Ingredients:
- 4 oz macaroni
- 1 oz butter or margarine
- 1 oz flour
- ¾ pint full or semi-skimmed milk
- 4 oz grated mature cheddar cheese
- Salt and cayenne pepper
- ½ teaspoon made mustard
- Browned breadcrumbs
- Parsley and sliced tomato for garnish
Method:
- Break the macaroni into short lengths and cook in boiling salted water until just tender.
- Melt the fat in a pan, add the flour and blend well. Cook for a minute or two without colouring.
- Gradually add the milk, stirring all the time. Bring to the boil and boil for 3 minutes.
- Add 3 oz of the grated cheese, the mustard, salt and pepper and macaroni. Mix well.
- Pour into a greased ovenproof dish. Sprinkle the remainder of the cheese and the breadcrumbs on top.
- Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 20 minutes until brown.
- Alternatively brown under a hot grill.
- Garnish with sprigs of parsley and sliced tomato.
Nice served with a green salad. Very filling.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by
Submitted by Beth
Ingredients:
- 2 medium yellow onions
- 1 medium to large butternut squash
- 1 medium to large sweet potato
- 1 can chickpeas
- 3-4 tbsp. Korma curry spice powder
- 2 cloves garlic
- Olive or vegetable oil
- Salt to taste
Method:
- Chop the onions and fry them in a little oil until transparent, adding the garlic after a few minutes.
- Meanwhile, skin and chop the potato and squash into 1 inch chunks so that they will cook relatively quickly.
- Add three tbsps of Korma curry spice powder to the onions (you can use your own curry spices if you know what you like, I just haven’t figured out the proper ratios yet for my taste) and stir. You may need to top up the oil so as not to burn the mixture.
- After one or two minutes, add the potato and squash and cover with water. You can add another spoonful of curry powder here if you want a strong curry flavor.
- Bring to a boil, then simmer until the potatoes and squash break easily with a fork.
- Add chickpeas when they seem almost ready, so that the chickpeas will soften for 3-4 minutes.
- Transfer soup to blender in batches and blend until smooth. Add salt to taste.
This is a healthy dinner with protein and veg, only a few ingredients. Enjoy!
Serves 4-6.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1½ lb peeled potatoes
- 2 medium onions
- 2 stalks celery
- 2 pints stock or water
- Sprig of mint
- Sprig of parsley
- 6 peppercorns
- Salt
- 1 oz butter or margarine
- 1 oz flour
- ½ pint full or semi-skimmed milk
Method:
- Slice the potatoes, onions and celery and put into a pan with the stock, salt and the mint, parsley and peppercorns tied in a piece of muslin.
- Cook over a low heat until the vegetables are tender.
- Rub through a sieve.
- Melt the fat in a pan and the add the flour, blend well and let it cook for a minute or two without colouring.
- Add the puree, gradually stirring all the time, bring to the boil and cook for at least 3 minutes, stirring constantly.
- Add the milk and re-heat without boiling.
- Before serving sprinkle with chopped parsley.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Submitted by titch
This is so cheap, is simple, tastes fab – enough for 3 -4 people
4 or five large potatoes (more if for more people)
1 large onion (or more to taste)
1 pint chicken or veg stock made from stock cube of choice and boiling water
optional – half a swede
black pepper – optional
- Peel (or not) the potatoes, and slice thinly ish!
- The same with onions and swede.
- Put layer of potatoes, to cover bottom of dish, then some onion, then some swede, then potato, onion, swede – a little black pepper every once in a while is nice, and continue in this way to the top of the dish.
- Pour over stock (add more if needed, it should not cover the potatoes).
- Put on lid or foil cover and bake in a moderate oven around 180 deg or equivalent for around 1 hour, then remove lid.
- Dot top with butter/margarine/olive oil and let bake again for around 1/2 hour.
A meal in itself, very tasty but could be a veg accompaniment.
Filed under Recipe, Vegetarian Recipes by
Submitted by sunshineband
Here’s my version of dhal, quantities don’t need to be exact but I have given some as a bit of a guide!
You will need:
split mung beans (those orangey pink lentils in the supermarket in bags) about 8 oz
half an onion
half a lemon
2 bay leaves
2 green chillies slit open
half teaspoon of turmeric
couple of table spoons of sunflower oil OR largish knob of butter with a teaspoon of oil
3 or 4 dried red chillies
medium sized onion cut into fine slices/rings
tablespoon of either mustard seeds or cumin seeds or fennel seeds
largish pinch of ground asafetida* (can miss this out if you don’t like it or haven’t got any)
To make the dhall:
Pick over the lentils to make sure there are no little stones
Wash thoroughly, put in large saucepan with half onion, lemon, green chillies, turmeric and bayleaf and enough water to cover to a depth of 2 ins.
Bring to boil, skimming off any froth and throwing this away
Simmer partly covered for about 20 minutes, until lentils are soft enough to squash easily.
Take out all flavourings and discard.
Add salt.
While they are cooking make the tarka topping:
Heat up oil or oil/butter mix (the oil stops the butter burning) in frying pan
Add the dried chillies, asafetida and seeds carefully as they will splutter.
Put in the finely sliced onion and cook until brown and crisp. Low/medium heat, don’t stir too much
Pour contents of frying pan over the top of the lentils and serve immediately
Plain rice and green salad go really well with this, or any Indian bread like naans, or hot buttered toast.
Cooking rice
I have also put in our way of cooking rice as it is foolproof and dead simple. You can cook it while the dhall is cooking.
