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
2 Red Apples (diced)
2 tablespoons Lemon Juice
2 oz Walnuts (chopped)
1 Stick Celery (chopped)
300g Carton Natural Yoghurt
4 Lettuce leaves
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
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.
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.
4oz Plain Dark Chocolate
4 Eggs separated
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.
HAPPY MOTHER'S DAY TO ALL MUMS on 10th March 2013