Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

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.

Brussels Sprouts with Baked Eggs (4)

Its coming on Christmas They’re cutting down trees and Tis the season of Brussels Sprouts. I have to admit that they are one of my favourite vegetables and i always look forward to their appearance at my local Greengrocers. This is the first dish I cooked with them this year- a one pan recipe for brunch or supper from Gill Meller. But I will be posting a few more recipes to encourage you all to eat more of these delicious vegetables.

Broccoli with Spicy Peanut Sauce (4)

An easy recipe for a vegetarian main or a side dish. Its from ” Dominique’s Kitchen” by Dominique Woolf. I love broccoli, but purple sprouting is my favourite type and you could use this instead.

Courgette, Potato and Bechamel Bake (4)

A vegetarian main for those cooler nights from Rachel Roddy.

Pumpkin, Mushroom and Chard Gratin (4-6)

A delicious vegetarian supper from Debora Robertson.

Cauliflower Bhaji Chaat (4)

A delicious vegetarian supper from Meera Sodha.

Beetroot, Cheese and Walnut Crumble (4-6)

A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.

Beetroot and Blood Oranges (2)

Another recipe for beetroot with blood oranges from Nigel Slater.

Spicy Cauliflower with Tomato and Chilli (4)

A recipe from the scenic city of Udaipur in Rajasthan which I found in ” Thali” by Maunika Gowardhan. Its good served with dal, rotis and raita.

Malabar Spiced Cauliflower (4)

A favourite Keralan recipe from ” Thali” by Maunika Gowardhan.

Spinach Poriyal (4)

A most delicious Tamil recipe for stir fried spinach cooked with coconut, cashew, ginger and curry leaves. Its from ” Thali” by Maunika Gowardhan.

Courgette, Black Olive and Rice Gratin (4)

A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.