Monday 12 November 2012

Week 49- Minestrone Soup


Hi and welcome to our Vegetarian Kitchen.  This week our recipe is for another Italian classic - Minestrone Soup.   The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life.  Our Minestrone will, of course, be made with Vegetable Stock.

MINESTRONE SOUP
(serves 6 to 8)

INGREDIENTS

225g/8oz Can Red Kidney Beans  (drained)
1 Large Onion (choped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaroni
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper

METHOD

Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock  and stir thoroughly.  Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.
Now add the Macaroni, red kidney beans and cooked peas.  Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.
Real comfort food for a cold Autumn night.

Monday 5 November 2012

Week 48- Italian Bean Soup With Pasta





Hi, and welcome to the Vegetarian Kitchen.  Autumn is still here, in all its glory and if you are lucky enough to have a park near you take a walk and see all the glowing colours - red, orange, gold and brown and after a walk what is more warming than soup? Bean soups are very popular in Italy and this is one of my favourites.  Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day  but we see nothing wrong with using tinned beans.

ITALIAN BEAN SOUP WITH PASTA
SERVES 6

INGREDIENTS

400g (drained weight 240g) tin Black Eye Beans
400g tin chopped tomatoes
1 onion chopped
3 cloves Garlic chopped or crushed
2 tablespoons olive oil
1 litre vegetable stock (made with OXO Green or stock cube of your choice)
80g of tiny pasta shapes (eg shells)
Half teaspoon dried Oregano
Salt & Black Pepper
Grated Parmesan

METHOD

Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften.  Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.
Add the black eye beans and pasta and simmer for about 15 minutes.
Sprinkle  with Parmesan cheese and serve. 
ENJOY!

Sunday 28 October 2012

Week 47- Curried Parsnip Soup


Hi, and welcome to our Vegetarian Kitchen.  Autumn is here, season of mists and mellow fruitfulness bringing shorter days and cold nights and what could be nicer than a warming bowl of soup.   This week our recipe is for a lovely spicy Parsnip Soup.

INGREDIENTS

2 Large Parsnips
3 oz Butter
1 medium size Onion (chopped)
2 cloves Garlic (minced or chopped)
1 Litre Vegetable Stock (Green OXO or stock of your choice)
1 rounded  teaspoon curry powder
Half Pint Single Cream
Salt &Pepper to taste
Chopped coriander or Parsley to garnish.

METHOD

Peel and slice the Parsnips.
Heat the butter gently, add onion and cook until the onion is soft, add garlic, heat for a few more minutes.  Stir in curry powder, cook for 1 minute, add parsnips and stock.  Bring to the boil and simmr until the parsnips are cooked (about 20 minutes).  Liquidise the soup.
Return the soup to a clean pan.  Stir in the cream and season.  Garnish with chopped coriander or fresh parsley.

Thursday 27 September 2012

Week 46- Pickled Onions



 

WEEK 46

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. There is no need to soak in salted water for days nor blanche. These wil be ready for Christmas.

INGREDIENTS

1 lb (450g) SHALLOTS

1 LITRE (570ml) MALT VINEGAR

3 teaspoons allspice

1 teaspoon Black Peppercorns

METHOD

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.

Saturday 18 August 2012

Week 45- Courgette Recipes


WEEK 45
COURGETTE RECIPES
Hi and welcome to our Vegetarian Kitchen. This week our recipes are for all you gardeners out there because if you grow courgettes you will have more than you can eat, so give them to your friends and give them our recipes. Courgette fritters - a favourite with the kids and cut lengthways they become chips! Or simply fry in olive oil with Basil - delicious. How about ratatouille - serve with Quiche or on its own with crusty rolls. We have lots of ideas - so give our recipes . Courgettes can also be sliced thinly and used in a stir-fry.

