скачать книгу бесплатно
Rose Elliot’s New Complete Vegetarian
Rose Elliot
Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook.Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads.Rose's practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it's a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impressive fully revised edition, Rose includes fantastic new recipes - try Purple Sprouting Broccoli with Lemon Butter Sauce, Wild Mushrooms en Croute or Boozy Banoffee Pie.Whether you're a long-time vegetarian looking for new inspiration or a non-vegetarian who enjoys cooking and eating great food, this book has exciting ideas for all occasions.
ROSE
ELLIOT’S
New Complete
Vegetarian
Copyright (#u5a6afb13-5444-57a9-9f11-ae88a157ea7b)
HarperCollinsPublishers 1 London Bridge Street London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk/)
First published in 2010 by Collins
Some of the recipes in this book first appeared in Fontana paperback and in Rose Elliot’s Complete Vegetarian Cookbook.
Text © Rose Elliot, 1985 and 2010 Photographs © Kate Whitaker, 2010 Vana Haggerty and Ken Lewis
Commissioning editor: Lizzy Gray
Photography: Kate Whitaker
Food and prop styling: Joss Herd and Penny Markham
Rose Elliot asserts her moral right to be identified as the author of this work.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks.
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
Source ISBN: 9780007325610
Ebook Edition © MARCH 2012 ISBN: 9780007372003
Version: 2016-03-21
Contents
Cover (#ub82bd93a-6453-5cfb-8434-6de5c7dc5a7c)
Title Page (#u31dc85d0-58a9-5151-b0a8-46d0eb9460c9)
Copyright
Cook’s notes
Introduction (#ulink_9e9dc035-f468-5bed-b416-2872ab4e236d)
Soups
First courses, snacks and drinks
Sauces and relishes
Salads and salad dressings
Side dishes
Vegetables and nuts
Pulses
Pasta
Grains and rice
Flans and pies
Cheese and eggs
Puddings
Baking
Bread and yeast cookery
Keep Reading (#litres_trial_promo)
Acknowledgements
About the Author
About the Publisher
Cook’s notes (#u5a6afb13-5444-57a9-9f11-ae88a157ea7b)
IMPORTANT NOTE ABOUT OVEN TEMPERATURES Ovens need to be preheated to the specified temperature. All the temperatures in this book are based on a conventional oven. If you’re using a fan-assisted oven, follow the manufacturer’s instructions for adjusting the temperature – this usually means reducing it by 20°C (65°F), gas mark 1.
Butter The type of butter is specified only where it is critical, otherwise use salted or unsalted.
Cheese More and more cheeses are vegetarian, but there are some important ones that are not as they contain rennet (an animal product). When buying cheese always check that it’s vegetarian or choose a vegetarian alternative – try pecorino instead of Parmesan, Emmental instead of Gruyère, Danish Blue (or other blue cheeses marked ‘vegetarian’) instead of Roquefort.
Eggs They are medium size unless specified otherwise. I always use free-range organic eggs. Pregnant women, the elderly or frail, and very young children need to avoid eating recipes containing raw eggs.
Stock powder, cubes and concentrate There are some good ones available. Check the label and choose one containing natural ingredients.
Soy sauce Choose the most natural type you can find; traditionally brewed, without additives such as colouring or caramel. Dark Kikkoman (with the red top) is a reliable brand that’s widely available but try shoyu and wheat-free tamari; both are available from large supermarkets and health shops.
Wine and fortified wine As with cheese, wine is often not vegetarian or vegan so check the label (or ask the wine merchant for advice) when buying. When choosing sherry, pick the ‘fino’ variety, as this is vegetarian, and with port, buy the ‘crusted’ variety, named because of the sediment or ‘crust’ that forms in the bottle.
The Vegetarian Society, the Vegan Society and VIVA! (Vegetarian International Voice for Animals) are all excellent sources for information on products and ethical issues.
www.roseelliot.com (http://www.roseelliot.com/)
Introduction (#ulink_a8130c93-6a8c-5b34-bfa9-87a7d6586872)
When I wrote my Complete Vegetarian Cookbook, back in 1985, vegetarian and vegan food was not as popular or as mainstream as it is today. Nowadays, I look around my local supermarket and there is a wealth of fabulous fresh produce available. I can enjoy ingredients from around the world and if I am cooking for someone with a dietary requirement, there are loads of alternatives to pick from. In fact, following a healthy, nutritious and varied diet has never been easier. So, I hope my New Complete Vegetarian recipe book will help you make the most of the glorious range of ingredients we can all enjoy.
