Cooking for my vegetarian girlfriend
And other adventures with Jane
simple recipe to use leftover red pepper.
Ingredients: two egg, red pepper, Italien hard cheese
Preparation: Chop some red pepper into small pieces. Combine with two whisked eggs and a little hard cheese. Place into small cup cake holders, or greasproof paper in cupcake tin and bake for 10 mins, until the eggs are firm.
Ingredients: Large courgette, Vegetarian Italien hard cheese, three eggs, self-raising flour, cherry tomatoes
Preparation:
Spiralize a large courgette and add to a large mixing bowl with 50 g self-raising flour and 50g vegetarian hard cheese and mix through.
Shape the fritters into a flattened ball and fry until cooked through
Serve with a poached egg on top and some overn roasted cherry tomatoes
Serves 2
Ingredients: 1 small onion, 2 cloves of garlic, 1 tin of kidney beans, cumin, Tabasco, vegetable stock, 2 maize tortilla, large free range eggs, 4 medium tomatoes, coriander, spring onion, lime, olive oil and feta cheese
Preparation
Salsa
Roughly chop the tomatoes and remove any excess water and set aside in a bowl. Add some finely sliced spring onions with a small splash of olive oil. Add some freshly chopped coriander and a good dash of Tabasco with a generous amount of fresh lime juice. Finally, add a small bit of ground salt.
For the kidney beans
Dice and fry and the onion and garlic. Next, add the drained kidney beans and pour in a little vegetable stock. Don’t add too much stock, as you want to keep the beans moist but not soggy soup mess. Continue to heat and cook through for 15 minutes and add some Tabasco and teaspoon of cumin.
To serve
Heat 2 maize tortillas and top with the kidney beans and salsa, then crumble some feta and finish with a sunny side up fried egg or two.
Ingredients: Asparagus, egg, italian hard cheese
Preparation: Griddle some asparagus with little olive oil for around 8 minutes. Next, poach an egg and place on the asparagus and grate a bit Italian hard cheese on top.
Best served with a slice of granary toasted bread.
An idea to use up left over prepared filo pasty.
Serves 2
Ingredients: filo pastry, 2 eggs
Preparation:
Cut a small piece of filo pastry and push it in a cupcake or similar greaseproof baking tin. Crack open and egg and pour into the dip that you will have made. Bake until set, around 10 mins at 180c Fan
This recipe takes you through how to make a basic muffin. The ingredients can be changed to add different flavours.
Serving 6
Ingredients
75g Anchor (or other spreadable butter)
125g of grated carrots (top and tailed)
100g of castor sugar
100g plain flour
¾ tsp cinnamon
1 tsp baking powder
1 large beaten egg
125g cranberries or sultanas
25g walnuts
Preparation
Preheat oven to 180c Fan
Next, mix the grated carrots, anchor and sugar together in a large bowl. Sift in the plain flour and add the baking powder and cinnamon and start to stir. Add the egg and the nuts and berry and continue to stir to make a sticky dough. If the mixture looks too wet, add a little more flour.
Empty out the mixture into 6 muffin/cupcake greaseproof cup and place on a muffin/cupcake baking tray. Cook at 180 c Fan for 20 minutes. Take out of the oven and place on a cooling rack.
Once you have learnt how to make pancakes, then it is a case of deciding what sort of filling you want. I have a savoury slant rather than sweet, so this recipe is ideal for a lunch or light dinner with a salad.
Ingredient: (pancakes) 2 eggs, 100ml of Milk, 70g of plain flour, Filling ( 250g of mushrooms, frozen spinach, onion and grated Emmental cheese)
Start by making the pancake batter. Whisk two eggs, with the milk and the flour until smooth.
For the filling, finely chop half an onion and fry until very soft. At the same time, slice the mushrooms and cook in a microwave for three minutes in a bowl with a little water. Using the microwave avoids the need to fry the mushrooms in oil.
Add the mushrooms to the onions and stir. Next, cook a few frozen spinach balls (around 8) in the microwave and add to the mushrooms. Optional, stir in a spoon of cream if you have it or you could add a small knob of butter instead.
The batter mix will make six pancakes. So pour in a little of the batter into a small frying pan and swirl, so it goes to the outside edge. Allow a minute for the bottom to cook and when ready, flip using a spatula or be brave and toss it.
Once you have cooked the six pancakes, add the filling and roll each one up and place in a small baking tin. Once you have repeated this for the remaining batter and filling, grate some Emmental over the top and place under a hot grill until melted.
Image is not my own and no copyright infringement intended
This dish is a twist on a middle eastern recipe using baked beans!
Ingredients: Tin of baked beans, a tin of tomatoes, orange pepper, medium red onion, four eggs, garlic, cumin, smoked paprika, salt.
Preparation:
Finely slice and fry the red onion. After a few minutes add in a couple of cloves of chopped garlic and add the sliced pepper. When the pepper softens, add the tin of beans and tomatoes. Next a large pinch of ground cumin, half a teaspoon of smoked paprika and pinch of salt. Continue to cook for a further ten minutes until the sauce starts to thicken. Finally, make four wells in the sauce and then pour an egg and cook until the white has softened.
You could also add some fresh tomatoes to the dish or stir in some kale or spinach before the adding the eggs.
Serve with a slice of fresh crusty bread.
Once you know the basic, then you change this dish around to use any type of bean that you desire.
Ingredients: 200g of kidney beans, 400g of cannellini beans, 400g of passata, red onion, smoked paprika, paprika, red pepper, garlic, soft brown sugar
Preparation:
Fry finely sliced red onion and a couple of cloves of garlic. Add chopped pepper and continue to cook for a few minutes. Next, add the drained beans and the passata. Then combine half a teaspoon of paprika with a good pinch of smoked paprika, as well as a teaspoon soft brown sugar
Cook for around 10 minutes or so until the beans are soft. When tasting, add a little more seasoning as appropriate.
Serve with a piece of griddled olive oil ciabatta with a poached egg.
It is possible to make a smokey and savoury Bacon Lettuce and Tomato sandwich substitute by using some mushrooms and a few added extras.
Ingredients: Large portobello mushrooms, miso paste, garlic salt, smoked paprika, bread, cos lettuce, fresh tomatoes, dijon mustard and mayonnaise
Preparation: In a mixing bowl, place around a half teaspoon of sesame oil, a tablespoon of miso paste, a small pinch of garlic salt and smoked paprika. Then mix in some thinly sliced large portobello mushrooms and stir, so they evenly coated.
Transfer the mushrooms to a greaseproof tray and cook in a medium oven around 150 degrees for 10-15 minutes. As the mushrooms cook, they will shrink as they lose their water and become crispy, so make sure you use lots of mushrooms at the start.
Finally to serve, use fresh bread, slice lettuce and spread on a little mayo and dijon mustard.
Cooking for my vegetarian girlfriend 
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