Monday, 19 September 2011

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.


1 lb (450g) SHALLOTS


3 teaspoons allspice

1 teaspoon Black Peppercorns


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.

Sunday, 4 September 2011

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.


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