Friday, 20 July 2018
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
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
3. COURGETTES A LA GRECQUE
Wednesday, 11 July 2018
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)
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.
Thursday, 28 June 2018
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
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
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.
Tuesday, 8 May 2018
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
3 hard boiled Eggs (cut into quarters)
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)
3 tablespoons olive oil
1 tablespoon vinegar
salt & pepper
Put in a bowl and mix well. Whisk well.
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
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.
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
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
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
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.