
                            VegSocUK Information Sheet
                              THE VEGETARIAN SOCIETY

                               CHRISTMAS RECIPES

    by Ursula Ferrigno - serves 10

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    Broccoli Cream Cheese & Pear and Almond Soup

     1 x 250g head of broccoli
     1 large onion
     2 white parts of leek, chopped
     40g butter
     855ml vegetable stock
     150g low fat soft cheese
     2 x 15ml spoons fine oatmeal
     4 ripe pears
     175g toasted, flaked almonds
     570ml milk
     salt and freshly ground black pepper

   Trim the broccoli into tiny florets, chop the stalky parts quite small. In a
   large saucepan, melt the butter and add the chopped leeks, onion and broccoli
   stalks (leave aside the florets for later). Stir well and leave to sweat for
   ten minutes. Then add chopped pears.

   Stir in the oatmeal, almonds and milk a little at a time, stirring well after
   each addition. When the milk is stirred in, add the stock and seasoning.
   Whisk well and simmer gently for ten minutes. While the soup is cooling,
   steam the broccoli florets for about 5 minutes.

   Pour the soup and place the soft cheese into a food processor, and blend
   until smooth. Return the soup to a rinsed out pan, add the broccoli florets
   and re-heat gently, adjusting the seasoning.

   Serve with crusty French bread.
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    Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce

     225g bulgar wheat
     330ml boiling water
     3 x 15ml spoons soya sauce
     175g pistachio nuts
     175g pine nuts
     225g blanched almonds
     175g cashew nuts
     110g hazel nuts
     110g sunflower seeds
     110g poppy seeds
     250g onion, finely chopped
     4 x 15ml spoons fresh and finely chopped parsley
     2 x 15ml spoons dried thyme
     4 large free range eggs, lightly whisked
     4 x 15ml spoons olive oil
     A little oil for pouring on roast

   Place wheat in a mixing bowl and pour on the boiling water and soya sauce.
   Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine
   consistency. Mix together with the wheat. Stir in the parsley, thyme, onions,
   eggs and oil. Mix well and allow to stand.

   Oil a large baking sheet and line with greaseproof paper. Form a loaf shape
   with the nut mixture, about 10cm wide, press firmly together and prick the
   top with a fork. Pour on a little oil and sprinkle with some extra nuts
   (optional) and cap loosely with a foil hood. Bake in oven 190oC/375oF/Gas
   Mark 5 for 40 minutes.

   Take off hood, baste with oil on baking sheet and continue to bake for a
   further 10 minutes. Place in a large serving dish, then cool, easing off the
   paper as you do so. Cover with the hood until ready to garnish.

   For the sauce

     275g cranberries
     275g cooking apples, cored and thinly chopped
     150ml apple juice concentrate
     50ml water
     60ml brandy

   Cook all the ingredients except the brandy together for about 20 minutes. Add
   the brandy and re-heat for 30 seconds. Serve as an accompaniment.
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    Rosemary Roast Potatoes with Garlic

     10 med potatoes
     4 x 5ml spoons dried rosemary, crushed
     1 wine glass of olive oil (extra virgin)
     4 Garlic cloves, crushed

   Scrub potatoes in their skins and cut into four. Steam for ten minutes, then
   toss in olive oil, rosemary and crushed garlic. Place the potatoes on a
   warmed baking tray and roast in hot oven for 30 minutes at 190oC/375oF/Gas
   Mark 5. Serve immediately, the outside should be crunchy.
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    Chestnut & Chocolate Ice-Cream with Apricot Sauce

     225g bitter chocolate
     4 x 15ml spoons maple syrup
     225g canned chestnut pure
     1.2 lts double cream, whipped
     2 x 15ml spoons kirsch
     3 free range egg whites (optional)
     225g whole canned chestnuts in syrup, drained (save a few for decoration)

   Melt the chocolate into maple syrup, over a pan of hot water. Blend well
   together and stir into the chestnut pure. Beat in the cream and kirsch.
   Whisk the egg whites until stiff and then fold into the mixture (optional).
   Freeze for two hours in a shallow tray covered with foil.

   Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the
   chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before
   serving. Loosen the mould by slipping into hot water. Turn onto serving dish,
   decorate with reserved chestnuts, cut in half, and apricot sauce.

   For the Sauce

     450g tinned apricots in natural juice
     2 x 15ml spoons apple juice concentrate

   Strain the apricots from their juice in the tin. Place apricots and apple
   juice concentrate together, and blend in food processor until smooth (should
   be a runny purae consistency).

   Serve with ice-cream. Enough for ten portions, small amounts as it is very
   sweet.
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//
This article is copyright to the Vegetarian Society (UK), but may be freely
copied for non-commercial use provided it is kept intact, not altered
and these lines are included.

For futher information contact: The Vegetarian Society, Parkdale, Dunham Road,
Altrincham, Cheshire WA14 4QG, England. Tel: (England) 061 928 0793
email: vegsoc@vegsoc.demon.co.uk
//



[The text of this file was obtained from the Vegetarian Society (UK) in
March 1995.]

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