Put on half the strawberries into a processor and liquids. Whip the double cream until thick. Slice remaining strawberries.

In each nest, put some whipped cream, add slices of strawberries and then pour strawberry puree over the top. Dust with icing sugar. 

Week 30- Italian Bean Soup

WEEK 30

ITALIAN BEAN SOUP WITH PASTA

Hi, and welcome to the Vegetarian Kitchen. This week we had a touch of frost in the South and this recipe will warm you, nourish you and remind you of sunnier climates. Bean soups are very popular in Italy and this is one of my favourites. Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day but we see nothing wrong with using tinned beans.

ITALIAN BEAN SOUP WITH PASTA

SERVES 6

INGREDIENTS

400g (drained weight 240g) tin Black Eye Beans

400g tin chopped tomatoes

1 onion chopped

3 cloves Garlic chopped or crushed

2 tablespoons olive oil

1 litre vegetable stock (made with OXO Green or stock cube of your choice)

80g of tiny pasta shapes (eg shells)

Half teaspoon dried Oregano

Salt & Black Pepper

Grated Parmesan

METHOD

Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften. Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.

Add the black eye beans and pasta and simmer for about 15 minutes.

Sprinkle with Parmesan cheese and serve.

ENJOY!

Week 29- Curried Parsnip Soup

　

WEEK 29

CURRIED PARSNIP SOUP

Hi, and welcome to our Vegetarian Kitchen. Autumn is here, season of mists and mellow fruitfulness bringing shorter days and cold nights and what could be nicer than a warming bowl of soup. This week our recipe is for a lovely spicy Parsnip Soup.

INGREDIENTS

2 Large Parsnips

3 oz Butter

1 medium size Onion (chopped)

2 cloves Garlic (minced or coped)

1 Litre Vegetable Stock (Green OXO or stock of your choice)

1 rounded teaspoon curry powder

Half Pint Single Cream

Salt &Pepper to taste

Chopped coriander or Parsley to garnish.

METHOD

Peel and slice the Parsnips.

Heat the butter gently, add onion and cook until the onion is soft, add garlic, heat for a few more minutes. Stir in curry powder, cook for 1 minute, add parsnips and stock. Bring to the boil and simmr until the parsnips are cooked (about 20 minutes). Liquidise the soup.

Return the soup to a clean pan. Stir in the cream and season. Garnish with chopped coriander or fresh parsley.

Week 28- Quick Tomato Soup

WEEK 28

QUICK TOMATO SOUP

Hi, and welcome to our Vegetarian Kitchen. This week, a very quick Tomato Soup perfect for a supper or lunch. Before we start, a quick note for those who have made the Pickled Onions from Week 24- they are now ready to eat! Enjoy! (http://vegetariankitchenuk.blogspot.com/2011/09/week-24-pickled-onions.html 

Back to our  Tomato Soup, vegetable soups, when eaten in a restaurant or hotel are not always what they seem. We had a lovely vegetable soup in a country pub, only to be told later (when we asked for the recipe) that it was made with chicken stock! Rest assured, ALL our ingredients are suitable for vegetarians ( though not Vegans as we use dairy products).

INGREDIENTS

400g TIN CHOPPED TOMATOES

Half Pint Vegetable Stock (OXO GREEN) (or stock of your choice

Half Pint Milk

4 Tablespoons Single Cream

Half teaspoon dried Oregano

1 small Onion finely chopped

2 oz Butter

Salt & Black Pepper

Fresh Parsley to garnish

METHOD

Gently fry the onion in the butter, do not burn. Add tin chopped tomatoes, stock, Oregano and bring to the boil. Reduce heat and simmer for 10 minutes. Remove from heat. Alow to cool and liquidise.

Add the milk stirring all the time and bring to boil, Stir in the cream. Check seasoning and add salt and pepper to taste. Before serving, sprinkle fresh Parsley over the top.

Delicious with crispy rolls or fresh, crusty bread.

BON APPETIT.

Week 27- Minestrone Soup

MINESTRONE SOUP

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.

MINESTRONE SOUP

(serves 6 to 8)

INGREDIENTS

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

METHOD

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.

Week 26- Pepperonata Sauce

PEPPERONATA SAUCE

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 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 the pan, add more Olive Oil.

