New Vegetarian Recipes | |
Mushroom and Basil Soup Recipe
| Ingredients: Serves 4 |
| 25 g/1 oz/2 tbsp butter or margarine 1 onion, chopped 225 g/8 oz button mushrooms, quartered 15 ml/1 tbsp wholemeal flour 2.5 ml/0.5 tsp ground mace 600 ml/1 pt/2.5 cups vegetable stock 150 ml/0.25 pt milk Salt and freshly ground black pepper 2.5 ml/0.5 tsp dried basil Chopped parsley A few sliced raw mushrooms (optional) 6 ml/4 tbsp creme fraiche (optional) |
| Method: Melt the margarine in a pan and fry (saute) the onion for 3 minutes, stirring. Add the mushrooms and continue cooking for 1 minute, stirring. Add the flour and mace and cook for a further minute. Gradually stir in the stock and milk and bring to the boil, stirring. Cover, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste and stir in the basil. Puree in a blender or food processor if liked. Reheat and serve in warmed howls sprinklers with chopped parsley. Add a few sliced raw mushrooms or a spoonful of creme fraiche with the parsley, if liked. |
Tomato Soup Recipe
| Ingredients: Serves 4 |
| 25 g/1 oz/2 tbsp butter or margarine 1 onion, chopped 1 celery stick, finely chopped 400 g/14 oz/1 large can tomatoes 30 ml/2 tbsp wholemeal flour 600 ml/1 pt/2.5 cups vegetable stock 5 ml/1 tsp chopped basil Salt and freshly ground black pepper 20 ml/4 tsp tomato puree (paste) 5 ml/1 tsp Worcestershire sauce 150 ml/0.25 pt milk Chopped parsley |
| Method: Melt the butter or margarine in a large pan. Add the onion and fry (saute) for 3 minutes, stirring. Add the celery and cook for 2 minutes, stirring. Add the remaining ingredients except the parsley and cover. Bring to the boil, reduce the heat and simmer for 10 minutes or until the vegetables are soft. Cool slightly, then puree in a food processor or blender or pass through a sieve (strainer). Reheat, taste and re-season if necessary. Ladle into warm soup bowls and sprinkle with chopped parsley before serving. |
Curried Apple and Sultana Soup Recipe
| Ingredients: Serves 4 |
| 25 g/1 oz/2 tbsp butter or margarine 1 onion, finely chopped 40 g/1.5 oz plain (all-purpose) flour 15 ml/1 tbsp curry paste 900 ml/1.5 pts/3.75 cups vegetable stock 750 g/1.5 lb cooking (tart) apples, sliced 15 ml/1 tbsp lemon juice 50 g/2 oz sultanas (golden raisins) Salt and freshly ground black pepper 60 ml/4 tbsp creme fraiche |
| Method: Melt the butter or margarine in a saucepan. Add the onion and fry (saute) for 3 minutes, stirring. Add the flour and curry paste and cook, stirring for 1 minute. Stir in the stock, apples and lemon juice. Bring to the boil, stirring all the time. Reduce the heat, cover and simmer gently for 10 minutes until the apples are really tender. Puree in a blender or food processor. Return to the saucepan and stir in the sultanas. Simmer for a further 4-5 minutes. Season to taste. Ladle into warm bowls and top each with a swirl of creme fraiche. |
Apple and Cider Soup Recipe
| Ingredients: Serves 4 |
| 600 ml/1 pt/2.5 cups water 75 g/3 oz granulated sugar Good pinch of salt 1.5 kg/3 lb cooking (tart) apples, chopped 50 g/2 oz/1 cup white breadcrumbs 5 cm/2 in piece cinnamon stick Thinly pared rind and juice of 1 large lemon 450 ml/0.75 pt/2 cups strong, dry cider 45 ml/3 tbsp apple jelly (clear conserve) Plain yoghurt |
| Method: Put the water in a saucepan with the sugar and salt. Heat until the sugar has dissolved. Add the apples, bread-crumbs, cinnamon, lemon rind and juice. Bring to the boil, reduce the heat and simmer gently for 10 minutes or until the apples are really tender. Discard the cinnamon stick and lemon rind. Puree in a blender or food processor and return to the pan. Stir in the cider and apple jelly and heat, stirring, until the jelly dissolves. Ladle into warm bowls and garnish each with a swirl of plain yoghurt before serving. |
