Breviloquent Recipes

Terse and fattening recipes for the discerning vegetarian.

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Vegetarian cornish pasties

Dough

300g strong white bread flour

80g grated frozen butter

5g salt

140g water

Freeze butter then grate into flour, add the rest of ingredients - kitchenaid the mix, add water if needed - aim for soft but not sticky dough that clears the bowl.

Filling

250g  mature Cheddar

300g  waxy potato - charlotte is boss

150g onion

150g swede

Grate cheese and dice veg into 6-9mm cubes

Divide dough into 4 and roll into 250mm circles, divide filling into 4, fill, crimp.

Bake @160c for 50m until double plus good

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Broccoli blue cheese pizza

Broccoli

Blue cheese

Sundried/Sun blush tomato

Grated pizza cheese

Tomato passata

Pizza base

Chilli flakes

Toss broccoli in oil and chilli flakes and roast until just cooked.

On the pizza base add passata, pizza cheese, broccoli, tomatos, blue cheese and maybe more chilli flakes

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Paneer and Sweet Potato BBQ

Sweet potato

Paneer

Seseme seeds

Red Pepper

Yoghurt

Tandoori spice mix

Microwave the sweet potato

Cut up red pepper and paneer, place on skewers, mix yoghurt and tandoori mix, cover skewers with resulting mix

Cut cooked potato into wedges, toss in seseme seeds and oil

BBQ the lot until done

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Margarita new potatoes

1 Lime

2 Chillies

New Potatoes

Grate the zest of the lime and the chillies, add salt and juice of lime.

Boil potatoes, toss in lime mix

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Asparaus, Camembert and chilli jam pizza

Make Pizza base

Roast asparagus in olive oil, salt and pepper for 10m 200c

Cover pizza base in creme fraiche, add sliced Camembert and cooked asparagus - bake 230c 7m

Add chilli jam after

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Scone

225g Self Raising Flour

50g Butter - cubed

25g Caster Sugar

Pinch Salt

Rub till breadcrumb like

125ml Milk

Work milk in with minimal handling, cut out and bake 200c 15m

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Hummus, cucumber peper wrap

Flatbread

Hummus

Cucumber

Red pepper

Encona hot pepper sauce

Julienne the veg and put in the bread with hummus and hot sauce

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Roast tomato and lentil bake

Layer tinned or cooked lentils in baking dish, sprinkle over...

1x veg oxo cube

Splash basamic vinegar

Tsp sugar

1/2 Tsp salt

Dose of chipotle or smoked paprika

Sprinkle to good dose cayenne pepper and olive oil

Big tomatoes

Make bed of lentils, add dry goods, cover with tomatoes, add 100ml water - roast 230c 40m

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Vegetable stew with chilli dumplings

1 potato

1 yam

1 parsnip

1 carrot

1 onion

250g mushrooms

1/2 head garlic

1 Turnip or 1/3 swede

Cube - use whatver veg as substitute, fry that lot in oil, then add

1 veg stock cube

1 glass red wine

1 jizz of Worcestershire sauce

1 squirt tomato ketchup

1 tsp garam masala

1 tsp turmeric

1 tsp chili powder

2 tsp madras curry powder

1 tsp cumin

Add water to cover veg, simmer 60m

Dumplings

100g self raising flour

50g veg suet

1/2 tsp salt

1/2 tsp baking powder

2 tsp chilli flakes or whatever

1 tsp herbs or whatever

4 tbsp water

Mix dry, add water, make 16 balls, drop in stew and cook 30m

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Vegetable Vindaloo

2 Onions

2 tbsp olive oil

Fry off 20m until golden

2 tbsp garlic

2 tbsp ginger

3 tbsp hot curry powder

1 fresh chilli

3 tsp chilli powder

1 tin chopped tomato

2 tbsp tomato puree

Bring to boil and add deired veg

1 carrot

1 med potato

1 pepper

10 sprouts

1 cup peas

1 cup sweetcorn

Cook till cooked

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Slow cooker root vegetable soup

1 large onion

2 carrots

1/2 a celeriac

1 large parsnip

1 large potato

1 small turnip

75g pearl barley

1.5l vegetable stock

2 tsp english mustard

1 tsp chilli sauce

3 tbsp tomato puree

3 tsp dried herbs oregano/sage etc.

1/4 tsp cumin

2 tbsp plain flour

Add that lot to slow cooker, cook for 7h or so on high

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Pesto stuffed mushrooms

BFO mushroom per person

Bread crumbs

Green pesto

Clove garlic per mushroom

Olive oil

Parmesan

Mix olive oil with pesto till runny, add to breadcrumbs aiming for avocado coloured, crush in garlic and add grated parmesan, salt and pepper.

Baking tray, top with a little parmesan, bake 180c 20m

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Fennel stew and dumplings

Stew

1 BFO onion

1/2 celeriac

2  carrots

1 bulb fennel

1/2 garlic bulb

Chop and fry that off in olive oil till fennel and onion translucent, add

tsp white wine vinegar

Cook for 2m, add

1 can tomatoes

600ml veg stock

1 can cannellini beans

Bring to boil, put in oven @150c for 1h

Dumplings

100g self raising flour

50g veg suet

25g parmesan

1 tsp baking powder

Some chilli flakes

Mix that lot, add water to make dough and divide into 16 balls, add to stew and return to oven for 30m

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Flapjacks

100g Butter

6tbsp Golden Syrup

35g Sugar

Melt that lot in a pan, add

200g Oats

Bake 180c - 30m

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Stir fried greens

400g finely shredded greens, cabbage or kale

1 tablespoon oil

1 teaspoon each cumin and mustard seeds

0.5 teaspoon fenugreek seeds

handful curry leaves

chilli flakes to taste

pinch of asafetida

salt to taste

Fry spice seeds, chilli flakes, curry leaves and asafetida when seeds pop add the greens and stir and fry until greens are tender - adding a splash of water to prevent from sticking

Salt to taste

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Microwave chocolate sponge

4 tbsp self raising

4 tbsp caster sugar

2.5 tbsp cocoa powder

3 tbsp milk

1 egg

3 tbsp oil

Mix the lot in .5l pyrex jug, microwave 3m

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Tikka paneer

Take 1 pack paneer - cut into cubes, marinate in

5 tbsp yoghurt

2 tbsp tikka spice mix

Leave for 30m ideally, longer is better

Cook under grill till tasty burned bits, turn over iterate