Category Archives: Vegetarian

Roasted Vegetable Paella

Main Courses, Side Dishes, Starters, Vegetarian

  • 75g/23/4oz courgettes, cut into 2.5cm/1in chunks
  • 75g/23/4oz aubergines, cut into 2.5cm/1in chunks
  • 1/2 red onion, peeled and cut into chunks
  • 1 small stick celery, cut into 2.5cm/1in chunks
  • 1/2 red or yellow pepper, deseeded and cut into bite-sized pieces
  • 75g/23/4oz cherry tomatoes, halved
  • 1 small clove garlic, chopped
  • 1 bay leaf
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 2tbsp virgin olive oil
  • Salt and pepper
  • 75g/23/4oz basmati rice, washed and drained
  • 300ml/1/2 pint chicken or vegetable stock
  • Chopped fresh herbs to serve

1. Preheat oven to 200C/400F/Gas 6. Put all the vegetables in a large roasting pan or shallow ovenproof dish with the garlic and herbs. Sprinkle with olive oil, season well with salt and pepper and roast for about 45 minutes or until all the vegetables are tender and beginning to brown slightly at the edges.

2. Put the rice in a small ovenproof dish, put the vegetables on top and pour over the stock. Cook in the oven for about 1 hour or until all the liquid has been absorbed and the rice is tender. Serve on hot plates sprinkled with fresh herbs.

Spicy Bean & Cucumber Salad

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

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Spicy Tomato Beans

Hot & Spicy, Main Courses, Side Dishes, Vegetarian

  • 225g/8oz french beans, trimmed
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 large beef tomato, roughly chopped
  • 1 tbsp tomato puree
  • 3 tbsp water
  • 1/2 tsp tabasco sauce
  • 1/4 tsp sugar
  • 1 tbsp fresh chopped basil
  • 2 tbsp low-fat yoghurt

1. Cut the french beans in half. Heat up a pan of salted water, add the beans, cook for 5 minutes, then drain.

2. Heat the olive oil in a pan. Add the sliced onion and crushed garlic and fry gently until soft and just beginning to brown. Then add the chopped beef tomato, tomato puree, water, tabasco sauce and sugar. Bring to the boil, cover the pan and simmer gently for 5 minutes.

3. Add the cooked beans tot he tomato mixture along with the chopped basil and salt and pepper. Cover again and cook for a further 5 minutes over a medium heat. Finally, stir in the natural yoghurt and serve.

Serves 4

Onion Soup

Holidays, Soups, Vegetarian

  • 1350g/3lbs onions
  • Coarse salt
  • 3 large tbsp beef dripping
  • 4-5 heaped tbsp plain flour
  • 4 pints stock
  • Tomato puree
  • Pesto
  • Fresh parmesan to serve

1. Slice onions and place in a pan with coarse salt and beef dripping. Cook in low oven for about 2 hours.

2. Add plain flour and boiling stock until pan is full again, about 4 pints of stock. Put back in oven and cook until creamy.

3. Remove from oven and liquidise. Add some tomato puree and a small quantity of pesto.

4. Serve with freshly grated parmesan. Flavour improves with maturity.

Cheese and Tomato Rice

Family Favourites, Main Courses, Vegetarian

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 1 red pepper, coredd, seeded and sliced
  • 1 garlic clove, finely chopped
  • 300g/10oz long grain rice
  • 1 litre/13/4 pints chicken or vegetable stock
  • Can of chopped tomatoes
  • 100g/4oz mature cheddar, cubed
  • Chives and salad leaves to garnish

Preparation time: 15 minutes
Cooking time: 45 – 50 minutes

1. Preheat oven to 180c/Gas 4/fan oven cook from cold at 160c. Heat the oil in a large flameproof casserole, then cook the onion and red pepper over a medium heat for about 5 minutes until soft and golden. Add the chopped garlic and cook for a further minute.

2. Stir in the rice until completely coated in oil, then add the stock and tomatoes, and season with salt and pepper. Bring to the boil and simmer for 5 minutes until nearly all the liquid has been absorbed.

3. Scatter over the cheese, cover the casserole and cook in the oven for about 30 minutes until the rice is tender. Leave for 5 minutes before garnishing with chives and salad.

Serves 4