Categotry Archives: Vegetarian
Nana’s Watercress Soup
Watercress – 2 bunches de-stalked Leeks – 3 large 2 Medium potatoes 2oz butter or margarine 1.5 pints light chicken stock or vegetable stock if catering for veggies 1/4 pint double cream salt & pepper In a heavy based saucepan fry the potato and leeks gently in the butter/margarine for a few minutes. Add a splash of stock and the watercress, cover and leave on a low heat for 20 minutes, stirring occassionally. Add the rest of the stock and [...]
Coleslaw
Ingredients: small white cabbage 2 large carrots ½ red onion 4 tablespoons good mayonnaise 1 teaspoon wholegrain mustard 1 teaspoon lemon juice salt and pepper to season Shred the cabbage with a sharp knife into thin strips that are a comfortable size to eat. Grate the carrot on the coarsest side of the grater. Slice the onion as finely as you can. Toss the vegetables with the mayonnaise, mustard and lemon juice, taste for seasoning and add however much salt and pepper [...]
Tortilla Español / Spanish Omelette
Ingredients: Olive oil 1 large onion, chopped 1 clove garlic, crushed 2 medium-sized potatoes, peeled and diced 6 eggs, beaten Heat oil in a pan over a medium low heat. Add the diced potatoes, onion and garlic. Lightly season with salt and pepper. Gently fry until golden-brown and potatoes softened. Add the beaten eggs, stir and then cook on a low heat until it is firm to 3/4 height, about 10-12 minutes. Put a plate on top of the pan [...]
Roasted Pepper Salad
Ingredients 2 red peppers 2 yellow/orange peppers 2 green peppers 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar small clove of garlic salt & pepper Preheat the oven to 200ºC (400ºF, gas mark 6). Brush the peppers with a little of the olive oil and arrange them in a shallow roasting tin. Roast for about 35 minutes or until the pepper skins are evenly darkened, turning them 3 or 4 times. Place the peppers in a polythene bag and leave [...]
Chilled Beetroot Consommé
Ingredients: 700 g (1 & 1/2 lb) raw beetroot peeled and chopped 10 large spring onions, chopped A sprig of thyme 1 clove of garlic, crushed A few parsley stalks A bay leaf A 2 inch strip orange zest 2 & 1/2 pints of water 1 cucumber 1 tablespoon red wine vinegar 1 tablespoon lemon juice Salt and freshly milled black pepper To garnish: 5 fl oz natural or low fat yoghurt 2 tablespoons snipped chives Put the prepared beetroot [...]