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

Week 25- Gnocchi With Pesto

Hi and welcome to our Vegetarian Kitchen. We have been on holiday in Italy and have brought back delicious recipes from Tuscany. Pesto is a sauce using Basil,Pine Nuts and Olive Oil and one memorable meal was Gnocchi with Pesto Sauce, on a warm night, outside in a leafy, green square, washed down with their most famous wine, Chianti.

Here is our recipe for Pesto, although you can buy this in a jar from some supermarkets.

PESTO

(6 servings)

INGREDIENTS

2 cups of fresh, chopped basil

Half a cup of Olive Oil

3 tablespoons pine nuts

2 cloves Garlic

1 tablespoon lemon juice

Half a cup of grated Parmesan cheese

METHOD

Put Basil, Olive Oil, Pine nuts,garlic, lemon juice, salt & pepper in a food processor and process at a high speed until well blended to a smooth paste. Now add the grated Parmesan cheese.

Before serving with pasta beat in 2 or 3 tablespoons of hot water.

SERVE with gnocchi or pasta of your choice.

GNOCCHI

INGREDIENTS

1 lb Floury Potatoes diced

7 oz Plain Flour

1 small beaten egg

salt & pepper

METHOD

Boil the diced potatoes for 10 to 15 minutes and mash well. Make sure there are no lumps. Add flour and beaten egg and make a smooth dough.Knead the dough and roll out into a long sausage shape. (about half an inch). Cut into small pieces (about one inch long).

Cook Gnocchi in simering water for 2 to 4 minutes until they rise to the surface. Remove from saucepan gently with a spoon.

Serve with Pesto Sauce and sprinkle with Parmesan.

Serve with a side salad or Rocket leaves.

Gnocchi can be purchased in a vacuum pack from your supermarket if you don't want to make your own.

Week 24- Pickled Onions

　

Hi, and welcome to our Vegetarian Kitchen. A warm welcome to any gardeners who would like our recipe for their home grown shallots. They are in the supermarkets now and here is our very simple foolproof recipe for Pickled Onions.

INGREDIENTS

1 lb (450g) SHALLOTS

1 LITRE (570ml) MALT VINEGAR

3 teaspoons allspice

1 teaspoon Black Peppercorns

METHOD

Boil vinegar and spices in saucepan. Leave to get cold.

Make sure jars are clean and dry with air-tight lids. Do not use metal lids. If you have one use a Kilner Jar.

Peel the shallots, take off outside skin and one more skin. Immediately put in jars, pour over malt vinegar and spices and cover and seal tightly.

Store for 6 - 8 weeks in cool,dry place.

Delicious with Ploughmans Lunch - A hunk of bread, cheese, pickle and your own Pickled Onions.

Week 23- Vegetarian 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 pasta of your choice

Week 22- Cassoulet

Hi, and again welcome to our Vegetarian Kitchen.

We are heading for the August Bank Holiday and as usual the weather is unpredictable, but this week we have certainly had rain! Cooler weather means hot, comfort food so this week we are doing a vegetarian Cassoulet. Cassoulet originally came from the Languedoc region of France and of course, the French Cassoulet would contain pork. However, we are doing a three-bean version which is just as tasty.

CASSOULET

Serves 6

INGREDIENTS

1 Tin 225g/8oz Haricot Beans (weight after tin has been drained)

1 Tin 225g/8oz Kidney Beans (weight after tin has been drained)

1 Tin 240g Black Eye Beans (weight after tin has been drained)

1 Tin 400g Chopped Tomatoes

1 Onion sliced

2 cloves Garlic crushed

1 Tablespoon Olive Oil or Veg. Oil

1 bouguet garni (or one teaspoon mixed herbs)

Half Pint Vegetable Stock (made with Green Oxo Veg. cube)

METHOD

In a large saucepan, heat the oil, gently fry the onion, add the garlic, heat gently, then add all the drained beans, the chopped tomatoes, and stir. Add the vegetable stock and bring to the boil. Add bouquet garni (or mixed herbs). Add salt and pepper to taste. Simmer gently for about 15 minutes stirring occasionally.

SERVE with rice and wholemeal rolls.

Week 21- Stir-Fried Vegetables

Hi and welcome to our Vegetarian Kitchen. At the moment there is a huge variety of vegetables in the shop and plenty of home produce. Our stir-fry will use all those delicious ingredients. You can add mangetout, or shredded cabbage if you wish.

