Your go-to vegetarian recipe collection

Risotto recipes

Tomato and Parmesan risotto

40 minutes

Vegan recipes

Castle delite

Beer Food

Milk stout medley

Tempura tomatoes

10 minutes

Green salad of green and Tigarella tomatoes

Quick tomato tatin

8 - 10 minutes

Baby marrow frites with skordalia and olives

5 minutes

Carrot recipes

Moroccan carrot salad

Breakfast recipes

Basic granola

15 minutes

Asparagus recipes

Asparagus and goats cheese frittata

25 minutes

Berry recipes

Yoghurt muffins with warm sticky strawberry preserve

15 minutes

Beetroot recipes

Beetroot carpaccio

20 minutes

Beetroot carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

70 g Parmesan, grated
2 cups red wine vinegar
2 t sugar
8 pink peppercorns
2 bay leaves
2 red onions, thinly sliced
30 g watercress
2 medium beetroot, peeled and thinly sliced
1 pear, cut into 8 wedges
1/3 cup olive oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C.

Scatter a thin layer of Parmesan on a silicone sheet and shape into rounds. Bake for 4 to 6 minutes, or until the cheese has melted. Allow to cool completely.

Bring the vinegar, sugar, peppercorns and bay leaves to a boil in a saucepan. Add the onion and leave to simmer until slightly tender. Allow to cool.

To serve, divide the watercress between four jars. Top with slices of beetroot and pear, then finish with red onions, a spoonful of pickling liquid and a drizzle of olive oil.

Season with salt and pepper and top with the Parmesan crisps.

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Spinach lasagne

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Tomato and Parmesan risotto

Castle delite

Milk stout medley

Tempura tomatoes

Green salad of green and Tigarella tomatoes

Quick tomato tatin

Baby marrow frites with skordalia and olives

Moroccan carrot salad

Basic granola

Asparagus and goats cheese frittata

Yoghurt muffins with warm sticky strawberry preserve

Beetroot carpaccio

Beetroot carpaccio

Ingredients

Method