Vegetarian Recipes

Our Seasonal Vegetarian Recipes

 
Cucumber Soup

Serves 2 can be Vegan

Cucumber	1
Milk or soya milk	300ml
Cold water	300ml
Bay leaf	1
Vegetable stock cube	1/2
Salt and white pepper	To taste
Cream or soya cream	15ml
Fresh chives	6 sprigs

1. Peel the cucumber and cut into 1 inch pieces
2. Place in a pan with the milk, water and bay leaf
3. Heat gently and when hot crumble in the half stock cube. Do not add too much or it will overpower the cucumber flavour
4. Continue cooking until the cucumber is tender, about 15 minutes
5. Remove the bay leaf and whiz in a blender until smooth
6. Return to the pan, taste and adjust the seasoning and reheat
7. Pour into two bowls and swirl the cream on top, Garnish with the chives

 
Blackened Tofu “Nicoise”

Serves 2

Tofu firm	200g
Herbs de Provence	5ml
Smoked paprika	10ml
Olive oil	10ml
New Potatoes	100g
Eggs	2
Baby plum tomatoes: halved	6
Green beans	10
Black pitted olives	12
Green salad leaves
Fresh flat leaf parsley chopped	A few leaves
Lemon wedges	2
Dressing
Olive oil	100ml
White wine vinegar	15ml
Lemon juice	15ml
Garlic crushed	1 clove
Dijon mustard	5ml
Sugar	5ml
Salt and white pepper	To taste

1. Pat tofu dry slice lengthways and season with the herbs paprika and oil
2. Half the new potatoes and boil till tender
3. Hard boil the eggs, peel and quarter
4. Blanche the green beans
5. Put all the dressing ingredients in a jar and shake well
6. Heat a griddle pan till smoking hot and while heating assemble the salad
7. Lay greens on the plate first
8. In a separate bowl put the warm potatoes and green beans and pour half the dressing over them
9. Tip over the salad leaves and arrange the tomatoes, eggs and olives on top
10. Sear the tofu till blackened for a couple of minutes on both sides taking care to not let it stick
11. Sit the blackened tofu on top of the salad and pour the remaining dressing on top
12. Garnish with the parsley and a wedge of lemon