Vegetarian
Vegetable Biryani
Biryani is a vegetarian curry from India. The important part to this recipe is the
spice mixture.
6 Portions
Prep: 20-30 minutes
Cook: 30 minutes
Chilli Bean Tacos
This is definitely one of my comfort dishes. I have eaten tacos with kidney beans as long as I can remember. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.
2 Portions
Prep: 10-15 minutes
Cook: 20-30 minutes
Lentil and Pumpkin Curry in Gem Squashes with Deep Fried Stuffed Chapatis
For those of you who think lentils yuck would be surprised how enjoyable they are in
this dish. The curry is served in baked squashes which not only look good but also make
a delicious base.
4 Portions
Prep: 20 minutes
Cook: 40 minutes
Bulgur Wheat Salad
Bulgur wheat makes an excellent alternative to rice and pasta. This is a simple salad
which makes an excellent accompaniment to Moroccan style dishes and grilled meat and
seafood.
6 Portions
Prep: 10 minutes
Cook: 30 minutes
Butternut Pumpkin Risotto with Gorgonzola and Mascarpone
Brussel Sprouts with Maple Syrup Toasted Pecans
I am one of those few people who actually love Brussel Sprouts and I hope this tasty
recipe can convert those who still to be convinced how yummy they can be.
Prep: 10 minutes
Cook: 15 minutes
Spicy Vegetable and Noodle Salad
This is a great dish to take along with you on a picnic, it also makes a great lunch dish or light dinner. A selection of herbs make this salad very refreshing, perfect for a hot summer day.
Prep: 20 minutes
Cook: 10 minutes
Sesame Five Spice Quail Eggs with Wasabi Creme Fraîche
Deep-fried quail eggs in a crisp coating of sesame seeds make tasty morsels when entertaining.
The Wasabi Creme Fraîche can be made mild or strong to suit, which adds to the flavour of these tasty
little morsels.
24 Quail Eggs
Prep: 15 minutes
Cook: 5-10 minutes
Samphire with a Miso Dressing
Samphire, an eatable plant that grows on sea cliffs and salt
marshes is similar to very fine asparagus, and has a common name of
sea asparagus. Its name comes from the corruption of Saint
Pierre.
4 Portions
Prep: 5 minutes
Cook: 1 to 2 minutes
Vegetable Thai Curry Puffs
Thai curry puffs make an excellent snack as part of a picnic. When I lived in Sydney I
was lucky enough to have a local Thai restaurant which had a shop below it where they
sold their curry puffs uncooked in packages. Curry puffs are quite easy to make at home
and are worth the effort. Once you have prepared them you can freeze the curry puffs in
batches and simply defrost them and cook them when guests are over.
16-20 curry puffs
Prep: 30-45 minutes
Cook: 40 minutes
Salad of Roasted Summer Vegetables
A selection of roasted vegetables makes a delicious salad. It can be prepared well in advance but needs to be served at room temperature to bring out the flavours. The salad makes an excellent accompaniment to roasted meats or serve with polenta wedges.
12 Portions
Prep: 15 minutes
Cook: 30 minutes
Asparagus, Pea and Goats Cheese Risotto
This delicious risotto brings together the flavours of spring and early summer with plenty of
fresh herbs to bring it to life. A good risotto should be creamy in texture with a
little bite (al dente) not mushy.
6 Portions
Prep: 10 minutes
Cook: 30 minutes
Cauliflower and Spinach with Coconut
Freshly ground coconut adds flavour and texture to this simple and spicy dish.
4-6 Portions
Prep: 15 minutes
Cook: Cooking Time 10 minutes
Rustic Vegetable Quiche
Quiche has always been my idea of comfort food. This recipe is for a vegetable quiche in the classic french style.
Prep: 20 minutes
Cook: 60 minutes
Salad Roasted Beetroot and Jerusalem Artichokes with Baby Spinach and Walnuts
This makes an excellent light alternative to the typical Christmas roast to accompany your Goose or Turkey. Of course it makes a delicious dish on its own or as an accompaniment to many dishes.
6 Portions (for 10-12 simply double the quantities)
Prep: 10 minutes
Cook: 30-45 minutes
Vegetable Tempura with Noodles and Broth
If you like Japanese food, but have thought it is too hard to prepare, then this recipe will show how easy it is to make. It is very easy to prepare and cook this dish.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Rocket Pizza
This is one of my favorites pizzas, and is best eaten in the summer months when tomatoes are at their best. It always reminds me of the mouth watering pizzas from a small town near Frascarti in Italy where the simple flavours of the rocket and tomato on freshly cooked pizzas are irresistible.
