Rose Elliot’s New Complete Vegetarian

Rose Elliot’s New Complete Vegetarian
Rose Elliot

Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook.Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads.Rose's practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it's a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impressive fully revised edition, Rose includes fantastic new recipes - try Purple Sprouting Broccoli with Lemon Butter Sauce, Wild Mushrooms en Croute or Boozy Banoffee Pie.Whether you're a long-time vegetarian looking for new inspiration or a non-vegetarian who enjoys cooking and eating great food, this book has exciting ideas for all occasions.

ROSE

ELLIOT’S

New Complete

Vegetarian

Copyright (#u5a6afb13-5444-57a9-9f11-ae88a157ea7b)

HarperCollinsPublishers 1 London Bridge Street London SE1 9GF

www.harpercollins.co.uk (http://www.harpercollins.co.uk/)

First published in 2010 by Collins

Some of the recipes in this book first appeared in Fontana paperback and in Rose Elliot’s Complete Vegetarian Cookbook.

Text © Rose Elliot, 1985 and 2010 Photographs © Kate Whitaker, 2010 Vana Haggerty and Ken Lewis

Commissioning editor: Lizzy Gray

Photography: Kate Whitaker

Food and prop styling: Joss Herd and Penny Markham

Rose Elliot asserts her moral right to be identified as the author of this work.

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HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.

Source ISBN: 9780007325610

Ebook Edition © MARCH 2012 ISBN: 9780007372003

Version: 2016-03-21

Contents

Cover (#ub82bd93a-6453-5cfb-8434-6de5c7dc5a7c)

Title Page (#u31dc85d0-58a9-5151-b0a8-46d0eb9460c9)

Copyright

Cook’s notes

Introduction (#ulink_9e9dc035-f468-5bed-b416-2872ab4e236d)

Soups

First courses, snacks and drinks

Sauces and relishes

Salads and salad dressings

Side dishes

Vegetables and nuts

Pulses

Pasta

Grains and rice

Flans and pies

Cheese and eggs

Puddings

Baking

Bread and yeast cookery

Keep Reading (#litres_trial_promo)

Acknowledgements

About the Author

About the Publisher

Cook’s notes (#u5a6afb13-5444-57a9-9f11-ae88a157ea7b)

IMPORTANT NOTE ABOUT OVEN TEMPERATURES Ovens need to be preheated to the specified temperature. All the temperatures in this book are based on a conventional oven. If you’re using a fan-assisted oven, follow the manufacturer’s instructions for adjusting the temperature – this usually means reducing it by 20°C (65°F), gas mark 1.

Butter The type of butter is specified only where it is critical, otherwise use salted or unsalted.

Cheese More and more cheeses are vegetarian, but there are some important ones that are not as they contain rennet (an animal product). When buying cheese always check that it’s vegetarian or choose a vegetarian alternative – try pecorino instead of Parmesan, Emmental instead of Gruyère, Danish Blue (or other blue cheeses marked ‘vegetarian’) instead of Roquefort.

Eggs They are medium size unless specified otherwise. I always use free-range organic eggs. Pregnant women, the elderly or frail, and very young children need to avoid eating recipes containing raw eggs.