For a taste sensation, try tender asparagus spears wrapped in cri SP filo pastry. The buttery
herb sauce makes the perfect accompaniment.
Ingredients:
Serves 2
4 sheets of filo pastry
50 g/2 oz/1/4 cup butter, melted
16 young asparagus spears, trimmed
For the sauce
2 shallots, finely chopped
1 bay leaf
150 ml/l/4 pint/l/3 cup dry white wine
175 g/6 oz butter, softened
15 ml/ 1 tbsp chopped fresh herbs
Salt and freshly ground black pepper
chopped chives, to garnish
1-Preheat the oven to 200oC/400oF/Gas 6. Cut the filo sheets in half. Brush a half sheet with
melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
2-Lay 4 asparagus spears on top at the longest edge, and roll up toward the shortest edge. Using
the remaining filo and asparagus spears, make three more rolls in the same way.
3-Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the
oven for 8 minutes until golden brown.
4-Meanwhile, put the shallots, bay leaf and wine into a pan. Cover, and cook over a high heat
until the wine is reduced to 45-60 ml/3-4 tbsp.
5-Strain the wine mixture into a bowl. Whisk in the butter, a bowl. Whisk in the butter, a
little at a time until the sauce is smooth and glossy.
6-Stir in the herbs and add salt and pepper to taste. Return to the pan and keep the sauce warm.
Serve the rolls on individual plates with a salad garnish, if desired. Serve the sauce separately,
sprinkled with a scattering of chopped chives
All Recipes. This is my collection of all cooking recipes and share with everyone.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Garlic Mushrooms with a Parsley Crust
These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper dish with a green salad.
Ingredients:
Serves 4
350 g/ 1 2 oz large mushrooms, stems removed
3 garlic cloves, crushed
175 g/ 6 oz/ ¾ cup butter, softened
50 g/2 oz / 1 cup fresh white breadcrumbs
50 g /2 oz/ 1 cup fresh parsley, chopped
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes, to garnish
1-Preheat the oven to 190oC/375oF/ Gas 5. Arrange the mushrooms cup side uppermost on a baking tray. Mix together the garlic and butter in a small bowl and divide 115 g/4 oz/ 1/2 cup of the butter between all the mushrooms.
2-Heat the remaining butter in a frying pan and lightly fry the breadcrumbs until golden brown.
Place the chopped parsley in a bowl, add the breadcrumbs, season with salt and cayenne pepper and mix well.
3-Stir in the egg and use the mixture to fill the mushroom caps. Bake for IO- 1 5 minutes until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes.
COOK’S T I P
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the fridge before baking.
Ingredients:
Serves 4
350 g/ 1 2 oz large mushrooms, stems removed
3 garlic cloves, crushed
175 g/ 6 oz/ ¾ cup butter, softened
50 g/2 oz / 1 cup fresh white breadcrumbs
50 g /2 oz/ 1 cup fresh parsley, chopped
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes, to garnish
1-Preheat the oven to 190oC/375oF/ Gas 5. Arrange the mushrooms cup side uppermost on a baking tray. Mix together the garlic and butter in a small bowl and divide 115 g/4 oz/ 1/2 cup of the butter between all the mushrooms.
2-Heat the remaining butter in a frying pan and lightly fry the breadcrumbs until golden brown.
Place the chopped parsley in a bowl, add the breadcrumbs, season with salt and cayenne pepper and mix well.
3-Stir in the egg and use the mixture to fill the mushroom caps. Bake for IO- 1 5 minutes until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes.
COOK’S T I P
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the fridge before baking.
Mushroom and Bean Pate
A light and tasty pate, delicious served on wholemeal bread or toast
Ingredients:
Serves 12
450 g/l lb mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
30 ml/2 tbsp vegetable stock
30 mi/2 tbsp dry white wine
400 g/14 oz can red kidney beans, rinsed and drained
1 egg, beaten
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
15 ml/1 tbsp chopped fresh thyme
15 ml/ 1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
lettuce and tomatoes, to garnish
1-Preheat the oven to 180oC/350oF/Gas 4. Lightly grease and line a non-stick 900 g/ 2 lb loaf tin. Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan. Cover and cook for about IO minutes, stirring occasionally.
2-Set aside to cool slightly, then puree the mixture with the kidney beans in a blender or food processor until smooth.
