Basket (0)

TOP

Miss Scarlett in the kitchen with...

...the Vegetarian Recipes

Posted 20.01.15

Talking Vegetarian

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

How many times have you invited people to lunch or dinner, planned the menu only to find that one of your guests is a vegetarian and then panicked?  Actually planning a whole menu around your vegetarian is a kind option (although Col. Mustard would not agree) as vegetarians must get so bored with only being offered one option on a restaurant menu and there must be a limit to the number of risottos & pasta one can eat!  It also gives you the opportunity to cook something completely different.  I’ve come up with a simple lunch menu that will keep all your guests happy.
Spring Onion Pancakes with Ornamental Dipping Sauce or Rosie’s Italian Tricolore Salad
Fig and Blue Cheese Cauliflower Base Pizza
Heavenly Blackcurrant and Star Anise Ripple with Banana Icecream

Spring Onion Pancakes With Ornamental Dipping Sauce

88
Make our basic fluffy pancake mix by putting 115g flour into a mixing bowl and whisking in an egg, 150ml milk, 1/2 tbs baking powder, a small pinch of salt and a good grind of black pepper. Then add 10 roughly chopped spring onions and stir.
Oil a frying pan and bring to a good heat and drop in a spoonful of the mixture, cook for a couple of minutes each side until golden brown.
Makes 12 small pancakes – serve with Ornamental dressing as a dipping sauce, and decorate with coriander leaves. Yum Yum!

Rosie’s Italian Tricolore Salad

47
Take a few really ripe vine tomatoes and finely slice them. Then hand tear some pieces of the best buffalo mozzarella your wallet can afford. Slice an avocado or two, and then arrange everything on a plate in order of the Italian flag – green/white/red. Drizzle with Doo-Dah sauce, add some fresh torn basil leaves, a little cracked black pepper, and enjoy with a glass of Pinot Grigio. Yum!

 

Heavenly Blackcurrant & Star Anise Ripple with Vanilla Ice Cream

Remove your tub of vanilla ice cream from the freezer and when softish gently mix in a jar of Heavenly Blackcurrant & Star Anise Curd with a fork. Not too much as you need to retain the ‘ripple’ effect! Refreeze the ice cream until required. This is delicious with meringues or little sweet langue de chat biscuits. Heavenly!

 

Yum Yum!

20th January 2016

Want to get great  more great news and recipes in your inbox? Sign up to be a Taste Buddy!