I've added four new recipes to my vegan cookery site:

* Chilled Spiced Tomato Soup
* Quick Curried Lentil and Courgette (Zucchini) Soup
* Mushroom Antipasto
* Creamed Spinach

The site's at http://www.earth.li/~kake/cookery/

I served the chilled tomato soup at an Indian dinner I made for nine
friends last Wednesday and it went down very well indeed. I served it
in shot glasses as an accompaniment to the main courses.

The mushroom antipasto and the creamed spinach will get an airing at
next Wednesday's Italian dinner - the antipasto is already made and in
the fridge.

Kake

"Kate L Pugh" > wrote in message
...
> I've added four new recipes to my vegan cookery site:
>
> * Chilled Spiced Tomato Soup
> * Quick Curried Lentil and Courgette (Zucchini) Soup
> * Mushroom Antipasto
> * Creamed Spinach
>
> The site's at http://www.earth.li/~kake/cookery/
>
> I served the chilled tomato soup at an Indian dinner I made for nine
> friends last Wednesday and it went down very well indeed. I served it
> in shot glasses as an accompaniment to the main courses.
>
> The mushroom antipasto and the creamed spinach will get an airing at
> next Wednesday's Italian dinner - the antipasto is already made and in
> the fridge.
>
> Kake

That looks like a nice site. I'll have to try some of that.

-Rubystars

"Kate L Pugh" > wrote in message
...
> I've added four new recipes to my vegan cookery site:
>
> * Chilled Spiced Tomato Soup
> * Quick Curried Lentil and Courgette (Zucchini) Soup
> * Mushroom Antipasto
> * Creamed Spinach
>
> The site's at http://www.earth.li/~kake/cookery/

mmmm...thanks for posting. the antipasto recipe looks a little
intimidating, but i'd think about giving the creamed spinach a shot. have
never tried it before, (always imagined something goulish) but your recipe
looks tasty!
>
> I served the chilled tomato soup at an Indian dinner I made for nine
> friends last Wednesday and it went down very well indeed. I served it
> in shot glasses as an accompaniment to the main courses.
>
> The mushroom antipasto and the creamed spinach will get an airing at
> next Wednesday's Italian dinner - the antipasto is already made and in
> the fridge.
>
> Kake
>
>

"Kate L Pugh" > wrote:
>> I've added four new recipes to my vegan cookery site:
>>
>> * Chilled Spiced Tomato Soup
>> * Quick Curried Lentil and Courgette (Zucchini) Soup
>> * Mushroom Antipasto
>> * Creamed Spinach
>>
>> The site's at http://www.earth.li/~kake/cookery/

katie > wrote:
> mmmm...thanks for posting. the antipasto recipe looks a little
> intimidating,

Oh, it's really not hard at all! You just cook some mushrooms in
vinegar and then put them in a jar with oil.

> but i'd think about giving the creamed spinach a shot. have never
> tried it before, (always imagined something goulish) but your recipe
> looks tasty!

Goulish?

Kake

"Kate L Pugh" > wrote in message
...
> "Kate L Pugh" > wrote:
> >> I've added four new recipes to my vegan cookery site:
> >>
> >> * Chilled Spiced Tomato Soup
> >> * Quick Curried Lentil and Courgette (Zucchini) Soup
> >> * Mushroom Antipasto
> >> * Creamed Spinach
> >>
> >> The site's at http://www.earth.li/~kake/cookery/
>
> katie > wrote:
> > mmmm...thanks for posting. the antipasto recipe looks a little
> > intimidating,
>
> Oh, it's really not hard at all! You just cook some mushrooms in
> vinegar and then put them in a jar with oil.
>
> > but i'd think about giving the creamed spinach a shot. have never
> > tried it before, (always imagined something goulish) but your recipe
> > looks tasty!
>
> Goulish?
>
you know, that creamed spinach you see in the grocery store. a frozen lump
of something that looks really nasty! always seemed like 'grandma food' to
me - you know how grandmas make some vegetable suffocated with a pool of
butter, pepper, and salt. always thought that's how creamed spinach was,
just pureed, suffocated spinach, but i'll bet it's really good if you make
it from really nice fresh spinach and cook it all up yourself. i'll
definitely try it out. thanks again for posting your awesome recipe site
()

> Kake

katie > wrote:
> [...] you know how grandmas make some vegetable suffocated with a pool of
> butter, pepper, and salt. always thought that's how creamed spinach was,
> just pureed, suffocated spinach, but i'll bet it's really good if you make
> it from really nice fresh spinach and cook it all up yourself.

Ah-ha, yes, I get what you mean. No, definitely don't puree it, and
there's no need to drown it in fat; just a nice, light, vegan white
sauce. Good stuff.

Another nice thing to do with spinach - cook it uncovered over high
heat for a bit longer than you normally would, to get all the liquid
out. Add a bit of salt and some fresh lemon juice, maybe some raisins
or toasted pine nuts, then wrap spoonfuls of it in filo pastry
(brushed with vegetable oil) and bake in the oven until browned.

Kake