TIVOLI Cookware - High quality kitchenware products at affordable prices to improve our quality of life.

TIVOLI Cookware - Vegetarian

TIVOLI Cookware RECIPES - Vegetarian Minestrone

TIVOLI Cookware - 1liter hot vegetable stock
400g tin chopped tomatoes
100g thin spaghetti, broken into short lengths
300g frozen mixed vegetables (carrot, corn, peas)
4 tbsp pesto
olive oil
coarsely grated vegetarian parmesan-style cheese

Bring stock to a boil with tomatoes in a dutch oven.
Add spaghetti and cook for 6 minutes or until done.
A few minutes before the pasta is done, add vegetables and bring back to the boil.
Simmer for 2 minutes until everything is cooked.
Serve in bowls. Drizzle pesto and oil and springkle with parmesan.

TIVOLI Cookware RECIPES - Mushroom & Potato Curry

TIVOLI Cookware - 1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced fat coconut milk
chopped coriander, to serve

Heat the oil in a large saucepan, add the onion and potato. Cover then cook over a low heat for 5 minutes or until the potatoes start to soften.
Throw in the aubergine and mushroom, and then cook for a few more minutes.
Stir in the curry paste; pour over the stock and coconut milk.
Bring to the boil, then simmer for 10 minutes or until the potato is tender.
Stir through the coriander and serve with rice or naan bread.

TIVOLI Cookware RECIPES - Asparagus Cream Pasta

TIVOLI Cookware - 1 bunch asparagus
142 ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan cheese, half grated, half shaved
250g tagliatelle

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate.
In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time.
Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

TIVOLI Cookware RECIPES - Vegetarian Lo Mien

TIVOLI Cookware - 1 (16 ounce) bag frozen stir fry vegetables
¼ cup low sodium soy sauce
2 scallions, finely sliced
1 tsp sugar
1/24; tsp kosher salt
1 tbsp sesame oil
8 ounce lo mien noodles
2 tbsp canola oil
2 tsp chopped garlic
1 tsp chopped ginger

Cook the noodles according to package directions.
Heat the canola oil in a large wok over high heat.
Add the garlic and ginger and cook for 30 secons.
Add the vegetables and cook them until they are heated through, roughly about 3-4 mnutes.
Add the soy sauce and scallions and cook for another 3 minutes.
Add the noodles and sugar and mix well.
Taste and season as needed. Turn off the heat and add sesame oil and stir.

TIVOLI Cookware RECIPES - Vegetarian Paella

TIVOLI Cookware - 2 tbsp of olive oil
2 medium onions, sliced
4 cloves of garlic, chopped
1 green and 1 red pepper, cored and diced
1 cup of peas
2 tomatoes, chopped
1 tsp of paprika powder
a good pinch of saffron
800ml of vegetable stock
ground black pepper
250-300g of any long grain rice
chopped parsley

Heat the oil in a large frying pan or paella pan and add the onions and garlic. Cook for about 3 minutes until they soften but do not colour. Then add the peppers and peas, stir in and cover and cook for a few more minutes.
Make a well in the centre and put in the tomatoes and the paprika, add the stock, with the saffron making sure it does not overflow. Make sure you leave enough space to add the rice should it get near the top of your frying pan. Season with pepper and give it a good stir.
Add your rice, the amount you add will depend on the size of your pan, stir it in gently and allow to simmer until the liquid has absorbed and the rice is cooked. Usually this takes about 20 minutes. Check to see if the rice is cooked, if it has not then add a little bit more stock or hot water.
Stir in the parsely a few minutes before it has finished cooking, if you want to use it, then serve immediately.