3-Transfer the mixture to a bowl, add the egg, breadcrumbs and herbs and mix thoroughly. Season with salt and pepper.
4-Spoon the mixture into the prepared tin and level the surface. Bake for 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow the pAt@ to cool completely in the tin. Once cool, cover and refrigerate for several hours. Turn out of the tin and serve in slices, garnished with lettuce and tomato.
Ingredients:
Serves 12
450 g/l lb mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
30 ml/2 tbsp vegetable stock
30 mi/2 tbsp dry white wine
400 g/14 oz can red kidney beans, rinsed and drained
1 egg, beaten
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
15 ml/1 tbsp chopped fresh thyme
15 ml/ 1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
lettuce and tomatoes, to garnish
1-Preheat the oven to 180oC/350oF/Gas 4. Lightly grease and line a non-stick 900 g/ 2 lb loaf tin. Put the mushrooms, onion, garlic, red pepper, stock and wine in a saucepan. Cover and cook for about IO minutes, stirring occasionally.
2-Set aside to cool slightly, then puree the mixture with the kidney beans in a blender or food processor until smooth.
3-Transfer the mixture to a bowl, add the egg, breadcrumbs and herbs and mix thoroughly. Season with salt and pepper.
4-Spoon the mixture into the prepared tin and level the surface. Bake for 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow the pAt@ to cool completely in the tin. Once cool, cover and refrigerate for several hours. Turn out of the tin and serve in slices, garnished with lettuce and tomato.
Potted Stilton with Herbs and Melba Toast
This starter is a great time saver, as the Potted Stilton can be made the day before, and the Melba toast will in an airtight container for up to two day.
Ingredients:
Serves 8
225 g/8 oz/ I cup blue Stilton or other blue cheese
115 g/4 oz//2 cup cream cheese
15 ml/ 1 tbsp port
15 ml/ 1 tbsp chopped fresh parsley
15 ml/l tbsp snipped fresh chives, plus extra to garnish
50 g/2 oz/ 1/2 cup finely chopped walnuts
salt and freshly ground black pepper
for the Melba toast
12 thin slice of white bread
1-Put the Stilton or blue cheese cream cheese and port into a blender or food processor and process until smooth.
2-Stir in the remaining ingredients and then season with salt and pepper.
3-Spoon into individual ramekin dishes and level the tops. Cover with clear film and chill until firm. Sprinkle with snipped chives just before serving.
4-To make the Melba toast preheat the oven to 180oC/350oF/Gas 4. Toast the d on both sides.
5-While the toast is still hot, cut 5off the crusts and cut each slice horizontally in two. While the bread is still warm, place it in a single layer on baking trays and bake for 10- 1 5 minutes, until golden brown and crisp. Continue with the remaining slices in the same way. Serve warm with the potted Stilton.
Ingredients:
Serves 8
225 g/8 oz/ I cup blue Stilton or other blue cheese
115 g/4 oz//2 cup cream cheese
15 ml/ 1 tbsp port
15 ml/ 1 tbsp chopped fresh parsley
15 ml/l tbsp snipped fresh chives, plus extra to garnish
50 g/2 oz/ 1/2 cup finely chopped walnuts
salt and freshly ground black pepper
for the Melba toast
12 thin slice of white bread
1-Put the Stilton or blue cheese cream cheese and port into a blender or food processor and process until smooth.
2-Stir in the remaining ingredients and then season with salt and pepper.
3-Spoon into individual ramekin dishes and level the tops. Cover with clear film and chill until firm. Sprinkle with snipped chives just before serving.
4-To make the Melba toast preheat the oven to 180oC/350oF/Gas 4. Toast the d on both sides.
5-While the toast is still hot, cut 5off the crusts and cut each slice horizontally in two. While the bread is still warm, place it in a single layer on baking trays and bake for 10- 1 5 minutes, until golden brown and crisp. Continue with the remaining slices in the same way. Serve warm with the potted Stilton.
Spicy Potato Wedges with Chilli Dip
The spicy crust on these potato wedges makes them irresistible, especially when served with a zesty chilli dip.
Ingredients:
Serves 2
2 baking potatoes, about 225 g/8 oz each
30 ml/2 tbsp olive oil
2 garlic cloves, crushed
5 ml/ 1 tsp ground allspice
5 ml/1 tsp ground coriander
15 ml/1 tbsp paprika
salt and freshly ground black pepper
For the dip
15 ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
200 g/7 oz can chopped tomatoes
1 fresh red chilli, seeded and finely chopped
15 ml/1 tbsp balsamic vinegar
15 ml/1 tbsp chopped fresh coriander, plus extra to garnish
1-Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.
