Karen Bentley is following in the family tradition.
Her mother used to run a fruit and vegetable shop in Nottingham.
She has now taken over the reins of the shop on Radford Road, Nottingham, from where she runs her catering business.
Karen is dedicated to supplying locally grown organic produce after becoming concerned about the decreasing quality of food in today's market.
Here she wipes up a healthy vegetarian spread.
Serves: 2/3
 | | Karen Bentley, Absolute Organic |
Ingredients:
1 small chopped onion
1 clove crushed garlic
15ml/1tbsp water
110g/4oz chopped onions
50g/2oz chopped walnuts
100g/3oz low fat soft cheese
15ml/1tbsp soy sauce
a dash of Worcester sauce
salt and pepper to taste
chopped fresh parsley
a little paprika
Method:
1. Gently fry the onion and garlic in the oil for three minutes then add the water and mushrooms.
2. Cook stirring for about five minutes.
3. Season to taste and allow to cool a little.
4. Put the mixture in a food processor with the nuts, cheese and sauces.
5. Blend to a rough puree do not allow to become to smooth.
6. Check the seasoning then spoon in to a serving dish.
7. Swirl the top and serve lightly chilled sprinkled with parsley and paprika and fresh organic bread.
Voila!
Try another of Karen's dishes... |
