Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish wit... Walnuts are at their best at Christmas time and, together with some dried wild mushrooms, can be used to ma... Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, makin... Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Lastly, I try the recipe that inspired this column in the first place, Kate Young’s vegetable-based “not-sausage rolls” from her new book, The Little Library Christmas. They are, as she promises, deeply savoury, with a base of sauteed leek and mushroom mixed with spinach, breadcrumbs and various umami-rich seasonings – in short, they’re deliciously moreish, but they don’t feel very Christmassy to me.

Dolmades (Stuffed Vine Leaves) | Recipes | Delia Online

This recipe includes a 500ml bottle of strong dry cider, which altogether is the exact amount required for the glaze and the confit. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened – about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture.Delia studied English cookery books at the British Museum to find inspiration for cooking meals for family and friends, with mixed success. One of her first television experiences was as an assistant on a food advertisement. When someone dropped a pie just before filming began, she volunteered to make the replacement. The rest, as they say, is history. First make up the stuffing by melting the butter in a small heavy-based saucepan, then add the onions and cook them for about 6 minutes or until they are transparent.

Courgettes and Tomatoes au Gratin | Recipes | Delia Online Courgettes and Tomatoes au Gratin | Recipes | Delia Online

Delia Smith’s veg sausage rolls: cheddar, breadcrumbs and cream. Thumbnails by Felicity. The ‘meat’ Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish with lots of fresh bread and perhaps a green salad. Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. I love to make this with dried morels, which are available from specialist food shops, but dried porcini wi...Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that ... Twice-cooked soufflés can be made 2 or 3 days in advance (or even weeks if you want to freeze them).

Vegetarian food How to cook the perfect vegetable lasagne | Vegetarian food

This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.In a bowl mix the wine, tomato purée and cinnamon together, then pour it over the vegetables. Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping. All you do is place the milk, flour, butter and nutmeg in a saucepan and, using a balloon whisk, whisk until it comes to simmering point and becomes a smooth glossy sauce. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. Well, here it is, and I would add that it also goes very well with Traditional Bread Sauce or Cranberry and Orange Relish. (The Sage Derby cheese gives a lovely flavour but I know that some of you may have difficulty getting hold of it, so Lancashire is my suggested substitute with your own chopped, fresh or dried sage leaves.) Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd Just to make the very most of the English asparagus during its very short season, I cook it every which way... Though making a soufflé proper can be a stressful experience, particularly if you've had no practice, making a soufflé omelette is a doddle.

Lentil and Vegetable Curry | Recipes | Delia Online

Most of the recipes I try include an umami-rich element in homage to the original meat filling. Cheese will do that job perfectly, of course, as well as adding fat, so if you use it, fold in grated hard cheese of your choice to taste (about 50g should do, but it will vary depending on strength; you’ll need less mature cheddar than red leicester, for example). Soy sauce is a popular vegan alternative, and makes an appearance in both Elliot’s and Young’s versions, with the latter also adding miso paste for an extra hit of savoury flavour; Bosh, meanwhile, use nutritional yeast, which always reminds me, not unpleasantly, of Quavers. All of these are excellent choices, but I like to keep things simple with a spoonful of Marmite, which is something I always have in the house anyway. If you don’t care for it, choose one of the above instead. The seasoning Now spread the whole lot evenly into the prepared tin over the stuffing mixture, and bake on the top shelf of the oven for 20-25 minutes or until it feels springy and firm in the centre. Meanwhile cook the parsnips in a steamer for 10-15 minutes until they're soft, then cream them together with the butter, double cream and a seasoning of nutmeg, salt and pepper (this can be done by hand or in a food processor). When they're ready, keep them warm while you lay a sheet of greaseproof paper (slightly longer than the roulade) on a work surface and sprinkle the hazelnuts all over it. This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture... Everyone loves banger and mash and now we don't have to peel, boil or mash the potatoes it's great to enjoy it a bit more often. Cover and cook gently for 6 minutes, then drain, reserving the water. Now heat the oil in a pan and fry the onion until softened. Then stir in the turmeric, coriander, cumin seeds, ginger and garlic, followed by the lentils, and stir until everything is thoroughly combined before pouring in the reserved vegetable water. Now bring to the boil, cover and cook gently for 40 minutes, or until the lentils are just tender.Having combed my bookshelves, and the internet, I’ve concluded that meat-free sausage rolls fall into a number of broad camps. The first, represented here by Christmas queen Delia Smith, though also favoured by the likes of Gary Rhodes and Prue and Peta Leith, relies on cheese. Cheddar, in Smith’s case, flavoured with grated onion and chopped herbs, bulked out with soft breadcrumbs and moistened with cream. And I can see why so many of you recommended them to me – they’re as rich and satisfyingly greasy (and I mean that in a good way) as the real thing, with an emphatically savoury flavour. My concern, however, apart from the fact that they occupy much the same party-food space as a cheese straw, is that they’re not vegan-friendly.