VEGETABLE MENU

CAULIFLOWER CHEESE

INGREDIENTS
1 cauliflower, divided into florets
knob of margarine or butter
2 tablespoonfuls of plain flour
Half a pint of milk
2 ounces of cheese
Pinch of mustard powder
1 ounce of cheese to garnish

METHOD
1. Put the cauliflower florets into a saucepan and cover with water. Boil 15 to 20 minutes
2. Meanwhile prepare the sauce: melt the butter in a small saucepan over a fairly low heat
3. Stir in the flour.
4. Add the milk very, very gradually, making sure each bit is well mixed in before adding the next drop to prevent the sauce from becoming lumpy
5. Remove from the heat and add the cheese and mustard powder
6. Drain the cauliflower and pour the cheese sauce over
7. Sprinkle on the rest of the cheese
8. Melt the cheese under the grill
9. Serve with peas and roast potatoes

CHEESE AND POTATO PIE

Preparation time: 15 minutes
Cooking time: 35 minutes

UTENSILS
Saucepan, bowl, oven proof dish, masher or fork or knife

INGREDIENTS
1 lb of potatoes
8 ounces of grated cheese
14 ounces of tinned tomatoes, drained
1 onion , sliced
Salt and black pepper

METHOD
1. Peel and boil the potatoes for fifteen minutes
2. Mash the potatoes with the cheese, salt and pepper
3. In an oven proof dish layer the cheese and potato mixture alternately with a layer of onions and tomatoes, finishing with a layer of cheese and potato.
4. Bake in a medium oven for 20 minutes

CUCUMBER SALAD

Preparation time: 10 minutes

UTENSILS
Serving dish, small bowl, knife, spoon

INGREDIENTS
1 cucumber, sliced
1 teaspoon of lemon juice

For the dressing:
1 small carton of natural yogurt
Quarter teaspoon of celery salt
Quarter teaspoon of ground fenugreek
Pinch of chili powder 

METHOD
1. Spread out the cucumber on a dish and sprinkle with the lemon juice
2. Combine the dressing ingredients
3. Pour the dressing on to the cucumber

EXTRA TERRESTRIAL PIZZA

INGREDIENTS
Pizza Dough:
8 ounces white flour
Half ounce of dried yeast
I teaspoonful of sugar 

Topping:
1 onion
2 cloves of garlic
1 large green pepper cut in thin strips
8 ounces of mushrooms
10 ounces of cheese
4 teaspoonfuls of thyme
1 tablespoonful of white wine
Half teaspoonful of oregano
1 (drained) tin of skinless tomatoes
Oil 

METHOD
To make the dough:
1. Sieve the flour and put in a warm place
2. Put the yeast into a large bowl and add one cup of tepid water and the sugar. Mix and wait until it becomes very frothy – about ten minutes
3. Add one more cup of tepid water and mix in the flour. Knead and leave, covered in a warm place for 30 minutes
4. Roll out the mixture and line a large baking tray with it
5. Stand it in a warm place and leave to prove for 30 minutes. Meanwhile make the topping.

To make the topping:
Preheat oven to 375 degrees
1. Chop the vegetables and grate the cheese
2. Fry the onions and garlic in the oil until soft. Turn down the heat
3. Add the tomatoes, wine and thyme. Simmer gently to reduce the juice. Tip into a bowl and cool.
4. Rinse the frying pan
5. Lightly fry the pepper, remove it from pan and cool
6. Lightly fry the mushrooms (1 to 2  minutes) remove from the pan and cool
7. Spread the tomato mixture on the pizza base
8. Arrange the strips of pepper and the mushrooms on top
9. Cover thickly with grated cheese and sprinkle with oregano
10. Bake in oven for 35 minutes

PEPPER & MUSHROOM FLAN

INGREDIENTS
8 ounces of whole meal pastry
6 ounces of mushrooms, sliced
3 ounces of cheese, lightly grated
2 small or 1 large egg beaten
1 tablespoonful of sesame seeds
1 onion, finely sliced
Half a large green pepper
1 small clove of garlic, finely sliced
Soy sauce, salt and pepper and oil

METHOD
1. Preheat oven to 375 degrees
2. Grease and line a flan dish with the pastry
3. Bake for 10 minutes
4. Meanwhile sauté the onions and garlic in oil until golden
5. Add the green pepper and mushrooms, sauté briefly. Cool.
6. Beat the eggs with salt and pepper and a dash of soy sauce
7. Mix with the sautéed vegetables and the cheese
8. If you wish to add the sesame seeds quickly rinse the frying pan and gently sauté them for 2 minutes in a little oil. Add to the mixture
9. Put the mixture into the pastry case and bake for 35 to 40 minutes
10. Serve with baked or roast potatoes, vegetables and gravy or sauce, or alternatively it is equally good with a salad

RED KIDNEY BEAN STEW

INGREDIENTS
8 ounces of whole meal pastry
6 ounces of mushrooms, sliced
3 ounces of cheese, lightly grated
2 small or 1 large egg beaten
1 tablespoonful of sesame seeds
1 onion, finely sliced
Half a large green pepper
1 small clove of garlic, finely sliced
Soy sauce, salt and pepper and oil

