These are a number of recipes that go down a treat in our house. All are vegetarian. These are adapted from various recipes and we can't claim that they are all our own work!

Roasted Butternut Squash

July 31, 2012

We love this and our shop sells za'atar!
Yotam Ottolenghi's roasted butternut squash and red onion with tahini and za'atar: Photograph: Colin Campbell for the Guardian
Roast butternut squash and red onion with tahini and za'atar (V)

If you want a vegetarian dish to make an impact on the  table, this does the job – it looks great and has really complex flavours. Serves four.

1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges 
2 red onions, cut into 3cm wedges 
50ml olive oil 
Maldon sea salt and black pepper 
3½ tbsp tahini paste 
1½ tbsp lemon juice 
3 tbsp water 
1 small garlic clove, crushed 
30g pine nuts 
1 tbsp za'atar 
1 tbsp roughly chopped parsley

Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.

Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.

Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.

To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za'atar and parsley.

Red Onion Marmalade

July 31, 2012

A few months ago I made a rather lovely Spicy Apple & Tomato Chutney, my very first preserve. Very proud I have been of it too, but now it’s all gone. This time I thought for a while about what to tackle next and after much research (well messing about on the internet) I decide that a red onion marmalade would be marvellous.

Our shop sells most of the ingredients but I also bought a Fair Trade Pinot Grigio from the CO-OP and a Rosemary plant from Sowerbutts green grocers in Glossop.


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Mushroom Gravy

July 31, 2012
¼ Mushrooms
3 Tablespoons Soya Sauce
1 Tablespoon Flour
½ Onion
½ Pint Vegetable Stock
Salt & Pepper

Chop the onion finely and fry with mushrooms, soya sauce, salt and pepper until soft.
Add the flour and cook on for 5 minutes.
Add the stock, bring to the boil and then simmer for 10 minutes. 
We usually put everything in to the blender and make it smoother as one of our kids doesn't like chewing mushrooms!  
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Cheese and Leek Pie

July 31, 2012
I am sure the WI would love this recipe. The pie should be eaten warm (not hot) or at room temperature. Personally I like the latter best. I usually serve this with mushroom gravy - see that recipe. It makes a big pie enough for 4 people and I will be very surprised if there is anything left for the next day!

Cheesy leek and potato pie Serves 4

300g Charlotte potatoes (or any waxy salad potatoes) peeled and sliced
3 medium leeks, washed well, trimmed then sliced
1 oz butter
500g chilled puff pastr...
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Tofu With Satay Sauce

July 31, 2012
Satay (Serves 4)

  1. Put half a small bunch of fresh coriander,
  2.  1 fresh red chilli (de-seeded),
  3.  half a clove of garlic,
  4.  3 teaspoons of crunchy peanut butter,
  5.  a lug of soy sauce (tamari for those who are gluten free),
  6.  a 2cm piece of peeled fresh ginger and
  7.  the zest of 2 limes and the juice of 1 into a blender
  8. Small glug of water
Blend until you've got yourself a paste. Taste it and see what you think, if you want more of a particular flavour, just add to taste.

Egg noodles.
Cook as per packet (about 4/...

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