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Ultimate macaroni cheese. Butternut squash, spinach and goat’s cheese pie with cheesy pastry Recipe. Leek, artichoke and blue cheese wellington. Method Stage 1 Heat the oil in a large pan and cook the pine nuts for 2 minutes, stirring occasionally, until golden.

Leek, artichoke and blue cheese wellington

Using a slotted spoon, remove the pine nuts from the pan and drain well on kitchen paper. Meanwhile, add the leeks to the pan and cover and cook over a medium heat for 15 minutes, stirring occasionally until tender. Stir in the thyme, remove from the heat, uncover and allow to cool. Stage 2 Lightly grease a large baking sheet. Stage 3 Brush the edges of the pastry with water.

Roasted leek and mushroom roly-poly. Method Stage 1 Preheat the oven to 200C/fan 180C/gas 6.

Roasted leek and mushroom roly-poly

Leek, squash and Stilton pithivier. Method Stage 1 Preheat the oven to 200C/fan 180C/gas 6.

Leek, squash and Stilton pithivier

Mushroom and Stilton pudding. Method Stage 1 Heat the oil and cook the onion for 5 minutes, until softened.

Mushroom and Stilton pudding

Using a slotted spoon, transfer to a plate. Add the mushrooms and garlic, in batches, and cook over a high heat, stirring occasionally until golden. Kate and sydney pudding. Hugh Fearnley-Whittingstall's squash stuffed with leeks recipe. Hugh Fearnley-Whittingstall's squash stuffed with leeks.

Hugh Fearnley-Whittingstall's squash stuffed with leeks recipe

Photograph: Simon Wheeler/Bloomsbury Small gem or acorn squash are ideal for this recipe; you could even use a squat butternut. Those around 400g will serve one; larger squash can be shared. Serves 4 35g butter2 large leeks, trimmed and thinly sliced1 teaspoon English mustard4 tablespoons crème fraîche125g Gruyère or other well-flavoured hard cheese, finely grated2–4 smallish squash (400–800g each)A handful of thyme sprigsSea salt and freshly groundblack pepper Preheat the oven to 190C / gas mark 5. Cut a small slice off the base of each squash so it will stand up on a baking tray without wobbling. Fill the squash cavities with the leek mixture – they should be about two-thirds full.

Bake for 50–60 minutes – possibly longer if the squash are large – until the flesh feels very tender inside. Quinoa stuffed acorn squash. Is it too late for squash recipes?

Quinoa stuffed acorn squash

Well I’m still seeing them in my grocery store so stock up on the acorn squash because this. is. deliciousssssss. And healthy. Because who doesn’t want to look good in a bathing suit this summer? I’m on a quest for 6. And I’m not talking about what the 49ers just lost on Sunday (sorry Niners fans), I’m talking about a 6 pack! Did I tell you he’s getting married? Ok so this recipe. Although squash can be kind of intimidating, I promise this is super simple to make. Acorn Squash Stuffed with Quinoa, White Beans, Olives, and Feta Cheese. Raised in hippie Berkeley in the 1970s by a non-observant Jewish mom and a devoutly agnostic father, my religious upbringing was scant to say the least. When asked directly, my parents always insisted we were Jewish, and we did enjoy appropriately festive Hanukkah, Passover, and Rosh Hashanah dinners with family and friends, but that’s pretty much where religion ended for us.

When I once asked my mother why we couldn’t have an Easter egg hunt like my friends’ families, she answered flatly, “Because we’re Jewish,” yet peculiarly we always had a Christmas tree and opened presents on December 25 (incidentally, I got the same J-word answer when I asked why Santa didn’t bring us stockings like he did other kids). We were fair weather Jews—happy to enjoy a few extra parties throughout the year, but God forbid we should miss out on the commercial spectacle of more mainstream holidays. Maple Glazed Acorn Squash with Apple, Parsnip and Sage. This hearty fall recipe is deeply satisfying.

Maple Glazed Acorn Squash with Apple, Parsnip and Sage

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash - Vegetarian food. Although I am not a vegetarian, I really love this alternative version to meat, with its diverse combination of dried pulses and fresh vegetables.

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash - Vegetarian food

It’s also extremely popular with veggie customers in our restaurant at Norwich City Football Club. Courgette Souffle - Vegetarian food. Return to listing This will make a very impressive lunchtime dish for 4 people.

