Thursday, 1 November 2018

CHICK PEA & SPINACH CURRY







Hi, and welcome to our Veggie Kitchen. The Autumn is here and this recipe is warming and cheap.
CHICK PEA AND SPINACH CURRY

INGREDIENTS

2 tins CHICK PEAS (each 400g) DRAIN

1 TIN CHOPPED TOMATOES 400g

l pack of SPINACH (baby leaves) 80g

1 CAN OF WATER

SPICES

teasp Turmeric

teasp Cumin

teasp Garam Masala

1 chopped onion

3 cloves Garlic (chopped)

1 green chilli (optional)

SUNFLOWER OIL or any cooking oil. Do not use olive oil.

METHOD
Put about 3 tablespoons of oil in a large saucepan. Heat gently, fry chopped onion for a few minutes, add the garlic and fry for one minute. Add all spices, stirring all the time. Add chick peas and stir thoroughly, then add tinned tomatoes and can of water.  Bring the pan to the boil and add the green chilli chopped.

Simmer gently for about ten minutes stirring now and then. Add all the spinach, stir and then turn off heat. Put on lid and leave for 5 minutes and the spinach will wilt and soften. Stir again and serve.

Serve with rice and pitta bread or Naan bread.

NOTE
If you cannot get the spices use curry powder instead.


Tuesday, 2 October 2018

MINESTRONE SOUP



 

 

MINESTRONE SOUP
Hi and welcome to our Vegetarian Kitchen. This week our recipe is for an 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.



MINESTRONE SOUP

Friday, 21 September 2018

ITALIAN BEAN SOUP



ITALIAN BEAN SOUP WITH PASTA
Hi, and welcome to the Vegetarian Kitchen. This week we had a touch of Autumn in the South and this recipe will warm you, nourish you and remind you of sunnier climates. 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!




Friday, 24 August 2018

BEAN SALADS



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 (see our recipe week 10). ENJOY!

Thursday, 16 August 2018

RATATOUILLE



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.

 


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.

Friday, 20 July 2018

COURGETTES

 


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. 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


Wednesday, 11 July 2018

DOLMADES (stuffed vine leaves)





DOLMADES (stuffed vine leaves)

Hi and welcome to our Veggie Kitchen. This week our recipe is for stuffed vine leaves, a lovely Greek dish and a real taste of the Mediterranean. If you can't get vine leaves use cabbage leaves instead.



INGREDIENTS SERVES 3 to 4

12 vine leaves

cup of cooked rice (or you could use Uncle Ben's microwave vegetable rice)

1 green oxo cube dissolved in half a pint of water. (about a mug full) or

half a pint of vegetable stock)



METHOD

Blanche the vine leaves in a pan of hot water. Remove after 1 minute. If you are using cabbage leaves leave for 5 minutes to soften.

Grease an oven dish.

Place a vine leaf on a plate, put a teaspoon of the rice in the middle and fold over and roll up. Each roll should be placed in the oven dish, side by side.

Gently pour over your stock.

Put in the oven 180 Gas Mark 5 for about 20 minutes.

The liquid should be absorbed.

The vine leaves are best eaten cold with a slice of lemon, pitta bread and yogurt or humus.

ENJOY!


 




 




 




 


 




 




 


 


 




 




 


 


 




 




 


 

Thursday, 28 June 2018

Aubergine, chickpea & feta salad



Hi and welcome to our Veggie Kitchen. Now Summer is here we will have lots of salads and summer dishes. This aubergine dish is a lovely lunch for two.

 



AUBERGINE FETA & CHICKPEA SALAD

(serves 2)

INGREDIENTS

2 aubergines

5 tbsp olive oil

400g can chick peas drained

4 tomatoes cut in chunks

1 clove garlic crushed

100g feta cheese crumbled

parsley or coriander leaves to garnish



METHOD

Preheat the oven to 200C or Gas Mark 6.

Cut the aubergines in half lengthways then again into thick semi-circles. Put in a roasting tin and add 4tbsp oil. Roast for 20 or 25 minutes until soft. Mix in the chickpeas and tomatoes and roast for a further 10 minutes.

Remove from oven and mix in the remaining oil and crushed garlic.

Put into a large serving bowl and scatter over the crumbled feta cheese, chopped parsley or coriander leaves.

Serve with lemon wedges.

Pitta Bread would go well or crusty bread and plain yogurt.

BON APPETIT.



 




Tuesday, 8 May 2018

SALAD NICOISE


SALADE NICOISE
Hi and welcome to our Vegetarian Kitchen.  Summer has arrived and  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.







Monday, 5 March 2018

VEGGIE BOLOGNESE SAUCE



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 - usually served with Spaghetti  but you can serve it with any pasta e.g. penne orr fusilli, or make 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

Wednesday, 28 February 2018





ITALIAN BEAN SOUP WITH PASTA
Hi, and welcome to the Vegetarian Kitchen.  This week we have snow in the South and this recipe will warm you, nourish you and remind you of sunnier climates. 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!