Savoury Spreads

Spreads are easy to make and nice to serve with drinks and nibbles on biscuits, bread or toast; and as a snack between meals . They can also be served with nut-made sausages, burgers and cutlets.

Chutney Spread
Ingredients
4ozs 125g vegan margarine
4ozs chutney, apple tomato or mango
1/2 tsp lemon juice
Method
Cream ingredients

Devilled Mustard Spread
Ingredients
4ozs 125g vegan margarine
1/2 ysp curry powder
1/2 tsp grated lemon rind
2 tsp prepared mustard
1 Tblsp lemon juice
Method
Cream ingredients.

Garlic Spread
Ingredients
2ozs 50g vegan margarine
salt and pepper
2 cloves garlic crushed
Method
Cream ingredients

Herb Spread – Recipe 1
Ingredients
4ozs 125g vegan margarine
1 Tblsp chopped chives
1/2 tsp chopped tarragon
1/2 tsp rosemary
Method
Cream ingredients.

Herb Spread – Recipe 2
Ingredients
4ozs 125g vegan margarine
juice of 1/4 lemon
1Tblsp chopped parsley
salt and pepper
Method
Cream ingredients

Maitre d’Hotel Spread
This recipe was served to me at Claridges Hotel, London with a roast vegetable stack.
Ingredients
4ozs 125g vegan margarine
1 tsp lemon juice
1 Tblsp chopped parsley
salt and pepper
Method
Cream ingredients

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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