TOFU and PEA CURRY

Hi and welcome. This recipe is ideal for supper or a light lunch. You can use Paneer instead of Tofu. INGREDIENTS 200g firm tofu cut into cubes 200g peas (fresh or tinned) 1 onion finely chopped 3 garlic cloves crushed or chopped 2 tomatoes quartered 2 tbsp vegetable oil 1 tsp turmeric 1 tsp garam masala 1 chilli chopped 1/4 tsp chilli powder 100ml whole milk coriander leaves salt METHOD Gently heat the onion 2 mins, add garlic and turmeric, Add chopped tomatoes and fry for 1 minute, add garam masala, add chilli and chilli powder. Add 300ml water and bring to boil. Add tofu and peas and stir. Add milk and bring to boil. Simmer for 5 mins. Add salt to taste. This should be a creamy curry. Add chopped coriander leaves SERVE with rice or Naan

THAI GREEN CURRY (QUORN)

Hi and welcome. Another warming curry. INGREDIENTS 300g Quorn chicken stle pieces 1 tin Coconut milk 400ml 1 Thai green curry paste 50g 1/2 small onion finely chopped OR 2 spring onions 3 tbsps sunflower oil coriander leaves (handful) salt to taste METHOD Gently fry the onions in oil until soft. Add quorn chicken style pieces. Fry gently for 5 minutes. Add coconut milk and green Thai paste, bring to boil. Simmer for 4 minutes, Add lime juice and coriander leaves. Simmer for 10 minutes. SERVE WITH NOODLES OR RICE. ENJOY

XMAS VEGGIE MEZE

Hi and welcome. This Christmas forget the nut roast, the fake turkey. Instead have a Meze. In Greece a meze can be 10 or 20 different dishes but here is our Veggie version. A small meze is serve with drinks but the large meze is a feast. SMALL MEZE Black olives, green olives Crudite (raw veg cut into strips for dipping) carrots, celery, cucumber. Halomi (cut into slices and fried) Dips Humus, Tahini, salsa, guacomale. Pitta Bread cut into slices. All the above should be put into bowls for an attractive display. LARGE MEZE A FEAST All the above. MOUSSAKA (recipe on this blog) DOLMADES (ready made) SPINACH QUICHE FALAFEL BALLS KEBABS (on a skewer button mushrooms, cubes of cheese, peppers, cherry tomatoes) Spread with oil and grill Veggie frankfurters ENJOY with friends and family. MERRY CHRISTMAS AND A HAPPY NEW YEAR

CHICK PEA CURRY

Hi and welcome. Another warming curry, cheap and nutritious. INGREDIENTS 2 tins Chick Peas (400g each, 240g drained) Tin chopped tomatoes (400g) 1/2 onion chopped 2 cloves garlic crushed or chopped 2 small green chillies chopped 1 teaspoon turmeric 1 teaspoonn cumin 1 teaspoon salt 1/2 pint water 3 tablespoons vegetable oil fresh coriander leaves. METHOD Heat oil in large saucepan. Gently fry onions for 2 to 3 minutes, add garlic, fry 1 minute, Add turmeric, and cumin and fry gently for 1 minute, add Chick Peas, stir, add chpped tomatoes, bring to boil. Stir in 1/2 pint hot water, add salt. Bring to the boil, simmer gently for 2o minutes, stirring occasionally. Add fresh coriander stir in and simmer 5 more minutes. SERVES 4 to 6 people SERVE with boiled rice and Naan Bread or Pitta Bread ENJOY

CHILLI NON CARNE

Hi and welcome to our Veggie Kitchen. This week winter is here so we suggest a warming Chilli Non Carne. The recipe is on this blog so ENJOY,

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

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.

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.

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.

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.

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

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

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

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

PENNE WITH RED OR GREEN PEPPERS

Hi and welcome. This week another pasta recipe. Serves 4 to 6 INGREDIENTS 1 large red or green pepper 4 tbsp olive oil 4 cloves of garlic chopped 500g Penne chopped parsley METHOD Remove seeds from pepper. Cut into small pieces (3cm) Heat the oil, add peppers and garlic, Cook gently for 10 minutes. Cook the pasta in boiling water for 10 to 15 minutes.Drain, return to saucepan and stir in the pepper mixture. Serve at once. Garnish with parsley. ENJOY

TAGLIATELLE WITH CREAM, CHEESE, AND BLACK PEPPER

Hi, and welcome. This is a very quick pasta dish. Ideal for a quick lunch or supper. INGREDIENTS 500g tagliatelle 125ml double cream 200g grated parmesan or mature cheddar black pepper parsley METHOD Cook the pasta, drain, return to pan. Stir in the cream, and the cheese, Add ground black pepper. SERVE, Garnish with chopped parsley. SERVE with green salad.

PASTA WITH GARLIC & CHILLI SAUCE

Hi and welcome. Spring is here so we will give recipes for a simple pasta dish. INGREDIENTS 6 tsbs olive oil 4 garlic cloves chopped 1 chilli cut into 4 pieces 500g spaghetti chopped parsley METHOD In a large pan cook the pasta. 10 to 12 minutes. In a separate pan heat the olive oil, add garlic and chilli for 5 mins. Drain the pasta, stir in sauce. Serve with parsley garnish and grated cheese. SERVES 4 to 6

POTATO CURRY

HI and welcome to our veggie kitchen. Spring is here, the blossom is on the trees and the daffodils are out in the parks. We will soon change our recipes for lighter dishes. So this is our last curry. INGREDIENTS 500g potatoes 2 large tomatoes chopped 2 small onions chopped 4 tablespoons vegetable oil 1 teaspoon turmeric 1 teaspoon cumin 1/2 teaspoon chilli powder or 1 chilli 150ml coconut milk 200ml water chopped coriander salt to taste METHOD Cut potatoes into chunks (about 2"). Boil until just tender. Drain. Heat the oil and fry the onions for 2 minutes until soft, stir in turmeric and cumin and fry for one minute. Add 200ml water, heat, add cooked potatoes, and chilli powder. Add coconut milk and heat, stir for 5 minutes, add salt. Stir in chopped coriander. SERVE with rice or naan bread

CHICK PEA & spinach dry curry

Hi and welcome. Another curry recipe. TBread or Pitta. INGREDIENTS 2 tbsp vegetable oil 1 small onion sliced 2 garlic cloves crushed 1 large tomato chopped 1 red chilli 2 tsp Garam Masala 400g tinned chick peas drained 250g pack spinach washed METHOD Heat oil in a large saucepan, add onion fry gently for 3 mins, add garlic, chilli and chick peas, fry for 3 minutes, add garam masal, 3 tbsp water and cook for 3 mins. Next, stir in spinach, cover, turn off heat, leave for 3 mins and spinach will wilt. SERVE WITH YOGURT, NAAN BREAD OR PITTA ENJOY