Tag Archive: Vegetarian

  1. Cheese, Apple and Kimchi Toastie

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    It’s British Sandwich Week from 19th-26th May and what better way to celebrate our iconic culinary invention than with a finger licking toastie. The addition of flavourful Kimchi and thinly sliced Bramley apple transforms your typical cheese toastie into a unique and tasty sandwich. You can use Granny Smiths or Golden Delicious apples if you prefer.

    Go ahead and make it, I guarantee you’ll love it and be making it again, and again.

    Proware's Grilled Cheese

    Serves: 2 

    Prep time: 5 minutes

    Cooking time: 5 minutes


    Ingredients

    • 4 slices of white bread
    • Approximately 200g Kimchi, stop bought or homemade
    • 300g mature cheddar cheese, grated
    • 1 Bramley apple or similar, cored and thinly sliced
    • Butter for frying

    Equipment


    Cooking Method

    1. For each sandwich, spread butter on the outside of the bread making sure to spread evenly and to the edges.
    2. Layer the apple, Kimchi and cheese onto one piece of the bread and top with the other slice of bread.
    3. Heat a 26cm Sauté Pan over medium heat, add a knob of butter or a touch of some veg oil to the pan and make sure it is hot. Carefully place your sandwich into the pan, it should sizzle. Let it sizzle for a minute or until lightly browned, then cover with the lid, lower the heat to enable the cheese to melt.
    4. After a few minutes carefully flip the sandwich and allow the other side to brown.
    5. Serve with a garnish of Kimchi in our beautiful mini pan and apple slices.
  2. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes


    Equipment


    Ingredients

    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g
  3. Pot Roasted Red Cabbage with Winter Spices by Jöro

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    We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.

     

    ProWare Christmas Recipes Joro Red Cabbage

    This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.

    ProWare Christmas Recipes Joro Red Cabbage

    This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.

    ProWare Christmas Recipes Joro Red Cabbage

    Serves: 4-6 as a side

    Prep time:  No prep time

    Cooking time: 30-40 minutes


    Ingredients

    • 1 red cabbage (or 4-6 mini cabbages one per person)
    • 4 large sprigs of fresh thyme
    • 4 cloves of garlic, peeled and crushed
    • 375ml red wine
    • 375ml fresh orange juice
    • 1L dark chicken stock, reduced to 300ml
    • 75ml red wine vinegar
    • 3 star anise
    • 1 cinnamon stick
    • 100g dark muscovado sugar
    • 1tsp cumin seeds
    • 1tsp caraway seeds
    • table salt to taste
    • 50g unsalted butter

    Equipment

    • Knife
    • Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
    • Knife
    • Ladle or spoon

    Cooking Method Stew

    1. Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
    2. Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
    3. If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
    4. Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
    5. Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.
  4. Parfait of Brown Butter & Muscovado, with Sherry Caramel and Apples by Jöro

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    This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of the ginger in the Parkin and slight tartness of the Granny Smith apples. See the Parkin recipe here.

    ProWare Christmas Recipes Joro Parkin

    Parkin is a gingerbread cake often associated with Yorkshire. It is made with oatmeal, black treacle, flour, butter and, of course, ginger. It is a sweet, sticky cake and the gentle warmth of the ginger makes it perfect for a winter’s day! We would really encourage you to give Jöro’s recipe a go but if you are in a rush store bought ginger cake is an appropriate alternative.

    The Sherry sauce bubbling above adds to the richness and flavour of this dessert.

