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!