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Delia's Vegetarian Collection

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Posted in Uncategorized and tagged Buffet food, Children's parties, Delia Smith, Finger food, Quick flaky pastry, Quorn, Sausage rolls, Vegetarian on September 12, 2014 by zoeshelton.

She also refers to 'vegetarian gelatine' in recipes which I find rather odd and in the method she shortens it further to just 'gelatine' - this makes me wonder if she's really made the recipes with agar agar or whatever or is just assuming you can.

At last - what every vegetarian has been waiting for: a vegetarian cookbook from Queen of Cooks, Delia Smith. Start by roasting cut up peppers ,courgettes ,whole mushrooms and tomatoes in a covered pan at 180 for about 45 minutes .

I find her to be a deeply-patronising humourless example of the worst of Middle England Daily Mail unpleasantness and I absolutely refuse to use her recipes or watch her witchy face on television. Soy sauce is a popular vegan alternative, and makes an appearance in both Elliot’s and Young’s versions, with the latter also adding miso paste for an extra hit of savoury flavour; Bosh, meanwhile, use nutritional yeast, which always reminds me, not unpleasantly, of Quavers. Lastly, I try the recipe that inspired this column in the first place, Kate Young’s vegetable-based “not-sausage rolls” from her new book, The Little Library Christmas. Towards the end of the decade Delia commenced work on a new major project - Delia's How to Cook, publishing three separate volumes and the accompanying TV series. This, along with the vegetables, gives the filling a satisfyingly chewy, nubbly texture somewhat akin to an actual sausage, but naturally rather less meaty.Cheese will do that job perfectly, of course, as well as adding fat, so if you use it, fold in grated hard cheese of your choice to taste (about 50g should do, but it will vary depending on strength; you’ll need less mature cheddar than red leicester, for example). My kids tried it and abandoned the meat one and now prefer the vegetarian version even though two of them are meat eaters . Her ‘Complete Cookery Course’ is a great reference book and her writing style is fuctional, comforting and reassuring. One of my favourites is sliced aubergine spread with pasta sauce and grated cheese, (I use a smoked cheese) baked until crispy. Cook the brown rice, once cooked place rice into a salad bowl, fluff it up with a fork and pour the dressing over (start with 3 tablespoons then add more to taste) while it's still hot.

Lest this sound ungenerous, it's as well to say that this is a fine collection, wide-ranging and full of variety; and also visually very appealing. Initially I wasn't overwhelmed - I find it a bit naff to find recipes clearly written for imperial measures and then converted into odd metric. Though a sausage roll is certainly not just for Christmas, is it really a Christmas party without them? With an international twist, vegetable tagines and moussakas mingle with British stalwarts such as sausage rolls and mulligatawny. First you need to make a batch of Delia Smith’s quick flaky pastry which is pretty foolproof and can also be used for topping sweet and savoury pies.In a large bowl measure out the flour, then take the margarine out of the freezer and grate it using a coarse grater into the flour. Food styling: Loic Parisot View image in fullscreen Festive bites: Felicity Cloake’s perfect vegetarian sausage rolls. Laura Fyfe’s recipe for Jamie magazine also contains cheese (stilton this time), but the base is roast butternut squash mixed with breadcrumbs and chopped walnuts, which makes it much more adaptable – you could easily leave out the cheese, or replace it with a plant-based substitute without changing the flavour profile too much. But it’s a bloody long recipe – not because it’s difficult but because Delia likes to describe in detail every step. Footnote by the other blogger: Yumblog is a two-hander and it’s worth mentioning that the opinions of one are not necessarily shared by the other.

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