175 g/6 oz wholemeal breadcrumbs
50 g/2 oz margarine
50 g12 oz chopped mixed nuts
1 small onion, grated
2 X 15 ml spoons/2 tbsp Parmesan cheese
2 x 15 ml spoons/2 tbsp sunflower seeds
1 x 5 ml spoon/ 1 tsp sesame seeds
grated rind of 1/2 lemon
25 g/1 oz margarine
225 gI8 oz flat mushrooms,
1 large courgette, sliced
450 g/ 1 lb tomatoes, skinned and sliced
juice of 1/2 lemon
salt and freshly ground black pepper
- Pre-heat the oven to 190°C/375°F/ gas 5.
- For the croustade, rub the margarine into the breadcnimbs. Mix in the remaining ingredients. Press half of the mixture into a greased ovenproof dish.
- To make the filling, melt the margarine in a pan and gently fry the mushrooms and courgettes until tender. Place on top of the croustade base and top with a layer of sliced tomatoes. Sprinkle over the lemon juice and season to taste. Top with remaining croustade mixture and press down firmly. Bake for 30 minutes, until golden.
Replace filling with 1 quantity Leek in Cheese Sauce.
Omit fried mushrooms and courgettes and replace with 450 g/1 lb steamed broccoli
A Greek-style filling that can be used to stuff all sorts of vegetables. Without the cheese, it also makes a good savoury rice dish to accompany meat dishes.
4 red green or yellow peppers
4 x 15 ml spoons/4 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
150 g16 oz cooked long-grain rice
2 tomatoes, skinned and chopped
6 x 15 ml spoons/6 tbsp tomato puree
6 x 15 ml spoons/6 tbsp chopped fresh mint
salt and freshly ground black pepper
50 g/2 oz feta cheese, crumbled
or ricotta or fine cottage cheese 6 x 15 ml spoons/6 tbsp water
1 x 5 ml spoon/ 1 tsp marjoram
- Pre-heat oven to 180°C/35017/ gas 4.
- Remove the tops from the peppers and deseed. Blanch in boiling water for 3 minutes then remove and place upside down to drain.
- Heat the oil and fry the onion for 4 minutes, add the garlic and continue to cook until the onion is soft and clear. Combine with the rice, tomato, half of the tomato puree, the mint and seasoning to taste. Bring the mixture to the boil and cook for 5 minutes, stirring constantly. Add the cheese, and check the seasoning.
- Spoon the filling into the peppers. Mix the remaining tomato purée with the water and marjoram and season lightly. Place peppers tightly packed in a baking dish and pour the sauce around them. Bake for about 30 minutes until the peppers are tender.
Omit tomatoes from recipe but use 8 large tomatoes for’stuffing. Cut the tops
off the tomatoes and remove the flesh, taking care to leave the shells undamaged. Proceed as above, using the tomato flesh in the stuffing.
Cook the courgettes whole in boiling water for 5 minutes. Drain, cool slightly and cut in half lengthwise. Scoop out the flesh leaving the shells intact. Add the courgette flesh to the filling with the rice. Proceed as for stuffed peppers.
Blanch the peppers in 4 x 15 ml/4 tbsp water on HIGH for 1 minute. Cook the stuffed peppers for 9-12 minutes on HIGH until tender, turning once.
Make 1 quantity of basic nut mixture. Shape into 6-8 patties and coat in wholemeal breadcrumbs, pressing well into the surface. Shallow fry in hot sunflower oil for about 4 minutes on each side until browned.
Prepare as for nut roast above. Spread about 2 x 15 ml spoons/2 tbsp tomato ketchup over the base of the tin, then press in half of the nut mixture. Spread with about 1 x 15 ml spoon/1 tbsp tomato ketchup and then sprinkle 50 g/2 oz Caerphilly cheese over the top. Press the remaining nut mixture into the tin. Bake as for nut roast.
Pre-heat oven to 180°C/350°F/gas 4.
Make one quantity of the basic nut mixture. Press into a greased 500 g/1.1 lb loaf tin. Bake for 30 minutes, until golden-brown. Serve cold or hot with a quantity of Tomato Sauce if desired.
You will find that nut loaf slices better chilled.
300 g/12 oz turnips 300 g/12 oz carrots 300 g/12 oz swede 2 sticks celery, sliced 175 g/6 oz shallots, peeled
2 medium leeks, thickly sliced
2 x 15 ml spoons/2 tbsp oil
240 ml/8 fl oz vegetable or chicken stock
225 g/8 oz can chopped tomatoes pinch mixed herbs
salt and freshly ground black
2 tsp cornflour
125 g/4 oz wholemeal plain flour
125 g/4 oz plain flour
2.5 m1/1/2 tsp salt
2 x 5 ml spoons/2 tsp baking powder
50 g/2 oz margarine
2.5 ml/1/2 tsp dried sage
1 tbsp chopped parsley
50 g12 oz cheddar cheese,
150 ml/15 fl oz plain yoghurt
2 x 15 ml spoons/2 tbsp milk
- Heat the oven to 190°C/375°F/Gas 5. Peel the turnips, carrots and swede and cut into similar size chunks. Heat the oil in a large frying pan, add all the vegetables and cook over a medium high heat until they begin to brown a little. Turn into a casserole dish, pour over the stock, tomatoes with their juice and season with the herbs, salt and pepper. Cover and cook for 30 minutes in the oven. Blend the cornflour with a 1 x 15 ml spoon/1 tbsp of water, remove the casserole from the oven and stir cornflour into the vegetables. Cover and return to the oven for a further 10 minutes.