In this book you’ll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here you’ll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. You’ll also find information on cooking and preparing vegetables, fruits, pulses and nuts, plus symbols for those recipes that are vegan v and those that can be frozen
. Many dishes include variations, so if you don’t like a particular ingredient, you can often replace it with something else. In fact, I would always encourage you to try out new dishes and have fun making the recipes your own.
So, if you’re one of my dear loyal readers from the past, I hope you will love this new edition as much as you did the first one; and if this is your first encounter with my Complete Vegetarian Cookbook, it’s so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether you’re an old friend or a new one, I wish you many wonderful meals and health and happiness in your life and on your vegetarian journey.
Soups (#u5a6afb13-5444-57a9-9f11-ae88a157ea7b)
Soup is one of the most satisfying things to make and eat, and it’s so varied and adaptable. It can be hot or chilled, smooth or chunky, thick or delicately light. Truly, there is a soup for all tastes and seasons.
In this chapter you’ll find a mouth-watering variety of soups, from broths such as miso soup (#ulink_f4a3ed03-1845-56c8-adc0-cdfda3ff84ed) to thick and chunky soups like lentil with garlic and cumin (#ulink_7fbda4a2-14d2-5003-9c82-027e696dc075). There are plenty of quick-to-make soups, plus elegant ones for entertaining. You’ll also find a recipe for vegetarian stock. While using your own stock can give a beautiful flavour, it’s also fine to use bouillon powder, concentrate or cubes. You can also get excellent results using just water; I often do this when I want the pure taste of a particular vegetable to really sing through.
Many homemade soups freeze excellently, and you’ll find the freezer symbol
against those suitable for this; just remember to allow time – several hours at room temperature or overnight – for the soup to defrost.
Easy vegetable stock v
Although you can now buy very acceptable vegetarian stock powder, which I often use for speed, nothing beats a good home-made stock. It’s easy to make – 10 minutes of simple preparation followed by an hour of slow simmering and you’re done. It keeps perfectly for a week in the fridge or for 3–6 months in the freezer. This is a good basic stock but you can also jazz it up by adding a few cloves of garlic, some peppercorns and any other herbs you fancy, such as bay leaves or thyme.
MAKES ABOUT 1.2 LITRES (2 PINTS)
1 onion, roughly sliced
1 stick of celery, roughly chopped
1 large carrot, roughly chopped
1 potato, roughly chopped
a few sprigs of parsley
2.5 litres (4 pints) water
Put the vegetables and parsley into a large saucepan and add the water.
Bring to the boil, then turn the heat down, cover and leave to simmer for 40 minutes.
Strain through a sieve. Cool, then keep in the fridge or freeze in suitable-sized containers.
Tip
Toss the vegetables in 1–2 tablespoons of olive oil and roast for 20–30 minutes at 200°C (400°F) gas mark 6, before proceeding as above, for a fuller flavour.
Artichoke soup
Smooth and creamy, this slips down your throat like velvet. Jerusalem artichokes are quite easy to peel if you use a potato peeler and are fairly ruthless about cutting off the little lumps. Put them into a bowl of cold water as they’re done, to preserve their colour.
SERVES 6
25g (1oz) butter
1 onion, chopped
900g (2lb) Jerusalem artichokes, peeled and cut into even-sized chunks
1.2 litres (2 pints) light vegetable stock or water
150ml (5fl oz) single cream (optional)
275ml (10fl oz) milk
sea salt
freshly ground black pepper
freshly grated nutmeg
2 tbsp chopped fresh chives or flat-leaf parsley, to garnish
Melt the butter in a large saucepan and add the onion. Cover the pan and fry gently for 5–7 minutes or until fairly soft but not browned, then add the artichokes, cover the pan again and cook for a further 2–3 minutes, stirring often.
Pour in the stock or water, bring to the boil, then turn the heat down, cover and leave to simmer for about 20 minutes or until the artichokes are soft.
Blend the soup very well, and pass it through a sieve if you want it really smooth, then add the cream if you’re using it, and enough milk to make the soup the consistency you like.
Season to taste with salt, pepper and freshly grated nutmeg. Reheat, and serve with some chopped chives or parsley sprinkled on top.
VARIATION
Artichoke soup with truffle oil
Truffle oil adds a deep, earthy flavour to this beautiful soup. Make as described and season with salt and pepper, but omitting the nutmeg and herbs. Pour into warm bowls and swirl each with a good teaspoon of truffle oil.
Asparagus soup
