Posts Tagged “vegetables”

Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

From Whole Foods Market   Serves 8 Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick’s Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free…

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Butternut Squash & Blue Cheese Tarts

Butternut Squash & Blue Cheese Tarts

From Sainsbury’s   A delicious tart that combines sweet butternut squash, tangy cranberries and strong blue cheese.   Serves: 6 Preparation time: 45 Minutes Cooking time: 35 Minutes   Ingredients: 1 large butternut squash (about 1.1kg) 3 sheets filo pastry 50g dried cranberries 50g pecans, toasted & roughly chopped 1 tablespoon fresh sage, chopped 6…

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Brown Rice Pilaf with Mushrooms and Apricots

Brown Rice Pilaf with Mushrooms and Apricots

From Whole Foods Market   Serves 4   This is hearty, satisfying vegetarian fare that we’ve dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Enjoy the flavors as you enjoy a very affordable meal! Ingredients 2 teaspoons extra-virgin olive oil 1/4 pound sliced button…

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Broccoli and Stilton Soup with Stilton Croûtons

Broccoli and Stilton Soup with Stilton Croûtons

From BBC Food   Our creamy broccoli soup with bubbling Stilton croutons is the perfect antidote to the winter blues.   Ingredients 350g/12oz broccoli, florets and stalks cut into small pieces 400ml/14fl oz vegetable stock 25g/1oz butter 4 spring onions, finely sliced 50g/1¾oz Stilton, crumbled, or to taste 100ml/3½fl oz double cream salt and freshly…

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Black-Eyed Pea Pâté with Pickled Onions on Flatbread Crackers

Black-Eyed Pea Pâté with Pickled Onions on Flatbread Crackers

From Whole Foods Market   Makes 24 Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans.   Ingredients 2 cups (from 1 onion) thinly sliced red onion 1/2 cup apple cider vinegar 3 tablespoons sugar 3/4 teaspoon salt and 1/4 teaspoon ground black pepper, divided 5 whole cloves 1 (15-ounce) can black…

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Better than Chicken Soup

Better than Chicken Soup

From Whole Foods Market   Serves 4 to 6 This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system.   Ingredients 1 small yellow onion, chopped 4 cloves garlic, sliced 1 tablespoon extra-virgin olive oil 1 teaspoon ground turmeric 8 fresh shiitake mushrooms, stemmed and…

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Jamie Oliver’s Beautiful Brussels & Swede Mash

Jamie Oliver’s Beautiful Brussels & Swede Mash

‘These brilliant sides have the potential to convert the entire family to Brussels and swede once and for all’   Serves: 6 Preparation time: 20 Minutes Cooking time: 30 Minutes Ingredients: 250g unsalted butter 5 cloves garlic, 1 crushed and 4 peeled Juice of ½ lemon 1 sprig of rosemary, leaves picked and chopped 3…

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Asparagus Soup

Asparagus Soup

From BBC Food   Make the most of the short asparagus season with this simple yet delicious soup.   Ingredients 2 tbsp olive oil 1 onion, finely chopped 400g/14oz asparagus, finely chopped 500ml/18fl oz hot chicken or veg stock salt and freshly ground black pepper 4 tbsp double cream   Method Heat the olive oil…

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Asparagus Feuilletés

Asparagus Feuilletés

From Delia Smith   When a maître d’ in a smart restaurant, full of flourish and foreign inflections, is pushing the fresh ‘asparagoose’, there is only one question to be asked: is it English? Because English asparagus is without any doubt the best in the world. I once asked my friend Sudhir Dhanani, who isn’t…

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Asparagus, Cheese and Egg Tartlets

Asparagus, Cheese and Egg Tartlets

From Delia Smith   These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk  …

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Asparagus and Cheese Tart

Asparagus and Cheese Tart

From Delia Smith   Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart.   Serves 6 Ingredients 12 oz (350 g) asparagus 1½ oz (40 g) Cheddar cheese, finely grated 1 level tablespoon freshly grated Parmesan…

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Alfresco Dip

Alfresco Dip

From Whole Foods Market   Serves 8 (yields about 3 cups)   Something between pico de gallo and Insalata Caprese, this fresh, flavorful dip might become your new summer favorite. Use fresh oregano or marjoram in place of some of the parsley, if you like.   Ingredients 1 cup pitted green olives (about 30), drained…

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Pumpkins & Squashes by Janet MacDonald – review

Pumpkins & Squashes by Janet MacDonald – review

I am an enthusiastic home cook and a periodic professional cook, but I hold my hands up and admit that I have avoided using pumpkins & squashes, my excuse being that when I was growing up we never saw such things apart from on Halloween, and even that wasn’t a popular holiday/event till I was…

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Bean by Bean – a cookbook by Crescent Dragonwagon – review

Bean by Bean – a cookbook by Crescent Dragonwagon – review

Bean by Bean, it sounds like a wholesome and perhaps hippie subject and when one notices the name of the author, Crescent Dragonwagon, then one will be convinced that one will have incense burning and tie-dye dishcloths as kitchen companions to this book. Take the trouble to actually open the cover and you will appreciate…

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The Big Red Book of Tomatoes by Lindsey Bareham – review

The Big Red Book of Tomatoes by Lindsey Bareham – review

I love that title The Big Red Book of Tomatoes. Comforting and very reminiscent of a Christmas Annual – one of those bumper volumes that constituted a heavy lump at the bottom of the pillow-case on Christmas morning. It does indeed have an old-fashioned and trusty air about it. It’s that time of year when…

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Classic Vegetarian Cookery by Arto der Haroutunian – review

Classic Vegetarian Cookery by Arto der Haroutunian – review

Arto der Haroutunian died too young. He has left a cult following and a series of books to remind us of the very reasons that he still inspires cookbook collectors and home chefs alike. He had a particular all-encompassing view of the world that enabled him to graze the globe and archive his findings in…

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Verdura – Vegetables Italian Style by Viana La Place – review

Verdura – Vegetables Italian Style by Viana La Place – review

Summer in the UK. Where better to be …well, apart perhaps from Italy. And if we have that vision in our mind’s eye then perhaps we see ourselves sitting in the shade of a honey-coloured stone villa with vistas over shimmering sea, a table laden with antipasti of marinated vegetables, bruschetta with ripe tomatoes, probably…

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The Greens Cookbook by Deborah Madison – review

The Greens Cookbook by Deborah Madison – review

The sub-title of The Greens Cookbook is Extraordinary Vegetarian Cuisine. It is considered by many to be a classic and now it’s back in print and in the UK. This is going to be a treat for any serious cook, be they vegetarian or not, and any cookbook collector. It has the air of a…

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A Passion for Potatoes by Paul Gayler – review

A Passion for Potatoes by Paul Gayler – review

I have only ever met one person who doesn’t like potatoes. What is not to like! They have a mild taste, come in different colours, they change texture depending on cooking method and they are a marvellous vehicle for tangy flavours. It’s not many years ago that most Northern Europeans and Americans would eat potatoes…

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Gorgeous Greens by Annie Bell – review

Gorgeous Greens by Annie Bell – review

Well, it sounds like an oxymoron (ok, look it up). Gorgeous Greens. It’s an expression used by my parents and many others as a term for all vegetables, just like the word greengrocer refers to a shop that sells every kind of vegetable and not just those of a greener hue. This isn’t a vegetarian…

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