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.
Wednesday, 13 November 2024
LENTIL and CHICK PEA CURRY
Hi, and welcome. It is cold now and
this recipe will warm you.
INGREDIENTS
1/2 mug lentils
400g tin chick peas (drained 240g)
2 Mugs of water (approx. one pint)
1/2 onion chopped
3 cloves of garlic crushed or chopped
3 tablespoons of vegetable oil
1 teaspoon turmeric
1 teaspoon cumin
salt to taste (one half teaspoon)
1 green chilli (optional)
METHOD
Put lentils into a large saucepan
adding the water. Bring to boil.
Skim off froth. Simmer for about
15 minutes. Add salt. Turn off heat,
Next, in a separate saucepan heat
the oil, add onopns, fry gently for
3 minutes, add garlic and chilli. fry for a
further 2 minutes. Add turmeric and
stir, add cumin and heat for 1 or 2
minutes. Add water if necessary.
Next, add the lentils to this and
heat, add chick peas, bring to boil
and simmer for 15 minutes stirring
occasionally.
SERVE with rice,Naan or Pitta bread
and yoghurt.
ENJOY
Friday, 8 November 2024
PANEER & PEPPERS CURRY
Hi and welcome. This recipe is
for a delicious curry using Paneer,
a vegetarian cheese.
INGREDIENTS
300g block paneer(cut into 3cm cubes)
1 green pepper (diced)
1 red pepper (diced)
Tin chopped tomatoes (400g)
1 Chilli (cut into small pieces)
1 small onion (diced)
2 cloves garlic (crushed or finely chopped)
1 teaspoon Turmeric
1 teaspoon Cumin
6 tablespoons vegetable oil
Half teaspoon salt
METHOD
Fry oil, add onions and garlic,
fry for 1 or 2 minutes. Add spices and chilli, fry
for one minute. Add peppers, fry for 3 minutes,
stirring. Add tinned tomatoes, stir and bring
to boil. Simmer for 10 minutes, stirring.
Add Paneer, stir. Add hot water (if necessary)
and cook for 5 to 10 minutes.
SERVE with rice, Naan, and Yogurt.
ENJOY
CURRIES
Hi and welcome. Winter is on the way so
every week there will be recipes for
warming curries.
WATCH this space.
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
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