Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.
Sunday 6 October 2024
CHICK PEA AND FETA WARM SALAD
Hi and welcome. Again a chixk pea recipe.
A warm salad to serve with crusty bread.
INGREDIENTS
2 red onions sliced
1 chilli (optional)
2 tsp paprika
1 lemon (zest and juice)
2 tins chickpeas
200g Feta Cheese crumbled
1 handful of chopped parsley or coriander
METHOD
Sweat onions and chilli in oil
until soft.Add Paprika and stir for
one minute. Add lemon zest and juice
and liquid from chickpeas; Cook until
hot. Add half the Feta and stir.
Remove from heat. Put in serving dish
sprinkle remaining feta and parsley.
SERVE immediately.
Monday 2 September 2024
CHICKPEA COURGETTE & TOMATO BAKE
Hi and welcome. This week a
baked dish, delicious and
nourishing.
INGREDIENTS
1 small onions sliced
2 garlic cloves crushed
2 small courgettes sliced in rings
2 tins chopped tomatoes
1 tin chickpeas
1 tsp Basil
1/2 cup breadcrumbs
grated parmesan cheese or cheddar (4 oz)
METTHOD
Sweat onions, garlic and courgettes
in oil until soft. Add tomatoes and
simmer for 20 minutes.
Stir in hickpeas and basil and pour
into baking dish.
Combine breadcrumbs, parmesan and
sprinkle over top.
BAKE at 180C or Gas 4 for 20 minutes.
Sunday 25 August 2024
ROAST RED PEPPERS WITH RICE AND GOAT'S CHEESE
Hise and welcome. Summer is still here so a
delicious light summer recipe.
INGREDIENTS
2 large red peppers
3 tablespoons olive oil
8 oz easy cook rice
i onion chopped
2 cloves garlic, crushed or finely chopped
60g (3 oz) flaked almonds
1 tablespoon lemon juice
100g (4 oz) goats cheese sliced
2 tbsp chopped parsley or coriander
METHOD
Heat oven to 190C or Gas 5.
Cut the peppers in half lengthways
and remove all seeds. Place 1 tbsp oil
in the roasting tin and put the peppers.skinside down
in the tin,
Cook the rice, leave in saucepan.
Heat 2 tbsp oil, gently fry onion for
3 or 4 mins, add garlic fry 1 min. Add
the almonds for 2 mins, stirring. Stir
all ingredients into rice, adding lemon juice,
goat cheese and parsley. Mix well.
Spoon the mixture into the pepper halves.
Cover with foil and bake for ONE HOUR.
ENJOY
Serve with green side salad.
Thursday 11 July 2024
SUMMER MEZE
Hi and welcome. Forget the barbecus
instead invite your friends to a
Summer Meze. A selection of dips,
crudite to be served with drinks.
INGREDIENTS
Dips Humus, Tahini, Guacamole,
Tsatziki, Salsa. All available
from supermarkets.
Arrange in bowls.
BREAD
Pitta Bread, cut in four pieces
and fingers.
Olives - dishes of black olives
and green olives.
Crudite
Veg such as carrots, cut into strips
Cauliflower florets, celery, cucumbers
cut into strips.
HALUMI CHEESE grilled or fried.
SALADS
Sliced tomatoes with olive oil and
fresh basil.
Green salad, assorted lettuce leaves.
BEAN SALAD
Tin Red Kidney Beans (400g, drained 240g)
Tin Sweetcorn (200g) drain
1 small red onion chopped
Parsley or Coriander.
Put all ingredients in a bowl and mix.
These recipes will make a great meze
to serve to your friends. No cooking!
ENJOY
Monday 1 July 2024
PASTA WITH COURGETTES
Hi, and welcome to our Veggie
Kitchen. This recipe can be
made with penne or fusilli. You
decide.
INGREDIENTS
500g fusilli or penne
2kg small courgettes
150ml olive oil or
sunflower oil.
METHID
Cook pasta, and while
it is cooking, slice courgettes
into thin rounds and fry in hot
oil until tender.
Drain pasta, return to pan
and stir in the courgettes and
oil. Stir well, add black pepper.
SERVES 4 to 6
Saturday 15 June 2024
TAGLIATELLE WITH CREAM & PARMESAN
Hi and welcome.
Again, a quick pasta dish, cheap
and nourishing.
INGREDIENTS (serves 4 to 6)
500g tagliatelle
250ml double cream
50g butter
200g grated Parmesan cheese
METHOD
Cook the pasta 10 to 12 minutes.
Melt the butter in a pan,
add the cream and cheese.
Keep warm. Drain the pasta
and stir in sauce. Add freshly
ground black pepper. SERVE
Tuesday 11 June 2024
PENNE WITH PESTO AND PEAS
Hi and welcome. Another quick recipe
for pasta.
INGREDIENTS
SERVES 4 to 6
500g Penne
150g peas (tinned, drained or cooked fresh)
2 tablespoons pesto
grated parmesan 50g
METHOD
Cook the pasta,and drain.
Stir in the peas, and pesto.
Serve immediately. Add grated cheese.
ENJOY
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