Monday 25 March 2013

2013 Easter Weekend

2013  EASTER WEEKEND 

Hi, and welcome to our Vegetarian Kitchen.  With Easter in mind, we wanted something different so 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.  Ideal for the Easter Weekend. 

"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.
Lovely with a glass of red or dry white wine.

Friday 8 March 2013

Mother's Day 2013



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 10th 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.
EN JOY!    

HAPPY MOTHER'S DAY TO ALL MUMS on 10th March 2013