Tuesday, 28 February 2012
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!
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
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
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!
250g Fresh Lasagne Sheets
For this, please see Week 23
25g Grated Parmesan Cheese
Pinch grated nutmeg
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.
Thursday, 2 February 2012
PENNE PASTA WITH ROCKET
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.
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
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.