Delia's Vegetarian Collection

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Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. This is a great recipe for using up odd bits of cheese which can be varied as long as the total amount ends...

Vegetarian Moussaka with Ricotta Topping | Recipes - Delia Online

When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine. Caldesi also makes a tomato sauce along with her bechamel, while Hazan, Stewart and Smith use bechamel only, and the Silver Spoon goes for a mixture of ricotta and tomato puree.When I wrote my Summer Collection book I felt I'd got Caesar Salad as perfect as it could be, but then I ate so many Caesar Salads that I began to get bored.

Delia Smith recipes - BBC Food Delia Smith recipes - BBC Food

In this recipe, asparagus is encased in very thin, crisp parcels of puff pastry with melted cheese. I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home...These delightful tartlets contain a combination of melted cheese, lightly sauteed asparagus tips and whole,... Everyone loves banger and mash and now we don't have to peel, boil or mash the potatoes it's great to enjoy it a bit more often. Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. You could also serve it as a starter for four people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd. First make up the stuffing by melting the butter in a small heavy-based saucepan, then add the onions and cook them for about 6 minutes or until they are transparent.

Vegetarian food How to cook the perfect vegetable lasagne | Vegetarian food

Next add the blanched vegetables to the lentil mixture along with the yoghurt, tomato puree and just ½ teaspoon of cayenne pepper. Stir well, and try to push all the vegetables below the surface of the liquid. Now bring to simmering point, cover and cook for a further 20 minutes, or until everything is tender. Taste and add a further ¼ teaspoon of cayenne, if you prefer a hotter flavour, and season with salt.Almost everyone suggests buying vegan puff pastry, which is certainly the easiest option, but, while all pastry is good, it’s hard to deny the fact that homemade pastry is usually better, and Smith’s flaky pastry always is. (Rhodes gives a vegetarian suet version, but that involves palm oil, so I’d prefer to steer clear.) It all depends how much time and patience you have. Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish wit... The same goes for the chestnut puree in Rose Elliot’s version from her Vegetarian Christmas book: though the chestnuts feel festive, the texture is similarly mushy and the flavour similarly sweet. It’s a clever idea, especially because chestnut puree is now fairly easy to come by in large supermarkets, but for me it needs more than onion, garlic and seasoning to compete with sausage meat. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened – about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture.

Fried Halloumi Cheese with Lime and Caper Vinaigrette

This is a classic from Piedmont but because Barolo is such a very fine and quite expensive wine, I tend to ... Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, makin... Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Laura Fyfe’s recipe for Jamie magazine also contains cheese (stilton this time), but the base is roast butternut squash mixed with breadcrumbs and chopped walnuts, which makes it much more adaptable – you could easily leave out the cheese, or replace it with a plant-based substitute without changing the flavour profile too much. (Other recipes that fall into this category include Anna Jones’s root vegetable rolls and Bosh’s giant parsnip and bean one.) Delicious as these are, however, they’re far softer and sweeter than a traditional sausage roll, and I’d like to find something that doesn’t feel so much like a vegetarian alternative. Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them).Every home cook needs a set of kitchen knives that won't let them down which is why we've teamed up with Opinel for your chance to win a knife set for every culinary job. Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy souffl... This is definitely a recipe that would serve two vegetarians handsomely at the Christmas lunch table. Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy soufflé. This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise ...