Page 10 - Simply Vegetables Autumn 2021

EASY
VEGETABLE
PIZZA
Serves 4
For the base:
12oz/ 340g self-raising flour Level Teaspoon salt
2oz/ 55g margarine/butter 2oz/55g cheddar cheese (grated) Approximately half a pint of milk
For the topping:
Knob of butter
1 medium onion (any colour)
2 tablespoon tomato purée
1 medium courgette *
1 small aubergine*
Half a red and half a yellow pepper* Jar of artichokes (optional)* Handful of chestnut mushrooms* Combination of herbs, eg parsley, coriander, basil, thyme
* you can use all these or a combination
Heat oven to Gas 7 / 220˚c.
Place the flour and salt in a bowl and
rub the margarine/butter into this.
Stir in the grated cheese. Add the milk and mix to a rough dough. Turn onto a floured worktop and knead lightly. Roll out to about 1/2-inch (1cm) thickness, and place on a lightly greased
baking sheet. (You can make smaller individual portions rather than one large one). Spoon the tomato purée over the base and leave to one side.
Gently sauté the onion in the
butter until soft, add in the other vegetables (apart from the artichokes and mushrooms) and sauté gently for about 5 minutes. Add the mushrooms and sauté a further couple of minutes. Spoon the mix over the pizza, drain and add the artichokes, if using. Sprinkle over the cheese. Bake in the oven for about 12 to 15 minutes.
To serve, sprinkle with the mix of herbs and serve with a side salad.
10 Simply Vegetables
From the Kitchen...
LINDA HARGRAVE FNVS AND MARION NEDEN FNVS
MUSHROOM SOUP
500 gms mushrooms chopped 1 large onion finely chopped 1 stick celery chopped
2 cloves garlic chopped
2 tablespoons parsley chopped A little oil and butter for frying 2 tablespoons chickpea flour
1 tsp ground coriander seed
2 tablespoons cream or cream cheese 1 litre of vegetable stock
500mls milk
Heat the oil and butter, fry the onion until starting to colour. Add garlic and celery stir well and fry for 2-3 minutes. Add mushrooms stir well, fry until beginning to colour. Stir in ground coriander then add flour stir well and fry for a couple of minutes.
Gradually add stock and milk stir continuously until simmering. Put lid on and simmer for 10 mins.
Add parsley, salt and pepper to taste, stir in cream or cream cheese.
Allow to cool a little and then process in a liquidizer.