Peach Jam
Note: The jam mixture should be poured into the jars and covered either when it is still hot or when it is completely cold - not when it is just warm. Succulent and flavoursome, this jam will bring back golden memories of summer. Bring the ... [... more]
Vegetarian Society |
Rhubarb & Ginger Cake
Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8in tin. Cover ... [... more]
Vegetarian Society |
Wild Herb Focaccia
In a large bowl, mix the yeast, flour, salt, herbs and 1tsp sumac. Stir in the oil and Place the dough back into the clean lightly oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size. Preheat oven to ... [... more]
Vegetarian Society |
Schiacciata con L'uva
I just had to include this authentic Italian recipe as it's so luscious and quite spectacular. Can be vegan. Knead for 5 minutes then cover with a cloth and leave in a warm place to rise until double in size. Place one on a floured baking sheet, ... [... more]
Vegetarian Society |
Aqua Libra and Melon Lime Soup
Celeriac & Wild Mushroom Terrine Balancing act, clockwise from left: Celeriac & Wild Mushroom Terrine; Poached Peaches with Cinnamon Ice Cream; Aqua Libra & Melon Lime Soup Poached Peaches with Cinnamon Ice Cream When the heat is on intro ... [... more]
Vegetarian Society |
Sweet Cicely & Thyme Crusted Labnah
This recipe is a particular Lebanese favourite of Christine's and is so versatile it To make the labnah, put the yogurt to drain in a sieve lined with muslin Combine the sweet cicely seeds, toasted sesame seeds, thyme and lemon zest in a ... [... more]
Vegetarian Society |
Parsley Soup
Earthy and fresh. One of the most commonly used herbs of all and extremely underestimated - parsley deserves better than to be relegated to a humble garnish. Rich in vitamins, iron and carotene, it is of emerald green colour, smooth, curly or ... [... more]
Vegetarian Society |
Mange-Tout & Avocado Salad
If the mange-tout are very young and tender just top and tail them and use raw in the salad. Use only the flat pads; those pads in which the peas have been allowed to develop will already be stringy and starchy. Combine the mange-tout, avocados, ... [... more]
Vegetarian Society |
Focaccia with Rosemary
Native to the Mediterranean but grown throughout Europe, this is a classic herb from the evergreen shrub of the mint family. Rosemary has a very distinctive flavour, so use sparingly. It is a good accompaniment to earthy vegetables, breads and ... [... more]
Vegetarian Society |
Salsa Verde
Using an electric processor rather than the traditional pestle and mortar method, the finished salsa becomes light and emulsified. Always use a high quality cold-pressed olive oil for this type of sauce, you will really taste the ... [... more]
Vegetarian Society |
Celeriac & Wild Mushroom Terrine
Balancing act, clockwise from left: Celeriac & Wild Mushroom Terrine; Poached Peaches with Cinnamon Ice Cream; Aqua Libra & Melon Lime Soup Poached Peaches with Cinnamon Ice Cream When the heat is on intro page Recipes by Adam Palmer, from The ... [... more]
Vegetarian Society |
Mixed Berry Vacherin
Use any combination of fresh berries to make this stunning meringue gateau. Whisk four egg whites with 10oz of icing sugar and the vanilla essence until thick and glossy. Pipe the remaining meringue on to the last circle and spread it out to make ... [... more]
Vegetarian Society |
