Posts Tagged ‘vegetarian recipe’

Red cabbage is at its seasonal best at this time of year, and if you are wondering what to do with yours why not try one of my favourite recipes – it’s very quick and easy to prepare and the children love it too – perfect!

…And the ingredients list is pretty flexible so you can add to or take away according to your own personal tastes.

Handful of red cabbage leaves
Handful of white cabbage leaves
Couple of peeled carrots
An apple
Handful of walnuts
Juice of a lemon
Couple of tablespoons of mayonnaise
Freshly ground black pepper


Finely chop the cabbage and carrot into thin strips

Chop the apple into chunks

Break the walnuts into smallish pieces

Place the chopped vegetables into a bowl, and add the lemon juice, freshly ground black pepper and mayonnaise

Mix well and serve!

If you would like to grow your own seasonal vegetables visit www.recycleworks.co.uk

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It’s at this time of year that the root vegetable harvesting really comes into it’s own.  This recipe is an old family favourite that appeals to youngster and elders alike.  If you don’t Grow Your Own yet, why not start.  Vegetable taste so much better when they are eaten straight from the plot and there’s no transport involved either, so that’s better for the environment!! 

There is no satisfaction that quite compares to being able to eat what you grow, and for all your Grow Your Own Needs check our range of products at Recycleworks.co.uk.  There is everything from raised beds, tools, cold frames, compost bins, and wildlife goodies….


Selection of root vegetables, such as carrots, parsnips, swede, turnip, red onion etc

1 clove of garlic

Freshly ground salt and pepper

Sprigs of fresh rosemary

Olive oil


  • Peel all the vegetables and garlic
  • Chop vegetables into chunks and crush the garlic
  • Mix the rosemary, olive oil and garlic together
  • Pour over the vegetables and mix well
  • Leave for a while for oil to soak into the vegetables
  • Put into a roasting dish and roast for 45 mins at 200 C


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If you sowed a crop of turnips during the summer, you may be looking forward to harvesting them over the next few weeks.  So we thought you may enjoy our recipe for creamy turnip soup.  Nutritious, delicious and just perfect for a cold autumn day. 


2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 litre of warm vegetable stock                                                                                                                                                                                       1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
200 mls of single cream


In a large casserole, melt the butter over a medium heat.

Add chopped turnips, onion and potato.

Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden.

Add the vegetable stock, bay leaf and seasoning.

Simmer gently for 20 to 30 minutes, until vegetables are soft, stirring occasionally.

Remove from the heat, remove the bay leaf and puree the soup mixture with a blender.

Stir in the cream and simmer gently for a few minutes, until warmed through. Do not boil.

Remove from the heat, serve and enjoy!

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Sweetcorn is at its seasonal best at the moment, so why not try these delicious Thai Sweetcorn Fritters.  They are easy to make and hugely popular with the whole family.


  • 50g plain flour
  • 3 sweetcorn cobs
  • Pinch of salt
  • 1 chilli, finely sliced
  • ½ inch fresh ginger, grated
  • 2 small eggs
  • 100ml milk


  1. Make the batter by mixing together the flour, salt, chilli, ginger and eggs
  2. Boil or steam the sweetcorn on the cob for around 5 minutes. 
  3. Allow to cool well then remove the corn from the cob with a knife.
  4. Mix the sweetcorn with the batter.
  5. Heat the oil in a wok.
  6. Put heaped tablespoons of the sweetcorn batter in the wok.
  7. Cook for a few minutes, turning the fritters until they are brown on both sides 
  8. Serve as a starter or taster addition to a main meal.

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If you have been growing a crop of  cauliflower this year, you’ll hopefully be enjoying the harvest round about now.  vegetables taste so much better when they are eaten in season, and nothing beats harvesting your own tea!  The taste and sense of satisfaction is beyond compare.

If you want to grow your own vegetables visit www.recycleworks.co.uk for all your gardening needs.

This is a great heart warming family recipe, and is one easy way I manage to get my kids eating one of their 5  a day.


