Breaded Mushrooms

Ingredients : 8-10 Mushrooms ,125grm Tartex Organic Pesto, 25 grm wholemeal breadcrumbs

Preparation : De-stalk the mushrooms, season with salt. Fill and coat mushrooms with pate. Coat with breadcrumbs and deep fry until golden brown (about 5 minutes). Perhaps add a few drops of lemon.

Stuffed Tomatoes in a nest of Cress

Ingredients : 2 tomatoes , 30grm Herbs Tartex pate. 1 green pepper, salt, basil, cress or endives

Preparation : Wash the tomatoes, cut tops off. Scoop out flesh of the tomato and salt inside, wash green pepper , remove stalks and pips, chop finely and mix with the pate and spices. Return mixture to the tomato halves and put them in a nest of cress or endives.

Pineapple Toast

Preparation: Spread Tartex mushroom pate on slice of toast, top with 1 slice of pineapple and cover with a slice of cheese. Place on a baking tray into preheated oven and warm up until the cheese has melted. Garnish perhaps with a cherry.

Vegetarian Pasta Sauce (Serves 4)

Ingredients: 10-15 fresh mushrooms, 2 small leeks, 1 onion, 1 tin of tomatoes, 6-8 carrots, 1-2 garlic cloves, 100g Tartex herb pate

Preparation: Slice mushrooms, chop leek and onion. Mix and fry in some oil. Add chopped tomatoes, Tartex and coarse-rubbed carrots. Squeeze garlic on it, season and cook for approx. 30 minutes adding a little water if necessary. Delicious on any type of pasta, especially with grated cheese on top.

Potato Topping

Ingredients: 2 medium sized potatoes, 50g granular curd, 30g Tartex mushroom pate, 1 small tomato, 1 tbsp grated low-fat cheese, herb salt, ground pepper, chopped herbs.

Preparation: Brush potatoes under running water and steam or cook. Mix curd, Tartex, tomato sliced into small pieces, pepper and herbs. Halve potatoes and place open surface upwards onto baking tray. Top with mixture and sprinkle with grated cheese. Bake in preheated oven at 200° C.