XMAS MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen.   This Xmas invite your friends to a meze. 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

PASTA in under 15 mins

LUNCH/SUPPER under 15 minutes

FRESH PASTA

Hi and welcome to our Vegetarian Kitchen and this week we have lunch/supper dishes in under 15 mins. We all have days when we are too busy to spend hours in the kitchen or maybe want a quick meal before we go out in the evening. Fresh pasta is ideal on these occasions with a cooking time of only 3 to 5 minutes. Most supermarkets will sell fresh pasta in their chilled foods compartments and once home store it in the fridge. It will last 2 or 3 weeks if unopened. Here are our suggestions for a quick meal.

　

INGREDIENTS

500g pack of fresh pasta (try penne or tagliatelle) (serves 4 to 6 people)

Fresh Herbs

Grated Cheese (Parmesan or Mature Cheddar). Do not use Mozarella as it will become elastic.

Cherry Tomatoes

Jar Pesto

Fresh cooked Peas (1 cup)

Fresh cooked Broad Beans (1 mug)

Olive Oil to drizzle over

METHOD

Bring a large saucepan of boiling water to the boil, add pasta and cook for 3 to 5 mins. Drain in a colander. Return pasta to the saucepan. Add one or two of the above ingredients. eg Fresh basil leaves and cherry tomatoes: or a tablespoon of pesto with broad beans or peas.

Drizzle olive oil over pasta then serve immediately and add grated cheese.

If you have more time, try fried courgettes or fried mushrooms. Stir into drained pasta, add black pepper and salt to taste.

PEPPERONATA SAUCE

　

PEPPERONATA SAUCE

 Hi and welcome to our Vegetarian Kitchen.

This week we have a taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Mediterranean vegetables and is delicious served with anything.

　


INGREDIENTS
3 Large Peppers (one yellow, one red, one green)

1 Onion

2 Cloves Garlic

500g Fresh Chopped Tomatoes

4 tablespoons Olive Oil

Salt & Black Pepper

　


METHOD
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.

Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to the pan, add more Olive Oil.

Serve this sauce with pasta, with Quiche, veggie escallops or even veggie burgers.You decide!

　

 

 

 

TAGINE VEGGIE

TAGINE

Welcome to our Vegetarian Kitchen and this week we have a recipe from North Africa, Morocco, for our recipe this week - "Vegetable Tagine". It is a lovely spicy dish, with the addition of fruit which is typically Moroccan. "Tagine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose. Even if it rains, you will have sunshine on your plate.

MOROCCAN VEGETABLE TAGINE

serves 4 to 6

　

INGREDIENTS
350 to 400g QUORN CHICKEN STYLE PIECES

400g TIN CHOPPED TOMATOES

6 DRIED APRICOTS or 6 PRUNES (you decide)

500ml Vegetable Stock (GREEN OXO)

1 Large Onion (chopped)

2 or 3 Cloves Garlic (chopped finely)

LEMON (Juice of one half lemon)

30g Black or Green Olives

3 tablespoons of Olive Oil (or vegetable oil)

1 teaspoon Cumin

one half teaspoon Turmeric

Fresh Coriander leaves or Parsley to garnish

Salt & Pepper to taste


METHOD
In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil. Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes. GAS MARK 4 180C 350F

Remove from oven and decorate with coriander leaves (or parsley).

Serve with Couscous or if you prefer, boiled rice.

Couscous is easy to prepare. Simply empty couscous into bowl, add boiling water to cover and leave until water is absorbed. Stir, add lemon juice, salt and pepper.

This would go down very well with a glass of wine or, if you prefer, beer.

MINESTRONI 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 (chopped)

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.

ITALIAN BEAN SOUP

ITALIAN BEAN SOUP WITH PASTA

Hi, and welcome to the Vegetarian Kitchen. Autumn is here, in all its glory and if you are lucky enough to have a park near you take a walk and see all the glowing colours - red, orange. gold and brown and after a walk what is more warming than soup. . Bean soups are very popular in Italy and this is one of my favourites. Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day but we see nothing wrong with using tinned beans.

