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Vegetarian


                         Please scroll down to view the following VEGETARIAN recipes
 
BRARE RABBIT (an adaptation of Welsh Rarebit)
CHAMPNEYS STUFFED PEPPERS
CHEESE & LENTIL FLAN
CHEESE PUDDING
CORN FRITTERS
CORN FRITTERS
FRIED PLANTAIN
GARLIC AND HERB STUFFED MUSHROOMS
GLOUCESTER PIE - VEGETARIAN
MACARONI CHEESE WITH VEGETABLES
NUT ROAST
ROAST COURGETTE CANOES
ROASTED VEGETABLE BAKE
ROQUEFORT, ROAST PEPPERS AND PASTA
SPINACH SOUFFLÉ
SWEET PEPPER TART
THE QUICKEST QUICHE EVER
VEGETABLE CHEESE & NOODLE HOT POT
VEGETABLE PUREE
VEGETABLE STIR FRY

 
BRARE RABBIT (an adaptation of Welsh Rarebit)               Serves 2
I definitely feel that this recipe needs an introduction. It sounds very odd I know but, believe me, it’s a winter Sunday night 'what do I fancy to eat' kind of snack, and it really does hit the spot - it's quite sickly so you don't need too much.

4 slices of white bread, toasted
Enough grated mild or medium cheddar cheese to cover 4 slices (thinly)
Good squirt of tomato ketchup (Heinz essential)
Good squirt of salad cream (Heinz essential)
Good squirt of Worcester sauce (Lee & Perrins essential)
VERY hot preheated grill
And a baking tray

Get your grill going a.s.a.p. - make sure it's really hot.

In a mixing bowl put in your grated cheese, tomato ketchup, salad cream and Worcester sauce - mix it all together until you get a reddy brown looking mixture (try it cold, it’s good).

Toast your bread slices and when they have cooled down a bit spread the cheese goop onto the slices (you need to cool the toast down a bit to prevent sogginess). Make sure you get to all the edges (or they will burn) then put the slices onto a baking tray and under the grill as close to the heat as possible.

Now watch the cheese melt and the toast crisp up. The corners will go browner and after about 4-5mins the cheese will begin to develop lovely brown spots on the top - this is the sign that you can take them out.     Done!

Cut your slices in half and you should have a lovely brown speckled top and gooey cheese underneath - delicious served in front of the telly with a cold drink and no knife or fork.  


CHAMPNEYS STUFFED PEPPERS
Must be healthy!

1 red pepper per person
Half a cup of brown lentils per person
1 onion
Curry powder or paste
Olive oil
Wedge of Brie cheese (optional)

Clean and halve longways the red peppers and slow roast in a little olive oil.  Meanwhile cook the lentils according to instructions, until soft.

Finely chop the onion and sauté until soft. Add a level dessert spoon of curry powder or paste, stirring over the heat for a minute. Add the drained lentils and stir until well mixed.

Stuff each half pepper with the lentil mixture. Add a nice slice of Brie and return to the oven to melt the cheese, or place under a hot grill.

You can eat the peppers hot or cold.     They are better hot if you have added the cheese. 


CHEESE & LENTIL FLAN                   Serves 4

12oz (340g) pastry to make flan case
12oz (340g) cheese
2oz (57g) lentils
2 eggs
1/2oz (15g) margarine
1oz (28g) onion
1oz (28g) dried milk
1 teaspoon mustard
salt and pepper

Grate cheese.       Bring lentils to the boil and simmer for 15 to 20 minutes.

Add all ingredients together for a nice moist mixture.

Add to flan case and bake at Gas Mark 6 (200°C/400°F) for 20 minutes


CHEESE PUDDING
A very easy lunch dish, a recipe given to me by my mother-in- law and now popular with our Grandchildren.

1 breakfast cup breadcrumbs
1 breakfast cup of grated cheese
1 egg
¾ pint milk
Nut of butter
Salt and pepper

Beat the egg and mix with the milk, breadcrumbs, cheese and seasoning.

Pour into a greased oven dish and dot with butter.

Bake in a slow oven at 150ºC for 30 to 45 mins until set and golden brown.


CORN FRITTERS

1 tin sweetcorn
1 egg
Plain flour
Pinch of salt

Empty the contents of the tin of sweetcorn into the blender together with an egg and a pinch of salt.

