Recipies

[Guest guest]

Minestrone Soup

 

Ingredients - Serves 4

 

¼lb red lentils

1 onion

2 cloves garlic

1 courgette

1 carrot

1 red pepper

¼lb sliced mushrooms

2 tablespoons tomato pureé

1 can tomatoes

Dash red grape juice

1 teaspoon basil

1 teaspoon oregano

2oz spaghetti

Salt & pepper

Fresh parsley

1½ pints vegetable stock

 

Method

• Chop the onion, crush the garlic and fry in olive oil until

softened.

• Thinly slice the courgette, carrot and red pepper, add to the

onion and cook on for a further 10 minutes.

• Slice the mushrooms, add to the pan along with the dried

herbs and seasoning, fry until softened.

• Pureé the tomatoes and add to the pot along with the lentils,

stock, tomato pureé and grape juice.

• Bring to the boil, reduce the heat and simmer for ½ an hour.

• Break the spaghetti into pieces and add to the pot, simmer

for ¼ of an hour.

• Add the parsley, and serve.

 

Mulligatawny Soup

 

Ingredients - Serves 4

 

4oz Red Lentils

1 Small Potato

½lb Carrots

1 Small Turnip or Swede (about 4 ounces)

1 Parsnip

1 Courgette

1 Onion

14oz Tin Chopped Tomatoes

1 Tablespoon Tomato Pureé

1 Teaspoon Garam Masala

1 Teaspoon Curry powder

1 Dessert Apple

2 Pints Water

2 dessert spoons Sunflower Oil

Salt & Pepper

 

Method

• Peel and dice the onion, heat the oil in a saucepan add the

onion and fry gently with the garam masala and curry powder.

• Whilst the onion is frying wash the lentils under cold

running water, it is easiest to put them in a sieve.

• As soon as the onion is soft add the water to the pan put in

the lentils and turn up the heat.

• Wash the vegetables, peeling any that are not organic, dice

into ½ to 1 inch chunks and add to the pan, along with the chopped

tomatoes and the pureé to the pan.

• Once the soup begins to boil stir and then lower the heat and

allow to simmer.

• Wash, core and small dice the apple and add to the pan.

• Cover and simmer for approximately 1 hour, until all the

vegetables are cooked.

• Season to taste and serve. This soup is a meal in itself for

four and could be a starter for 6.

 

Asparagus and Pine Nut Quiche

 

1 recipe basic pastry

1lb/450g asparagus, trimmed and chopped into 2 " (5cm) lengths

2 tbsp olive oil

4oz/110g vegan Cheshire-style 'cheese', grated

4 tbsp snipped fresh chives

1½oz/40g pine nuts, lightly toasted

250ml carton soya cream

Parmesano

 

Method

 

• Toss the prepared asparagus in the oil and roast while the

case pre-cooks. Roast until just tender.

• Remove and allow to cool a little.

• Mix with two-thirds of the 'cheese', the pine nuts and chives

and pack these into the prepared case.

• Top with the remaining 'cheese' then carefully pour over the

soya cream. Sprinkle with Parmazano and bake at 200°C for 30 minutes.

[Guest guest]

nice, thanks!

 

regards,

 

blake wilson

 

Minestrone Soup

 

Ingredients - Serves 4

 

¼lb red lentils

1 onion

2 cloves garlic

1 courgette

1 carrot

1 red pepper

¼lb sliced mushrooms

2 tablespoons tomato pureé

1 can tomatoes

Dash red grape juice

1 teaspoon basil

1 teaspoon oregano

2oz spaghetti

Salt & pepper

Fresh parsley

1½ pints vegetable stock

 

Method

• Chop the onion,

crush the garlic and fry in olive oil until

softened.

• Thinly slice the courgette, carrot and

red pepper, add to the

onion and cook on for a further 10 minutes.

• Slice the

mushrooms, add to the pan along with the dried

herbs and seasoning, fry until softened.

• Pureé the

tomatoes and add to the pot along with the lentils,

stock, tomato pureé and grape juice.

• Bring to the boil,

reduce the heat and simmer for ½ an hour.

• Break the spaghetti into pieces and add

to the pot, simmer

for ¼ of an hour.

• Add the parsley, and serve.

 

Mulligatawny Soup

 

Ingredients - Serves 4

 

4oz Red Lentils

1 Small Potato

½lb Carrots

1 Small Turnip or Swede (about 4 ounces)

1 Parsnip

1 Courgette

1 Onion

14oz Tin Chopped Tomatoes

1 Tablespoon Tomato Pureé

1 Teaspoon Garam Masala

1 Teaspoon Curry powder

1 Dessert Apple

2 Pints Water

2 dessert spoons Sunflower Oil

Salt & Pepper

 

Method

• Peel and dice the onion,

heat the oil in a saucepan add the

onion and fry gently with the garam masala and curry powder.

