These recipes are using the George Foreman grill. We found this surprisingly easy to use. On our kebabs featured we used brown onion, haloumi cheese, red pepper, mushrooms, but you can also use beef tomatoes, red onion, red pepper, and any chicken style pieces too. Red onion is also delicious when cooked this way. So if it's raining bring the party indoors!! And if you do want to get a hold of a grill like this click here
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Mum likes Watercress for it's peppery taste, so she asked me would I make a soup of it. I was apprehensive, but this worked surprisingly well with my base soup recipe of potato, onion, stock and cornflour. Watercress retains it's peppery taste even when it's cooked, and this soup has a really good punchy taste. In addition Watercress is calorie low, but nutrient rich!
In fact, it’s ranked number one on the US Centre's for Disease Control’s Powerhouse Fruits and Vegetables list. It is high in Vitamin C and A, so not only will it be good for your eyes, but great for your overall health too.So it is well worth a try for that reason alone...
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This is a basic BLT recipe. You don't need to use the Quorn one, you can use any of the vegetarian bacon varieties. The mayonnaise gives it a little extra. We also recently found a vegan mayonnaise called OMV Burger mayo which has a really nice taste, surprisingly enough too. This recipe is a really quick breakfast or lunch snack. You need to use iceberg lettuce though because it provides the crunchiness to it. The tomatoes can be sliced salad tomatoes or any other variety. Sometimes we have even had this for a quick tea with fruit and soup to start. So really you can eat this at any time of day!! For this reason it is always worth having a pack of veggie bacon in the freezer on standby for unexpected guests....
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This recipe started out in a cookbook. I thought it had potential. Half of the ingredients though I couldn't source the first time I made it. So I improvised and made it with mixed dried mushrooms etc, and when it was finished it tasted gorgeous. So I thought next time I will make it and obtain the real ingredients. When I did do this , the taste was SO bland! I wouldn't have entertained it. So it was by fate alone that this recipe saw the light of day at all here. The dried mixed mushrooms with their different textures give it a very beef like casserole appearance, and they also provide a similar chewiness. This is one of the special dishes and it just goes so great with some mashed potatoes, for a traditional Sunday dinner style meal. You could serve it up with new potatoes instead, and you can also have it with chips as featured here!! When it is cooked the alcohol content disappears, so you could finish up the meal with the leftover Cider as the side drink!
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This mushroom pilau is like a mini biryani style dish. It is made with basmati rice, mushrooms etc, curry paste and all topped off with a chopped up omelette. This dish is so simple to make and quick too. It is a really good tasting Indian style dish, and you could even add a curry sauce to it if you wanted. Vegans can leave out the omelette and it still tastes good!!
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A friend of mine made a version of this for me and I enjoyed it so much I asked for the recipe. This uses mainly food cupboard and supermarket ingredients, and though the ingredient list looks quite long it isn't really, as this one pot not only feeds a crowd but you can freeze some of it too, or serve it in jacket potatoes with a sprinkling of cheese on, and it really is delicious. It is even good with rice as pictured here. Everyone who has tried this chilli really enjoyed it, and, if you serve it with chips and make a chip butty you can dip it in the juices and again it really has an amazing taste. Do try it if you haven't already and you will not be disappointed! The chip butty way is my favourite, and I always make my chips in the deep fat fryer....
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We made the Ratatouille which is a traditional French dish, because it is good to diversify and try other cultures' food. Here we used green pepper, onion, aubergine, courgette, tomatoes and fresh oregano. Oregano grows well in this country in summer and we have some of it growing ourselves in the back garden in a tub. It is not so easy to source in the supermarkets, it's more of a public market herb, and sometimes you can order it from them if they haven't got it in as I have done previously. This meal has quite a sharp taste with the oregano, and a slightly bitter one too. Different coloured peppers would give vastly different tastes to this recipe. Here we served it with rice, but you could also put it in a jacket potato.
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