Guest guest Posted March 14, 1999 Report Share Posted March 14, 1999 Another 5 recipes from my web site - http://recipes.reedsweb.net/ If anyone has a collection of veggie recipes they would like to have available on the internet please email me! * Exported from MasterCook * Autumn Casserole With Chestnuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sunflower oil 12 ounces leeks -- trimmed and diced 3 sticks celery -- chopped 12 ounces parsnips -- trimmed and diced 12 ounces carrots' peeled and diced 2 ounces chestnuts 2 pints stock 1 bay leaf 3 tablespoons chopped fresh parsley 3 teaspoons chopped fresh thyme 1 tablespoon shoyu salt and pepper extra chopped parsley for garnish 1. Heat the oil and gently fry the leeks and celery until fairly soft. Add the root vegetables and chestnuts and cook for a few minutes, stirring well. 2. Pour over the stock and mix in the herbs. Add the shoyu. Bring the casserole to the boil, simmer for 1 1/2 hours or until all the vegetables and chestnuts are quite soft. 3. Remove approximately a cup full of vegetables and liquid. Pur‚e this until smooth, then stir back into the casserole. Season to taste. Then serve garnished with the extra chopped parsley. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to pur‚e some of the cooked mixture to make the background texture more substantial. As with most dishes of this kind, they are best made the day before and reheated. Serve this with green vegetables and baked potatoes for a complete meal. * Exported from MasterCook * Avocado & Melon Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE DRESSING*** 4 tablespoons olive oil or walnut oil 2 teaspoons lemon juice 1 cloves garlic -- crushed (1 to 2) 2 teaspoons pesto salt and pepper ***FOR THE SALAD*** 2 avocados 1 small melon 1 large Italian tomatoes 1 bunch watercress 2 tablespoons pine kernels -- toasted 1. First, prepare the salad dressing. Place all the ingredients in a screw-top jar and shake well to mix. Season to taste. 2. Peel and slice the avocado and melon. Slice the tomatoes thickly. Arrange these ingredients on a bed of watercress. Alternatively, assemble the salad on individual plates. 3. Drizzle the dressing over the avocado and tomato slices. then scatter the pine kernels over the top. Serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : This unusual combination makes a salad that is both refreshing and satisfying. It can be prepared either in party-sized quantities or in individual portions. * Exported from MasterCook * Baclavas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces butter 8 ounces sugar 1 pound filo pastry 9 ounces chopped walnuts 8 fluid ounces hot water cinnamon ***FOR THE SYRUP*** 8 ounces sugar 8 ounces honey 8 fluid ounces water 1 lemon -- (juiced) 1. Preheat oven to 180øC/350øF or gas mark 4. 2. Melt half the butter, all the sugar and the hot water in a pan, then add the nuts. 3. Melt the remaining butter separately and use to brush the filo. 4. Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter. 5. Spread with a little of the filling, sprinkle with cinnamon and cover with more filo. 6. Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo. 7. Tuck in ends of the pastry and score the top layer with a sharp knife. 8. Bake in a moderate oven until golden and crisp. 9. While this is cooking, boil together the sugar, honey and lemon juice. 10. Pour over the cooked dish while it is still hot. 11. Leave to cool and then slice before serving. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Bananas With Lemon And Orange Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bananas 1 lemon -- juice of 1 orange -- plus 4 slices of -- orange, peeled and -- trimmed with a -- knife , juice of 1 tablespoon dark brown sugar 1. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably. 2. Sprinkle with the citrus juices and sugar and top with an orange slice. 3. Wrap the foil in loose parcels and tightly seal the edges. 4. Bake for 20 minutes. 5. Serve the bananas in the foil parcels. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Vegetables In Parchment Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetarian Society Veg1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces celeriac 8 ounces carrots 8 ounces beetroot 8 ounces sweet potato 8 ounces Jerusalem artichokes 8 ounces new potatoes 8 ounces baby onions 8 ounces parsnips 2 fluid ounces olive oil 1 tablespoon white wine 1 tablespoon tamari -- (optional) 12 cloves garlic salt and freshly ground black pepper 6 sheets baking parchment 20 x -- (6 to 8) -- 20cm/8 x 8in wide ***TO SERVE*** 8 ounces quark 3 cloves garlic 1 handful basil or other herb -- finely chopped Pre-heat the oven to 190øC/375øF/Gas Mark 5. Scrub all the vegetables clean and cut all but the potatoes and the baby onions into 3cm/1 1/2in cubes. Mix in with the olive oil, white wine, tamari, and salt and pepper as well as the whole peeled baby onions and the whole unpeeled garlic cloves. Divide the vegetables equally between the sheets of baking parchment, wrap around, folding the edges tightly together to form a bag and place closely together on an oven tray. Place in the pre-heated oven for 35-40 minutes and serve at once with a bowl of quark, richly seasoned with crushed garlic, salt and pepper and herbs and let people spoon some over their vegetables as needed. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : This is an unusual way of serving root vegetables with their sweetness gently brought out. Opening the bags to reveal the different vegetables is a real treat and especially pretty because the beetroot weeps some of its vermilion juices over the other vegetables. -- Alan Hewitt Quote Link to comment Share on other sites More sharing options...
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