Vegetarian recipes

[ladystargazer]

Tartiflette

Serves 4

500g parboiled or leftover potatoes, sliced
2 onions, sliced
150ml double cream
250gr cheese - an easy melter like Cheddar or Gruyere
Oil for frying

Heat oil in large frying pan and cook onions gently until soft. Add the potatoes and cook for a few minutes longer - until potatoes are lightly browned

Transfer to oven proof dish

Pour over the cream and lay the slices of cheese on top

Bake in hot oven (Gas mark 7/8, 220c) until cream is bubbling and cheese has melted.

Serve with green veg or a crisp green salad.

For non-vegetarians this goes brill with grilled meat, bacon, sausage etc.

Courgette and Lancashire cheese crumble
by Nigel Slater

Serves 4

For the filling:
a large onion
40gr butter
sprigs of rosemary
4 small potatoes (about 350gr)
2 large courgettes (about 450gr)
150ml veg stock
45 gr Lancashire cheese

For the crumble:
100gr fresh white bread
80Gr walnut pieces
rosemary
60gr Lancashire cheese

Set oven to gas mark 4 - 180C
Peel and roughly chop onion, cook slowly in the butter in a heavy casserole over moderate heat. Chop a tablespoonful of Rosemary needles and add to onion.
Scrub potatoes (don't peel), cut into large dice and when onion gold and glossy add potatoes to the pan. Cover with a lid and leave to colour for 10 minutes - stirring after 6-7 mins

Chop courgette into dice and add to pan with salt and black pepper. Cover again and leave to cook for a few minutes

Pour in stock, let it bubble briefly.

Make crumble by crumbing bread with a whizz in a food processor, adding walnuts and then stirring in a Little rosemary and the cheese in small pieces.

Remove the lid from the filling turn off heat and crumble the 45gr of cheese over top. Tip crumble on top and bake for 30 -40 min, till the top is crisp.

Sir's wonderful home-made minestrone to follow -when I can find the recipe.

[debbiem]

Yummy, LSG, straightforward and not fiddly.

[Sleepy]

They sound good LSG. I'll be given them a go.

[emseypop]

cream will be on my shopping list tomorrow, fancy trying something new.

[ladystargazer]

Sir's Minestrone

Olive oil
Clove of garlic
1 large onion
1 red or green pepper
1 large carrot
1 large courgette
1 stick celery
A handful of spaghetti broken into small pieces
Tomato puree - approx 1 tsp
Vegetable stock - allow half pint per person

Thinly slice onion, celery, carrot and pepper
Dice courgette

Heat the olive oil in a large saucepan.
Add chopped garlic and onion and soften in the oil over moderate heat for 5 mins

Add carrot and celery. Cook for approx 3-5 mins

Add pepper. Cook for a further 3 mins

Add courgette. Cook for 3 mins

Add a teaspoon of tomato puree to a pint of stock. Add this and any further stock required to the pan and stir well. Allow to come to boil, lower heat, cover and simmer for 10-15 minutes.

Add spaghetti and cook for a further 10 minutes.

Serve with crusty bread and a bowl of grated Parmesan or Cheddar to sprinkle over.

[debbiem]

Great!
Looking forward to the potato, bean and cabbage stew, LSG.

[sweetleaf]

Just this evening, I ate the Tartiflette......... luffly it was, but I may explode, its soooo filling!

[ladystargazer]

Glad you liked it, Sweetleaf. Yes, a little goes a long way - but it's worth it.

[sweetleaf]

I should definitely have taken a smaller portion but it was so nice, normal restrictions went out the window.

Im doing the courgette and lancashire cheese crumble next.