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]
Vegetarian Society |
Salad of Red & Green Leaves with Feta, Walnuts & ...
Note: If you have difficulty tracking down mostarda fruit locally, Valvona and Crolla in Edinburgh can supply by mail order. For details call Paul on 0131 556 6066. This is my favourite salad of the moment with its combination of red and green ... [... more]
Vegetarian Society |
Baked Vegetables in Parchment
This is an unusual way of serving root vegetables with their sweetness gently brought out. Opening the bags to reveal the different vegetables is a real treat and especially pretty because the beetroot weeps some of its vermilion juices over the ... [... more]
Vegetarian Society |
Recipes by Tina Courtney
For the kebabs: Grapefruit & Strawberry Waffles For the sauce: Watercress Tang [... more]
Vegetarian Society |
Carrot & Red Currant Salad
The rather tart redcurrants are excellent with carrot and they make a refreshing salad with an unusual colour combination. [... more]
Vegetarian Society |
Cracked Wheat Salad with Peppers & Basil
Cooks note: This salad can also be served as a starter, accompanied by an olive oil bread, such as Italian foccacia, or ciabatta. Robust, pungent and sweet. Also known as sweet basil. Originally native to India, this magnificent herb now grows ... [... more]
Vegetarian Society |