Prep: 60 minutes
Cook: 20 minutes
Porcini Linguini with a Garlic Cream Sauce and Asparagus
In this recipe I have infused the linguini with porcini powder (this is available from
many specialist food shops), if you can't find this product you can grind dried porcini
to a powder or use a little truffle paste instead. Home made pasta is always
nicer and lighter than the commercial varieties. If you haven't tried making it before
here's' your chance, with a little practice you will be surprised at how easy it
is.
4-6 Portions
Prep: 30 minutes
Cook: 5 minutes
Aubergine with Chilli and Basil
Aromatic and spicy this dish is a tasty vegetarian dish accompanied with basmati or
jasmine rice or as an accompaniment to a selection of Asian dishes.
2 Portions or 4 Portions as part of a meal
Prep: 5 minutes (plus 30 minutes to stand)
Cook: 10 minutes
Nettle Pasta with a Sweet Potato and Mushroom Sauce
Nettles grow all year but it's only in Spring and Autumn that their leaves
are small and tender. Nettle grows around road sides, waste areas, walk ways
and river. I'm sure if you looked you would find some. When cutting them wear
thick rubber gloves and cut off the tender tips and small leaves. Nettles when
simmered in water at around 50°C lose their toxic sting and becomes similar
to spinach, and can be prepared in many dishes instead of spinach. The sauce
below is excellent with the pasta but it also goes well with tomato and seafood
sauces or just toss it with a little olive oil or butter and mixed herbs.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Vegetarian Spring Rolls
Spring Roll wrappers are available from most Chinese food shops, they are a very
useful ingredient as they can be used for many dishes. Spring rolls are quick and easy
to prepare. You can vary the filling dependent on what you like, duck, chicken, prawns
and crab all work well. Its a great stand by dish for unexpected guests, as you can make
use of the contents of your refrigerator. Do not over fill the rolls as this could
result in them splitting open.
24 Spring Rolls
Prep: 20 minutes
Cook: 10 minutes
Spinach and Goats Cheese Saffron Tart
A mixture of spinach, goats cheese and saffron infused cream creates a light and exquisite tart. These tarts make a great starter for a dinner party or a light main any time.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Raw Broad Bean Dip
Raw broad beans make a refreshingly tasty dip accompany with grissini, bread or on bruschetta. For this recipe you really need the freshest of broad beans and a little patience or a nice sunny day to relax in while you de-pod and skin the beans.
Portions: 2-4 (the amount depends on the size of the broad beans)
Prep: 30-40 minutes
Refried Beans
In my recipe, pinto beans and kidney beans are simply fried up
with onions, garlic and spices, then lightly mashed. While I am
sticking to a vegetarian version of the dish, many recipes
only require pinto beans and some include bacon.
6 Portions
Prep: 5 Minutes
Cook: 10 Minutes
Individual Layered Root Vegetable Tarts
Layers of thinly sliced root vegetable infused with garlic and herbs on a puff pastry base, makes an enticing dish for any special occasion. The tarts can be prepared in the morning or day before and simply placed in the oven when ready to serve.
6 Portions
Prep: 15 minutes
Cook: 40-45 minutes
Salad of Oven Roasted Vegetables with Figs topped with Ricotta and Goats Cheese
Figs with Ricotta and Goats Cheese makes
an excellent addition to an already delicious salad.
6 Portions
Prep: 10 minutes
Cook: 40 minutes
Spinach Potato Gnocchi with Sage
Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.
Prep: 30 minutes
Cook: 30 minutes
Italian Tomatoes
This is a great dish for the summer months when tomatoes are at their best. An impressive looking dish, thats easy to prepare.
6 Portions
Prep: 10 minutes
Roasted Baby Vegetables with Herb Polenta Wedges
This is a great recipe for making the best of the odd assortment of baby vegetables available from grocers and supermarkets at this time of year.This recipe is very simple to prepare and make.
Prep: 20 minutes
Cook: 30 minutes
Summer Herb Focaccia
Focaccia is an Italian flat bread based on the same recipe as a pizza base. It is quick to make and is excellent served with a good cold pressed olive oil. In this recipe I use a selection of herbs and rocket to make a very tasty bread, I also like to use half Italian Tipo 00 flour to create a crisp bread but if you can just use bread flour if you like.
