There is a definite trend towards more plant-based recipes and this time of year with cranberries and other delicious fruits/vegetables some of them are just awesome and so tasty…I hope you find something that will tickle your taste buds …Merry Christmas xxx

Welcome to a Christmas menu with vegetarians in mind and I have tried to think of tasty dishes that as dare I say it a carnivore I would eat… In fact, I eat both because as long as a meal is tasty then that is what matters and I love vegetables.

The starters are quick and easy to make and ooze taste and most of the dishes can be made in advance as we don’t want to spend hours in the kitchen on Christmas morning while everyone else has fun…Do we?

I always try to cook at least one dish I haven’t cooked before for Christmas as we all have our tried and tested family favourites, don’t we? It is just nice to try something new although some of the family favourites I dare not leave off the menu…

Ricotta, Blackberry and Walnut Toasts.

• 2 tbsp of maple syrup
• 150 gm blackberries
• 4 slices of your favourite bread I used sourdough
• 100 gm soft ricotta
• 1 tbsp toasted walnuts
• A few mint leaves

Let’s Cook!

Warm the maple syrup in a small pan and add the blackberries cook for 3-4 mins gently squashing a few blackberries with the back of your wooden spoon.

Toast the bread.

To serve spread some ricotta over the toast then spoon over the warm syrup and fruit, top with your toasted walnuts and a few mint leaves.

Enjoy!

Mushroom Pate.

• 2 cups of mixed mushrooms…
• 1 cup of walnuts
• 6 cloves of garlic finely chopped
• 1 onion chopped finely
• 1 tbsp oil
• ½ cup of parsley
• 2 tbsp fresh rosemary
• 1 tsp salt
• ½ tsp black pepper

Let’s Cook!

Toast the walnuts carefully as nuts always burn if you take your eye of them well mine do…Set to one side…

Add the oil to a pan add onions and cook 2 mins and add the garlic cook until onions and garlic is soft watching the garlic doesn’t burn.

Add all the other ingredients and saute for 5-8 minutes until the mushrooms are soft. If the mix gets too dry then add a little water. Allow the mixture to cool a little and then blitz; scraping down the sides I like mine a little coarse.

Put the mixture into a dish and press the mix down and smooth the top.

Serve with crackers of your choice or sliced cucumber and peppers.

Mushrooms on toast with Brie.

• 2 slices of bread halved I use sourdough.
• 8 mushrooms sliced…I use chestnut mushrooms
• 170 gm brie sliced
• 1-2 cloves of garlic
• 1 tbsp butter
• 1 tbsp oil
• 6 sprigs of thyme

Let’s Cook!

Heat the butter and the oil in a small pan add the mushroom and saute on a medium to high heat until browned and a little crispy around the edges about 5 minutes.

Reduce the heat and add the garlic and cook for a further minute turn of the heat. Strip two of the thyme leaves and stir into the mushroom mix.

Lightly toast the bread top with the slices of brie put the toast back under the grill until the brie has melted top with the mushroom mix, as sprig of thyme and some freshly ground black pepper.

These toast starters serve two people but are easy recipes to double or triple up.

 

 

 

 

Spiced Red Cabbage

Red cabbage…our Christmas dinner would not be the same without it…I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us…but every time we have this dish we remember you with much love Pauline…x

The recipe has German origins which is where Pauline’s husband came from.

Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm…try a glassful…lol…

It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas Dinner without it…we love it.

• One medium-size Red Cabbage.
• One medium to large Red Onion Or about 8 shallots…
• 2/3 cloves of garlic
• One large Bramley Apple peeled, cored and roughly chopped
• 2 tbsp Balsamic Vinegar.
• A half to whole glass red wine.
• Salt and Pepper to season.
• 1-2 tsp Cinnamon or mixed spice.
• Cinnamon Stick ( optional)

Let’s Cook!

Chop cabbage, Onions, garlic and Apple.

Cook Onions and garlic in butter or olive oil until onions are soft.

Add chopped cabbage and apple, half of the balsamic and half of wine.

Season and add spices.

Cook for at least 2 hours (I cook mine for 3 generally) and add more wine and balsamic to taste. If you think it is a bit dry then add a little water.

Tip: If like me the Bramley cooking apples are unavailable where you live then its trial and error. I tried green apples, and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement-driven.

Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.

To serve just gently reheat and check the seasoning…

Crispy Fried Kale

• 2 bunches curly kale (about 2 1/2 pounds)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• Sea Salt Flakes

Let’s cook

Preheat the oven to 350 degrees F.

Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp.

Sprinkle with the sea salt flakes and serve hot.

I like these as a side as they add a bit of crunch to the otherwise soft dishes.

Potatoes, parsnips baked in garlic and cream

• 3 large potatoes about 1 ½ lb
• 12 oz parsnips
• 2-3 cloves of garlic
• ¾- 1 cup grated cheddar cheese
• 1 cup of single cream
• 105 ml of milk
• 1 tsp freshly grated nutmeg
• Salt and freshly ground black pepper to taste.

Let’s cook

Peel the potatoes and parsnips and thinly slice then place in a steamer and cook for 5 mins.

