Do you know how to make a delicious vegetarian appetizer for your weekend party? (Adrian Johnson Jr.)

This weekend you would be having a small party at your place and you also invited your best friend. But this has also made you a little tensed, as your best friend is now vegetarian. Your mother being a seasoned cook, shares with you her delicious vegetarian appetizer recipe; it is stuffed mushrooms.

How do you prepare this vegetarian appetizer?

You are aware that your friend loves mushrooms. This delicious appetizer has been very popular in the various parties that your mother had arranged in her home. The basic ingredients needed to prepare stuffed mushrooms are:
Whole mushrooms: 12
Any type of vegetable oil: 1 tbs
Finely chopped garlic: 1 tbs
Fresh Parmesan cheese: ? cup
Ground pepper: ? teaspoon
Onion powder: ? teaspoon
Ground cayenne pepper: ? teaspoon

Below is the preparation process to make stuffed mushrooms appetizer.

Before you start preparing the delicious appetizer you have to clean the mushrooms properly with a damp towel. Do not directly wash the mushrooms with water, as their texture would get softened and the whole taste of the appetizer would be spoilt.
Once cleaned, break and remove the stems of the mushrooms. Now chop the stem portion of the mushrooms finely, discarding any rough ends.
Prepare a baking tray and spray it lightly with cooking oil. Then preheat the oven to around 350 F.

In a skillet heat oil till heat reaches medium temperature. Now in the heated skillet add the finely chopped garlic and the chopped mushroom stem portions. Your mother told you that at this stage, your kitchen would now be filled with aroma of this delicious appetizer when the mushrooms are being fried. You should take care and prevent the garlic from burning. Otherwise, the burnt garlic would add bitterness to the appetizer and your hard work would go in vain.

Once the mushrooms have been properly fried and the moisture has been removed from them you can leave them to cool off to room temperature.
Now in a clean glass bowl, add the fried mushroom and garlic mixture. In the same mixture add the other ingredients, which would make the appetizer delicious. These are parmesan cheese, black and cayenne pepper and onion powder. Blend all the ingredients well and the stuffing mixture should have a thick consistency.
Now with a small spoon, add the mushroom stuffing gently to the crown of the mushrooms.
Place the stuffed mushrooms gently on the baking tray. You do not want to break the mushrooms and destroy the presentation of this delicious appetizer.
In the preheated oven, the stuffed mushroom appetizer is baked for around twenty minutes.
The stuffed mushrooms are cooked until the cheese has melted.
That is how you prepare this vegetarian appetizer for your friend. At the end of the day, this will become a hit food and you promise to your guests, that you would make more of these stuffed mushrooms on the next party. For preparing easy appetizers(also called nemme forretter by the Danish chefs) like a pro, you should take advantage from some of the best Isabellas ideas and recipes.

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Vegetarian Lasagna Recipe For A Filling Meal (rajiv tiwari)

Ingredients For Vegetarian Filling Between Lasagna:

* 4 red bell peppers
* 1 teaspoon olive oil
* Salt to taste
* Freshly ground pepper to taste
* 4 yellow squash, cubed
* 1 large onion, sliced thinly
* 4 garlic cloves, finely chopped

Ingredients For Cheese Sauce Of Lasagna:

* 2 cups cottage cheese
* 1 ? cups grated sharp provolone cheese
* ? cup chopped fresh basil
* 1 teaspoon dried oregano

Ingredients For Lasagna Recipe:

* 3 tablespoons all-purpose flour
* 1 ? cups milk
* 2 tablespoons chopped fresh basil
* Freshly ground pepper to taste
* Cooking spray
* 9 cooked lasagna noodles
* 2 cups spinach leaves, divided
* ? cup shredded mozzarella cheese
* Basil leaves

Directions:

1. Start off your lasagna recipe by preheating the broiler.

2. Cut the bell peppers in half and discard the seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten them for the broiler. Broil until the bell peppers have blackened. Keep it aside for 15 minutes, then peel. Keep aside for later in the lasagna recipe.

