Meat Free Christmas! Xmas Meze

　

XMAS VEGGIE MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. We wish you all a merry Christmas. Forget the nut roast and the lentils. Serve a meze- it is great party food. Meze, a selection of dips, pitta bread and olives, is originally from the Middle East, Greece, Turkey and Cyprus. Meze can also be a huge feast with up to 40 dishes served. So it is great for any kind of celebration. We will give you ideas for a small Meze, very good served with drinks if you have friends round. Also we will give you recipes for a feast.

SMALL MEZE

Houmus dip (chick pea dip)

Tahini (sesame seed dip))

Pitta Bread

Black and green olives

Raw vegetables such as sliced carrots in sticks, celery, cauliflower which can be dipped instead of bread.

Simply arrange each dip in individual bowls, also the olives in separate bowls, and provide plenty of hot Pitta Bread cut into slices.

Most dips are available at supermarkets so no need to make your own.

LARGE MEZE

A large Meze is for a party, or any gathering, in fact any celebration. It really is food for sharing.

Houmous Dip

Tahini Dip

Pitta Bread

Black and Green Olives

MOUSAKA - Recipe in Vegetarian Kitchen

SPINACH QUICHE - Recipe supplied

PILAF (rice dish) Recipe supplied

SALAD NICOISE Recipe supplied

GREEN SALAD

All these recipes are here in our Vegetarian Kitchen and you decide which to include. A meze should be set out on a table, buffet style, so guests can help themselves. If you are lucky enough to have a large table then it will look great. All dishes can be made in advance so all you have to do is assemble the food.

Provide wine, beer or cold drinks to accompany the food. Have a great celebration!

HAPPY CHRISTMAS

Meat Free Monday- Autumn Minestrone Soup

　

MINESTRONE SOUP

Hi and welcome to our Vegetarian Kitchen. This week our recipe is for another Italian classic - Minestrone Soup. The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life. Our Minestrone will, of course, be made with Vegetable Stock.

MINESTRONE SOUP

(serves 6 to 8)

INGREDIENTS

225g/8oz Can Red Kidney Beans (drained)

1 Large Onion (choped)

2 Cloves Garlic (crushed)

4 small carrots (finely chopped)

2 stalks celery (chopped)

Quarter small cabbage (sliced)

1 tablespoon Tomato Puree

2 tablespoons Olive Oil

4 tablespoons grated Parmesan cheese

100g/4 oz) Macaroni

100g/4oz Frozen Peas

3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)

1 teaspoon dried Basil (or Oregano)

Salt and Black Pepper

METHOD

Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock and stir thoroughly. Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.

Now add the Macaroni, red kidney beans and cooked peas. Bring back to boil.

Simmer for about 10 minutes until the Macaroni is tender.

Serve hot with grated Parmesan cheese on top.

Serve with wholemeal rolls or bread.

Real comfort food for a cold Autumn night.

Meat Free Monday- Vegetarian Pilaf Rice

AUGUST PILAF

Hi and welcome to our vegetarian kitchen. 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.

PILAF

(serves 4 to 6)

INGREDIENTS
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

METHOD

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".

Meat Free Monday- Courgette Ideas

SUMMER 2016

COURGETTES

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.

1. COURGETTE FRITTERS

INGREDIENTS
6 Courgettes

3 oz Plain Flour

300ml (1/2 pint) water

Salt & pepper to taste

Oil for frying

Parsley for garnish


METHOD
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.

2.COURGETTES SAUTE' WITH BASIL

INGREDIENTS

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


METHOD
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.

3. COURGETTES A LA GRECQUE

INGREDIENTS

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

METHOD

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.

NOTE

These dishes can be served hot or cold, with rice or salad or as an additional vegetable.

ENJOY the fruits of your labour!

Meat Free Monday- Chickpea and spinach curry

　

MEAT FREE MONDAY

CHICK PEA & SPINACH CURRY (CHANNA SAG)

Hi, and welcome to our Veggie Kitchen. For vegetarians every Monday is meat free but the concept of "Meat Free Monday" was suggested by Paul McCartney and family.


So Monday is meat free but it should also be hassle free. No sweating over a hot stove on Monday so simple meals are the best.

Our chick pea curry with spinach is fast (takes only a few minutes to make) so try it!


INGREDIENTS
1 tin Chick Peas (400g)

1 tin Leaf Spinach (400g)

1 chilli (you can choose how hot according to taste)

1 onion

2/3 cloves of garlic

Turmeric (one teaspoon)

Cumin (one teaspoon)

Garam Mossala (one teaspoon)

1 or 2 tablespoons vegetable oil

coriander leaves


METHOD
Drain the chick peas, throw away liquid. Drain the spinach.

Chop onion and crush or chop garlic. Chop chilli (use scissors it's easier)

Fry onion until soft, add garlic and chilli, fry one minute and stir in spices. Stir in chick peas and fry. After a few minutes add spinach. Add a small amount of water if it is too dry.

Add handful of coriander (optional)

Serve with rice, or Naan or Pitta Bread.

ENJOY!

Vegetarian Pilaf

JUNE 2016

PILAF

Hi and welcome to our vegetarian kitchen. 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.

PILAF

(serves 4 to 6)

INGREDIENTS
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

METHOD

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".

Vegetarian Moussaka

　

2016 SPRING

VEGGIE MOUSSAKA

Hi, and welcome to our Vegetarian Kitchen. 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.

"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.

February Fast Food

　

FEBRUARY FAST FOOD

FRESH PASTA

Hi and welcome to our vegetarian kitchen.

There are times when you want food and you want it fast. Maybe you are going out for the evening or you want something quick after a night out. No time to order a 'take-away' - in London it can take from 20 minutes to 2 hours!

The answer is fresh pasta, cooking time 2 minutes. It is quick, cheap and versatile. All good supermarkets sell it. Fridge life about 5 to 6 days, in a freezer it lasts about 6 months.

Try penne or tagliatelle, cook in boiling water, drain, add pesto (from a jar, about 1 tbsp) and black olives or capers. Serve in bowls and add grated cheese. 5 min meal.

Try tortellini stuffed with spinach, or sun dried tomatoes, cook in boiling water, drain, add a few drops of olive oil and grated parmesan cheese.

If you prefer a tomato sauce, simply heat a small tin of chopped tomatoes and add a tsp of oregano or basil.

If you like it hot - simply heat olive oil in a pan, add 2 or 3 cloves of crushed garlic and one chopped chilli. Pour over pasta, stir and serve.

You could also add chopped or crushed nuts e.g.pine nuts or walnuts for extra crunch.

Fresh basil is an excellent garnish for any pasta dish, to add instant freshness.

ENJOY!