CASSOULET (BEAN STEW)

Hi, and again welcome to our Vegetarian Kitchen. Autumn chilly weather means hot, comfort food so this week we are doing a vegetarian Cassoulet. Cassoulet originally came from the Languedoc region of France and of course, the French Cassoulet would contain pork. However, we are doing a three-bean version which is just as tasty. CASSOULET Serves 6 INGREDIENTS 1 Tin 225g/8oz Haricot Beans (weight after tin has been drained) 1 Tin 225g/8oz Kidney Beans (weight after tin has been drained) 1 Tin 240g Black Eye Beans (weight after tin has been drained) 1 Tin 400g Chopped Tomatoes 1 Onion sliced 2 cloves Garlic crushed 1 Tablespoon Olive Oil or Veg. Oil 1 bouguet garni (or one teaspoon mixed herbs) Half Pint Vegetable Stock (made with Green Oxo Veg. cube) METHOD In a large saucepan, heat the oil, gently fry the onion, add the garlic, heat gently, then add all the drained beans, the chopped tomatoes, and stir. Add the vegetable stock and bring to the boil. Add bouquet garni (or mixed herbs). Add salt and pepper to taste. Simmer gently for about 15 minutes stirring occasionally. SERVE with rice and wholemeal rolls.

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.

CHILLI NON CARNE

Hi, and welcome to our vegetarian kitchen. It is now October, season of mist, 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!

VEGGIE PILAF

Hi and welcome to our vegetarian 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".

RATATIOULLE

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!

FALAFEL PITTA BREAD

　

FALAFAL PITTA BREADS

Hi and welcome to the Vegetarian Kitchen. This week our recipe is for Falafel in pitta bread. Falafel is used a lot in Middle Eastern cooking and is made from chick peas - a good meat substitute. These are easy to prepare and great food to eat in the garden or on the go. For speed, we suggest you use ready made Falafel balls or buy a packet mix to make your own. However, in case you want to make your own Flafel, there is our recipe at the end of this menu.

SERVES 6

INGREDIENTS

6 Pitta Breads

1 packet of ready made Falafel balls or

1 packet of Falafel mix to make your own

1 small tub Hummus

1 small red onion finely chopped

1 Packet of mixed salad leaves

4 sliced tomatoes

　

METHOD

Fry the Falafel balls gently.

Cut the Pitta Breads in half and toast. Fill each half with 2 Falafel balls, a spoonful of Humus, tomato slices, salad leaves and chopped onion. You may add a trickle of olive oil if you wish.

For children, you could make Falafel Burgers instead of Pittas.

You may use salad cream or mayonnaise instead of humus.

Eat immediately. Delicious fast food.

RECIPE FOR FALAFEL

15oz can Chick Peas (drained)

1 small onion finely chopped

1 minced garlic

2 tablespoons fresh parsley

1 teaspoon Cumin

2 tablespoons flour

　

METHOD

Mash chickpeas in a basin. Add all other ingredients. Mash by hand or put in food processor to form a thick paste.

Form into small b alls the size of a golf ball. Fry 2 or 5 minutes in about 3 inches of oil until golden brown.

PEPPERONATA

PEPPERONATA SAUCE

Hi and welcome to our Vegetarian Kitchen.

This week we have a taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Meditterranean vegetables and is delicious served with anything. You decide.

　


INGREDIENTS
3 Large Peppers (one yellow, one red, one green)

1 Onion

2 Cloves Garlic

500g Fresh Choped Tomatoes

4 tablespoons Olive Oil

Salt & Black Pepper

　


METHOD
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.

Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to ther pan, add more Olive Oil.

Serve this sauce with pasta, with vegetable escallops or even vegetable burgers.You decide!

VEGGIE BOLOGNESE SAUCE

　

VEGETARIAN BOLOGNESE SAUCE

Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.

　

INGREDIENTS

450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

　

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

　

SERVE with pasta of your choice

　

VEGETARIAN BOLOGNESE SAUCE

Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.

　

INGREDIENTS

450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

　

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

　

SERVE with pasta of your choice

　

VEGETARIAN BOLOGNESE SAUCE

Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne.

　

INGREDIENTS

450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

　

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

　

SERVE with pasta of your choice

SUMMER MEZE

　

SUMMER MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. Forget the barbecue 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!

　

　

CAULIFLOWER CHEESE

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.

　

SPAGHETTI WITH GARLIC & 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.

　


　

ORIENTAL STIR FRY

　

Hello and welcome again to our Vegetarian Kitchen, and 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 minutes) 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 minutes. Add Tofu, coconut milk, and noodles to pan and stir. Stir fry for about 4 minutes. 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.

