Vegetarian Recipes

Parmesan and Broccoli Stuffed Potatoes

Serves 4 - 8

Ingredients4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and Parmesan cheese sauce (to make
Parmesan sauce melt 1/2 oz butter add 1/2 oz flour, cook until comes
away from side of pan. Add 10 fl oz milk slowly until mix thickens add
2oz Parmesan and a 1/2 tsp mustard season to taste).Directions

Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
Place broccoli in a steamer over 1 inch of boiling water, and cover.
Cook until tender but still firm, about 2 to 6 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C).
Slice the tops off of the potatoes and scoop the flesh into a large bowl with the broccoli.
Season with salt and pepper to taste. Stir in cheese sauce and mash
mixture until desired consistency is reached, adding more sauce if
desired.
Spoon mixture back into the skins and place on a baking sheet.
Bake in preheated oven for 30 minutes.

ingredients




1 onion, chopped finely
450 g (1 lb) cauliflower, broken into florets
350 g (12 oz) broccoli, broken into florets
600 ml (20 fl oz) vegetable stock
425 ml (15 fl oz) skimmed milk
2 tablespoons cornflour
salt and freshly ground black pepper










method



1. Place the chopped onion, cauliflower and broccoli in a large saucepan.

2. Pour in the stock and bring to the boil.

3. Reduce the heat, cover and simmer for 20 minutes.

4. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.

5. Return the soup to a clean saucepan and add the milk. Cook, stirring, until the soup just comes to the boil.

6. Mix the cornflour with a little cold water to make a paste and stir this into the soup.

7. Cook, stirring, until the liquid thickens a little.

8. Season to taste and serve the soup piping hot.

mmmmmmmmmmm

Mushroom
& Nut Wellington


Ingredients
- Serves
6-8 people
1
large white onion, chopped
1 leek, chopped
1 head of celery, chopped
½
head of garlic, minced
1 bunch of fresh rosemary and thyme 3 bay leaves
2 tbsp of sunflower oil
A splash of tamari
A splash of veggie Worcester sauce
1 kg of sliced chestnut mushrooms
200g roasted and ground cashews
1 tbsp of English mustard
125g jar of cranberry jelly
750g block of puff pastry
1 egg beaten with a splash of milk
Seasoning

Method

• 
  Heat the
  oil in a large frying pan. Add the onion, leek, celery, bay
  and sauté for
  5 minutes.
  
• 
  Add
  
  the garlic and herbs and cook on a medium heat until beginning to
  brown.
  
• 
  Add
  the mushrooms and mix well. Cook down until all the water has
  evaporated from the mushrooms and they are thoroughly browned.
  
• 
  Take off
  the heat and stir in
  the mustard. Adjust the
  seasoning to taste and leave to cool.
  
• 
  Roast the cashews in a low oven until they release an
  aroma. Allow to cool and blend in a processor until nearly smooth.
  
  
• 
  In
  
  a clean mixing bowl combine the mushroom mixture (herb stalks removed)
  with the cashews.
  
  
• 
  On a floured surface roll
  out the pastry into an oblong 2-3mm thick.
  
  
• 
  Spread
  the cranberry jelly onto the
  pastry leaving a
  2 inch border all
  the way round.
  
  
• 
  Place the mushroom mixture onto
  the jelly and brush the edges with the milk and egg mix.
  
  
• 
  Fold
  the long sides of the pastry into
  the centre so the mixture is wrapped
  up. Brush with
  egg to seal. Tuck in the end bits, also
  brushing with egg.
  
  
• 
  Carefully roll the wellington
  onto a greased baking sheet so that
  the bottom becomes the
  top. Brush all over with the egg mixture
  and score lines into the pastry with a
  knife.
  
  
• 
  Bake in a medium oven (140-150 °C)
  for approximately 40 minutes.
  
  

Cheese and onion flan recipe

information


Calories per serving 395.



For the pastry




150 g (5 1/2 oz) plain white flour plus 2 teaspoons for rolling
a pinch of salt
75 g (2 3/4 oz) polyunsaturated margarine







For the filling


1 teaspoon olive oil
3 onions, sliced thinly
1 garlic clove, crushed
3 tablespoons vegetable stock
2 eggs
150 ml (5 fl oz) skimmed milk
125 g (4 1/2 oz) low fat soft cheese
salt and freshly ground black pepper










method



1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.To make the
pastry, sift the flour and salt in a mixing bowl. Rub in the margarine
using your fingertips until the mixture resembles fine breadcrumbs. Mix
in enough cold water to make a soft dough.

2. Roll out the pastry on a lightly floured surface and use it to line
a 20 cm (8 inch) loose bottomed flan tin. Line the base of the pastry
with non stick baking parchment and fill the flan up with baking beans.
Bake in the oven for 10 minutes, and then remove the beans and paper
and bake 'blind' for a further 10 minutes.

3. Meanwhile, heat the oil in a medium saucepan and add the onions,
garlic and stock. Cover and cook gently for 15 minutes until the onions
have softened. Remove the cover, turn up the heat and cook until the
liquid evaporates.

4. Whisk together the eggs, milk, soft cheese and seasoning.

5. Arrange the cooked onion mixture over the base of the pastry case.

6. Carefully pour the egg mixture over the top and return the flan to
the oven for 20 minutes, until the filling is set and golden.

7. Cut into wedges to serve.



serving amount




serves 4

Potato parcels recipe

information


Calories per serving 90.



ingredients




450 g (1 lb) small new potatoes, scrubbed and sliced
1 red onion, sliced
1 garlic clove, sliced very thinly
4 sprigs of fresh thyme
low fat cooking spray
125 ml (4 fl oz) vegetable stock
salt and freshly ground black pepper










method



1. Preheat the oven to Gas Mark 5 (190°C) fan oven 170°C.

2. Lay four sheets of non stick baking parchment, about 30 cm (12 inches) square, on a flat work surface.

3. Divide the potato and onion slices between the parchment sheets.Top
each potato and onion pile with a little garlic, a sprig of thyme and
seasoning. Spray each mound with a little low fat cooking spray.

4. Gather together the edges of each paper sheet, to enclose the
potatoes, but do not seal them up yet. Pour a little stock into each
parcel and then fold the paper over a few times to completely enclose
the mixture.

5. Place the parcels on a baking sheet and bake for 30 minutes.



serving amount




serves 4