A SIMPLE LIST OF THE DOZEN BEST PARMAZANO RECIPE SUGGESTIONS: Please scroll down to the appropriate recipe - Press 'CTRL' and 'P' to print all the recipes.   BROCCOLI AND TOMATO STRATA Serves 4-6 700g/1.5 lb broccoli 1 medium onion, finely chopped 1 tbsp olive oil spread, plus extra for greasing 200g/7oz French stick, cut into small cubes 4 tomatoes, skinned and chopped 50g/2oz Parmazano 6 large eggs 300ml/0.5 pt soya milk 1 tbsp Dijon mustard freshly ground pepper pinch nutmeg Cut the broccoli into small florets, pare off the outside of the stalk then cut into small slices. Put all of the broccoli into a large pan of boiling water and cook for 2 minutes, drain well. In a small frying pan cook the onion in the olive spread for 3-4 minutes until softened then toss into the broccoli. Heat the oven to 180C/350F/gas mark 4. Grease the inside of a shallow ovenproof dish ( lasagne type dish is ideal) with olive spread then spread a layer of bread cubes in the bottom. Scatter over a quarter of the Parmazano. Now add half of the broccoli, half of the tomatoes, sprinkle with Parmazano, then repeat the layers. Beat the eggs with the milk and mustard then season t with black pepper, pour over the strata. Allow to stand for at least 30 minutes for the bread to absorb the custard. The dish can be covered and chilled for at least 8 hours. Bake in the oven until golden brown and puffed up, 35-40 minutes. BAKED POTATO AND VEGETABLE OMELETTE Serves 4-6 500g/1lb2oz maincrop potatoes, peeled 2 tbsp olive oil 1 medium onion, chopped 150g/5oz cup mushrooms, sliced 1 red pepper, deseeded and chopped 6 large eggs 60g tub Parmazano 2 tbsp chopped parsley Cut the potatoes into even sized pieces and put to boil in lightly salted water until tender. Heat the oven to 180C/350F/gas mark 4. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 3-4 minutes to soften. Add the mushrooms and pepper and cook a further 5 minutes until the mushrooms are tender. Remove from the heat. Drain the potatoes well, then roughly break up with a fork, add to the pan with the Parmazano and parsley, and fold all together. Grease round ovenproof pie dish, approx 23-25cm (9-10”) diameter with olive spread. Add the vegetable mixture and level. Beat the eggs, season with black pepper and pour over the vegetables. Place the dish in the oven to cook for 20 minutes or until the omelette is set. To serve, cut the omelette into wedges and serve with salad. LEEK TART Serves 4-6 150g/5oz plain flour 60g tub Parmazano 75g/3oz olive spread or butter Filling 3 leeks, approx 700g/1.5lb 2 tbsp non-dairy margarine 1 tsp dried thyme 3 large eggs 150ml/0.5 pt soya milk To make the pastry, put the flour and 25g/1oz of the Parmzano into a bowl, add the olive margarine and rub together until evenly mixed. Add 3 tbsp cold water and mix together until a dough is formed. Turn onto a floured surface and knead until smooth. Roll out the pastry and then line a 23cm/9” quiche tin, lightly prick the base then refrigerate for 30 minutes. Heat the oven to 200C/400F/gas mark 6 Meanwhile trim the leeks, and chop, place in a colander and rinse, then drain. Heat the margarine in a large deep frying pan, add the leeks and thyme and cook over a medium heat for about 10 minutes, stirring, until softened. Remove from the heat and stir in the rest of the Parmazano. Line the pastry case with greaseproof paper, fill with dry beans or rice and cook for 15 minutes. Remove from the oven and lift out the beans. Spoon the leeks into the pastry case. Beat the eggs and milk together seaon with black pepper and pour over the leeks. Reduce the oven temperature to 180C/350F/gas mark 4 and cook the tart for 20 minutes until it is set in the middle. Allow to cool 10 minutes before removing form the tin. Serve warm or cold with salad. STUFFED PORTOBELLO MUSHROOMS Serves 8 as a starter or 4 as a light meal 8 large cup mushrooms 6 bsp olive oil 4 cloves garlic, crushed 1 tsp dry Italian herbs 225g./8oz