ITALIAN BEAN SOUP WITH PASTA

SERVES 6

INGREDIENTS
400g (drained weight 240g) tin Black Eye Beans

400g tin chopped tomatoes

1 onion chopped

3 cloves Garlic chopped or crushed

2 tablespoons olive oil

1 litre vegetable stock (made with OXO Green or stock cube of your choice)

80g of tiny pasta shapes (eg shells)

Half teaspoon dried Oregano

Salt & Black Pepper

Grated Parmesan

　


METHOD
Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften. Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.

Add the black eye beans and pasta and simmer for about 15 minutes.

Sprinkle with Parmesan cheese and serve.

ENJOY!

SUMMER MEZE

　

SUMMER MEZE

MEZE

 

Hi and welcome to our Vegetarian Kitchen. Forget the barbecues and instead invite your friends to a meze. 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!

 

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!

JULY 2017

BEAN SALADS

Hi and welcome to our Vegetarian Kitchen. This week,  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

JULY 2017

SALADE NICOISE

Hi and welcome to our Vegetarian Kitchen. 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.

　

JULY 2017

SALADE NICOISE

Hi and welcome to our Vegetarian Kitchen. 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.

　

JULY 2017

SALADE NICOISE

Hi and welcome to our Vegetarian Kitchen. 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.

　

RATATOILLE

JUNE 2017

RATATOUILLE

Serves 4 to 6

Hi and welcome to our Vegetarian Kitchen. This week the recipe is for a Mediterranean Vegetable Stew, known as "RATATOUILLE". It is a lovely dish served on its own or you could serve it with Quiche or any savoury flans. Also good with veggie burgers or sausages.

　


INGREDIENTS
3 small aubergines

3 courgettes

400g (14oz) can choppped tomatoes (or if you prefer 4 fresh tomatoes)

2 onions

2 garlic cloves

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon parsley

salt & black pepper to taste


METHOD
Slice the aubergines and the courgettes into 1/2inch rounds. Peel and cut the onions into rings. Crush the garlic cloves. If you use fresh tomatoes, cut into slices.

Heat olive oil in saucepan,fry onion until soft, add garlic and stir. Add aubergines, fry gently, add courgettes and tin of chopped tomatoes. Stir, add basil and salt and black pepper to taste. Simmer gently with a lid on the saucepan for about 45 minutes until vegetables are soft. When cooked stir in the parsley.

SERVE in a large dish. Crusty French bread would go well with this or wholemeal rolls.

ENJOY!

VEGGIE BURGERS

VEGGIE BURGERS

Hi, and welcome to our Vegetarian Kitchen.

This week we have some delicious ideas for veggie burgers - food to eat "al fresco" now that summer is coming.



BIG MAN SIZE BURGERS

Ingredients for each Burger

1 Burger Bun

1 LARGE FIELD MUSHROOM (flat type)

1 Thick slice of Mozarella, Haloumi or Cheddar

Lettuce or rocket leaves

1 Large Tomato sliced

Mayo or Humus on top



METHOD

Fry or grill the mushroom. Grill the cheese. Lightly toast the bun.

Assemble. First the mushroom on the bun, the cheese on top, sliced tomato, lettuce and rocket leaves, spread mayo or humus on the top bun.

ENJOY

OR if you like QUORN ready made burgers.

First, mash an advocado.

Take one bun, add grilled or fried burger. Add sliced tomato, lettuce and rocket.

Finish by adding mashed advocado.

You can vary this by adding sliced onions, gerkins, or relish. You decide.

　

VEGGIE BOLOGNESE SAUCE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAY 2017

VEGETARIAN BOLOGNESE SAUCE

Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.

