need to impress someone with my cooking skills. Trouble is I am not to hot on vegi stuff which is what they eat.Ideas please you could change my life here!!!
This is a nice one for chili lovers.Vegetaria Chili
Oven: Pre-heat to 350F (180C)
Start by gently cooking the zucchini in the olive oil. Cook for five to ten minutes or until tender, turning occasionally. During the last few minutes of cooking, add the garlic. When done, put to one side to cool.
While the zucchini is cooking, roll out the pastry on a floured board to form a 12 x 8 inch (30 x 20 cm) rectangle. Transfer to an oiled baking tray.
Leaving a half-inch (one cm) gap around the edges of the pastry, arrange the zucchini, tomatoes and brie in overlapping rows - you should end up with three rows of each. Sprinkle with the seasoning and optionally the herbs. Fold over the pastry around the edges to form a ridge.
Bake for 35 minutes.
Served with potatoes and either vegetables or a salad, the quantities given here will make two generous portions. Cut it into six to eight pieces to serve as part of a supper buffet.
Preparation Time: 10 minutesCooking Time: 1 hour
350g parsnips450g carrots500g swede2 onions25g margarine575ml vegetable stock30ml tomato puree30ml horseradish saucetopping:50g margarine50g ground walnuts50g sesame seeds50g wheatgerm60ml mixed, chopped herbs
1. Preheat oven to 350F/180C/Reg 4. Dice parsnips, carrots, turnips and swede. Slice the onion. 2. Melt the margarine, stir in all the vegetables, cover and sweat for 10 minutes. Pour in stock and bring to the boil, add tomato puree and horseradish sauce. 3. Cover and put in oven for 30 minutes. Melt the topping margarine, add the nuts, sesame seeds, wheatgerm and herbs and put pan aside. 4. Remove vegetables from the pan and place in a large pie dish. Scatter topping over crumble and bake for 30 minutes.