1. Put three quarters of a cup of rice per person in a medium size saucepan and rinse unitl water runs clear. Don’t mess about too much with it or starch is released and the rice will be sticky.
2. Put cold water in until it covers the rice to the depth of your first knuckle of your middle finger, half way up the knuckle.
3. Bring to the boil, cover and turn down heat to low and leave it alone for 18 to 20 minutes.
4. There should be no water left. Fluff up the rice and serve (if you leave the lid on the pan the rice will stay warn for about half an hour).
You can add cardamom seeds, bay leaf, lemon etc with the water, or salt if you like.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Submitted by mrs bouguet
This is easy and adaptable. (the measurements are for 2 people)
75 gms risotto or long grain rice
1 chopped onion
1 or 2 chopped garlic cloves
juice and zest 1 lemon
60 gms butter
1 tblspn olive oil (can be another oil if you prefer)
450 mls chicken or vegetable stock
50 gms of home grown rocket (or buy a small bag)
Heat 25 gms of the butter and the olive oil in a frying-pan add the onion, lemon zest and garlic and cook gently until soft.
Add a little rice and stir to coat everything together. After a couple of minutes add 75 mls of the stock and boil for another 2 minutes, stirring constantly. Then add the stock a little at a time, and continue to add as the rice absorbs the liquid, continue to do this until all the stock has been used (for some of the time, I usually cover the pan with its lid) up and rice is soft with just a little crunch to it.
Finally add the remaining butter, lemon juice and rocket and season according to taste.
If you want to you can adapt risotto and use anything else you have to hand, ie: a few bits of cooked left-over chicken, a wrinkled pepper, leek, etc.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Submitted by Moosey
2 veg oxos
2 onions
2 potatoes
8 carrots
4 parsnips
1 small swede
1 lemon in half
¼ cup cous cous
3 cloves garlic
1 tin chick peas
2 tsp garam masala
2 tins tomatoes
2 tsp mustard powder
dash worcester sauce
salt and pepper to taste
2 pints boiling water
Chop all vegetable into stew size pieces. Soften onion and garlic in a pan, when soft add spices and salt and pepper then add the water and stock cubes. Bring to the boil and add the veg, cook until veg is soft. Add all remaining ingredients and cook in a medium oven until stew is thick. Serve with a few chopped herbs on top and some crusty bread.
It’s a great use anything stew and you can use leeks, kale, whatever is in the fridge. I usually make with Chicken oxos and Lamb stock works well too but thought I would keep it as a veggie recipe!
Makes enough for 4 big portions.
Filed under Recipe, Vegetarian Recipes by
Submitted by Ice
1 shallot or half a small onion
1tin chopped tomatoes
Olive oil, extra virgin if you have some
1tsp red wine vinegar
1tsp tomato puree, optional
1 tsp sugar
Any fresh or dried herbs. Basil, thyme, oregano, parsley etc
Salt and pepper
Crème fraiche, mascarpone or cream if you have some.
Cheese, whatever you have to hand
Soften shallot in oil. Add red wine vinegar and reduce until it has practically all evaporated. Add tomatoes, tom puree, sugar, salt and pepper and dried herbs if using. (Add fresh herbs at the end). Mascarpone is best and if you are making this for more than one is well worth buying. Stir in about a tablespoonful.
Enough pasta for one person or two at a stretch. Sprinkle with cheese.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Submitted by poultrygeist
A nice one to hold your feet to the floor.
Potato and Leek Crunch
300g/10oz potatoes, scrubbed
150g/5oz leeks, washed
a sprig of rosemary
1x400g/14oz can chopped tomatoes, drained
a pinch of chilli powder
300ml/0.5pt cheese sauce *
75g/3oz breadcrumbs
25g/1oz butter or margarine, melted
50g/2oz sunflower seeds, browned under the grill
1 scant tbs chopped raw onion
Cut the potatoes and leeks into small dice. Cover with water, add the rosemary and simmer for 8-10 mins, or until the vegetables are tender but still slightly crisp. Drain thoroughly and remove the rosemary.
Mix the cooked vegetables with the drained tomatoes. Season to taste with a little chilli powder, then fold in the cheese sauce. Pour into an ovenproof dish.
For the topping, mix the breadcrumbs with the melted butter or margarine and fold in the sunflower seeds and raw onion. Mix thoroughly.
Spread the topping over the vegetables. Bake at 180C/350F/gas mark 4 for 25-30 mins or until golden brown and crisp on top.
* cheese sauce
40g/1.5oz plain flour
40g/1.5oz butter or margarine
450/5fl oz milk
50-75g/2-3oz grated cheese
bay leaf (optional)
salt and pepper
Put all the ingredients into a saucepan and whisk continuously with a wire whisk over a medium heat until the sauce comes to the boil and becomes smooth. Simmer for 5 mins to allow the flour to cook thoroughly, stirring occasionally with a wooden spoon. Remove the bay leaf, add cheese, salt and pepper and stir until the cheese has melted.
You can also add different vegetables and increase the quantities. Sweet potato, squash and carrots work well.
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- Two large handfuls rocket
- About 10 walnuts, pecans or other unsalted nuts
- Garlic clove peeled
- About 1in of Parmesan thinly sliced
- salt
- olive oil
Method:
- Put all the dry ingredients in a food processor and start it running.
- Gradually pour in the olive oil with machine on until you have a thickish bright green liquid – takes about 4 mins.
- Serve stirred through pasta, with grilled goats cheese, with bruschetta, withtomatoes, on roasted veg.
Stores for months in fridge in screw top jar or you can freeze it. You can do the same thing with basil.
Filed under Recipe, Vegetarian Recipes by