2-Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on kitchen paper.
3-Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.
4-Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar.
5-Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt freshly ground black pepper and fresh coriander
Ingredients:
Serves 2
2 baking potatoes, about 225 g/8 oz each
30 ml/2 tbsp olive oil
2 garlic cloves, crushed
5 ml/ 1 tsp ground allspice
5 ml/1 tsp ground coriander
15 ml/1 tbsp paprika
salt and freshly ground black pepper
For the dip
15 ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
200 g/7 oz can chopped tomatoes
1 fresh red chilli, seeded and finely chopped
15 ml/1 tbsp balsamic vinegar
15 ml/1 tbsp chopped fresh coriander, plus extra to garnish
1-Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.
2-Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on kitchen paper.
3-Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.
4-Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar.
5-Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt freshly ground black pepper and fresh coriander
MARINATED VEGETABLE ANTIPASTO
This colourful selection of fresh vegetables and herbs makes a great starter when served with fresh crusty bread.
Ingredients:
Serves 4
For the peppers
3 red peppers
3 yellow peppers
4 garlic cloves, sliced
handful of fresh basil
120 ml/4 fl oz//2 cup olive oil
salt and freshly ground black pepper
For the mushrooms
450 g/1 lb open cap mushrooms, thickly sliced
60 mi/4 tbsp olive oil
1 large garlic dove, crushed
15 ml/ 1 tbsp chopped fresh rosemary
250 ml/ 8 fl oz/1 cup dry white wine
fresh rosemary sprigs, to garnish
For the olive
1 dried red chilli, crushed
grated rind of 1 lemon
120 ml/4 fl oz//2 cup olive oil
225 g/8 oz/1 1/3 cups Italian black olives
30 ml/2 tbsp chopped fresh flat leaf parsley basil leaves, to garnish
1 lemon wedge, to serve
1-Place the peppers under a hot grill. Cook until they are black and blistered all over. Remove from the heat and place in a large plastic bag to cool.
2-When the peppers are cool, remove their skins, halve the flesh and remove the seeds. Cut into strips lengthways and place them in a bowl with the sliced garlic and basil leaves. Season and then cover with oil and marinate for 3-4 hours, tossing occasionally Garnish with basil leaves.
3-Place the mushrooms in a 1arge bowl. Heat the oil in a pan and add the garlic, rosemary and wine. Bring to the boil, then simmer for 3 minutes. Season. Pour over the mushrooms.
4-Mix well and leave to cool, stirring occasionally. Cover and marinate overnight. Serve at room temperature, garnished with rosemary sprigs.
5-Place the chilli and lemon rind in a small pan with the oil. Heal gently for about 3 minutes.
Add the olives and heat for I minute more. Tip the olive mixture into a bowl and leave to cool.
Marinate overnight. Before serving, sprinkle with parsley and garnish with basil leaves. Serve with the lemon wedge.
Ingredients:
Serves 4
For the peppers
3 red peppers
3 yellow peppers
4 garlic cloves, sliced
handful of fresh basil
120 ml/4 fl oz//2 cup olive oil
salt and freshly ground black pepper
For the mushrooms
450 g/1 lb open cap mushrooms, thickly sliced
60 mi/4 tbsp olive oil
1 large garlic dove, crushed
15 ml/ 1 tbsp chopped fresh rosemary
250 ml/ 8 fl oz/1 cup dry white wine
fresh rosemary sprigs, to garnish
For the olive
1 dried red chilli, crushed
grated rind of 1 lemon
120 ml/4 fl oz//2 cup olive oil
225 g/8 oz/1 1/3 cups Italian black olives
30 ml/2 tbsp chopped fresh flat leaf parsley basil leaves, to garnish
1 lemon wedge, to serve
1-Place the peppers under a hot grill. Cook until they are black and blistered all over. Remove from the heat and place in a large plastic bag to cool.
2-When the peppers are cool, remove their skins, halve the flesh and remove the seeds. Cut into strips lengthways and place them in a bowl with the sliced garlic and basil leaves. Season and then cover with oil and marinate for 3-4 hours, tossing occasionally Garnish with basil leaves.