3. Preheat the oven to 230? C.

4. Mix oil, salt, black pepper, squash and onion on a baking sheet. Make sure it's mixed well for a consistent flavour.

5. Bake it in the oven for around 15-20 minutes. Remove from oven put it into a separate bowl. Add garlic to the mixture for the lasagna filling.

6. Decrease oven temperature to 190? C.

7. To prepare cheese recipe, mix all the ingredients together in a medium sized bowl.

8. To make the white sauce for the lasagna, add the flour to a saucepan.

9. Gradually stir in the milk and keep stirring.

10. Place the mixture over a medium flame and cook until it thickens. Remove it from the flame and stir in the chopped basil and the black pepper according to taste.

11. For the lasagna recipe: Spread ? cup of the white sauce in bottom of a lasagna baking dish. Make sure it's coated with cooking spray. Put 3 lasagna noodles over sauce and a cup of cheese on top. Put a layer of spinach, bell pepper halves, 2 cups vegetable mixture and a quarter cup of white sauce.

12. Repeat the lasagna layers, ending with noodles. Spread the remaining white sauce over the lasagna and cover and bake for 15 minutes.

13. Uncover and sprinkle the mozzarella cheese on top. Bake for 20 more minutes till the cheese is nice and bubble and sprinkle the basil on top.

14. Your lasagna is ready!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Lasagna Recipe, the lasagna recipe

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Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time:  20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1.  Halve 2 of the lemons and place in a very large pan of water and bring to the boil.  Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes.  Drain well upside down.

2.  To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste.  Pour in the olive oil and shake vigorously to make a thick dressing.  Taste and add more mustard, vinegar or seasoning if necessary.

3.  Turn the artichoke over and serve them with the vinaigrette dipping sauce. 

4.  To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth.  When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart.  Enjoy!

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Penne with Asparagus, Olives & Tomatoes

A delicious pasta dish which is full of crisp, fresh summer flavours and is very quick & easy to make!

Serves 4

Preparation time:  15 minutes

Cooking time: 15 minutes

Ingredients

400g Penne

 Bundle of asparagus, trimmed & cut in half

2 tbsp olive oil

1 garlic clove, peeled & sliced

24 green olives, pitted & sliced

24 cherry tomatoes, halved

1 lemon, zest plus a squeeze of juice

3 tbsp mascarpone

Sea Salt & freshly ground pepper

1 tbsp butter

60g Parmesan, freshly grated

60g Pecorino, freshly grated

10 basil leaves, chopped

Preparation method

1.  In a large pan of salted water, cook the pasta as per packet instructions, drain and set aside.

2.  Meanwhile make the sauce, in a large frying pan heat the olive oil with the garlic and add the chopped asparagus.  Cook gently turning occasionally for 7-8 minutes or until al dente.

3.  Add the olives and tomatoes to the asparagus and heat through. Now add the mascarpone and lemon zest and stir through.  Season to taste and add the butter and a squeeze of lemon juice.

8.  Add the cooked pasta to the sauce and stir through. Place in a warmed serving dish and scatter with some of the grated cheese and sprinkle with basil.

9.  Place the remainder of the cheese in a bowl so the guests can help themselves and serve.  Enjoy!

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How To Make Vegetarian Lasagna For Everyone (rajiv tiwari)

Lasagna With Tofu

Ingredients:
* ? pound lasagna
* 2 10-ounce packages defrosted chopped spinach,
* 1 pound soft tofu
* 1 pound firm tofu
* 1 tablespoon sugar
* ? cup soymilk
* ? teaspoon garlic powder
* 2 tablespoons lemon juice
* 3 tablespoons minced basil
* Salt to taste
* 32-ounce jar tomato sauce

Directions:

1. Cook lasagna noodles al dente, drain and set aside.

2. Pre-heat oven to 350 degrees.

3. Dry the spinach as much as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a blender and mix till smooth.

4. Cover the bottom of a lasagna baking dish with a thin layer of sauce, followed by a layer of lasagna noodles. Add a layer of half the tofu and half the spinach. Continue the same way, using half the tomato sauce and noodles and the rest of the tofu mixture and spinach. The last layer should be the remaining noodles covered by the remaining tomato sauce.

