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 |


The simplest way of making this pleasant dish is to cook the beans in the ordinary way, and after draining them well to serve them coated with a cheese sauce (Volume One, page 22) in the making of which you have used a little of the liquid the beans were cooked in instead of some of the usual milk.
The second way is to put the drained cooked beans in a shallow buttered fireproof dish. Season them with salt, pepper and a touch of cayenne, then add a teacupful of grated cheese, a level tablespoonful of melted butter and half a teacupful of creamy milk. Stir to mix together, then sprinkle with more cheese and dot with a few thin flakes of butter and brown quickly in a hot oven.

eXTReMe Tracker