Vegetarian meals cheaper, nutritious

Press, 14 July 1980, Page 12

Vegetarian meals cheaper, nutritious

COOKING with

Celia Timms

Even for those people who .are not vegetarians from choice or “ habit, a meatless meal can be enjoyable and generally less expensive. We are frequently told we eat too much meat, so a wise mother will encourage her family to enjoy regular vegetarian-type meals.

TOMATO-CORN CASSEROLE This Tomato and Corn Casserole is in the form of a baked savoury' custard. It can be quickly prepared from can or fresh or frozen vegetables and it requires only 30 to 40 minutes cooking time. For four to five servings you -will need: 1 large can (450 g whole kernel sweetcorn 1 450 g can tomatoes or similar amount fresh or frozen 1 cup soft breadcrumbs J large onion | cup finely, dropped celery 3 tablespoons melted butter 2 eggs ■} cup cream or eva- , ported milk 1 tablespoon. Worcester sauce J teaspoon' salt; pepper Crushed cereal or additional crumbs; butter Grated cheese (optional) Method: Chop onion finely and combine with drained com,, drained or chopped tomatoes,- , celery and melted butter. Stig in sauce, cream beaten eggs and breadcrumbs. Season 'with salt and pepper and pour into greased ovenproof dish. Top with crushed cereal or crumbs and grated cheese if liked. Set in a pan of hot water and bake at 350 F-for 35 to 40 minutes.

ASPARAGUS TIMBALES

Asparagus Timbales are light, enticing, and suitable as a very light luncheo n dish or entree or to at'-’-act the appetite of an invalid. They are improved if served with a Mushroom Sauce for which a can of Mushroom Soup can be used, but this is optional. For four individual ramekins or moulds von need:

1 340 g can asparagus spears or pieces 1 cup milk; | cup cream or evaporated milk

4 eggs | teaspoon salt; j teaspoon paprika 1 teaspoon lemon juice Pinch of nutmeg Mushroom Soup (or other flavour) (optional) 1 tablespoon chopped parsley

Method: Grease moulds with butter and arrange drained asparagus around the sides and on the base of each. Combine milk and cream in small pan and heat to warm, add beaten eggs, lemon juice and seasonings and beat with rotary beater. Add parsley and any left-over asparagus and carefully spoon into prepared dishes. Set in pan of hot water and bake at 350 F until firm. Invert and serve- wit hot sauce.

QUICHE AUD POIREAUX Quiche aux Pireaux or Leek Tart is one of the classics of French cookery, lightly flavoured with cheese it is truly delicious. For an Bin tart you need: 175 g shortcrust pastry 450 g leeks 50g butter 2 eggs 1 cup cream or evaporated milk Sait and pepper

Nutme 1 heaped tablespoon grated cheese Butter Method: Line an Sin pie plate with thinly rolled pastry. Prick base well with fork and put into a 425 F oven for 8-10 minutes. Slice leeks thinly using mostly the white portion; blanch in boiling water for five minutes; drain leaving only a spoonful of water. Add ’ butter and a little salt and leave to simmer over very low heat for about 15 minutes or until soft and all liquid is absorbed. Beat eggs with cream, add seasoning to taste. Cool the cooked leeks and then gradually add to the custard. Correct seasoning and carefully turn into partly-cooked tart shell. Sprinkle with cheese and dot all over with butter cut into thin flakes. Bake at 375 F .for about 20 minutes or until well puffed AND golden brown. TOMATO SPAGHETTI Tomato Spaghetti is entirely vegetarian, without eggs, cheese or milk, and it is perhaps surprisingly tasty. Grated cheese can be handed separately for those who would prefer this addition. For four persons you need: 1 tablespoon oil I large onion 1 large carrot 1 clove garlic 470 g can whole tomatoes or the same

quantity' of fresh or frozen tomatoes ' cooked in 1 cup water 150 g can tomato paste 1 teaspoon ground ginger { teaspoon mixed herbs 1 teaspoon sugar 1 green pepper 450 g wholemeal spaghetti Salt and pepper 1 Method: Heat oil in pan and add finely chopped onion, grated carrot and crushed garlic; saute over low heat until onion is golden brown. Add ginger, undrained tomatoes, tomato paste and 1 cup water, mixed herbs, sugar and seasoning of salt and pepper. Bring to boil: reduce heat and simmer for 20 minutes. Add chopped pepper and simmer for another 5 minutes. Cook spaghetti in large saucepan of boiling salted water for 20 minutes; drain thoroughly and serve with sauce spooned over. SPINACH PANCAKES The preparation required for Spinach Pancakes is a little entailed and time consuming, but I believe the result to be worth the trouble. They present pancakes in a very different guise. To make 6 pancakes you need: 1 cup plain flour 1 teaspoon salt 2 eggs 1 cup milk 1 bunch spinach 225 g cottage cheese 75g grated Cheddar cheese 1 egg 1 teaspoon grated lemon rind 50g butter or oil Salt and pepper; nutmeg { cup milk or evaporated milk dry breadcrumbs

Method: Sift , flour with salt into basin and add eggs and milk and either beat ow’ whirl in blender for 30 seconds to form a smooth batter. Pour 2-3 tablespoons of this batter on to a hot greased nan (about Gin pan). Cook until golden brown on one side only. Chop spinach in large pieces after removing white stalks and wash well. Put into saucepan with only the water still clinging to it; cover and bring to the boil. Reduce heat and simmer for only 5 minutes, shaking the not occasionally. Turn into a bowl and add lemon rind, both cheeses and nutme" - blend very well. Season to taste with salt and peppeu. Divide the mixture evenly on to the cooked side of each pancake then fold in half brushing the edges well with a little of the remaining batter. Beat egg with milk or evaporated milk and dip the sealed pancakes in this then indry breadcrumbs taking care to coat well on all sides. Heat butter or oil in pan and fry on both sides until golden brown.

EGGPLANT CkEOLE Eggplants could be regarded as luxury foods judging by their cost. But this Eggplant Creole, when compared with the

price of other foods sufficient for a dish to sen e four, is not uneconomical. You need: 1 medium size eggplant 3 tablespoons butter 3 tablespoons flour 3 large tomatoes I small green pepper 1 large onion 1 tablespoon brown sugar I teaspoon salt 1 bayleaf; 2 whole cloves breadcrumbs:

butter Method: Peel eggplant and cut into dice; cook in boiling salted water for 8-10 minutes. Drain very' well and turn into a greased ovenproof dish. Melt butter and stir in flour, cook for a minute then add the peeled and chopped tomatoes, finely chopped onion and chopped green pepper. Cook over low heat stirring until liquid from tomatoes forms a thick sauce mixture. If too thick, water or evaporated milk can be added. Add salt, sugar, bayleaf and cloves .and continue to simmer for 5 minutes. Remove cloves and bayleaf and pour the sauce over eggplant; cover with breadcrumbs. Dot with butter and bake at 350 F for 30 minutes.