Minestrone Soup 2014

2014 FEBRUARY

MINESTRONE SOUP

Hi and welcome to our Vegetarian Kitchen. In GB we have experienced some of the worst floods for 200 years. We need comfort food and what is more homely and comforting than soup. This week our recipe is for an Italian classic - Minestrone Soup.. 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.

ENJOY!

　

2013 AUTUMN- MOROCCAN VEGETABLE TAGINE

2013 AUTUMN

MOROCCAN VEGETABLE TAGINE  

Welcome to our Vegetarian Kitchen and this week we are off to Morocco.  Autumn is here and dreaming of sunshine leads us to the cuisine of North Africa, Morocco, for our recipe this week - "Vegetable Tagine".  It is a lovely spicey dish, with the addition of fruit which is typically Moroccan.  "Tagine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose.   Even if it rains, you will have sunshine on your plate. 

MOROCCAN VEGETABLE TAGINE
serves 4 to 6

INGREDIENTS

350 to 400g QUORN CHICKEN STYLE PIECES
400g TIN CHOPPED TOMATOES
6 DRIED APRICOTS or 6 PRUNES (you decide)
500ml Vegetable Stock (GREEN OXO)
1 Large Onion (chopped)
2 or 3 Cloves Garlic (chopped finely)
LEMON (Juice of one half lemon)
30g Black or Green Olives
3 tablespoons of Olive Oil (or vegetable oil)
1 teaspoon Cumin
one half teaspoon Turmeric
Fresh Coriander leaves or Parsley to garnish
Salt & Pepper to taste

METHOD

In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil.  Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes.  GAS MARK 4 180C  350F
Remove from oven and decorate with coriander leaves (or parsley).
Serve with Couscous or if you prefer, boiled rice.
Couscous is easy to prepare. Simply empty couscous into bowl, add boiling water to cover and leave until water is absorbed. (about 5 mins) Stir, add lemon juice, salt and pepper.
This would go down very well with a glass of wine or, if you prefer, beer.

ENJOY your taste of Morocco.

August- Veggie Pilaf

AUGUST 2013-
VEGGIE PILAF


Hi and welcome to our vegetarian kitchen.  Summer is here and the hot sunny days made us think of holidays in the Mediterranean.  This week our recipe is "PILAF" which is served in many countries on the "Med" but ours, of course, will be vegetarian.  "PILAF" is rice, usually cooked in meat stock with the addition of meat and vegetables.  We use Quorn "Chicken style pieces".   It is a complete meal which only requires a side salad to accompany this.

PILAF
(serves 4 to 6)


INGREDIENTS

Quorn chicken style pieces(350g)
8 oz Long Grain Rice (250g approx)
3 tablespoons Vegetable Oil
Half teaspoon Cumin Powder
500ml Vegetable Stock (GREEN OXO CUBE)
2 Courgettes (cut in rings)
1 Red or Green Pepper (chop into small pieces)
4 Fresh tomatoes (chopped)
1 Onion  (finely chopped)
2 cloves Garlic (crushed or chopped)
Parsley or Coriander to garnish
Black Pepper
Salt to taste

METHOD

Heat oil in large saucepan, add onion,garlic, Quorn pieces,tomatoes and fry gently, add courgette slices and stir.  Add chopped pepper and fry for about 4 mins. Add vegetable stock, stir, and bring to boil.   Add rice and stir in Cumin Powder, pepper and salt. Reduce heat, put on lid and simmer for about 20 minutes.  Put in one large bowl, sprinkle parsley or coriander on  top and let everyone help themselves.   Serve with a green side salad.

ENJOY Your taste of the "Med".

Lovely with a glass of red wine.

Courgettes

COURGETTES

Hi, and welcome to our Vegetarian Kitchen.  This week our recipes are for all the gardeners out there who may have too many courgettes.  We have some in our own garden so we know they are ready for eating.  Here are three delicious recipes for courgettes, quick and easy to prepare.  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 labour!

July 2013- Part 2- Bean Salads

  

JULY SUMMMER SALADS

BEAN SALADS

Hi and welcome to our Vegetarian Kitchen.  This week, continuing our "Salad Days" we have recipes for two delicious Bean Salads.  In many countries beans have always been an important part of the diet- high in protein, cheap and cheerful and low fat.  These delicious recipes can accompany other dishes. You will notice we use tinned produce in both recipes. This is because beans are potentially poisonous if not cooked properly


KIDNEY BEANS & SWEETCORN SALAD
INGREDIENTS
400g Tin Kidney Beans (240g drained)
200g Tin Sweetcorn   (165g drained)
1 Chopped Spring Onion
2 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
Salt & Black Pepper to taste

METHOD
Drain the Kidney Beans, put in bowl, drain sweetcorn, add.  Stir well. Add chopped Spring Onion and Corainder and stir well. Stir in lemon juice, salt and pepper.

CHICK PEA SALAD
INGREDIENTS
400g TIN CHICK PEAS (drained 240g)
1 Red Pepper (chopped into small bits)
1 Spring Onion (chopped finely)
3 tablespoons chopped fresh Coriander (or Parsley)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt & black pepper

METHOD
Drain the chick peas and put in a bowl. Add red pepper, spring onion, coriander and toss.
In a small bowl, mix lemon juice, olive oil, salt and pepper. Pour over the chick pea salad and stir well.
SERVE  these salads with a green salad or, alternatively, serve them with Quiche (see our recipe July).   ENJOY!

