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Vegetarian – 2

Duo of Red & Yellow Pepper Soup (serves 2)

red and yellow peppers1 of each
Vegetable oil1/2 tablespoons
garlic1/2 cloves
onion1/3
veg/chicken stock225ml / 1/2pt
basil1 leaf

Finely chop the onion. Chop the garlic. Chop the peppers. In a pot, heat the oil, sweat the onions for 2-3 minutes till the onions are softened. Add the garlic and mix. Split the onions between two pots. Put the red peppers in one pot and the yellow peppers in the other. Cook for a minute. Add the stock. Bring to the boil and simmer for 10 minutes. Liquidise till the soup is smooth. Pour the two different soups into the same bowl at the same time. Garnish with basil leaf.

Butternut Squash Risotto (per person)

Butternut squash1/4
arborio rice60g / 2oz
onion¼
stock1/4  pt
garlic1 clove
butterknob
fresh herbschoice
Vegetable oil1 tablespoon

Chop the butternut squash. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5.  Wash the rice. Finely dice the onion.  Chop the herbs. In a pan, sweat the onions in the butter but do not allow to colour. Add the rice and the garlic. Add the stock a little at a time. Cook on a low heat till the rice is tender and has absorbed the stock. Place to one side and keep warm. Add the squash and mix into the rice.

Houmous

chick peas (cooked)455g
Garlic2 cloves
Lemon1 (juiced)
Tahini2 tbls
Cumin seeds2 tbls
Salt and pepperTo taste
Fresh coriander2 sprigs (optional)

Crush cumin seeds. Add all ingredients together and liquidise.

Indonesian Vegetarian Curry with Coconut Milk (serves 4)

red pepper1
red chillies2
fresh ginger1 inch fresh piece
raw cashew nuts32
onion1 medium
garlic3 cloves
cumin powder2 teaspoons
cloves2
Cinnamon powder or crushed cinnamon1 teaspoon or 1 inch stick
coconut milk14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Bring to the boil. Then simmer for 15 minutes.

Lemongrass-Scented Rice

Basmati rice225g / 8oz
Small onion1
Vegetable stock450ml / 1pt
lemongrass1 stick

Dice the onion and slice the lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg C.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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