5. Bake for 25 to 30 minutes till the tomato sauce bubbles.

Lasagna With Pumpking And Three Cheese

Ingredients:

* 1/2 pound sliced mushrooms
* 1 chopped onion
* Salt to taste

* 2 teaspoons olive oil
* 1 can of pumpkin
* ? cup of cream
* 1 teaspoon dried sage leaves
* Pepper to taste
* 9 no-cook lasagna noodles
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* ? cup shredded Parmesan cheese

Directions:
1. Pre-heat oven to 375 degrees.

2. Slightly oil a lasagna baking dish.

3. Saut? the mushrooms, onion and salt in olive oil until soft and set aside.

4. In a dish, mix the pumpkin, cream, sage, pepper and salt.

5. Spread ? cup of pumpkin sauce in the lasagna baking dish. Add three noodles and place another layer of the pumpkin sauce on top. Now add half of the mushroom and onion mixture, half of the ricotta cheese, half of the mozzarella cheese and about a third of the Parmesan cheese. Repeat the layers once more. Top off the lasagna with remaining noodles and sauce. You should have a third of the Parmesan cheese remaining.

6. Cover the lasagna with foil and bake for 45 minutes.

7. Uncover and sprinkle with the remaining Parmesan cheese.

8. Bake again, uncovered, for another 10 minutes.

9. Let your lasagna cool for 10 minutes before serving!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. lasagna baking dish, lasagna

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Amazing Vegetarian Ravioli Make Great Pasta Recipes (rajiv tiwari)

Ingredients For Pine Nut Goat Cheese:

* 8 cups pine nuts soaked for over an hour
* 1 cup of extra-virgin olive oil
* 4 peeled and cut shallots
* 2 lemon's zest
* 1 cup freshly squeezed lemon juice
* 8 teaspoons yeast
* Around 4 ? teaspoons of salt
* Ground black pepper

Ingredients For Rosemary-Cream Sauce Of The Pasta Recipe:

* 2 teaspoons minced rosemary
* 2 tablespoons of lemon juice
* 1 ? cup of filtered water
* Salt to taste
* 2 cloves of peeled garlic
* Ground black pepper

Ingredients For The Pasta Recipe:

* 4 medium peeled beets
* 4 tablespoons of olive oil
* 2 tablespoons of lemon juice
* 1 teaspoon of salt
* 4 tablespoons of aged balsamic vinegar
* Herbs

Directions For Pine Nut Goat Cheese:

1. Now to start with you pasta recipe, grind all ingredients till you achieve a fine, smooth consistency.

2. You will have about 8 cups of the cheese, keep 4 for the sauce and put the remaining aside.

Directions For Rosemary-Cream Sauce Of The Pasta Recipe:

1. This is one of the easiest parts of the pasta recipe. Grind all the ingredients in a until you achieve a smooth sauce.

Directions For The Pasta Recipe:

1. Slice the beets into very thin, flexible parts.

2. If there are a few larger pieces remaining then you can cut it into squares of the same size and then keep it aside for the pasta recipe.

3. In a bowl, mix the beet, olive oil, lemon juice and salt and toss it gently. The beet should be thoroughly covered with the other ingredients.

4. Keep half of the beet slices on a flat, clean surface and put a teaspoon of cheese on each. Keep the remaining beet slices on top and press it down slowly and gently.

5. Put the sauce on serving plates and keep your ravioli on top.

6. You can garnish your Italian pasta recipe with the aged balsamic vinegar and some of the herbs of your choice.

Carrying out a pasta recipe like this can be extremely easy and yet a delicious dish for vegetarians and non-vegetarians all over the world! If you know how to make pasta, then you truly know how to enjoy fine dining. Pasta recipes are probably the yummiest things to carry out in your own kitchen. Enjoy!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. pasta recipe, how to make pasta

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Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour.  It is definitely one to try!

