Monday 28 March 2011

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