Vegetarian Cooking: Chilled Cucumber Soup Recipe

CHILLED CUCUMBER SOUP

Ingredients

• 1 large cucumber, finely grated (see Preparation and serving ideas)

• 450 ml/16 fl oz natural yoghurt

• 2 tablespoons wine vinegar

• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed

• 2 tablespoons seedless raisins

• 2 hard-boiled eggs, finely chopped

• 1 large clove garlic, crushed (option)

• 1 teaspoon caster sugar

• 1 large crisp dessert apple, cored and chopped

• 150 ml/ ¼ pint soured cream

How To Prepare Chilled Cucumber Soup Recipe

1. In a large bowl combine all the ingredients and stir well to mix them thoroughly.
2. Cover the bowl and refrigerate for at least 3 hours (see Cook’s tip)
3. Pour the soup into a tureen or spoon straight into individual bowls and serve very cold.

COOK’S NOTES:

TIME:

Total preparation time is 40 minutes.  Allow at least 3 hours for chilling.

PREPARATION:

Do not remove the cucumber peel unless it is very tough.

COOK’S TIP:

If you are short of time, chill the soup in the freezer or refrigerator freezing compartment for 30 minutes.

VARIATIONS:

Try mint or tarragon instead of dill.  Crisp vegetables such as celery, fennel and radishes may be used instead of apple.

SERVING IDEAS:

Reserve a little cucumber, slice it very thinly and float it on top of the soup with a spring of dill, mint or tarragon, according to which herb is used in the recipe.  This is a perfect soup to start off a summer dinner party.  

DID YOU KNOW ?

This is a Persian version of an uncooked soup that is enormously popular throughout the Middle East.  Cucumber and yoghurt is a favourite combination in Middle Eastern countries because its refreshing qualities are particularly suited to the hot climate.

Vegetarian Cooking: Herby Cream Cheese Salads

HERBY CREAM CHEESE SALADS

Ingredients

• 200 g/7 oz cream cheese (see Buying guide)

• 5 tablespoons finely chopped fresh mixed herbs (see preparation and buying guide)

• ½ crisp lettuce (see buying guide)

• Plain flour, for ducting

DRESSING:

• 3 tablespoons olive oil

• 1 tablespoon white wine vinegar

• ½ teaspoon made English mustard

• Salt and freshly ground black pepper

How To Prepare Herby Cream Cheese Salads

1. Make the dressing: put the oil in a shallow bowl and mix in the vinegar and mustard with a fork.  Season to taste with salt and freshly ground black pepper.
2.  Spoon out the cream cheese into 20 small pieces and, with lightly floured hands, roll them into balls.  Spread the herbs out on a plate, then roll each ball in herbs to coat well.  Refrigerate for 30 minutes.
3.  Dip lettuce leaves in dressing to coat well.  Divide the lettuce leaves between 4 individual side plates, then place 5 herb – coated  balls in the centre of the lettuce leaves.  Sprinkle with salt and pepper to taste and serve (see Serving ideas).

COOK’S NOTES

TIME:

Total preparation time is 40 minutes

BUYING GUIDE:

Fresh cream cheese is available at good supermarkets and delicatessens, but if difficult to obtain, packaged full-fat soft cheese may be used.  Packets of fresh herbs are sold at large supermarkets – any mixture may be used.  Choose a Webb’s wonder, cos or iceberg lettuce for this recipe.

SERVING IDEAS:

These salads make an unusual starter, served with Melba toast  or slices of French or granary bread.  Try serving with redcurrant jelly, for a very sophisticated combination of flavours.

PREPARATION:

Chop the herbs with a sharp knife, making sure that no stalks are included.

VARIATIONS:

Use a garlic-flavoured soft cheese instead of the cream cheese.  Replace half the soft cheese with blue cheese – work the 2 cheeses together with a fork to form a smooth paste.

Vegetarian Cooking: Cucumber and Yoghurt Salad

CUCUMBER AND YOGHURT SALAD

Ingredients:

• 1 large cucumber, coarsely grated (see preparation)

• 1 teaspoon salt

• 2 x 150 g/5 oz cartons natural yoghurt

• 1 large clove garlic, crushed

• 1 – 2 tablespoons chopped mint

• Freshly ground black pepper

• Fresh mint springs, to garnish

• Hot pitta bread, to serve

How To Prepare Yoghurt Salad

1. Put the grated cucumber into a large bowl, sprinkle with the salt and leave to stand for 30 minutes.
2.  Turn the salted cucumber into a colander and then rinse under cold running water.  Drain cucumber and return to rinsed-out bowl.
3.  Stir in the yoghurt, together with the garlic, mint and pepper to taste.
4.  Cover the salad and refrigerate for 2-3 hours until well chilled.
5.  Serve the salad in a bowl on a large plate.  Garnish with mint and serve at once with hot pitta bread (see Did you know).

