GO VEGGIE
IN A WEEK
WEDNESDAY
Recipes from National Vegetarian Week, Sept.28 to Oct.4, 1992
Menu - serves 4 |
BREAKFAST
Thick sliced granary toast with crunchy peanut butter, honey and sliced banana,
tea or coffee.
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LUNCH
Spanish Omelette: sauté cubed potatoes with chopped onion in vegetable
oil. When the potato is cooked pour in beaten free-range eggs and cook over
a low heat. Put under the grill to set the top.
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DINNER
(Recipe supplied by Galbani)
2lb / 1kg mixed vegetables (cauliflower, broccoli, carrots, potatoes, leeks)
1 clove garlic, crushed
2oz / 50g butter
2oz / 50g plain flour
½pint
/ 300ml milk
¼pint
/ 150ml water
4oz / 60g Dolcelatte cheese
4oz / 60g Mozzarella, thinly sliced
salt and freshly ground pepper
1. Preheat the oven to 350°F/180°C/gas
mark4.
2. Wash and slice the leeks and carrots, divide the cauliflower and broccoli
into florets, and cut the potatoes into small pieces. Steam them until just
cooked but still fairly firm to the bite. Place in a large buttered casserole
dish.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove
from the heat and gradually add the milk and water. Return to the heat and stir
until thickened. Add the crushed garlic, two cheeses and seasoning to taste.
4. Pour over the vegetables and bake in the oven for about 20 minutes or until
heated thoroughly. Serve immediately with a side salad.
Follow with a fruit
dessert such as blackcurrant fool.
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Please
remember that this section is part of the National Vegetarian Week
archives! Any literature or special offers mentioned may no longer
be available
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