MOTHERS DAY

MOTHERS' DAY 2020

Hi and welcome again to our vegetarian kitchen. Give mum a day off and prepare her a lovely lunch. No restaurants open due to coronavirus. Mother's Day will be celebrated in the home.

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

MACARONI CHEESE

　 
Hello and welcome to our Vegetarian Kitchen and this week we have an old fashioned recipe which is ideal for lunch/supper and "easy eating" for children. Easy on the pocket, and nourishing - "MACARONI CHEESE".
　

MACARONI CHEESE

Serves 4 to 6

　

INGREDIENTS
400g Macaroni

2 oz Butter

2 oz Plain Flour

600ml (1 pint) Milk

6 - 8oz Mature Cheddar Cheese (grated)

Salt and pepper to taste


METHOD
Heat oven to 200C/400F/Gas Mark 6

Grease an oven dish (not tin)

Cook Macaroni in boiling water for 8 - 10 minutes. Drain in a colander.

Make a roux by melting the butter, stir in flour and mix, add milk gradually, stirring all the time to make the sauce smooth. Bring to the boil. Remove from heat, stir in Macaroni and 4-6oz cheese (keep 2oz cheese for topping).

Pour Macaroni into ovenproof dish, sprinkle remaining cheese over Macaroni. Bake for approximately 20 - 30 minutes until brown on top and bubbling.

Serve piping hot - a lovely supper dish.

To accompany this, a nice green salad of mixed leaves and cucumber.

　

XMAS MEZE

　

XMAS MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. Forget the nut roast 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!

HAPPY CHRISTMAS

　

 

　

 

 

ORIENTAL STIR FRY

Hello and welcome again to our Vegetarian Kitchen, and this week we have a delicious recipe from the Far East - "Oriental Stir-fry " - using Tofu and Noodles. Rain and showers are promised this week but we hope you will enjoy this colourful dish. We don't need to mention that this dish is nutritious, low fat and economical but it is. Invite your friends to supper and enjoy.

　

"ORIENTAL STIR-FRY"

Serves 4

　

INGREDIENTS
4oz /100g TOFU

400ml Can Coconut Milk

300g Dried Egg Noodles

3 fresh tomatoes

3 Spring onions

1 Green Chilli (or 1 teaspoon Chilli Powder)(or you could use one Green Pepper)

4 tablespoons vegetable oil

chopped coriander or parsley to garnish

Salt and Black Pepper

　


METHOD
Put noodles in a bowl, cover with boiling water and leave to stand. (3 mins) Drain.

Drain Tofu and cut into squares. Chop the tomatoes and slice the Spring onions. Chop Green Chilli

Heat oil in a Wok (if not use a large frying pan). Fry Spring onions and chilli, add chopped tomatoes. Stir-fry for 2 or 3 mins. Add Tofu, coconut milk, and noodles to pan and stir. Stir fry for about 4 mins. Season with salt and black pepper to taste.

Decorate with chopped coriander or parsley. SERVE.

Green Tea or Lemon Tea would go very well with this dish, or a dry white wine.

　

CHILLI NON CARNE

　

Hi, and welcome to our vegetarian kitchen. It is now Autumn with showers 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!

　

　

 

 

PILAF

PILAF

　

Hi and welcome to our vegetarian kitchen. Autumn is here but this dish is from the "Med". 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".

PILAF

 

PILAF Hi and welcome to our veggie 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".