theCooksCorner

Vegetable Bolognaise

Incredients :
# 8 oz. (225g) mushrooms, sliced
# 8 oz. (225g) carrots, diced
# 14 oz. (400g) can black-eyed beans, drained
# 14 0z. (400g) can tomatoes
# 2 tablespoons tomato puree
# 1 tablespoon soy sauce
# 1 teaspoon dried basil
# 1 tablespoon sunflower oil
# 1 onion, roughly chopped
# salt and black pepper
# 1 small cauliflower, in small florets
# 1 teaspoon dried oregano
# 1 teaspoon basil
# 1 tablespoon soy sauce
# 8 oz (225g) wholewheat pasta twists

Procedure :
# Fry the onion in the heated oil for about 5 minutes, till soft
# Add the cauliflower, carrots, beans and mushrooms and cook for 5 minutes
# Add the herbs, tomatoes and tomato puree, then bring to the boil and simmer uncovered for 20 minutes.Season with soy sauce salt and pepper
# Bring a saucepan of water to the boil, then add a teaspoon of salt, oil and pasta
# Boil for about 10 minutes or until tender
# Drain and place on a warm dish and top with the sauce

Quick Herby Courgettes

Incredients :
# 1 small onion, finely chopped
# 1 oz. (25g) fresh brown breadcrumbs
# 1 large egg
# 1 tablespoon of chutney
# half a teaspoon of hot chilli sauce
# 1 tomato, chopped
# 2 large courgettes
# half a teaspoon of dried mixed herbs
# fresh parsley to garnish
# tomato wedges, to garnish

Procedure :
# Halve the courgettes lengthways and scoop out the flesh with a teaspoon
# Chop the flesh finely and set the shells aside
# Place the courgette flesh, onion, herbs and tomato in a covered three and a half pint (2 litre) microwave bowl and cook on full power for 3 minutes
# Stir in the breadcrumbs, chilli sauce, egg, chutney and salt and pepper
# Divide the mixture between the two shells and place on a flat microwave plate
# Cover and cook on full power for 6 minutes, re-arranging half way for even cooking
# Stand for 2 minutes then garnish with the parsley and tomato wedges

Egg and Vegetable Pie

Incredients :
# 1 lb. (450g) mashed potato
# 1 tablespoon grated cheese
# 1 lb. (450g) mixed diced vegetables
# 2 hard boiled eggs
# half a pint of cheese sauce (see Hookery Cookery Healthy Eating section

Procedure :
# Pre-heat oven to 400F, Gas Mark 6, 200C
# Place the vegetables into a greased pie dish
# Slice the hard boiled eggs and arrange over the pop of the vegetables
# Pour over the cheese sauce and cover with the mashed potato
# Sprinkle on the grated cheese and bake for about 30 minutes until crisp and brown

Mushroom and Corn Fritters

Incredients :
# 2 tablespoons of corn oil
# 4 large, or 8 medium sized mushrooms
# 7 oz. (190g) sweet corn, drained
# 1 large egg white
# quarter pint of tepid water
# 5 oz. (130g) plain flour
# salt and pepper
# vegetable oil for deep frying

Procedure :
# Place 4 oz. (100g) flour and a pinch of salt in a mixing bowl
# Make a well in the center of the flour and pour in the corn oil
# Gradually whisk the oil into the flour,adding water as the mixture thickens
# Cover and leave to stand overnight
# Next morning, whisk the egg white until stiff then fold into the batter
# Peel and wash the mushrooms then season with salt and pepper
# Toss in the remaining flour and coat in batter
# Fry in hot oil for about 5 minutes until golden brown and crisp
# Drain on absorbent kitchen paper
# Serve with eggs and grilled tomatoes

Savoury Rice

Incredients :
# 1 onion, chopped
# 8 oz. (225g) rice and wholegrain mix, rinsed
# 4 0z. (100g) peas
# 12 oz. (300g) can Mexican sweetcorn, drained
# 4 oz. (100g) Edam cheese, diced
# one and a half teaspoons of mild curry powder
# 1 clove of garlic, crushed
# 1 tablespoon of sunflower oil
# 4 sticks of celery, chopped
# one and a quarter pints (700ml) boiling water

Procedure :
# Gently heat the oil then fry the garlic, onion and curry powder for 5 minutes
# Add the celery and rice mix then fry for a further 2-3 minutes
# Add the water, bring to the boil, stirring twice
# Cover and simmer for 20 minutes
# Add the peas, corn and cheese
# Cover and cook for 5 minutes till the liquid is absorbed
# Serve immediately

