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Favourite vegetarian recipe?
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My son and daughter in law coming for dinner Monday, need some suggestions for a veggie supper please.
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Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
This is a good starter, that goes well with the tagine...
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
A not so spicy dish.....
Leek & Cabbage Gratin
3 Leeks, trimmed and cut into 1cm slices
1-2 Cloves garlic, thinly sliced
100ml Hot stock
1tbs Tarragon
1 small cabbage, cored and shredded into 1cm strips.
250ml Double cream
Handful of fresh breadcrumbs
Small handful of freshly grated parmesan or any other strong hard cheese
Olive oil
Heat oil in a saucepan amd sweat the leeks with the garlic for 5 minutes or beginning to soften and add the hot stock, simmer for 3-5 minutes or until just tender. Add the cabbage to the pan and put a lid on to steam for a further 2-3 minutes. Add the tarragon and cream and season well with salt and pepper.
Pour the leeks and cabbage into a gratin dish.
Scatter with cheese and breadcrumbs, drizzle with a little oil.
Place in an oven preheated to 180C and bake for 30 minutes or until crisp and brown on top.
Leek & Cabbage Gratin
3 Leeks, trimmed and cut into 1cm slices
1-2 Cloves garlic, thinly sliced
100ml Hot stock
1tbs Tarragon
1 small cabbage, cored and shredded into 1cm strips.
250ml Double cream
Handful of fresh breadcrumbs
Small handful of freshly grated parmesan or any other strong hard cheese
Olive oil
Heat oil in a saucepan amd sweat the leeks with the garlic for 5 minutes or beginning to soften and add the hot stock, simmer for 3-5 minutes or until just tender. Add the cabbage to the pan and put a lid on to steam for a further 2-3 minutes. Add the tarragon and cream and season well with salt and pepper.
Pour the leeks and cabbage into a gratin dish.
Scatter with cheese and breadcrumbs, drizzle with a little oil.
Place in an oven preheated to 180C and bake for 30 minutes or until crisp and brown on top.
Yes Squash is so delicious and seasonal.
Here's another recipe
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Otherwise you could do a simple vegetarian Cottage pie with green veg on the side.
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or you could make pizzas
Plenty of ideas here
http://
Here's another recipe
http://
Otherwise you could do a simple vegetarian Cottage pie with green veg on the side.
http://
or you could make pizzas
Plenty of ideas here
http://
We love tomato tart tatin, and it's so easy. You need puff pastry, cherry tomatoes, basil, live oil, honey (opt) sugar, salt and pepper, and a little cheese (also optional)
Roll out the puff pastry to fit whatever pan you are cooking it in (it needs to be big enough to tuck in all round). Put enough cherry tomatoes in the baking tin to cover the bottom of it. Season with the salt and pepper, and add a tiny bit of sugar. Sprinkle with a little honey and olive oil, and scatter the basil leaves on top. Cover with the puff pastry, making sure to tuck it in all round. Bake in a hot oven till the pastry is well risen, then invert a plate over it. Be very careful, as the juices will be hot. Turn the whole thing upside down, so that the pastry is on the bottom with tomatoes on top. Sprinkle the cheese on top and stick it under a hot grill till melted. Delicious - and none if us are vegetarians!
Roll out the puff pastry to fit whatever pan you are cooking it in (it needs to be big enough to tuck in all round). Put enough cherry tomatoes in the baking tin to cover the bottom of it. Season with the salt and pepper, and add a tiny bit of sugar. Sprinkle with a little honey and olive oil, and scatter the basil leaves on top. Cover with the puff pastry, making sure to tuck it in all round. Bake in a hot oven till the pastry is well risen, then invert a plate over it. Be very careful, as the juices will be hot. Turn the whole thing upside down, so that the pastry is on the bottom with tomatoes on top. Sprinkle the cheese on top and stick it under a hot grill till melted. Delicious - and none if us are vegetarians!
Mushroom tart
Ingredients
500g mushrooms (I would go for portobello or chestnut)
100g soft butter
4 cloves of garlic, sliced
4 tablespoons of chopped parsley
350g defrosted puff pastry
Method
Preheat the oven to 220°C
Slice the mushrooms not too thickly
Mix the butter with the garlic
Fry the mushrooms in a pan with half the garlic butter
Stir in the parsley
On a lightly floured surface, roll out the pastry into a rectangle
Place the pastry on a baking sheet
Using a knife, score a smaller rectangle 1 1/2 inches from the edge of the pastry
Fill the innermost rectangle with the mushroom mixture
Place in the oven and bake for 15minutes
Take out the oven and dot the remaining butter over the mushrooms and pastry rim
Put back in the oven for 5-7minutes until the pastry is golden
Ingredients
500g mushrooms (I would go for portobello or chestnut)
100g soft butter
4 cloves of garlic, sliced
4 tablespoons of chopped parsley
350g defrosted puff pastry
Method
Preheat the oven to 220°C
Slice the mushrooms not too thickly
Mix the butter with the garlic
Fry the mushrooms in a pan with half the garlic butter
Stir in the parsley
On a lightly floured surface, roll out the pastry into a rectangle
Place the pastry on a baking sheet
Using a knife, score a smaller rectangle 1 1/2 inches from the edge of the pastry
Fill the innermost rectangle with the mushroom mixture
Place in the oven and bake for 15minutes
Take out the oven and dot the remaining butter over the mushrooms and pastry rim
Put back in the oven for 5-7minutes until the pastry is golden
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