Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Broccoli Walnut Rarebit (2)

An easy and delicious vegetarian main from Abel & Cole ” How to Eat Brilliantly Every Day”.

Spicy Potato and Egg Stir Fry (2)

A recipe from ” Stir Crazy” by Ching-He Huang. If you are Vegan then leave out the egg- it will still be very good.

Cheese Croquettes (4)

Here’s another recipe from ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen.

Cheese and Grape Muffins ( makes 12)

These are great for snacks , lunchboxes and picnics. The recipe is from ” Home Food” by Olia Hercules.

Polenta with Fontina (6)

One of my favourite vegetarian cookbooks many years ago was ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen. Here’s and easy recipe for polenta from them. For a variation you can cooked the cornmeal, add the cheese and then spread the mixture half an inch thick on a wet worksurface. When cooled and firm cut it into small squares or discs then fry in butter until golden on both sides. Drain on kitchen paper and serve hot.

Cashew and Greens Curry (4)

A Sri Lankan Curry from Thomasina Miers.

Four Cheese Greens Lasagne (6-8)

A new vegetarian recipe from Thomasina Miers which you can dress up or down as you please.

Vegetarian Skillet Chilli (4)

Here’s a recipe I found in The New York Times. If you have a red bell pepper, add it at the same time as the onion..

Butternut and Sage Lasagne Gratin (4)

A simple and quick version of lasagne from ” Mezcla” by Ixta Belfrage. If you like you could use chicken stock or bone broth if you are not catering for vegetarians. Spinach, chard leaves or ham also make a good addition to the layers.

Brown Butter Curried Cornbread (6)

Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.

Garlic and Herb Oil ( 200 ml)

A good standby for many dishes from ” Alice’s Cook Book” by Alice Hart. It should be kept in the fridge until needed and used within a few weeks.

Oyster Mushroom Skewers with Chickpeas (2)

I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.

Cheddar, Swede and Wild Garlic Scones ( makes 16)

A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.

Oyster Mushroom Noodles (2)

A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.

Potato, Cheddar and Spring Onion Rolls (makes 8-16)

In December my Community Orchard had a bring and share Christmas social. I wanted something that was easy to prepare and cooked these delicious rolls which everyone appreciated. They are very moreish and my photo doesn’t really do them justice. Do give them a try if you are looking for a vegetarian version of a ” sausage” roll- they are much better than shop bought versions. The recipe is from ” Notes from a Small Kitchen Island ” by Debora Robertson.