Serves 4 (8 for starter)

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1.  In a large pan bring the stock to the boil.

2.  Place a large frying pan over a medium heat; add the oil and half of the butter.  When the butter has melted gently cook the shallots for 3 minutes or until softened.  Now add the rice and stir through until fully coated with oil and butter.

3.  Increase the heat to full and add the red wine.  Stir continuously until the wine has been fully absorbed.  Now gradually add the stock a ladleful at a time.  When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4.  After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5.  When the rice is cooked add the remaining butter and the Parmesan cheese.  Stir through and serve with extra Parmesan and crushed walnuts.  Enjoy!

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A Unique Vegetarian Pizza Recipe Too Yummy To Resist (rajiv tiwari)

Pizza recipes are usually believed to be meaty, not the thing for vegetarians to relish. But an old myth gets wiped out now with this pizza recipe. If you like to know how to make pizza than you should know how to make this yummy vegetarian dish. Easily served for all kinds of audiences, you can be rest assured that even non-vegetarians will enjoy this pizza recipe thoroughly.

Besides being purely vegetarian, this pizza even promises to be extremely healthy. Using ingredients that are just great for you, this is a dish describes absolutely everything that's right with food.

How To Make Pizza With Corn And Black Beans

Ingredients:

1. Half a diced plum tomato
2. Half a cup of canned and rinsed black beans
3. Half a cup fresh corn kernels, add as per your preference
4. One tablespoon of cornmeal
5. Half a pound of whole-wheat pizza dough
6. Quarter cup of barbecue sauce
7. Half a cup of smoked mozzarella, sliced or shredded

Preparation:

1. Now to actually get started with the making of your pizza recipe, preheat your grill to medium temperature.

2. Mix the diced tomato, beans and corn in a bowl.

3. Lightly sprinkle the cornmeal on a baking sheet that's big enough for your pizza base. Stretch or roll the pizza dough into about a circle and keep it on top of the baking sheet. Make sure that the entire base of the dough has a light layer of cornmeal on it.

4. Move the pizza base from the baking sheet to the preheated grill. Cook the dough until it's puffed and slightly brown at the bottom.

5. Flip the pizza base over and quickly spread the barbecue sauce. Without wasting any time sprinkle the tomato, bean and corn mixture and add a layer of cheese.

6. Grill your pizza until it's brown at the bottom again and the cheese is slightly melted.

7. Your pizza recipe is ready to eat and enjoy!

When you know how to make pizza, you know that you can make a snack at any point of time. Italian pizza recipes are a hit with one and all so you know that no matter who's coming home, they are definitely going to enjoy your preparation. Try out this pizza recipe today from your very own kitchen and relish the yummy taste!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Pizza recipes, to make pizza

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Healthy Recipes for a Vegetarian Diet (Corrina Kuhar)

The decision to change to a vegetarian diet is one that many people make for many different reasons. For some, the decision is made to protect animals from harm. Others might make the decision for religious or cultural reasons. Still others make the decision to go vegetarian because their bodies do not respond well to meat, or because they just do not like the taste of it. Whatever the reason might be, many vegetarians are looking for ways to get the protein, iron, and other nutrients they are missing by not eating meat. Fortunately, all of these nutrients can be found in non-meat items, and there are many healthy recipes that are great substitutes for meat.

Protein is one of the main nutrients in meat, and vegetarians need protein just as much as anybody else does. There are many healthy recipes that are packed with protein that contain no meat at all. One of the best sources of protein is eggs. Eggs are packed with protein and can be eaten just plain on their own, or can be made into a number of fantastic meals. Omelettes are a great meal for any time of the day - there's no need to restrict them to just breakfast! Add some veggies, cheese, and seasonings and you have a protein-packed meal. If you are vegan and do not eat eggs, nuts and legumes are a great way to get protein as well. Nuts can be eaten as a snack, or can be incorporated into a number of healthy recipes. Try grilled veggies in a spicy peanut sauce for dinner. Legumes also contain a high amount of protein. Try lentils with couscous for a rich, tasty way to get all the protein you need.