COOK’S NOTES

TIME:

This refreshing salad takes about 45 minutes to make, including salting time.  Allow 2-3 hours chilling.

PREPARATION:

It is not necessary to peel the cucumber, unless the skin is very tough.

DID YOU KNOW ?

This salad originated in Turkey, where it is known as cacik, but different versions are found in the countries stretching from the Near East to India.  In Greece this salad is called tsatsiki, while it is flavoured with cumin and cayenne, it is known as khira raita.  A Middle Eastern custom is to sprinkle the top with paprika and pour over 1-2 tablespoons olive oil before serving.

Vegetarian Cooking: Crispy Aubergine Sticks With Dip

CRISPY AUBERGINE STICKS WITH DIP

Ingredients:

• 2 aubergins

• Vegetable oil, for frying

BATTER

• 225 g/8 oz plain flour

• 1 teaspoon baking powder

• Generous pinch of salt

• Generous sprinkling of freshly ground black pepper

• 200 ml/7 fl oz hot water

• 150 ml/ ¼ pint malt vinegar

DIP

• 150 ml/ ¼ pint soured cream

• 2 tablespoon snipped chives

How To Prepare Crispy Aubergine Sticks With Dip

1. Make the batter: sift the flour, baking powder, salt and pepper into a large bowl.  Make a well in the centre and add the water.  Using a whisk, gradually draw the flour into the liquid, then whisk in vinegar.  Leave to stand for 30 minutes.
2. Meanwhile, have the aubergines lengthways, then cut into long slices, about 1 cm/ ½ inch thick.  Cut across the aubergine slices to make 5 cm/2 inch sticks.
3. Spread the sticks out on a large plate, sprinkle with salt and leave to stand for 30 minutes.
4. Meanwhile, make the dip: put the soured cream into a small serving bowl and mix in the chives.  Season to taste with salt and pepper, cover and refrigerate until required.
5. Rinse the aubergines under cold running water, then pat them dry thoroughly with absorbent paper.
6. Heat the oven to 110C/225F/Gas ¼.
7. Heat the oil in a deep-fat frier to 180C/350F or until a stale bread cube browns in 60 seconds.
8. Piercing with a fork, dip each stick into the batter, one at a time, to coat well.  Fry a batch of coated sticks in the oil for about 5 minutes until golden brown.  Remove with a slotted spoon and drain on absorbent paper.  Keep warm in the oven; cook remainder in same way.
9. Arrange the sticks on a warmed serving platter and serve them at once, with the chilled dip handed separately.

COOK’S NOTES:

TIME:
1 hour to make, including standing time.
 

SERVING IDEAS:
These delicious sticks make an excellent start to an informal supper party and they are also ideal for serving with drinks.

Vegetarian Cooking: Cauliflower Cheese Soup Recipe

CAULIFLOWER CHEESE SOUP

Ingredients:

• 250 g/9oz cauliflower, broken into small florets

• 50 g/2 oz butter

• 1 onion, chopped

• 1 potato, thinly sliced

• 300 ml/ ½ pint vegetable stock

• 300 ml/ ½ pint milk

• 50 g/2 oz Cheddar cheese, grated

• Salt and freshly ground black pepper

GARNISH

• 4 tablespoons single cream

• 25 g/1 oz Cheddar cheese, grated

• 1 tablespoon chopped parsley

How To Prepare Cauliflower Cheese Soup Recipe

1.  Melt the butter in a large saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.  Add the cauliflower florets and potato slices.  Cover and cook the vegetables for 10 minutes.
2. Stir in the stock, bring to the boil then cover and simmer for about 25-30 minutes, or until all the vegetables are very soft.
3. Transfer the vegetable stock to the goblet of a blender and work until smooth.  Return the puree to the rinsed-out pan and stir in the milk off the heat.
4. Heat the puree gently until simmering then remove from heat and stir in the grated cheese.  Season to taste with salt and pepper.
5. Pour the soup into 4 warmed individual soup bowls and swirl 1 tablespoon cream into each (see Cook’s tip).  Place a quarter of the cheese on top of each serving and sprinkle over a little chopped parsley.  Serve at once.

COOK’S NOTES:

TIME:
Preparation takes 5-10 minutes.  Cooking time is 40 – 45 minutes.
COOK’S TIP:
For an attractive finish swirl the cream over the entire surface of the soup in a light feathery pattern, rather than just in a single swirl.
SERVING IDEAS:
Serve this very filling soup with Melba toast or crisp bread.

