Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


This makes a very pleasant accompaniment to roast lamb or mutton.
2 lb. small onions: 2 oz. butter: 6 cloves: an inch stick of cinnamon: 2 bay leaves: 4. lb. tomatoes: 4. half litre good stock.
Fry the onions golden brown in the butter, then add the stock and spices and the fresh or tinned tomatoes rubbed through a sieve to make a purée.
Simmer gently with the lid on for about an hour or until the onions are tender, then remove the spices and serve hot.

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