Blend until consistent, turn out into a bowl and add enough plain flour to make it easy to fry in tablespoons until brown.

Drain well on crumpled kitchen paper and keep warm in the oven until ready to serve.


CORN FRITTERS                 Makes 6

110g (4oz) self raising flour
310g (12oz) can corn kernels, drained
50g (2oz) grated strong cheese
2 eggs, lightly beaten
1 tablespoon butter
salt

Sift flour and salt into bowl. Add corn and cheese and mix well.
Make a hole in the centre. Pour eggs into hole and stir until just mixed.
Divide mixture into six even portions.
Melt half the butter in the frying pan.

Add three portions of mixture to the pan, about 3cm apart.
Cook fritters over medium heat for 3 minutes or until underside is golden.
Turn fritters over with an egg slice.
Cook other side for 3 minutes or until golden.
Remove from pan and drain on paper towel.
Keep warm.

Repeat with the rest of the butter and mixture.   If liked, add one tablespoon chopped chives or parsley to the mixture before cooking.


FRIED PLANTAIN
This was my favourite dish whilst growing up in Nigeria where we knew it as ‘Dodo’. It is also very popular in the West Indies. It is a sweet yet savoury side dish that is great with any rice meal.

4 plantain (a longer savoury version of the banana)
Sunflower oil
Salt

Make sure that the plantains are very ripe (personal preference). Peel off the skins and cut into thin slices. Sprinkle 3 pinches of salt onto the cut plantain, and then work the salt in with your fingers.

Warm up a frying pan of oil (use as much oil as you would for a fry-up). Then fry the plantain, flipping them over at regular intervals so that they don’t burn. Wait until they go golden brown (personally I like it when they start to get crispy) then remove, draining as much oil as possible.

Delicious! 


GARLIC AND HERB STUFFED MUSHROOMS                  Per person:

1 very large or 2 medium flat field mushrooms
1 tablespoon fresh bread crumbs (made in food processor from stale slices of bread)
1 heaped teaspoon fresh chopped herbs, like parsley, coriander, thyme or a pinch of mixed dried herbs or chopped spring onions
½ clove of garlic
10g (½ oz) butter
Salt and freshly ground black pepper
1-2 slices of lightly toasted bread and butter or circles of bread fried golden in a little hot oil
Sprigs of shredded lettuce, lightly dressed for decoration

Preheat oven 180ºC (170ºC fan ovens).

Slice off mushroom stalks, and chop and peel mushrooms if necessary.

Put butter in a small pan and melt over low heat. Add crushed garlic and cook gently for about 1 minute. Add breadcrumbs and herbs and seasoning.

Pile breadcrumb mixture onto upturned mushrooms and place mushrooms on a baking tray. Can be left now to be cooked later.

Bake mushrooms in mod-hot oven for about 15-20 minutes - watch that they don’t overcook and so shrink too much in size.

Serve hot on lightly buttered warm toast circles (cut round a saucer) and garnished with lightly dressed sprigs of salad.


GLOUCESTER PIE - VEGETARIAN                Serves 4

8 slices bread (preferably one day old)
butter
100g (4oz) Double Gloucester cheese
250g (8oz) skinned tomatoes
150ml (1/4 pint) milk
1 standard egg
1 level teaspoon made mustard
1/2 teaspoon salt
shake of pepper
extra 25g (1oz) butter

Cut crusts from bread. Butter slices thickly.
Sandwich together in pairs, with thinly sliced cheese and slices of tomato.
Cut each sandwich into 4 triangles. Arrange in buttered shallow heatproof dish.

Beat milk with egg, mustard and salt and pepper to taste. Pour into dish over sandwiches.

Leave to stand for 1/2 hour (or until bread has absorbed all the liquid).

Dot top with pieces of extra butter.

Bake just above centre of moderately hot oven, Gas Mark 5 (190°C/375°F) for 25 to 30 minutes (or until top is crisp and golden).

Serve with a green vegetable or green salad.


MACARONI CHEESE WITH VEGETABLES                    Serves 4

225g (8oz) carrots
225g (8oz) courgettes
4 celery sticks
175g (6oz) macaroni
300ml (1/2 pint) vegetable stock or water
50g (2oz) butter or margarine
50g (2oz) flour
100g (4oz) strong cheddar cheese
milk
salt and pepper

Finely slice the vegetables.
Cook macaroni in boiling salted water until al dente and drain.
Put prepared vegetables in pot with stock and bring to the boil, then simmer for 5 minutes and drain, reserving the stock.
Make the stock up to 600ml (1 pint) with milk.

