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I am currently Dog Sitting for some clients of mine, and leafing through a book called The Essential Vegetarian Cookbook ISBN 3-8290-0009-X by Konemann, and I thought I'd while away a few hours researching some new veggie recipes to add to my repertoire, and yours, if you care to peep in over my shoulder.....
So forgive me if I just type here the most interesting-sounding ones from the book, because I can just print them off when I return home to Trousers and my adorable black cat tomorrow lunchtime (darling, can you do the pheasant a la wellie marmalade casserole-stylie please. It's in the fridge with the red cabbage) Sorry about that!
Anyway, the first one I like the sound of is:
POLENTA CHILLIES
Prep time 30 mins + 2hrs refrigeration time
Serves 6
330g jar mild, whole chillies (of course we'll all be using our own home-grown!)
60g grated Cheddar cheese
100g soft cream cheese
40g plain flour
2 eggs, lightly beaten
110g polenta
75g dry breadcrumbs
oil, for deep-frying
sour cream, for serving (optional)
1. Select 12 large, similar-sized chillies from the jar. Drain well and dry with paper towels. With a sharp knife, cut a slit down the length of one side of each chilli. Remove all the seeds and membrane. Combine the grated Cheddar and cream cheeses' fill each chilli with the cheese mixture.
2. Place the flour onto a large plate and beaten eggs in a small bowl. Combine the polenta and breadcrumbs in a small lplastic bag' transfer to a large plate. Roll each chilli in flour' shake off excess' dip in egg and roll in crumb mixture to coat chillies thoroughly. Pop in the fridge for an hour. Then re-dip in egg and re-roll in the crumbs. Return to the fridge for an hour.
3. Heat the oil in a medium pan. Test the oil by frying a small cube of bread - if it browns in 30 secs, the oil is ready. Deep-fry the prepared chillies in small batches until golden, drain on paper towels (Bounty. Have you tried it wet yet?! Wellie has....)
Note: Delicious served with sour cream and your favourite salsa, it says.
INDIVIDUAL HERB TARTLETS
Preparation Time 20 mins
Makes 18
18 slices white bread, crusts removed
40g butter, softened
Filling:
2 eggs
2 tblsp milk
125 ml cream
2 tsps chopped fresh chives
1 tsp chopped fresh dill
1 tsp chopped fresh thyme (I'd use Lemon Thyme...)
1 tblsp chopped fresh parsley
2 tblsps freshly grated Parmesan cheese
1. Preheat the oven to Gas 6-7. Brush two 12-cup muffin or patty pan trays with melted butter or oil. Cut bread into rounds using a 7cm plain biscuit cutter. Flatten out each round with a rolling pin.
2. Spread both sides of rounds with butter and gently press into muffin pan. Bake for 10 mins or until lightly browned and crisp. Don't overcook them !!
3. To make the Filling: Reduce the heat of the oven to Gas 4, and let it cool down to that temperature. Combine the eggs, milk, cream and herbs in a bowl and mix well. Pour the egg mixture into the bread cases and sprinkle with Parmesan cheese. Bake for 25 mins or until the filling is lightly browned and set. Serve the tarts immediately. Boys will have to wait their turn.
AUBERGINE SANDWICHES
Preparation time 30 mins + 30 mins standing
Serves 4
3 medium aubergines
olive oil, for frying
salt and cracked black pepper
ground cumin (optional)
2 red peppers
10-12 sun-dried tomatoes
200g goats cheese
4 tblsps small fresh basil leaves
fresh basil leaves, extra
1. Cut the aubergines lengthways into slices about half inch thick. Choose the eight largest slices and place on a tray or board. Refrigerate the remaining slices and use them within a day or two for something else.....
2. Heat a large frying pan over medium heat. Add enough oil to cover the base of the pan. When oil hot, add aubergine slices, a few at a time. Cook for 2-3 mins each side or until brown. Drain on paper towels. Season each slice with S & P. Sprinkle with cumin, if using.