Most people associate iron with red meat, but this is not the only place to get it. Vegetarians can get all the iron they need, from dark green vegetables. Spinach especially is packed with iron. Try hollowing out a tomato or green pepper, stuffing it spinach and feta cheese, and baking it in the oven. Sundried tomatoes are also a great source of iron, and can be added to a number of salads or other healthy recipes. Try adding sundried tomatoes to a Greek salad - olives are also very high in iron, so the combination is ideal. Many dried fruits such as apricots, raisins, currants, and coconuts also contain high amounts of iron, so you can actually get your daily dose of iron during dessert too! There are many healthy recipes that contain protein, iron, and other nutrients without containing any meat. As a vegetarian, it is important that you keep your diet balanced and find ways to get all of the vitamins and minerals that most people get from meat. Eating only vegetables can have health benefits as long as you find ways to meet all of your nutritional needs, including the ones that you would normally rely on meat for. Eating dark green vegetables, as well as eggs, nuts, and legumes will help you to achieve all of the balance you need in your vegetarian diet. We have all the healthy recipes you need for your family or just yourself. Browse our library of wholesome recipes now. To know the five healthy factors to consider on what to eat or drink, visit livestrong.com

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Vegetarian Recipes (rajiv tiwari)

Recipes with just vegetarian ingredients might seem boring to some, but not with the variety given to you below. These food recipes will tempt vegetarians and non-vegetarians alike!

Potato And Black Bean Salad Recipe

Ingredients:

* 3 potatoes
* ? a can of drained and rinsed chick peas
* An 8 ounce can of marinated and chopped artichoke hearts
* Half a bell pepper cut into small, thin strips
* 3-4 spoons of minced parsley
* 1 sliced scallions
* 1 tablespoon of lemon juice
* Salt and pepper to taste

Directions:

1. Microwave the potatoes till they're cooked but not mushy and then cool.

2. Add remaining vegetables in another bowl.

3. Peel and cut the potatoes, add to the vegetables and then add lemon juice.

4. Add salt and pepper to taste.

5. Your yummy vegetarian salad recipe is ready to serve!

French Onion Soup Recipe

Ingredients:

* 5 spoons of margarine
* 1 ? sliced onions
* 1 ? cloves of sliced garlic
* ? teaspoon of sugar
* Pepper to taste
* 1 tablespoon of all-purpose flour
* 3 cups of vegetable stock
* ? cup of red wine
* 1 tablespoon of Worcestershire sauce

* 1 teaspoon of fresh thyme
* 1 French baguette
* Thinly sliced mozzarella

Directions:

1. Preheat the oven to 450?F.

2. Heat the margarine in a stockpot and add the onions and cook on a medium flame till they're soft. Keep stirring.

3. After around 10 minutes add the garlic, sugar and pepper.

4. After the onions are caramelized, add the flour, stirring to blend well.

5. Add the vegetable stock, wine, Worcestershire sauce and thyme and bring the soup to a boil. Reduce the flame, cover and let it simmer for 10 minutes. Your soup recipe is almost complete!

6. Slice and toast the baguette.

7. Place a slice of the baguette on top of each bowl of soup and cover with mozzarella. Place the bowls on a foiled baking dish.

8. Bake till the cheese just starts to melt.

9. Your yummy soup is waiting to be eaten! Try the recipe soon and enjoy the creation.

Enjoy truly delicious vegetarian recipes that make you want to just keep on eating. Simple ingredients and easy steps make for a tasty meal. Healthy food that you can enjoy whenever you want, these dishes will just make you crave for more.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Recipes with just vegetarian ingredients, vegetarian salad recipe

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Mushroom, Spinach & Chutney Tart

Mushroom, Spinach & Chutney Tart

A delicious tart which is full of flavour – a perfect starter for any occasion!