Prep: 60 minutes
Cook: 20 minutes
Goats Cheese, Ricotta and Mixed Herb Stuffed Courgette Flowers
When you can get your hands on fresh small courgettes with their flowers in late spring and in summer, you are in for a treat. The small courgettes need little cooking and the flowers are perfect for stuffing. The flowers are stuffed and then deep fried in a light beer batter but if you prefer you can bake or grill them with a little olive oil..
Prep: 15 minutes
Cook: 10 minutes
Duck Eggs with Roasted Asparagus and Parma Ham
Duck eggs are creamy and have a lovely flavour, and when you add asparagus, it is a delicious treat. The parma ham adds to the pleasure of this dish, as the slightly salt taste works so well with the duck eggs. If those vegetarians, simple leave the Parma ham out or replace with a cheese of choice.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Arancini
Arancini, a great dish to make with leftover risotto, is throught
to have originated from Sicily in the 10th century. They are crisp
fried balls of risotto, and in our version I use traditional
mozzarella, but you can use blue cheese, goats cheese or feta, all
give a unique taste to the Arancini.
12 - 15 Arancini balls
Prep: 10 minutes
Cook: 8 - 10 minutes
Tower of Mediterranean Vegetables
This is a nice dish to prepare on the barbecue but it also works well when cooked in a grill pan. You can vary the grilled vegetables to your own taste and adding round slices of goats cheese or mozzarella in the layers makes a tasty addition.
4 Portions as a main or 6 as a starter
Prep: 15-20 minutes
Cook: 10-15 minutes
Goats Cheese Soufflés with a Tomato and Basil Dressing
Soufflés are always considered a risky business as the idea of a failure at the last
minute. Soufflés are simple to prepare and cook just using a few ingredients. The
simplest and the most delicious is the basic cheese soufflé.
6 -8 portion
Prep: 10 minutes
Cook: 40 minutes
Pumpkin Ravioli
This is the traditional recipe for pumpkin ravioli which includes amaretti biscuits
and mustard fruits. Some of you may find this far too sweet, so if you like simply eliminate them from the recipe. I use wonton
skins instead of fresh pasta, as they make this dish quick and easy to prepare.
4-6 Portions
Prep: 10-15 minutes
Cook: 25 minutes
Green Beans with Garlic and Tomatoes
This recipe of Green Beans with Garlic and Tomatoes is a tasty side dish. It takes
less than half an hour to prepare.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Stuffed Chicory Gratin
Chicory is a very popular vegetable across the channel, but in Britain it is hardly
ever seen on restaurant menus. It is a pity, because, as with this recipe, Chicory is
very tasty.
6 portions
Prep: 20 minutes
Cook: 1 hour and 15 minutes
Vegetable Nut Loaf
The concept of a nut loaf is almost a bad joke. Many of the early recipes for these vegetarian baked loaves in the 80's, when vegetarianism began to become a popular trend, were terribly bland. Thank goodness this doesn't have to be the case, in my short vegetarian stint my father used to make the most delicious nut loaf. In the recipe below I have tried to recreate this yummy dish.
6-8 Portions
Prep: 15 minutes
Cook: 45-60 minutes
Ricotta Stuffed Courgette Flowers
When you can get your hands on fresh small courgettes with their flowers in late spring and the early months of summer you are in for a treat. The small courgettes need little cooking and the flowers are perfect of stuffing. The flowers are stuffed with herb, bacon and ricotta mixture (the bacon can be omitted for a vegetarian option) and deep fried in a light tempura style batter.
6 portions as a starter or 4 as a main
Prep: 15 minutes
Cook: 10 minutes
Salad of Char grilled Asian Greens
My favourite way to Chinese Greens is by steaming and char-grilling. Both methods
allow the vegetables to retain their flavour, colour and texture. The freshest of greens
are needed as the cooking time is quick.
6 portions
Prep: 10 minutes
Cook: 5 minutes
Tofu Toast
This recipe is based on the well known prawn toast and in fact if you really wish to you can replace the tofu with prawns. I find that the tofu's soft texture is excellent when prepared in this dish.
6 portions
Prep: 10 minutes plus 15 minutes refrigeration time
Cook: 10 minutes
Spicy Chick Peas with Aubergine
In this recipe cooked chickpeas are mixed with aubergine and spices to make a simple and tasty dish. You can serve this dish as a starter with a little warm pita bread or as part of a Mezza or serve it as a accompaniment to a main dish. Any leftovers can be pureed to make a dip, store in a jar covered with a little olive oil in the refigerator for up to 1 week.
