Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

      BAGELS WITH CHOPPED-HERRING-WITHOUT-HERRING

      This filling is a piquant and intriguing relish from New Food For All Palates by Sally and Lucian Berg. It also makes a good topping for crostini or bruschetta.

      25g / 1oz white bread, crusts removed

      7 tsp white wine vinegar

      2 eggs, hard-boiled

      40g / 1¹/₂oz mild onion

      25g / 1oz green pepper

      25g / 1oz peeled sharp apple

      1 rounded tsp sea salt

      4 tsp olive oil

      white pepper

      2 bagels

       Tear the bread into pieces, put these into a bowl and sprinkle with the vinegar.

       Shell the eggs, chop them roughly and put them into a food processor with the onion, green pepper and apple, also in rough chunks. Add the bread, salt and oil and whizz to a chunky puree. Season, adding some while pepper to taste.

       Cut the bagels in half, spread the filling over them and sandwich together.

      SERVES 2

      PANETTONE WITH FRESH FIGS

       This makes a good quick festive pudding. Other fruits such as Clementines, peeled and sliced, could be substituted for the figs, or instead of the fresh fruit you could use fruits preserved in alcohol.

      6–8 fresh figs

      4 slices of panettone

      1 tub of thick Creek yogurt

      a few flaked almonds

       Wash and slice the figs, then arrange them on individual plates with a slice of panettone, a good dollop of Greek yogurt and a few flaked almonds.

      SERVES 4

      CINNAMON TOAST WITH HONEYED APPLES

       Rather like an apple charlotte, this is a pleasant combination of crisp, sugary cinnamon toast and buttery apple slices. The recipe also works well with pears instead of apples, and white bread rather than brown. Some chilled thick yogurt or pouring cream makes a good accompaniment.

      2 sweet, mellow eating apples, such as Cox’s

      butter

      2 tbls honey

      2–4 slices of white bread

      2–4 tbls demerara sugar

      ground cinnamon

       Peel the apples, cut them into quarters, remove the cores, then cut each quarter into thin slices.

       Heat a little butter in a saucepan and add the apples and honey. Cook, uncovered, over a gentle heat, until the apple slices have softened, about 3–4 minutes, stirring gently from time to time.

       Meanwhile, make the cinnamon toast: toast the bread on both sides – don’t get it too brown and crisp. Remove the crusts if you like, then butter the toast. Cover each slice evenly with demerara sugar and sprinkle with cinnamon.

       Put the toast under the grill for 1–2 minutes until the sugar has melted a hit to make a crisp coating. Cut into fingers or triangles.

       Spoon the apple slices on to a small plate and arrange the cinnamon toast around them.

      SERVES 2

      CROISSANT WITH CREAM AND BLACK CHERRY CONSERVE

       Unless a croissant is superb in flavour and texture, I think that halving and grilling it is by far the nicest way to serve it – either with butter or with a sweet or savoury filling. Here, a combination of three of my favourite foods makes an indulgent occasional treat.

      1 croissant

      1–2 tbls black cherry conserve

      1–2 tbls thick double cream, crème fraîche or soured cream

      a little icing sugar (optional)

       Slice the croissant in half horizontally. Grill on both sides until crisp and lightly browned.

       Spread the bottom half with black cherry conserve, cover with the cream, then replace the top half of the croissant.

       Sift a little icing sugar over, if you like.

      SERVES 1

      (left) Panettone with Fresh Figs, (top) Croissant with Cream and Black Cherry Conserve, (right) Cinnamon Toast with Honeyed Apples

       EGGS, CHEESE & DAIRY FOODS

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