    Serves: 4-6 as a dessert

    Prep time: 10 minutes

    Cooking time: 45 minutes hands on time, 8 hours freezing time


    Equipment


    Ingredients

    For the parfait

    • 160g muscovado sugar
    • 40g glucose syrup
    • 160g egg yolk
    • 160ml salted butter for beurre noisette
    • 200g mascarpone, softened
    • 160ml whipping cream, whipped to very soft peaks
    • table salt to taste

    For the Pedro Ximenez

    • 1 bottle Pedro Ximenez Sherry
    • 150g caster sugar
    • 4 Granny Smith apples
    • Squeeze of lemon juice
    • 100ml apple juice

    Cooking Method

    1. Make the beurre noisette, melt the butter over medium-low heat in the 16cm saucepan, stirring it frequently until it browns slightly. The butter will transform, turning from melted to a toasty and nutty liquid. Set to one side to cool.
    2. Place the sugar and glucose in the 14cm saucepan and heat to 121 C on a sugar thermometer then take off the heat and allow to cool slightly.
    3. Place the egg yolk into the bowl of an electric mixer and using the whisk attachment whisk on full speed until pale and creamy. Slowly add the sugar syrup in a continual flow until the egg yolks have taken it all.
    4. Add the cooled beurre noisette and whisk until fully incorporated. Stir in the mascarpone and then fold in the whipping cream. Mix well so there is no marbling of the ingredients at all, season with salt to taste (salt is optional, but will give you a beautiful salted caramel-like flavour).
    5. Prepare a freezer-safe container by carefully lining it with cling-film, or alternatively spray with non-stick baking spray and then pour the parfait mixture in and place in the freezer until frozen solid.
    6. Once frozen, remove from the freezer and leave to soften slightly before cutting into desired portions, then return to the freezer until you are ready to serve it.
    7. To prepare the Sherry caramel, use either the cleaned 14cm or 16cm saucepans place the sherry and sugar into a pan and reduce by half, then chill completely.
    8. To prepare the apples, peel them and cut into desired shapes and store in apple juice with a squeeze of lemon juice to stop them from discolouring.
    9. When ready to serve, place the parfait over a piece of Parkin on a chilled plate, drizzle over the Pedro Ximenez caramel and scatter over the apples.
  5. Pickled Vegetables by Jöro

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    This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In addition to this, you can adapt this recipe to use pretty much any vegetable you would like.

    Serves: 6+

    Prep time: 10 minutes

    Resting time: 1 day


    Ingredients

    • 300g white wine vinegar
    • 200g water
    • 100g caster sugar
    • 10g dried kombu seaweed (available from health food shops mostly)
    • 1 carrot
    • 5 baby onions
    • 1 leek, white/light green part only discarding the dark green tops
    • 1 turnip
    • (any vegetables you like really!)
    • table salt

    Equipment

    • 16cm Saucepan
    • Wooden Spoon
    • Peeler
    • Jar or sealable container

    Method

    1. Place the vinegar, water, seaweed and sugar in a pan and bring to the boil, season with a pinch of salt to taste.
    2.  Meanwhile, clean and peel the vegetables and cut into desired shapes.
    3. Once the pickling liquid has come to the boil, remove from the heat and allow to cool slightly, before pouring over the vegetables, then leave to pickle for at least 1 day before using.
  6. Root Veggie Rosti – Runner Up Recipe

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    Here is another great recipe from one of the runners-up in our Autumn recipe competition, Michelle, with her Autumnal version of the breakfast Rosti!

    This is why this is Michelle’s favourite recipe:

    We LOVE a good hearty breakfast. Anything warm and comforting on a cool Autumn morning. It starts your day off well and gives you a spring in your step whilst being healthy!

    Serves:  2

    Prep time: 15 minutes

    Cooking time: 15 minutes 


    Equipment


    Ingredients

    For the rostis:

    • 2 parsnips, peeled and grated
    • 2 carrots, peeled and grated
    • 1 potato, peeled and grated
    • 1 small, red onion, diced
    • Fresh parsley, handful, chopped
    • 1 teaspoon Dijon mustard
    • 2 eggs
    • 2 tablespoons white gluten-free flour
    • Salt and pepper
    • Olive oil or butter for cooking

    For the accompaniment:

    • Cherry tomatoes, handful
    • Balsamic vinegar, splash
    • Spinach, handful
    • 1 egg

