Week 49- Minestrone Soup

Hi and welcome to our Vegetarian Kitchen.  This week our recipe is for another Italian classic - Minestrone Soup.   The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life.  Our Minestrone will, of course, be made with Vegetable Stock.

MINESTRONE SOUP
(serves 6 to 8)

INGREDIENTS

225g/8oz Can Red Kidney Beans  (drained)
1 Large Onion (choped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaroni
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper

METHOD

Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock  and stir thoroughly.  Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes.
Now add the Macaroni, red kidney beans and cooked peas.  Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.
Real comfort food for a cold Autumn night.

Week 48- Italian Bean Soup With Pasta

Hi, and welcome to the Vegetarian Kitchen.  Autumn is still here, in all its glory and if you are lucky enough to have a park near you take a walk and see all the glowing colours - red, orange, gold and brown and after a walk what is more warming than soup? Bean soups are very popular in Italy and this is one of my favourites.  Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day  but we see nothing wrong with using tinned beans.

ITALIAN BEAN SOUP WITH PASTA
SERVES 6

INGREDIENTS

400g (drained weight 240g) tin Black Eye Beans
400g tin chopped tomatoes
1 onion chopped
3 cloves Garlic chopped or crushed
2 tablespoons olive oil
1 litre vegetable stock (made with OXO Green or stock cube of your choice)
80g of tiny pasta shapes (eg shells)
Half teaspoon dried Oregano
Salt & Black Pepper
Grated Parmesan

METHOD

Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften.  Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.
Add the black eye beans and pasta and simmer for about 15 minutes.
Sprinkle  with Parmesan cheese and serve. 
ENJOY!

Week 47- Curried Parsnip Soup

Hi, and welcome to our Vegetarian Kitchen.  Autumn is here, season of mists and mellow fruitfulness bringing shorter days and cold nights and what could be nicer than a warming bowl of soup.   This week our recipe is for a lovely spicy Parsnip Soup.

INGREDIENTS

2 Large Parsnips
3 oz Butter
1 medium size Onion (chopped)
2 cloves Garlic (minced or chopped)
1 Litre Vegetable Stock (Green OXO or stock of your choice)
1 rounded  teaspoon curry powder
Half Pint Single Cream
Salt &Pepper to taste
Chopped coriander or Parsley to garnish.

METHOD

Peel and slice the Parsnips.
Heat the butter gently, add onion and cook until the onion is soft, add garlic, heat for a few more minutes.  Stir in curry powder, cook for 1 minute, add parsnips and stock.  Bring to the boil and simmr until the parsnips are cooked (about 20 minutes).  Liquidise the soup.
Return the soup to a clean pan.  Stir in the cream and season.  Garnish with chopped coriander or fresh parsley.

Week 46- Pickled Onions

　

WEEK 46

PICKLED ONIONS

Hi, and welcome to our Vegetarian Kitchen. A warm welcome to any gardeners who would like our recipe for their home grown shallots. They are in the supermarkets now and here is our very simple foolproof recipe for Pickled Onions. There is no need to soak in salted water for days nor blanche. These wil be ready for Christmas.

INGREDIENTS

1 lb (450g) SHALLOTS

1 LITRE (570ml) MALT VINEGAR

3 teaspoons allspice

1 teaspoon Black Peppercorns

METHOD

Boil vinegar and spices in saucepan. Leave to get cold.

Make sure jars are clean and dry with air-tight lids. Do not use metal lids. If you have one use a Kilner Jar.

Peel the shallots, take off outside skin and one more skin. Immediately put in jars, pour over malt vinegar and spices and cover and seal tightly.

Store for 6 - 8 weeks in cool,dry place.

Delicious with Ploughmans Lunch - A hunk of bread, cheese, pickle and your own Pickled Onions.

Week 45- Courgette Recipes

WEEK 45

COURGETTE RECIPES

Hi and welcome to our Vegetarian Kitchen. This week our recipes are for all you gardeners out there because if you grow courgettes you will have more than you can eat, so give them to your friends and give them our recipes. Courgette fritters - a favourite with the kids and cut lengthways they become chips! Or simply fry in olive oil with Basil - delicious. How about ratatouille - serve with Quiche or on its own with crusty rolls. We have lots of ideas - so give our recipes . 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 labours.

Week 44- Vegetarian Fried Rice

　

LUNCH/Supper in 15 mins

VEGETARIAN FRIED RICE

Hi and welcome to our Vegetarian Kitchen. Summer is here (typically English Summer) so you don't want to slave away in the kitchen for hours. This week a lovely rice dish, much quicker than Risotto.
INGREDIENTS

2 mugs or 3 cups cold cooked rice (you could use Microwave Rice)
1 clove garlic
1 Green or Red Pepper (chopped)
2 spring onions chopped
1 small can Sweetcorn (drained)
1 cup Bean Sprouts (blanched)
2 eggs, beaten
4 tablespoons olive oil or vegetable oil
2 tablespoons Soy Sauce
Salt & Pepper to taste
METHOD

Heat the oil in a wok or large frying pan, add garlic, bean sprouts and onions, fry for 1 minute, add peppers and fry for 2 minutes, add rice andd stir, add Soy Sauce, and tin of sweetcorn. Stir fry until rice and vegetables are hot. Now fold in beaten eggs, stir until they are set.
NOTE If you can't get Bean Sprouts add a cup of chopped mushrooms instead.
Delicious supper/lunch dish.

Week 43- Spaghetti With Garlic

Lunch/Supper in under 15 mins

SPAGHETTI WITH GARLIC

Hi and welcome to our Vegetarian Kitchen. Again, very quick suppers. This recipe is delicious and fast.

INGREDIENTS

300g Spaghetti

6 tablespoons butter

6 tablespoons olive oil

3 large cloves Garlic

Half teaspoon Basil (dried)

1 cup grated Parmesan Cheese (or Mature Cheddar) (not Mozarella it will go stringy)

Salt & Black Pepper to taste

METHOD

Put on water to boil in large saucepan. Add Spaghetti and cook until al dente (May take 12 mins if dried)

Meanwhile, melt butter and oil in a large pan. Saute garlic gently, add basil and heat for 1 min.

Drain Spaghetti and put in serving dish, add sauce and mix well. Top with grated cheese and serve more cheese on the side.

ENJOY. Perfect with side salad of assorted leaves.