4-6 Portions
Prep: 15 minutes
Cook: 40 minutes
Asparagus Barbecued with Garlic and Basil
Asparagus cooks beautifully on the barbecue when wrapped in foil. Cooked on the side of the barbecue they make a tasty accompaniment to an alfresco meal.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Easy Wild Mushroom Tortellini
Tortellini is filled which is shaped to look like a girls belly button. Using gowgee
skins makes the preparation of tortellini easy, a technique which many restaurants use.
You can make ravioli with gowgees skin by simply folding in half or by placing one over
the top to seal in the filling, cut out with a fluted biscuit cutter for a frilled edge.
There is an endless selection of fillings and sauces that can be used once you know
how.
6 portions as a starter
Prep: 30 minutes
Cook: 15 minutes
Caulilini Pakoras
I love pakoras, and Caulilini, a variety of cauliflower with long thin stems and small florets, make really scrumptious Pakoras. Caulilini resembles brocollini in looks and texture, and can be used in much the same way. If you can’t find Caulilini, you can substitute the caulilini with cauliflower, broccoli or broccolini.
4 - 6 Portions
Prep: 10 minutes plus resting of batter
Cook: 15 - 20 minutes
Aubergine Caviar
There are times when cavier is just not suitable. Some of our friends are vegetarians
and this dip makes a perfect substitute for them. Of course, this dish goes well with
roasted pita bread
Prep: 10 minutes
Cook: 60 minutes
Celeriac, Stilton and Apple Ravioli
A very British ravioli with a delicious combination of Celeriac, stilton and apple. While this may seem an unusual choice of filling for ravioli but is no less peculiar than the traditional one of pumpkin, mustard fruits and amaretti. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.
6 Portions
Prep: 30 minutes
Cook: 15 minutes
Ricotta and Herb Stuffed Chicory in an Italian Tomato Sauce
Chicory makes an excellent meal when stuffed with scrumptious filling and braised in rich plum tomatoes. I like to serve it with a slices of fresh Italian bread such as ciabatti and focaccia to mop all the delicious sauce. Of course it also makes a great accompaniment to veal and chicken dishes or serve as part of a buffet. For a vegetarian version of this dish simply skip wrapping the chicory in parma or wrap in large spinach leaves blanched briefly in hot water.
4 portions
Prep: 20 minutes
Cook: 1 hour and 15 minutes
Zucchini Fritters
I’ve been making Zucchini Fritters for years and never got round to writing a recipe for them. These fritters are so versatile and are scrumptious hot or cold. Serve them as a canapé, an easy starter, as part of a buffet or cold for a picnic. The perfect accompaniment is a simple Tzatziki.
20 - 25 Fritters
Prep: 15 minutes
Cook: 10 - 15 minutes
Cauliflower Soup with Rarebit Croutons
Cauliflower makes a smooth and velvety soup which makes a tasty starter or light meal. Rarebit croutons create a sharp contrast and soak up the delicious soup.
6 portions
Prep: 15 minutes
Cook: 60 minutes
Picnic Loaf
This is bread is a meal in itself and only needs to be accompanied by light side dishes and nibbles when enjoyed with a few friends.You can change the filling of the bread according to your own taste and the time of your, such as using mozzarella cheese or riccotta or stilton instead of goats cheese, or using different salad leaves and herbs, you may even wish to add grilled or roasted slices of fruits.
1 Loaf of bread makes 4-8 servings (dependent on size)
Prep: 10 minutes
Cook: 30 minutes
Mediterranean Vegetable Gateau with a Roasted Tomato Sauce
This recipe of Mediterranean Vegetable Gateau with a Roasted Tomato Sauce is a
delight. Easy to prepare and cook it works well as either a starter or a main
course.
6-8 Portions
Prep: 10 minutes
Cook: 30 minutes
Cauliflower and Chickpea Koftas
There are many variations on koftas. They can be served as a starter with a spicy mint and yoghurt sauce and a side dish of mango chutney or as a main with a yoghurt and tomato sauce and served with basmatti rice and poppadums I have also provided an option for baking the balls for the health conscious or the quicker method of deep frying.
