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Macaroni cheese

3 Mar

Serves 2

200g macaroni
35g butter, plus extra for greasing
25g plain flour
450ml whole milk
Grating of nutmeg
½ tsp English mustard powder
50g mature cheddar
1 slice of white bread, made into crumbs
1 tbsp grated parmesan

1. Cook the macaroni in plenty of salted boiling water until tender. Meanwhile, melt 25g of the butter in a pan, and stir in the flour. Cook, stirring, for a couple of minutes, then gradually whisk in the milk until you have a smooth sauce. Cook, stirring, for a few minutes until it thickens, then add a grating of nutmeg and the mustard and stir in the cheddar until smooth. Take off the heat, and season to taste.

2. Pre-heat the grill. Drain the macaroni and rinse under cold running water. Grease a baking dish with butter, then combine the pasta and cheese sauce and tip into the dish.

3. Melt the remaining butter and then toss it together with the breadcrumbs and the parmesan. Spread over the top of the dish, Grill for about 10 minutes until golden and bubbling. Allow to stand for five minutes before serving.



Chunky puy lentil & vegetable soup

21 Feb

Serves 4

50G butter
2 medium carrots, peeled and finely chopped
2 leeks, white part only, thinly sliced
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and chopped 1/2 tsp dried chilli flakes
2 tsp dried oregano
400g tin of chopped tomatoes
200g Puy lentils 
1 litre vegetable stock
sea salt and freshly ground black pepper

Melt the butter in a large heavy bottomed saucepan. Add the carrots, leeks, onion and garlic, stirring to coat with the butter. Add a healthy pinch of salt,cover and allow to cook for about 15 minutes until the vegetables are softened, stirring occasionally.

Add the chilli flakes, oregano, lentils and stock. Cover and allow to simmer for about 30 minutes or so, until the lentils are cooked. Taste and adjust seasoning if required.Ladle into heated bowls.



Lentil,chickpea,cheese & onion burgers

13 Feb

Guilt-free fast food! Perfect in a toasted bun, these deliciously spicy burgers will become firm family favourites and are guaranteed to convert even the most committed of carnivores.

Serves 4

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne
400g can lentils, drained and rinsed
400g can chickpeas, drained and rinsed
1 tablespoon tahini paste
2 tablespoons freshly chopped parsley
1 large organic egg, beaten
100g (3 ½ oz) fresh breadcrumbs
100g (3 ½ oz) grated Gruyère
100g (3 ½ oz) feta, crumbled

plain flour, for dusting
salt and freshly ground black pepper

To serve (optional)

burger buns
shredded lettuce
sliced tomatoes
sliced red onions
sliced avocados
soured cream
tomato ketchup
pickles and relishes

Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.

Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses. Mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.


Kale & mushroom lasagne

28 Jan

This recipe is a keeper. The cheeses go so well together with the kale & mushrooms, all you need is a simple salad to go with this dish 😀

Serves 6
60g butter
1tbsp fresh thyme
800g mushrooms-sliced
2tbsp chopped tarragon
4tbsp chopped parsley
1 bunch or curly kale

60g butter
1 small onion-ginęły chopped
60g plain flour
800ml milk
375g cream cheese
1 egg
150g feta
170g gruyere
About 20 lasagne sheets
150 mozarella
50g parmasan
Salt and pepper

Firstly. Heat up a pan and add the butter,next add the thyme and mushrooms,cook for 5 minutes before adding the tarragon and parsley. Once cooked take the mushrooms out and set aside,keeping the juices separate .

In the same pan.heat up the second lot of butter and saute off the onion,and the flour and cook for a minute   before mixing in the milk,stirring continues.if you have any juices from the mushrooms,add this to the pan aswell. Keep stirring  until you have a smooth sauce. (about 10th minutes)

Next,beat the cream cheese with the egg then add to the sauce along with the fetta and gruyere. Season with salt and pepper.

Boil the kale in salted water until cooked then drain.

To assemble,place some sauce at the bottom of a large dish then add a layer of lasagne sheets,followed by more sauce,then add a layer of mushrooms and scatter over some mozzarella , repeat the layers until you have used up everything.  Ending in a layer of sauce,sprinkle over the parmasan and cook for 40 minutes at 180c until the pasta is soft .

Serve with a simple salad of rocket and vine cherry tomatoes .

Bon appetite!