Lentil & Cashew Nut Roast

Ingredients:

200g red lentils,
450ml vegetable stock,
1 bay leaf,
100g unsalted cashew nuts,
2 onions, finely chopped
1 red pepper, finely chopped
1 carrot, grated
1 garlic clove, crushed
1 tbsp lemon juice,
75g grated cheese,
100g breadcrumbs,
3 tbsps parsley,
1 egg

Method:

1. Add lentils, stock & bay leaf to a pan & bring to the boil. Cover & allow to simmer for 10-15 mins until the stock has been absorbed.
2. Toast cashew nuts in a dry frying pan for a few minutes & chop roughly.
3. Preheat oven to 190C.
4. Add some oil to frying pan & fry onions for a few minutes before adding, pepper, carrot, garlic and frying until soft.
5. Mix together in a large bowl the cooked lentils, fried vegetables & all the other ingredients.
6. Put into a greased loaf tin & cover with foil.
7. Bake for 30 minutes, remove foil & bake for a further 30 minutes.
8. Allow to rest for 10-15 minutes before slicing.

Serve with gravy, vegetables, potatoes as an alternative to meat for a Sunday roast.

Kids Fruit Pizzas

Ingredients:

Base: 4 Tortilla wraps

Sauce: 125ml yoghurt (I used dairy-free coconut based yoghurt),
1 tsp runny honey,
half teaspoon vanilla extract,
3/4 teaspoon orange juice

Fruit: Any fruit, but berries, chopped apple, tinned pineapple chunks, tinned mandarin slices all work well

Method:

1. Using a round biscuit cutter, cut the tortilla wraps.
2. Mix together in a bowl the sauce ingredients.
3. Spread the sauce on the tortilla rounds.
4. Top with the prepared fruit.

Lavender & Rhubarb Cake

Ingredients:

Cake:

6 eggs

pinch of salt

175g caster sugar

150g plain flour

125g butter

2 tsp lavender buds

Filling:

8x foot long rhubarb stalks

200g caster sugar

50g butter

1 heaped tbsp cornflour

3 eggs

red food colouring

Method:

1. Preheat oven to 160C.
2. Place the eggs, salt and sugar into a mixing bowl and whisk until there is lots of air in the mix and it almost stands in peaks.
3. Melt the butter and sieve the flour, then add them and the lavender buds to the mix, folding in gently.
4. Split the mix between 3 cake tins.
5. Bake for about 15 minutes, until golden brown and the skewer comes out clean.
6. Allow to cool for a few minutes before removing from the tins to cool completely.
7. Chop the rhubarb into centimetre slices and add to a pan with 50g caster sugar, place a lid on the pan and heat gently for 5-10 minutes, occasionally stirring, until the rhubarb is well stewed.
8. Sieve the stewed rhubarb to remove the pulp, you will need to push it through the sieve to maximise the juice you get from the fruit (ideally you require about 200ml).
9. Melt the butter in a clean saucepan.
10. Mix the cornflour with a little of the rhubarb juice. 
11. Add the cornflour, rhubarb juice, lightly beaten eggs and sugar to the pan with the butter and heat gently, stirring constantly until the mixture thickens.
12. If necessary add some red food colouring to get the pink colour.
13. Allow the rhubarb curd to cool, then place the first layer of cake onto a plate, spread a third of the rhubarb curd on top, place a second cake on top, spread another third of the curd on top, add the final cake and spread the rest of the curd on top. Sprinkle with a few lavender buds for decoration & if available a sprig of lavender.

Naan Bread

Ingredients:

200g Greek yoghurt
1/2 tsp salt
200ml water
500g self-raising flour
olive oil for brushing

Method:

1. Put yoghurt & salt in a bowl, add the water & mix well.
2. Add the flour and mix til forms a dough, then knead it to make it smooth.
3. Cut the dough into 8-10 pieces.
4. Roll out the dough until it is about 0.5cm thick into a round or oval shape.
5. Heat frying pan over a medium heat.
6. Brush one side with oil & place that side face down in the pan.
7. Brush the other side of the naan with oil.
8. Cook for 1-2 mins either side until golden brown, puffed up & cooked through.