July 2013- SALADE NICOISE & SPINACH QUICHE

JULY  2013

SUMMER SALADS

Hello,and welcome to our Vegetarian Kitchen.  Here in UK we have had a heatwave, temperatures 30C  (90F)  so who feels like cooking?   Forget slaving over a hot stove and serve salads.  No, not a limp lettuce leaf but real salads -  like our Salade Nicoise.
We give you our recipes for super salads, and if you really feel like cooking, we give our own recipe for Spinach Quiche.

SALADE NICOISE
  Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean.  A tasty salad with ingredients readily available in France and here.

SALAD NICOISE (Vegetarian style)
Serves 4 to 6
INGREDIENTS
3 hard boiled Eggs (cut into quarters)
1  Lettuce
1 Red Onion (cut into thin slices)
1/2 Cucumber (sliced)
3 Tomatoes (sliced)
1 Green or Red Pepper (sliced)
12 Black Olives
12 cooked French Beans (cut in half)
6 very small cooked New Potatoes (minute)
1 teaspoon chopped fresh Basil
sauce vinaigrette  (recipe below)

SAUCE VINAIGRETTE
3 tablespoons olive oil
1 tablespoon vinegar
salt & pepper
Put in a bowl and mix well. Whisk well.

SALAD NICOISE
METHOD
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss.  Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette.  SERVE IMMEDIATELY.
Lovely light lunch/supper on a summer day.  Add wholemeal rolls or crusty bread.   A glass of Rose' Wine, perfect.


SPINACH & CHEESE QUICHE
Serves 4 to 6
INGREDIENTS
1/2 lb (225g) Spinach (cooked, drained and finely chopped)
Shortcrust Pastry Base (Buy ready to roll pastry  6oz to 8oz)
2 Large Eggs
4 oz Grated Cheese (Mature Cheddar)
200ml Single Cream
Salt & Pepper

METHOD
Line a 7" Flan Case or Tin with the pastry.
Beat together in a bowl the eggs & cream and add salt and pepper. Add 3oz of the grated cheese leaving 1oz for the topping.  Mix well.
Spread the spinach over the uncooked pastry.  Pour in the egg mixture. Sprinkle remainder of the cheese on top.
Bake in oven for 25 - 30 minutes until golden and firm to the touch.
180C/350F/Gas Mark 4.
Serve a Green Salad -  Use a mixture of lettuce leaves, chicory, chopped chives, mint, watercress and even dandelion leaves if you have any.  Dress with Vinaigrette (olive oil and lemon juice).
This dish is a lovely light lunch or supper.  

2013 EASTER HOLIDAYS FOOD FOR KIDS TO PREPARE

Hi and welcome to our Vegetarian Kitchen.  The holidays are upon us and this week the recipes are for food children like to eat and which they can prepare themselves, with supervision.

Here are suggestions for pizzas, with their own toppings.  Jacket potatoes and crudite (sliced vegetables to dip in houmous, or salsa type dips).   Give them free rein but use fresh vegetables.
Also a recipe for cup cakes and the kids can choose their own toppings.

PIZZAS
You can buy ready made pizza bases in most supermarkets.
The kids can assemble their own using any of the following:-
Grated Cheese,tomato puree, sliced tomatoes, sliced peppers, sweetcorn, pineapple chunks. mushrooms,jalapeno peppers, olives, vegetarian frankfurters chopped into small pieces.  You could have 4 different cheeses - eg Mozzarella, Feta, Cheddar, Red Leicester.   Any of these would be great or you could limit them to 3 toppings.

JACKET POTATOES
Prepare in the usual way - scrub and  put in oven for about 1 hour.
Cut in half. 
Top with grated cheese, baked beans, tinned chopped tomatoes, chilli non carne, soured cream and chives, or just plain butter.

CRUDITE (sliced raw vegetables for dips)
Sliced carrots in sticks, celery, cauliflower florets, strips of peppers, radishes.
You can buy houmus in most supermarkets. 

CUP CAKES
Kids love cup cakes, and you can make them colourful.  If you don't want to use food colouring a teaspoon of any red fruit juice will turn the cakes pink or a teaspoon of beetroot juice. Chocolate flavour is always popular so use cocoa. 

INGREDIENTS
4 oz (100g) Butter or Margarine
4 oz (100g) Sugar
4 oz (100g) Self Raising Flour
2 eggs beaten
1 tablespoon milk
NOTE  To make chocolate cup cakes add  2 teaspoons cocoa to the flour. Or you could just add vanilla essence.  Alternatively add,  4oz raisins or saltanas.

ICING
6oz ICING SUGAR
4 oz margarine or soft butter
water
Food colouring.  You can add any colour to the icing mixture, red, blue, green
To make chocolate icing, melt 6 squares of chocolate in a bowl and add to icing mixture.

METHOD
Preheat oven to 375F(190C) (Gas Mark 6)
Place 24 paper cases on a baking tray.
Beat the butter and sugar until light and fluffy. Beat in the eggs.
Sieve in the flour (and cocoa powder if using). Fold in with milk.
Put in cases and bake for 15 - 20 minutes.
When cold, ice the cup cakes and allow kids to decorate with hundreds and thousands, or vermicelli, grated chocolate, or Smarties.

HAPPY HOLIDAYS AND ENJOY COOKING WITH THE KIDS.  COOKING IS FUN!