Serves 4

Preparation time:  30 minutes (plus resting time)

Cooking time:  35-40 minutes

Ingredients

For the pastry

225g Plain flour, sieved

Pinch of salt

100g butter

3 sprigs of fresh thyme, leaves picked

For the chutney

2 tbsp extra virgin olive oil

4 red onions, peeled & finely sliced

4 garlic cloves, peeled & finely sliced

1 tsp coriander seeds

2 tbsp red wine vinegar

2 tbsp soft dark brown sugar

Sea salt & freshly ground pepper

For the filling

3 field mushrooms, sliced

150g butter

5 cloves of garlic, crushed

½ lemon, juice only

Handful of flat leaf parsley, roughly chopped

1 large free-range egg

130 ml single cream

1 tbsp extra virgin olive oil

4 handfuls spinach leaves

handful of thyme, leaves picked

1 small round of goats cheese, sliced

Salt & freshly ground pepper

To serve

2 handfuls of fresh spinach

½ lemon, juice only

Extra virgin olive oil

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and rub in the butter using your fingertips.  Stir in the thyme leaves, gradually add some cold water, very little at a time until the mixture comes together as a dough.  Place into a ball, wrap with cling film and place in the refrigerator to chill for 30 minutes.

2.  Preheat the oven to 190°C/Gas mark 5.  Grease four 10cm/12cm individual tart tins.

3.  Roll out the pastry onto a floured surface and line the tart tins.  Prick the bases with a fork and bake in the oven for 5-8 minutes.  Set aside and allow to cool, do not switch off the oven.

4.  For the chutney, in a saucepan heat the oil on a low heat and add the onions, garlic and coriander seeds.  Cook for 10 minutes and then add the vinegar and sugar and cook for a further 5-10 minutes.  Remove from the heat, set aside and season to taste.

5.  To make the filling, lay the mushrooms in a baking tray.  In a small bowl mix together the butter, 3 of the garlic cloves, lemon juice and parsley.  Place over the mushrooms and place in the oven for 15 minutes, remove and allow to cool.

6.  In a small bowl beat the egg and cream and season with salt and pepper.  In a large frying pan heat the oil on a medium heat and add the spinach, thyme and remaining garlic.  Cook for 3-4 minutes until wilted and drain in a sieve to remove all excess moisture.

7.  Brush the pastry cases with a little of the cream and egg mixture.  Add a little chutney to each, then add some spinach and mushrooms.  Pour over the egg mixture and top with the goats cheese.  Place in the oven for 15 minutes or until lightly browned.

8.  To serve, dress the spinach with a little lemon juice and a drizzle of olive oil and divide between 4 plates and top with a warm tart, enjoy!

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Fusilli with Tomato & Vodka Sauce

Fusilli with Tomato & Vodka Sauce

A delicious quick and easy mid-week meal with a kick!

Serves 4

Prep time:  2-3 minutes

Cooking time:  12-15 minutes

Ingredients

500g/1lb2oz dried fusilli pasta

200ml of good quality tomato passata

2 tbsp of extra virgin olive oil

2 cloves of garlic, sliced

10 leaves fresh basil

200ml single cream

100ml vodka

60g/2oz of butter

1 tbsp crushed pepper

salt

Pecorino or parmesan cheese, grated to serve

Preparation method

1.  In a large pan cook the pasta as per packet instructions.

2.  Meanwhile make the tomato sauce; in a small pan heat the oil and fry the garlic until golden.  Add the passata, fresh basil and season with salt & pepper.  Simmer for 10 minutes.

3.  When the pasta is cooked, drain and set aside.  In a large frying pan or wok melt the butter, add the pepper and pasta, toss until fully coated.  Over a high heat add the tomato sauce and cream and stir through.  Add the vodka, season to taste and remove from the heat.

