Dayplan

Cheese Dishes

17. Cheesy bake

6 servings

1 medium green pepper
1 medium red pepper
1 medium onion
350g mushrooms
3 sticks celery
250g wholewheat breadcrumbs
150g vegetarian Cheddar cheese
1 size 1 free range egg (size 1 = large)
2 tablespoons sunflower oil
Freshly milled black pepper

Lightly grease a 2lb loaf tin. Peel and dice onion. Remove core, seeds and pith from peppers, rinse and dice. Wipe and chop mushrooms finely. Wash and dice celery. Grate cheese. Heat oil in a large pan, add peppers and onion and cook for 5 minutes. Add mushrooms and celery; continue cooking for a further 5 minutes. Remove pan from heat, stir in 200g breadcrumbs and 100g cheese. Beat egg with seasonings and add to mixture in pan, stir to mix thoroughly. Pour the mixture into prepared tin, level the surface and sprinkle with remaining breadcrumbs and cheese. Bake for about 1 hour at 190 C, gas mark 5. Serve hot or cold with salad.

18. Cheesy dogs

4 servings

125g fresh wholewheat breadcrumbs
100g mature vegetarian Cheddar cheese
1 small onion
1 free range egg
1 level teaspoon dried mixed herbs
1 level teaspoon mustard powder
Freshly milled black pepper

coating

1 free range egg
25g wholewheat breadcrumbs
oil for frying

Grate cheese. Peel and grate onion. Put cheese, onion, breadcrumbs, dried mixed herbs, mustard powder and pepper into a large mixing bowl. Pour egg into mixing bowl with dry ingredients. Stir mixture together using a fork. When it holds together, divide mixture into 12 sausage shapes. Dip sausages into egg and coat with breadcrumbs. Take a shallow frying pan and pour in about 6 mm oil. Put over moderate heat and fry sausages for 5 minutes. Turn to ensure even cooking. Remove sausages from pan using a slotted spoon and drain on absorbent paper.

19. Cheesy pizza

4 servings

Topping

150g vegetarian Cheddar cheese
200g onions
100g mushrooms
1 medium red pepper
2 cloves garlic
1 tablespoon vegetable oil
2 tablespoons tomato puree
½ level teaspoon dried oregano
Freshly milled black pepper

Base

200g potatoes
50g butter or margarine
100g self-raising wholewheat flour
Freshly milled black pepper

Lightly grease a baking sheet. Boil potatoes; mash with margarine, add flour and pepper. Mix to form a dough and kneed lightly. Roll dough to a 25.5cm round and put on baking sheet. peel and slice onion finely. Peel and crush garlic. Remove core seeds and pith from pepper, rinse and dice thinly. Wipe mushrooms and slice thinly. Heat oil in pan, add onions, garlic and pepper. Fry for 5 minutes. Add mushrooms, oregano and freshly milled black pepper. Grate cheese. Spread tomato puree on pizza base, top with vegetable mixture and cover with grated cheese. Bake for 30 to 40 minutes at 200C, gas mark 6. Serve hot or cold.

20 Spinach quiche

4 servings

150g wholewheat pastry
150g spinach (frozen or cooked)
150g cottage cheese
2 free range eggs
2 tablespoons milk
Freshly milled black pepper

Set the oven at 200 C, gas mark 6. Line a flan tin with the pastry. In a large mixing bowl, mix together the spinach, cottage cheese, egg, milk and freshly milled pepper. Pour the mixture into the pastry case. Bake in the pre-heated oven for about 30 minutes. Serve hot or cold.

back to vegetarian menu