1. COURGETTE FRITTERS

INGREDIENTS

6 Courgettes
3 oz Plain Flour
300ml (1/2 pint) water
Salt & pepper to taste
Oil for frying
Parsley for garnish
METHOD

Cut the courgettes into 2in sticks.
Make the batter, put the flour into a bowl, add water and beat to a smooth consistency. Add salt and pepper. Dip the courgettes and coat with batter. Heat oil in frying pan until very hot. Fry courgettes for about 3-5 mins until crisp and brown. Arrange on serving plate and garnish with parsley.
 
 

2.COURGETTES SAUTE' WITH BASIL

INGREDIENTS
4 Courgettes
2 tablespoons Olive Oil
1 clove Garlic (crushed or chopped)
1 teaspoon dried Basil or 1 tablespoon Fresh Basil chopped
1 Green OXO veg. stock cube
1/2 pint water
salt & pepper to taste

METHOD

Wash courgettes, cut into thin rounds. Make up stock. Heat olive oil in a saucepan,
add garlic and fry gently, toss in all the courgettes, stir well and fry without browning,
then add basil, stir thoroughly. Add stock, stir again. Bring to boil and simmer for 10 minutes. Add salt & pepper.


3. COURGETTES A LA GRECQUE

INGREDIENTS
4 Courgettes
1 small onion (chopped)
2 Cloves Garlic (crushed or chopped)
1 tablespoon tomato puree
1 teaspoon oregano
2 tablespoons olive oil
1 wineglass dry white wine (or 1 wineglass water)
fresh Coriander or Parsley to garnish
salt & pepper
METHOD
Cut the courgettes into rounds. Heat the oil in a saucepan (or frying pan with lid) saute the onion and garlic gently, add courgettes, stir and cook for 5 minutes. Add the glass of wine, tomato puree, oregano and salt &pepper. Mix well and bring to boil. Put on the lid and simmer gently for 10 minutes. Garnish with parsley or Coriander. Serve.
NOTE
These dishes can be served hot or cold, with rice or salad or as an additional vegetable.
ENJOY the fruits of your labours.

Thursday 9 August 2012

Week 44- Vegetarian Fried Rice

 

LUNCH/Supper in 15 mins

VEGETARIAN FRIED RICE

Hi and welcome to our Vegetarian Kitchen. Summer is here (typically English Summer) so you don't want to slave away in the kitchen for hours. This week a lovely rice dish, much quicker than Risotto.
INGREDIENTS

2 mugs or 3 cups cold cooked rice (you could use Microwave Rice)
1 clove garlic
1 Green or Red Pepper (chopped)
2 spring onions chopped
1 small can Sweetcorn (drained)
1 cup Bean Sprouts (blanched)
2 eggs, beaten
4 tablespoons olive oil or vegetable oil
2 tablespoons Soy Sauce
Salt & Pepper to taste
METHOD

Heat the oil in a wok or large frying pan, add garlic, bean sprouts and onions, fry for 1 minute, add peppers and fry for 2 minutes, add rice andd stir, add Soy Sauce, and tin of sweetcorn. Stir fry until rice and vegetables are hot. Now fold in beaten eggs, stir until they are set.
NOTE If you can't get Bean Sprouts add a cup of chopped mushrooms instead.
Delicious supper/lunch dish.

Thursday 2 August 2012

Week 43- Spaghetti With Garlic





Lunch/Supper in under 15 mins

SPAGHETTI WITH GARLIC

Hi and welcome to our Vegetarian Kitchen. Again, very quick suppers. This recipe is delicious and fast.

INGREDIENTS

300g Spaghetti

6 tablespoons butter

6 tablespoons olive oil

3 large cloves Garlic

Half teaspoon Basil (dried)

1 cup grated Parmesan Cheese (or Mature Cheddar) (not Mozarella it will go stringy)

Salt & Black Pepper to taste

METHOD

Put on water to boil in large saucepan. Add Spaghetti and cook until al dente (May take 12 mins if dried)

Meanwhile, melt butter and oil in a large pan. Saute garlic gently, add basil and heat for 1 min.

Drain Spaghetti and put in serving dish, add sauce and mix well. Top with grated cheese and serve more cheese on the side.

