Cooking for Vegetarians

The little lady is still feeling alittle poorly, but she's still a happy little soul.

check those Gingham Pink Jarmies out.

We've got friends popping in for lunch on Saturday and they're Vegetarians.  At first I panicked, I'm not a vegetarian, and even though the Other Half doesn't eat red meat, he'll eat Chicken.  Now I've had a long sit down and a munch on some chocolate (very good for the brain cells don't ya know), and I've finally decided on a feast I hope we'll all enjoy.

CARAMELISED ONION & TALEGGIO TART - Courtesy of Queen Delia and her How to cheat at cooking bible.

200g  Jar English Provender very lazy caramelised red onions, drained.
250g  Taleggio cheese (which just happens to be my all time favourite cheese in the whole wide world).
6  Savoury pastry tartlet cases.
1  Tablespoon chopped fresh Sage, plus 6 small leaves.
1  Dessertspoon Balsamic Vinegar (If you follow Delia's recipe to the letter, then use Fattorie Giacobazzi Vintage Aged Balsamic Vinegar, which you can apparently buy in Sainsbobs).
Olive Oil for drizzling.

Pre-heat oven to 180c.
Mix the onions, vinegar and chopped sage in a bowl and season well.
Place the tartlet cases on a medium-sized baking tray and divide the onion mixture among them.
Remove the rind from the Taleggio and cut the cheese into slices.
Arrange the cheese on the top of each tartlet, overlapping and slightly covering the edge of the pastry.
Place a Sage leaf in the centre of each tartlet, then season and drizzle a little Olive Oil over.
Bake in the centre of the oven for 15mins - Bob's your uncle, Fanny's your Aunt and all that.

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I hated Potato Salad before a friend shared this great recipe with me.

POTATO SALAD WITH SHALLOTS - Courtesy of my lovely friend Lucy

2lb Anya potatoes

6 Shallots, peeled and finely chopped (beware, these little suckers will make you cry)

4 tablespoons of freshly snipped chives.

For the Vinaigrette:

2 cloves of garlic, peeled.

1 dessertspoon Sea Salt

1 dessertspoon Mustard Powder

1 tablespoon Balsamic Vinegar

1 tablespoon Sherry vinegar

150 ml Extra Virgin Olive Oil

Freshly ground Black Pepper

Cook the potatoes until tender.

Whilst the spuds are cooking make the vinaigrette.

Using a pestle & mortar, coursely crush the salt, then add the garlic - this breaks down into a puree.

Now add the Mustard Powder and really work it into the puree.

Now add some freshly ground Black Pepper and give it another mix.

Next add the vinegars and work these into the mixture.

Lastly add the Olive Oil and give everything a really good whisking.

When the potatoes are cooked, transfer them to a bowl to cool. 

Whilst the potatoes are still warm (give them about 10 mins), pour over the vinaigrette, chopped shallots and chives and toss them all together before serving. 

DELICIOUS.

I'll also be making some Pizzas and I'm going to be giving this cake a try.  The Girl over at Living with a boy recommended it in her post the other day , and it'd be rude of me not to try it out for myself.

If you can recommend any other yummy vegetarian recipies I'd be more than grateful to receive them.  I love swapping recipies.

Have a great Thursday everyone. x

ps - still no job news to report, which in turn means no house searching to report, which in turns means a very unhappy ME.