Vegetarian Cooking: Bread and Cheese Soup

BREAD AND CHEESE SOUP

Ingredients:

• 12 x 1 cm ½ inch slices French bread

• 225 g /8 oz finely grated Cheddar cheese

• 40 g/1 ½ oz butter 175 g/6 oz onions, finely chopped

• 1 clove garlic, crushed (option)

• 450 ml/16 fl oz vegetable stock

• Good pinch grated nutmeg

• 8 teaspoons finely grated Parmesan

How To Prepare Bread and Cheese Soup

1.  Melt the butter in a saucepan then add the onions and garlic, if using.  Fry over gentle heat for 8-10 minutes until tender and lightly browned.  !
2. Stire in the vegetable stock and season with grated nutmeg.  Bring to the boil then reduce heat, cover with lid and simmer very gently for 10 minutes.  !
3. Heat the oven to 200C/400F/Gas 6.
4. Fill four 300 ml/ ½ pint ovenproof soup bowls (about  9 cm/ 3 ½ inches in diameter) to within about 4 cm/1 ½ inches of top with alternating layers of French bread and finely grated Cheddar cheese.
5. Gently pour in prepared onion broth so that it only just covers the bread and cheese.  Allow to stand for about 5-10 minutes.  !
6. Place the bowls in a small roasting tin to catch any drips during cooking.  Sprinkle the top of each bowl with 1 teaspoon Parmesan cheese.  Bake above centre of oven for 15-20 minutes or until heated through and golden brown on top.  Stand each bowl on an individual serving plate, then sprinkle soup with remaining Parmesan.  Serve hot.

COOK’S NOTES:

TIME:
Allow 20 minutes to prepare the onion broth, 15 minutes to assemble the dish and 15-20 minutes to bake the soup in the oven.
SERVING IDEAS:
For an attractive supper tray meal, serve this thick, substantial soup with more French bread and butter and follow with fresh fruit.
VARIATIONS:
The broth prepared in stages 1 and 2 makes a tasty, quickly prepared soup on its own.  Serve with freshly made wholemeal toast and a wedge of sharp Farmhouse Cheddar or Stilton cheese.
!    WATCHPOINTS:
Do not allow the onions to catch or they will give a bitter taste to the soup.  The standing time allows the bread to absorb the liquid and the crusts to soak, giving a better result to the finished bread and cheese soup.

Vegetarian Cooking: Finnish Vegetable Soup

FINNISH VEGETABLE SOUP INGREDIENTS

• 500 g/1 lb potatoes (preferably new, ) diced

• 3 medium carrots, diced

• 100g/4 oz cauliflower florets

• 50 g/2 oz frozen peas

• 100 g/4 oz frozen sliced green beans

• 850 ml/1 ½ pints vegetable stock

• Salt and freshly ground black pepper

• 25 g/1 oz margarine or butter

• 25 g/1 oz plain flour

• 1 large egg yolk

• 4 tablespoons double cream

• ¼ teaspoon sweet paprika

• 50 g/2 oz strong cheddar or Cheshire cheese, grated, to serve

How To Prepare Finnish Vegetable Soup

1.  Put the potatoes, carrots, cauliflower, peas, beans and stock into a large saucepan.  Season well with salt and pepper, bring to the boil and simmer uncovered for 10 minutes or until tender.
2. Remove the pan from the heat and strain the stock into a bowl.  Reserve the cooked vegetables.
3. Melt the margarine gently in the rinsed-out pan and sprinkle in the flour.  Stir over low hesat for 1-2 minutes until straw-coloured.  Remove from the heat and gradually and simmer, stirring, until thick and smooth.
4. In small bowl, whisk the egg yolk into the cream with the paprika.  Gradually whisk 4 tablespoons of the hot thickened stock into the egg and cream, then slowly stir the mixture back into the remaining thickened stock in the pan.  Return the reserved vegetables to the pan, taste and adjust seasoning and heat through.  Do not boil or it may curdle.  Add a little extra vegetable stock or water if the soul is too thick.
5. Serve piping hot in warmed individual soup bowls, with the grated cheese handed separately in a bowl.

COOK’S NOTES:

TIME: 

Preparation 10 minutes.  Cooking the soup takes approximately 20 minutes.

COOK’S TIP:

This healthy vegetable soup is a meal in itself, and is best eaten with a spoon and fork, not just a spoon.  It can be prepared up to the end of stage 3, cooled quickly, and stored in covered containers in the refrigerators for 24 hours.

VARIATION:

Other vegetables such as tomatoes, mushrooms, courgettes and spinach ,may be used.