Week 16- Macaroni & Pepper Salad/Tomato & Mozarella Salad

MACARONI & PEPPER SALAD

TOMATO & MOZARELLA SALAD

Hi and welcome to our Vegetarian Kitchen. This week is Wimbledon Week and it has been hot ,hot, hot! (40C on Centre Court) so our thoughts turn to salads and lighter dishes. "Salad" for many people is a limp lettuce leaf and a half-ripe tomato which maybe why they dislike salad!

Our Macaroni and pepper salad is delicious served cold with a Tomato and Mozarella side salad.

MACARONI & PEPPER SALAD

Serves 4 to 6

INGREDIENTS

1 lb (450g) Macaroni (cooked)

1 Red or Green Pepper (chopped)

2 Spring Onions (chopped)

4 Radishes (sliced into rings)

2 tablespoons chopped fresh Parsley

6 Tablespoons Mayonnaise

3 Tablespoons Lemon Juice

1/2 teaspoon salt

Black Pepper

METHOD

Cook the macaroni in boiling water until cooked al dente (still firm). Drain. Allow to cool.

Put the macaroni in a large bowl and stir in the mayonnaise. Add the chopped Pepper, Spring Onions, and sliced Radishes and stir well. Next stir in lemon juice. Add salt and black pepper and parsley and mix lightly.

Cover the bowl with cling film and chill for 1 hour. SERVE.

TOMATO & MOZARELLA SALAD

INGREDIENTS

3 Large Tomatoes

130g - 160g Mozarella Cheese (if not try Ementhal slices (6)

Fresh Basil leaves

salt & black pepper

Olive oil to drizzle over

METHOD

On a large plate, arrange the slices of tomato, then slices of cheese, alternating. Drizzle over olive oil, salt & pepper, and garnish with Basil leaves. SERVE

A lovely meal on a hot, sunny day. Also, it will brighten up a rainy day! ENJOY.

Week 15 - Ratatouille

WEEK 15

RATATOUILLE

Serves 4 to 6

Hi and welcome to our Vegetarian Kitchen. This week the recipe is for a Mediterranean Vegetable Stew, known as "RATATOUILLE". It is a lovely dish served on its own or you could serve it with Quiche or any savoury flans.

INGREDIENTS

3 small aubergines

3 courgettes

400g (14oz) can choppped tomatoes (or if you prefer 4 fresh tomatoes)

2 onions

2 garlic cloves

6 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon parsley

salt & black pepper to taste

METHOD

Slice the aubergines and the courgettes into 1/2inch rounds. Peel and cut the onions into rings. Crush the garlic cloves. If you use fresh tomatoes, cut into slices.

Heat olive oil in saucepan,fry onion until soft, add garlic and stir. Add aubergines, fry gently, add courgettes and tin of chopped tomatoes. Stir, add basil and salt and black pepper to taste. Simmer gently with a lid on the saucepan for about 45 minutes until vegetables are soft. When cooked stir in the parsley.

SERVE in a large dish. Crusty French bread would go well with this or wholemeal rolls.

ENJOY!

Week 14- Spaghetti With Garlic And Chilli Sauce

SPAGHETTI WITH GARLIC AND CHILLI SAUCE

(Serves 4 to 6)

Hi, and welcome to our Vegetarian Kitchen. This week we are off to the Med. for this classic Italian dish which is unusual in that it doesn't often appear on restaurant menus in this country. It is delicious (especially for lovers of garlic).

INGREDIENTS

1 lb Spaghetti

1 Green or Red Chilli (chopped)

4 Garlic cloves (crush if you have a garlic crusher, if not chop)

2oz Grated Parmesan Cheese (or mature Cheddar)

1 teaspoon basil

6 Tablespoons Olive Oil

4 oz Butter

Salt & Pepper to taste

METHOD

In a large saucepan bring plenty of water to the boil, add spaghetti and cook al dente (about 12 minutes) but test. Drain in a colander.

Heat butter and oil in saucepan, saute garlic until soft (do not brown or burn), add chopped Chilli, basil, and stir quickly. Remove from heat, add spaghetti and stir or toss.

Put in large serving dish or bowl, top with grated cheese. Serve.

TOMATO SALAD

A nice side salad of tomatoes would go very well with this. Simply slice the tomatoes in a bowl, drizzle olive oil over them and sprinkle with fresh basil leaves, salt and black pepper. Enjoy a taste of Italy with a glass of red or white Italian wine.

Week 13- Cauliflower Cheese

Hi, and welcome to our Vegetarian Kitchen. This week our recipe is for an old favourite - "Cauliflower Cheese" with the addition of Stilton Cheese to give it a kick! A lovely light lunch or supper dish.

CAULIFLOWER CHEESE

(serves 4)

INGREDIENTS

l Large Cauliflower (about 1 lb)(450g)

4oz Mature Cheddar Cheese (grated)

3oz Stilton (crumbled)

2oz Butter

2oz Flour

400ml Milk (about 3/4 Pint)

salt & pepper to taste

Chopped Parsley for garnish

METHOD

Preheat oven to 190C/375F/Gas 5.

Take the cauliflower and separate into florets. Bring a large saucepan of water to the boil and add the cauliflower florets, simmer for 5 minutes. Drain immediately.

In another pan, melt the butter, stir in flour, cook for 1 minute. Remove from heat and stir in the milk, keeping the sauce smooth. When all the milk has been added return to heat and simmer for 1 minute. Stir again, and the sauce should thicken. Remove from heat.

Add 3oz of the Cheddar (keep 1oz for the topping) and stir. Add the crumbled Stilton Cheese and stir thoroughly. Add salt & pepper to taste.

Place the cauliflower florets in an ovenproof dish, pour the cheese sauce over the cauliflower and sprinkle with the remaining Cheddar Cheese.

Bake in oven for 25 - 30 minutes until golden. Sprinkle with chopped Parsley. Serve hot.

Serve with wholemeal rolls.