3-Place the mushrooms in a 1arge bowl. Heat the oil in a pan and add the garlic, rosemary and wine. Bring to the boil, then simmer for 3 minutes. Season. Pour over the mushrooms.
4-Mix well and leave to cool, stirring occasionally. Cover and marinate overnight. Serve at room temperature, garnished with rosemary sprigs.
5-Place the chilli and lemon rind in a small pan with the oil. Heal gently for about 3 minutes.
Add the olives and heat for I minute more. Tip the olive mixture into a bowl and leave to cool.
Marinate overnight. Before serving, sprinkle with parsley and garnish with basil leaves. Serve with the lemon wedge.
Chick-pea Falafel with Coriander Dip
Little balli of spicy chick-pea puree deep-fried until crisp, are served with a zesty rianderflavoured
mayonnaise.
Ingredients.
Serve 4
400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.
Add the egg, ground turmeric, garlic, cumin and about 15 ml/ I tbsp of the chopped coriander.
Process briefly to mix, then season with salt and pepper.
2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
4-Stir the remaining chopped coriander and the chilli into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.
mayonnaise.
Ingredients.
Serve 4
400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.
Add the egg, ground turmeric, garlic, cumin and about 15 ml/ I tbsp of the chopped coriander.
Process briefly to mix, then season with salt and pepper.
2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
4-Stir the remaining chopped coriander and the chilli into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.
Lebanese . Flatbread
4 pitta breads
45 ml/3 tbsp toasted sesame seeds
45 ml/3 tbsp fresh Thyme leaves, chopped
45 ml/3 tbsp poppy seeds
150 ml/ 1/4 pint/ 2/3 cup olive oil
1-Start by making Lebanese flatbread. Split the pitta breads throught the middle and carefully open them out. Mix the sesam seeds, chopped thyme and poppy seeds in mortar. Crush them lighly with a pestle to realese the flavour.
2-Stir the Olive oil. Spread the mixture lighly over the cut sides of the pitta bread. Grill until golden brown and crisp. When complexly cool, break into pieces and set aside.
3-Grill the aubergines, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander Wait for 30 minutes, then squeeze out as much liquid from the aubergines as possible.
4-Place the flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season, and process to a smooth paste. Chop half the mint and stir in.
5-Spoon into a bowl, scatter the remaining mint leaves on top and drizzle with olive oil. Serve with the Lebanese flatbread.
45 ml/3 tbsp toasted sesame seeds
45 ml/3 tbsp fresh Thyme leaves, chopped
45 ml/3 tbsp poppy seeds
150 ml/ 1/4 pint/ 2/3 cup olive oil
1-Start by making Lebanese flatbread. Split the pitta breads throught the middle and carefully open them out. Mix the sesam seeds, chopped thyme and poppy seeds in mortar. Crush them lighly with a pestle to realese the flavour.
2-Stir the Olive oil. Spread the mixture lighly over the cut sides of the pitta bread. Grill until golden brown and crisp. When complexly cool, break into pieces and set aside.
3-Grill the aubergines, turning them frequently, until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and leave to drain in a colander Wait for 30 minutes, then squeeze out as much liquid from the aubergines as possible.
4-Place the flesh in a blender or food processor. Add the garlic, tahini, almonds, lemon juice and cumin. Season, and process to a smooth paste. Chop half the mint and stir in.
5-Spoon into a bowl, scatter the remaining mint leaves on top and drizzle with olive oil. Serve with the Lebanese flatbread.
SPICED CARROT DIP
This is a delicious dip with a sweet and spicy flavour. Serve wheat crackers or fiery tortilla
chips as accompaniments for dipping.
Ingredients
Serves 4
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.
3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
DIP WITH CRISPY BREAD
This delectable Middle Eastern dish isflavoured with tahini (sesame seed paste), which gives it a
subtle hint of spice.
Ingredients:
Serves 6
2 small aubergines
1 garlic clove, crushed
60 mi/4 tbsp tahini (sesame seed paste)
25 g/l oz/1/4 cup ground almonds
juice of 1/2 lemon
2.5 ml/ 1/2 tsp ground cumin
30 ml/2 tbsp fresh mint leaves
30 ml/2 tbsp olive oil
salt and freshly ground black pepper
chips as accompaniments for dipping.
Ingredients
Serves 4
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.
3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
DIP WITH CRISPY BREAD
This delectable Middle Eastern dish isflavoured with tahini (sesame seed paste), which gives it a
subtle hint of spice.