STIR-FRIED VEGETABLES

Serves 4

INGREDIENTS

2 small courgettes cut into strips

100g/4oz baby sweetcorn

1 red pepper sliced into strips

1 green pepper sliced into strips

3 fresh chopped tomatoes

1 medium onion chopped

1 clove garlic

2 tablespoons olive oil

1 tablespoon soy sauce

salt and pepper

METHOD

Heat oil in wok or a large frying pan and gently fry onion, chopped tomatoes and garlic. Add sweetcorn and courgettes and cook for a few minutes. Add peppers, cover and cook for a further 5 minutes.

Remove from heat, add soy sauce, salt and pepper.

Serve hot with rice.

Week 20- Savoury Cheese And Onion Flan

Hi and welcome to our Vegetarian Kitchen. This week the recipe is for a Cheese and Onion Flan which can be prepared in advance and served cold with various salads.

SAVOURY CHEESE AND ONION FLAN

INGREDIENTS

5/6 oz Shortcrust Pastry

2 Red Onions skinned and sliced

1 tablespoon oil

4oz Mature Cheddar Cheese (grated)

1 tablespoon chopped fresh chives

2 Large Eggs

Half Pint Milk

salt & pepper to taste

METHOD

Roll out the pastry to line a 8 in Flan Ring or Cake Tin.

Heat the oil and fry onion slices gently until tender. Cool.

Put the onions into the pastry case with most of the cheese and sprinkle over the chives. Beat eggs and milk and season. Spoon over the onion and cheese filling. Sprinkle grated cheese on top.

Bake at 200C (400F) for about 30 minutes until golden.

Allow to get cold, serve with green salad or potato salad.

Week 19- COURGETTES

WEEK 19

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!

Week 18- Bean Salads

Hi and welcome to our Vegetarian Kitchen. This week, continuing our "Salad Days" 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 (see our recipe week 10). ENJOY!

Week 17- Salad Niçoise

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.

Week 16- Macaroni & Pepper Salad/Tomato & Mozarella Salad

MACARONI & PEPPER SALAD

TOMATO & MOZARELLA SALAD

Hi and welcome to our Vegetarian Kitchen. This week is Wimbledon Week and it has been hot ,hot, hot! (40C on Centre Court) so our thoughts turn to salads and lighter dishes. "Salad" for many people is a limp lettuce leaf and a half-ripe tomato which maybe why they dislike salad!

Our Macaroni and pepper salad is delicious served cold with a Tomato and Mozarella side salad.

MACARONI & PEPPER SALAD

Serves 4 to 6

INGREDIENTS

1 lb (450g) Macaroni (cooked)

1 Red or Green Pepper (chopped)

2 Spring Onions (chopped)

4 Radishes (sliced into rings)

2 tablespoons chopped fresh Parsley

6 Tablespoons Mayonnaise

3 Tablespoons Lemon Juice

1/2 teaspoon salt

Black Pepper

METHOD

Cook the macaroni in boiling water until cooked al dente (still firm). Drain. Allow to cool.

Put the macaroni in a large bowl and stir in the mayonnaise. Add the chopped Pepper, Spring Onions, and sliced Radishes and stir well. Next stir in lemon juice. Add salt and black pepper and parsley and mix lightly.

Cover the bowl with cling film and chill for 1 hour. SERVE.

TOMATO & MOZARELLA SALAD

INGREDIENTS

3 Large Tomatoes

130g - 160g Mozarella Cheese (if not try Ementhal slices (6)

Fresh Basil leaves

salt & black pepper

Olive oil to drizzle over

METHOD

On a large plate, arrange the slices of tomato, then slices of cheese, alternating. Drizzle over olive oil, salt & pepper, and garnish with Basil leaves. SERVE

A lovely meal on a hot, sunny day. Also, it will brighten up a rainy day! ENJOY.

Week 15 - Ratatouille

WEEK 15

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.

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!

Week 14- Spaghetti With Garlic And 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.

Week 13- 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.

Week 12- Vegetarian Moussaka

Hi, and welcome to our Vegetarian Kitchen. This week we are cooking the famous Greek dish "MOUSSAKA" - our own special vegetarian recipe. No meat, but nevertheless an authentic taste. We have fooled several of our meat loving friends. It is not a simple recipe but as usual, it is very economical. You could make it the day before and bake it in the oven on the day you wish to serve it.