　

COURGETTES

COURGETTES

Hi, and welcome to our Vegetarian Kitchen. This week our recipes are for all the gardeners out there who may have too many courgettes. We have some in our own garden so we know they are ready for eating. 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

INGREDIENTS
6 Courgettes

3 oz Plain Flour

300ml (1/2 pint) water

Salt & pepper to taste

Oil for frying

Parsley for garnish


METHOD
Cut the courgettes into 2in sticks.

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

INGREDIENTS

4 Courgettes

2 tablespoons Olive Oil

1 clove Garlic (crushed or chopped)

1 teaspoon dried Basil or 1 tablespoon Fresh Basil chopped

1 Green OXO veg. stock cube

1/2 pint water

salt & pepper to taste

　


METHOD
Wash courgettes, cut into thin rounds. Make up stock. Heat olive oil in a saucepan,

add garlic and fry gently, toss in all the courgettes, stir well and fry without browning,

then add basil, stir thoroughly. Add stock, stir again. Bring to boil and simmer for 10 minutes. Add salt & pepper.

　

3. COURGETTES A LA GRECQUE

INGREDIENTS

4 Courgettes

1 small onion (chopped)

2 Cloves Garlic (crushed or chopped)

1 tablespoon tomato puree

1 teaspoon oregano

2 tablespoons olive oil

1 wineglass dry white wine (or 1 wineglass water)

fresh Coriander or Parsley to garnish

salt & pepper

METHOD

Cut the courgettes into rounds. Heat the oil in a saucepan (or frying pan with lid) saute the onion and garlic gently, add courgettes, stir and cook for 5 minutes. Add the glass of wine, tomato puree, oregano and salt &pepper. Mix well and bring to boil. Put on the lid and simmer gently for 10 minutes. Garnish with parsley or Coriander. Serve.

NOTE

These dishes can be served hot or cold, with rice or salad or as an additional vegetable.

ENJOY the fruits of your labour!

VEGGIE SPINACH QUICHE

Hi, and welcome to our Vegetarian Kitchen. We should perhaps have mentioned that although this is a strictly vegetarian kitchen our recipes are not vegan. One or two, e.g. our special "Chilli Non Carne" and "Spicy Lentil Soup" are suitable for Vegans. The recipe this week is "SPINACH AND CHEESE QUICHE" and as it contains milk and eggs it is not for Vegans.

SPINACH & CHEESE QUICHE

Serves 4 to 6

INGREDIENTS
1/2 lb (225g) Spinach (cooked, drained and finely chopped)

Shortcrust Pastry Base (Buy ready to roll pastry 6oz to 8oz)

2 Large Eggs

4 oz Grated Cheese (Mature Cheddar)

200ml Single Cream

Salt & Pepper

　


METHOD
Line a 7" Flan Case or Tin with the pastry.

Beat together in a bowl the eggs & cream and add salt and pepper. Add 3oz of the grated cheese leaving 1oz for the topping. Mix well.

Spread the spinach over the uncooked pastry. Pour in the egg mixture. Sprinkle remainder of the cheese on top.

Bake in oven for 25 - 30 minutes until golden and firm to the touch.

180C/350F/Gas Mark 4.

Serve a Green Salad - Use a mixture of lettuce leaves, chicory, chopped chives, mint, watercress and even dandelion leaves if you have any. Dress with Vinaigrette (olive oil and lemon juice).

This dish is a lovely light lunch or supper.

VEGGIE BOLOGNESE SAUCE

This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne. Use this recipe later when we give our recipe for Lasagne.

　

INGREDIENTS

450g Quorn vegetarian mince

400g Tinned Chopped Tomatoes

3 cloves Garlic

2 tablespoons Olive Oil

1 small onion chopped

Half Pint vegetarian stock (Oxo Green)

1 teaspoon dried Basil or chopped fresh Basil

Salt & Black Pepper

　

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally.

　

SERVE with pasta of your choice

VEGGIE SALAD NICOISE

SALADE NICOISE

Hi and welcome to our Vegetarian Kitchen. Summer weather has arrived and our recipe is for a lovely salad, from Nice on the Mediterranean. A tasty salad with ingredients readily available.