6 Portions
Prep: 15 minutes
Cook: 15-30 minutes (dependent on if you are preparing it as a starter or main dish and choice of cooking method)
Wild Mushroom Crepes served with Asparagus and Tomato Concasse
Sautéed wild mushrooms, garlic and mixed herbs makes a luxurious filling
for a simple crepe and by moulding it in a ramekin in dariole mould it makes a very
attractive dish. This dish is made up of a number of stages, which with good planning
can all be prepared simply at one time but if you wish to you can make the pancakes,
mushroom filling and sauces in advance and reheat when you are ready to serve.
6 Portions
Prep: 15 minutes
Cook: 20-25 minutes
Mozzarella and Roasted Mediterranean Vegetables on Polenta Croutons
A mixture of oven roasted Mediterranean vegetables on polenta croutons makes an exciting canapé for any party. The best bit about the canape is that it can all be prepared a day or two in advance and simple assembled before serving them. The croutons can also be frozen and simply defrosted for 30 minutes before reheating them.
Prep: 20 minutes
Cook: 30 minutes
Mock Thai Fish Cakes
Tofu is used in this recipe as an alternative to seafood. It has all the taste of Thai fish cakes, without the fish. Perfect for vegetarians.
Free-Form New Potato Tart with Asparagus
This is a very rustic tart, slices of pre boiled new potatoes are simply tossed in
herbs and creme fraiche and scattered over puff pastry, and baked. The tart is tasty hot
or cold, perfect for a picnic.
4-6 Portions
Prep: 15 minutes
Cook: 15-20 minutes
Roast Pumpkin Risotto with Mascarpone
Roast Pumpkin Risotto is an classic italian dish. Risotto is very easy to cook and is great tasting.
4-6 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Spicy Butternut Squash Souffle
Souffles are always considered fiddle to make but they really are quiet simple, as long as you follow a few rules. You will need a clean and dry stainless steel or glass bowl to whisk the egg whites in and a stainless steel spoon or plastic spatula to fold the egg whites with the base mixture. A collar of doubled greaseproof paper, baking paper or foil can be placed around the souffle dish, secured with string will help it rise but is not necessary. For the best results eggs should be 5-6 days old. The stiff egg whites are best folded in when the base mixture is still warm (not hot). Souffles are often bland because egg whites make up the main ingredient, so the base flavour needs to be quiet rich. Make sure that the oven has been preheated to the required temperature. Finally it is very important to serve the souffles as soon as they are ready as they will quickly lose their volume.
How many Portions
Prep: 10 minutes
Cook: 40-45 minutes plus 45 minutes- 1hour for the butternut squash
Quesadillas
Quesadillas are a dish from Mexico that are very easy to prepare and cook. Barbecuing them adds an aromatic smokey flavour to them.
6 Portions
Falafels with Tahini Sauce and Lebanese Salad
Falafels are usually deep fried but as this could be considered by some as unhealthy
I find that shallow frying in cold pressed rapeseed oil works perfectly well. The
advantage of rapeseed oil is it can be heated to a high temperature, contains omega 3 and
omega 6, and is high in mono-unsaturated fats and low in saturated fats.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Garlic and Ginger Brussel Sprouts
To some, brussel sprouts will never be on their list of favourite food! I, on the other hand, love them. This recipe lifts them to a new height of yumminess. (Even the doubters may find they are actually yummy to eat!)
2 portions
Prep: 10 minutes
Cook: 10 minutes
Chickpea and Kidney Bean Falafels with Tahini Sauce and Lebanese Salad
Falafels are traditionally prepared with chickpeas and white haricot beans, but in this recipe I use kidney beans which add colour and flavour to the traditional version. Falafel's are usually deep fried but as this could be considered by some as unhealthy I find that shallow frying in olive oil works perfectly well.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Hot Sauce Tofu
This dish is a simple and tasty way to enjoy tofu, for vegetarians and carnivores alike. I recently enjoyed this dish in a Chinese restaurant in Japan of all places on a quick stop over on my way back from Sydney it wasn't the best of restaurants but this dish was delicious and really hit the spot.
Vegetable Red Curry
A red curry of vegetables makes a warming dish for cold evenings. Though the recipe may seem to contain a lot of ingredients it is extremely easy and quick to prepare.
4 portions
Prep: Preparation Time 15-25 minutes
Cook: 20-25 minutes
Steamed Tofu Sandwich with Bok Choy and Shitake Mushrooms
This dish makes an excellent part of Chinese style meal for carnivores as much as vegetarian's. Here I have given you a choice of sauces as the dishes a spicy bean sauce and garlic and ginger sauce, leaving the choice to you.
