Vegetarian Moussaka

　

2016 SPRING

VEGGIE MOUSSAKA

Hi, and welcome to our Vegetarian Kitchen. 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.

"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.

February Fast Food

　

FEBRUARY FAST FOOD

FRESH PASTA

Hi and welcome to our vegetarian kitchen.

There are times when you want food and you want it fast. Maybe you are going out for the evening or you want something quick after a night out. No time to order a 'take-away' - in London it can take from 20 minutes to 2 hours!

The answer is fresh pasta, cooking time 2 minutes. It is quick, cheap and versatile. All good supermarkets sell it. Fridge life about 5 to 6 days, in a freezer it lasts about 6 months.

Try penne or tagliatelle, cook in boiling water, drain, add pesto (from a jar, about 1 tbsp) and black olives or capers. Serve in bowls and add grated cheese. 5 min meal.

Try tortellini stuffed with spinach, or sun dried tomatoes, cook in boiling water, drain, add a few drops of olive oil and grated parmesan cheese.

If you prefer a tomato sauce, simply heat a small tin of chopped tomatoes and add a tsp of oregano or basil.

If you like it hot - simply heat olive oil in a pan, add 2 or 3 cloves of crushed garlic and one chopped chilli. Pour over pasta, stir and serve.

You could also add chopped or crushed nuts e.g.pine nuts or walnuts for extra crunch.

Fresh basil is an excellent garnish for any pasta dish, to add instant freshness.

ENJOY!

Christmas Vegetarian Dinner 2015

　

XMAS VEGGIE MEZE

MEZE

 

Hi and welcome to our Vegetarian Kitchen. We wish you all a merry Christmas. Forget the nut roast and the lentils. Serve a meze it is great party food. Meze, a selection of dips, pitta bread and olives, is originally from the Middle East, Greece, Turkey and Cyprus. Meze can also be a huge feast with up to 40 dishes served. So it is great for any kind of celebration. We will give you ideas for a small Meze, very good served with drinks if you have friends round. Also we will give you recipes for a feast.

SMALL MEZE

Houmus dip (chick pea dip)

Tahini (sesame seed dip))

Pitta Bread

Black and green olives

Raw vegetables such as sliced carrots in sticks, celery, cauliflower which can be dipped instead of bread.

Simply arrange each dip in individual bowls, also the olives in separate bowls, and provide plenty of hot Pitta Bread cut into slices.

Most dips are available at supermarkets so no need to make your own.

LARGE MEZE

A large Meze is for a party, or any gathering, in fact any celebration. It really is food for sharing.

Houmous Dip

Tahini Dip

Pitta Bread

Black and Green Olives

MOUSAKA - Recipe in Vegetarian Kitchen

SPINACH QUICHE - Recipe supplied

PILAF (rice dish) Recipe supplied

SALAD NICOISE Recipe supplied

GREEN SALAD

All these recipes are here in our Vegetarian Kitchen and you decide which to include. A meze should be set out on a table, buffet style, so guests can help themselves. If you are lucky enough to have a large table then it will look great. All dishes can be made in advance so all you have to do is assemble the food.

Provide wine, beer or cold drinks to accompany the food. Have a great celebration!

HAPPY CHRISTMAS

Autumn Pepperonata Sauce

　

AUTUMN

PEPPERONATA SAUCE

Hi and welcome to our Vegetarian Kitchen.

This week we have another taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Meditterranean vegetables and is delicious served with anything. On top of your favourite pasta, with quiche or any veggie pie.


INGREDIENTS
3 Large Peppers (one yellow, one red, one green)

1 Onion

2 Cloves Garlic

500g Fresh Choped Tomatoes

4 tablespoons Olive Oil

Salt & Black Pepper


METHOD
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.

Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to ther pan, add more Olive Oil.

Serve this sauce with pasta, with vegetable escallops or even vegetable burgers.You decide!

ITALIAN BEAN SOUP WITH PASTA

　

2015

ITALIAN BEAN SOUP WITH PASTA

Hi, and welcome to the Vegetarian Kitchen. Autumn is 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 (you could also use haricot beans or kidney 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!

Summer Eating- Vegetarian Meze

　

SUMMER EATING VEGGIE MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. This is August, high summer, and our summer food is meze. Meze, a selection of dips, pitta bread and olives, is originally from the Middle East, Greece, Turkey and Cyprus. Meze can also be a huge feast with up to 40 dishes served. So it is great for any kind of celebration. We will give you ideas for a small Meze, very good served with drinks if you have friends round. Also we will give you recipes for a feast.

SMALL MEZE

Houmus dip (chick pea dip)

Tahini (sesame seed dip))

Pitta Bread

Black and green olives

Raw vegetables such as sliced carrots in sticks, celery, cauliflower which can be dipped instead of bread.

Simply arrange each dip in individual bowls, also the olives in separate bowls, and provide plenty of hot Pitta Bread cut into slices.

Most dips are available at supermarkets so no need to make your own.

LARGE MEZE

A large Meze is for a party, or any gathering, in fact any celebration. It really is food for sharing.

Houmous Dip

Tahini Dip

Pitta Bread

Black and Green Olives

MOUSAKA - Recipe in Vegetarian Kitchen

SPINACH QUICHE - Recipe supplied

PILAF (rice dish) Recipe supplied

SALAD NICOISE Recipe supplied

GREEN SALAD

All these recipes are here in our Vegetarian Kitchen and you decide which to include. A meze should be set out on a table, buffet style, so guests can help themselves. If you are lucky enough to have a large table then it will look great. All dishes can be made in advance so all you have to do is assemble the food.

Provide wine, beer or cold drinks to accompany the food. Have a great celebration!

BON APPETIT.

MOTHERS' DAY 2015- LUNCH RECIPES

MOTHERS' DAY 2015

Hi and welcome again to our vegetarian kitchen. Mothering Sunday in England was a day when all daughters in service in the big houses would return to their mother Church which evolved into Mother's Day as we know it today. Some give flowers and others will treat their mothers to a meal. Mother's Day is on Sunday 15th March so we have recipes we hope mum will love so give her a day off from cooking with these 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 15th March.