I'm not a big fan of ready meals but sometimes a girl has to do what a girl has to do when presented with a hectic life. However, when the time comes to turn to the ready meal a vegetarian is often left with pizza, macaroni cheese, a soya burger, or dare I say it quiche! Get yourself down to Good ol Marks and Sparks, the king of high quality ready meals for a bit of a treat. My favorite of the bunch is their Vegetable Moussaka, made with lenitils, aubergines and the usual sauces, this is filling, really tastey and a snippet at £1.99! What's more it's won awards! They do a great selection of vegetarian greek mezze (their stuffed vine leaves are mouth watering), good Leek and Gruyere Tartlets and a lazy vegetarian Indain meal for one. What's more this retail giant has just announced it's "eco plan" investing £200m, over five years to make the company carbon neutral. That's very nice of them. Ethical and Tastey!!
Monday, January 22, 2007
Ready meals at the ready!
I'm not a big fan of ready meals but sometimes a girl has to do what a girl has to do when presented with a hectic life. However, when the time comes to turn to the ready meal a vegetarian is often left with pizza, macaroni cheese, a soya burger, or dare I say it quiche! Get yourself down to Good ol Marks and Sparks, the king of high quality ready meals for a bit of a treat. My favorite of the bunch is their Vegetable Moussaka, made with lenitils, aubergines and the usual sauces, this is filling, really tastey and a snippet at £1.99! What's more it's won awards! They do a great selection of vegetarian greek mezze (their stuffed vine leaves are mouth watering), good Leek and Gruyere Tartlets and a lazy vegetarian Indain meal for one. What's more this retail giant has just announced it's "eco plan" investing £200m, over five years to make the company carbon neutral. That's very nice of them. Ethical and Tastey!!
Butternut Squash Risotto
Another hearty, comfort-food meal. Adding ginger gives this a bit of a kick. If there is any left over it is nice cold or mix in an egg and fry it up into a risotto cake!
Ingredients
1 small butternut squash
2 tablespoons of freshly grated ginger
200g of risotto rice
Vegtable stock
Parmasan cheese
Olive oil
Salt and pepper
Method
1.Peel and chop the butternut squash into 1 inch chunks
2.Heat some olive oil in a saucepan and add the ginger, fry lightly for 1 minute.
3.Add the butternut squash and a cup of stock. Simmer until the butter nut squash has turned mushy.
4. Meanwhile heat some olive oil in another saucepan and add the risotto rice, fry for a few minutes then add some stock.
5. Everytime the rice absorbs the liquid add more stock until the rice has cooked.
6. Combine the butternut squash mixture and the rice, mix well together. Serve srinkled with parmasan cheese, rocket salad with lemon juice, and crusty bread.
Ingredients
1 small butternut squash
2 tablespoons of freshly grated ginger
200g of risotto rice
Vegtable stock
Parmasan cheese
Olive oil
Salt and pepper
Method
1.Peel and chop the butternut squash into 1 inch chunks
2.Heat some olive oil in a saucepan and add the ginger, fry lightly for 1 minute.
3.Add the butternut squash and a cup of stock. Simmer until the butter nut squash has turned mushy.
4. Meanwhile heat some olive oil in another saucepan and add the risotto rice, fry for a few minutes then add some stock.
5. Everytime the rice absorbs the liquid add more stock until the rice has cooked.
6. Combine the butternut squash mixture and the rice, mix well together. Serve srinkled with parmasan cheese, rocket salad with lemon juice, and crusty bread.
Monday, January 8, 2007
Roasted Vegtables and chestnuts with a blue cheese and lime dressing
Another winter warmer! The blue cheese and lime juice gives it a nice tangy taste.
Ingredients
3 large parsnips
3 large carrots
2 large potatoes
250g cooked, peeled, chestnuts
Juice from 1 lime
200g of blue cheese, crumbled (stilton, roqueforte..)
