Category Archives: Vegetarian

Camembert & Onion Parcels

Family Favourites, Starters, Vegetarian

  • 50g/2oz butter
  • 2 spanish onions, sliced
  • 2 tbsp light muscovado sugar
  • 1 tsp white wine vinegar
  • 400g packet filo pastry
  • 1 Camembert cheeses, about 250g/9oz, cut into 6 pieces
  • 6 tsp cranberry sauce
  • Seasoning

1. Melt half of the butter in a pan, then add the onions, sugar and vinegar. Cook over a low heat for 25 minutes, stirring occasionally, until the onions are carmelised.

2. Preheat the oven too 200C/400F/Gas 6. Melt the remaining butter. Cut the filo pastry into 24 15cm/6in squares. Layer four squares, one on top of the other, making a half turn each time to form a star shape. Brush each square with butter as you work; repeat with the remaining pastry to make five more stars.

3. Place a piece of cheese in the centre of each star, then top with the onions and a teaspoon of the cranberry sauce. Draw up the pastry to enclose the filling; pinch well to seal. Brush with melted butter, place on a greased baking sheet and bake for 10-15 minutes until golden brown; serve immediately.

Spinach and Lentil Curry

Holidays, Main Courses, Side Dishes, Vegetarian

  • 2 tbsp oil

    • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Scalloped Potatoes

Side Dishes, Vegetarian

  • 5-6 Large potatoes
  • 150ml/1/4 pint milk
  • 300ml/1/2 pint double cream
  • 1 tbsp cornflour
  • 100g/1/4lb Gruyere or Emmenthal cheese, grated
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • cayenne pepper
  • 2 tbsp softened butter for greasing
  • 2tbsp diced butter

1. Peel the potatoes and cut them into thin slices, then soak in cold water for 10 minutes. drain and pat dry

2. Prepare a cheese sauce. Heat the milk and double cream, then pour onto a paste made with 2 tbsp water and the cornflour. Stir in the grated cheese and simmer over a moderate heat, stirring constantly, until the cheese has melted and the sauce thickened. Season with salt, black pepper, nutmeg and cayenne pepper, then remove from heat.

3. Heat oven to 200C/400F/Gas 6.

4. Butter a medium-sized gratin dish generously. Cover the base with a layer of overlapping potatoes and season with salt, freshly ground black pepper and nutmeg.

5. Spoon one-third of the cheese sauce over the potatoes. Cover with another layer of overlapping potatoes and seson again with salt, pepper and nutmeg. Cover with half the remaining cheese sauce, and top with a third layer of overlapping potatoes. Season again and spoon over the rest of the cheese sauce. Dot with diced butter and bake for 15 minutes.

6. Reduce the oven heat to 190C/375F/Gas 5. Cover the potatoes with foil and continue to cook for 35 minutes. Remove from the oven.

7. Just before your guests sit down to lunch, remove the foil and return the dish to the oven for 20 minutes until crisp and golden on top.

Liz’s Portuguese Courgettes

Side Dishes, Vegetarian

  • 1 large onion, sliced
  • Garlic, to taste
  • 4-6 courgettes
  • Large pinch paprika
  • Large pinch rosemary
  • Salt
  • Black pepper
  • Plain flour
  • Chicken or vegetable stock
  • Large can of chopped tomatoes
  • Fresh parmesan
  • Pinch of mixed herbs
  • Large squirt tomato puree

1. Fry onion and chopped or crushed garlic. Meanwhile boil sliced courgettes in salted water until just beginning to soften.

2. To frying pan add paprika, tomato puree, rosemary, mixed herbs and flour. Stir round for 2 minutes then gradually add stock and tomatoes, until it begins to thicken.

3. Drain courgettes and add frying pan mix to courgettes. Sprinkle with grated parmesan and microwave or cook in medium oven for about 20 minutes.

4. Can be refrigerated overnight to develop flavour.

Serves 4

Bean & Mint Salad

Holidays, Salads, Side Dishes, Starters, Vegetarian

  • 420g/1 tin butter beans
  • 175g feta cheese
  • Large bunch of mint
  • 175g baby plum tomatoes, halved
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 75g pecan nuts, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Preparation time: 10 minutes

1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.

2. Mix together all the ingredients and serve.

Serves 4