July 2013- Part 2- Bean Salads

  

JULY SUMMMER SALADS

BEAN SALADS

Hi and welcome to our Vegetarian Kitchen.  This week, continuing our "Salad Days" we have recipes for two delicious Bean Salads.  In many countries beans have always been an important part of the diet- high in protein, cheap and cheerful and low fat.  These delicious recipes can accompany other dishes. You will notice we use tinned produce in both recipes. This is because beans are potentially poisonous if not cooked properly


KIDNEY BEANS & SWEETCORN SALAD
INGREDIENTS
400g Tin Kidney Beans (240g drained)
200g Tin Sweetcorn   (165g drained)
1 Chopped Spring Onion
2 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
Salt & Black Pepper to taste

METHOD
Drain the Kidney Beans, put in bowl, drain sweetcorn, add.  Stir well. Add chopped Spring Onion and Corainder and stir well. Stir in lemon juice, salt and pepper.

CHICK PEA SALAD
INGREDIENTS
400g TIN CHICK PEAS (drained 240g)
1 Red Pepper (chopped into small bits)
1 Spring Onion (chopped finely)
3 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt & black pepper

METHOD
Drain the chick peas and put in a bowl. Add red pepper, spring onion, coriander and toss.
In a small bowl, mix lemon juice, olive oil, salt and pepper. Pour over the chick pea salad and stir well.
SERVE  these salads with a green salad or, alternatively, serve them with Quiche (see our recipe July).   ENJOY!

July 2013- SALADE NICOISE & SPINACH QUICHE

JULY  2013

SUMMER SALADS

Hello,and welcome to our Vegetarian Kitchen.  Here in UK we have had a heatwave, temperatures 30C  (90F)  so who feels like cooking?   Forget slaving over a hot stove and serve salads.  No, not a limp lettuce leaf but real salads -  like our Salade Nicoise.
We give you our recipes for super salads, and if you really feel like cooking, we give our own recipe for Spinach Quiche.

SALADE NICOISE
  Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean.  A tasty salad with ingredients readily available in France and here.

SALAD NICOISE (Vegetarian style)
Serves 4 to 6
INGREDIENTS
3 hard boiled Eggs (cut into quarters)
1  Lettuce
1 Red Onion (cut into thin slices)
1/2 Cucumber (sliced)
3 Tomatoes (sliced)
1 Green or Red Pepper (sliced)
12 Black Olives
12 cooked French Beans (cut in half)
6 very small cooked New Potatoes (minute)
1 teaspoon chopped fresh Basil
sauce vinaigrette  (recipe below)

SAUCE VINAIGRETTE
3 tablespoons olive oil
1 tablespoon vinegar
salt & pepper
Put in a bowl and mix well. Whisk well.

SALAD NICOISE
METHOD
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss.  Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette.  SERVE IMMEDIATELY.
Lovely light lunch/supper on a summer day.  Add wholemeal rolls or crusty bread.   A glass of Rose' Wine, perfect.


SPINACH & CHEESE QUICHE
Serves 4 to 6
INGREDIENTS
1/2 lb (225g) Spinach (cooked, drained and finely chopped)
Shortcrust Pastry Base (Buy ready to roll pastry  6oz to 8oz)
2 Large Eggs
4 oz Grated Cheese (Mature Cheddar)
200ml Single Cream
Salt & Pepper

METHOD
Line a 7" Flan Case or Tin with the pastry.
Beat together in a bowl the eggs & cream and add salt and pepper. Add 3oz of the grated cheese leaving 1oz for the topping.  Mix well.
Spread the spinach over the uncooked pastry.  Pour in the egg mixture. Sprinkle remainder of the cheese on top.
Bake in oven for 25 - 30 minutes until golden and firm to the touch.
180C/350F/Gas Mark 4.
Serve a Green Salad -  Use a mixture of lettuce leaves, chicory, chopped chives, mint, watercress and even dandelion leaves if you have any.  Dress with Vinaigrette (olive oil and lemon juice).
This dish is a lovely light lunch or supper.