Rose Elliot - Rose Elliot’s Vegetarian Meals In Minutes

olive oil

tomato sauce (see opposite)

125g / 4oz Gorgonzola cheese

50g / 2oz walnut pieces

Cut the granary loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and and toast it under the grill. Toast both sides if you want a crisp pizza base.

Heat the tomato sauce then spread this evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the walnuts.

Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.

SERVES 2–4

Bottled pesto is readily available nowadays, and some Italian delicatessens and large supermarkets stock fresh pesto sauce. If you have time, you might like to make your own (see here).

1 ciabatta loaf

olive oil

tomato sauce (see opposite)

75g / 3oz Parmesan cheese

2–4 tbls pesto sauce

a few black olives (optional)

Cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.

Heat the tomato sauce then spread it over the bread. Slice the cheese into thin slivers and arrange on top of the sauce, then drizzle the pesto over everything and add the olives if you’re using these.

Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.

SERVES 2–4

2 muffins

125g / 4oz Mozzarella cheese

50g / 2oz Parmesan cheese

12 black olives

tomato sauce (see here)

Cut the muffins in half and toast them on both sides under the grill.

Meanwhile, think slice the cheeses and halve and stone the olives.

Heat the tomato sauce and spread it over the muffins, then top with the slices of cheese and the olives.

Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.

SERVES 2

2 muffins

125g/4oz Cheddar cheese

6 cherry tomatoes

tomato sauce (see here)

50g / 2oz canned or frozen sweetcorn kernels

salt and freshly ground black pepper

Cut the muffins in half and toast them on both sides under the grill.

Meanwhile, grate the cheese and slice the cherry tomatoes.

Heat the tomato sauce and spread it evenly over the muffins, then top with the grated cheese, sweetcorn and cherry tomatoes. Season with salt and pepper.

Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.

SERVES 2

Light rolls or baps, or pieces of French stick or ciabatta bread, split in half, also make good bases for these toppings.

1 small red pepper

1 medium aubergine

olive oil

2 muffins

tomato sauce (see here)

salt and freshly ground black pepper

50g / 2oz goat’s cheese log

Cut the pepper into quarters then put it cut-side down on a grill pan. Cut the aubergine into slices about 3mm/ 1/ 8inch thick and lay these on the grill pan too. Brush the aubergine slices on both sides with olive oil then grill on high for 5–10 minutes, until the skin on the pepper is blistered and charred in places and the aubergine is golden brown and tender. Remove from the grill but leave it on. Cover the pepper with a damp cloth.

Cut the muffins in half and toast them on both sides under the grill.

Heat the tomato sauce then spread it over the muffins and top with the aubergine slices. Remove the loose skin and seeds from the pepper, cut it into long, thin strips and arrange on top of the aubergine. Season with salt and pepper.

Break off small pieces of goat’s cheese and dot them over the top of the pizzas. Grind a little black pepper coarsely over the goat’s cheese then heat the pizzas under the grill for a few minutes until they are piping hot.

SERVES 2

Two-Cheese Pizza, Sweetcorn and Cherry Tomato Pizza, Red Pepper, Aubergine and Goat’s Cheese Pizza

This simple version of cheese on toast is quick and easy lo make and you can vary it by using different types of bread and cheese, substituting beer, wine or cider for the milk, and adding extra ingredients such as tomatoes, onion, herbs, mushrooms, chutney or pickle – whatever takes your fancy.

1–2 slices of bread

75–125g / 3–4oz Cheddar cheese, grated

1–2 tbls milk

freshly ground black pepper

Preheat the grill and toast the bread on one side.

Mix the cheese with the milk to make a paste then season with freshly ground black pepper.

Spread the cheese mixture on the untoasted side of the bread, grill until puffed up and golden brown then serve at once.

SERVES 1

1WITH ASPARAGUS

This is an extremely nice variation if you are making toasted cheese for more than one person and want something that is extra special. Allow about 3–4 asparagus spears per person, trim them then cut them into 2.5cm/1 inch lengths and cook in boiling water for 2–4 minutes, until just tender. Drain and serve heaped on top of the toasted

2WITH CIDER AND APPLES

Use cider instead of the milk. Peel and core a small, mellow eating apple such as Cox’s, then cut it into thin rings or slices and arrange it on the toast. Cover with the cheese mixture and grill until the cheese is puffed up and golden brown and the apple is tender.

3WITH OLIVES

I like this best made with feta cheese, which you can crumble rather than grate. Add 6–8 black or green olives, or a mixture of both, to the cheese.