Ingredients:
Serves 6
2 small aubergines
1 garlic clove, crushed
60 mi/4 tbsp tahini (sesame seed paste)
25 g/l oz/1/4 cup ground almonds
juice of 1/2 lemon
2.5 ml/ 1/2 tsp ground cumin
30 ml/2 tbsp fresh mint leaves
30 ml/2 tbsp olive oil
salt and freshly ground black pepper
SAFFRON DIP
Serve this mild dip with fresh vegetable crudites - it is particularly good with florets of
cauliflower.
Ingredients:
Serves 4
Small pinch of Saffron strands
200 g/7 oz fromage frais
10 fresh Chives
10 fresh Basil leaves
Salt and freshly ground Black Pepper
Vegetable crudités, to serve
1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave to infused saffron for about 3-4 minutes, stirring occasionally.
2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.
3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and stir them in.
4-Season with salt and pepper. Serve immediately with vegetable crudites.
V A R I A T I 0 N
Leave out the saffron and add a squeeze of lemon or lime juice instead. Alternatively, substitute
the saffron strands with ready-ground saffron powder.
cauliflower.
Ingredients:
Serves 4
Small pinch of Saffron strands
200 g/7 oz fromage frais
10 fresh Chives
10 fresh Basil leaves
Salt and freshly ground Black Pepper
Vegetable crudités, to serve
1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave to infused saffron for about 3-4 minutes, stirring occasionally.
2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.
3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and stir them in.
4-Season with salt and pepper. Serve immediately with vegetable crudites.
V A R I A T I 0 N
Leave out the saffron and add a squeeze of lemon or lime juice instead. Alternatively, substitute
the saffron strands with ready-ground saffron powder.
Butter Bean, Watercress and Herb Dip
This is a refreshing dip that is especially good served with fresh vegetable crudites and breadsticks.
Ingredients.
Serves 4-6
225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudités and breadsticks, to serve
1-Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.
2- Season with salt and pepper and spoon the mixture into a dish
3-Cover and chill for several hours before serving.
4-Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.
COOK'S TIP
Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.
Ingredients.
Serves 4-6
225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudités and breadsticks, to serve
1-Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.
2- Season with salt and pepper and spoon the mixture into a dish
3-Cover and chill for several hours before serving.
4-Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.
COOK'S TIP
Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.
Stuffed aubergines
INGREDIENTS
Serves 4-8
4 aubergines olive oil
1 large onion, chopped
2-3 cloves garlic, crushed
4 large tomatoes, skinned and chopped
2 tbsp/l0g fresh herbs, chopped
salt and freshly ground black pepper
4oz/100g Mozzarella cheese
4 tbsp/60ml brown breadcrumbs a little butter
1-Preheat the oven to 400oF/200oC/Gas 6. Wash the aubergines. Cut in half lengthwise and score the cut surface deeply with a knife. Sprinkle with salt and leave, cut surface down, for 30 minutes.
2-Meanwhile heat 1-2 tbsp/15-30ml oil in a pan and fry the onion and garlic until translucent.
Transfer to a bowl and mix in the tomatoes and chopped herbs.
3-Add more oil to the pan. Rinse the aubergines and pat dry. Place them cut surface down in the pan and cook gently for about 15 minutes. They absorb a lot of oil, so you will need to keep adding a little more.
4-Scoop some of the flesh out of the aubergines, mash and mix it with the rest of the filling.
Season well. Pile the filling onto the aubergines and top with thinly sliced Mozzarella.
5-Sprinkle with breadcrunibs and dot with butter. Place aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy.
Serves 4-8
4 aubergines olive oil
1 large onion, chopped
2-3 cloves garlic, crushed
4 large tomatoes, skinned and chopped
2 tbsp/l0g fresh herbs, chopped
salt and freshly ground black pepper
4oz/100g Mozzarella cheese
4 tbsp/60ml brown breadcrumbs a little butter
1-Preheat the oven to 400oF/200oC/Gas 6. Wash the aubergines. Cut in half lengthwise and score the cut surface deeply with a knife. Sprinkle with salt and leave, cut surface down, for 30 minutes.
2-Meanwhile heat 1-2 tbsp/15-30ml oil in a pan and fry the onion and garlic until translucent.
Transfer to a bowl and mix in the tomatoes and chopped herbs.