Melt the butter in a saucepan, stir in flour and cook for 1 minute.

Stir in the stock and cook for a further few minutes, until sauce has thickened.

Off the heat, stir in 3oz (75g) cheese and season to taste.
Add the macaroni and vegetables to the sauce.
Spoon into a flame-proof dish, sprinkle with remaining cheese and place under a hot grill until golden.

Variations on this recipe may be created by simply using a different combination of vegetables: mushrooms, peas, leeks, onion, tomatoes, artichokes etc. can all be substituted. 


NUT ROAST

4 oz nuts (broken cashews/unsalted peanuts)
4 oz breadcrumbs (no crusts)
2 oz margarine
2 oz flour
½ pint stock (made with 2-3 teaspoons Marmite)
1 egg
Pinch of mixed herbs
Onion, fresh tomatoes, mushrooms, celery - as desired

In a large saucepan melt the margarine, mix in the flour and slowly add the stock.

Stir in the nuts, breadcrumbs, beaten egg, finely chopped onion, roughly chopped tomatoes, etc, and the herbs.

Taste, and add more Marmite if necessary.

Put the mixture into a greased casserole dish.

Cook for 30 mins at 200ºC, 400ºF, Gas Mark 6.


ROAST COURGETTE CANOES                   Serves 4
A simple and delicious way to eat bland courgettes.

2 medium courgettes
1 small onion, finely chopped
40g (11/2oz) dry stuffing mix
small knob butter
enough stock to cover dry stuffing mix

Oven temperature: Gas Mark 5 (190°C/375°).
Wash and dry courgettes, cut ends off and then cut in half lengthwise.

Scoop out white flesh, so courgettes resemble hollowed out canoes (try to avoid breaking through skin).
Put scooped out white flesh, onion and stock in pan and bring to boil, simmer for 2 minutes.
Remove from heat.
Add dry stuffing and butter to pan and mix well.

Place canoes into greased roasting pan, divide mixture evenly between canoes.

Put in middle of oven for approx. 30 minutes.    Serve hot with roast chicken, turkey or pork.


ROASTED VEGETABLE BAKE                Serves 4
This dish keeps the flavours of the vegetables separate and retains a little crunch.

2 red or white onions
1 or 2 red or yellow peppers
1 courgette
1 bulb of fennel
2 garlic cloves or a whole bulb if you like
6–8 mushrooms
6–8 tomatoes on the vine
3–4 scrubbed potatoes
your favourite cheese

Heat the oven to Gas Mark 6 (200°C/400°F).

Skewer 3 or 4 potatoes, drizzle with oil and pop in the oven (keep the skins on to crisp up nicely).
Chop all vegetables into chunks and cut the tomatoes across the equator.

Place in a large roasting tray along with the whole garlic.

Drizzle with olive oil and sprinkle with salt and pepper.

I usually put the tomatoes on a separate tray and add some fresh rosemary from the garden.

When all the vegetables have roasted until soft, mix together in a casserole dish, peel the tomatoes and squeeze out the garlic puree of the soft bulb or cloves and stir in.

When the potatoes are cooked with crunchy skins, slice up loosely and place on top to seal in the flavours.

Finish with a layer of cheese. use Vintage Caerphilly (really yummy) or hard goats cheese.

Bake in the oven for 20 minutes.



ROQUEFORT, ROAST PEPPERS AND PASTA                 Serves 4
This is just a quick and easy supper dish which can be adjusted to whatever vegetables may be in store.
6 oz pasta e.g. fusilli, farfalle, penne
2 tablespoons olive oil
8 oz shallots, or 2 or 3 red onions
3 sweet peppers
4 oz Roquefort cheese, diced
Italian seasoning
Fresh basil leaves

Cook the pasta.

Peel the shallots/onions and cut into quarters. Cut peppers into 6 or 8 slices and arrange all in an oven-proof dish with olive oil. Bake in oven at 200°C, Gas Mark 6, for 45 minutes.

Stir in pasta and seasoning (to taste) and bake for another 10-15 minutes.

Arrange Roquefort cheese on top, with the basil leaves; and serve. 


