All Simple Vegetable RecipesBlogs about simple vegetable recipes

A quick pizza, made with a shop bought pizza base, for days when there is very little time to cook.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 2 to 3

• 3 large onions, very finely sliced
• 3 Tbsp olive oil
• 1 prepared 25 cm (10 in) pizza base
• 1 red and 1 green pepper, seeded and cut into rings
• Salt and black pepper
• 175 g (6 oz) mozzarella cheese, thinly sliced
• 12 black olives

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Cook two-thirds of the onions in the oil for 5 minutes over high heat.
3. Place the pizza base on a baking sheet and top with the cooked onions. Arrange the peppers on top then finish with the remaining onion slices. Season well with salt and pepper.
4. Arrange the mozzarella over the vegetables and top with the olives. Drizzle with a little more olive oil if you wish.
5. Bake for 10 minutes, until the cheese is just beginning to melt, bubble and brown. Serve immediately with a green or tomato salad.

How To Select Cauliflower

Baked onions make a marvelously comforting food when you are feeling under the weather. I have kept the filling simple, so this is an ideal dish for delicate days.

Preparation time: 40 minutes

Cooking time: 20 minutes

Serves 4

• 4 large onions
• 85 g (3 oz) bulgur wheat
• Salt and black pepper
• 125 ml (4 fl oz) boiling vegetable stock
• 1 Tbsp butter

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the onions but leave their roots intact. Bring them to the boil in a pan of water and simmer for 15 to 20 minutes, until just tender.
2. Meanwhile, measure the bulgur wheat into a jug, transfer it to a bowl and add the same volume of water. Allow to stand until required.
3. Take the onions out of the pan and run them under cold water until cool enough to handle. Carefully cut around the tops with a very sharp knife, then scoop out the pulp with a teaspoon, leaving a secure shell. The root helps the onions to keep their shape while you are doing this.
4. Chop the onion pieces. Drain the bulgur wheat, then mix it with the chopped onion and a little seasoning. Pack the mixture back into the onions, and place them a small, buttered ovenproof pan.
5. Add the boiling stock, top each onion with a little butter then hake them in the oven, uncovered, for 15 to 20 minutes until golden brown. Spoon a little of the stock over the onions once or twice during cooking.

Garlic  Saffron Risotto

Shallots work well in this recipe, providing lots of very good onion flavor without altering the consistency of the fondue too much. I puree the shallots, so they blend better into the melted cheese.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

• 2 shallots
• 2 mild red chilies, seeded
• 300ml (10 fl oz) cide
• Juice of 1 lemon
• 450g (1 lb) Swiss cheese, finely sliced or grated
• Salt and black pepper
• 1 Tbsp corn flour
• 2-3 Tbsp Calvados (optional)
• French bread and cucumber for dipping

1. Roughly chop the shallots and chilies, then blend them to a smooth puree, adding a little of the cider, if necessary.
2. Bring the cider and lemon juice to boil, then add the cheese and seasonings. Stir constantly, over a low heat, until the cheese melts and starts to bubble.
3. Blend the corn flour with the Calvados or a little more cider, then stir it into the fondue. Cook for a further 3 to 4 minutes, until thickened.
4. Pour the fondue into a warmed dish and set over a table burner to keep warm and melted. Dip chunks of bread and cucumber into the pan to scoop up the cheese.

Shallot Caesar salad