Today's recipes come from another two of my favourite books, they contain great healthy recipes.
The first one is 'Quick Meatless Stroganoff' from Linda McCartney's book entitled Linda's Kitchen, packed with great vegetarian and vegan recipes.
The second is 'Stir Fried Prawns with Red Pepper' from The Plant Programme by Professor Jane Plant CBE and Gill Tidey, contains recipes for healthy living and said to fight breast cancer, a great book for any kitchen!
'Quick Meatless Stroganoff'
Serves 4 - 6
You will need:-
50g margarine
2 onions, thinly sliced
2 tablespoons of plain flour
150ml vegetable stock
300ml white wine
250g button mushrooms, halved
2 tablespoons of olive oil
250g vegetarian steak chunks or quorn pieces
300ml soured cream
Freshly ground black pepper
Freshly chopped parsley to garnish
1. In a large saucepan heat the margarine and add the onions, cover and cook until soft.
2. Add the flour, stir well, then add the stock and wine, stir well again to ensure that there are no lumps in the sauce.
3. Add the mushrooms, simmer uncovered for 5 minutes.
4. In another pan heat the oil and brown the vegetarian steak chunks. When browned add to mushrooms.
5. Stir in the soured cream, season with freshly ground pepper and continue to cook over low heat for a further 6 - 8 minutes.
6. Serve garnished with freshly chopped parsley.
Serves 4 - 6
You will need:-
50g margarine
2 onions, thinly sliced
2 tablespoons of plain flour
150ml vegetable stock
300ml white wine
250g button mushrooms, halved
2 tablespoons of olive oil
250g vegetarian steak chunks or quorn pieces
300ml soured cream
Freshly ground black pepper
Freshly chopped parsley to garnish
1. In a large saucepan heat the margarine and add the onions, cover and cook until soft.
2. Add the flour, stir well, then add the stock and wine, stir well again to ensure that there are no lumps in the sauce.
3. Add the mushrooms, simmer uncovered for 5 minutes.
4. In another pan heat the oil and brown the vegetarian steak chunks. When browned add to mushrooms.
5. Stir in the soured cream, season with freshly ground pepper and continue to cook over low heat for a further 6 - 8 minutes.
6. Serve garnished with freshly chopped parsley.
'Stir Fried Prawns with Red Pepper'
Serves 2
You will need:-
250g raw tiger prawns, peeled with tails left on
1 clove of garlic, peeled and crushed
2 medium red peppers, thinly sliced
16 small asparagus spears, cut into small pieces
2 large mushrooms, sliced
1 tablespoon of lemon or lime juice
2 tablespoons of olive oil
1 tablespoon of fresh coriander, chopped
Salt and pepper to taste
1. Heat the oil in and a wok, add the garlic, red pepper, asparagus and mushroom and stir fry for 3 minutes.
2. Add the prawns and fry until they turn pink.
3. Season with salt and pepper, add the coriander and serve.
Serves 2
You will need:-
250g raw tiger prawns, peeled with tails left on
1 clove of garlic, peeled and crushed
2 medium red peppers, thinly sliced
16 small asparagus spears, cut into small pieces
2 large mushrooms, sliced
1 tablespoon of lemon or lime juice
2 tablespoons of olive oil
1 tablespoon of fresh coriander, chopped
Salt and pepper to taste
1. Heat the oil in and a wok, add the garlic, red pepper, asparagus and mushroom and stir fry for 3 minutes.
2. Add the prawns and fry until they turn pink.
3. Season with salt and pepper, add the coriander and serve.
No comments:
Post a Comment