Vegetarian Chop Suey
Cut the bean curd into about 24 small pieces. Soak the Wooden Ears in water for about 20-25 minutes, rinse them clean and discard any hard roots. Cut… Read More »
Cauliflower Amandine
Cook the cauliflower in boiling salted water for about 10 minutes or until just tender. Drain and keep hot in a serving dish. Toast the almonds under the… Read More »
Cabbage au Gratin
Bechamel Sauce Shred the cabbage in 1/2 cm. / 1/4 in. slices, and cook in boiling salted water for 5 minutes. Drain well. Heat the bechamel sauce gently… Read More »
Austrian Red Cabbage
Melt the butter or lard in a large saucepan, and fry the onion and garlic for 5 minutes. Stir in the cabbage and apples and simmer for 10… Read More »
Marrow Provencale
Heat the oil in a saucepan, add the onions and garlic and cook gently for 5 minutes or until they are transparent. Add the marrow and fry gently… Read More »
Courgettes Milano
Heat the oil in a saucepan, add the courgettes, spring onions and garlic and cook for 3 minutes. Stir in the remaining ingredients with seasoning to taste. Bring… Read More »
Cauliflower au Gratin
Cook the cauliflower in boiling salted water for 10 minutes, until tender, but still firm. Drain well. In a saucepan, gently heat the white sauce, and when hot… Read More »
Stuffed Aubergines
Cut the aubergines in half lengthways and scoop out most of the flesh with a metal spoon, being careful not to split the skin. Chop the flesh finely. Heat the… Read More »
Cream of Vegetable Soup
Bechamel Sauce Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes. Stir in the bechamel sauce, vegetable puree and seasoning to taste… Read More »
Ratatouille
Heat the olive oil in a saucepan and add the onion and garlic. Cook gently for 5 minutes until the onion is transparent. Add the peppers and aubergines… Read More »
