All Recipes
Recipe #2
Apricot, Honey & Vegetable Tagine
Vegetarian
Ingredients
1 Courgette
1 Red Pepper
1 Aubergine
1 Carrot
4 tbsp Olive Oil
1 Red Onion
3 Clove(s) Garlic
15 g Fresh Coriander
3 Tomatoes
2 tbsp Tomato Puree
2 tsp(s) Ras el hanout
1 tbsp Clear Honey
320 g Couscous
120 g Green Lentils
100 g Dried Apricots
10 g Flaked Almonds
50 g Pomegranate Seeds
Serves 6
Method
PREP:
Courgette - Trimmed and Cut into 5cm chunks
Red Pepper - Deseeded and Cut into 5cm chunks
Aubergine - Trimmed and Cut into 5cm chunks
Carrot - Scrubbed and cut into 2.5cm chunks
Red Onion - Finely Chopped
Garlic Cloves, Finely Sliced
Coriander, Finely chop the stalks, leaves whole
Tomatoes, Finely Chopped
390g tin Green Lentils, Drained and Rinsed
Dried Apricots, halved
Flaked Almonds are optional but do add texture
Pomegranate Seeds - Tap back of fruit with a spoon over a bowl, to release the seeds. These are also optional but they add to the colour and flavour.
STEP 1
Preheat the oven to gas 7, 220°C, fan 200°C. Put the courgette, pepper, aubergine and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 35-40 mins until tender.
STEP 2
Meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until golden. Add the garlic and coriander stalks and cook for 10 secs until fragrant. Add the tomatoes, tomato purée, ras el hanout, honey and lemon juice. Season, then stir in 200ml boiling water. Simmer for 10-12 mins, stirring occasionally, until the tomatoes break down into a thick sauce.
STEP 3
Cook the couscous to pack instructions; fluff with a fork.
Add the roasted veg, lentils and apricots to the sauce. Pour in 75ml boiled water; mix well. Reduce the heat to low, cover and cook, stirring occasionally, for 10 mins to allow the flavours to develop.
STEP 4
Divide the couscous between 6 bowls. Top with the tagine and garnish with the coriander leaves, almonds and pomegranate seeds (if using).
Tip: Serve with quinoa or rice to make this dish gluten-free.
Source: Recipe Source
Recipe #5
Coconut & Squash Dhansak
Vegetarian
Ingredients
1 tbsp Vegetable Oil
500 g Butternut Squash
100 g Onion
4 Heaped tbsp Korma Curry Paste
400 g Tin of Chopped Tomatoes
400 g Tin of Light Coconut Milk
1 Packet(s) Mini Naan Bread
400 g Tin of Lentils
200 g Baby Spinach
150 ml Coconut Yoghurt
Serves 4
Method
Prep
Butternut Squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time.
Cooking squash in the microwave is much quicker than on the hob. If you don’t have a microwave, roast the squash in the oven with your previous night’s meal. You’ll save time (and money on your energy bill), and cooked squash keeps in the fridge for up to four days.
You will need extra yogurt for presentation.
STEP 1
Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
STEP 2
Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Source: Recipe Source
Recipe #6
Creamy Vegan Pasta
Vegan
Ingredients
1 1/2 Cup(s) White Beans
3 tbsp Lemon Juice
3 tbsp Olive Oil
1/4 Cup(s) Yeast Flakes
1/4 tsp(s) Onion Powder
1 Clove(s) Garlic
1/4 Cup(s) Vegetable Broth
2 1/2 Cup(s) Small Pasta Shells
1 Handful Pine Nuts
5 Cup(s) Brocoli
Serves 4
Method
PREP
Chop the brocoli, stems and florets. keep stems separate.
Mince Garlic, Toast Pine Nuts, cut 4 lemon wedges when serving.
Rinse & Drain the white beans if canned.
STEP 1
Make the sauce: In a blender, combine the white beans, broth, 3 tbsp lemon juice, 2 tbsp olive oil, nutritional yeast flakes, minced garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
STEP 2
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
STEP 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
STEP 4
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
STEP 5
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
STEP 6
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Source: Recipe Source
Recipe #9
Dark Chocolate Espresso Semolina Pudding
Vegan
Ingredients
600 ml Soy Milk
100 g Semolina
1 tbsp Unsweetened Cocoa Powder
2 tsp(s) Instant Espresso Powder
50 g Light Brown Sugar
100 g Dark Chocolate
1 tsp(s) Vanilla Bean Paste
Serves 6
Method
PREP
Sift the cocoa powder
Fineley chop the chocolate
STEP 1
Take a large heavy-bottomed pot and pour in about 500 millilitres of soy milk.