ENJOY. Perfect with side salad of assorted leaves.

Thursday 26 July 2012

Week 42- Penne Pasta With Rocket



Lunch/Supper in under 15 mins

PENNE PASTA WITH ROCKET

SERVES 6

Hi and welcome to our Vegetarian Kitchen. Once again, a quick and easy meal to prepare when you are too busy to cook. If you cannot get Rocket use spinach leaves or lettuce. This recipe is quick because there is no sauce to prepare.

INGREDIENTS

500g Penne Pasta (fresh if possible if not dried)

3 tablespoons olive oil

60g Fresh Rocket or Spinach leaves (a pack of young spinach leaves)

Grated cheese (Parmesan or strong Cheddar)

Salt to taste

METHOD

Bring a large saucepan of water to the boil, add penne pasta and boil for about 3 to 4 minutes if fresh or about 10 minutes if dried. Do not allow to stick. Drain immediately.Return pasta to saucepan. Stir in the olive oil.

Wilt the rocket or spinach leaves. Add to the pasta.

Serve in bowls with grated cheese.

ENJOY.

Monday 9 July 2012

Week 41- Fresh Pasta


 

WEEK 41

LUNCH/SUPPER under 15 minutes

FRESH PASTA

Hi and welcome to our Vegetarian Kitchen and this week we are continuing with lunch/supper dishes in under 15 mins. We all have days when we are too busy to spend hours in the kitchen or maybe want a quick meal before we go out in the evening. Fresh pasta is ideal on these occasions with a cooking time of only 3 to 5 minutes. Most supermarkets will sell fresh pasta in their chilled foods compartments and once home store it in the fridge. It will last 2 or 3 weeks if unopened. Here are our suggestions for a quick meal.


INGREDIENTS

500g pack of fresh pasta (try penne or taglietelle) (serves 4 to 6 people)

Fresh Herbs

Grated Cheese (Parmesan or Mature Cheddar). Do not use Mozarella as it will become elastic.

Cherry Tomatoes

Jar Pesto

Fresh cooked Peas (1 cup)

Fresh cooked Broad Beans (1 mug)

Olive Oil to drizzle over

METHOD

Bring a large saucepan of boiling water to the boil, add pasta and cook for 3 to 5 mins. Drain in a colander. Return pasta to the saucepan. Add one or two of the above ingredients. eg Fresh basil leaves and cherry tomatoes: or a tablespoon of pesto with broad beans or peas.

Drizzle olive oil over pasta then serve immediately and add grated cheese.

NOTE Fresh broad beans and peas are in the shops now!

Saturday 23 June 2012

Week 40- Store Cupboard


WEEK 39

Hi and welcome to our Vegetarian Kitchen. A friend said she loved our recipes but did not always have the ingredients in her kitchen so this week it is back to basics. At the beginning (probably week 1 or 2) we suggested you fill your cupboard with essentials. Below is a basic store cupboard. The supermarkets are full of fresh herbs, you can buy tiny pots of herbs to put on your windowsill and they last much longer than small packets. If you buy fresh basil do water it occasionally, just before it droops.

TINS

Chick Peas
Red Kidney Beans
Black Eye Beans
Tinned chopped tomatoes
Don't use dried beans, they take far too long to cook.


Vegetable Stock Cubes- Many available but OXO vegetable cubes are the cheapest.

STAPLE FOOD

Rice
Couscous
Pasta
Lentils (red and green)


HERBS

Basil
Parsley
Coriander
Fresh herbs should be used if possible, if not dried.


SPICES

Turmeric

Cumin

Paprika

Mustard Seeds

Dried Chillies or Chilli Powder

Garam Masala (a blend of spices)

However, if any of these spices are difficult to obtain you can use Curry Powder.

Once you have these basic ingredients you add the vegetables to make the dishes we have created for you.

