Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 Another 5 recipes from The Uk Vegetarian Society If you ahve trouble with the ingredients or measures there is a large conversions page for USA/UK on my web site at http://recipes.reedsweb.net/ * Exported from MasterCook * Banana Delight With Lemon Frosted Topping Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASE*** 1 285g pack firm silken tofu -- drained 2 bananas -- roughly chopped 1 lemon -- juice and rind of 1 tablespoon tahini 1 1/2 tablespoons honey 1 teaspoon vanilla essence ***LEMON FROSTING*** 12 grams margarine or butter 1 1/2 teaspoons milk or cream 1 1/2 teaspoons lemon juice 1/2 teaspoon lemon zest 225 grams icing sugar 1 drop yellow food colouring -- (1 to 2) 1. Put all the ingredients for the base into a food processor or liquidiser and process until smooth. 2. Pour the mixture into an 1 8cm / 7 " greased spring mould or flan tin lined with foil and bake at 350øF/180øC/gas mark 4 for 45 minutes until just set. 3. Leave in the tin to cool before removing. 4. To make the frosting, mix the margarine, milk, lemon juice and zest together before gradually adding the icing sugar. 5. Colour carefully with a little food colouring. 6. Roll into balls about 1.2cm / 1/2 " in diameter, arrange over the base and fork down to make a pattern. 7. Chill for at least 2 hours before serving. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Toffee Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Society Veg1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TO MAKE THE COFFEE ICE CREAM*** 7 fluid ounces soya milk 5 tablespoons sunflower oil -- (supermarket rype, -- not cold pressed) 4 ounces ripe bananas 2 ounces soft brown sugar 2 teaspoons instant coffee powder 2 teaspoons boiling water ***FOR THE PASTRY CASE*** 4 ounces wholemeal plain pastry flour 1 teaspoon baking powder 1 pinch salt 2 ounces all vegetable margarine 2 ounces cold water ***FOR THE TOFFEE FILLING*** 15 ounces concentrated soya milk -- (one tin) 6 ounces soft light brown raw sugar ***TO ASSEMBLE BANANA TOFFEE PIE*** 1 large ripe banana -- thinly sliced. A little grated dairy-free chocolate or -- flaked almonds 1. Place half the soya milk and all the sunflower oil in an ice-cube tray. Freeze until solid. 2. Cut the bananas into small pieces, place on a plate and freeze solid. 3. Place a mixing bowl in freezer (to hold the ice cream later). 4. One hour before serving, dissolve the coffee powder in the boiling water and put it in the blender with the sugar, unfrozen soya milk, frozen soya milk, frozen oil and frozen bananas. Blend until thick and smooth. 5. Put ice-cream into the cold mixing bowl and replace in freezer. Beat occasionally. The ice-cream needs to be soft but hold its shape. If it starts to get too hard, put it in the fridge for a while. For the pastry case: 1. Mix flour, baking powder and salt in a bowl. 2. Rub in fat. If the fat is very hard it can be grated. If soft, use a fork to mix it in. 3. Stir in the water. If you leave the pastry in the fridge for half an hour at this stage, it makes it easier to roll out. 4. Roll out pastry and use it line a greased, floured, 7in diameter flan tin, or four 3in individual tins. Prick the base evenly all over with a fork. 5. Bake for 10 minutes in a preheated oven 200øC/400øF/Gas 6. For the toffee filling: 1. Place sugar and soya milk in a saucepan. 2. Heat through and simmer gently with the lid off, stirring occasionally, for 45 minutes. Remove from heat. (It may appear to curdle at first, but this effect will disappear). To assemble Banana Toffee pie: Fill pre-cooked pastry case with toffee filling. Spread flat. Cover with slices of banana. Just before serving, spoon or pipe soft coffee ice cream on top of pie. Sprinkle with grated chocolate or flaked almonds. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Made as one large pie this serves 6. Alternatively, sufficient for 4 individual pies. Crisp pastry filled with soft toffee, sliced bananas and soft coffee ice cream topping. The soft toffee filling in this pie can also be used to make Millionaire's Shortbread (spread shortbread with toffee filling, then coat the top with melted chocolate). * Exported from MasterCook * Barbecue Tomato Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 milliliters olive oil 1 medium onion -- finely chopped 1 clove garlic -- crushed 2 stalks celery -- finely chopped 1 14 oz tin chopped tomatoes 15 milliliters tomato puree 1 thin slice lemon 30 milliliters white wine vinegar 225 milliliter apple juice 2 bay leaves salt and pepper 1. In a large pan, gently heat the oil and fry the onion, garlic and celery until softened. 2. Add the tomatoes, tomato puree, lemon slice, vinegar, apple.juice and bay leaves. 3. Bring to the boil and then simmer uncovered for 25 minutes. 4. Allow to cool. Remove the bay leaves. 5. Blend until smooth and season to taste with salt and freshly ground black pepper. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Fruit Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pineapple -- cubed apple -- cubed pear -- cubed melon -- cubed strawberries -- whole mango -- cubed grapes -- whole ***MARINADE*** 75 grams sugar 60 milliliters water liqueur -- (any) 1. Thread alternative fruit pieces onto skewers. 2. In a medium pan gently heat the sugar and water unt~ all the sugar has dissolved, and the syrup has thickened slightly. 3. Allow to cool before adding the liqueur of your choice. 4. Brush the fruit with the marinade and leave to one side to enable the flavours to develop. 5. Before barbecuing, brush the kebabs once again with the marinade. 6. Barbecue over the grill, turning frequently, until the outside of the fruit begins to caramelise. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- red/yellow peppers -- whole courgettes -- sliced in half -- lengthways aubergine -- thickly sliced sweet potatoes -- thickly sliced onions -- cut in half ***MARINADE*** 75 milliliters olive oil 1 large clov garlic -- crushed 30 milliliters mixed summer herbs -- finely chopped salt and freshly ground black pepper 1. In a screw top jar combine the marinade ingredients together, shaking well. 2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop. 3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning. 4. Barbecue over a grill, turning frequently. 5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - -- Alan Hewitt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 For those of you with Mastercook -- it is very easy to " change units " . After you save the recipe in MC, open it, then click on " recipe " and then " change units " . There will be a choice " change all to American " or something like that, and I think vice-versa. I just wanted to point this out in case anyone wasn't aware of this feature. Karen Quote Link to comment Share on other sites More sharing options...
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