"MOUSSAKA" made with Quorn (serves 4 - 6)

(You won't believe it is not meat)

INGREDIENTS

200g QUORN MINCE

2 Large Baking Potatoes

1 Large Aubergine (the huge fat one) or 4 small Aubergines (they have more taste)

1 small onion

2 cloves Garlic

2 Teaspoons Tomato Puree

1 Teaspoon Dried Basil

300ml Water (just over half a pint)

1 OXO Vegetable Stock Cube

3 Tablespoons Olive Oil or Sunflower Oil

CHEESE SAUCE FOR TOPPING

Ingredients

2 oz butter

2 oz plain flour

Half a Pint of Milk

3-4oz of MATURE CHEDDAR CHEESE GRATED

METHOD

First, peel and slice the potatoes lengthways into slices (about 1/2" thick). Boil gently in a pan until firm but cooked. (About 5 - 10 mins)

Next, slice the Aubergines into rings (about 1/2" thick) if you are using the small aubergines. If you use one large aubergine, this should be sliced, placed on a plate and covered with salt. The salt removes the bitter juices, and they will cook quicker and absorb less oil. Wash the aubergine slices thoroughly to remove all salt and juices. Fry in a pan until cooked thoroughly

Put 2-3 tablespoons oil in a larg frying pan, gently fry the chopped onion, add garlic, Quorn mince, stirring all the time. Fry for about 2 mins. Add tomato puree, vegetable stock and Basil and stir. Bring to the boil and season to taste. Simmer gently until most of the liquid has been absorbed.

Next, you assemble the ingredients by placing in a large Pyrex or Oven-proof glass dish. Do not use a tin as it will burn. First place a layer of potatoe slices in the bottom of the dish, now spoon over half of the mince mixturer, next a layer of aubergines, the another layer of potatoes, the remainder of the mince, next a final layer of aubergines to cover the top of the dish. Leave to stand while you make the Cheese Sauce topping.

METHOD Cheese Sauce

Melt the butter in a heavy based saucepan. Add the flour and stir and cook for a minute or two. Gradually stir in the milk making sure the sauce remains smooth. Bring to the boil stirring for a minute or two. Remove from heat and stir in most of the cheese, leaving some to go on the top.

Next, pour cheese sauce over the assembled Moussaka. Add grated cheese on top. Bake in oven for 20-30 minutes until brown and bubbling. 400F/200C/Gas Mark 6.

Serve with a Green Salad of mixed leaves and Greek Pitta Bread. ENJOY.

Week 11- Tagliatelle

Hi and welcome to our Vegetarian Kitchen. This week we are cooking pasta so off to the Med. again. We hope you will enjoy this dish "TAGLIATELLE" with mushrooms, peas and Pesto - perfect for the weekend, lunch or dinner with family or friends.

TAGLIATELLE

Serves 4 to 6

INGREDIENTS

500g TAGLIATELLE

2 Field Mushrooms or 4 oz any Mushrooms (chopped)

1 cup of Fresh Garden Peas cooked with Mint (or 150g Tinned Garden Peas drained)

1 Clove Garlic

3 tablespoons Olive Oil or Vegetgable Oil

2 Teaspoons Pesto sauce

Fresh Parsley or Fresh Basil leaves for garnish

METHOD

Cook the Taglietelle in a large saucepan of boiling water (at least 2 litres) until tender (between 10 and 15 minutes). If you use fresh Taglietelle this only takes about 3 - 5 minutes. Drain. Add the Pesto and stir well. Add to this the cooked peas.

In a frying pan heat the oil, add chopped mushrooms and garlic, fry gently for 2-3 minutes. Stir this mixture into the Taglietelle. Serve in a large dish and garnish with Parsley or Basil leaves.

A mixed salad with tomatoes would go well with this. ENJOY!

Week 10- Spinach & Cheese Quiche

Hi, and welcome to our Vegetarian Kitchen. We should perhaps have mentioned that although this is a strictly vegetarian kitchen our recipes are not vegan. One or two, e.g. our special "Chilli Non Carne" and "Spicy Lentil Soup" are suitable for Vegans. The recipe this week is "SPINACH AND CHEESE QUICHE" and as it contains milk and eggs it is not for Vegans.

SPINACH & CHEESE QUICHE

Serves 4 to 6

INGREDIENTS

1/2 lb (225g) Spinach (cooked, drained and finely chopped)

Shortcrust Pastry Base (Buy ready to roll pastry 6oz to 8oz)

2 Large Eggs

4 oz Grated Cheese (Mature Cheddar)

200ml Single Cream

Salt & Pepper

METHOD

Line a 7" Flan Case or Tin with the pastry.

