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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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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!

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!