SPINACH SOUFFLÉ                Serves 4

2 lbs frozen spinach, thawed and drained
1 lb cottage cheese
4 oz strong cheddar cheese, grated
2 oz butter, diced
4 eggs, beaten
4 tablespoons self raising flour

Mix all the ingredients together.

Spoon into a greased soufflé dish or casserole and bake for 1 hour at 180ºC, Gas Mark 4.

Allow to cool for 10 mins before serving.


SWEET PEPPER TART
This is delicious, and looks pretty.
Use a 21cm round, loose-bottomed tart tin.
Shortcrust pastry
8ozs plain flour
4ozs fat
Milk

Filling
1 red pepper
1 yellow pepper
1 large onion
2 eggs
Milk
Seasoning
Parmesan or strong Cheddar cheese, optional

Rub fat into flour until it resembles fine breadcrumbs. Add sufficient milk to bind. Chill and refrigerate for 20 mins. Roll out and line tin.

De-seed and cut peppers into strips, peel and slice onion, and brown both in a mixture of cooking oil and butter in a frying pan. Transfer to tart tin and distribute evenly.

Whisk eggs, milk and seasoning and pour over the peppers and onions, so they are pretty well covered.    Sprinkle with Parmesan or strong Cheddar, not essential but jolly nice.

Bake at 200oC, Gas Mark 6 for approx. 30 mins or until set.


THE QUICKEST QUICHE EVER
Ready made shortcrust pastry from the supermarket chiller cabinet - unless you have more time than I do and want to make your own

I tub of Mascarpone cheese
2 large free range organic eggs
Either 2 tins of asparagus or a very large bunch of fresh asparagus
Salt and pepper

Pre-heat oven at about 150ºC.

Prepare and cook fresh asparagus or drain tinned asparagus.  Roll out pastry and line quiche dish.

Beat the eggs into the Mascarpone cheese and season well. Pour into the pastry case and arrange asparagus spears onto the cheese mixture.

Bake in a moderate oven until cooked (approx 30 minutes).
 
Other filling suggestions:
Mushroom and bacon
Salmon and broccoli
Smoked mackerel and horseradish
Any fish (particularly salmon or cod) with lots of
chopped fresh coriander and freshly squeezed lemon juice added to the cheese mixture
Courgettes, green, red or yellow peppers with
mushrooms and Parmesan cheese
Sliced (cooked) new potatoes with spinach and nutmeg 

VEGETABLE CHEESE & NOODLE HOT POT              Serves 4

225g (8oz) flat noodles
1 medium onion
25g (1oz) butter
300 ml (1/2 pint) basic white coating sauce
2 level tablespoons tomato purée
50g (2oz) chopped hazelnuts
225g (8oz) cottage cheese
salt and pepper
50g (2oz) crumbled Lancashire cheese

Garnish - 1 sliced tomato - parsley

Cook noodles in boiling salted water until tender. Drain.
Chop onion. Fry gently in butter until golden.
Stir cooked noodles and fried onion into sauce.
Add purée, hazelnuts and cottage cheese.
Mix thoroughly. Season to taste with salt and pepper.

Transfer to 1 litre (2 pint) buttered heatproof dish and sprinkle with cheese.
Re-heat just above centre of moderately hot oven, Gas Mark 5 (190°C/375°F) for 20 to 25 minutes (or until top is golden).
Garnish with tomato slices and parsley.


VEGETABLE PUREE

2 large onions, finely chipped
8 carrots, peeled and cooked
1 swede, peeled and cooked
2 parsnips, peeled and cooked
Cheese for grating
Almonds

The carrots, swede and parsnips should be roughly equal in quantity.

Fry the onion until well coloured.

Cook carrots, swede and parsnips separately in lightly salted water.

Liquidise the vegetables with the onion to a puree. Add salt and pepper to taste.

Place the puree in an ovenproof dish, smooth over and sprinkle with grated cheese and halved almonds.

Re heat in a hot oven until the cheese has melted and the almonds are browned.


VEGETABLE STIR FRY
To use up surplus garden vegetables.

2 large onions, finely chopped
4 carrots, grated
4 leeks, finely sliced
1 cabbage or ½ large one, finely sliced
Finely chopped peppers to taste
1 dessertspoon olive or vegetable oil
Salt and pepper

With a heavy-based wok or large saucepan, fry the onion in the oil until translucent.

Add the remaining vegetables and stir fry.

Serve immediately.