Real Food for Vegetarians
Format: PDF / Kindle (mobi) / ePub
If you want to step up the quality of your eating at home, then it really starts with your supermarket trolley. This book blends a host of fresh and store cupboard ingredients into great eating.
tbsp soy sauce 100 g/4 oz/1 cup wholemeal flour 100 g/4 oz/1 cup plain (all-purpose) flour A pinch of salt 100 g/4 oz/½ cup butter or margarine 150 g/6 oz/¾ cup hummus 1 egg, beaten Lemon Parmesan Peas or a crisp green salad, to serve 1 Preheat the oven to 200°C/400°F/gas mark 6. 2 Heat the oil in a saucepan and add the garlic and fry (sauté) for several minutes. 3 Add the mushrooms and cook for a few minutes, then stir in the soy sauce. Cook gently until the mushrooms are soft. Cool.
Salt and freshly ground black pepper 175 g/6 oz/¾ cup butter or margarine 15 ml/1 tbsp lime juice A twist of lime 1 Cover the beans with water and bring to the boil. Cook for 5–10 minutes until tender, then drain. 2 Meanwhile, make the sauce. Place the egg yolks in a liquidiser with the lime rind, salt and pepper and briefly blend. 3 Heat the butter or margarine until melted and when it starts to boil pour it into a jug. 4 Turn on the liquidiser and gradually pour in the butter or
match the size of the aubergine slices. Lay on top of the aubergine slices. 5 Combine the garlic, onions and cheese, then gently spread between the aubergine slices. 6 Carefully roll up the aubergine slices and secure with cocktail sticks (toothpicks). Brush with the remaining olive oil. 7 Bake for about 15–20 minutes. 8 Serve the roll-ups scattered with the torn basil leaves. Preparation time: 25 minutes Cooking time: 15–20 minutes Watercress and Courgette Soup with Stilton Serves 4
soft. Add salt to taste. 5 Serve with buttered tagliatelle and a sprinkling of chopped fresh parsley. Preparation time: 10 minutes Cooking time: 15–20 minutes Carrot and Herb Sausages Serves 4 450 g/1 lb carrots, sliced A little oil 1 onion, finely chopped 1 garlic clove, crushed 150 g/5 oz/2½ cups fresh wholemeal breadcrumbs 150 g/5 oz/1¼ cups strong Cheddar cheese, grated 5 ml/1 tsp made English mustard 45 ml/3 tbsp snipped fresh chives A sprig of rosemary, snipped Salt and
serve 1 Mix the creamed sweetcorn with the flour and gradually beat in the single cream. Stir in the paprika and seasoning. 2 Heat about 30 ml/2 tbsp of oil in a frying pan (skillet) and drop a few spoonfuls of the mixture into the hot fat. Fry (sauté) for several minutes, then flip over and fry the other side. This is a very sticky mixture, so it is important that the fat is very hot and a spatula or fish slice with a good edge is used for turning the fritters. 3 Keep the fritters warm while