　

INGREDIENTS

450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

　

SERVE with pasta of your choice

 

LUNCH/SUPPER under 15 minutes

FRESH PASTA

Hi and welcome to our Vegetarian Kitchen and this week we are continuing with lunch/supper dishes in under 15 mins. We all have days when we are too busy to spend hours in the kitchen or maybe want a quick meal before we go out in the evening. Fresh pasta is ideal on these occasions with a cooking time of only 3 to 5 minutes.  Most supermarkets will sell fresh pasta in their chilled foods compartments and once home store it in the fridge.  It will last 2 or 3 weeks if unopened.  Here are our suggestions for a quick meal.

 

INGREDIENTS

500g pack of fresh pasta  (try penne or taglietelle) (serves 4 to 6 people)

Fresh Herbs

Grated Cheese (Parmesan or Mature Cheddar).  Do not use Mozarella as it will become elastic.

Cherry Tomatoes

Jar Pesto

Fresh cooked Peas (1 cup)

Fresh cooked Broad Beans (1 mug)

Olive Oil to drizzle over

METHOD

Bring a large saucepan of boiling water to the boil, add pasta and cook for 3 to 5 mins. Drain in a colander.  Return pasta to the saucepan.  Add one or two of the above ingredients.   eg  Fresh basil leaves and cherry tomatoes:  or  a tablespoon of pesto with broad beans or peas.

Drizzle olive oil over pasta then serve immediately and add grated cheese.

 

MOTHERS' DAY 2017

Hi and welcome again to our vegetarian kitchen. At last Spring has arrived - the daffodils are out in the parks and gardens in the South and we have actually seen the sun this week. About time too! Mother's Day is on Sunday 30th March so we have recipes we hope mum will love so give her a day off from cooking with these 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 26th March.

Meat Free Monday- Pepperonata Sauce

 

　

PEPPERONATA SAUCE

Hi and welcome to our Vegetarian Kitchen.

This week we have another taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Mediterranean vegetables and is delicious served with anything.


INGREDIENTS
3 Large Peppers (one yellow, one red, one green)

1 Onion

2 Cloves Garlic

500g Fresh Chopped Tomatoes

4 tablespoons Olive Oil

Salt & Black Pepper


METHOD
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.

Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to the pan, add more Olive Oil.

Serve this sauce with pasta, with Quiche, veggie escallops or even veggie burgers. You decide!

January 2017- Make 2017 your vegetarian year!

　

JANUARY 2017

 

Happy New Year to you and welcome to our vegetarian kitchen. It is now mid Winter with threats of snow and unpredictable weather. Our recipe this week will cheer you up and certainly warm you up. We have named our dish "CHILLI NON CARNE" for obvious reasons but it would fool your most carnivorous friends. It is a dish you can make in advance and it freezes well.

CHILLI NON CARNE

serves 4

INGREDIENTS
350g QUORN MINCE or Linda McCartney Soya Mince
400g TIN KIDNEY BEANS (do not drain)
400g TIN CHOPPED TOMATOES
4 tablespoons oil
1 Onion chopped
2 cloves Garlic chopped
1 red or green chilli (or half teaspoon Chilli Powder)
500ml Vegetable Stock (Green OXO)
RICE. Long Grain 8oz

METHOD

 

Gently fry the chopped onion in oil for 2 minutes, add garlic and chilli and fry. Add quorn mince, and some of the stock and stir while frying. Do not brown. Add tin tomatoes, and stir thoroughly, add remainder of vegetable stock. Now add red kidney beans (do not drain). Bring the mixture to the boil. Now is the time to add Chilli Powder if you are using it. Simmer for about 15 minutes, stirring occasionally to make sure it does not burn or stick. Serve with boiled rice.

 

RICE

serves 4

 

To cook rice, it is always twice the volume of water to rice. i.e. 1 cup rice, 2 cups of water. Measure the rice and water, put in pan and bring to boil. Cover and simmer for 15 mins by which time all water should have been absorbed. Fluff rice with a fork.

A lovely meal to share with friends. ENJOY!