CHICK PEA AND SPINACH CURRY

Hi and welcome. This week's recipe is chick pea curry with spinach. Recipe on this blog. ENJOY!

AUBERGINE & POTATO CURRY

Hi and welcome. Winter is here and time for a curry. Every week there will be a recipe for a delicious warming curry. INGREDIENTS 1 Large Potato (or 2 medium size) cut into chunks (1") 4 small aubergines (sliced into rings) 1 small onion (chopped) 3 cloves of garlic 1 Tin chopped tomatoes (400g) 1/2 pint veg. stock (275ml) 1 Chilli 1 teaspoon turmeric 1 teaspoon garam masala 2 tablespoons sunflower or vegetable oil METHOD Boil potatoes until cooked Fry chopped onion gently for 2 minutes, add garlic. Add turmeric and garam masala,stir, add aubergines and fry for two minutes, add stock and potatoes. stir. Add tinned chopped tomatoes. Bring to boil. Add chopped chilli. Simmer gently for 20 minutes, stirring occasionally. Chopped coriander can be added at the end. Leave for 5 minutes. SERVE wih rice and Naan or Pitta Bread.

XMAS MEZE

Hi and welcome. We wish you all a merry Christmas and a happy New Year. Forget the nut roast. Instead have an XMAS MEZE. A selection of dishes it can be big or small. SMALL MEZE TO SERVE WITH DRINKS Dips. Humus, Salsa and Guacomale or Tahini. Serve with crudite - a selection of raw vegetables sliced for dipping. e.g carrots, celery, cauliflowwer. Pitta Bread cut in fingers. Halumi fried or grilled. LARGE MEZE All of the above. Moussaka. Stuffed vine leaves Quiche Pizza Tomato salad, with olive oil and fetta cheese. ALL RECIPES ON THIS BLOG ENJOY

SPAGHETTI WITH GARLIC @ CHILLI

Hiand welcome to our Veggie Kitchen. This recipe is quick and easy. INGREDIENTS 1 lb spaghetti (450g) 6 tbsp butter 6 tablespoons olive oil 3 large cloves garlic (crushed) 1 teaspoon basil 1 red or green chilli (chopped) salt and black pepper 1/2 cup grated Parmesan cheese METHOD Cook spaghetti (10 to 12 mins) Drain Heat butter and olive oil in a pan,add chilli and garlic, heat gently. Add basil and season. Drain spaghetti and put in a hot dish.add sauce and toss. Top with grated cheese. SERVES 4 or 6.

CHILLI NON CARNE

Hi and welcome. The weather has been cold, wet, and miserable so this recipe will warm you up and cheer you as well. CHILLI NON CARNE (serves 4 to 6) INGREDIENTS QUORN MINCE 350g TIN CHOPPEED TOMATOES 400g TIN RED KIDNEY BEANS 400g 1 GREEN OXO CUBE (or veggie stock cube) 1 small chopped onion 2 cloves garlic (crushed or chopped) 1 chilli chopped 2 tablespoons oil 1/2 Pint water 1 tsp salt METHOD Gently fry the onion until soft, add garlic and fry for 2 mins, add Quorn mince, and stir. for 2 mins. Add stock, stir, add tinned tomatoes and kidney beans. Bring to boil. Add chopped chilli and salt. Stir and simmer for 15 mins to 20 mins. Stir. SERVE WITH BOILED RICE and PITTA BREAD

VEGETABLE CASSEROLE

Hi and welcome. Cold, wet, miserable days call for hot nourishing food. Our casserole will warm you up. INGREDIENTS 1 small swede or Butternut Squash (diced) 2 large carrots chopped 1 large onion chopped 2 sticks celery chopped 1 can chopped tomatoes (400g) salt and black pepper Half a piint of vegetable stock (green oxo) 1 chilli (optional) METHOD Mix the vegetables in a 2 pint casserole dish. Pour over the stock and stir in tomatoes. Add salt and pepper. A chilli may be added, chopped. COOK at 180C, or Gas Mark 4 for 1 hour until the vegetables are tender. SERVE with dumplings or Jacket Potatoes. ENJOY

STUFFED AUBERGINES

Hi, and welcome to our Veggie Kitchen. This recipe is easy and can be made in advance and reheated. INGREDIENTS 2 large aubergines 2 tbs sunflower oil 1 small onion chopped 2 cloves garlic crushed 4 oz mushrooms chopped 2 large tomatoes chopped 1 chilli (optional) salt and pepper 4 oz grated cheese METHOD Cut the aubergines in half lengthways. Place on a baking tray and brush with oil. Bake for 30 minutes 350F or 180C gas mark 4. Scoop out flesh leaving some to form thick skins. Chop flesh. Heat the oil and fry onions and garlic for 2 minutes. Add mushrooms and tomatoes. Simmer gently for 5 minutes then add chopped aubergines, Add Chilli (chopped) and salt and black pepper. Stir thoroughly and simer for 3 minutes. Next, place the aubergine shells in an ovenproof dish and spoon filling in shells. Cover with grated cheese. Bake for 20 minutes until cheese is bubbling. Serve hot with rice or cold with green salad. SERVES 4