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Vegetarian Christmas: Essential Vegetarian Collection
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| Price: | £19.91 |
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Product Details
- Amazon Sales Rank: #246734 in Books
- Published on: 2001-09-03
- Number of items: 1
- Binding: Paperback
- 184 pages
Editorial Reviews
Synopsis
Part of our excellent Rose Elliot Vegetarian Classics series -- the essential guide to meat-free feasting over Christmas and the festive season. This stylish new two-colour edition of Rose Elliot's classic for the festive season is a guaranteed hit at Christmas time. Vegetarian Christmas brings together an unrivalled host of imaginative, rich and tasty recipes for the festive dining table. Foods to suit the wide-range of demands placed on the host at Christmas time include: * nibbles and buffet goodies * celebration centrepieces and vegetarian side dishes * very naughty but very nice christmas puddings and desserts * sweet cakes and biscuits * six fully planned-out Christmas Day menus From Chestnut & Red Wine Pate En Croute and Little Brie & Hazelnut Bakes to Boozy Vegan Ice-Cream and Drenched Lemon Cake readers are spoiled for choice with recipes for a very special Christmas magic.
About the Author
Rose Elliot is Britian's most popular and versatile vegetarian cookery writer and her creative and easy style is an inspiration to anyone interested in vegetarian cooking.
Excerpted from Vegetarian Christmas by Rose Elliot. Copyright © 2000. Reprinted by permission. All rights reserved.
Yuletide Ring
If you don't fancy turkey this year or are fed up of the habitual vegetarian nut roast, why not try this Yuletide Ring. This is a ring of lentils garnished with leaves and berries to look like a Christmas wreath, and filled with parsley stuffing balls.
Vegetarian Christmas has ideas for complete Christmas dinners, menu countdowns with a timetable for cooking events, and recipes for other festive foods, delicious deserts and even suggestions for the right wine to accompany the meal!
125 g/ 4 oz./ ½ cup butter
450g/ 1 lb/ 21/4 cups split red lentils
600 ml/ 1 pint/ 2 ½ cups of water
2 bay leaves
2 large onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
Juice of 1 lemon
Sea salt
Freshly ground black pepper
Parsley and cranberries to decorate
For the Parsley Stuffing Balls:
350g/ 12 oz/ 6 cups soft white breadcrumbs
175g/ 6 oz/ softened butter
1 onion, peeled and grated
2 tsp dried mixed herbs
6-8 tbsp chopped fresh parsley
Grated rind of 1-2 lemons
Lemon juice
Sea Salt
Freshly Ground black pepper
Use 25g/ 1 oz/ 2 tablesppons of the butter to generously grease a 22-23cm/ 9-91/2 inch ring mould (with a 1.2 litre/ 2 pint/ 5 cup capacity). Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4.
Put the lentils in a non-stick saucepan with the water and the bay leaves. Bring to the boil, then cover and leave to simmer, gently for about 20 minutes or until the lentils are pale in colour and tender.
Meanwhile, melt the remaining butter in another saucepan, add the onions and garlic, cover and cook very gently for 10 minutes, until tender. Add the onions to the lentils along with the lemon juice and salt and pepper to taste.
Spoon the lentil mixture into the ring mould - it won't completely fill it - and level the top. Cover with foil and bake for 45 minutes. To serve, slip a knife round the edges to loosen, invert a plate over the top, then turn the mould out on to the plate.
To make the Parsley Stuffing Balls: Mix all the ingredients together, adding grated lemon rind and juice, salt and black papper to taste. Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking pan. Bake them for about 25 minutes in the oven preheated to 190 degrees C/ 375 degrees F/ Gas 5, turning them over after about 15 minutes so that they become crisp all over.
Now put the Parsley Stuffing Balls into the centre of your Yule Ring and decorate the ring with some flat leaf parsley leaves, and whole cranberries.
Customer Reviews
Nut Roast
Was really surprised that one reviewer was disappointed with the Cashew Nut Roast in this collection of recipes.I have written out this recipe for countless friends and everyone loved it including non-vegetarians.I cook this roast frequently and always keep a supply in the freezer.
ALLERGIC DAUGHTER: MUM LOVES THIS!
I cook for a dairy, egg, fish and nuts allergic 3 year old and I think this woman is fabulous. Eventhough this is for veggies so has cheese etc in some recipes, many things don't ....AND THEY STILL TASTE GOOD! She also provides other suggested ingredients, like in her dairy and egg free choc cake which is a birthday LIFESAVER. I just feel she really thinks and tastes and experiments with her recipes. Eveything I have made by Rose Elliot has been fab.
Really disappointed....
I have had this book 2 years now and every time I takeit off the shelf I am more disappointed. I bought it on the recommendation of the first reviewer and couldn´t disagree more with their comments!
The format looks helpful with menu planners etc but much of it is unnecessary and crucially all the recipes I have tried are really disappointing - the cashew nut roast I made for Christmas day was dreadful and I have made lots of yummy nut roasts! One of the soups was ok...not a fantastic Christmas lunch!
The most disappointing thing is the book´s format.....not a single photo, so I think it depends on how you like your cook books because looking through the reviews of Rose Elliot´s very popular books (such as the Bean Book) the only negative comment seems to be lack of photos. I find they really help..they attract you to a recipe and give you an idea of what you are aiming for ...so maybe Rose Elliot is not for me....