 

 

 

Tuesday 5 June 2012

Week 39- LUNCH/SUPPER IN UNDER 15 minutes


WEEK 39

LUNCH/SUPPER IN UNDER 15 minutes

FALAFAL PITTA BREADS

Hi and welcome to the Vegetarian Kitchen. This week we are continuing our "fast food" recipes which are nutritious and very tasty. Falafel is used a lot in Middle Eastern cooking and is made from chick peas - a good meat substitute. These are easy to prepare and great food to eat in the garden or on the go. For speed, we suggest you use ready made Falafel balls or buy a packet mix to make your own. However, in case you want to make your own Flafel, there is our recipe at the end of this menu.

SERVES 6



INGREDIENTS

6 Pitta Breads

1 packet of ready made Falafel balls or

1 packet of Falafel mix to make your own

1 small tub Hummus

1 small red onion finely chopped

1 Packet of mixed salad leaves

4 sliced tomatoes



METHOD

Fry the Falafel balls gently.

Cut the Pitta Breads in half and toast. Fill each half with 2 Falafel balls, a spoonful of Humus, tomato slices, salad leaves and chopped onion. You may add a trickle of olive oil if you wish.

For children, you could make Falafel Burgers instead of Pittas.

You may use salad cream or mayonnaise instead of humus.

Eat immediately. Delicious fast food.


RECIPE FOR FALAFEL


15oz can Chick Peas (drained)

1 small onion finely chopped

1 minced garlic

2 tablespoons fresh parsley

1 teaspoon Cumin

2 tablespoons flour


METHOD

Mash chickpeas in a basin. Add all other ingredients. Mash by hand or put in food processor to form a thick paste.

Form into small b alls the size of a golf ball. Fry 2 or 5 minutes in about 3 inches of oil until golden brown.

Use immediately as in our Pitta recipe or store in fridge when cold in container.

Monday 14 May 2012

Week 38- Supper in 15 minutes




WEEK 38

LUNCH/SUPPER DISHES READY in 15 mins or less

SPICY LENTILS WITH SPINACH

Hi, everyone. We hope you enjoyed cooking with the kids in the holidays (Week 36).

This week, and for the next few weeks, we will be doing fast food (no, not greasy take-aways) that you can prepare in less than 15 minutes.

This week's recipe is for Spicy lentils with Spinach which you can serve with rice or couscous.

INGREDIENTS

400g Can Chopped Tomatoes

400g can LENTILS (drained)

1 Onion (chopped)

1 Red Pepper (sliced)

1 small Chilli

2 tablespoons Oil

250g Pack Spinach

METHOD

Heat the oil, fry onion and sliced red pepper for a few minutes. Add chopped chilli.

Add tin tomatoes, and tin drained lentils and bring to boil. Stir thoroughly. Heat for 2 or 3 minutes. Season to taste. Stir in spinach leaves and heat slowly until they wilt.

SERVE WITH COUSCOUS or rice.



 

Tuesday 10 April 2012

Week 37- Easter Holidays




WEEK 36

EASTER HOLIDAYS

FOOD FOR KIDS TO PREPARE

Hi and welcome to our Vegetarian Kitchen. The holidays are upon us and this week the recipes are for food children like to eat and which they can prepare themselves, with supervision.

Here are suggestions for pizzas, with their own toppings. Jacket potatoes and crudite (sliced vegetables to dip in houmous, taramasalata, or salsa type dips). Give them free rein but use fresh vegetables.

Also a recipe for cup cakes and the kids can choose their own toppings.

PIZZAS

You can buy ready made pizza bases in most supermarkets.

The kids can assemble their own using any of the following:-

Grated Cheese,tomato puree, sliced tomatoes, sliced peppers, sweetcorn, pineapple chunks. mushrooms,jalapeno peppers, olives, vegetarian frankfurters chopped into small pieces. You could have 4 different cheeses - eg Mozzarella, Feta, Cheddar, Red Leicester. Any of these would be great or you could limit them to 3 toppings.

JACKET POTATOES

Prepare in the usual way - scrub and put in oven for about 1 hour.

Cut in half.