3-Add more oil to the pan. Rinse the aubergines and pat dry. Place them cut surface down in the pan and cook gently for about 15 minutes. They absorb a lot of oil, so you will need to keep adding a little more.
4-Scoop some of the flesh out of the aubergines, mash and mix it with the rest of the filling.
Season well. Pile the filling onto the aubergines and top with thinly sliced Mozzarella.
5-Sprinkle with breadcrunibs and dot with butter. Place aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy.
Devilled Eggs
INGREDIENTS
Serves 4
4 hard-boiled eggs, cut in half, lengthwise
1 ½ tbsp/23g onions, finely chopped
2 green chillis, finely chopped
1 tbsp/5ml coriander leaves, chopped
1/2 tsp/2.5ml salt
2 tbsp/30g mashed potatoes
oil for deep frying
1 tbsp/15ml plain flour
2fl oz/60ml/1/4 cup water
1-Remove the yolks and mix with the onions, chillis, coriander leaves, salt and mashed potatoes.
Put the mixture back into the egg whites. Chill for 30 minutes.
2-Heat the oil in a karai over high heat. While the oil is heating up make a bat with the flour and water. Be careful not t allow the oil to catch fire.
3-Dip the eggs into the batter and slip into the hot oil. Fry until golden, turning once.
Serves 4
4 hard-boiled eggs, cut in half, lengthwise
1 ½ tbsp/23g onions, finely chopped
2 green chillis, finely chopped
1 tbsp/5ml coriander leaves, chopped
1/2 tsp/2.5ml salt
2 tbsp/30g mashed potatoes
oil for deep frying
1 tbsp/15ml plain flour
2fl oz/60ml/1/4 cup water
1-Remove the yolks and mix with the onions, chillis, coriander leaves, salt and mashed potatoes.
Put the mixture back into the egg whites. Chill for 30 minutes.
2-Heat the oil in a karai over high heat. While the oil is heating up make a bat with the flour and water. Be careful not t allow the oil to catch fire.
3-Dip the eggs into the batter and slip into the hot oil. Fry until golden, turning once.
Vegetables in Agar-agar
INGREDIENTS
Serves 4
2 ½ cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ¼ pt thick mayonnaise
1-In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould and when the aspic is almost set, line the mould with it. Place in the fridge to set.
2-Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water. Heat the walnut oil in a pan and gently saut6 the mushrooms. Allow to cool.
3-Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the mould. Chili until set.
4-Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge with a crisp lettuce leaf and a triange of wholemeal toast.
Serves 4
2 ½ cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ¼ pt thick mayonnaise
1-In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould and when the aspic is almost set, line the mould with it. Place in the fridge to set.
2-Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water. Heat the walnut oil in a pan and gently saut6 the mushrooms. Allow to cool.
3-Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the mould. Chili until set.
4-Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge with a crisp lettuce leaf and a triange of wholemeal toast.
Mozzarella and Avocado Bees
INGREDIENTS
Serves 2
1 ripe avocado
4oz/100g Mozzarella cheese
1 tbsp/15ml olive oil
1 tbsp/15ml tarragon vinegar
salt and freshly ground black pepper
1-Cut the avocado in half and remove the stone. With a palette knife carefully remove the skin from each half of the avocado. Lay the avocado halves flat-side downwards and cut horizontally into ¼ in / 1 cm slices.
2-Cut semi-circular slices from the Mozzarella, with 4 extra semi-circles for wings.
3-Arrange the cheese slices between the avocado slices to form the striped body of the bee, and arrange the wings at the sides. Mix the oil and vinegar together and season well. Pour over the bees and serve.
Serves 2
1 ripe avocado
4oz/100g Mozzarella cheese
1 tbsp/15ml olive oil
1 tbsp/15ml tarragon vinegar
salt and freshly ground black pepper
1-Cut the avocado in half and remove the stone. With a palette knife carefully remove the skin from each half of the avocado. Lay the avocado halves flat-side downwards and cut horizontally into ¼ in / 1 cm slices.
2-Cut semi-circular slices from the Mozzarella, with 4 extra semi-circles for wings.
3-Arrange the cheese slices between the avocado slices to form the striped body of the bee, and arrange the wings at the sides. Mix the oil and vinegar together and season well. Pour over the bees and serve.
