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Sundried tomato and herb scones

1 Apr

These scones are my perfect quick savoury snack. So easy to make and a pleasure to eat!

A great addition to any soup, stew or on their own with salad as a light summer lunch.

Makes around 8.

  • 350g plain flour
  • 2 tsp baking powder
  • pinch salt
  • 1 tsp sugar
  • 1 tsp thyme
  • 1 tsp oregano
  • 75g non dairy marg
  • 175ml non dairy milk
  • 7-8 sundried tomatoes (from jar) chopped into 2cm pieces

1. Heat oven to 200 degrees (fan oven 180). Mix flour, baking powder, salt, herbs and caster sugar together in a large bowl, then rub the butter in with your fingertips until the mixture looks like coarse breadcrumbs.

2. Add the milk a little at a time, bringing the mixture together until it forms a firm dough. Now add the chopped sundried tomatoes and knead into the dough. Try to handle as little as possible so it stays squashy.

3. Turn the dough onto a floured surface and pat or roll into a circle about 3/4 of an inch thick.

4. Cut scones with a 5cm cutter or top of a glass. Bake for 12-15 minutes until golden.

*Use this recipe to make sweet scones too, just remove the herbs and tomatoes and increase sugar to 40g*

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Vegetable Stock

29 Mar

Making your own vegetable stock is easy peasy and very thrifty!

I always recycle my vegetable scraps anyway (great for compost) but recently discovered an even thriftier use – boiling up a huge pot of lovely vegetable stock. I was dubious at first as I adore my Kallo stock cubes. However I was very pleased with the results and the flavour far surpassed my cubes!

I tend to save all my scraps in a bag in the freezer, then when it is full I boil it all up with some herbs. You can keep scraps of anything, just make sure to wash it well before freezing. The only scrap I don’t bother saving is potato peelings as they don’t add much flavour. Things that may normally be thrown can add great flavour, try the stalks of fresh herbs, the leaves and middle piece of celery and the outer leaves of cauliflower.

There are no set in stone rules for this recipe, which means you can mix it up and do a slightly different broth every time! I always do try to start off with frying off onions, carrots, and celery in a little olive oil. These three are known collectively as mirepoix, a classic part of french cuisine. They are all aromatic vegetables and provide a great base for any vegetable stock. Once they have had a few minutes I throw in the water, herbs and remaining vegetable scraps.

So anyway here is the recipe, but remember, experiment with different veg peels and herbs until you find your favourite!

  • 1 onion chopped
  • 2 sticks of celery chopped
  • 2 carrots chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 tsp of herbs ( I like oregano, thyme and rosemary but pick any you like!)
  • 1 tsp freshly ground black pepper
  • 2 bay leaves
  • 3 cloves of garlic
  • 1 tsp marmite  (if not using just add one more tsp of salt)
  • 8 cups/2 litres boiling water
  • One freezer bag/5 cups of vegetable scraps/peels

1. Heat the oil in a large heavy bottomed pan. Fry the onion, celery and carrots for a few minutes until softened and aromatic.

2. Add salt, herbs, bay leaves, garlic and marmite along with the boiling water.

3. Add vegetable scraps, bring to a steady boil, then reduce to a simmer for 30-35 minutes. Taste to season then strain the liquid from the veg. I pop my strained stock back into the freezer in a container until I want to use it, it can be stored for a good 2 months.  Alternatively you can fill an ice cube tray and use these straight from the freezer in any meal!

Enjoy!

Pepper pot stew with dumplings

17 Mar

This stew is taken from a Levi Root’s recipe, but I have added and removed some ingredients to make it vegan! The original recipe calls for coconut milk, but as I live with somebody with a terrible nut allergy unfortunately I can’t use it! I also think coconut milk can make spicy things too sweet, but by all means add a can if you like. It is hot, so if you prefer a milder taste just use one scotch or even half if you are a real whimp.