Courgette Souffle - Vegetarian food

Serves 4 This recipe is taken from Frugal Food For this you’ll need a 21/2 pint (1.5 litre) soufflé dish, buttered quite generously. Start off by cooking the courgettes gently in 2 oz (50 g) of the butter until softened and beginning to colour. As soon as it’s cool enough, gradually beat in the egg yolks, followed by the cheeses, parsley and chives. Now place the soufflé dish in a roasting tin, pour a little boiling water in the tin to a depth of 1 inch (2.5 cm) and transfer the whole lot to the oven. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Stilton Souffle Omelette - Vegetarian food. Return to listing.

Stilton Souffle Omelette - Vegetarian food

Beetroot and goat's cheese pie recipe. Beetroot and goat's cheese pie recipe Share (opens in a new window) Simon Rimmer's veggie pies are packed with beetroot and creamy blue goat's cheese Serves 4 Ingredients 400g plain flour 40ml milk 150g vegetable suet 1 egg yolk, beaten For the filling. Beetroot, goat’s cheese and cranberry parcels Recipe. Beetroot and Stilton Parcels Recipe.

Ingredients 500g puff pastry380g beetroot2 sprigs of thyme3 tbsp olive oilzest of 1 orange plus a squeeze of juice100g cooked chestnuts, choppedsalt and pepperpinch of chilli powder200g vegetarian Stilton cheese1 pear, core removed and roughly choppedplain flour, for dusting1 free-range egg, whisked1 tsp sesame seeds1 tsp poppy seeds1 tsp linseed Nutritional Information: Calories: 623 Fat: 44.8gg How To Cook Preheat the oven to 200C/400F/Gas 6.

Comments Posted by Sharon on January 6, 2013. Food - Recipes : Aubergine and bean casserole. The new vegetarian: courgette and fennel bouillabaisse. For the bouillabaisse 3 tbsp olive oil 4 heads fennel, peeled and halved lengthways 2 large courgettes, sliced 5cm (2in) thick on the bias 1 small onion, finely chopped 2 garlic cloves, crushed 1 tsp fennel seeds 100ml (3½fl oz) dry white wine 400g (14oz) tin chopped tomatoes ½ tbsp tomato purée 150ml (5fl oz) V8 vegetable juice 100ml (3½fl oz) orange juice 750ml (1½ pints) vegetable stock 1 sprig thyme 1 bay leaf 25ml (1fl oz) pernod or other anis liqueur 3 tbsp freshly chopped coriander Put the courgettes in the pan and cook to a golden colour, then set aside. Put the onion, garlic and fennel seeds in the pan, reduce the heat and cook for five minutes or until the onions have softened.

Pour on the white wine and bring to the boil. The new vegetarian: caramelised chicory with roasted parsnip mash recipe. Hot dressed sweet potato, fennel & feta parcels recipe. Wild mushroom & chestnut cottage pie recipe. The new vegetarian: mushroom and carrot blanquette recipe. A little brown stew of mushrooms and spelt. Use fancy mushrooms if you wish, but I rather like this made with an everyday mixture of wide, flat 'field' mushrooms and the small chestnut variety. Add the mushrooms according to their size and thickness, leaving anything particularly small and delicate till last. Serves 4 dried mushrooms 1 tbsppearled spelt 250ga medium onionolive oil 4 tbspgarlic 2 cloves, crushedassorted fresh mushrooms 850gtomato purée 1 tbspplain flour 1 tbspdried chilli flakes ½ teaspoon tsp Put the dried mushrooms into a heatproof bowl, cover with 500ml hot water from the kettle and set aside.

Boil the spelt in lightly salted water for 15 minutes, then drain and set aside. Peel and roughly chop the onion. Finely slice the fresh mushrooms. Pour in the dried mushrooms and their soaking water and bring to the boil. Serve in shallow bowls. Somerset stew with cheddar & parsley mash. Vegetarian Lancashire hot pot. 1. To make the sauce, fry the onion and garlic in the 50 ml olive oil for about 4-5 minutes, or until the onion starts to soften. Stir in the tomato purée then cook for 5 minutes, stirring often. 2. Pour in the Madeira, bring the mixture to the boil, then simmer until reduced by three-quarters. Stir in the 450ml stock then the barley, parsnips, carrots, celery and thyme. 3.