Courgette Moulds
INGREDIENTS
serves 4
1 lb/450g courgettes, sliced
1 onion, chopped
2 tbsp/30ml lemon juice
2 tsp/l0 ml fresh coriander leaves, chopped
4oz/100g fromage blanc
salt and freshly ground black pepper
1 sachet agar-agar
2/3 cup/150ml/ ¼ pt natural low fat yoghurt
5 tbsp/75ml/3fl oz skimmed milk
1 egg yolk
1 tsp/5ml curry paste
1-Place the courgettes and onions in a saucepan with 2xl5mlsp/2tbsp water and the lemon juice. Cover and cook over a gentle heat for 8-10 minutes, or until softened.
2-Cool slightly and puree in a food processor or blender. Add the coriander leaves, cheese and seasoning and puree until smooth. Leave until lukewarm.
3-Sprinkle the agar-agar over 2 tbsp/30ml water in a cup. Stand in a saucepan of hot water and stir to dissolve. Add to the puree and pour into four 2/3 cup/150ml/ ¼ pt ramekin dishes. Chill for 1-1 1/2 hours until set.
4-Meanwhile mix the yoghurt, milk, egg yolk and curry paste together and heat gently until slightly thickened. Do not boil. Leave to cool.
5-Pour the sauce across the base of a serving dish, loosen the moulds and turn out on to the dish.
Garnish the tops of the moulds with chervil and serve.
serves 4
1 lb/450g courgettes, sliced
1 onion, chopped
2 tbsp/30ml lemon juice
2 tsp/l0 ml fresh coriander leaves, chopped
4oz/100g fromage blanc
salt and freshly ground black pepper
1 sachet agar-agar
2/3 cup/150ml/ ¼ pt natural low fat yoghurt
5 tbsp/75ml/3fl oz skimmed milk
1 egg yolk
1 tsp/5ml curry paste
1-Place the courgettes and onions in a saucepan with 2xl5mlsp/2tbsp water and the lemon juice. Cover and cook over a gentle heat for 8-10 minutes, or until softened.
2-Cool slightly and puree in a food processor or blender. Add the coriander leaves, cheese and seasoning and puree until smooth. Leave until lukewarm.
3-Sprinkle the agar-agar over 2 tbsp/30ml water in a cup. Stand in a saucepan of hot water and stir to dissolve. Add to the puree and pour into four 2/3 cup/150ml/ ¼ pt ramekin dishes. Chill for 1-1 1/2 hours until set.
4-Meanwhile mix the yoghurt, milk, egg yolk and curry paste together and heat gently until slightly thickened. Do not boil. Leave to cool.
5-Pour the sauce across the base of a serving dish, loosen the moulds and turn out on to the dish.
Garnish the tops of the moulds with chervil and serve.
Stuffed Tomatoes
INGREDIENTS
Serves 4
8 English (small) tomatoes, or 3 beef (large) tomatoes
4 hard-boiled eggs, cooled and peeled
6 tbsp/90ml mayonnaise
1 tsp/5 ml garlic paste
salt and freshly ground black pepper
1 tbsp/15ml parsley, chopped
1 tbsp/15ml white breadcrumbs for the beef (large) tomatoes
METHOD
1-Skin the tomatoes, first by cutting out the core with a sharp knife and making a incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
2-Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so
that the tomatoes will sit squarely on the plate. Keep the tops if using small tomatoes, but not for
the large tomatoes.
3-Remove the seeds and inside, either with a teaspoon or small, sharp knife. Mash the eggs with the mayonnaise, garlic paste, salt, pepper and parsley.
4-Fill the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oii and black pepper to prevent from drying out. Cover with plastic film and keep.
NOTE
For large tomatoes, the filling must be very firm, so it can be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise, add enough white breadcrumbs until the mixture is the consistency of mashed potatoes. Season well, to taste. Fill the tomatoes, pressing down firmly until level. Refrigerate for I hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Serves 4
8 English (small) tomatoes, or 3 beef (large) tomatoes
4 hard-boiled eggs, cooled and peeled
6 tbsp/90ml mayonnaise
1 tsp/5 ml garlic paste
salt and freshly ground black pepper
1 tbsp/15ml parsley, chopped
1 tbsp/15ml white breadcrumbs for the beef (large) tomatoes
METHOD
1-Skin the tomatoes, first by cutting out the core with a sharp knife and making a incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
2-Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so
that the tomatoes will sit squarely on the plate. Keep the tops if using small tomatoes, but not for
the large tomatoes.