  • 4 sprigs fresh thyme , leaves only
  • 6 all spice berries OR half tsp ground all spice
  • 1 bay leaf
  • 1 garlic clove, peeled and finely chopped
  • 4 inch piece of ginger, peeled and finely sliced
  • 1 onion peeled and chopped
  • 1.2l/2 pints vegetable stock mixed with 2 tsp yeast extract
  • salt and freshly ground black pepper
  • 450g yam/potato cut into 3cm pieces
  • 400g sweet potato cut into 4cm pieces
  • 450g pumpkin/squash peeled and cut into 4cm pieces
  • 4 large spring onions, trimmed, lightly crushed with a knife
  • 1 1/2 scotch bonnets, finely chopped
  • 1 400g can butter beans
  • 150g spinach or callaloo, leaves only, washed and shredded

For the dumplings –

  • 150g plain flour
  • pinch salt
  • 5-6 tbsp cold water

1. Place thyme leaves, all spice, bay leaf, garlic, ginger onion and stock into large, heavy based lidded saucepan. Season, to taste, with salt and pepper. Bring to the boil then reduce to a simmer. Cover and simmer for 20-25 minutes.

2. Add the vegetables, scotch bonnets and butter beans to the pan. Stir and return the mixture to a simmer, covered for a further 15-20 minutes.

3. Meanwhile make the dumplings. In a large bowl mix flour and salt. Add water little by little stirring until the mixture becomes a smooth dough. Set aside.

4. After the stew has cooked for 20 minutes add the callaloo or spinach, stir and simmer for 5 mins.

5. Meanwhile pinch 20-24 small pieces from the dough and roll into balls, using up all the dough. Add each dumpling to the pot as it is rolled and replace the lid. Continue to simmer for 8-10 minutes until the veg is tender, the sauce is thick and the dumplings have cooked through.

*I like my stew to have a thicker, almost gravy like sauce, so I mixed 2 tsp of cornflour with a little cold water to form a paste, then added it bit by bit to the simmering stew until desired consistency is achieved.*

Baked onion bhaji

16 Mar

These Bhaji’s are oven baked, meaning they aren’t greasy and full of fat like most I have tried. Don’t be put off by the recipe, it is actually very easy! Don’t worry if you don’t have all the spices, mix the spice blend up as you like.

 

 

For the Pan –

  •  1/4 chili powder
  • 1/2 tsp tumeric
  • 1/4 tsp cumin
  • 1/4 tsp ginger powder
  • 1/4 tsp coriander

 

  • 5 small onions OR 2 big onions
  • 5 tbsp buckwheat/gram flour
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/2 tsp coriander
  • Olive oil
  • 1 large tsp tom puree
  • 1 and a 1/4 shot glass measure water

 

1. Preheat oven to 180c. Cut onions in half then cut into slices just under a cm thick. Drizzle some oil into a pan (around 1tbsp) and gently cook until they turn translucent. Ensure the onions do not brown. This should take around 10 minutes on a low-medium heat.

2. While onions are still on the heat stir in the chili powder and mix well. Now add the tumeric, cumin, ginger and coriander. Stir well again and switch off the heat.

3. In a large bowl combine flour,  salt, cumin and coriander. Stir in the onion mixture.

4. Place tomato puree into shot glass of water and mix well. Fill the glass with another 1/4 measure of water and add to the onion mixture. Stir well but not too much! The mixture should be wet and easy to stir but not too sloppy or wet. Add a tbsp or so more of flour if needed.

5. Drizzle oil onto baking tray and place a generous tbsp of mixture for each bhaji. Flatten slightly with a spoon. Cook in preheated oven for 10 minutes.

6. After 10 minutes take bhajis out the oven and drizzle with the tops of the bhajis with a little more oil ( I just use the excess from the baking tray). Place back in the oven for 5-10 minutes or until golden brown. Drain on kitchen towel before serving.

Pancakes

20 Feb

 

Makes six

  • 1 cup plain flour
  • 1 tbsp sugar
  • 2 tbsp baking powder
  • 1 cup unsweetened soya milk
  • 2 tbsp vegetable/rapeseed oil

1. Mix flour, sugar, baking powder in bowl.

2. Combine milk and oil then add to the bowl. Whisk until smooth and runny, add more soya milk a tbsp at a time if batter is too thick.