    Cooking Method

    1. Preheat oven to 200°C/400°F.
    2. Place all ingredients in a bowl and mix together.
    3. Heat a pan and add the olive oil or butter.
    4. Put heaped spoonfuls of the mixture into the pan and pat down to form a nice patty, cook for about 2 minutes until brown, flip and repeat on the other side.
    5. When both sides are browned place on a baking tray and put in the oven for about 5 minutes while you prepare the accompaniments.
    6. While waiting for the rostis to cook, place the cherry tomatoes in the pan and cook for a couple of minutes until they start to blister.
    7. Add a splash of balsamic vinegar, turn off the heat and add the spinach.
    8. Prepare the poached egg and then serve with the rostis and cherry tomatoes. Heaven!
  7. Roasted Vegetable Orzo Pasta

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    This Roasted Vegetable Orzo is one of my favourite dishes. Like this Fresh Tomato Pasta I have made it so many times it’s second nature now. What I love about it is all you have to do is prep the vegetables and leave them to bake in the oven, make the lemon garlic dressing, then boil the Orzo and mix everything together. I’ve made this recipe for a large crowd before which proved really easy due to the lack of hands on time and had many compliments. Orzo, if you’re not familiar with it, looks like rice in appearance but is really a form of short cut pasta and can be found at most supermarkets. It’s very versatile and great in pasta salads too.

    Image of ProWare's Roasted vegetable orzo

    We’ve been having some lovely weather this autumn. Luna, one of ProWare’s pooches, has been making the best of it soaking in the sunshine while I’ve been able to snap some photos outside using the fabulous light.

    Image of ProWare's Roasted vegetable orzo

    If you want to make this recipe vegan, omit the feta cheese and perhaps add in a handful or two of sliced olives. I often replace the feta in recipes with olives, especially when I have my vegan friends around for dinner. Olives have a very similar taste to feta due to the saltiness of them.  The garlic lemon dressing in this recipe really amplifies the flavours of the vegetables and brings a light citrus flavour to the pasta.

    I’m linking this recipe for Meat Free Monday’s over at Tinned Toms, stay tuned for her round up of 7 Meat Free Recipes for the Week!

    Written by Corin

     

    Meat Free Mondays

     

    Serves: 8 

    Prep time: 10 minutes

    Cooking time: 40 minutes 


    Ingredients

    For the roasted vegetables

    • 1 medium aubergine, cut into 2cm cubes
    • 3 red, yellow or orange peppers, quartered
    • 4 shallots, quartered
    • 250g cherry tomatoes, halved
    • 4 tablespoons olive oil
    • Salt and pepper

    For the Orzo

    • 400g Orzo
    • 400g Feta cheese, crumbled
    • 10-15g fresh basil, chopped
    • 10-15g fresh parsley, chopped
    • 3 tablespoons pine nuts, toasted

    For the garlic lemon dressing

    • 3 tablespoons olive oil
    • Juice of 1 lemon
    • 2 garlic cloves pressed or finely chopped
    • 1/4 teaspoon and more to taste
    • Generous pinch of chilli flakes
    • Freshly ground pepper to taste

    Equipment


    Cooking Method

    1. Preheat oven to 200°C/400°F.
    2. Arrange the aubergine, peppers and shallots between the two roasting trays, drizzle over 3 tablespoons of the oil and season with salt and pepper. Stir to combine.
    3. Place in the oven for 40 minutes, stirring them after 20 minutes and then adding the halved tomatoes to each tray then add a little bit more olive oil and seasoning. Return to oven to roast for the remaining 20 minutes. At this point bring water to boil in a large saucepan and add Orzo with about 5 minutes left on roasting time, stirring immediately to avoid sticking. Cook according to package instructions.
    4. Check and remove the vegetables from the oven when they are cooked and the tomatoes are tender and slightly wrinkled.
    5. Dry toast the pine nuts in a mini pan or other small saucepan/frying pan until slightly browned, remove from heat and set to one side.
    6. Once the orzo is cooked, strain water through a fine sieve or colander. Now place the orzo into your large bowl, adding the garlic lemon dressing mixing well. Next add the roasted vegetables, Feta cheese, pine nuts then lastly the fresh herbs. Mix well and check the seasonings. Add more salt/pepper and red chilli flakes if desired. Serve straight away.
  8. One Pot Vegetarian Chilli

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    This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.