SALAD NICOISE (Vegetarian style)

Serves 4 to 6

INGREDIENTS
3 hard boiled Eggs (cut into quarters)

1 Lettuce

1 Red Onion (cut into thin slices)

1/2 Cucumber (sliced)

3 Tomatoes (sliced)

1 Green or Red Pepper (sliced)

12 Black Olives

12 cooked French Beans (cut in half)

6 very small cooked New Potatoes (minute)

1 teaspoon chopped fresh Basil

sauce vinaigrette (recipe below)


SAUCE VINAIGRETTE
3 tablespoons olive oil

1 tablespoon vinegar

salt & pepper

Put in a bowl and mix well. Whisk well.


SALAD NICOISE

METHOD

Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss. Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette. SERVE IMMEDIATELY.

Lovely light lunch/supper on a summer day. Add wholemeal rolls or crusty bread. A glass of Rose' Wine, perfect.

　

COOKING WITH KIDS

　

VEGGIE COOKING WITH KIDS

Hi and welcome to our Vegetarian Kitchen. This week the recipes are for food children like to eat and which they can prepare themselves, with supervision.

Here are suggestions for pizzas, with their own toppings. Jacket potatoes and crudite (sliced vegetables to dip in humus, or salsa type dips). Give them free rein but use fresh vegetables.

Also a recipe for cup cakes and the kids can choose their own toppings.


PIZZAS
You can buy ready made pizza bases in most supermarkets.

The kids can assemble their own using any of the following:-

Grated Cheese, tomato puree, sliced tomatoes, sliced peppers, sweetcorn, pineapple chunks. mushrooms, ,jalapeno peppers, olives, vegetarian frankfurters chopped into small pieces. You could have 4 different cheeses - eg Mozzarella, Feta, Cheddar, Red Leicester. Any of these would be great or you could limit them to 3 toppings.

JACKET POTATOES

Prepare in the usual way - scrub and put in oven for about 1 hour.

Cut in half.

Top with grated cheese, baked beans, tinned chopped tomatoes, chilli non carne, soured cream and chives, or just plain butter.

CRUDITE (sliced raw vegetables for dips)

Sliced carrots in sticks, celery, cauliflower florets, strips of peppers, radishes.

You can buy humus in most supermarkets.

CUP CAKES

Kids love cup cakes, and you can make them colourful. If you don't want to use food colouring a teaspoon of any red fruit juice will turn the cakes pink or a teaspoon of beetroot juice. Chocolate flavour is always popular so use cocoa.


INGREDIENTS
4 oz (100g) Butter or Margarine

4 oz (100g) Sugar

4 oz (100g) Self Raising Flour

2 eggs beaten

1 tablespoon milk

NOTE To make chocolate cup cakes add 2 teaspoons cocoa to the flour. Or you could just add vanilla essence. Alternatively add, 4oz raisins or sultanas.


ICING
6oz ICING SUGAR

4 oz margarine or soft butter

water

Food colouring. You can add any colour to the icing mixture, red, blue, green

To make chocolate icing, melt 6 squares of chocolate in a bowl and add to icing mixture.


METHOD
Preheat oven to 375F(190C) (Gas Mark 6)

Place 24 paper cases on a baking tray.

Beat the butter and sugar until light and fluffy. Beat in the eggs.

Sieve in the flour (and cocoa powder if using). Fold in with milk.

Put in cases and bake for 15 - 20 minutes.

When cold, ice the cup cakes and allow kids to decorate with hundreds and thousands, or vermicelli, grated chocolate, or Smarties.

 ENJOY COOKING WITH THE KIDS. COOKING IS FUN!

　

　

BEAN SALADS

BEAN SALADS

Hi and welcome to our Vegetarian Kitchen. This week we have recipes for two delicious Bean Salads. In many countries beans have always been an important part of the diet- high in protein, cheap and cheerful and low fat. These delicious recipes can accompany other dishes. You will notice we use tinned produce in both recipes. This is because beans are potentially poisonous if not cooked properly

KIDNEY BEANS & SWEETCORN SALAD

INGREDIENTS

400g Tin Kidney Beans (240g drained)

200g Tin Sweetcorn (165g drained)

1 Chopped Spring Onion

2 tablespoons chopped fresh Coriander (or Parsley)

1 tablespoon fresh lemon juice

Salt & Black Pepper to taste


METHOD
Drain the Kidney Beans, put in bowl, drain sweetcorn, add. Stir well. Add chopped Spring Onion and Coriander and stir well. Stir in lemon juice, salt and pepper.