Leave to cool slightly.

Put the cream and milk into a heavy pan with the garlic slowly bring to the boil over a medium heat . Remove the pan from the heat and allow to stand for about 10 mins so the garlic can infuse into the milk.

Pre-heat the oven to 180C/350F/Gas 4

Using a 10 in a rectangular ovenproof dish, grease the dish and arrange the sliced potatoes and parsnips in layers sprinkle each layer with I use lots of black pepper and a little grated nutmeg.

Pour the reserved cream and garlic mix over the potatoes and parsnips pressing the vegetables down. The liquid should come to just under the top layer.

Cover the dish with a piece of baking parchment or buttered foil and bake for 45minutes remove the dish from the oven and remove the paper or foil the sprinkle over the cheddar cheese and return the dish to the oven for a further 20-30 minutes until the potatoes are tender and the top is golden brown.

For a recipe variation, you could use sweet potato, carrots, Swede or artichokes. or alternate the layer with white potatoes and sweet potatoes.

Mushroom and Chestnut Stuffing.

I love mushrooms and chestnuts and although a meat eater I prefer my stuffing with no meat.

• 1 tbsp oil
• 300 g mushrooms (10 medium mushrooms)
• 180 g/ 1 cup cooked and peeled chestnuts, e.g. tinned or vacuum-packed
• 1 small onion, diced I prefer shallots
• 1 small red onion, diced
• 3 cloves garlic finely chopped
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp dried sage
• 100 g wholemeal bread/sourdough bread
• Small bunch fresh flat leafed parsley
• Salt
• Black pepper

Let’s Cook

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Heat the oil in a frying pan; add the diced onions, garlic and mushrooms. Cook over medium heat for about 5 minutes, until the vegetables are soft and any excess liquid has evaporated.

Transfer the vegetables to a food processor, along with the remaining ingredients. Season generously, and blitz until the mixture just comes together.

Transfer the stuffing mixture to a baking dish, and bake for around 40 minutes, until crispy on top. Serve warm.

 

Nut Roast with salsa

• 40 g unsalted butter, plus extra for greasing
• 100 g quinoa
• 150 g onion squash or cooking pumpkin
• 1 onion
• 2 cloves of garlic
• 2 sticks of celery
• olive oil
• 200 g tinned or vac-packed chestnuts
• 2 sprigs of fresh rosemary
• ½ tsp cayenne pepper
• 1 pinch of sweet smoked paprika
• 1 tsp dried oregano
• 2 large field mushrooms
• 1 lemon
• 60 g fresh breadcrumbs
• 80 g dried cranberries
• 100 g dried apricots
• 100 g mixed nuts, such as walnuts, cashews, hazelnuts and brazil nuts
• 4 large free-range eggs
• 40 g mature vegetarian  cheese

 Salsa.

• 2 fresh red chillies
• 1 stick of cinnamon
• 2 cloves of garlic
• 1 small onion
• ½ bunch of fresh thyme, (15g)
• 2 x 400 g tins of quality plum tomatoes or the equivalent in fresh tomatoes.
• 1 tbsp balsamic vinegar

Let’s Cook

Preheat the oven to 180C/350F. Grease a 1-litre loaf tin and line with greaseproof paper.

Cook the quinoa according to the instructions on the packet and set to one side.

Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin) unless you are using cooking pumpkin. Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.

Drizzle 2 tbsp of olive oil into a large pan over medium heat, add the chopped vegetables and crumble in the chestnuts. Add the picked rosemary leaves, discard the stalks.

Add the cayenne, paprika and oregano and season with salt and pepper stir well and reduce the heat to medium-low. Cook for about 15 mins or until slightly softened add the chopped mushrooms to the pan for the last 5 mins of cooking.

Remove the pan from the heat and stir in the butter and grate in half of the lemon zest.

Put mixture into a bowl and stir in the cooled quinoa, breadcrumbs, dried fruit and nuts if you prefer your nuts less chunky then chop into smaller pieces.

Crack the eggs into the mixture and stir well to combine then put the mixture into the prepared loaf tin. Put into the preheated oven and cook for 45-50 minutes until cooked through and set.

When there is about 30 minutes to go make the salsa… Over a low –medium heat put a pan with a glug of olive oil and add the pricked chillies and the cinnamon. Add the finely sliced garlic and the onions cut into 8 wedges. Pick some of the time leaves reserving a few sprigs for garnish. Add the tomatoes plus 2 cups of water stir well breaking up the tomatoes.

Season and stir in the balsamic vinegar then bring to the boil, reduce the heat and simmer for around 20 minutes or until the mixture is thickened and reduced.

Once the tomato mix is ready remove 1 chilli, carefully halve and deseed and roughly chop and return to the mix. If required loosen the salsa with a little water remove the whole chilli and cinnamon stick and put to one side.

Remove the nut roast from the oven and carefully remove from the tin. Put the nut roast into the tin containing the salsa and grate the cheese over the top. Put the cinnamon stick and reserved chilli back into the mix and put the reserved thyme sprigs over the top.