Enjoy with a tasty curry or kebab

Slow Cooked Lentil Ragu

Ingredients:

2 onions

2 carrots

3 celery stick

2 red peppers

200g dried red lentils

200g dried green lentils

3 tins chopped tomatoes

100g tomato puree

700ml vegetable stock (made with 2 OXO cubes)

2 tbsp vegetarian Worcestershire sauce

2 tbsp mixed herbs

Method:

1. Chop onions, carrots & celery into chunks.
2. Add all the ingredients to the slow cooker and stir together.
3. Cook on low for 5-7 hours until the lentils are cooks and the sauce is thick.

Occasionally extra liquid may need to be added before the end of the cooking time. If there is too much liquid, you can leave the lid off for the last hour to allow some excess water to boil off.

Ideal to serve with rice or pasta or jacket potatoes. Great sauce for a lasagne too.

Bakewell Tart

Ingredients:

250g puff pastry (shop bought or have a go at making your own HERE)

1 heaped tbsp raspberry, strawberry or cherry jam

125g butter

125g caster sugar

100g ground almonds

25g plain flour

1 egg, beaten

half a dozen glace cherries or almond slices for decorating

Method:

1. Preheat oven to 180C.
2. Roll the pastry into a round to line your baking tin or flan dish (15-20cm in diameter is perfect). You will want to line the bottom & sides.
3. Place the pastry into the tin, pressing into & up the sides of the tin.
4. Place a piece of greaseproof paper onto the pastry & place your baking beans/weights on top (also know as baking blind).
5. Place in the oven for 15-20 minutes.
6. Meanwhile, melt the butter in a pan.
7. Mix together the ground almonds, plain flour & caster sugar in a bowl. 
8. Add the butter & beaten egg & mix well.
9. Once your pastry base is removed from the oven, remove the greaseproof paper & baking beans, allow to cool for 5 minutes. 
10. Reduce the oven heat to 160C.
11. Add the filling & decorate the top with excess pastry, glace cherries & sliced almonds.
12. Bake in the oven until firm & golden brown, approx 45 minutes to an hour.

Homemade Baked Beans

Ingredients:

4x 400g tins of haricot beans (can also be made with any other types of tinned beans)
4 bay leaves
2 onions, finely sliced
4 cloves of garlic, crushed
2 carrots, grated
300ml vegetable stock (made mine with 1 veg OXO cube)
2 x 400g tins of chopped tomatoes
2 tbsp soy sauce
1 tsp paprika
pinch of ground cloves
black pepper
1 tsp black treacle

Method:

1. Put all the ingredients into the slow cooker.
2. Mix together well & cook on low for 8 hours or on high for 4 hours.

NB If you make a huge batch you can freeze in portions.

This recipe is soooo simple but yet as delicious if not more delicious than tinned baked beans.

Vegan Chocolate Orange Brownie

Ingredients:

250g plain flour

350g demerara sugar

65g cocoa powder

1 tsp baking powder

1 tsp salt

250ml water

250ml vegetable oil

12 drops of orange essential oil

Method:

1. Preheat oven to 180C.
2. In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.
3. Pour in water, vegetable oil & orange essential oil & mix well.
4. Spread into a baking tin.
5. Bake for 25-30 minutes.
6. Allow to cool before cutting into squares.

Vegan Mint Chocolate Brownies

Ingredients:

250g plain flour

350g demerara sugar

65g cocoa powder

1 tsp baking powder

1 tsp salt

250ml water

250ml vegetable oil

6 drops of peppermint essential oil

Method:

1. Preheat oven to 180C.
2. In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.
3. Pour in water, vegetable oil & peppermint essential oil & mix well.
4. Spread into a baking tin.
5. Bake for 25-30 minutes.
6. Allow to cool before cutting into squares.

