Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

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of rocket, then grind some black pepper coarsely over the top.

      — 7 —

      HUMMUS, OLIVE AND PAPRIKA

       You can buy very good hummus at most of the big supermarkets and it makes an excellent topping for crostini.

      125g / 4oz hummus

      crostini or bruschetta (see here)

      paprika pepper

      olive oil

      8 black olives

      a few sprigs of flat-leaf parsley

       Spread the hummus thickly on top of the crostini or bruschetta. Sprinkle some paprika pepper over the top, then drizzle a little olive oil on top of that.

       Decorate with the black olives and a sprig or two of flat-leaf parsley.

      — 8 —

      MUSHROOM PATE

      225g / 8oz mushrooms

      25g / 1 oz butter

      1 garlic clove, crushed

      2 eggs or 4 quail’s eggs

      salt and freshly ground black pepper

      crostini or bruschetta (see here)

      black olive pâté

       Wash and dry the mushrooms then chop them finely (use a food processor for this if you have one). Melt the butter in a saucepan, put in the mushrooms and garlic and cook them over a fairly high heat until the mushrooms are tender and any liquid they produce has evaporated – this may take 10 minutes.

       Meanwhile, boil the eggs for 10 minutes or the quail’s eggs for 2¹/₂ minutes. Shell them and slice them fairly thinly, or cut the quail’s eggs in half. Season with salt and pepper.

       Season the mushroom mixture then either leave it to cool slightly or spread it on the crostini or bruschetta while still hot. Top with the egg slices and a little black olive pâté.

      — 9 —

      PLUM TOMATO, MOZZARELLA AND BASIL

       Plum tomatoes usually have flavour and nice firm texture, but you could use other well – flavoured tomatoes.

      4 fresh plum tomatoes

      salt and freshly ground black pepper

      olive oil

      50g / 2oz Mozzarella cheese (packed in water)

      crostini or bruschetta (see here)

      8 fresh basil leaves

       Slice the tomatoes into rounds, put them on a plate and sprinkle them with salt, pepper and a few drops of olive oil. Cut the Mozzarella cheese into small pieces.

       Arrange the tomatoes on top of the crostini or bruschetta then du! the cheese over the tomatoes.

       Tear the basil leaves over the top of the tomatoes and cheese and grind over some more black pepper to taste.

      — 10 —

      GOLDY GREENY SPREAD

      A strange and interesting recipe, adapted from New Food For All Palates by Sally and Lucian Berg (Gollancz, 1967). Frozen beans are fine for this.

      1 onion, peeled and thinly sliced

      2 tbls olive oil

      125g / 4oz green beans

      1 egg, hard-boiled

      salt and freshly ground black pepper

      crostini or bruschetta (see here)

       Fry the onion in the oil until golden brown and crisp (this is very important for the flavour).

       Cook the green beans in a little boiling water for 3–4 minutes, until tender, then drain.

       Shell and roughly chop the hard-boiled egg. Put the beans, egg and half the onion into a food processor and whizz to a purée. Season to taste.

       Spread on top of the crostini or bruschetta and top with the remaining onion.

      — 11 —

      PECORINO AND PEAR ON WATERCRESS

      125g / 4oz soft pecorino cheese

      crostini or bruschetta (see here)

      a little milk (optional)

      a few watercress leaves

      1 ripe dessert pear

      50g / 2oz hard pecorino or Parmesan cheese, grated

      freshly ground black pepper

       Spread the soft pecorino cheese over the crostini or bruschetta (mix the cheese with a little milk first if necessary).

       Press the watercress

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