cup or chestnut mushrooms, chopped into small dice 50g/2oz pinenuts 50g/2oz Parmazano 2 tbsp tofu style yogurt 50g/2oz fresh white breadcrumbs Cut the stalks from the large mushrooms, and chop them finely. Whisk together the oil, garlic and herbs then brush the mushroom caps on both sides. Place them rounded side down on the grill pan, then put under a medium hot grill to cook for 5 minutes, turn them over and cook another 4-5 minutes. Meanwhile, heat the rest of the oil mixture in a large frying pan, add the mushroom stalks and the chopped mushrooms and sauté for 5 minutes. Stir in the pinenuts and cook for 2 minutes. Remove from the heat and fold in the Parmazano, yogurt and breadcrumbs. Season with black pepper. Divide the mixture between the large mushrooms, Drizzle with a little extra oil and place under a medium hot grill for 5 minutes to heat through and crisp the top. PIZZA IBIZA Serves 4 280g pkt white bread and pizza dough mix 60g tub Parmazano olive oil 1 large onion thickly sliced 2 cloves garlic, crushed 1 large red or green pepper, chopped 9 cherry tomatoes, halved shredded basil Put the pizza mix into a bowl, add the Parmazano then add 250ml/9fl oz warm water and 2tbsp olive oil, mix as directed. Turn the dough onto a floured surface and knead 1 minute. Roll into an irregular large rectangle , pulling and stretching the dough. Transfer to a greased baking sheet or Swiss roll tin. Brush the dough with olive oil and put into a warm place for 20 minutes until puffy. Meanwhile heat the oven to 200C/400F/gas mark 6. Heat 3 tbsp oil in a large frying pan, add onion and fry for 2 minutes. Lower the heat , add garlic and pepper and cook for 10 minutes until tender. Press the dough all over with fingers to make indentations, spread over the vegetables then scatter over the tomatoes, drizzle with a little extra oil then bake for 20minutes until the pizza dough is golden and crisp around the edges. SPINACH AND PARMAZANO FILO TRIANGLES Makes 9 250g bag spinach, shredded 40g Parmazano 0.5 tsp freshly grated nutmeg 1 bunch spring onions, trimmed and thinly sliced 4 tsp tofu yogurt 3 tbsp olive spread 6 sheets filo pastry (approx 270g), thawed if frozen Wash the spinach, roughly shred and put into a large pan. Cook over a medium heat, stirring until wilted. Remove from the heat, turn into a sieve and press out as much excess water as possible. Transfer to a bowl then stir in the Parmazano and nutmeg. Cook the springs onions in 1 tbsp of the olive spread for 2-3 minutes then add to the spinach, season with black pepper. Heat the oven to 190C/375F/gas mark 5. Melt the rest of the olive spread. Take the filo pastry and cut into long strips approx 8cm/3.5” wide. Brush the first piece lightly with spread, place another piece of pastry on top and brush again. Now place a tablespoon of the spinach filling in one corner of the strip nearest to you. Fold the corner of the filo over to enclose the filling and form a triangle. Fold away and then across, keeping the shape of a triangle until the end of the strip. Place on a baking sheet and brush with spread. Bake for 20 minutes until the pastry is crisp and golden. QUICHE PARMAZANO: Ingredients   225g (8oz) Shortcrust Pastry 30-40g (1.5oz) Parmazano* 3 eggs size 3 (medium) free range 200ml (7fl.oz) milk 50ml (2fl. oz) single cream 100g (3.5oz) small mushrooms or asparagus tips or chopped onion etc Ground Pepper to taste Roll out the pastry and use to line a 20cm (8in) flan ring set on a baking tray. Prick the pastry. Bake in the oven for 10 mins at 220C Beat together the eggs, milk, single cream, Parmazano and pepper. When the pastry is cooked, arrange the vegetables evenly on it then pour the mix on top and bake in the oven for a further 30 mins at 230C or until set.       GNOCCHI AL FORNO Main meal for three or as part of a meal for six Ingredients   2 Pkts (400g) Gnocchi 225g ready to use Spinach 6 tsp Parmazano* (measured into 4 tsp and 2tsp separately) 2 tbsps Olive Oil 3 tbsps Skimmed Milk, Soya Milk plus 3 tbsps of crumbled tofu, soya, mince, tuna or chicken breast. 