Need a starter recipe. Has to be something different and easy on time.Vegetarian?

Question

This can have a sort of wow factor. Not too many ingredients. Won't take hours of preparation. Cold or hot. To serve 5 people

Answer 1

Hummous and home made flatbread.

Buy 2 tins of chick peas, and liquidize them with a good splash of lemon juice, black pepper and garlic to taste - that's your hummous (addwater to get to an acceptible consistancy). Cover and chill.

Then, in a bowl, mix 8oz of self-raising flour, with 5 fl.oz of natural yoghurt. Can add flavourings as well (black pepper, cayenne pepper, black mustard seeds). Mix until you get a fairly wet dough. Take small handfuls, squash into flatbread shapes, and grill for a couple of minutes each side. Serve immediately.

OR

Very Quick Pea and Mint Soup

(This might require you to be in the UK! Trust me - this tastes really classy)

Liquidise the following:
2 tins of mushy peas
Mint Sauce to taste
Enough vegetable stock to get a good consistency

Can be served hot or cold. Garnish with some or all of single cream, chopped chives, green pesto, ice cubes (if cold ;-} ).

Answer 2

Asparagus Soup:

This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.


– New recipe
This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.



Serves 6

Ingredients
2 lb (900 g) asparagus


2 oz (50 g) butter


1 medium onion, finely chopped


1 slightly rounded tablespoon plain flour


1¾ pints (1 litre) hot chicken stock


5 fl oz (150 ml) double cream or creme fraiche


salt and freshly milled black pepper

Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.

Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asaparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then.

Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the hot chicken stock, a little at a time, stirring after each addition.

When all the stock is in, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes.

Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here). Taste to check the seasoning. Finally, stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively, cool and chill thoroughly before serving in chilled bowls.

Answer 3

Thai Satay with Peanut Sauce

Ingredients:
4 Garden Burgers® (or any brand veggie burger)

Marinade:
1 c. brown sugar
1/2 c. soy sauce
2 cloves chopped fresh garlic (or 3 T. garlic powder)
4 T minced fresh onion (or 2 T. onion powder)

Sauce:
1 can (14 oz.) coconut milk
1 c. creamy peanut butter
1/2 c. soy sauce
3 T. garlic powder
1 T. ground cayenne pepper
1 t. ground lemon grass

Directions:
1) To prepare satay, place one-fourth of the marinade ingredients into each of four
sandwich-size Ziplock bags; shake to blend. Then, place one thawed Garden Burger
into each bag and turn gently to coat with the marinade paste. Let sit for about 15
or 20 minutes, while the broiler preheats.
2) Cut each burger into four strips and place strips on a broiler-safe cookie sheet;
broil for about five or six minutes total, turning once. Serve with a bowl of sauce on the side
3) To prepare sauce, combine all ingredients in a medium non-stick skillet or
shallow pan; stir well (a whisk is usually helpful). Bring to a boil, stir well, and
pour into a serving bowl. Best if served at room temperature, though some prefer
it chilled (nice contrast with the spicy-sweet tanginess of the sauce). Makes four
generous appetizer servings

Answer 4

Take a glass fruit dish, place on plate. Fill the dish half full with mixed lettuce leaves (torn up into small pieces), then fill up with cooked peeled prawns and put seafood salad cream on top. service with brown bread cut into triangles with crusts cut off and a slice of fresh lemon. Another quick starter is salad leaves (not torn up) roll up some smoked salmon slices (about three), place on top, sprinkle with roughly ground black pepper (not too much) and serve as above with the bread and lemon.No cooking at all in those and you can cover and keep in fridge for a little time while you get on with the main course.

Answer 5

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 6

theres some good websites on the Internet that do fantastic recipes for vegetarians and very cheap as well if you are on a budget however you will have to do your own research on that cos i have forgotten the name of that website however it does all sorts of food recipes sorry i couldn't give you the name of the website but you will been able to find it if you search on google cos that's where i found it.

Answer 7

Pasta salad... mmmmmm then you can put what u like in it and add a nice sauce (pasta tho of course) you can eat it hot straight away or cold the next day if you keep it in the fridge. i prefure it hot tho with all the chease melting on the pasta mmmmmmm drool drool.

Answer 8

Try BBC food recipes. You can do an advanced search and choose your own requirements. (i don't know exact address but if you type BBC food recipes in the search engine it will probably be the first option)

Answer 9

Large flat mushroom, take out stalk and chop. Mix with your favourite cheese, splash with olive oil , place in oven [garlic bits if you fancy] oven til ready.

Answer 10

how about a cous cous salad with char grilled Mediterranean veg on top?