1 large, creamy-white cauliflower, trimmed and broken into florets
25g butter
25g plain flour
550 ml milk
150g cheddar Cheddar, grated
2 tbsp crème fraîche or double cream
1 tbsp Dijon mustard
25g fine fresh white breadcrumbs
Salt and freshly ground black pepper



  1. Cook the cauliflower in boiling water until it is tender but not over-cooked
  2. Grease an oven proof dish and then add the cauliflower
  3. Make the cheese sauce by melting the butter in a sauce-pan.  Add the flour and stir with a wooden spoon to make a paste, but do not allow to go brown or burn
  4. Add the milk a little at a time and keep stirring the mixture
  5. When all the milk is added simmer for a few minutes until the sauce thickens and is creamy.  Stir regularly to avoid the sauce sticking to the bottom of the pan
  6. Remove from the heat and add the cheese, crème friache and mustard
  7. Pour the sauce over the cauliflower
  8. Mix the breadcrumbs and a handful of cheddar then sprinkle over the top
  9. Bake at 200 C for around half an hour or until browned
  10. Serve with crusty bread and enjoy!

Raised beds are the perfect way to grow vegetables, and The Recycleworks Ltd  specialises in the manufacture of a large selection.  The soil in raised beds is easier to maintain and is generally lighter, better drained and warmer.  Gardening in a raised bed can also reduce pest damage and all in all crops often do better.  It’s also easier  for the gardener with no more heavy digging.  The Raised Beds from www.recycleworks.co.uk are made from FSC wood and with no screws, no nails and no holes to dig, they can be assembled in minutes.  

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Peas are at their seasonal best round about now and if you grow your own why not enjoy them in delicious, refreshing and healthy pea and mint soup. 

1 leek
1 onion
teaspoon of butter
1.5litres vegetable stock
450g frozen peas
Small bunch of mint
Salt and black pepper to taste


  1. Saute the leek and onion gently in the butter until soft
  2. Add the vegetable stock, season with salt and pepper and simmer for 20 minutes
  3. Add the peas and mint, bring back to the boil and simmer for 6-7 minutes
  4. Blend the soup until smooth
  5. Serve with
  6. You can also add a couple of teaspoons crème fraîche to taste, just before serving

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With lots of tasty produce due for harvesting in July, why not make some healthy finger food for the children.  Served straight from the garden alongside some yummy home-made dips, they are a great alternative to convenience snacks.


fresh peas
handful fresh mint
handful fresh chives
low-fat plain yoghurt
cream cheese


  1. Shell the peas
  2. Wash all the vegetables
  3. Peel the carrots
  4. Chop the cucumber, celery and carrots into sticks
  5. Chop the fresh mint and mix with the plain yoghurt
  6. Chop the chives and mix with the cream cheese
  7. Create a platter of healthy finger food

You can also include bread sticks, crackers and chunks of cheese.


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New potatoes are in season so if like me you are starting to enjoy the wonderful full flavour of potatoes you have grown yourself, why not try them in this delicious creamy new potato salad.


500 g new potatoes, scrubbed and halved
1 tbsp half fat creme fraiche
1 tbsp low-fat mayonnaise
1 red onion, finely chopped
1 tbsp lemon juice
2 tbsp freshly chopped chives
salt and pepper to taste


  1. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and allow to cool
  2. In a bowl mix together the remaining ingredients and carefully stir in the potatoes
  3. Season to taste and enjoy a taste of summer!

For everything you need to grow your own potatoes take a look at www.recycleworks.co.uk.

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This dessert is super easy to make, and although it may involve a little bit of cheating, I grow my own berries so don’t feel quite such a fraud!

Simply take a selection of summer fruits such as red currants, raspberries and  strawberries, rinse them and toss in a few teaspoons of lemon juice.

Take some meringue nests (you could make them yourself but I buy mine already made) and add a spoon of freshly whipped cream to the centre.  For a healthier alternative you could substitute with creme fraiche or yoghurt.

Pile on a tablespoon or two of fresh berries, then drizzle with chocolate sauce and a sprinkling of chopped nuts.

Serve immediately for a totally delicious dessert!

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If you are lucky enough to be harvesting your own crop of rhubarb why not try making these delicious rhubarb muffins – easy to make and popular with the whole family!


  • 400g rhubarb, finely chopped
  • 4 tbsp golden caster sugar
  • 300g plain flour
  • 1 tsp baking powder
  • 100g golden caster sugar
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 200ml milk
  • 100g butter , melted and cooled


  1. Mix rhubarb with 4 tbsp of golden caster sugar
  2. Bake the rhubarb for about 10 minutes until soft, then drain well
  3. Mix plain flour with baking powder, sugar and cinnamon
  4. Beat eggs with milk and melted butter.
  5. Heat the oven to 180C
  6. Line a 12-hole muffin tin with paper cases
  7. Stir the wet ingredients into the dry ones along with the rhubarb 
  8. Divide between the muffin cases, sprinkle the tops with a little sugar and bake for 25-30 minutes until risen and golden

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