3-Remove the seeds and inside, either with a teaspoon or small, sharp knife. Mash the eggs with the mayonnaise, garlic paste, salt, pepper and parsley.
4-Fill the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oii and black pepper to prevent from drying out. Cover with plastic film and keep.
NOTE
For large tomatoes, the filling must be very firm, so it can be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise, add enough white breadcrumbs until the mixture is the consistency of mashed potatoes. Season well, to taste. Fill the tomatoes, pressing down firmly until level. Refrigerate for I hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Babagannouch
the lids at a jaunty angle. If keeping to serve later, brush them with olive oii and black
INGREDIENTS
Serves 6 - 8
3 aubergines
4 cloves garlic
2 tbsp/30ml tahini
1/2 tsp/2 1/2g cumin seeds
1/2 tsp/2 ½ g chilli powder
juice of 3 lemons
salt to taste
chopped parsley
olives
1-Grill aubergines until the skin blackens.
2-Cool slightly in a paper bag and peel off most of the charred skin.
3-Mash the softened aubergine with the remaining ingredients and blend until fully combined.
Garnish with parsley and olives and serve warm with pitta bread. -
INGREDIENTS
Serves 6 - 8
3 aubergines
4 cloves garlic
2 tbsp/30ml tahini
1/2 tsp/2 1/2g cumin seeds
1/2 tsp/2 ½ g chilli powder
juice of 3 lemons
salt to taste
chopped parsley
olives
1-Grill aubergines until the skin blackens.
2-Cool slightly in a paper bag and peel off most of the charred skin.
3-Mash the softened aubergine with the remaining ingredients and blend until fully combined.
Garnish with parsley and olives and serve warm with pitta bread. -
Guacamole
INGREDIENTS
Serves 2-4
2 large ripe avocados
Vegetarian Recipes Collection CanadaOnlineBusiness A feast of delightful vegetarian dishes
© Copyright 2003 - CanadaOnlineBusiness http://www.canadaonlinebusiness.com Page 12 of 333
2 large ripe tomatoes
1 bunch spring onions
1-2 tbsp/15-30ml olive oil
1-2 tbsp/15-30ml lemon juice
salt and freshly ground black pepper
2 green chillies
METHOD
1-Remove the flesh from the avocados and mash. Skin the tomatoes, remove the seeds and chop finely. Chop the spring onions.
2-Mix vegetables together with olive oil and lemon juice and season to taste. Garnish with
chopped green chillies and serve, chilled, as a dip or with hot pitta bread
Serves 2-4
2 large ripe avocados
Vegetarian Recipes Collection CanadaOnlineBusiness A feast of delightful vegetarian dishes
© Copyright 2003 - CanadaOnlineBusiness http://www.canadaonlinebusiness.com Page 12 of 333
2 large ripe tomatoes
1 bunch spring onions
1-2 tbsp/15-30ml olive oil
1-2 tbsp/15-30ml lemon juice
salt and freshly ground black pepper
2 green chillies
METHOD
1-Remove the flesh from the avocados and mash. Skin the tomatoes, remove the seeds and chop finely. Chop the spring onions.
2-Mix vegetables together with olive oil and lemon juice and season to taste. Garnish with
chopped green chillies and serve, chilled, as a dip or with hot pitta bread
Hummus
INGREDIENTS
Serves 4
1 ¼ cups/225g/8oz dried chick peas, soaked overnight
1 bouquet garni
1 small onion, sliced
2 cloves garlic, crushed
juice of 2 lemons
4 tbsp/60ml/2oz tahini paste
3 tbsp/45ml olive oil
salt and freshly ground black pepper
1 tomato, sliced
sprig of parsley
METHOD
1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender.
2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.
3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender.
Add the cooked chick peas and process to a smooth paste.
4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed pitta bread.
Serves 4
1 ¼ cups/225g/8oz dried chick peas, soaked overnight
1 bouquet garni
1 small onion, sliced
2 cloves garlic, crushed
juice of 2 lemons
4 tbsp/60ml/2oz tahini paste
3 tbsp/45ml olive oil
salt and freshly ground black pepper
1 tomato, sliced
sprig of parsley
METHOD
1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and onion. Bring to the boil then simmer gently for 1 ¾ -2 hours, or until tender.
2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.
3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender.
Add the cooked chick peas and process to a smooth paste.
4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed pitta bread.
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