3. Cut the peppers in half lengthways. Remove the seeds and membrane and then cut into large flattish pieces. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool. Peel the ppers and cut the flesh into strips.
4. Cut the sun-dried tomatoes into strips. On each of four serving plates, place a slice of aubergine. Spread the slices with goats cheese. Top with sun-dried tomatoes and peppers, reserving some for garnish. Sprinkle with basil leaves. Cover each with a second slice of aubergine. Decorate the top with strips of peppers and sun-dried toms. Garnish with extra basil leaves.
MINI PUMPKIN & CURRY QUICHES
Preparation time 30 mins + 30 mins Refrigeration
Makes 8
Cream Cheese Pastry:
185g plain flour
125g cream cheese, chopped
125g butter, chopped
Filling:
1 tblsp oil
2 onions, finely chopped
3 cloves garlic, crushed
1 teasp curry powder
3 eggs
125ml thick double cream
about 350g raw pumpkin, cooked then mashed
2 tsps cumin seeds
1. To make the pastry: Preheat oven to Gas 6-7. Sift flour into large bowl and add the cream cheese and butter. Rub ingredients together until smooth and comes together to form a ball. Turn the dough onto a lightly floured surface. Knead for 10 secs or so till smooth. Place, covered with clingfilm in the fridge for half hour.
2. Then divide the pastry into 8 equal portions. Roll out and line 8 deep, greased 4-inch flan tins. Bake blind for 15 mins. Remove from the oven. Reduce the temperature to Gas 4, and let it cool down.
3. To make the Filling: heat oil in a small pan, add the onions and garlic and stir over a low heat for 5 mins or until soft. Add curry powder, stir for 1 min, and then spread this over the bases of the pastry cases.
4. Combine eggs, cream and cooked mashed pumpkin in a large bowl, beat until combined. Pour it over the onion mixture, sprinkle with cumin seeds. Bake in oven at Gas 4 for 20 mins, or until the filling has set.
I'll submit these now, and then rejoin the thread with more recipes after I go get myself a large glass of guess wot?
So forgive me if I just type here the most interesting-sounding ones from the book, because I can just print them off when I return home to Trousers and my adorable black cat tomorrow lunchtime (darling, can you do the pheasant a la wellie marmalade casserole-stylie please. It's in the fridge with the red cabbage) Sorry about that!
Anyway, the first one I like the sound of is:
POLENTA CHILLIES
Prep time 30 mins + 2hrs refrigeration time
Serves 6
330g jar mild, whole chillies (of course we'll all be using our own home-grown!)
60g grated Cheddar cheese
100g soft cream cheese
40g plain flour
2 eggs, lightly beaten
110g polenta
75g dry breadcrumbs
oil, for deep-frying
sour cream, for serving (optional)
1. Select 12 large, similar-sized chillies from the jar. Drain well and dry with paper towels. With a sharp knife, cut a slit down the length of one side of each chilli. Remove all the seeds and membrane. Combine the grated Cheddar and cream cheeses' fill each chilli with the cheese mixture.
2. Place the flour onto a large plate and beaten eggs in a small bowl. Combine the polenta and breadcrumbs in a small lplastic bag' transfer to a large plate. Roll each chilli in flour' shake off excess' dip in egg and roll in crumb mixture to coat chillies thoroughly. Pop in the fridge for an hour. Then re-dip in egg and re-roll in the crumbs. Return to the fridge for an hour.
3. Heat the oil in a medium pan. Test the oil by frying a small cube of bread - if it browns in 30 secs, the oil is ready. Deep-fry the prepared chillies in small batches until golden, drain on paper towels (Bounty. Have you tried it wet yet?! Wellie has....)
Note: Delicious served with sour cream and your favourite salsa, it says.