4.  Serve the pasta in 4 warm pasta bowls and sprinkle with the cheese.  Enjoy!

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Tagliatelle with Feta Pesto

Tagliatelle with Feta Pesto

If you love pesto you will adore this velvety feta pesto!  This dish is absolutely delicious and even better it is a super quick & easy dish to make!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10-12 minutes

Ingredients

200g/7 oz tagliatelle

1 handful of pinenuts, toasted (plus extra for serving)

1 small clove of garlic, peeled & chopped

1 large bunch of basil, chopped

100g/3 ½ oz feta cheese, crumbled (plus extra for serving)

3 tbsp extra virgin olive oil (plus extra for serving)

Freshly ground pepper

Method

1.  Cook the tagliatelle as per packet instructions.

2.  In a food processor blend the pinenuts, garlic, basil, feta cheese and oil until you have a smooth paste.

3.  Drain the pasta and mix through the pesto.  Serve in pasta bowls, top with a sprinkling of toasted pine nuts, feta cheese and a drizzling of olive oil.  Enjoy!

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Greek Rigatoni Pasta

Greek Rigatoni Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the rigatoni! 

Serves 4

Prep time:   5-10 minutes

Cooking time: 10-15 minutes

Ingredients

350g/12oz rigatoni pasta

2 tbsp olive oil, extra for drizzling

25g/1 oz pine nuts

2 cloves of garlic, peeled & crushed

275g/9 ½ oz spinach leaves

450g/15 ½ oz plum tomatoes, roughly chopped

Freshly ground salt & pepper

100g/3 ½ oz feta cheese, crumbled

100g/3 ½ oz black olives, chopped

Method

1.  Cook the rigatoni as per packet instructions.

2.  In a large frying pan, heat the oil and cook the garlic and pine nuts for 2 minutes or until the pine nuts are golden brown. 

3.  Add the spinach and tomatoes mix through and cook for 4-5 minutes until the spinach has wilted.  Drain the pasta and toss through, season to taste.

4.  To serve, divide between serving plates topped with crumbled feta, olives and a drizzling of olive oil.  Enjoy!

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Falafel with Tahini Sauce

Falafel with Tahini Sauce

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10

Prep time:   35 minutes

Cooking time: 15 minutes

Ingredients

1 x 400g/14 oz tin of chick peas, drained

Sea salt & pepper

1 small handful of fresh mint, chopped

2 tsp ground cumin

1 tsp bicarbonate of soda

1 lemon, zest only

2 garlic cloves, peeled & finely chopped

½ onion, peeled & finely chopped

1 small handful of fresh coriander, chopped

Vegetable oil for shallow frying

Tahini Sauce

1 tbsp tahini

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tsp honey

Method

1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.

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Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12

Prep time:   20 minutes

Cooking time: 15 minutes

Ingredients

2 courgettes (about 500g)

Sea salt & pepper

2 tbsp light olive oil, plus extra to fry

1 onion, peeled & finely sliced

3 eggs

200g/7oz feta, diced

1 small handful of fresh mint, chopped

2 tbsp pine nuts

3-4 tbsp plain flour

To Serve

Lemon wedges

Flat leaf parsley, sprigs

Method

1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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Mushroom, Leek and Spinach Risotto

Mushroom, Leek and Spinach Risotto

A full flavoured risotto - add your favourite mushrooms and extra chilli flakes for an extra kick!

Serves 4

Prep time:  10 minutes

Cooking time: 35 minutes

Ingredients

For the Risotto

1.1 litres/2 pints chicken or vegetable stock

2 tbsp olive oil

1 knob of butter

1 leek, finely sliced

½ - 1 tsp chilli flakes

150g/6 oz mixed mushrooms, roughly chopped

400g/14 oz risotto rice

2 glasses of dry white wine

150g/6 oz spinach, roughly chopped

Freshly ground salt & pepper

70g/2 ½ oz butter

115g/4oz freshly grated parmesan cheese

Method

1.    To make the risotto, heat the stock in a pan.  Put the olive oil and butter into another pan and leek and chilli flakes, fry on a low heat until softened.

2.    Add the mushrooms and cook for a further 2-3 minutes and then add the rice and turn up the heat.

3.    When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.

4.    Add the first ladle of stock and reduce the heat to a simmer.  Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next.  This should take around 15 minutes.  Season to taste.

5.    Remove from the heat and add the spinach, butter and parmesan, stir well.  Place the lid on the pan and allow to rest for 2 minutes.

6.    Serve the risotto in a serving bowl, enjoy!

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