Carrot & Coriander Soup

Ingredients:

600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin

Method:

1. Heat the oil gently in a large pan & fry the onion until soft.
2. Add the carrots & celery to the pan & fry for a few minutes.
3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

Lemon Honey Popcorn

Ingredients:

Popcorn
1 tbsp olive oil
3-4 drops of Young Living Lemon essential oil (can also use lime or orange)
1 tsp runny honey

Method:

1. Heat the oil gently in the bottom of a pan (must be a pan with a lid). Once the bottom of the pan is covered with oil, put enough popcorn in to cover the bottom of the pan & place the lid on the pan.
2. Watch and wait until the corn begins popping & once it has finished turn the heat off & place in a large mixing bowl.
3. Mix the oil with the honey on a teaspoon and mix through the popcorn until evenly coated.

Great to eat with a good film!

NB I use Young Living Essential Oil due to it's known high quality grade & assurance that it is 100% pure essential oil, so completely safe to ingest. Other oils may not be safe to ingest.

Mint, Pea & Halloumi Pearl Barley Stew

I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.

Ingredients:

2 small/medium onions, chopped
2 garlic cloves, crushed
olive oil
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
black pepper
400g frozen peas

Method:

1. Heat a tbsp oil in a pan, fry the onions for a few minutes.
2. Add the garlic and lemon zest and fry for another minute.
3. Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
4. Allow to simmer for about 30 minutes.
5. Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
6. After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
7. Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. 
8. Serve the pearl barley stew in a bowl with the halloumi slices on top.

DELICIOUS!

Chive & Mint Potato Salad

A dish that is great to go with a BBQ or as part of a fork buffet.

Ingredients:

2kg new potatoes
2 red onions, sliced thinly
bunch of chives, chopped
3 large stalks of mint, chopped
2 tbsps of mayonnaise
3 tbsps of olive oil
pepper
1 tsp of mustard powder

Method:

1. Half the potatoes and place in pan of water, bringing to the boil.
2. Simmer for 20 mins or until soft but firm.
3. Whilst potatoes are cooking, prepare the dressing - place the mayonnaise, olive oil, mustard powder and black pepper in a large bowl and mix well. Add the onions and herbs and mix well.
4. When potatoes are cooked, drain and rinse with cold water.
5. Add the potatoes to the dressing and mix until the potatoes are evenly covered with the dressing.

Serve either warm or chilled as part of a buffet or BBQ.

Pear Jam

Ingredients:

2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored

2 oranges, zested & juiced

1 kg jam sugar

750 ml water

Method:

1. Place 2-3 plates in the fridge.
2. Preheat oven to 140C.
3. Place all the prepared fruit, orange zest & juice and the water into a large pan.
4. Simmer until the pears are soft.
5. Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
6. Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
7. Turn up the heat & allow to boil hard for 10-15 minutes.
8. Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
9. Once ready put into the jars & seal.
10. Store in a cool, dark place until ready to use, then refrigerate.

Potato & Spinach Bake

Ingredients:

1 kg potato, chopped into inch cubes
1 small swede, peeled & chopped
2 carrots, peeled & chopped
200g spinach
handful of grated cheese
500ml vegetable stock (made with 2 OXO cubes)
black pepper

Method:

1. Preheat oven to 180C.
2. Parboil the potatoes in boiling water for about 5 minutes.
3. Part steam the vegetables also for about 5 minutes until they begin to soften slightly.
4. Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.
5. Pour over the vegetable stock.
6. Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.

Handmade Coleslaw

Ingredients:

1/2 white cabbage, shredded

4 carrots, peeled & grated

1 small red onion or 1/2 a large red onion, sliced finely

6 tbsp mayonnaise

1 tsp mustard powder

2 tbsp lemon juice

black pepper

Method:

1. Place the prepared vegetables in a large bowl and mix well.
2. Add the mayonnaise, mustard & lemon juice and again stir well to coat everything in the dressing.
3. Chill & serve fresh from the fridge.

NB Will survive a few days in the fridge before being used but best fresh.