    Written by Jayne

    Kids in the Kitchen

    Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.

    Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!

    ProWare's Veggie Chilli Recipe

    Serves: 5 

    Prep time: 5 minutes

    Cooking time: 30-35 minutes


    Ingredients

    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 large or 2 smaller red, orange yellow or green peppers
    • 1 x 400g tin of tomatoes
    • 1 x 400g tin of red kidney beans
    • 1 x 400g tin of chick peas, drained and rinsed
    • 2 cloves of garlic, crushed
    • 2 teaspoons chilli powder (or more if you like it hotter)
    • 1/2 teaspoon ground cumin
    • 2 tablespoons tomato puree
    • Approximately 200ml of vegetable stock (fresh or from a stock cube)
    • 2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
    • 350g Quorn mince
    • Any left-over mushrooms or fresh tomatoes can be added if desired
    • Salt and freshly ground pepper to serve
    • A slice of lime, chopped chillis and fresh coriander to serve

    Equipment


    Cooking Method

    1. Heat the oil in a stockpot and cook the onion and pepper over a medium heat until soft.
    2. If you have any mushrooms and fresh tomatoes add these and cook over a low heat for approximately 5 minutes.
    3. Add the rest of the ingredients except the Quorn, stir to combine and let simmer for 10-15 minutes to allow the flavours to infuse.
    4. If needed, add the gravy granules to thicken the sauce.
    5. Add the Quorn and once the mixture is back to a simmer cook for a further 5-10 minutes.
    6. Serve with desired side and topping. Enjoy!
  9. Wild Rice Bowl with Fried Egg and Peanuts

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    The brown and wild rice used in this dish is not only healthy but makes for a filling yet light meal. We love the flavour that the Chinkiang Black Rice Vinegar adds to the rice. It is easily found at Chinese Grocery stores, but you can substitute regular rice vinegar instead.

    Written by Robert

    Serves: 4

    Prep time: 5 minutes

    Cooking time: 5 minutes (plus 30-40 minutes for rice to cook)


    Ingredients

    • 4 spring onions, thinly sliced
    • 2 cups cooked brown and wild rice (1 cup uncooked rice)
    • 1 tablespoon of Chinkiang Black Rice Vinegar
    • 2 tablespoons of soya sauce
    • Salt and freshly ground pepper
    • 3 tablespoons of peanut oil for frying
    • 4 eggs
    • 1 avocado, sliced
    • 4 tablespoons peanuts
    • Hot sauce for serving (we like Sriracha)
    • 1 tablespoon of Sesame seeds
    • Drizzle of sesame oil (optional)

    Equipment


    Cooking Method

    1. If using uncooked rice, cook the rice either in a rice cooker or sauce pan to the instructions on the package.
    2. Dry toast the peanuts in the frying pan until slightly browned, remove to a separate dish.
    3. Once the rice is cooked or warmed, mix in the vinegar, soya sauce, sliced spring onions and season with salt and pepper to taste.
    4. Heat the peanut oil in the frying pan until decently hot then fry the eggs 2 at a time, for about 1 minute a side seasoning with salt and pepper then flip and fry for a further 30 seconds. This will yield a runny yolk.
    5. Divide the rice into bowls and top with eggs, peanuts, avocado, a sprinkle of sesame seeds, hot sauce and a drizzle of sesame oil.
  10. Salted Chocolate Vegan Tart with Pistashios and Coconut Cream

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    This Salted Chocolate Vegan Tart is so delicious I cannot begin to tell you! It’s really important to use a good quality dark chocolate when making this recipe as you can really taste the difference. In the ProWare office of late we haven’t been able to get enough of Seed and Bean’s salted vegan chocolate. So we decided to make it into a tart!