Apple and Beetroot Wine Soup Recipe
| Ingredients: Serves 6 |
| 45 ml/3 tbsp walnut or sunflower oil 1 small onion, chopped 1 small carrot, chopped 2 small cooked beetroot (red beets), chopped 1 fennel stalk, chopped 600 ml/1 pt/2.5 cups vegetable stock 1 cooked beetroot, cut into matchsticks 2 apples, cut into matchsticks 150 ml/0.25 pt red wine Salt and freshly ground black pepper 5 ml/1 tsp sugar (optional) Hard-boiled (hard-cooked) eggs Brown bread |
| Method: Heat the oil in a saucepan and stir fry the chopped vegetables until lightly browned. Pour in the stock. Boil for 8 minutes. Meanwhile, marinate the beetroot and apple strips in the wine for 8 minutes. When the soup is ready, add the beetroot and wine mixture to the hot soup. Simmer for 4 minutes. Season to taste, adding a little sugar if liked. Serve with hard-boiled eggs, cut into wedges, and brown bread. |
Raisin Soup with Yoghurt Recipe
| Ingredients: Serves 4 |
| 100 g/4 oz seedless (pitless) grapes 50 g/2 oz raisins 300 ml/0.5 pt/1.25 cups water 150 ml/0.25 pt dry white wine 1 small carton plain yoghurt 5 ml/1 tsp sugar 1.5 m/0.25 tsp ground cinnamon Cream crackers, to serve |
| Method: Combine all the ingredients in a blender or food processor and puree. Serve chilled with cream crackers. |
Soft Fruit Soup Recipe
| Ingredients: Serves 4 |
| 450 g/1 lb soft fruit such as raspberries, strawberries, blackcurrants 100 g/4 oz sugar 900 ml/1.5 pts/3.75 cups milk |
| Method: Put the fruit in a pan and heat gently until soft. Mash, then whisk in the sugar. Rub through a sieve (strainer) to remove any pips, it you wish. Bring the milk to the boil, then allow it to cool before slowly stirring into the fruit. Chill before serving. |
Lemon and Egg Soup Recipe
| Ingredients: Serves 4 |
| 30 ml/2 tbsp olive oil 1 small onion, chopped 1 carrot, chopped 1 celery stick, chopped 600 ml/1 pt/2.5 cups vegetable stock 15 ml/1 tbsp cornflour (cornstarch) 45 ml/3 tbsp water Grated rind and juice of 2 lemons 3 egg yolks Salt, freshly ground black pepper and sugar 15 ml/1 tbsp lemon grass or coriander (cilantro), chopped |
| Method: Heat the oil in a saucepan and stir fry the vegetables without browning for 3 minutes. Add the stock and boil for 8 minutes. Puree in a blender or food processor. Reheat the soup to boiling point. Blend the cornflour with the water in a bowl, then whisk in the lemon rind and juice and the egg yolks. Pour approximately 2 ladlefuls of the hot soup into this mixture, stirring gently, then add the blended lemon mixture to the remaining soup. Bring to the boil and simmer for 4 minutes. Season to taste, ladle into warm bowls and sprinkle with lemon grass or coriander. |
Chilled Tomato Soup Recipe
| Ingredients: Serves 4 |
| 400 g/14 oz/1 large can chopped tomatoes 15 ml/1 tbsp red wine vinegar 15 ml/1 tbsp olive oil 45 ml/3 tbsp creme fraiIche 2.5 ml/0.5 tsp made mustard 5 ml/1 tsp dried basil Salt and freshly ground black pepper |
| Method: Rub the tomatoes through a sieve (strainer). Add all the remaining ingredients and mix well. Season to taste and chill before serving |
Avocado and Tomato Soup Recipe
| Ingredients: Serves 4 |
| 1 ripe avocado 2 tomatoes, skinned, seeded and chopped 15 ml/1 tbsp clear honey Juice of 1 orange Juice of 1 lemon 300 ml/0.5 pt/1.25 cups water or dry white wine |
| Method: Halve and stone (pit) the avocado and scoop out the pulp. Place in a blender or food processor with the tomato pulp, honey, orange juice, lemon juice and water or wine. Blend the mixture to a puree. Serve chilled. |
Mexican Gazpacho with Chili Recipe
| Ingredients: Serves 4 |
| 1 red (bell) pepper, seeded and chopped 2 tomatoes, skinned, seeded and chopped 0.5 cucumber, sliced but unpeeled 1 garlic clove 1 small red onion, chopped 1 green chili, seeded and chopped 4 slices stale bread 300 ml/0.5 pt/1.25 cups water 45 ml/3 tbsp wine vinegar 30 ml/2 tbsp olive oil 5 ml/1 tsp sugar 10 ml/2 tsp salt Croutons |
