Category Archives: Vegetarian

St Agur, Avocado & Pecan Salad

Holidays, Salads, Vegetarian

  • Chopped assorted salad leaves-I used baby spinach, rocket and little gem.
  • Tomatoes-about two small for each person
  • finely sliced red onion-only a very small amount
  • Half an avocado per person
  • Six pecan halves per person- roughly chopped
  • a few thin slices of courgette(optional)
  • 1oz St Agur cheese cut into small cubes
  • 1 rasher back bacon grilled and cut in small dice
  • An extra mustardy vinaigrette

Chop leaves into fork sized pieces and toss with a little vinaigrett in a bowl. Put in individual bowls.
Add chopped tomatoes, onion, avocado scooped with a teaspoon into small bits, pecans, courgettes, bacon and cheese. Grate over some black pepper and add a little more vinaigrette to each bowl- not too much or you overpower the other flavours.

Lentil and Avocado Salsa

Holidays, Hot & Spicy, Salads, Side Dishes, Vegetarian

  • For Two as a side dish
  • 1 cup puy lentils
  • diced cucumber
  • diced avocado
  • diced red onion
  • chopped coriander
  • chopped flat leaf parsley
  • finely diced red chilli
  • olive oil
  • juice of a lime

Cook lentils in boiling water until tender. salt after cooking and add oil to drained lentils.
Add all other ingredients. Quantities are very variable depending on amount needed.
Chill until required

24 Hour Salad

Salads, Vegetarian

  • Chopped Iceberg lettuce
  • Chopped celery
  • Chopped spring onion
  • Frozen peas
  • Cooked streaky bacon-chopped
  • Mayonnaise mixed with a little sugar
  • Grated mature cheddar

Layer all ingredients in a bowl (glass looks pretty) in the order given. Make sure the mayo goes right to the edge to seal. Quantities are variable as you like.
Cover with clingfilm and serve next day.

Marathon Scones

Cakes and Muffins, Desserts, Family Favourites, Vegetarian

This recipe was very kindly given to me when visiting a town called Marathon near the Big Bend national park in Texas. the lady who made them first was Barbara Novovitch. Do try this they are great.
INGREDIENTS

  • 2 cups plain flour
  • 1 tbsp baking powder
  • 1/2 teasp salt
  • 1/4 cup sugar
  • 1/2 cup chopped dried fruit (Apricots Prunes Mango Blueberries Cranberries Papaya all work well or any mixture)
  • 1/4 cup raisins
  • 1 1/4 cup double cream
  • Glaze 1oz of butter melted and a little more sugar

Combine flour, baking powder,salt,sugar, dried fruit and raisins in a bowl. Stir in the cream with a fork mixing until the dough holds together in a sticky mass. Lightly flour a board and turn out the dough kneading it eight or ten times until it holds together well. Pat into a circle about 10 inches round. Paint the melted butter on top and sprinkle on the extra sugar. Cut into 12 wedges and place on an ungreased baking sheet about 1 inch apart. bake at 220deg C or 200 in fan assisted oven for 16 to 17 minutes until golden brown,

THESE ARE BEST ON THE DAY THEY ARE MADE

Aubergines with Goat’s Cheese and Cherry Tomatoes

Holidays, Main Courses, Starters, Vegetarian

  • 2 large aubergines, about 225g/8oz each
  • 2-3tbsp olive oil
  • 1 red pepper, halved, seeded and chopped
  • 3 shallots, chopped
  • 175g/6oz cherry tomatoes
  • 175g/6oz firm goat’s cheese, sliced
  • 2 tsp chopped fresh thyme
  • Seasoning

1. Preheat the oven to 200C/400F/Gas 6. Cut the aubergines in half, prepare and salt. Brush cut sides with a little oil, place on a baking sheet and bake for 35-40 minutes until the flesh is tender.

2. Scoop out the flesh to within 1cm/1/2in of the skin. Chop the flesh, then heat one tablespoon of the oil and fry the pepper and shallots until soft. add the flesh and seasoning, mixing well.

3. Pile the mixture back into the shells. Arrange the tomatoes and goat’s cheese in alternate lines along the top. Drizzle over the remaining oil and sprinkle with the thyme. Return to the oven for 20-25 minutes.

Serves 4