- Put the flours into a bowl with the salt and baking powder, rub in the margarine. Add the sage, parsley and cheese then mix to a soft dough with the yoghurt and milk. Lightly knead the dough until smooth then roll out to about 1 cm thick. Using a 5 cm/2 in cutter, cut out rounds. Take the casserole from the oven, increase the temperature to 200°C/ 400°F/Gas 6. Remove the lid and arrange the rounds of dough, slightly overlapping, on top of the vegetables, brush the tops with a little milk. Cook for a further 20 minutes until the topping is risen and golden.
Many people equate vegetarian eating with nut roast — but most of those who mock have not tried it. This version is full of taste and texture and it’s very filling, so serve it with a light vegetable dish or salad. The basic mixture can be used to make a variety of different dishes, and can often be substituted for minced meat.
2.5 g/1 oz margarine
1 onion, chopped
1 large carrot
225 g/8 oz mixed nuts: almonds, cashews, hazelnuts, peanuts, pecans or walnuts
100 g/4 oz wholemeal bread 200 ml/7 fl oz vegetable stock
2 x 5 ml spoons/2 tsp yeast extract
1 x 5 ml spoon/1 tsp sage salt and freshly ground black pepper
- Melt the margarine in a small pan and cook the onion gently until soft and clear. Meanwhile, grind the carrot, nuts and bread until quite fine in a food processor. Pour the stock and yeast extract into the pan with the onions and stir until the extract has dissolved. Combine with the nut mixture, sage and seasoning.
- The dishes include nut-based dishes and baked vegetable dishes and flans can be completed in 1 hour.
- Many people equate vegetarian eating with nut roast – but most of those who mock have not tried it. This version is full of taste and texture and it’s very filling, so serve it with a light vegetable dish or salad. The basic mixture can be used to make a variety of different dishes, and can often be substituted for minced meat.
Omit the eggs and you have a delicious vegetable stew called `peperonata’ which is perfect with lamb or with grilled white fish. Served cold it also makes a good salad dish. Piperade is excellent served with warm bread and a mixed bean salad.
2 x 15 ml spoons/2 tbsp olive oil 4 peppers (mixture of green, red
and yellow), deseeded and
2 onions, sliced
1 clove of garlic crushed
4 tomatoes, skinned and sliced salt and freshly ground black pepper
4 x 15 ml spoons/4 tbsp milk
Heat the oil in a large frying-pan and add the peppers, onions and garlic. Cover the pan and allow vegetables to sweat (soften gently without colouring) over a low heat, stirring occasionally, until the peppers and onion are soft. Add the tomatoes and cook for a couple of minutes, then cover the pan and cook for a further 5 minutes. Season to taste.
Meanwhile, beat together the eggs and milk with a balloon whisk for 2 minutes. Pour into the vegetable mixture and stir with a wooden spoon until the cooked egg has completely blended with the vegetables. Serve immediately.
This is a lovely, rich pasta sauce, perfect for all occasions and incredibly quick to make.
300 g/10 oz pasta shells (conchiglie)
1 x 15 ml spoon/1 tbsp oil
100 g/4 oz Gorgonzolg at room temperature
150 ml/ pint double cream salt and freshly ground black pepper
Cook the pasta shells in plenty of rapidly boiling salted water, to which the oil has been added, until just tender, about 7-12 minutes. Beat together the cheese and cream using a wooden spoon. Place in a double-boiler over the cooking pasta until heated through and amalgamated (a heatproof bowl could be placed directly onto the pan provided the base of the bowl does not touch the water). Season the sauce taking care not to over-salt. Drain the pasta and toss with the sauce.
Cook the sauce on MEDIUM for 3 minutes, stirring once. If you are anxious to reduce your fat intake, use a buttermilk-based cream substitute in this dish.
To freeze pasta dishes, undercook the pasta by about 2 minutes. To serve, place in a covered dish in a moderately hot oven until heated through, stir occasionally. Alternatively, cook on HIGH in the microwave for 5 minutes, leave to stand for 2 minutes, stir, then heat for 2 minutes and leave to stand again, stir. Repeat the 2-minute cycle until hot. Reheat pasta dishes that have not been frozen in a double boiler over simmering water or in the microwave on HIGH.
300 g/10 oz penne
1 x 15 ml spoon/1 tbsp oil 100 g/4 oz frozen peas
I quantity rich Béchamel sauce with Nutmeg grated Parmesan cheese
Bring a pan of salted water to the boil. Add the oil (to stop the pasta sticking together). Drop in the penne and cook rapidly for 5-7 minutes, until the pasta is soft but still a little undercooked. Add the peas and cook for a further 3 minutes until both penne and peas are cooked. Drain thoroughly. Toss in the rich Béchamel sauce and sprinkle with Parmesan cheese to serve.
For non-vegetarians add chopped smoked ham to the sauce.