5tbsp Olive Oil
3tsp Caraway Seeds
Salt and Pepper
Method
1. Preheat oven to 200 deg C
3. Pour 3 tbsp of olive oil into a large roasting tray and heat in the oven for 5 minutes
4. Slice all the vegtables into long strips
5. Add the vegtables to the oil and sprinkle with the caraway seeds and season.
6. Mix together and cook in the oven for 50 minutes
7. Roughly chop the chestnuts and add to the vegtables for 10 more minutes, remove from oven.
8. Mix the remaining oil and lime juice together
9. Dish up the vegtables and dress with the lime juice and crumbled blue cheese
Ingredients
3 large parsnips
3 large carrots
2 large potatoes
250g cooked, peeled, chestnuts
Juice from 1 lime
200g of blue cheese, crumbled (stilton, roqueforte..)
5tbsp Olive Oil
3tsp Caraway Seeds
Salt and Pepper
Method
1. Preheat oven to 200 deg C
3. Pour 3 tbsp of olive oil into a large roasting tray and heat in the oven for 5 minutes
4. Slice all the vegtables into long strips
5. Add the vegtables to the oil and sprinkle with the caraway seeds and season.
6. Mix together and cook in the oven for 50 minutes
7. Roughly chop the chestnuts and add to the vegtables for 10 more minutes, remove from oven.
8. Mix the remaining oil and lime juice together
9. Dish up the vegtables and dress with the lime juice and crumbled blue cheese
Tuesday, January 2, 2007
Melanzane Parmigiana
This is one of my most favorite meals and real comfort food. The trick is to add lots of basil and to fry to aubergine slices in egg and flour before creating the dish. It can be made in advance and stored in the fridge until ready to cook.
Ingredients
2 large aubergines
2 tins of chopped tomatoes
3 carrots
1 stick of celery
1 large onion
2 large garlic cloves
2 balls of mozarella
Freshly cut basil
Parmazan cheese
Olive Oil
Flour
2 eggs
Salt and Pepper
Method
1. Thinly chop the onion, carrots and celery.
2. Fry in a saucepan until they soften. Add the tinned tomatoes, season and simmer for 20 minutes
3. Slice the aubergines length ways at about 1 cm thick.
4. Beat the eggs together in a bowl and cover each aubergine slice with egg, then with flour.
5. Heat the Olive Oil in a pan and fry the slices on a medium heat until they start to brown. Remove slices and place on kitchen roll to absorb excess oil.
6. Slice the mozarella balls
7. To buld the dish sread a layer of sauce, then add a layer of aubergines, another layer of sauce, half the mozarella, sprinkle with a large handful of basil. Then add another layer of aubergines, sauce, the remaining mozarella, basil. TO finish add the final layer of aubergines, cover with sauce and sprinkle with the grated parmasan and freshly ground black pepper.
8. Bake in the oven at 200 degrees for about 40 minute until the top is browned and bubbling.
Serve with fresh crusty bread and a green salad.
Ingredients
2 large aubergines
2 tins of chopped tomatoes
3 carrots
1 stick of celery
1 large onion
2 large garlic cloves
2 balls of mozarella
Freshly cut basil
Parmazan cheese
Olive Oil
Flour
2 eggs
Salt and Pepper
Method1. Thinly chop the onion, carrots and celery.
2. Fry in a saucepan until they soften. Add the tinned tomatoes, season and simmer for 20 minutes
3. Slice the aubergines length ways at about 1 cm thick.
4. Beat the eggs together in a bowl and cover each aubergine slice with egg, then with flour.
5. Heat the Olive Oil in a pan and fry the slices on a medium heat until they start to brown. Remove slices and place on kitchen roll to absorb excess oil.
6. Slice the mozarella balls
7. To buld the dish sread a layer of sauce, then add a layer of aubergines, another layer of sauce, half the mozarella, sprinkle with a large handful of basil. Then add another layer of aubergines, sauce, the remaining mozarella, basil. TO finish add the final layer of aubergines, cover with sauce and sprinkle with the grated parmasan and freshly ground black pepper.
8. Bake in the oven at 200 degrees for about 40 minute until the top is browned and bubbling.
Serve with fresh crusty bread and a green salad.
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