July 2014 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.

If you call these "Courgette Chips" the kids will love them.

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!

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Vegetarian Bolognese Sauce

2014 APRIL

VEGETARIAN BOLOGNESE SAUCE

Hi and welcome to our Vegetarian Kitchen.  This week we have our own recipe for vegetarian Bolognese Sauce.   This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagna, penne, tagliatella or any pasta shapes you fancy.  A very useful sauce.

INGREDIENTS

450g Quorn vegetarian mince
400g Tinned Chopped Tomatoes
3 cloves Garlic
2 tablespoons Olive Oil
1 small onion chopped
Half Pint vegetarian stock (Oxo Green)
1 teaspoon dried Basil or chopped fresh Basil
Salt & Black Pepper

METHOD

In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute.   Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper.  Simmer gently for about 15 minutes, stirring occasionally.
If you use penne, it is better to stir this sauce into the well drained pasta.  Add a few chopped basil leaves when serving.

ENJOY! 

MARCH 2014- MOROCCAN VEGETABLE TAGINE

　

2014 MARCH

MOROCCAN VEGETABLE TAGINE

Welcome to our Vegetarian Kitchen and this week we are off to Morocco. Winter is still 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.

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.