Sunday, 18 December 2011

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.


250g Jus-Rol Filo Pastry
400g Baby Spinach
200g Greek Feta cheese (Crumbled)
50g Butter (melted)

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. 




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
Lemon juice (1 lemon)

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)

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)

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

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.

6 meringues nests (buy ready made)
Double cream (whipped)
Fresh strawberries
Spoon of icing sugar


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.