Vegetable Lasagne

Incredients :
# 1 lb. (450g) leeks, trimmed and sliced
# 4 sticks celery, trimmed and chopped
# 8 oz. (225g) carrots, sliced
# 4 oz. (100g) dried lasagne verde
# 8 oz. (225g) frozen broad beans
# half a pint (285 ml) milk
# half a pint (285 ml) vegetable stock
# one and a half ounces (40g) butter
# one and a half ounces (40g) plain flour
# 4 oz. (100g) mature Cheddar cheese, grated
# 12 oz. (350g) button mushrooms, sliced
# 12 oz. (350g) can sweetcorn, drained
# salt and ground black pepper
# 3 oz. (75g) mature Cheddar cheese, for topping

Procedure :
# Pre-heat oven to 400F, Gas Mark 6, 200C
# Place the carrots, celery, leeks and broad beans in a large pan and cover with boiling water
# Cover, bring to the boil and simmer for 5-7 minutes until the vegetables are tender
# Drain off the water, reserving half a pint (285 ml) for the sauce)
# Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirring
# Gradually add the milk and vegetable stock, stirring continuously until the sauce comes to the boil and thickens
# Stir in the cheese, cooked vegetables, mushrooms and sweetcorn
# Season well and set aside
# Cook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cooking
# Layer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauce
# Sprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golden

Fresh Mushroom Hors-d\’ouvre

Incredients :
# 8 oz. (250g) button mushrooms
# 3 tablespoons olive oil
# salt and freshly ground black pepper
# juice of one lemon
# 1 level teaspoon chives, finely chopped
# 2 level teaspoons fresh parsley, finely chopped

Procedure :
# Rinse, but do not peel, the mushrooms and dry on absorbent kitchen paper
# Slice the mushrooms very thinly and place in a serving dish
# Make a dressing with the lemon juice, oil and seasoning and pour over the mushrooms
# leave as long as possible and just before serving sprinkle with the parsley and chives

Tomato Juice Cocktail

Incredients :
# half a pint (285ml) tomato juice
# 2 teaspoons parsley, chopped
# 1 tablespoon of lemon juice
# 1 stick celery, chopped
# 1 small onion, finely chopped
# salt
# whipped cream
# 2 teaspoons freshly grated horseraddish

Procedure :
# Mix all the ingredients apart from the whipped cream and chill thoroughly
# Strain and serve in tall glasses with one teaspoon of whipped cream on top

Creamy Tomato soup

Incredients :
# 8 oz. (225g) tomatoes, skinned and chopped
# 1 x 10 oz (290g) pkt. silken tofu
# 1 onion, chopped
# 1 clove garlic, crushed
# 1 green pepper, chopped and deeseeded
# 2 tablespoons tomato puree
# 2 teaspoons of freshly chopped basil
# half a pint (285 ml) vegetable stock
# 1 tablespoon of olive oil

Procedure :
# Fry the onion, garlic and green pepper in oil for about 2 minutes, or until softened
# Add the tomatoes, puree, basil and stock, cover, then cook for 30 minutes, till peppers are really soft
# Allow to cool slightly then puree in a blender with the tofu
# Season to taste then re-heat and serve

Oriental Pancakes

Incredients :
# 6 oz. (150g) plain wholewheat flour
# half a teaspooon of salt
# 1 egg
# 6 large spring onions ,trimmed and sliced
# 8 oz. (225g) beansprouts, washed
# 6 0z. (150g) mushrooms, wiped and sliced
# 7 oz. (175g) pkt. Frozen mange-tout, thawed: sliced diagonally
# 2 tablespoons sunflower oil
# 2 teaspoons cornflour
# 2 teaspoons of soy sauce
# three quarter pint (425ml) of milk
# vegetable oil for frying

Procedure :
# Put the flour and salt in a bowl
# Beat together the egg and milk and gradually pour into the flour, stirring constantly for a smooth batter
# Wipe a little oil round a large frying pan and heat
# When very hot add 4 tablespoons of batter, tipping quickly so that the batter will spread out evenly into a circle
# Cook on one side only for 2-3 minutes until browned underneath and set on top
# Slide each pancake on to work surface, cooked side up
# Stir fry the vegetables in the remaining oil for 3 minutes
# Sprinkle over the cornflour and soy sauce and fry again for 3 minutes
# Spoon the filling into the bottom third of the pancake
# Fold bottom part up, sides in, then fold over twice more
# Cook the pancakes, seam side down on greased baking sheet (400F, Gas Mark 6, 200C) for I5 minutes, turn over and cook for a further 15 minutes or until crisp