Glasgow Greens

Glasgow Greens is a selection of 100 creative vegetarian recipes by Kathryn Hamilton, which were first published in the Saturday Times, Glasgow's leading weekend paper. They deliciously illustrate how vegetarian food has moved on from the stodge of the 70s into a real, cosmopolitan cuisine of the 21st century. These recipes possess an innovative and accessible approach to vegetarian cookery. They include Fennel & Mushroom Gratin, Pumpkin Gnocchi, Celeriac & Pinto Bean Soup, Roasted Baby Beetroot, Mozzarella & Onion Bread and Butternut & Orange Cake. The dishes are suitable for any season due to the almost limitless seasonal availability of the ingredients and cover all degrees of catering from snacks to 5-course meals. Above all, these dishes are imaginative and have been inspired from a range of worldwide cuisines, illustrating that Glasgow has much more to offer than fish suppers and mutton pies at one extreme and One Devonshire Gardens and the Ubiquitous Chip at the other.

Table of Contents:
Foreword VIII Introduction IX Tips and Techniques 10 Soups Spinach and lentil soup 15 Celeriac and pinto bean soup 16 Thai pumpkin soup 17 Minestrone soup 19 Starters or Light Meals Grilled peppers stuffed with three cheeses 20 Sesame fried leeks with tarragon 21 Cherry tomato and Ricotta tarts 22 Stuffed avocado 23 Aubergine with hot goat's cheese 24 Courgette and Feta fritatta 25 Guacamole 26 Lentil, mushroom & walnut pate 27 Fried Halloumi cheese with tomato and pepper salsa 28 Hummous 29 Spiced butternut pancakes 30 Stuffed mushrooms 31 Roasted aubergine dip 32 Grilled goat's cheese sausages 33 Salads Tomato and Mozzarella salad with basil and garlic 34 Puy lentil salad with ginger and lime vinaigrette 35 Warm potato & asparagus salad with blue cheese dressing 36 Tabbouleh 37 Couscous and vegetable salad 38 Potato salad with pesto vinaigrette 39 Noodle salad 40 Side Dishes Roasted vegetable chips with garlic 41 Mushroom, mange tout and coriander ragout 42 Potato cake with chives, basil and goat's cheese 43 Spinach baked with Feta cheese and pine nuts 44 Glazed courgettes with toasted seeds & Gruyere cheese 45 Baked aubergine with Feta 46 Spinach and sweet potato fritters 47 Roasted baby beetroot 48 Cabbage baked in cream 49 Parsnip croquettes 50 Sauces and Salsas Blue cheese and basil sauce 51 Fresh tomato sauce 52 Gado gado sauce 53 Roasted red pepper and basil sauce 54 Wild mushroom and walnut sauce 56 Salsa Harissa 57 Salsa Verde 58 Avocado and sun-dried tomato salsa 59 Gratins and Oven-baked Dishes Potato and fennel gratin 60 Aubergine cannelloni 62 Spinach, Parmesan and basil timbale 64 Stuffed butternut squash 65 Root vegetable gratin 66 Baked polenta and mushroom gratin 67 Provencal gratin 69 Gratin Dauphinoise 70 Fennel and mushroom gratin 71 Moussaka 72 Pastas, Gnocchi and Polenta Spinach and Ricotta dumplings 73 Grilled polenta with coriander pesto 74 Tagliatelle with grilled peppers, courgettes and herbs 75 Tagliatelle with green beans, Feta and pesto 76 Pasta with stewed peppers and cherry tomatoes 77 Pumpkin gnocchi baked in tomato and basil sauce 78 Spinach and three cheese lasagne 80 Savoury Tarts and Pastry Dishes Gougere 81 Leek, Feta and walnut parcels 82 Onion tart 83 Three cheese parcels 84 Coulibiac 85 Spinach and pine nut tart 87 Pissaladiere 88 Aubergine tart 89 Trio of vegetables wrapped in filo 90 Leek and Lanark Blue tart 92 Stove-top Stews Succotash 93 Pinto bean and vegetable korma 94 Grilled aubergine caponata 95 Pumpkin and chick-pea stew 96 Mushroom risotto 97 Couscous 98 Stir-fry with lime and coriander 100 Chilli with red and black beans 101 Aubergines and mushrooms cooked in yogurt 102 Peperonata 103 Blackeye bean and butternut stew 104 Breads, Bli nis and Pancakes Cornmeal blinis 105 Mozzarella and onion bread 106 Cornmeal and Gruyere pancakes 107 Pan bagnat 108 Cornbread with garlic, chilli and coriander 109 Grilled polenta with Parmesan 110 Oatmeal and walnut pancakes with maple syrup 111 Focaccia 112 Cheese and herb bread 113 Cornmeal and sun-dried tomato bread 114 Herb crepes 115 Cakes and Desserts Carrot and pecan cake 117 Ricotta and almond tart 119 Summer berry brulee 120 Courgette and walnut cake 121 Blueberry cheesecake 122 Oatbran and walnut muffins 123 Festive ice-cream 124 Index 125

About the Author :
Kathryn Hamilton is a professional chef and catering supplier with a wealth of experience in the restaurant business in Glasgow.