"A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or the by-products of slaughter"
Vegetarian Society



Thursday, 11 April 2013

Stripy Macaroni Cheese Recipe

This is a great dish to prepare when you have left over vegetables. If you cannot be bothered to layer all the vegetables simply toss everything together before grilling. 



Ingredients

125g Macaroni
100g Broccoli Florets
1 Carrot, sliced
50g Tinned or Frozen Sweetcorn
15g Butter
15g Plain Flour
200ml Milk
1 Teaspoon Mustard
100g Cheddar Cheese, grated
1 Tablespoon Breadcrumbs

Makes 2 Portions

Instructions
 
Cook the pasta according to the packet, meanwhile cook the broccoli, carrot and sweetcorn in boiling water until cooked but still a bit crunchy.

Melt the butter in a saucepan, stir in the flour and cook for 1 min, then gradually mix in the milk and bring to the boil stirring until the sauce is thick and smooth.  Stir in the 75g of the cheese and the mustard.

Drain the Macaroni and stir into the sauce.  Spoon 2/3 of the pasta mix into a medium ovenproof dish, arrange the broccoli, carrot and sweetcorn in layers on top then cover with the rest of the pasta mix.

Sprinkle with the rest of the cheese and breadcrumbs and pop until a hot grill for 5 mins until golden brown.

EASE (1 Easy-5 Hard) - 
Nice and Easy, not much work involved
COST (1 Cheap-5 Expensive)- 
Very cheap as you can use any vegetables you like/have leftover
TASTE (1 Yuck - 5 Yum) - 
Very nice especially if you use a nice mature cheddar.
 

Recipe from The Vegetarian Student Cookbook

Wednesday, 10 April 2013

Mini Jackets and BBQ Dip Recipe

I originally saw this in a magazine about 5 years ago and it came with about 5 different sauces which were a pain in the behind to make plus you wrapped every single potato in foil which was VERY time consuming, so I adapted it to make it nice and simple.

Ingredients

1 x Bag of Small New Potatoes
1 Red Onion, chopped
3 Garlic Cloves, crushed
1/2 Red Chilli, chopped
60g Dark Brown Sugar
300ml Tomato Ketchup
60ml Soy Sauce
1 Tsp Fennel Seeds, crushed
Oil and Salt

Makes 2-4 Portions (depends how hungry you are!)

Instructions
 
Wash and dry new potatoes if dirty, place whole in a large roasting tin, give a thin coating of oil and salt and roast in the oven until crispy, usually around 40-50 minutes.

Fry the onion, chilli and the garlic in a little oil until slightly crispy.  Add the sugar and crushed fennel seeds and fry for 1-2 minutes.  Add soy sauce and ketchup and boil for a few minutes until everything is lovely and combined.

Serve potatoes on a plate and put dip in separate bowl, enjoy!

EASE (1 Easy-5 Hard) - 
Nice and Easy
COST (1 Cheap-5 Expensive)- 
Pretty cheap to make and it makes quite a lot.
TASTE (1 Yuck - 5 Yum) - 
Very nice and very filling.