Top with grated cheese, baked beans, tinned chopped tomatoes, chilli non carne, soured cream and chives, or just plain butter.

CRUDITE
(sliced raw vegetables for dips)

Sliced carrots in sticks, celery, cauliflower florets, strips of peppers, radishes.

You can buy houmus and taramasalata in most supermarkets.

CUP CAKES

INGREDIENTS

4 oz (100g) Butter or Margarine

4 oz (100g) Sugar

4 oz (100g) Self Raising Flour

2 eggs beaten

1 tablespoon milk

NOTE To make chocolate cup cakes add 2 teaspoons cocoa to the flour. Or you could just add vanilla essence. Alternatively add, 4oz raisins or saltanas.

ICING

6oz ICING SUGAR

4 oz margarine or soft butter

water

Food colouring. You can add any colour to the icing mixture, red, blue, green

To make chocolate icing, melt 6 squares of chocolate in a bowl and add to icing mixture.

METHOD

Preheat oven to 375F(190C) (Gas Mark 6)

Place 24 paper cases on a baking tray.

Beat the butter and sugar until light and fluffy. Beat in the eggs.

Sieve in the flour (and cocoa powder if using). Fold in with milk.

Put in cases and bake for 15 - 20 minutes.

When cold, ice the cup cakes and allow kids to decorate with hundreds and thousands, or vermicelli, grated chocolate, or Smarties.

HAPPY HOLIDAYS AND ENJOY COOKING WITH THE KIDS. COOKING IS FUN!

 

Sunday 11 March 2012

Week 36- Mother's Day Lunch

Week 36- Mother's Day Lunch

Hi and welcome to our Vegetarian Kitchen. There is a hint of Spring in the year - a few daffodils are out in gardens and parks and crocuses are shooting up everywhere. A few sunny days in the South but not quite beach weather. Mother's Day is the theme this week so don't forget your mums on Sunday 18th March. Give them a day off from cooking with our easy recipes.

MOTHER'S DAY RECIPES

Starter: WALDORF SALAD

Main course: STUFFED RED PEPPERS

Pudding, afters or dessert: CHOCOLATE MOUSSE


WALDORF SALAD

serves 4


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

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.

ENJOY! HAPPY MOTHER'S DAY TO ALL MUMS on 18th March 2012.

Tuesday 28 February 2012

Week 35- Spaghetti Marinara


 

WEEK 35

SPAGHETTI MARINARA

serves 4 to 6

Hi and welcome to our Vegetarian Kitchen. Once again, we celebrate pasta and this dish is very quick to prepare and economical. Lovely for supper to share with friends or a weekend lunch. The cost is less than £3 for 6 people. Cheap as chips!

INGREDIENTS

500g Spaghetti

400g Can Chopped Tomatoes

2 or 3 tablespoons olive oil or vegetable oil

2 cloves garlic minced or chopped

2 tablespoons fresh chopped parsley or half teaspoon dried

half teaspoon dried oregano

grated Parmesan cheese to sprinkle on top

salt & pepper to taste

METHOD

First make the sauce. Heat oil in a saucepan. Add garlic and saute briefly. Add chopped tomatoes and herbs, bring to the boil and simmer gently for 10 minutes. Season.

Bring to the boil a large saucepan of water. Add spaghetti and cook al dente. Dried pasta will take about 12 minutes. Drain immediately in a colander and return to saucepan.

To serve, put spaghetti in one large serving dish. Put sauce on top and sprinkle with Parmesan cheese.

ENJOY. Lovely with a glass of red wine.


 

Friday 10 February 2012

Week 34- Vegetarian Lasagne


 

WEEK 34

VEGETARIAN LASAGNE

Hi and welcome to our Vegetarian Kitchen. This week in London we have seen real winter weather, snow, ice and it is freezing. So, we need comfort food to come home to and what could be nicer than our perfect vegetarian lasagne. AND no lentils we promise. So many vegetarians have complained about the use of lentils in every dish!

