Archive for ‘Vegetarian’

May 21, 2014

Mushroom, Sweet Potato and Gouda Chowder

by therecipebank

Mushroom, Sweet Potato and Gouda Chowder



May 15, 2014

Aubergine Bake

by therecipebank
  • 2 aubergines
  • 1 ball mozzarella
  • 400g tin chopped tomatoes
  • handful chopped fresh parsley
  • dried oregano
  • 1/2 jar of Pepperonata, optional
  • pinch sugar

Slice the aubergine (pound coin thickness), fry in batches and pat dry.

Layer the aubergine in a baking dish, pour over the tin of tomatoes, herbs and sugar. Also I added 1/2 jar of Pepperonata.
Lay the sliced mozzarella over the top and bake on 200c for about 20 minutes.
This would be lovely served with smoked mackerel or fresh bbq mackerel, salad and new potatoes.
November 14, 2013

Home made beans and wedges

by therecipebank

Recipe below from BBC Good Food:

  • 1 tsp oil
  • 1 onion, halved and thinly sliced
  • 2 rashers streaky bacon, cut into large-ish pieces
  • 1 tsp sugar, brown if you have it
  • 400g can chopped tomatoes
  • 200ml stock from a cube
  • 410g can cannellini beans, butter or haricot beans in water

For the wedges

  • 1 tbsp white flour (plain or self-raising)
  • ½ tsp cayenne pepper, paprika or mild chilli powder
  • 1 tsp dried mixed herb (optional)
  • 2 baking potatoes, each cut into 8 wedges
  • 2 tsp oil
  1. Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
  2. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

It was lovely… however a little too much tin tomato flavour… added a slug of BBQ sauce, pinch of Chinese 5 spice and a little chilli powder and it was much better. Next time I will be roasting up some belly pork to pop in it as the bacon just wasn’t enough! OR leave out the pork/bacon for vegetarian option.

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November 9, 2013

Celery and Peanut Soup

by therecipebank

This is a delicious, creamy, peanuty soup which is perfect on a winters day… served with croutons:

2 slices of white bread cut into 1cm squares

tip on a baking tray and mix with a little olive oil

bake for 6-8 mins (180c)

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March 3, 2013

Carrot and Coriander Fritters

by therecipebank

Dinner tonight after a long day out in the cold weather exploring was a very uninspiring Carrot soup! So after seeing this recipe the other day I kept a couple of carrots back and made some of these fantastic little treats… Starter of fritters with a dollop of creme fraiche and a main of Carrot, Chilli and lentil soup with warm crusty bread, not so uninspiring after all :o)

Carrot and Coriander Fritters

@Frugal Feeding these were delicious!

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February 26, 2013

Chickpea & Harissa Tagine

by therecipebank

An excellent meal from Ocado website, only thing I changed was to put it in the oven on 170deg, after bringing it to the boil, for about 3 hours stirring occasionally… this was necessary as after the 40 minute suggested cooking time the vegetables were still a little firm and the flavours had not mingled together.