3. Pour a ladel or 1/2 cup of batter onto a hot oiled frying pan. When bubbles form in centre of pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes.

4. Serve with anything you fancy! Lemon and sugar,  fresh fruit,  maple syrup, jam or vegan ice cream!

Spicy kale chips

20 Feb

Serves 4

If you don’t like your food hot and spicy just omit the chili and cayenne!

1 large bunch/bag kale – rinsed, torn into bite size pieces, dried with a salad spinner
1 tbsp any oil
1 tbsp of your favourite vinegar (I like apple cider)
1 tsp soy sauce
1 tsp cayenne
1 tsp chili powder
1 tsp black pepper
1 tsp sea salt

Directions:

1. Preheat oven to 180 degrees/gas mark 4.

2. Mix oil, vinegar, soy sauce and spices in a small bowl or measuring cup. Put kale in a roasting tray, pour the mixture over kale, and mix well (with hands is easiest). Ensure kale is spread out evenly in a single layer, use another pan if there is too much.

3. Bake for 10 minutes, check crispiness, and bake for 5-10 minutes more if required. Sprinkle over the salt just before serving.

Tortillas

20 Feb

Makes 8

  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1tsp salt
  • 2tsp vegetable oil
  • 3/4 cup soya milk (room temperature)

1. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to soya milk and whisk briefly to incorporate. Gradually add milk to flour and work mixture into a dough.

2. Turn out onto a floured surface and knead for 2 minutes. Return dough to bowl, cover with a damp cloth and rest for 15mins.

3. Divide dough into 8 balls. Cover with a cloth and let rest for another 15 mins.

4. On a floured surface, pat each ball into a 5 inch circle and roll out to a 7/8 inch tortilla a little less than a 1/4 inch thick. Cook in a DRY skillet or heavy bottomed frying pan for a few seconds on each side until you see the tortilla blister.

Perfect with our yummy falafels and zingy tomato and chili salsa!

Simple tomato chili salsa

20 Feb

Serves 4

  • 5 ripe plum tomatoes, roughly chopped
  • 1 red chili deseeded and finely chopped (leave seeds in if you like it hot!)
  • 1 small red onion, very finely chopped
  • 2tbsp sundried tomato paste
  • 2 tbsps chopped fresh flat leaf parsley
  • 1 tbsp lime juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt

1. Mix all ingredients together then squeeze over the lime juice.

A perfect partner for zingy falafels!

Falafel

20 Feb

Serves 4

  • 400g can chickpeas (drained)
  • 2 garlic cloves minced
  • 1 small red onion roudhly chopped
  • Handful flat leaf parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp harissa paste or chili powder
  • 2tbsp plain flour
  • 2tbsp sunflower/rapeseed oil
  • 1/2 tsp salt

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor with onion, garlic, parsley, spices, flour and salt.

2. Form into little falafels (about 1 1/2 inch diameter). Keeping them small gives a crispier texture.

3. Heat oil in frying pan and fry falafels over a medium heat for around 6 minutes on each side or until golden all over.

Try making our simple tomato chili salsa to accompany your falafels, a perfect combination!


Carrot Soup

20 Feb

Serves 4

  • 2tsp cumin seeds
  • 2tsp coriander seeds
  • 2tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red chilli or 2tsp chili seeds
  • 600g carrots, washed and grated
  • 140g split red lentils
  • 1 1/2 litre hot vegetable stock
  • Salt and pepper to taste
  • Fresh coriander to garnish

1. Heat large saucepan and dry fry cumin and coriander seeds for 1 minute until they start to jump around the pan.

2. Add olive oil into pan and heat for 1 minute. Take care to ensure the seeds do not brown. Add onion, garlic and chili and fry over a low heat until onions are soft golden, around 10 minutes.

3. Add all other ingredients and simmer for 20-30 minutes until carrots and lentils have softened. Whizz up in the pan with a stick blender or transfer bit by bit into a food processor to blend.

4. Season to taste and garnish with fresh coriander. Perfect served with dumplins or crusty bread!