    Image of ProWare's Chocolate VeganTart 2

    This tart’s base is a more ‘biscuity’ base, not to be confused with Masterchef’s ‘buttery biscuit base song‘ as we’ve used soya margarine to keep it vegan. And really, this recipe is all about the rich chocolate filling! We’ve also paired it alongside coconut cream which is very versatile. The recipe is based on Ashley Rodriguez’s recipe for Coconut Rhubarb Creamsicles (which is amazing by the way!). To make the coconut cream more thick we’ve removed the coconut water by placing the can in the fridge beforehand. Coconut cream is great served on top of fruit salad, in a Victoria sponge cake, as a topping on Chia Seed Pudding and even as a replacement for whip cream on a latte!

    Written by Corin

    Serves: 8

    Prep time: 5 minutes

    Cooking time: 10-15 minutes

    Chill time pastry: 60 minutes

    Chill time filled tart: 5-6 hours


    Ingredients

    For the filling

    • 200ml soya milk
    • 150ml water
    • 4 tablespoons sugar
    • 1 tablespoon cornflour
    • 1 teaspoon vanilla extract
    • 255g dark salted vegan chocolate (we used Seed and Bean’s salted dark chocolate)
    • If not using salted chocolate add 1/2 teaspoon fine sea salt
    • 2-3 tablespoons pistachios, chopped

    For the biscuit pastry base

    • 250g plain flour
    • 125g icing sugar
    • 1 teaspoon vanilla extract
    • 125g cold soya margarine

    For the coconut cream (optional)

    • 1 can full fat coconut milk
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Equipment


    Cooking Method

    1. Place a can of coconut milk in the fridge with the side of the can you are going to open facing upwards. Let chill for 1 hour then open the can and carefully pour away the liquid into a bowl or glass. A thick coconut cream will remain in the can. Put this into a medium bowl and whisk together with the sugar and vanilla. Cover then put back in the fridge until you’re ready to eat the tart.
    2. For the pastry sift the flour and icing sugar into a large bowl.
    3. Chop the margarine roughly then add it to the dry ingredients by rubbing it into the flour/icing sugar quickly. Add the vanilla extract and add enough water slowly, little by little stirring with a wooden spoon until it is able to be made into a ball.
    4. Wrap the dough in Clingfilm and put in the fridge to chill for 30 minutes.
    5. When it is nearing the end of the 30 minutes, preheat the oven to 180ºC/350ºF/Gas 4.
    6. Remove the pastry from the fridge and roll out on a floured surface so that it is 1/2 cm in thickness. Then line the tin with the pastry.
    7. Once the tin is lined with the pastry cut a piece of grease proof paper so it over hangs the tin slightly then place your ceramic baking beans inside. Blind bake the pastry in the oven for 15 minutes with another piece of grease proof paper over top of the tart. This will stop the edges from browning too much.
    8. After the blind bake, remove the weight/beans and bake for a further 10-15 minutes. Remove from the oven when it is golden brown and cooked through. The dough is very much like a biscuit base rather than flaky pastry.
    9. Combine the soya milk and water in the milk pan and bring it to a gentle simmer over a low to medium head. In a small bowl mix the cornflour with a few tablespoons of soya milk then return to the milk pan and stir to combine. Bring the mixture to a gentle boil.
    10. Break the chocolate into the medium sized bowl and pour over the hot soya mixture, stirring to combine. Add the vanilla extract and extra sea salt if not using salted chocolate. Pour in the pastry and refrigerate for 5-6 hours.
    11. Chop 2 tablespoons of pistachios and scatter over the chocolate tart before serving and serve with a dollop of coconut cream.