ChatterBank3 mins ago
Veggie recipe
14 Answers
We are entertaining on Wednesday evening and our guests are vegetarians.
Would really appreciate a recipe that would suit both vegetarians and meat eaters alike. Don't think they eat fish either.
In advance, thanks
Would really appreciate a recipe that would suit both vegetarians and meat eaters alike. Don't think they eat fish either.
In advance, thanks
Answers
1 to 14 of 14
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It would be good to use seaonal vegetables BlueToffee. Most vegetable patches are overun by courgettes this week, so you could use them as a base to your dish and be bang up to the minute! Depending on the style you'd prefer to serve you could make:
Courgette and goats chese tart with new potatoes and side salad for example http://
or a courgette pasta dish http://
or how about these good looking courgette and onion cakes http://
Courgette and goats chese tart with new potatoes and side salad for example http://
or a courgette pasta dish http://
or how about these good looking courgette and onion cakes http://
A nice starter served with a tomato salsa
Courgette & Feta Fritters
3-4 courgettes (approx 600g), coarsely grated
100g self raising flour
2 eggs, beaten
3 spring onions, finely chopped
150g feta cheese, crumbled
1 garlic clove, finely chopped
2 tbsp dill and/or coriander, finely chopped
½ tsp dried chilli flakes (optional)
salt + pepper
oil for frying
To make the fritters put the grated courgette on a plate lined with several layers of kitchen roll or a clean tea towel and sprinkle with salt.
Leave for 10 mins. Now using a second tea towel or more kitchen roll, press and squeeze the courgette to take out as much liquid as possible. Change the paper or tea towel if necessary and repeat until the courgette is as dry as possible. Put the courgette into a mixing bowl. Add the flour and eggs and mix well.
Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat. Carefully drop spoonfuls of batter into the oil, using approx 2 tbsp batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.
Courgette & Feta Fritters
3-4 courgettes (approx 600g), coarsely grated
100g self raising flour
2 eggs, beaten
3 spring onions, finely chopped
150g feta cheese, crumbled
1 garlic clove, finely chopped
2 tbsp dill and/or coriander, finely chopped
½ tsp dried chilli flakes (optional)
salt + pepper
oil for frying
To make the fritters put the grated courgette on a plate lined with several layers of kitchen roll or a clean tea towel and sprinkle with salt.
Leave for 10 mins. Now using a second tea towel or more kitchen roll, press and squeeze the courgette to take out as much liquid as possible. Change the paper or tea towel if necessary and repeat until the courgette is as dry as possible. Put the courgette into a mixing bowl. Add the flour and eggs and mix well.
Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat. Carefully drop spoonfuls of batter into the oil, using approx 2 tbsp batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.
A nice main course served with tabbouleh and a carrot salad
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
Roasted aubergine with walnut and raisin dressing
2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge
This is also delicious...
Aubergine & Green Bean Curry
Curry Paste Mix
10-12 Garlic cloves
2 Thumb sized pieces of ginger, roughly chopped
4 Hearts of lemon grass, chopped
5 Green chillies, deseeded and roughly chopped
2tsp Ground coriander
2tsp Ground cumin
1tsp Turmeric
5 Aubergines, sliced into long wedges
300g Green beans
400ml Coconut milk
300ml Roast tomato passata
Sunflower oil for frying
Raita
8tbs Plain yogurt
3tsp Tamarind paste
Fresh coriander to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the tamarind paste into the yogurt, sprinkle over a little coriander and serve along side the curry with some flatbreads.
Aubergine & Green Bean Curry
Curry Paste Mix
10-12 Garlic cloves
2 Thumb sized pieces of ginger, roughly chopped
4 Hearts of lemon grass, chopped
5 Green chillies, deseeded and roughly chopped
2tsp Ground coriander
2tsp Ground cumin
1tsp Turmeric
5 Aubergines, sliced into long wedges
300g Green beans
400ml Coconut milk
300ml Roast tomato passata
Sunflower oil for frying
Raita
8tbs Plain yogurt
3tsp Tamarind paste
Fresh coriander to garnish
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the tamarind paste into the yogurt, sprinkle over a little coriander and serve along side the curry with some flatbreads.
This goes down well....
Oven Baked Squash Tagine with Cous Cous
2 Medium carrots
2 Medium parsnips
8 Shallots, peeled
2 Cinnamon sticks
3 Star anise
2 Bay leaves
5tbs Olive oil
1tsp Ground cumin
1tsp Ground coriander
½ tsp Ground ginger
¼ tsp Ground turmeric
¼ tsp Hot paprika
¼ tsp Chilli flakes
300g Squash, cut into 2cm cubes
300ml Stock
150g Couscous
Pinch saffron
200ml Stock
Knob Butter
1tbs Harissa
1 Preserved lemon, roughly chopped
Handful Coriander leaf
Preheat oven to 190C. Place the carrots, parsnips and shallots in a large oven proof dish. Add the cinnamon sticks, star anise and bay leaves, 4 tbs of oil, ¾ tsp salt and all the other spices. Place in the oven and cook for 15 minutes.
Add the pumpkin, stir and return to the oven. Continue to cook for 35 minutes, by which time the vegetables should have softened while retaining a bite. Add the apricots and 300ml hot stock return to the oven and continue cooking for 10-15 minutes.
To prepare the couscous place in a bowl add a glug of olive oil, a pinch of saffron an seasoning. Pour the hot stock over the couscous, cover with cling film and leave to rest for 10-15mins. Fluff the couscous with a fork and pour into a shallow serving dish.
Add harissa, preserved lemon and chopped herbs to the roasted vegetables and top the couscous. Sprinkle over any remaining herbs and a squeeze of melon juice.
Oven Baked Squash Tagine with Cous Cous
2 Medium carrots
2 Medium parsnips
8 Shallots, peeled
2 Cinnamon sticks
3 Star anise
2 Bay leaves
5tbs Olive oil
1tsp Ground cumin
1tsp Ground coriander
½ tsp Ground ginger
¼ tsp Ground turmeric
¼ tsp Hot paprika
¼ tsp Chilli flakes
300g Squash, cut into 2cm cubes
300ml Stock
150g Couscous
Pinch saffron
200ml Stock
Knob Butter
1tbs Harissa
1 Preserved lemon, roughly chopped
Handful Coriander leaf
Preheat oven to 190C. Place the carrots, parsnips and shallots in a large oven proof dish. Add the cinnamon sticks, star anise and bay leaves, 4 tbs of oil, ¾ tsp salt and all the other spices. Place in the oven and cook for 15 minutes.
Add the pumpkin, stir and return to the oven. Continue to cook for 35 minutes, by which time the vegetables should have softened while retaining a bite. Add the apricots and 300ml hot stock return to the oven and continue cooking for 10-15 minutes.
To prepare the couscous place in a bowl add a glug of olive oil, a pinch of saffron an seasoning. Pour the hot stock over the couscous, cover with cling film and leave to rest for 10-15mins. Fluff the couscous with a fork and pour into a shallow serving dish.
Add harissa, preserved lemon and chopped herbs to the roasted vegetables and top the couscous. Sprinkle over any remaining herbs and a squeeze of melon juice.
This is quick and easy...
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
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