Beat together in a bowl the eggs & cream and add salt and pepper. Add 3oz of the grated cheese leaving 1oz for the topping. Mix well.

Spread the spinach over the uncooked pastry. Pour in the egg mixture. Sprinkle remainder of the cheese on top.

Bake in oven for 25 - 30 minutes until golden and firm to the touch.

180C/350F/Gas Mark 4.

Serve a Green Salad - Use a mixture of lettuce leaves, chicory, chopped chives, mint, watercress and even dandelion leaves if you have any. Dress with Vinaigrette (olive oil and lemon juice).

This dish is a lovely light lunch or supper.

Week 9- Oriental Stir-Fry

Hello and welcome again to our Vegetarian Kitchen, and once more 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 mins) 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 mins. Add Tofu, coconut milk, and noodles to pan and stir. Stir fry for about 4 mins. 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.

Week 8- Macaroni Cheese

Hello and welcome to our Vegetarian Kitchen and this week we will all be recovering from celebrating the Royal Wedding, and the Bank Holiday Monday blues. Back to normal, and so this week we have an old fashioned recipe which is ideal for lunch/supper and "easy eating" for children. Easy on the pocket, and nourishing - "MACARONI CHEESE".

MACARONI CHEESE

Serves 4 to 6

INGREDIENTS

400g Macaroni

2 oz Butter

2 oz Plain Flour

600ml (1 pint) Milk

6 - 8oz Mature Cheddar Cheese (grated)

Salt and pepper to taste

METHOD

Heat oven to 200C/400F/Gas Mark 6

Grease an oven dish (not tin)

Cook Macaroni in boiling water for 8 - 10 minutes. Drain in a colander.

Make a roux by melting the butter,stir in flour and mix, add milk gradually, stirring all the time to make the sauce smooth. Bring to the boil. Remove from heat,stir in Macaroni and 4-6oz cheese (keep 2oz cheese for topping).

Pour Macaroni into ovenproof dish, sprinkle remaining cheese over Macaroni. Bake for approximately 20 - 30 minutes until brown on top and bubbling.

Serve piping hot - a lovely supper dish.

To accompany this, a nice green salad of mixed leaves and cucumber.

Week 7-Pilaf Rice

Hi and welcome to our vegetarian kitchen. The Easter holiday weekend in UK was hot! Temperatures in London and the South reached 26C - well over 70F and it made us think of holidays in the Mediterranean. 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".

Week 6- Moroccan Vegetable Tagine

Welcome to our Vegetarian Kitchen and this week we are looking forward to Easter and hopefully another heatwave (some parts of the UK reached temperatures of over 70F). Thinking of sunshine leads us to the cuisine of North Africa, Morocco, for our recipe this week - "Vegetable Tagine". It is a lovely spicy dish, with the addition of fruit which is typically Moroccan. "Tagine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose. Even if it rains, you will have sunshine on your plate. Happy Easter.

MOROCCAN VEGETABLE TAGINE

serves 4 to 6

INGREDIENTS

350 to 400g QUORN CHICKEN STYLE PIECES

400g TIN CHOPPED TOMATOES

6 DRIED APRICOTS or 6 PRUNES (you decide)

500ml Vegetable Stock (GREEN OXO)

1 Large Onion (chopped)

2 or 3 Cloves Garlic (chopped finely)

LEMON (Juice of one half lemon)

30g Black or Green Olives

3 tablespoons of Olive Oil (or vegetable oil)

1 teaspoon Cumin

one half teaspoon Turmeric

Fresh Coriander leaves or Parsley to garnish

Salt & Pepper to taste

METHOD

In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil. Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes. GAS MARK 4 180C 350F

Remove from oven and decorate with coriander leaves (or parsley).

Serve with Couscous or if you prefer, boiled rice.

Couscous is easy to prepare. Simply empty couscous into bowel, add boiling water to cover and leave until water is absorbed. Stir, add lemon juice, salt and pepper.

This would go down very well with a glass of wine or, if you prefer, beer.

Happy Holiday!

Week 5- Spaghetti With Our Own Tomato Sauce

Hi and welcome to our vegetarian kitchen. This week we have had glorious weather in most parts so get out to the park and enjoy the Spring flowers, make the most of it, or walk to the shops and breathe in fresh air. Not the week to be slaving in the kitchen so here is our recipe for quick Tomato Sauce, which can be served with any Pasta. It is very similar to Italian Marinara Sauce except any good Italian cook would stir it for days.

