Sunday, 18 August 2013

August- Veggie Pilaf

AUGUST 2013-

Hi and welcome to our vegetarian kitchen.  Summer is here and the hot sunny days made us think of holidays in the Mediterranean.  This week our recipe is "PILAF" which is served in many countries on the "Med" but ours, of course, will be vegetarian.  "PILAF" is rice, usually cooked in meat stock with the addition of meat and vegetables.  We use Quorn "Chicken style pieces".   It is a complete meal which only requires a side salad to accompany this.

(serves 4 to 6)


Quorn chicken style pieces(350g)
8 oz Long Grain Rice (250g approx)
3 tablespoons Vegetable Oil
Half teaspoon Cumin Powder
500ml Vegetable Stock (GREEN OXO CUBE)
2 Courgettes (cut in rings)
1 Red or Green Pepper (chop into small pieces)
4 Fresh tomatoes (chopped)
1 Onion  (finely chopped)
2 cloves Garlic (crushed or chopped)
Parsley or Coriander to garnish
Black Pepper
Salt to taste


Heat oil in large saucepan, add onion,garlic, Quorn pieces,tomatoes and fry gently, add courgette slices and stir.  Add chopped pepper and fry for about 4 mins. Add vegetable stock, stir, and bring to boil.   Add rice and stir in Cumin Powder, pepper and salt. Reduce heat, put on lid and simmer for about 20 minutes.  Put in one large bowl, sprinkle parsley or coriander on  top and let everyone help themselves.   Serve with a green side salad.

ENJOY Your taste of the "Med".

Lovely with a glass of red wine.

Tuesday, 6 August 2013



Hi, and welcome to our Vegetarian Kitchen.  This week our recipes are for all the gardeners out there who may have too many courgettes.  We have some in our own garden so we know they are ready for eating.  Here are three delicious recipes for courgettes, quick and easy to prepare.  Courgettes can also be sliced thinly and used in a stir-fry.


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


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.


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


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.


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


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. 

These dishes can be served hot or cold, with rice or salad or as an additional vegetable.
ENJOY the fruits of your labour!