Vegetarian Herby Bean Hotpot

Ingredients:

4 large potatoes, sliced
2 onions, finely chopped
2 large carrots, sliced
1 tin chopped tomatoes
1 tin of baked beans
1 tin of kidney beans, drained
2 tbsp tomato puree
1 tbsp mixed herbs
1 handful of grated cheese
1 tbsp olive oil

Method:

1. Preheat oven to 180C.
2. Place the sliced potatoes in a pan of boiling water & simmer for 5 minutes to allow the potatoes to soften.
3. Heat the oil gently in a pan & fry the onion softly, until soft.
4. Add the carrots to the pan & fry for a few minutes.
5. Add the tins of tomatoes, baked beans, kidney beans, tomato puree and mixed herbs to the pan with the onion and carrot.
6. Heat the pan until the mixture is simmering, allow to simmer for 15 minutes.
7. Place into the bottom of an oven proof dish and arrange the sliced potatoes on top.
8. Sprinkle the grated cheese on top of the potatoes.
9. Place in the oven for 30 minutes until the cheese and potatoes on top are golden brown.

Roasted Peppers, Tomato & Goats Cheese Sliders

Ingredients:

6 bread cakes or bread baps or bread rolls (depending on which area of the country you reside in!)
Jar of roasted peppers, chopped
Goat's cheese, crumbled
Slices of edam cheese
1 egg for glazing
Handful of grated cheese

Tomato sauce:

1 tin of chopped tomatoes
1 clove of garlic, crushed
1 tbsp dried basil

Method:

1. Preheat oven to 180C.
2. Make tomato sauce: place tin of tomatoes, garlic & basil in a pan & rapidly simmer to reduce to a nice thick sauce.
3. Cut the bread rolls in half and line the bottom of an oven proof dish with the bottoms of the bread rolls.
4. Place cheese slices over the bread rolls.
5. Spread the tomato sauce on top of the cheese slices.
6. Sprinkle over the chopped peppers and goats.
7. Place the top of the bread rolls back on.
8. Glaze the top with the beaten egg and sprinkle some grated cheese on top.
9. Place in the preheated oven for approximately 30 minutes or until the tops of the bread rolls are golden brown.

Serve with some green salad for a light lunch bite.

Savoury Cheese & Raisin Muffins

We're trying to reduce our sugar intake slightly so thought I'd try and make some savoury things to replace all the biscuits & chocolate we seem to eat. These are delicious and the raisins adds a little natural sweetness.

Ingredients:

250g plain flour
3 1/2 tsps baking powder
1 tsp salt
1 tsp paprika
50g butter
1 egg
250ml milk
120g grated cheese
100g raisins

Method:

1. Preheat oven to 220C.
2. Place flour, baking powder, salt and paprika in a bowl & mix together.
3. Cut the butter into small pieces and using your finger tips rub the flour into the butter.
4. Beat the egg and add the milk mixing together well.
5. Add the milk-egg mix to the dry ingredients and mix thoroughly.
6. Add the grated cheese and raisins and mix well.
7. Place into cupcake cases or a muffin tin.
8. Bake in the oven for 20-25 mins.

Serve with soup or a stew. 

Cut in half and spread some soft cheese on them.

Baiao de Dois - Brazilian Rice & Beans

I lived in Ceara, Brasil for 6 months as part of my gap year....more years ago than I would like to admit, one of the lasting memories from our time there is some of the food we ate & this recipe is a rice & beans dish we ate many times a week.

Ingredients:

1 onion

1 garlic clove

Drizzle of olive oil

1 cup rice

1 tbsp dried coriander

400g tin of black eyed beans

2 cups of stock

Handful of frozen peas

175g mozzarella, chopped into cubes

Method:

1. Heat the oil & gently cook the onion & garlic until soft.
2. Add the rice & coriander with another drizzle of oil & stir until the rice is transparent.
3. Add the beans, stock & peas, bring to gentle simmer & cover the pan.
4. Allow to simmer until all the stock is gone approximately 10 mins. Keep the pan covered & allow to rest for 5 mins.
5. Add the mozzarella & stir in well. 
6. Allow to melt for another 10-15 mins.

In Brazil you would eat this dish with meat, but being a veggie I would often serve some veggie sausages with it, but can be eaten as a dish in it's own right. Also nice cold as a rice salad.