Final Seasons Print

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Final Seasons Print, Wegetarianizm

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to taste
Vegetarian recipes throughout the year
season
Contents
5
Seasonal UK Grown Produce
January
7
Curly Kale and Potato Cakes
Introduction
February
9
Jerusalem Artichoke and Mushroom Pithivier
March
11
Crumpets with Beetroot, Cheese and Rhubarb and Ginger Marmalade
Here at The Vegetarian Society we believe
vegetarian dishes should taste fantastic without
costing the earth. That’s why we’ve created 12
mouth-watering, monthly recipes, using seasonal
and locally sourced produce. Here’s the proof - you
can look after the planet as well as your taste buds!
April
13
Pommes Anna with Pesto
May
15
Warm New Potato and Asparagus Salad
June
17
Grilled Vegetable Tian
July
19
Summer Tagine
There are many reasons to eat seasonally. Your
ingredients will be fresher and therefore tastier. If
produced locally, they will have less impact on the
environment, thanks to reduced energy use and
associated CO
2
emissions from their production and
transportation. Buying seasonal fruit and vegetables
is also a good way to support your local economy
and farming communities.
August
21
Mixed Berry and Fennel Salad
August
23
Spiced Blueberry Sauce for ice-cream
September
25
Spinach and Almond Pie
October
27
Carrot and Lentil Sesame Bites
November
29
Chestnut and Pumpkin Seed Croustade Cups
We hope you enjoy trying out these scrumptious
recipes, as much as we enjoyed producing them!
December
31
Pumpkin and Swiss Chard Risotto
Sarah Kearns and Marise Maddison
Corden Vert Tutors at The Vegetarian Society.
Seasonal UK Grown Produce
January
Apples, Beetroot, Brussel Sprouts, Cabbage, Carrot, Caulilower, Celeriac,
Celery, Chicory, Jerusalem Artichoke, Kale, Leeks, Lettuce, Mushrooms,
Parsnip, Pears, Potatoes (main crop), Spring Greens, Squash, Swede, Turnips
July
Aubergine, Beetroot, Blackberries, Blueberries, Broad Beans, Broccoli,
Carrots, Caulilower, Courgettes, Cucumber, Gooseberries, Greengages,
Fennel, French Beans, Garlic, Kohlrabi, Loganberries, New Potatoes,
Onions, Peas, Potatoes (main crop), Radishes, Raspberries,
Redcurrants, Rocket, Runner Beans, Sage, Samphire, Sorrel,
Strawberries, Summer Squash, Swiss Chard, Tomatoes, Turnips, Watercress
February
Brussel Sprouts, Cabbage, Caulilower, Celeriac, Chicory, Jerusalem Artichoke,
Kale, Leeks, Lettuce, Mushrooms, Parsnip, Potatoes (main crop), Purple
Sprouting Broccoli, Rhubarb, Spring Greens, Squash, Swede
August
Aubergine, Basil, Beetroot, Blackberries, Blueberries, Broad Beans, Brocolli,
Carrots, Courgettes, Cucumber, Fennel, French Beans, Garlic, Greengages,
Kohlrabi, Lettuce, Loganberries, Onions, Peas, Peppers, Potatoes (main crop),
Plums, Radishes, Raspberries, Redcurrants, Rocket, Runner Beans, Samphire,
Sorrel, Strawberries, Summer Squash, Sweetcorn, Swiss Chard, Tomatoes,
Watercress
March
Beetroot, Carrotts, Caulilower, Chickory, Cucumber, Leeks, Mint, Parsley,
Purple Sprouting Brocolli, Raddish, Rhubarb, Sorrel, Spring Onions
September
Aubergine, Apples, Beetroot, Blackberries, Broccoli, Butternut Squash, Carrots,
Courgettes, Cucumber, Damsons, Garlic, Gooseberries, Kohlrabi, Leeks, Marrow,
Onions, Parsnips, Peas, Pears, Peppers, Plums, Potatoes (main crop), Radishes,
Rocket, Runner Beans, Samphire, Sorrel, Spinach, Summer Squash, Sweetcorn,
Swiss Chard, Tomatoes, Turnips, Watercress, Wild Mushrooms
April
Broccoli, Cabbage, Carrots, Jersey Royal New Potatoes, Kale, Morel
Mushrooms, Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Rosemary,
Sorrel, Spinach, Spring Onions, Watercress
October
Aubergine, Apples, Beetroot, Broccolli, Butternut Squash, Chestnuts,
Elderberries, Carrots, Celeriac, Celery, Courgette, Kale, Kohlrabi, Leeks,
Marrow, Onions, Pears, Potatoes (main crop), Pumpkin, Radishes, Rocket,
