cheese. The sauce will set somewhat when cooked.
Using the wholemeal pastry from the last magazine, you can make flans using vegetables - mushrooms, onions, green beans, sweet corn or whatever is suitable that is in season, and pouring over the TYPE A sauce that will cook in the flan.
TYPE B CHEESY SAUCE
The same cheese sauce can be prepared using 1/4C hot cooked porridge oats instead of raw oats and this makes a sauce for broccoli, or macaroni cheese as it is already cooked. It just needs to be warmed (overheating spoils the taste)and spooned over vegetables or folded into cooked pasta, with other vegetables.
QUICK CHEESE ON TOAST
On slices of wholemeal bread which have already been toasted, spread a tomato and onion sauce (Gently cook onions in a little olive oil, then add a pinch of mixed herbs, and left-over tomatoes or puree. Add some seasoning to taste and allow to simmer for a few minutes.) and top with a layer of the cheese sauce. Place under the grill until lightly cooked. Cut in fingers to serve.
This makes an easy light meal with a salad.
It can also be used cold as a spread in sandwiches, with tomatoes and herb seasoning.
These can make a simple meal look so much more attractive - simple mint leaves arranged in a pattern, a sprig of parsley, a pinch of paprika on mashed potato (creamed with soya milk of course!) wafer-thin slices of carrot, wedges of orange that can be squeezed over bought nut-roasts, radish roses, or tomato water lilies. Your meal may be unfamiliar but, if it looks attractive, the chances are that more of your family or friends will at least join the One Bite Club! Always remember that a healthy meal will be colourful. |
| This is one way of making a salad delicate and light, and also is a good way to introduce salad vegetables to anyone who is not keen on the idea of ‘rabbit food’. Using green and red peppers, courgettes, cucumber, carrots, and turnips, cut slices about the length of a matchstick and then keep slicing lengthways until the pieces look like matchsticks. Arrange these colourfully around a platter with some dip in the centre. Why not try some humous? It is a Greek dish and can be bought from many larger supermarkets in the chilled section. It is made of chick peas, garlic, olive oil and sesame spread (tahini) with a little lemon and salt. This would be a good dish to take to a buffet meal. To keep the sticks fresh, soak them in chilled water for 15 minutes and then drain well, and keep them in an airtight box with some lightly moistened kitchen roll in the bottom and on the top. |
Another possibility is to make salad from vegetables such as cucumber, peppers, radish etc, cut into very tiny cubes only a few millimetres in size.
Serve either of these on leaves of different colours on very small plates. They are far less daunting to those who are reluctant to eat raw foods.
Try to make your salads with different combinations each time. It is so easy to become routine with the usual lettuce, tomato and cucumber salad. Experiment! |
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