50g (2oz) breadcrumbs   Cook the Gnocci according to the instructions on packet - place in a shallow casserole dish.   Put olive oil in a saucepan over a moderate heat and stir in cooked spinach. Allow to sweat and remove from heat. Stir in the cream and salt and pepper to taste. Remember - the cheese is quite salty so don't overdo it!   Sprinkle 20g of the Parmazano over the Gnocchi in the dish and spread the spinach evenly over it.   Mix the breadcrumbs with the 10g of Parmazano you have left and sprinkle this mixture on top of the spinach.   Place in heated oven 190C (180C in fan assisted ovens) for 20-25 mins until the breadcrumbs have browned slightly.   Remove and serve immediately.       AMERICAN CHILLI AND LETTUCE SOUP Serves 4-6 Ingredients   1 Small crisp lettuce - halved and cut into strips Handful of fresh coriander Green chilli, deseeded & sliced 1 Onion - peeled and coarsely chopped 1 litre chicken or vegetable stock 50g Butter 3tbsp plain flour 2 tbsp Worcestershire Sauce (Life all Vegetarian Worcestershire sauce) 225ml Evaporated milk 1 Small packet of tortilla chips 1 Tub (60g) Parmazano*   Blend the prepared lettuce and coriander with the onion, chillies and half the stock in a food processor. Leave to one side.   Melt the butter in a saucepan and stir in the flour. Cook until a pale colour, stirring continuously.   Slowly add the lettuce puree, remaining stock and Worcestershire sauce stirring continuously.   Bring to the boil, reduce heat and add evaporated milk.   Cook for a further 3-4 minutes but do not allow to boil.   Shake the cheese over the tortilla chips and toast briefly under a grill.   Serve the hot soup with the tortilla chips as an accompaniment.   Sprinke coriander on the soup as a garnish.     PRIMAVERA PASTA   Serves 4 Ingredients   225g Broccolli - split into florets 125-175g Green beans halved 2 Red peppers cored and cut into strips 1 clove garlic - peeled and crushed 1 onion peeled and chopped 50g butter 225g button mushrooms 125ml single cream 1 tbsp Worcestershire Sauce (Life all Vegetarian Worcestershire Sauce) 125g uncooked fettucini 1 tspn Parmazano* sprigs of fresh herbs     Blanch the first three vegetables for a minute in a large pan of boiling water using a blanching basket or a colander.   'Refresh' the blanched vegetables in iced water, drain and put to one side.   Saute the onion and garlic in a large shallow pan for 2-3 minutes in the butter. Add the mushrooms and cook until barely tender.     In the meantime cook the fettucini according to the pack instructions, then drain.   Add the vegetables, cream and Worcestershire sauce to the pan - re-heat gently.   Add the drained pasta   Serve hot, garnished with Parmazano and the herbs of your choice.     MEDITERRANIAN MUSHROOM AND COURGETTE SALAD   Ingredients   350g Courgettes - diced 100g Small mushrooms - washed and peeled 3 tbsp Extra Virgin Olive Oil 2 Cloves garlic - peeled and crushed 1 tbsp Worcestershire sauce (Life all Vegetarian Worcestershire Sauce) 8 sprigs fresh parsley 8 sprigs fresh oregano 2 tbsp cider vinegar or red wine vinegar 25g Parmazano (5 tsp)   Thouroughly dry the diced courgettes with kitchen paper.   Heat the oil in a large heavy based frying pan - stir-fry the courgettes over moderate heat for about 4 minutes or until brilliant green and tender but crisp.   Add worcestershire sauce, mushrooms and half the chopped herbs. Toss for a couple of minutes then add vinegar - stir and remove from heat.   Place on plate and garnish with remaining herbs and Parmazano.     WORCESTER SLICES   Ingredients   4 Slices white bread 4 tbsp Parmazano 1 Egg yolk 2 tbsp Worcestershire Sauce (Life all vegetarian Worcestershire Sauce)     Mix the parmazano with the egg and worcestershire sauce. Spread over the bread slices and toast under a pre-heated grill until lightly browned.