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.