Your go-to vegetarian recipe collection

Nut recipes

Gluten-free ricotta and artichoke ravioli

5 minutes

Baby marrow and Cremezola pasta

15 minutes

Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Gnocchi recipes

Ratatouille-risotto gratin

30 minutes

Baby marrow cake and cheat’s bearnaise

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

20 frozen ready-made pancakes
300 g baby marrows
550 g butter
2 garlic cloves, crushed
sea salt and freshly ground black pepper
300 g feta
6 free-range egg yolks
1 T white wine vinegar
½ lemon, juiced

Method

Preheat the oven to 180°C. Defrost the pancakes.

Grate the baby marrow and place in a hot pan with 50 g butter and the garlic. Fry for 5 minutes, seasoning to taste.

Remove from the heat, crumble the feta into the mixture and stir through.

Place one pancake onto a large ovenproof platter and spread with a spoonful of the baby marrow and feta mixture. Repeat with the remaining pancakes and filling to create a “cake”.

Bake for 25 minutes, or until golden. Drizzle with the béarnaise sauce and serve.

To make the béarnaise, place the remaining butter in a glass bowl over a shallow saucepan of simmering water. Once the butter has melted, remove the glass bowl from the heat and place a clean bowl over the simmering water.

Whisk the egg yolks with the white wine vinegar in the bowl until light and fluffy.

Add the melted butter in a slow stream, whisking continuously. Once incorporated, remove from the heat and add a squeeze of lemon juice and seasoning.

This recipe was created by TASTE reader Claire Busetti for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

Spinach lasagne

Kung pao chicken

Durban fish curry

Creamed corn cakes

Almond and honey cookies

Gluten-free ricotta and artichoke ravioli

Baby marrow and Cremezola pasta

Pasta and greens with herb-and-goat’s cheese pesto

Tempura broccoli and asparagus with warm caper dressing

Savoury broccoli and asparagus cheesecake

Paneer Makhani with jasmine or basmati rice

Vegetarian Gnocchi

Ratatouille-risotto gratin

Simple green pea salad with honey dressing

Baby marrow cake and cheat’s bearnaise

Baby marrow cake and cheat’s bearnaise

Ingredients

Method