Good recipes for a Vegetarian?!

Hand-made pesto with watercress

Ingredients
300-400g/10?-14oz dried pasta (enough for 4)
a handful pine kernels, plus extra to serve
3 garlic cloves
sea salt, to taste
a good handful fresh basil leaves
a bunch watercress leaves
a handful grated parmesan, plus extra to serve
olive oil
2 large handfuls rocket leaves
Preparation method
Put the pasta on to cook in a pan of deep, heavily salted, boiling water.
Toast the pine nuts in a frying pan – keep a close eye on them and keep moving them around the pan until they are pale golden-brown.
Peel the garlic and crush it with a large pinch of sea salt using a pestle and mortar. Add the basil leaves and continue crushing with the pestle.
Strip the watercress leaves from their stems and add to the basil, continuing to crush until you have a bright green purée.
Add the toasted pine kernels, crush, then add the grated parmesan. Slowly mix in enough olive oil to give a good thick-ish sauce.
When the pasta is cooked (about 9 minutes depending of the variety), drain lightly and tip back into the empty pan. Add the pesto and the rocket leaves, then toss gently to mix. Serve with extra parmesan and toasted pine kernels if you wish.

Fruit patch pudding

Ingredients
2 large handfuls mixed blackberries, raspberries and redcurrants
2 large handfuls blackcurrants
about 3 tablespoons golden caster sugar, to taste
4 large slices Madeira cake
a wine glass of limoncello
250ml/9fl oz double cream
a few drops of vanilla extract
Preparation method
Rinse the berries gently under running cold water. Tip them into a saucepan and pour in the sugar and couple of tablespoons of water. Bring to the boil over a low to moderate heat.
When the berries start to burst and the liquid in the pan becomes deep purple, remove from the heat and leave to cool. (You can cool them quickly if you need to by immersing the bowl in a sink of cold water.)
Cut or break the Madeira cake into small pieces and place in a large serving bowl or divide among individual dishes. Trickle a little limoncello over the cake.
Pour the cream into a cold mixing bowl and whisk until it starts to thicken. Stir about half of the berries into the cream, using a draining spoon. Do this gently and briefly so the fruit just ripples through the cream.
Spoon the cream on top of the sponge and spoon over the remaining fruit.

Gnocchi with tomato sauce

Ingredients
For the gnocchi
300g/10?oz floury potatoes
50g/2oz plain flour, plus extra for dusting
For tomato sauce
1-2 tbsp olive oil
1 small onion, finley chopped
1 garlic clove, finely chopped
1 tbsp tomato purée
1 x 400/14oz can chopped tomatoes
pinch of sugar
salt and freshly ground black pepper
To garnish
fresh basil leaves
Preparation method
For the gnocchi, cook the potatoes in their skins in a pan of boiling water for 10-15 minutes, or until tender (a knife should slide in without much resistance).
Drain the potatoes and set aside until cool enough to handle. Peel the potatoes and pass through a potato ricer into a bowl, then measure out 250g/8oz for the gnocchi.
For the tomato sauce, heat the olive oil in a small pan and gently fry the onion and garlic for 2-3 minutes, or until softened but not coloured. Add the tomato purée and chopped tomatoes and bring to a simmer. Reduce the heat slightly and cook for a further 10-15 minutes, stirring occasionally. Season with a pinch of sugar and some salt and freshly ground black pepper.
Meanwhile, tip the potato onto a floured work surface and knead in the flour until the mixture comes together to form a dough. Divide into four equal pieces and roll out into thick sausage shapes. Cut each sausage into 2cm/1in pieces and press with the tines of a fork to create a pattern.
Bring a large pot of salted water to the boil and add the gnocchi. Cook the gnocchi for 1-2 minutes, or until they float to the top. Remove with a slotted spoon and divide among serving bowls.
Spoon over the tomato sauce and garnish with fresh basil to serve.

Mint lemonade (My fave)

Ingredients
large handful fresh mint, leaves picked
6 lemons, juice and zest of 3
3 tbsp sugar cane syrup
sparkling mineral water, to top up
Preparation method
Place the mint leaves into a tea towel and bruise with a rolling pin.
Add the mint to a pitcher, with the lemon juice and zest and sugar

Me

try this

goveg.com

fry corn with tomato onions and chile add some cumin and it taste good,