SUMMER MEZE

　

SUMMER MEZE

MEZE

Hi and welcome to our Vegetarian Kitchen. Forget the barbecue and instead invite your friends to a 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!

　

　

CAULIFLOWER CHEESE

CAULIFLOWER CHEESE

Hi, and welcome to our Vegetarian Kitchen. This week our recipe is for an old favourite - "Cauliflower Cheese" with the addition of Stilton Cheese to give it a kick! A lovely light lunch or supper dish.

CAULIFLOWER CHEESE

(serves 4)

INGREDIENTS
l Large Cauliflower (about 1 lb)(450g)

4oz Mature Cheddar Cheese (grated)

3oz Stilton (crumbled)

2oz Butter

2oz Flour

400ml Milk (about 3/4 Pint)

salt & pepper to taste

Chopped Parsley for garnish


METHOD
Preheat oven to 190C/375F/Gas 5.

Take the cauliflower and separate into florets. Bring a large saucepan of water to the boil and add the cauliflower florets, simmer for 5 minutes. Drain immediately.

In another pan, melt the butter, stir in flour, cook for 1 minute. Remove from heat and stir in the milk, keeping the sauce smooth. When all the milk has been added return to heat and simmer for 1 minute. Stir again, and the sauce should thicken. Remove from heat.

Add 3oz of the Cheddar (keep 1oz for the topping) and stir. Add the crumbled Stilton Cheese and stir thoroughly. Add salt & pepper to taste.

Place the cauliflower florets in an ovenproof dish, pour the cheese sauce over the cauliflower and sprinkle with the remaining Cheddar Cheese.

Bake in oven for 25 - 30 minutes until golden. Sprinkle with chopped Parsley. Serve hot.

Serve with wholemeal rolls.

　

SPAGHETTI WITH GARLIC & CHILLI SAUCE

　

SPAGHETTI WITH GARLIC AND CHILLI SAUCE

(Serves 4 to 6)

Hi, and welcome to our Vegetarian Kitchen. This week we are off to the Med. for this classic Italian dish which is unusual in that it doesn't often appear on restaurant menus in this country. It is delicious (especially for lovers of garlic).

INGREDIENTS
1 lb Spaghetti

1 Green or Red Chilli (chopped)

4 Garlic cloves (crush if you have a garlic crusher, if not chop)

2oz Grated Parmesan Cheese (or mature Cheddar)

1 teaspoon basil

6 Tablespoons Olive Oil

4 oz Butter

Salt & Pepper to taste


METHOD

In a large saucepan bring plenty of water to the boil, add spaghetti and cook al dente (about 12 minutes) but test. Drain in a colander.

Heat butter and oil in saucepan, saute garlic until soft (do not brown or burn), add chopped Chilli, basil, and stir quickly. Remove from heat, add spaghetti and stir or toss.

Put in large serving dish or bowl, top with grated cheese. Serve.

TOMATO SALAD

A nice side salad of tomatoes would go very well with this. Simply slice the tomatoes in a bowl, drizzle olive oil over them and sprinkle with fresh basil leaves, salt and black pepper. Enjoy a taste of Italy with a glass of red or white Italian wine.

　


　

ORIENTAL STIR FRY

　

Hello and welcome again to our Vegetarian Kitchen, and we have a delicious recipe from the Far East - "Oriental Stir-fry " - using Tofu and Noodles. Rain and showers are promised this week but we hope you will enjoy this colourful dish. We don't need to mention that this dish is nutritious, low fat and economical but it is. Invite your friends to supper and enjoy.

　

"ORIENTAL STIR-FRY"

Serves 4

　

INGREDIENTS
4oz /100g TOFU

400ml Can Coconut Milk

300g Dried Egg Noodles

3 fresh tomatoes

3 Spring onions

1 Green Chilli (or 1 teaspoon Chilli Powder)(or you could use one Green Pepper)

4 tablespoons vegetable oil

chopped coriander or parsley to garnish

Salt and Black Pepper

　


METHOD
Put noodles in a bowl, cover with boiling water and leave to stand. (3 minutes) Drain.

Drain Tofu and cut into squares. Chop the tomatoes and slice the Spring onions. Chop Green Chilli

Heat oil in a Wok (if not use a large frying pan). Fry Spring onions and chilli, add chopped tomatoes. Stir-fry for 2 or 3 minutes. Add Tofu, coconut milk, and noodles to pan and stir. Stir fry for about 4 minutes. Season with salt and black pepper to taste.

Decorate with chopped coriander or parsley. SERVE.

Green Tea or Lemon Tea would go very well with this dish, or a dry white 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!

VEGGIE SPINACH QUICHE

Hi, and welcome to our Vegetarian Kitchen. We should perhaps have mentioned that although this is a strictly vegetarian kitchen our recipes are not vegan. One or two, e.g. our special "Chilli Non Carne" and "Spicy Lentil Soup" are suitable for Vegans. The recipe this week is "SPINACH AND CHEESE QUICHE" and as it contains milk and eggs it is not for Vegans.

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.

VEGGIE BOLOGNESE SAUCE

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. Lasagne. Use this recipe later when we give our recipe for Lasagne.

　

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.

　

SERVE with pasta of your choice