Vegetarian – 3

Guacamole (serves 4)

Tomato1
Limes2
Ripe Avocado3
Onion½
Ground CuminPinch
ChilliTo Taste
Coriander4 Sprigs

Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.

Soft Italian Bread Sticks

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
garlic1 clove
oregano1 teaspoon
maldon salt1 tablespoon

Chop the clove. First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into bread sticks and roll until thin.  plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Mushroom & Hazelnut Pate ( serves 2)

mushrooms112g / 4oz
shallot1
butter60g / 2oz
hazelnuts60g / 2oz
Soft cream cheese112g / 4oz
parsley1 sprig

Slice the mushrooms. Dice the shallot. Chop the parsley. Toast the nuts. In a pan melt the butter. Add the shallots till softened. Add the mushrooms and hazelnuts. Blend. Beat the cheese. Fold the mushroom mixture into the cheese. Add the parsley and mix. Season and chill for 30 minutes.

Baba Ganoush ( serves 4)

aubergine1
onion¼
garlic1 clove
basilsprig
lemon1 squeeze
Red chilli1
Extra virgin olive oilspoonful
coriandersprig

Chop the onion, chilli and garlic. Chop the basil. Chop coriander.  Scoop out and chop the aubergine. Fry the onion until soft. Add chilli and aubergine. Cook for 15 minutes. Blend with lemon juice, basil, coriander and oil to a paste. Serve with crostini. 

Spinach, cheese and walnut pie (serves 6)

Fresh spinach280g / 10oz
nutmegPinch
Grated cheddar cheese112g / 4oz
Ricotta cheese425g / 15oz
Grated mozzarella225g / 8oz
Grated parmesan50g / 2oz
Chopped walnuts150g / 6oz
garlic1 clove

Use a 9 inch pie tray. Crush the garlic and wash the spinach. Boil the spinach in a pan with a little oil. Season. Leave to cool. Roll the pastry and line the pie tray. Mix all the ingredients together in a bowl and place in the tray. Top with pastry. Bake at 175 deg C / Gas Mark 4 for 40 minutes. Let stand for 15 minutes. Serve.

Red Pepper with Bulghar Wheat (serves 2)

Red peppers2
courgette1
aubergine½
Olive oil2 tablespoons
Bulghar wheat150g / 6oz
Vegetable stock375ml / ¾ pt
parsley1 sprig
coriander1 bunch
Ground cumin½ teaspoon
Fresh ginger30g / 1oz
paprika½ teaspoon
orange1
lemon½
Flaked almonds60g / 2oz

Skin the peppers. Cut off the top off the peppers and remove the middle. Chop the courgette and aubergine. Fillet the orange. Chop the herbs. Zest and juice the lemon. Bring the stock to the boil. Add the wheat and cook for 15 minutes. Add the herbs and other ingredients except the pepper. Put the mixture inside the pepper and cook in the oven.

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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