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.