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Posted on 10.11.05 by Administrator @ 1:29 am Edit This
Well, autumn has arrived here so I’m digging out all my warm stew and soup recipes. Here’s a hearty one for you containing lots of pot barley, one of my favourites… Barley & Vegetable Broth - serves 6 to 8 40g / 1.5 oz pot barley Soak the barley in cold water for one hour. Fry onion in oil until soft. Add the celery, carrots, garlic and turnip and cook for ten minutes. Add the barley, French beans, bouquet garni, stock, soy sauce and salt and pepper to taste. Cover and simmer for 45 minutes. Add tomatoes and parsley, cook for ten more minutes and serve in a warm soup tureen. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 10.08.05 by Administrator @ 2:37 am Edit This
Here’s a really vitamin-packed salad for you, tasty, wholesome and full of goodness. Choose a low-fat salad dressing if you’re watching your weight and allow an hour for the greens to marinate…. Spring Green & Pepper Salad - serves 4-6 250g / 8 oz shredded spring greens Plave the spring greens in a bowl with the dressing. Mix and leave to marinate for an hour. Add the reminaing ingrediaents, toss and serve. Filed under: Vegetarian and Low-fat and Salads Comments: None |
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Posted on 10.05.05 by Administrator @ 3:35 am Edit This
This is fabulous served with soup or a salad for a light lunch or supper. Eat it the same day you make it for the best and freshest flavour… Herb Bread 450g / 1 lb wholemeal flour Pre-heat oven to 200°C (400°C, Gas Mark 6) and grease and flour a baking tray. Sift the flour, salt, pepper and soda and add all the bran reminaing in the sieve. Rub in the margarine until the mixture looks like breadcrumbs. Stir in the onion garlic and herbs. Mix the milk with the lemon juice and stir this into the dry ingredients. Mix to a soft dough and knead lightly on a floured surface until smooth. Shape into a round of about 23cm / 9 in and place on baking tray. Score the top into eight wedges, brush with milk and sprinkle with the Cheddar cheese. Bake for 30-35 minutes until golden brown. Filed under: Vegetarian and Desserts, cakes, bread & biscuits Comments: None |
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Posted on 10.04.05 by Administrator @ 11:57 am Edit This
On a cool day, there’s nothing better than a spicy stew to warm you up, and these spicy beans do just that. The recipe stipulates red kidney beans but you can always substitute other dried beans such as haricots, chick peas and butter beans. Just use whatever you’ve got in the cupboard… 225g / 8oz dried red kidney beans, soaked overnight Drain the beans then cook them in boiling water forabout an hour, until just tender. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 10.03.05 by Administrator @ 3:27 am Edit This
Here’s a hearty vegetarian salad that gives you all the beneifits of olive oil and artichoke. If you’re watching your weight then bear in mind that this has quite a bit of oil in it, including the oil in the pesto… s tbsp olive oil Boil water in a large saucepan. Cook the pasta with a drop oil and salt for 8-12 minutes until “al dente”. Drain the pasta and rinse under cold tap in a colander. Drain and set aside. Place artichokes in a salad bowl with the pesto, olive oil, capers and Parmesan cheese. Stir and season to taste. Add the pasta and toss, garnish with red onion rings and serve. Filed under: Vegetarian and Pasta Comments: None |
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Posted on 06.24.05 by Administrator @ 2:17 pm Edit This
It is SO hot here! If it’s anything like this where you are, then you need some salad recipes to help cool you down Spring Green Salad - serves 4 250 G (8 oz) finely shredded spring greens Dressing: 175 ml (6 fl oz) oil Place all the ingredients for the dressing in a screw-top jar and shake to mix. Place this together with the spring greens in a bowl and toss. Leave to marinate for 1 hour. Add the rest of the ingredients, toss and serve. Filed under: Vegetarian and Salads Comments: None |
Here’s a healthy, delicious recipe for you to try with an unusual soy sauce dressing…|
Posted on 06.22.05 by Administrator @ 4:23 pm Edit This
I used to always buy ready-made veggie burgers but was never that impressed with them. A lot of the shop-bought ones are very high in fat or pretty tastless - or both! So I found this excellent recipe and have been making my own ever since. They’re great served in baps with a salad… Curried Veggie Burgers - serves 4 1 tbsp oil Heat the 1 tbsp oil in a pan and fry onions until soft. Add carrots, garlic and celery and fry for 5 minutes. Add curry powder and fry for one more minute. Stir the vegetable mixture into the mashed potatoes and season to taste. Divide mixture into 8, shape into round burgers and coat with breadcrumbs. Flatten them and shallow fry for 2 minutes on each side. Serve immediately. Filed under: Vegetarian Comments: None |
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Posted on 06.14.05 by Administrator @ 10:33 pm Edit This
Well, a few of you have asked me to post some bread recipes, so here’s the first. It’s a yummy granary loaf which is both tasy and healthy. Hope you like it…. Granary Loaf 250 g (8 oz) granary flour Mix the two types of flour and salt togather and cream the yeast with a little water in a bowl and put to one side until frothy. Add to the flour with the rest of the water. Add malt extract and oil and mix in to form a dough. Turn dough onto a floured surface, knead for 5 minutes until smooth and springy. Place in a clean bowl, cover it with a damp cloth and leave to rise in a warm place until doubled in size. Turn onto a floured surface and knead for a few minutes. Shape into a round loaf shape, place on a greased baking sheet and brush with water. Sprinkle with cracked wheat and leave to rise in a warm place for about 30 minutes. Bake in a pre-heated oven 220°C (425°C, Gas Mark 7) for 25-30 minutes. Tap bottom of loaf to ensure it is done (if it sounds hollow, then it’s cooked) and cool on a wire rack. Filed under: Vegetarian and Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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Posted on 06.09.05 by Administrator @ 11:15 pm Edit This
I think this dish is Greek, but I’m not 100% sure. Anyway, it’s a kind of healthy dip made with yogurt and is delicious served with wholewheat pitta bread… Tzatsiki - serves 6 500 g (1 lb) natural yogurt Drain the grated cucumber then add it to the yogurt. with the garlic and salt and pepper to taste. Chill for at least an hour then serve sprinkled in mint with wholewheat pitta bread and crunchy raw vegetables such as carrot sticks, peppers and cauliflower florets. Filed under: Vegetarian and Low-fat Comments: None |
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Posted on 06.07.05 by Administrator @ 6:11 pm Edit This
Here’s a tasty recipe that uses a wonderful variety of vegetables. What a perfect way to get your daily quota of fresh veg! You can make it as hot or as mild as you like, of course, and serve it with brown rice and cucumber raita… Vegetable Curry - serves 4 2 tbsp oil Cucumber Raita Quarter of a cucumber Heat oil in a pan, fry onions until soft. Add the ground coriander, cumin, garlic and ginger and fry for 1 minute. Add tomatoes, water, chilli, potatoes, carrots, okra, cauliflower and salt and pepper to taste. Mix, cover and cook for 20 minutes until all veg are tender. Stir in the chopped coriander. Serve with brown rice and cucumber raita. Make raita by grating the cucumber, mix it with the yogurt, add salt to taste and sprinkle with cumin. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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