| Method: Place all the ingredients except the croutons in a 2 liter/3.5 pt/8.5 cup earthenware container with a lid. Leave to marinate for two days in the fridge. During this time the mixture will ferment slightly and mature. The soup can be kept in the fridge for one week. Blend to a puree and chill. Serve cold with a garnish of fried croutons. |
Walnut Skordalia Recipe
| Ingredients: Serves 4 |
| 250 ml/8 fl oz/1 cup Mayonnaise 2 garlic cloves, chopped 25 g/1 oz walnuts, chopped 25 g/1 oz breadcrumbs Juice of 0.5 lemon 30 ml/2 tbsp plain yoghurt 15 ml/1 tbsp sesame seeds, toasted 10 ml/2 tsp chopped basil A mixture of the following `dippers': small cauliflower florets, button mushrooms, celery sticks cut into strips, carrots cut into strips, fennel bulbs cut into strips, mouli (Japanese white radish) thickly sliced, mangetout (snow peas), French (green) beans, apple or pear slices |
| Method: Put the mayonnaise, garlic, walnuts, breadcrumbs, lemon juice, yoghurt, sesame seeds and basil in a blender or food processor and puree until smooth. Pour into one large or two small bowls to serve. Arrange the vegetable dippers decoratively on a serving plate and serve with the dip. |
Deep-Fried Brie with Coconut Recipe
| Ingredients: Serves 6 |
| 450 g/1 lb Brie or Camembert cheese 30 ml/2 tbsp plain (all-purpose) flour 5 ml/1 tsp celery salt or plain salt 2 eggs, beaten 50 g/2 oz desiccated (shredded) coconut Oil, for deep-frying Celery sticks |
| Method: Cut the cheese into 12 small triangles. Season the flour with the celery or plain salt. Coat the cheese triangles with seasoned flour, then dip in beaten egg and roll in the desiccated coconut. Heat the oil and deep-fry the cheese triangles for 1 minute until golden brown. Drain well on kitchen paper. Arrange on serving plates with celery sticks. Serve immediately. |
Welsh Baked Eggs Recipe
| Ingredients: Serves 4 |
| 50 g/2 oz butter or margarine 4 small leeks, thinly sliced Salt and freshly ground black pepper 4 eggs 60 ml/4 tbsp single (light) cream 4 parsley sprigs |
| Method: Melt the butter in a saucepan. Add the leeks and cook, stirring, for 1 minute. Cover with a lid, reduce the heat and cook for a further 5 minutes until softened. Season lightly. Spoon into four ramekin dishes (custard cups). Break an egg over each and add a spoonful of cream. Sprinkle with salt and pepper and bake in a preheated oven at 200°C/400°F/gas mark 6 for 8-10 minutes or until the eggs are cooked to your liking. |
Jellied Eggs with Olives Recipe
| Ingredients: Serves 4 |
| 4 eggs 450 ml/2 cups vegetable stock 1 large bay leaf 15 g/0.5 oz vegetarian gelatin Oil, for greasing 4 stuffed olives 4 cocktail gherkins (cornichons) Shredded lettuce 4 cucumber slices Parsley sprigs |
| Method: Boil the eggs for 5 minutes, then plunge immediately in cold water to prevent further cooking. Meanwhile, put the stock, bay leaf and gelatin in a pan. Stir until the gelatin dissolves, then bring just to the boil. Remove from the heat and leave to infuse for 15 minutes. Discard the bay leaf. Pour a thin layer of the stock into four lightly oiled ramekin dishes (custard cups). Chill until set. Cut each olive into four slices and arrange around the edge of the jelly in each dish. Make several slices in the gherkins, cutting from the tip but not right through the stalk end, and open out to form a fan. Lay this in the center of each dish. Shell the eggs and lay one in each dish. Pour the remaining stock over and chill until set. Turn each one out on to a bed of shredded lettuce and garnish each with a twist of cucumber and a small parsley sprig. |
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