Other + Vegetarian recipes (12)

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Beetroot and Grapefruit terrine

Recipe by: nordine

Reviews(1)

Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients

Cuppa Sauce

Recipe by: Nats_t_123

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Great when the cupboards are bare or money's tight! And easy too! I use rice as the main thing, you can use anything really, pasta, spaghetti, meat, its entirely up to you, but here's how i made it with rice

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Homemade Tortilla Crisps

Recipe by: Kirstin

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Here's a simple recipe for making tortilla crisps at home.

Infused Olive Oil

Recipe by: BECKY SMITH

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Dip freshly baked bread into this easily prepared olive oil mixture.

Johnnycakes

Recipe by: Kevin Ryan

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This polenta pancake has its roots in Native American cuisine, and has been called loads of names over the years - hoecakes, Shawnee cakes and ashcakes, just to name a few. Serve hot with honey and butter for a unique breakfast treat.

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Lefse

Recipe by: DEBBA7

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This is a traditional Norwegian potato pancake. We eat ours with butter and sugar.

Olivada

Recipe by: Katie Floyd

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This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.

Roasted Garlic

Recipe by: CONI67

Reviews(4)

I always have roasted garlic on hand - it is great on its own with some crusty bread, and also delicious in everyday recipes like soups, stews, houmous and tzatziki.

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Special Fruity Flapjacks

Recipe by: chefveggi

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A tasty oaty treat with a fruity edge to it. These are great tasting and versatile. You can pick the dried fruit of your choice and they will still taste delicious. for a lemony kick substitute the orange rind for lemon rind and add a tbls of lemon juice. they will keep for upto a week in an airtight container. do not freeze.

Stuffed mushrooms

Recipe by: Azmina Govindji

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Filled with a delicious combination of finely chopped courgette, spinach and hazelnuts, then topped with grated Parmesan cheese and baked, these mushrooms make a very tasty, hard-to-resist party bite. They look their best if the mushrooms used are all about the same size.

Vinaigrette

Recipe by: Maggie Pannell

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Salad dressing is easy to make and cheaper than bought dressing.

Wild mushroom broth with herby ciabatta croutons

Recipe by: Azmina Govindji

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Mixtures of fresh wild mushrooms, widely available in supermarkets, are good for making a quick soup that tastes really special. Instead of thickening or puréeing the soup, serving it as a light broth allows the individual flavours of the mushrooms, vegetables and herbs to be fully appreciated.