METHOD
1. Preheat oven to 375 degrees
2. Grease and line a flan dish with the pastry
3. Bake for 10 minutes
4. Meanwhile sauté the onions and garlic in oil until golden
5. Add the green pepper and mushrooms, sauté briefly. Cool.
6. Beat the eggs with salt and pepper and a dash of soy sauce
7. Mix with the sautéed vegetables and the cheese
8. If you wish to add the sesame seeds quickly rinse the frying pan and gently sauté them for 2 minutes in a little oil. Add to the mixture
9. Put the mixture into the pastry case and bake for 35 to 40 minutes
10. Serve with baked or roast potatoes, vegetables and gravy or sauce, or alternatively it is equally good with a salad

SAVOURY LENTIL BAKE

Cooking time: 20 minutes for lentils and sauté, 30 minutes to bake

INGREDIENTS
5 ounces dried red lentils
1 large egg, beaten
3 ounces cheese, finely grated
1 stick of celery, finely sliced
I large onion, chopped
Half a green pepper, finely chopped
Quarter of a pound of mushrooms
1 clove of garlic (optional)
Salt, pepper and margarine

METHOD
1. Set oven to 350 degrees. Put lentils in a saucepan and add enough water to cover them. Cook slowly and gently to prevent them going mushy. This will take 5 to 10 minutes. Drain and cool
2.  Fry the onion and garlic gently with salt and pepper until slightly browned
3. Add pepper and celery and fry a little longer, then add mushrooms. When this is lightly cooked but not shrunken remove from heat and cool
4. Beat the egg adding 1 to 2 teaspoonfuls of water. Add the cheese, lentils and sautéed vegetables. Mix everything gently taking care not to squash the lentils. The mixture should be tacky and not runny
5. Scoop mixture into oven proof dish and bake for 30 minutes.
6. Serve with potatoes baked, vegetables and gravy or salad  

STUFFED BAKED POTATOES

INGREDIENTS 

3lbs potatoes, medium sized
1 onion, finely chopped
1 egg beaten
Half a small green pepper, finely chopped
1 teaspoonful fine herbs
Half teaspoonful grated nutmeg
1 ounce of cheese grated
Salt and Pepper to taste

METHOD
1. Prick the potatoes and bake in hot oven until soft.
2. Remove from the oven and cut in half
3. Using a metal spoon, scoop out the baked potato from the skins into a bowl
4. Lay out the empty skins on the baking trays
5. Combine the potato in the bowl with the other ingredients and spoon back into the shells
6. Return to the oven and bake until golden brown, this will take ten to fifteen minutes
9. Serve with peas and roast potatoes

VEGETABLE ROLL

Preparation time: 15 to 20 minutes
Cooking time: 45 minutes

UTENSILS
Frying pan, wooden spoon, rolling pin, knife, pastry brush

INGREDIENTS
8 ounces of whole-meal pastry
1 potato, chopped fairly small
1 stick of celery, finely sliced
1 carrot, finely sliced
Half a green pepper, finely chopped
1 onion, finely chopped
1 ounce of sesame seeds
4 ounces of mushrooms
2 ounces of peas or beans
2 teaspoons of Marmite
1 teaspoon of fine herbs
Half a teaspoon of celery salt
Pinch of chili powder
Beaten egg to glaze
2 tablespoons of oil

METHOD
1. Preheat oven to 425 degrees. Fry over a low heat with onions, green pepper, celery, potato, carrot , peas and mushrooms in the oil, stirring frequently. Cook until the vegetables are soft, this should take about 15 minutes
2. Meanwhile roll out the pastry into an oblong
3. Add the herbs and spices to the vegetables and remove from the heat. Stir in the Marmite and sesame seeds and cool
4. Spoon this cooled mixture into the center of the rolled out pastry. Fold over one side. Brush it with cold water. Fold the other side over this and brush that with cold water. Starting from one of the unfolded sides roll up the pastry taking care not to break it and making sure to seal the edges
5. Brush over with beaten egg and decorate with a few sesame seeds or shapes made from any left over pastry
6. Bake for 30 minutes

WALNUT AND APPLE SALAD

Preparation time: 15 minutes

UTENSILS
knife, grater, spoon, bowl

INGREDIENTS
3 sticks of celery, sliced
3 ounces of walnuts
2 apples, cored and chopped
2 carrots, grated
1 teaspoon of lemon juice
1 small carton of natural yogurt

METHOD
Combine all the ingredients

WINTER SALAD

Preparation time: 25 minutes
Cooking time: 10 minutes for the egg

UTENSILS
saucepan, knife, bowl, screw top jar

INGREDIENTS
Half a small white cabbage, sliced
2 carrots, grated
1 onion, sliced
A few raw cauliflower florets

For the dressing (or use salad cream):
4 tablespoons of oil
One and a half tablespoons of vinegar
Pinch each of salt, pepper and sugar
2 hard boiled eggs

METHOD
1. Prepare and combine the vegetables
2. To make the dressing put the ingredients together in a screw topped jar and shake until well mixed
3. Pour the dressing over the salad and mix well
4. Garnish with the hard boiled eggs cut into quarters

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