Category Archives: Vegetarian

Fabulous Red Cabbage from Birgit

Side Dishes, Vegetarian
Ingredients:
 1kg (or 1) Red Cabbage – Finely Sliced on a Mandolin (This is Very Important for Texture)
4 Cloves
1 Tbsp Goosefat
2 Shallots – Finely Chopped
1 Apple – Diced Finely
300ml Red Wine
250gm Cranberries
Castor Sugar
Butter & Salt to Taste
 
 Method:
Cook the cranberries with 2 table spoons of caster sugar and 25gm of butter for 15 minutes until everything is soft.  Add this to the cabbage pot once done.
 
Saute the shallots in the goosefat, then we add 2 tablespoons of caster sugar, then we add the cabbage and the red wine and stir it well, add the apple and the cloves.  Cook on a medium temperature for about 5 minutes, then cook on a low heat for 50-60 minutes.  Add salt to taste.
 
Enjoy.
 
 
 
 
 

Cheats Cheese Souffle

Starters, Vegetarian
  • Ingredients   for six
  • 100gm parmesan cheese
  • 40gm plain flour
  • 250ml milk
  • salt, pepper, grated nutmeg
  • 30gm butter
  • 3 egg yolks
  • 2 egg whites stiffly beaten
  • 350ml double cream

METHOD  Put the milk, flour,seasoning and butter in a non stick pan and whisk over a medium heat until smooth and thick. Leave to cool for a few minutes stirring then add half the grated cheese the egg yolks .and fold in the stiffly beaten whites. Butter six individual moulds or ramekin dishes and divide the mixture between them. Place in a deep roasting tin and pour boiling water into tin until halfway up moulds. Put in oven preheated to 160 (fan) for 15 minutes until firm and spongy to touch. Butter six individual gratin dishes and scatter with a little of the remaining cheese. Turn out the souffles carefully onto the cheese in the dishes. You can then leave these overnight in fridge loosely covered with clingfilm.       When ready to serve pour 2tbsps of double cream over each and scatter the rest of the cheese. Put in oven at160 (fan) for 15 minutes until puffed and golden. Serve immediately!!!!!

 

 

 

 

 

 

 

 

 

Apricot Slice

Cakes and Muffins, Desserts, Family Favourites, Vegetarian

karen

1cup caster sugar

1 teaspoon baking powder

6oz butter cold diced

1 cup jumbo rolled oats

1 cup pecans ground in food processor

2 1/2 cups dried apricots chopped

1/3 cup marmalade

extra 1 1/2 oz butter melted

Preheat oven to 170 fan. Put the apricots in a pan with 1/2 cup water and boil gently until water absorbed. Leave to cool.

Put the flour, sugar, baking powder and butter and procedd until a sort of crumble forms. Mix in the oats and ground pecans. Reserve a cupful of the crumble and press the rest into a greased ans lined 8x12inch baking tin.Bake for 15mins until golden. Cool for 10 mins or so then spoon apricots evenly over the base. Dot over the marmalade then and sprinkle the reserved crumble over the top. Spoon on the melted butter and bake for 30-35 mins until golden. Allow to cool aompletely in the tray. Serve sliced into squares.

Moroccan Mushrooms with Chickpeas

Holidays, Vegetarian
  • 1 onion sliced
  • 2 tsp olive oil
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • pinch flaked red chilli
  • 8oz mushrooms quartered
  • 1 can chopped tomatoes
  • 1 can chickpeas drained
  • 1 tsp clear honey

Fry the onion in  the oil until softened. Add the cinnamon chilli and cumin and stir in. Add the mushrooms ,stir then add the tomatoes ,chickpeas ,and honey. Season with salt and pepper and simmer for ten minutes.

I like to serve this with couscous soaked along with some chopped dried apricots then roast pinenuts and chopped parsley added before serving

Asher Bootes Lentil Puree

Hot & Spicy, Side Dishes, Vegetarian

  • For four -easily doubled or more
  • A non-stick pan makes this a lot easier
  • 1 stalk celery
  • 1/2 a med onion
  • 1 small carrot
  • 200gm red lentils
  • 400ml water
  • leaves from a small sprig of fresh rosemary
  • salt/pepper to taste
  • I like this with any plain cooked meat but especially with baked or grilled gammon

Finely dice all the veg and cook in a little oil until soft. Add lentils water and rosemary. Simmer ver-r-ry gently stirring from time to time until lentils are soft-about 40 minutes.
season with salt and pepper

A little curry powder added as you cook the veg would make this into a great dhal for indian dishes.