Recipes - Vegetarian

(Most recently added recipes display first.)

Artichokes with Lemon Butter

Ingredients

  • 4 medium sized  globe artichokes rinsed, trimmed and prepared for cooking,
    ensuring all cut surfaces are rubbed with lemon to prevent discolouration
  • 120 g unsalted butter
  • juice 2 lemons
  • freshly ground pepper

Preparation

  • Place each artichoke in a microwave safe plastic bag & secure  tightly.
  • Place chokes around the rim of  the turntable.
  • Cook on High (100%) for 10 minutes then set aside to stand for 5 minutes.
  • Melt butter in a small Pyrex jug on Medium (70 – 80%) for 1 and a half to 2 minutes, pour in lemon juice, stir to combine.
  • Prick plastic bags to release steam, remove chokes to serving plates, season and serve with butter mixture on the side.
  • Peel off leaves and dip in sauce.

NB:  have some finger bowls ready!

Stir Fried Mushrooms

Ingredients

  • 1 tbsp peanut oil
  • 1 white onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 carrot very finely sliced on the diagonal
  • 100g button mushrooms sliced length wise
  • 100g shitake mushrooms sliced lengthwise
  • 100 g oyster mushrooms
  • 2 tbsp oyster sauce
  • 2 tbsp rice wine
  • 2 tbsp cold water
  • 3 spring onions, diagonally sliced

Serves 2-3

Preparation

  • Heat a wok or fry pan until hot.
  • Add the oil and heat until hot then add onion, garlic and carrot and stir fry 2 minutes.
  • Add the button and shitake mushrooms, season with pepper and toss vigorously over a medium heat for 3 minutes.
  • Add they oyster mushrooms, stir another minute.
  • Pour in the oyster sauce, rice wine and cold water then stir fry a further 3 minutes.
  • Garnish with spring onions and serve over cooked noodles

Two Minute Warm Noodle Salad, Nuts & Prunes

Ingredients

  • 250g Two Minute Noodles
  • 1 cup pitted prunes, cut in neat length wise pieces
  • ½ cup pecan nuts, sliced lengthwise
  • 2 tblsps lemon juice
  • 4 tblsps oil
  • ¼ teaspoon salt
  • 4 cups baby spinach leaves, loosely packed.

Preparation

  • Place noodles in boiling water and cook for 2 -3 minutes stirring to loosen noodles
  • Drain and rinse
  • Place noodles in a serving bowl and stir through prunes and nuts
  • Whisk together lemon juice, oil and salt
  • Pour over noodle mixture and toss to coat
  • Fold in spinach leaves, combining well
  • Serve in individual bowls

Tip
Prunes are easily cut with lightly oiled scissors. Shredded poached chicken may be added to this salad

Nik Nok Noodles

Ingredients

  • 1 tbsp oil
  • ½ red pepper, thinly sliced
  • 1 cup broccoli florets
  • 100g mushrooms, thinly sliced
  • 4 spring onions, chopped
  • 4 pkts 2-minute Oriental noodle cakes (including seasoning)
  • 4 cups hot water

Serves 2

Preparation

  • Combine the oil and vegetables in the microwave-safe container.  Cook, uncovered, on HIGH (100%) for 2 minutes.
  • Crush the noodle cakes, and add to the vegetables, plus the contents of two sachets of seasoning, and mix together evenly.
  • Add the hot water.  Cover, and cook on HIGH (100%) for 4-6 minutes.
  • Serve with shredded bok choy leaves.

Tip
For speedy and convenient cooking, crush the noodle cakes in the bag before opening.
Use a microwave oven if the weather is hot – you and your kitchen will stay cool.

Savoury Summer Pudding

Ingredients

  • 8 ripe red vine tomatoes
  • 2 cloves garlic finely chopped
  • 2 tblsp chives finely chopped
  • 1 cup basil leaves shredded
  • 200g mozzarella grated
  • salt & pepper to taste
  • 4 tblsp olive oil
  • 9-12 slices brown or white sandwich bread, crusts off
  • pitted olives to garnish

Serves 4-6

Preparation

  • Core tomatoes and place in boiling water to loosen the skin and peel.
  • Remove seeds and dice neatly into 4cm cubes.
  • Place in a bowl with garlic chives, basil and mozzarella.
  • Season well and toss with oil.
  • Brush a 1.2 lt pudding bowl and with olive oil and then line with plastic wrap leaving 6cm overhang.
  • Line the walls and base of prepared bowl with sliced bread, pressing the edges so they adhere where they meet so there are not air holes, between slices.
  • Stir the tomato mix and place mixture into the bowl packing down well.
  • Top with the remaining bread then place an inverted plate on top of the bread so it fits snugly inside the basin.
  • Place a weight on top. Refrigerate 24 hours.
  • When ready pour off any juices and then invert onto a serving plate. Decorate the top with slivered black olives and shredded basil. Slice into wedges and serve with a crunchy salad.