Kitchen Classics: Gourmet Vegetarian
With fresh produce, international flavours and a variety of dishes, 'Gourmet Vegetarian' is a collection of delicious vegetarian food. It contains recipes for snacks and starters, salads and vegetables, pasta, noodles, rice dishes, casseroles, bakes, stir-fries and curries.
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15 MINUTES COOKING 1OO g 2O MINUTES 2OO g 3O g 5O g 5OO g 6O g 6O ml 9 fl oz/l Add the onion boiling water bowl butter capsicum carrot chickpeas chilli powder chives Chop the onion Combine coriander cream crushed cubes cumin Drain eggplant finely chopped fl oz/l cup flour g l Ib g l oz garlic cloves Heat the oil Ib 2 oz kecap large saucepan leaves lemon juice lentils lightly medium heat MINUTES NOTE mixture ml 2 fl ml 9 mushrooms noodles olive oil paper towel parmesan cheese parsley pasta pine nuts potato Preheat the oven PREPARATION pumpkin red capsicum pepper reduce the heat rice ricotta sambal oelek sauce scallions season to taste seeds and membrane snow peas soy sauce spinach spring onions spring onions scallions Sprinkle stir-fry tablespoons tablespoons chopped tablespoons olive oil teaspoon teaspoon ground tender tofu tomatoes toss turmeric vegetable stock
Page 53 - Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well. Meanwhile, heat a chargrill pan or barbecue plate to medium— this will take about 5 minutes and lightly brush with oil.
Page 185 - Melt the butter in a large saucepan, add the onion and garlic, and saute until the onion is soft.
Page 54 - Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
Page 126 - Add the basmati rice and stir until the rice grains are coated with margarine, then stir in the mushrooms. Add the wild rice, stock, thyme and bay leaf. Bring to the boil while stirring, then reduce the heat, cover tightly with a lid and simmer for 15 minutes, or until the rice is tender and the stock has been absorbed. Leave to stand for 5 minutes. Remove the bay leaf. Season...
Page 174 - WASH the rice in a sieve under cold, running water until the water from the rice runs clear. Put the sliced onion in a sieve, sprinkle with the salt and leave for 1 0 minutes to drain off any liquid that oozes out.
Page 237 - Bring to the boil, then reduce the heat and simmer, uncovered, for about 5 minutes, or until the liquid has been absorbed.
Page 37 - Put the lentils in a saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 1O minutes, or until tender.
Page 170 - Add the eggplant and fry until golden brown. Remove with a slotted spoon and drain on paper towels.
Page 234 - To make the curry paste, place all of the ingredients in a food processor or blender and process to a thick paste.