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.