　

CHICK PEA SALAD

INGREDIENTS

400g TIN CHICK PEAS (drained 240g)

1 Red Pepper (chopped into small bits)

1 Spring Onion (chopped finely)

3 tablespoons chopped fresh Coriander (or Parsley)

1 tablespoon fresh lemon juice

1 tablespoon olive oil

salt & black pepper


METHOD
Drain the chick peas and put in a bowl. Add red pepper, spring onion, coriander and toss.

In a small bowl, mix lemon juice, olive oil, salt and pepper. Pour over the chick pea salad and stir well.

SERVE these salads with a green salad or, alternatively, serve them with Quiche. ENJOY!


　

VEGGIE MOUSSAKA

Hi, and welcome to our Vegetarian Kitchen. This week we are cooking the famous Greek dish "MOUSSAKA" - our own special vegetarian recipe. No meat, but nevertheless an authentic taste. We have fooled several of our meat loving friends. It is not a simple recipe but as usual, it is very economical. You could make it the day before and bake it in the oven on the day you wish to serve it.

"MOUSSAKA" made with Quorn (serves 4 - 6)

(You won't believe it is not meat)

INGREDIENTS
200g QUORN MINCE

2 Large Baking Potatoes

1 Large Aubergine (the huge fat one) or 4 small Aubergines (they have more taste)

1 small onion

2 cloves Garlic

2 Teaspoons Tomato Puree

1 Teaspoon Dried Basil

300ml Water (just over half a pint)

1 OXO Vegetable Stock Cube

3 Tablespoons Olive Oil or Sunflower Oil


CHEESE SAUCE FOR TOPPING

Ingredients
2 oz butter

2 oz plain flour

Half a Pint of Milk

3-4oz of MATURE CHEDDAR CHEESE GRATED

　


METHOD
First, peel and slice the potatoes lengthways into slices (about 1/2" thick). Boil gently in a pan until firm but cooked. (About 5 - 10 mins)

Next, slice the Aubergines into rings (about 1/2" thick) if you are using the small aubergines. If you use one large aubergine, this should be sliced, placed on a plate and covered with salt. The salt removes the bitter juices, and they will cook quicker and absorb less oil. Wash the aubergine slices thoroughly to remove all salt and juices. Fry in a pan until cooked thoroughly

Put 2-3 tablespoons oil in a large frying pan, gently fry the chopped onion, add garlic, Quorn mince, stirring all the time. Fry for about 2 minutes.. Add tomato puree, vegetable stock and Basil and stir. Bring to the boil and season to taste. Simmer gently until most of the liquid has been absorbed.

Next, you assemble the ingredients by placing in a large Pyrex or Oven-proof glass dish. Do not use a tin as it will burn. First place a layer of potato slices in the bottom of the dish, now spoon over half of the mince mixture, next a layer of aubergines, the another layer of potatoes, the remainder of the mince, next a final layer of aubergines to cover the top of the dish. Leave to stand while you make the Cheese Sauce topping.

METHOD Cheese Sauce

Melt the butter in a heavy based saucepan. Add the flour and stir and cook for a minute or two. Gradually stir in the milk making sure the sauce remains smooth. Bring to the boil stirring for a minute or two. Remove from heat and stir in most of the cheese, leaving some to go on the top.

Next, pour cheese sauce over the assembled Moussaka. Add grated cheese on top. Bake in oven for 20-30 minutes until brown and bubbling. 400F/200C/Gas Mark 6.

Serve with a Green Salad of mixed leaves and Greek Pitta Bread. ENJOY.

Lovely with a glass of red or dry white wine.

FAST FOOD PASTA

FAST FOOD

FRESH PASTA

　

Hi and welcome to our vegetarian kitchen.

There are times when you want food and you want it fast.

The answer is fresh pasta, cooking time 2 minutes. It is quick, cheap and versatile. All good supermarkets sell it. Fridge life about 5 to 6 days, in a freezer it lasts about 6 months.

Try penne or tagliatelle, cook in boiling water, drain, add pesto (from a jar, about 1 tbsp) and black olives or capers. Serve in bowls and add grated cheese. 5 min meal.

Try tortellini stuffed with spinach, or sun dried tomatoes, cook in boiling water, drain, add a few drops of olive oil and grated parmesan cheese.

If you prefer a tomato sauce, simply heat a small tin of chopped tomatoes and add a teaspoon of oregano or basil.

If you like it hot - simply heat olive oil in a pan, add 2 or 3 cloves of crushed garlic and one chopped chilli. Pour over pasta, stir and serve.

You could also add chopped or crushed nuts e.g. pine nuts or walnuts for extra crunch.

Fresh basil is an excellent garnish for any pasta dish, to add instant freshness.

ENJOY!

 

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.