INGREDIENTS

250g Fresh Lasagne Sheets

Bolognese Sauce
For this, please see Week 23

White Sauce

15g butter

15g flour

300ml milk

25g Grated Parmesan Cheese

Pinch grated nutmeg


METHOD

The dish should be approximately 10"x8" Pyrex or Stoneware Oven Dish.

First, make the Bolognese Sauce.

Make the white sauce. Melt the butter in a saucepan, add flour and cook stirring for 1 minute only. Remove from hest, add milk, stirring all the time. Return to heat stirring constantly until thick and smooth. Season with nutmeg and salt and pepper.

Grease the dish, spoon one third of the Bolognese sauce over the base. Then one third of the white sauce, then half the lasagne sheets. Repeat the process, finishing with white sauce. Sprinkle the grated Parmesan cheese over the top.

Bake for 30-35 minutes in oven 190C/375F Gas Mark 5.

When bubbling and golden brown serve hot.

A real winter warmer. You could serve a green salad or spinach leaves with this.

ENJOY!

Thursday 2 February 2012

Week 33- Penne Pasta With Rocket


WEEK 33

PENNE PASTA WITH ROCKET

SERVES 6

Hi and welcome to our Vegetarian Kitchen. Once again, with economy in mind, a cheap and cheerful pasta dish. Real comfort food and healthy too. If you cannot get Rocket use spinach leaves or lettuce.

INGREDIENTS

500g Penne Pasta (dried)

400g Tin Chopped Tomatoes

3 tablespoons olive oil

2 cloves garlic, chopped or minced

1 small green chilli chopped (for a milder flavour remove seeds)

60g Fresh Rocket or Spinach leaves

Grated cheese (Parmesan or strong Cheddar)

Salt to taste

METHOD

First make the sauce.

Heat oil in a saucepan. Add garlic and chilli, fry gently for half a minute. Add tin chopped tomatoes and bring to boil, simmer a few minutes. Add rocket, stir through until wilted. Season to taste.

Bring a large saucepan of water to the boil, add penne pasta and boil for about 10 minutes or until al dente. Do not allow to stick. Drain immediately.

Add the sauce to the saucepan of pasta and stir well.

Serve in bowls with grated cheese.

ENJOY.

Monday 16 January 2012

Week 32- Pasta With Herb Sauce



WEEK 31

PASTA WITH HERB SAUCE (from Genoa)

Happy New Year and welcome to our Vegetarian Kitchen. For the next few weeks we will be giving you recipes for pasta dishes with delicious sauces. Who would ever serve pasta alone? Some of you may not know that £1 will buy you a bag of pasta big enough to serve 4 to 6 persons. Cheap as chips and with a beautiful sauce it can be a treat. So try this recipe and I promise it won't break the bank. We recommend you use spaghetti or penne for this recipe.


INGREDIENTS

500g (approx 1 lb) SPAGHETTI DRY

400g Tin Chopped Tomatoes

2 cloves mincred or chopped garlic

Half an onion finely chopped

100g Mushrooms chopped

Half Pint vegetable stock (Green Oxo)

150ml dry white wine(about a quarter pint)

Fresh Herbs mixed - Basil, Thyme, Parsley and Marjoram OR

1 teaspoon of each herb (dried)

4 tablespoons olive oil

Salt and Black Pepper to taste



METHOD

Prepare the sauce before you cook the pasta.

Fry onion and garlic gently, add mushrooms and stir. Fry for only 2 mins. Add chopped tomatoes and vegetable stock. Stir and bring to the boil. Add Wine and herbs. Simmer gently for about 15 minutes. Season to taste with salt and pepper.

Prepare pasta by boiling water in a very large saucepan (the pasta should not be cramped or it will stick. Add pasta to boiling water and let it cook for about 12 to 25 minutes. It should be al dente not soggy. Drain well in a colander. Return to saucepan and add sauce and stir well.

Serve immediately and add grated Parmesan or Cheddar at the table.

ENJOY with a lovely glass of wine.