2013 Easter Weekend

2013  EASTER WEEKEND 

Hi, and welcome to our Vegetarian Kitchen.  With Easter in mind, we wanted something different so 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.  Ideal for the Easter Weekend. 

"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 larg frying pan, gently fry the chopped onion, add garlic, Quorn mince, stirring all the time. Fry for about 2 mins. 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 potatoe slices in the bottom of the dish, now spoon over half of the mince mixturer, 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.

Mother's Day 2013

Hi and welcome to our Vegetarian Kitchen.  There is a hint of Spring in the year - a few daffodils are out in gardens and parks and crocuses are shooting up everywhere.   A few sunny days in the South but not quite beach weather.  Mother's Day is the theme this week so don't forget your mums on Sunday 10th March.  Give them a day off from cooking with our easy recipes.

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 on 10th March 2013

Week 3- Cassoulet

Welcome to our Vegetarian Kitchen.  In GB we have had sub-zero temperatures and  cold 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. 

Week 2 2013- Vegetarian Minestrone Soup

Hi and welcome to our Vegetarian Kitchen.  England is covered with snow and our local park is a winter wonderland.  On Sunday children were making snowmen and sledging down the hill but it is freezing cold and so our recipe is for a real winter warmer - minestrone soup.  This will warm you on the coldest day.

VEGETARIAN 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) Macaro
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.

ENJOY!

WEEK 1 2013 STORE CUPBOARD

A NEW YEAR WITH OUR VEGETARIAN KITCHEN   -

HAPPY 2013
WEEK 1    2013 STORE CUPBOARD

Hi and welcome to our Vegetarian Kitchen. A New Year - a new beginning.  At the start (probably week 1 or 2) we suggested you fill your cupboard with essentials. Below is a basic store cupboard. The supermarkets are full of fresh herbs, you can buy tiny pots of herbs to put on your windowsill and they last much longer than small packets. If you have all these tins, herbs and staple foods in your larder you will have a meal at your fingertips. No-one wants to go out on a cold night, in the snow, looking for chick peas or basil. Stock up now!!
TINS
Chick Peas
Red Kidney Beans
Black Eye Beans
Tinned chopped tomatoes
Don't use dried beans, they take far too long to cook.
Vegetable Stock Cubes- Many available but OXO vegetable cubes are the cheapest.
STAPLE FOOD
Rice
Couscous
Pasta
Lentils (red and green)
HERBS
Basil
Parsley
Coriander
Fresh herbs should be used if possible, if not dried.
SPICES
Turmeric
Cumin
Paprika
Mustard Seeds
Dried Chillies or Chilli Powder
Garam Masala (a blend of spices)
However, if any of these spices are difficult to obtain you can use Curry Powder.
Once you have these basic ingredients you add the vegetables to make the dishes we have created for you.

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!