4-6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Traditional Guacamole
A traditional guacamole with plenty of kick. The great thing
about this recipe is that you can increase the kick with extra
Tabasco, or you can make it very mild for those spice virgins.
4 Portions
Prep: 10 Minutes
Fried Green Tomatoes with Labneh Cheese and an Olive and Tomato Salsa
Good quality green tomatoes are delicious, they have a slightly sour taste. They make
an excellent chutney and are good in salsas. Crispy fried green tomatoes are a classic
American dish which works brilliantly in this recipe. Labneh cheese balls complement the
texture and flavour of the green tomatoes, with its smooth creaminess and hidden sharp
flavour.
Rocket, Tomato and Buffalo Mozzarella Salad with Parmesan Crisps
This dish only takes a few minutes from start to finish. The flavours are excellent as long as you have good quality ingredients you will be rewarded. Buffalo Mozzarella should melt in the mouth and is best eaten soon after it is prepared, so if you have a local importer its worth paying for. If you are unable to purchase it freshly, most supermarkets now sell it sealed in small plastic bags alongside the normal variety of mozzarella. The best tomatoes are vine ripened or plum tomatoes, they should be bright red and ripe (try smelling them when you purchase them for flavour) tomatoes should be served at room temperature and not cold straight from the fridge.
4 Portions
Prep: 5 minutes
Cook: 5 minutes
Oven Roasted Wild Mushrooms and Vegetables with Smoked Buffalo Mozzarella on
Bruschetta
This dish brings out the flavour of the mushrooms and vegetables. It makes an
excellent light meal or a starter when entertaining, or as a buffet dish for a large
party.
6 Portions
Prep: 20 minutes
Cook: 30 minutes
Whole Roasted Cauliflower
Roasted cauliflower is favourite with everyone in my family,
including my mother. In this recipe I smother it with an aromatic
tahini paste, with plenty of garlic and spices. It is important to
use a medium cauliflower to allow for it to cook through without burning
its coating. I like to serve it accompanied with pilau rice, barbecued
flat bread and a riata sauce.
4 Portions as a main or 6 if served with a selection of dishes
Prep: 5 minutes
Cook: 50-60 minutes
Spring Vegetable Barley Risotto
Barley was Scotland's primary crop well beyond that of oats up until the 17th century. Now barley grown in Scotland is mainly used for whisky. Barley's texture and ability to soak up stock makes it perfect for using as a healthy type of risotto instead of risotto rice. .
4-6 Portions
Prep: 10-15 minutes
Cook: 50 minutes
Wild Mushroom and Watercress Fusilli
In this recipe I use dried wild mushrooms, the water used for soaking the mushrooms makes a great base for the sauce. Dried wild mushrooms or also good in risotto and sauces.
4-6 Portions
Prep: 10 minutes
Cook: 10 minutes
Smoked Tofu Gado Gado
Gado Gado, so good they named it twice? Well, it is certainly one of a favorite vegetarian dishes from Indonesia. It is very easy to make and makes a great starter or main.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Vegetarian Joloff Rice
Joloff Rice is a famous West African dish which usually contains chicken or beef but is just as good when prepared with vegetables instead. There are many variations of this dish through out West Africa.
6 Portions
Prep: 20 minutes
Cook: 60 minutes
Swiss Chard Pasta Rolls
I adore the flavour of swiss chard (silverbeet) in pasta and pastry dishes. Traditionally the Italians prepare one large roll and serve 3-4 slices per portion.
6 Portions
Prep: 1 hour
Cook: 10-12 minutes
Herb Crusted Beefsteak Fungus
On our recent mushroom foraging we came across this peculiar fungus that grows on the stump of oak and chestnut trees. Shaped like a liver or tongue with a colour and texture like steak when cut. The flesh has a tanin taste which can easily softened by soaking in water. In this recipe I have soaked the fungus in a white wine marinade before coating. Of course you can replace the fungus with a large thick mushroom such as the portabello mushroom (in this case you want need to marinate it). The Beefsteak Fungus season is from July to October.
6 Portions
Prep: 15 minutes (plus 30 minutes marinating)
Cook: 5 minutes
Nettle Gnocchi
Gnocchi when made at home is much lighter than processed varieties. You need to mix
the ingredients together lightly to a smooth consistency the firmer you are the heavier
the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time.When
making gnocchi you should use old floury potatoes.
