Make Your Meals Mushroom
Mushrooms - nutrition, preparing and background information for these recipes. Spaghetti with Mushrooms, Pistachios and Hazelnuts Red Cabbage, Chestnut and Mushroom Sauté Mushroom Stuffed Peppers with Garlic and Yogurt Sauce Mushroom and Bean ... [... more]
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For the filling
Ceps (wild mushrooms) add a rich woody flavour to this sauté. They are an expensive ingredient but a little goes a long way. Tie the pickling spices and dill seeds in muslin and add to the pan. Cover with a layer of greaseproof and foil. Steam ... [... more]
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Buried Treasure, potatoes
Since the 16th century the potato has been a staple part of our diet and provides us with vital energy, vitamins and minerals. It has endured changes to diet and taste to remain a firm favourite and has become especially important to many ... [... more]
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Baking Bread: Old and new Traditions
Peasant Bread with Figs and Pine Nuts Known for years around the house as Judy Larsen's Mother's White Bread from Sweden, this was the first bread I mastered over 20 years ago. This country white bread from the heartland is perfect for beginner ... [... more]
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Cordon Vert Recipes - Index
Many of these recipes are from past issues of The Vegetarian. Join The Vegetarian Society and get the latest issues sent direct. National Vegetarian Weeks [... more]
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California Walnut Bread
Walnut breads have their roots in the baking traditions of France, where they are immensely popular. This recipe will also yield about 20 delicious dinner rolls, which are perfect for entertaining or picnics. Makes: 2 8in x 4in loaves or 3 round ... [... more]
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Farmhouse White Bread with Cardamom
Known for years around the house as Judy Larsen's Mother's White Bread from Sweden, this was the first bread I mastered over 20 years ago. This country white bread from the heartland is perfect for beginner baker, and it makes 4 big ... [... more]
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Peasant Bread with Figs & Pine Nuts
White bread has always been a status symbol, but coarse, dark breads of wheat and rye are more healthy and flavoured. Bread with dried figs and pine nuts dates back well into the Middle Ages, when bakers transformed daily breads into sweet and ... [... more]
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Fennel Salad with Toasted Walnuts
This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy. Toast the walnuts for 5-7 minutes in a hot oven, 200°C/400°F/gas mark 6. Toss the dressing into the [... more]
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Autumn Casserole with Chestnuts
Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to purée some of the cooked mixture to make the background texture more substantial. As with most dishes of this kind, they are best made the day before .. [... more]
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Carrot and Sultana Pudding
Spoon in the mixture.Cover with a layer of greaseproof and foil. Steam for two hours until firm. Carrots give this light steamed pudding a wonderful golden colour. Dare I suggest it as a useful alternative to Christmas pud? Drain and purée in a ... [... more]
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Tagliatelle with Broccoli and Wild Mushroom Sauce
Put them in a small bowl and cover with hot water; leave for 15 minutes. Add the chopped fresh mushrooms and cook for a further 5 minutes. Chop finely then add to the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook over a ... [... more]
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