INDIVIDUAL HERB TARTLETS
Preparation Time 20 mins
Makes 18
18 slices white bread, crusts removed
40g butter, softened
Filling:
2 eggs
2 tblsp milk
125 ml cream
2 tsps chopped fresh chives
1 tsp chopped fresh dill
1 tsp chopped fresh thyme (I'd use Lemon Thyme...)
1 tblsp chopped fresh parsley
2 tblsps freshly grated Parmesan cheese
1. Preheat the oven to Gas 6-7. Brush two 12-cup muffin or patty pan trays with melted butter or oil. Cut bread into rounds using a 7cm plain biscuit cutter. Flatten out each round with a rolling pin.
2. Spread both sides of rounds with butter and gently press into muffin pan. Bake for 10 mins or until lightly browned and crisp. Don't overcook them !!
3. To make the Filling: Reduce the heat of the oven to Gas 4, and let it cool down to that temperature. Combine the eggs, milk, cream and herbs in a bowl and mix well. Pour the egg mixture into the bread cases and sprinkle with Parmesan cheese. Bake for 25 mins or until the filling is lightly browned and set. Serve the tarts immediately. Boys will have to wait their turn.
AUBERGINE SANDWICHES
Preparation time 30 mins + 30 mins standing
Serves 4
3 medium aubergines
olive oil, for frying
salt and cracked black pepper
ground cumin (optional)
2 red peppers
10-12 sun-dried tomatoes
200g goats cheese
4 tblsps small fresh basil leaves
fresh basil leaves, extra
1. Cut the aubergines lengthways into slices about half inch thick. Choose the eight largest slices and place on a tray or board. Refrigerate the remaining slices and use them within a day or two for something else.....
2. Heat a large frying pan over medium heat. Add enough oil to cover the base of the pan. When oil hot, add aubergine slices, a few at a time. Cook for 2-3 mins each side or until brown. Drain on paper towels. Season each slice with S & P. Sprinkle with cumin, if using.
3. Cut the peppers in half lengthways. Remove the seeds and membrane and then cut into large flattish pieces. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool. Peel the ppers and cut the flesh into strips.
4. Cut the sun-dried tomatoes into strips. On each of four serving plates, place a slice of aubergine. Spread the slices with goats cheese. Top with sun-dried tomatoes and peppers, reserving some for garnish. Sprinkle with basil leaves. Cover each with a second slice of aubergine. Decorate the top with strips of peppers and sun-dried toms. Garnish with extra basil leaves.
MINI PUMPKIN & CURRY QUICHES
Preparation time 30 mins + 30 mins Refrigeration
Makes 8
Cream Cheese Pastry:
185g plain flour
125g cream cheese, chopped
125g butter, chopped
Filling:
1 tblsp oil
2 onions, finely chopped
3 cloves garlic, crushed
1 teasp curry powder
3 eggs
125ml thick double cream
about 350g raw pumpkin, cooked then mashed
2 tsps cumin seeds
1. To make the pastry: Preheat oven to Gas 6-7. Sift flour into large bowl and add the cream cheese and butter. Rub ingredients together until smooth and comes together to form a ball. Turn the dough onto a lightly floured surface. Knead for 10 secs or so till smooth. Place, covered with clingfilm in the fridge for half hour.
2. Then divide the pastry into 8 equal portions. Roll out and line 8 deep, greased 4-inch flan tins. Bake blind for 15 mins. Remove from the oven. Reduce the temperature to Gas 4, and let it cool down.
3. To make the Filling: heat oil in a small pan, add the onions and garlic and stir over a low heat for 5 mins or until soft. Add curry powder, stir for 1 min, and then spread this over the bases of the pastry cases.
4. Combine eggs, cream and cooked mashed pumpkin in a large bowl, beat until combined. Pour it over the onion mixture, sprinkle with cumin seeds. Bake in oven at Gas 4 for 20 mins, or until the filling has set.
I'll submit these now, and then rejoin the thread with more recipes after I go get myself a large glass of guess wot?
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