Читать книгу Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot - Страница 10
ОглавлениеTwo-Cheese Pizza, Sweetcorn and Cherry Tomato Pizza, Red Pepper, Aubergine and Goat’s Cheese Pizza
TOASTED CHEESE
This simple version of cheese on toast is quick and easy lo make and you can vary it by using different types of bread and cheese, substituting beer, wine or cider for the milk, and adding extra ingredients such as tomatoes, onion, herbs, mushrooms, chutney or pickle – whatever takes your fancy.
1–2 slices of bread
75–125g / 3–4oz Cheddar cheese, grated
1–2 tbls milk
freshly ground black pepper
Preheat the grill and toast the bread on one side.
Mix the cheese with the milk to make a paste then season with freshly ground black pepper.
Spread the cheese mixture on the untoasted side of the bread, grill until puffed up and golden brown then serve at once.
SERVES 1
VARIATIONS
1 WITH ASPARAGUS
This is an extremely nice variation if you are making toasted cheese for more than one person and want something that is extra special. Allow about 3–4 asparagus spears per person, trim them then cut them into 2.5cm/1 inch lengths and cook in boiling water for 2–4 minutes, until just tender. Drain and serve heaped on top of the toasted
2 WITH CIDER AND APPLES
Use cider instead of the milk. Peel and core a small, mellow eating apple such as Cox’s, then cut it into thin rings or slices and arrange it on the toast. Cover with the cheese mixture and grill until the cheese is puffed up and golden brown and the apple is tender.
3 WITH OLIVES
I like this best made with feta cheese, which you can crumble rather than grate. Add 6–8 black or green olives, or a mixture of both, to the cheese.
4 WITH ONION AND MUSTARD
Mix the cheese with beer instead of milk and add 1/2–1 teaspoon of made mustard and 1 finely chopped small onion.
5 WITH CHILLI
De-seed and finely chop 1 small green chilli and add it to the grated cheese.
MOZZARELLA IN CARROZZA
Mozzarella in Carrazza means ‘Mazzarella in a carriage’, a poetic and apt description.
Use the best Mozzarclla you can find – certainly one packed in water – for this delicious mixture of hot moiling cheese and crisp fried bread.
125g / 4oz Mozzarella cheese
4 slices of bread, crusts removed
2 eggs
olive oil
Drain and slice the cheese and sandwich it between the slices of bread, pressing them firmly together.
Lightly beat the eggs, then strain them into a shallow dish. Put the sandwiches in the egg and leave them for a few minutes to soak it up, turning them over once.
Heat a little olive oil in a frying pan and fry the sandwiches on both sides until they are golden brown and crisp. Drain them quickly on kitchen paper and serve at once.
SERVES 2
BUTTERY SCRAMBLED EGGS ON TOAST
2 slices of bread
butter
4 eggs
salt and freshly ground black pepper
Toast the bread, botter it and keep it warm.
Lightly beat the eggs and season with salt and pepper.
Melt a knob of butter in a saucepan. When it sizzles, add the eggs and cook over a low heat for a few minutes, stirring.
Just before the eggs set, move the pan from the heat and, to make the scrambled eggs extra delicious, stir in a few slivers of butter. The eggs will continue to cook in the heat of the pan.
Pile the scrambled eggs on to the toast and serve at once on warmed plates.
SERVES 2
VARIATIONS
1 WITH FRESH HERBS
Add 1–2 tablespoons of chopped fresh herbs at the end of the cooking time, along with the extra butter.
2 PIPERADE
Piperade takes longer to cook than plain scrambled eggs but it is nice when you want something a bit more substantial.
Melt 25g/1oz butter in a pan then add 1 large onion, peeled and chopped, and 1 green pepper, de-seeded and chopped. Cover and cook for 10 minutes, until soft but not browned, then add 450g/1lb tomatoes, skinned and chopped, and 1 clove of garlic, crushed. Cook gently, uncovered, for about 10 minutes, until the vegetables are soft but not mushy. Meanwhile, toast and butter 4 slices of granary or wholewheat bread, cut it into lingers and keep it warm. Lightly beat 4 eggs then pour them into the pan with the vegetables and stir gently until they begin to set. Remove from the heat (the eggs will continue to cook in the heat of the pan), season and serve immediately with the toast fingers.
CLUB SANDWICH
A good way of using up the other half of the avocado is to make the guacamole; mash the avocado with 1 skinned, chopped tomato and some finely chopped chilli; then add plenty of chopped fresh coriander and season to taste.
3 slices of wholewheat bread
butter
2 lettuce leaves
1 small tomato, sliced
mayonnaise or mustard
1/2 small avocado
salt and freshly ground black pepper
4 cocktail sticks
4 stuffed olives
Toast the bread, butter one piece and arrange the lettuce, tomato and a little mayonnaise or mustard on top.
Cover with another piece of toast, buttered on both sides. Peel, stone and slice the avocado, arrange on top of the toast and season with salt and pepper.
Butter the third piece of toast and place, butter-side down, on top of the avocado. Press down on the sandwich, cut it into quarters then spear each quarter with a cocktail stick and decorate with a stuffed olive.
SERVES 1
CAMEMBERT TOAST WITH APRICOT JAM
I love the combination of Camembert cheese and something sweet. If you find the jam too sweet, however, mango chutney is also very good.
1 slice of wholewheat bread
2 portions of Camembert cheese
2–3 tsp good-quality apricot jam
2–3 tsp chopped hazelnuts
Heat the grill and toast the bread on both sides.
Mash the Camembert roughly on the toast then put some dollops of apricot jam on top of that.
Grill until the cheese has melted then sprinkle with the nuts and grill again until lightly browned.
SERVES 1