STEP 2
Put the pot over medium-high heat and let it heat up slowly and gently.
STEP 3
Take a medium bowl and add in the dry semolina, brown sugar, cocoa powder, and the espresso powder, and whisk them together.
STEP 4
As soon as the milk in the pot starts steaming, whisk together the dry semolina with the remaining milk, and pour it into the boiling milk.
STEP 5
At this point, whisk it vigorously, and if needed, lower the heat to medium.
Cook, stirring constantly, for about 3-4 minutes, until thickened and creamy.
STEP 6
Remove from the heat, add in the extra dark chocolate and the vanilla, and whisk quickly until blended.
STEP 7
Divide the pudding between the serving bowls, and let it cool down to your liking.
STEP 8
Top each serving with vegan whipped cream, fresh or frozen berries, and some more dark chocolate, and serve.
Source: Recipe Source
Recipe #7
Lemon curd & yogurt fool
Sweet
Ingredients
300 g Lemon Curd
500 g Greek Yoghurt
200 g raspberries
1 tbsp Icing Sugar
8 Piece(s) Shortbread
Serves 4
Method
STEP 1
Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
STEP 2
Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Serve each dessert with 2 pieces of shortbead.
Source: Recipe Source
Recipe #3
Chunky Fig, Apricot & Prune cake
Sweet
Ingredients
225 g Self Raising Flour
1 tsp(s) Baking Powder
1 Pinch Sea Salt
1 tsp(s) Mixed Spice
150 g Dried Figs
150 g Prunes
150 g Dried Apricots
85 g Orange/Lime Marmalade
1 Zest of Lemon
1 Zest of Orange
200 g Unsalted Butter, Softened
200 g Light Muscovado Sugar
4 Eggs
Serves 12
Method
STEP 1
Lightly grease a 20cm springform cake tin and line with baking parchment. Put the flour, baking powder, salt and spice into a bowl and whisk lightly to aerate and combine.
STEP 2
Use kitchen scissors to cut the dried fruit into chunky pieces – cut each fig into about 6, removing the hard stalk, and each prune and apricot into 2 or 3. Combine them in a bowl. Beat the marmalade with a fork to loosen it, then stir in the lemon and orange zest. Combine the marmalade with the dried fruit.
STEP 3
Put the butter and sugar into a large bowl and beat well until very light and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour/spice mix with each. Fold in the remaining flour with a large metal spoon, then fold in the marmalade and dried fruit as lightly as you can. Try not to overmix it; everything should be just combined.
STEP 4
Spoon into the prepared tin and place in an oven preheated to 160°C/Gas Mark 3. Bake for 1 hour and 30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
Fan Oven 140°
Standard Oven 160°
If you use a larger tin than in the recipe this will reduce the cooking time.
Source: Recipe Source
Recipe #4
Bread & butter pudding
Sweet
Ingredients
250 ml Full Fat Milk
300 ml Double Cream
1 Vanilla Pod
4 Eggs
3 tbsp Caster Sugar
8 Slices White Bread
50 g Salted Butter
50 g Sultanas
50 g Currants
1 Zest of Lemon
2 tbsp Light Muscovado Sugar
Serves 6
Method
STEP 1
Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
STEP 2
Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
STEP 3
Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Source: Recipe Source
Recipe #8
No Bake Berry Cloud Cake
Sweet
Ingredients
408 g Mixed Berry Applesauce (**unsweetened**)
4 1/2 tsp(s) Unflavored gelatin powder
Serves 12
Method
STEP 1
Line an 8 inch square pan with parchment paper.
STEP 2
Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.
STEP 3
Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and smoother. The applesauce should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit for about 5 minutes to cool to room temperature.
STEP 4
Pour applesauce mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak. See photo in post for reference.
STEP 5
Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
STEP 6
Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
** Many fruits don’t work because of their high sugar content (bananas, etc). Fruits with too much water content also don’t work. **
See the original recipe, the source link below, for any more details.
Source: Recipe Source
Recipe #1
Pancakes
Snacks
Ingredients
100 g Plain Flour
2 Large Eggs
300 ml Milk
1 tbsp Vegetable Oil
1 Sprinkle Lemon Juice
1 Sprinkle Caster Sugar
Serves 12
Method
STEP 1
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
STEP 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.
STEP 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
STEP 4
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
STEP 5
Serve with lemon juice/wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Source: Recipe Source