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Recipes — Vegetarian

CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND BLUE CHEESE

Posted by Susie Taylor on

CARAMELISED FIG SALAD WITH OVEN BAKED SWEET POTATOES, WALNUTS AND  BLUE CHEESE

30g Dried Figs, 3 tbsp Dark Balsamic, 5 tbsp Water, 1 Large Sweet Potato, 1 tbsp Olive Oil, 1 tsp Salt, 2 Fresh Figs, 2 tbsp Honey/Maple Syrup, 50g Rocket/Salad, 25g Walnuts, 75g Blue Cheese  For 2 people Preheat the oven to 180°C/ gas mark 4. Cut the dried figs in half removing the hard bits. Soak the dried figs in the water and balsamic vinegar for 5 minutes, making sure all the figs are submerged. Scrub sweet potatoes to remove any dirt. Leaving skin on, cut into wedges. Place on a baking tray and drizzle with olive oil and ½ teaspoon of salt. Bake in...

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Oven Baked Camembert

Posted by Susie Taylor on

Oven Baked Camembert

Oven Baked Camembert - not original but so delicious! Whole camembert, fresh rosemary, olive oil Preheat oven to 350F. Remove camembert from plastic and put back into it's wooden box if that's what it came in, or put into a ceramic dish. Score the top in a crisscross pattern. Place on a baking sheet. Sprinkle sprigs of rosemary over the top of the cheese and drizzle with olive oil. Bake for 15 minutes until gooey.   Use fresh baguette or vegetable sticks for dunking!

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Parsnip and Apple Soup

Posted by Susie Taylor on

Parsnip and Apple Soup

Olive oil, 8oz chopped onion, 2 cloves chopped garlic, 1tsp ground nutmeg, 2 lbs parsnips peeled and chopped, 12oz apples peeled and sliced, vegetable stock, salt and pepper,  few leaves finely chopped fresh sage Gently heat olive oil in a large pan and add the onion, garlic and nutmeg - sauté for 5-10 minutes until softened. Add the parsnips and the apples and sauté for another 5-10 minutes. Dissolve stock cube in boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes or until the parsnips and apples are softened. Remove the pan from the heat and...

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Spanish Mushrooms

Posted by Susie Taylor on

Spanish Mushrooms

3 tbsps Fino olive oil, 1⁄2lb mushrooms chopped, 4 garlic cloves chopped, 2 tsps lemon juice, 2 tsps Fino dark balsamic or Fino Arrope, 1⁄4 cup  vegetable stock, 1/2 tsp smoked paprika, 1⁄4 tsp chilli flakes, salt and peeper to taste - 1 tbsp  flat leaf parsley to garnish In a sautè pan, heat the olive oil until hot but not smoking. Sautè the garlic for about 1 minute, being careful not to burn! Add the mushrooms and cook 1 minute. Add the remaining ingredients except for the parsley and simmer for 2 minutes. Garnish with the fresh parsley and serve immediately. Serve with lemon slices. Heaven is these mushrooms scooped up with crusty bread!

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Baked Tomato Gratin

Posted by Susie Taylor on

Baked Tomato Gratin

Baked Tomato Gratin 4 cloves garlic, large red onion, 8tbsp extra virgin olive oil, 250g white sourdough or ciabatta torn in to chunks, 1.5kg large ripe tomatoes, 1 glass red wine, grated parmesan and basil or parsley for the top Chop the garlic and onion and place in a large oven proof dish with 6 tbsp olive oil - season with salt, and bake in a hot oven (200C) for 10 mins. At the same time put the torn bread on a baking tray and place on a lower shelf in the oven for about 5 mins to slightly dry out. Cut the tomatoes into chunks,...

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