Prep: 30 minutes
Cook: 30 minutes
Spinach Pie
I've loved spinach pie since I was a little girl, while other children might want
pizza or hot dogs for their birthday party I would ask for spinach pie.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Tasty Stuffed Marrow
A good hot summer brings lots of marrows
of all shapes and sizes. Large marrows make an excellent casual meal when filled
with a simple but tasty stuffing, accompanied by a simple salad.
6 Portions
Prep: 15 minutes
Cook: 30 minutes
Kale Paneer
An adaption of the traditional saag paneer, kale makes a nice
change with plenty of texture and flavour. Those who make their own
saag paneer will tell you that the homemade version is far tastier
than the wet and soggy one often served in restaurants. The
restaurant version are often made with canned spinach and taste as
nice as it sounds. (The worse saag paneer I ever had was made with
processed sliced cheese instead of paneer and the business still
insisted it was the real thing.)
4 to 6 Portions
Prep: 10 Minutes
Cook: 10 Minutes
Spicy Yam Balls
Yam is an excellent root vegetable with slightly sticky and starchy flesh. When I first started cooking with yams I was most frustrated by the lack of recipes available and guidance to simply cook like potatoes. While yam makes good chips and work well in dishes like dauphionoise. I feel that it stands high as a vegetable on its own.
30 balls
Prep: 15-20 minutes
Cook: 10 minutes
Cashew and Coriander Hummus
The addition of cashew and coriander to a traditional hummus creates a dedcadent and slightly sweeter version of this delicious dip.
Aproximately 500g
Prep: 10 minutes
Cook: cook time
Tomato Salsa
While there is an endless selection of prepared salsa in the
supermarket which taste processed, and there are hundreds or
recipes, I feel my recipe is an easy to make, lovely, tasty version
of this classic. Nothing beats a homemade salsa, and my favourite
basic salsa not only makes a tasty dip, but an amazing accompaniment
to so many dishes. Fab with barbecued fish, steak and lamb.
400g of Salsa
Prep: 10 Minutes
Preserved Wild Mushrooms in Oil
Preserved mushrooms take only a short time to prepare and will keep for up to a month
in the fridge. Excellent in a salad hot or cold, they also make a great nibble
accompanied by cheeses and olives or simply serve on crusty bread. Rapeseed oil
is excellent for the purpose of this recipe, as it provides a tasty nuttiness to the
mushrooms without overpowering them.
Approximately 500 grams
Prep: 5 minutes
Cook: 5 minutes
Suppli Balls
This is good recipe to use with any leftover risotto you have and they are absolutely delicious but simple to prepare.
Prep: 5-10 minutes
Cook: 10 minutes
Five Spice Tofu and Crispy Noodle Salad with a Peanut Sauce
You can prepare this dish from many different types of vegetables and some fruit varieties such as mango and paw paw also work well. In this recipe I use deep fried rice stick noodles but you can use vermicilli noodles if you prefer and for a healthy alternatively simply boil the noodles rather than deep frying them.
6 Portions:
Prep: 20 minutes
Cook: 10 minutes
Truffle Brie
Thin slices of truffles infuse brie with its rich aroma.
Prep: 5 minutes plus 3 hours to infuse
Cook: 1 Small Round of Brie
Spicy Parsnip Burgers
These tasty burgers are infused with Asian flavours, accompanied by a sharp avocado
and tomato salsa, cucumber raita and served on peshwari naan bread they make a fantastic
meal for lunch or dinner.
4 Portions
Prep: 15 - 20 minutes
Cook: 5 - 8 minutes
Vegetable Curry Pies
A selection of aromatic curried vegetables makes a tasty filling for individual pies. The vegetables can be prepared a day in advance (this allows the flavours to develop). The pastry has a small amount of chickpea flour which creates a crumbly pastry, if you wish of course you can use pre-made puff pastry or short crust pastry.
6 Portions
Prep: 20-30 minutes plus 2 hours resting of pastry
Cook: 25-30 minutes
Roast Root Vegetables
Whether as a dish on their own, or as an accompaniment, there is nothing so nice as
roast vegetables. The trick is not to burn them, but to get them to slightly caramelise
to maximise their taste.