We suggest you use Spaghetti for this dish but any pasta would be as good.

TOMATO SAUCE

serves 4

INGREDIENTS

3 tablespoons Oil (olive oil if possible)

2 cloves Garlic, minced

1 small Onion finely chopped

1 Tin 400g Chopped Tomatoes

1 teaspoon Oregano

black pepper and salt to taste

METHOD

Heat oil in a medium saucepan, fry onion until soft then add garlic; saute for a minute; add tin tomatoes, oregano and bring to the boil then simmer very gently for about 15 minutes, stirring often to prevent the sauce sticking. Do not boil.

SPAGHETTI

serves 4

INGREDIENTS

Spaghetti - Allow 60g - 80g serving per person. 300g for 4.

Parmesan Cheese or Grated Cheese of your choice

METHOD

Bring a large saucepan of water to the boil. Add Spaghetti and cook al dente or for longer if you prefer it soft. Drain. To serve - Place Spaghetti on the plates, pour over sauce, sprinkle with Parmesan Cheese. A leafy salad makes a great accompaniment. ENJOY!

Week 4- Chilli Non Carne

Hi, and welcome to our vegetarian kitchen. It is now April with April showers 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

serves 4

INGREDIENTS

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

METHOD

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.

RICE

serves 4

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!

Week 3- Mother's Day Lunch

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! I see on my calendar British Summertime begins on 27th March so things can only get better. Mother's Day is on Sunday 3rd April 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

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

INGREDIENTS:

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 3rd APRIL.

WALDORF SALAD

serves 4

Week 2- Vegetable Casserole

Hello and welcome again to our Vegetarian Kitchen. It is late March, cold and frosty and so this week we have a recipe for a hearty vegetable casserole with dumplings. The dumplings are optional so if you think the casserole is filling enough then don't add them. This recipe is also high in fibre and low in fat.

1 tin Chick Peas (400g)
1 tin Chopped Tomatoes (400g/14oz)
1 small Swede
2 large Carrots
2 Parsnips
1 large Onion
1 litre vegetable stock (OXO green)
1 teaspoon dried Oregano or Basil
Salt (according to taste)

METHOD
Firstly, peel and chop the swede, carrots and parsnips into chunks. (about 1") Peel and chop the onion. Drain the tin of chick peas. Next make 1 litre of vegetable stock with stock cube.
Put all the vegetables into a large casserole dish and mix. Add one tin of chopped tomatoes and stir then add the chick peas. Add vegetable stock and mix thoroughly. Make sure there is a lid on the casserole dish, but if not cover with foil.
Cook at Gas Mark 4 (350F/180C) for 1 hour or until the vegetables are soft.

4oz self-raising flour
2oz vegetable suet
4 tablespoons water to bind

METHOD
Mix all ingredients to a firm dough. Make 4 small dumplings. Add to the casserole and cook for a further 15 minutes.
Serve the casserole and dumplings with either a Pointed Cabbage (plenty in the shops at the moment) or your choice of 'greens'.

ENJOY!

DUMPLINGS

INGREDIENTS

VEGETABLE CASSEROLE

Serves 4

INGREDIENTS

Week 1- Spicy Lentil Soup

Hi, and welcome. Winter is still with us so this week the recipe is for a very nourishing and flavoursome spicy lentil soup. Great on a cold winter's day.

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INGREDIENTS

1 onion finely chopped

50g red lentils

1 small green chilli (if you do not like hot food leave out or include small amount!)

3 tablespoons vegetable oil

One half teaspoon turmeric

Salt according to taste.

1 Litre Water

Chopped parsley to decorate (or coriander)

METHOD

Firstly, wash the lentils. Put the drained lentils in a large saucepan with 1 litre water. Bring to boil, simmer covered for about 20 minutes. Remove from heat and allow to cool.

Next, fry the chopped onion and chlili for about 3 minutes until soft then stir in the turmeric quickly. Do not brown. Add some of the cooked lentils with liquid and stir rapidly then put all this mixture in the saucepan containing the lentils and bring to the boil. If necessary add more liquid for your desired consistency.

Add salt to taste, decorate with chopped parsley or coriander and serve with wholemeal rolls or bread.