Guest guest Posted March 14, 1999 Report Share Posted March 14, 1999 5 more recipes from the collection on my website from the UK Vegetarian Society. http://recipes.reedsweb.net/ * Exported from MasterCook * Aqua Libra & Melon Lime Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Society Veg1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 limes -- juice of 1 teaspoon arrowroot 3 free-range egg whites 1 ripe Ogen or Galia melon 1 75 cl bottle Aqua Libra 1. Place the lime juice in a stainless steel saucepan bring to the boil and stir in the arrowroot until disolved. 2. Whisk the egg whites until stiff and carefully fold into the thickened lime juice. Freeze for at least 3 hours. 3. Remove the skin and seeds from the melon and liquidise the flesh with the Aqua Libra. Chill in the refrigerator. 4. Serve the melon lime soup in chilled soup plates with a scoop of frozen lime and egg white mixture floating in each. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke And Sweet Pepper Boats Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 pastry boats -- (see recipe) 1 sweet red pepper 1 yellow pepper 1 297 gram can artichoke bottoms 90 milliliters olive oil salt and freshly ground black pepper 2 tablespoons fresh basil leaves -- chopped Cut the peppers into quarters, discarding the stalk and seeds. Place under a hot grill until the skin blisters and blackens. Remove from the heat and allow to cool. Peel or rub off the skins and finely dice peppers. Drain the can of artichokes and chop into similar size dice to the peppers. Place both in a container with the olive oil, season with salt and pepper and cover. This may be left overnight in the fridge. To serve, drain the peppers and artichokes of the oil and stir in the basil leaves. Arrange the pastry boats on a platter and place a teaspoonful of the mixture into each one. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus And Baby Sweetcorn Pithiviers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PITHIERS*** 225 gram ready rolled puff pastry sheet 15 milliliters soya milk -- (to glaze) 25 grams sesame seeds ***WATERCRESS SAUCE*** 25 grams soya margarine 3 spring onions 300 milliliter vegetable stock 2 bunches watercress salt and freshly ground pepper ***FILLING*** 1 clove garlic -- unpeeled 1 100 gram bun asparagus -- chopped into -- 5cm/2in pieces 4 baby sweetcorn -- chopped into -- 5cm/2in pieces 25 grams soya margarine 25 grams unbleached flour 180 milliliter soya milk 45 milliliters vegetarian white wine 50 grams pine nuts -- roasted then ground 2 1/2 milliliters mustard 1 handful fresh -- flat leaf parsley, -- chopped (reserve a few leaves for the garnish) Pre-heat the oven to 180øC/350øF/Gas Mark 4. Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter. Place on a greased baking sheet, and glaze. Sprinkle with sesame seeds. Place in the oven for 15 minutes until well risen and golden brown. Set aside. To make the Watercress Sauce, heat the margarine, fry the spring onions until soft. Add the stock and simmer for 5 minutes. Add watercress, boil for 15 seconds then season. Cool, then blend. To make the filling, roast the garlic cloves in the oven for about 10 minutes, then remove them from their skins. Set aside. Steam the asparagus and the sweetcorn. Set aside. In a saucepan, heat the margarine, sprinkle with flour and cook the roux for 2 minutes stirring continually. Remove from the heat and add the soya milk. Continue stirring. Place back on the heat and stir until the sauce thickens. Stir in the wine, cook for 2 minutes, then remove from the heat. Mix together the pine nuts, mustard and garlic and add to the sauce, beating constantly. Add the parsley and the vegetables. Cut the pastry cases horizontally in half and remove the pastry inside. Spoon the vegetable mixture into the pastry base and top with the pastry lids. Serve on an individual serving plate with the heated Watercress Sauce. Garnish with the parsley. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus And Peanut Strudel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce butter 1 large onion -- peeled and chopped 12 ounces fresh or frozen asparagus -- chopped 4 ounces USA peanuts -- chopped salt and freshly ground black pepper 5 sheets filo pastry 4 ounces butter -- melted 5 ounces vegetarian Cheddar cheese -- grated 1. In a frying pan, melt the butter and saute the onion for 3 minutes Add the asparagus and peanuts and fry for a further 2 minutes. Remove from the heat and leave to cool. Add seasoning to taste. 2. Unfold the sheets of filo pastry on a flat surface and brush each one liberally with butter then place them on top of one another to form layers. 3. Scatter the asparagus mixture onto the pastry and sprinkle with 4oz / 100g of the cheese. 4. Carefully roll up the strudel lengthways and place on a baking tray. Brush with butter and sprinkle with the remaining cheese. 5. Place in a pre-heated oven at 200øC/400øF/gas mark 6 for about 25-30 minutes until crisp and golden. Serve either hot or cold in slices. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus With Garlic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- crushed (2 to 3) 4 tablespoons olive oil 2 pounds asparagus 4 tbsp finely grated Parmesan cheese -- (4 to 6) 2 teaspoons fresh lemon juice 1. Mix crushed garlic to taste with the oil and set aside. 2. Stand the asparagus spears upright in a tall pan of boiling water (the tips should not be submerged), cover and cook for 8-10 minutes or until tender. Lift the asparagus carefully into a colander to drain. 3. Arrange the asparagus on warm plates and spoon the garlic oil over the tips. 4. Sprinkle with Parmesan and lemon juice, and serve immediately with warm crusty bread to mop up all the juices. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : When asparagus is in season, make the most of it and try this unusual way of serving it, with garlic-flavoured oil, lemon juice and freshly grated Parmesan. -- Alan Hewitt Quote Link to comment Share on other sites More sharing options...
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