2 portions
Prep: 10 minutes
Cook: 45 minutes
Nachos
This is definitely one of my favourite comfort dishes. Unfortunately many poor versions of nachos are served at cinemas, pubs, cafes and restaurants. When nachos are done well though they are really scrummy. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.
6 Portions
Prep: 10-15 minutes
Cook: 20-30 minutes
Muesli
This is an exceptionally easy recipe but none the less delicious. It is also far less
costly than purchasing packaged varieties. Once you have the knack you can vary the
quantity and types of nuts and dried fruits to suit your own taste.
approximately 700g
Prep: 5 minutes
Cook: 45 minutes
Saag
This one of my favourite accompaniments to a meat and fish Indian dishes. Spinach or a
simulator green leaf vegetable are cooked down to almost a puree with herbs and spices
and are accompanied with sweet potato or a similar root vegetable. You can pre-cook
the spinach and prepare all the ingredients ahead and simply finish the dish 10-15
minutes before serving.
4-6 Portions:
Prep: 15 minutes
Cook: 15 minutes
Christmas Filo Rolls on Cream of Brussel Sprouts and Roasted Vegetables with a
Cranberry Sauce
Being a vegetarian at Christmas hardly means you are missing out on a feast, in fact I
often find the vegetarian choice is more exciting and tasty than more traditional
dishes. The flavours in this Christmas dish are based on the traditional roast with a
difference. This dish is simple to prepare but full of flavour and looks great. Don't be
put off the idea of the Brussel sprout puree, as it works well and as always Brussel sprouts are
delicious when cooked properly.
6 Portions
Prep: 20 minutes
Cook: Cooking Time 30-40 minutes
Cauliflower Couscous
Cauliflower blended to grains makes an amazing alternative to starchy couscous or burghal wheat. Low in calories and providing a fabulous crisp texture.
4-6 Portions
Prep: 30 minutes
Pickled Chillies
It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.
750ml jar
Prep: 5 minutes
Cook: 3-5 minutes
Vegetable Tajine
Vegetable Tajine is a tasty vegetarian curry from Morocco. Like all good curries, once you know the technique of making them, the rest is easy.
6 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Chinese Aubergine Stuffed Fritters
If like me you are a big fan of aubergine tempura you will love this dish, as the stuffing gives them another dimension. This isn't a vegetarian recipe but you could easily adjust the recipe by taking out the dried prawn and pork mince and replacing them with finely chopped chestnuts, tofu and shitake mushrooms or another vegetable.
4-6 Portions
Prep: 20 minutes
Cook: Cooking Time; 10 minutes
Spicy Bean Burgers with Guacamole and Salsa
Bean burgers are often more delicious than the meat variety and are definitely more healthy than many of the fat and bread ridden varieties you often get. These burgers are made from a mixture of kidney beans and haricot beans with coriander and plenty of spices.
4 Portions
Prep: 20 minutes
Cook: 10 minutes
Wild Mushroom Risotto
To me, risotto is a lovely dish in the colder months of the year, and if you live where fresh wild mushroom then the two should be brought together. (You can do what I end up doing most of the time, and pick your wild mushrooms up from the supermarket if fresh mushrooms aren't available.)
4-6 Portion
Prep: 15 minutes
Cook: 40 minutes
Oriental Avocado Mousse
This mousse makes an attractive and tasty starter perfect for any dinner party.
6 Portions
Prep: 30 minutes
Silverbeet and Stilton Crepes
This is a really great savoury crepe fillings the silverbeet with a slightly bitter
flavour combines brilliantly with the richness of stilton, resulting in a creamy
delicious filling. (Silverbeet in Australia is known as spinach).
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Olive Tapas
Olives make a quick and easy tapas. You can marinate them in many different herbs and spices or stuff them with slivers of roasted peppers, garlic or almonds or try capers.
6 portions
Prep: 15 minutes, Marinating Time: At least 1 day
Fusion Mushroom and Spinach Cannelloni
In this recipe I bring together Asian flavours and Italian ones, to create a surprisingly tasty dish. By using bought cannelloni shells this makes it an easy dish to prepare.
6 Portions
Prep: 20-30 minutes
Cook: 30 minutes
Morel and Asparagus Open Lasagne
This is one of those dishes that proves vegetables make just as good a meal as meat
and seafood. Morels are very expensive but they have such a strong and distinct flavour
that you only need a few of them, if you are unable to locate fresh morels just use
dried or another variety of wild mushrooms. This lasagne makes an excellent starter or
main dish.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes