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| Courgettes a la nicoise 900g courgettes olive oil 170g long grain rice Large knob of butter 1 small onion 340ml water with two stock cubes Salt and pepper 1 large jar of passatta or your favourite tomato base pasta sauce Handful of oregano Handful of fresh basil Black olives Lots of veggie parmesan Cut the courgettes lengthways, brush with olive oil and pan fry on both sides until golden brown. Sprinkle with salt and pepper. Next cook the rice. Saute the onion and herbs in plenty of butter until soft and starting to brown. Add the rice and cook for a couple of minutes. Add the water and stock cubes and place a lid over the saucepan. Cook until all of the moisture has been absorbed (about 15 mins). Do not disturb the pan whilst the rice is cooking. Layer the courgettes, rice, parmesan, olives and tomato sauce in a baking dish and bake at 200C for 15 to 20 minutes. Enjoy AndyTchef | |
| Nachos 1 pack of tortilla chips 1 small pack of cheddar cheese 1 jar of your favourite salsa 1 small tub of sour cream 1 jar of chilli rings Method: Place the chips in a bowl. grate over the cheddar and sprinkle over as many chilli rings as you can take. Place in the microwave and frazzle for two minutes until melted. Top with the salsa and sour cream and tuck in! | |
| Spaghetti carbonara 350g spaghetti A little butter 4 rashers of veggie bacon 1 small glass of white wine 2 free range large egg yolks 200ml double cream Veggie parmesan Salt and pepper This is the classic pasta dish with a veggie twist. Cook the spaghetti as per the packet instructions, drain and keep warm whilst you prepare the sauce. In a saucepan heat the butter and lightly fry the chopped veggie bacon. Add the wine and simmer it away. Add the cream and simmer for a few minutes over a high heat. Add the spaghetti when the sauce is quite thick and fold in the egg yolks and the salt and pepper to taste. Mix together thoroughly and don't let the sauce boil after the eggs have been added as it will curdle. Serve with more parmesan and some crispy bacon on the top. | |
Dave's Beer and Nut Paté | |
have just been diving on your site a little... so, how vegetarian is parmesan?! like one third of the cheeses are made with enzymes gained from calves and parmesan basically all the time... please consider when spreading so called vegetarian recipes! | |
| I know of two veggie Parmesan manufacturers in the UK. I think most people are intelligent enough to look for veggie cheeses without me having to mention it every time I mention a name of a cheese. Please don't be so pedantic. Andy T chef | |
I love vegetarian food | |
a | |
TUNA BAKE WITH A TWIST cook the pasta shells per packet ins in a bowl empty 3 tin of tuna fish add 2 chopped raw red chillis in a pan add 2 table spoon of olivie oil . add i chopped red onion 3 | |
TUNA BAKE WITH A TWIST cook the pasta shells per packet ins in a bowl empty 3 tin of tuna fish add 2 chopped raw red chillis in a pan add 2 table spoon of olivie oil . add i chopped red onion 3 | |
Spinach and feta pasta So easy and delicious even with frozen spinach... 1 onion 1 clove garlic some spinach ( a bag of fresh or about 5 blocks of frozen) 1/2 block feta cheese Fry the onion, add the garlic, fry for a minute then add spinach and put lid on. cook for 2 mins or so if fresh spinach, and for about 10 or so if frozen (until all cooked basically). Add the feta and stir through until melted and mixed in properly. Season with sea salt and lots of black pepper. Add a pinch of nutmeg if you have it. Serve with pasta. Lucy | |