Return to the oven for 10-15m minutes or until bubbling and golden.

Baked Celeriac

• 1 celeriac 600-800 gm
• 60 gm walnuts toasted and chopped
• 1 tsp of thyme leaves
• 100 gm of blue cheese crumbled
• 50 gm butter
• 100 ml honey/maple syrup

Let’s Cook

Peel the celeriac keeping the shape as natural as possible. Using a 6-7 cm biscuit cutter make an indent in the top of the celeriac or like me, you can use a knife ( carefully) and then using a melon baller or apple corer scoop out the flesh to about halfway down.

Heat the oven to 180c/160 fan/gas 4

Toss the walnuts, thyme and blue cheese together and pack into the cavity of the celeriac if it is higher than the top don’t worry just pack it in…

Take a sheet of foil large enough to cover the celeriac…Dot the top of the celeriac with the butter then drizzle with the honey and season with salt.

Wrap the celeriac completely in the foil making sure there are no gaps and roast for 1 hr 15 mins or until the celeriac is soft. Open the foil and cook for a further 15 mins or until the top is golden…Serve on a chopping board and reserve any juices to spoon over the celeriac when serving.

 

Coconut and Lime Cheesecake.

For the base.

• Flavourless oil for greasing
• 300g digestive biscuits
• 50g desiccated coconut
• 160g unsalted butter, melted
• 25g coconut oil, melted

For the filling

• 560g full-fat cream cheese
• 250ml coconut cream
• 397ml tin condensed milk
• Juice 4 limes
• 4 medium free-range eggs

For the caramel

• 100g caster sugar
• 25g unsalted butter
• Good splash rum
• 75ml double cream, at room temperature
• 1-2 pinches sea salt flakes
• Pulp from 3 ripe passion fruits

Let’s Bake!

For the base, lightly oil a 20cm diameter, 8-10cm deep loose-bottomed cake tin and set aside.

Put the biscuits and coconut in a food processor and whizz to fine crumbs.

With the mixer running, pour in the melted butter and coconut oil and process until combined.

Tip the mixture into the prepared cake tin.

Using the back of a metal spoon, press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case.

Smooth the base until even, and then chill until needed.

Heat the oven to 160°C/140°C fan/ gas 3.

To make the filling, put the cream cheese, coconut cream and condensed milk in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined.

Gradually beat in the lime juice, then the eggs.

Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit).

Bake for 50-60 minutes until lightly set – it should wobble in the centre a lot when gently pushed, but it will firm up in the fridge.

Remove to a wire rack, still in its tin, and cool completely, then chill.

To serve, bring back to room temperature before removing from the tin.

To make the caramel, put the sugar in a heavy-based frying pan and heat very gently until completely dissolved – every now and then gently stir it back and forth with a fork to distribute the sugar evenly.

Turn the heat up and bubble to a rich golden-red colour, then remove from the heat quickly and add the butter and rum. It will spit, so be careful.

Stir to combine everything, putting the pan back on the heat if the caramel hardens.

Once smooth, stir through the double cream and the sea salt flakes.

Put in a heatproof bowl, cover with a piece of cling film directly touching the surface, then leave to cool for 30 minutes.

Mix the passion fruit pulp into the caramel, then serve drizzled over the cheesecake while the caramel is still a little warm.

N.B.The cheesecake will keep chilled for 6 hours or wrapped in cling film and frozen for up to 1 month.

Once defrosted then drizzle with the caramel.

Fresh Fruit Salad.

The beauty of a fresh fruit salad is that you can make it as large or as small as you like one portion or ten. You can use any fruit that you have and it can different every time.

The one I always make is straightforward, I use Oranges, Apples, Grapes, Pear, and section and slice them and add lemon/ lime juice to stop the fruit going brown.

Sometimes I also add some freshly squeezed orange juice or other fruit juice.

This is now when it gets interesting as you can add a little freshly grated ginger, some crushed lemongrass even treat yourself to one of those exotic fruits you have seen in your local shop or farmers market just to liven it up, change it.

Maybe even a touch of chilli???

Some sesame seeds? Some poppy seeds?? Even a few sprigs of mint…

If I use a soft fruit like banana, melon, mango, strawberries, peaches, apricots, watermelon or kiwi then I put those in about 15 mins before I serve the fruit salad. Otherwise, they can go too mushy and we like our fruit salad fresh and vibrant, nice and crisp.

And of course here I have access to plenty of fresh pineapples, Lychees and Dragon fruit are plentiful and in season here at the moment so into the mix they go…What is your favourite fruit salad mix???

You can use any combination of fruit that you like just make sure you use lemon/ lime

Juice to stop the fruit from discolouring and keep in the fridge until you is ready to serve.

It can be served quite simply with fresh cream or clotted cream if you can get it… Ice cream or even custard which hubby prefers.

That’s it for my vegetarian menu…Enjoy!

Next week it will be a Tradition Christmas Menu and the week after A menu for one as I know this Christmas there will (because) of Covid-19  more people eating Christmas dinner on their own…It can still be tasty and when you have your zoom chat you can show your family just what you have prepared for one…xx