• Whilst

the onion is frying wash the lentils under cold

running water, it is easiest to put them in a sieve.

• As soon as the onion is

soft add the water to the pan put in

the lentils and turn up the heat.

• Wash the vegetables, peeling any that are not

organic, dice

into ½ to 1 inch chunks and add to the pan, along with the

chopped

tomatoes and the pureé to the pan.

• Once the

soup begins to boil stir and then lower the heat and

allow to simmer.

• Wash, core and small dice the apple and add

to the pan.

• Cover and

simmer for approximately 1 hour, until all the

vegetables are cooked.

• Season to taste and serve. This soup is a meal in

itself for

four and could be a starter for 6.

 

Asparagus and Pine Nut Quiche

 

1 recipe basic pastry

1lb/450g asparagus, trimmed and chopped into 2 " (5cm) lengths

2 tbsp olive oil

4oz/110g vegan Cheshire-style 'cheese', grated

4 tbsp snipped fresh chives

1½oz/40g pine nuts, lightly toasted

250ml carton soya cream

Parmesano

 

Method

 

• Toss the

prepared asparagus in the oil and roast while the

case pre-cooks. Roast until just tender.

• Remove and allow to cool a

little.

• Mix with two-thirds of the

'cheese', the pine nuts and chives

and pack these into the prepared case.

• Top with the remaining 'cheese'

then carefully pour over the

soya cream. Sprinkle with Parmazano and bake at 200°C for 30

minutes.

[Guest guest]

when are you cooking it and when are we invited over?

heartwerk Nov 5, 2007 11:51 PM Recipies

 

 

 

Minestrone SoupIngredients - Serves 4¼lb red lentils1 onion2 cloves garlic1 courgette1 carrot1 red pepper¼lb sliced mushrooms2 tablespoons tomato pureé1 can tomatoesDash red grape juice1 teaspoon basil1 teaspoon oregano2oz spaghettiSalt & pepperFresh parsley1½ pints vegetable stockMethod• Chop the onion, crush the garlic and fry in olive oil until softened. • Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes. • Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened. • Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice. • Bring to the boil, reduce the heat and simmer for ½ an hour. • Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour. • Add the parsley, and serve. Mulligatawny SoupIngredients - Serves 44oz Red Lentils1 Small Potato½lb Carrots1 Small Turnip or Swede (about 4 ounces)1 Parsnip1 Courgette1 Onion14oz Tin Chopped Tomatoes1 Tablespoon Tomato Pureé1 Teaspoon Garam Masala1 Teaspoon Curry powder1 Dessert Apple2 Pints Water2 dessert spoons Sunflower OilSalt & PepperMethod• Peel and dice the onion, heat the oil in a saucepan add the onion and fry gently with the garam masala and curry powder. • Whilst the onion is frying wash the lentils under cold running water, it is easiest to put them in a sieve. • As soon as the onion is soft add the water to the pan put in the lentils and turn up the heat. • Wash the vegetables, peeling any that are not organic, dice into ½ to 1 inch chunks and add to the pan, along with the chopped tomatoes and the pureé to the pan. • Once the soup begins to boil stir and then lower the heat and allow to simmer. • Wash, core and small dice the apple and add to the pan. • Cover and simmer for approximately 1 hour, until all the vegetables are cooked. • Season to taste and serve. This soup is a meal in itself for four and could be a starter for 6. Asparagus and Pine Nut Quiche1 recipe basic pastry1lb/450g asparagus, trimmed and chopped into 2" (5cm) lengths2 tbsp olive oil4oz/110g vegan Cheshire-style 'cheese', grated4 tbsp snipped fresh chives1½oz/40g pine nuts, lightly toasted250ml carton soya creamParmesanoMethod• Toss the prepared asparagus in the oil and roast while the case pre-cooks. Roast until just tender. • Remove and allow to cool a little. • Mix with two-thirds of the 'cheese', the pine nuts and chives and pack these into the prepared case. • Top with the remaining 'cheese' then carefully pour over the soya cream. Sprinkle with Parmazano and bake at 200°C for 30 minutes.

 

 

 

 

Real knowledge is to know the extent of one's ignorance.

Confucius

[Guest guest]

Any time you like :-)

 

Jo

 

Re: Recipies

 

 

when are you cooking it and when are we invited over?

[Guest guest]

as long as you come by and pick me up

its a long walk otherwise

heartwerk Nov 6, 2007 11:47 PM Re: Recipies

 

 

 

Any time you like :-)JoRe: Recipies when are you cooking it and when are we invited over?

 

 

 

 

Real knowledge is to know the extent of one's ignorance.

Confucius