Summer Squash, Swede, Swiss Chard, Tomatoes, Turnips, Watercress, Wild
Mushrooms, Winter Squash
May
Asparagus, Broccoli, Elderlowers, Jersey Royal New Potatoes, New Potatoes,
Radishes, Rhubarb, Rocket, Samphire, Sorrel, Spinach, Spring Onions,
Watercress
November
Apples, Beetroot, Butternut Squash, Cabbage, Celeriac, Celery, Chestnuts,
Chicory, Cranberries, Elderberries, Jeruselum Artichoke, Kale, Kohlrabi, Leeks,
Parsnips, Pears, Potatoes (maincrop), Pumpkin, Swede, Swiss Chard, Turnips,
Watercress, Wild Mushrooms, Winter Squash
June
Asparagus, Aubergine, Broad Beans, Broccoli, Carrots, Cherries, Courgettes,
Currants, Elderlowers, Gooseberries, Jersey Royal New Potatoes, Lettuce,
New Potatoes, Peas, Peppers, Radishes, Redcurrents, Rocket, Runner Beans,
Samphire, Sorrel, Spring Onions, Strawberries, Summer Squash, Swiss Chard,
Tayberries, Turnips, Watercress
December
Apples, Beetroot, Brussel Sprouts, Caulilower, Celeriac, Celery, Chestnuts,
Chicory, Cranberries, Jeruselum Artichoke, Kale, Leeks, Parsnips, Pears,
Potatoes (main crop), Pumpkin, Red Cabbage, Swede, Swiss Chard, Turnips,
Winter Squash
You should be able to ind these UK grown crops on sale in the months
shown, but remember to check the label to avoid imported varieties.
January
Curly Kale and Potato Cakes
00g
200g
g
0g
2 tsp
1 tsp
3 tsp
2
2 tbsp
100g
Ingredients
baking potato, peeled, cut into large pieces
trimmed leek(s) inely chopped
curly kale, inely shredded
butter
caraway seeds
paprika
wholegrain mustard
medium free range egg yolks
crème fraiche
vegetarian Applewood smoked Cheddar, thinly sliced
1.
Method
Bring the potatoes to boil in a medium sized saucepan and then simmer
slowly for 30 minutes until cooked. Drain and dry slightly in the pan before
mashing or putting through a potato ricer.
Saute the leek and kale in half the butter until soft. Add the spices and cook
for a further 2 minutes.
Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in
a large bowl, and then form into 4 large cakes (or 8 small ones).
Heat the remaining butter in a large non-stick frying pan and gently cook the
potato cakes on both sides until dark golden and crispy.
Top the cakes with the cheese and place under a hot grill until melting.
2.
3.
4.
5.
Serve with a shredded white cabbage and carrot salad (or as a side dish
with veggie sausages).
Serves
4
Prep Time:
10 mins
Cooking Time:
45 mins
February
Jerusalem Artichoke and
Mushroom Pithivier
30g
g
1 ½ tbsp
1g
½ tsp
12ml
20g
1 tbsp
100g
00g
1
Ingredients
peeled Jerusalem artichokes, thinly sliced (2-3mm)
shallots, thinly sliced
olive oil
chestnut mushrooms, sliced
rosemary, chopped
vegetarian red wine
tinned chopped tomatoes
tomato puree
Puy lentils, cooked
vegetarian puff pastry
medium free range egg* or 1 tbsp soya lour mixed with a little water to glaze
Method
Heat Oven to 200C / 400F / Gas 4
1.
Saute the artichokes and shallots in the olive oil in a large frying pan until
softened and slightly golden (approx 1 minutes).
Add the mushrooms and rosemary and cook for a further 2 or 3 minutes
before adding the red wine, chopped tomatoes and tomato puree. Simmer
for 1 minutes or until sauce has thickened. Finally add the cooked lentils.
Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm
diameter and one 22cm. Place the smaller on a baking sheet and top with
the illing, leaving a 2 cm border. Cover with the larger circle, pressing the
edges neatly together and crimping with your ingers or a fork.
Make a hole in the centre and brush the pastry with the egg or soya glaze
and bake for 20 – 2 minutes until puffed and golden.
2.
3.
4.
Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes
and vegetarian gravy as an evening meal.
Serves
4
Prep Time:
10 mins
Cooking Time:
55 mins
Can be vegan*
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