All posts tagged: Vegan

Almond & Plum Cake

It’s a lovely late summer day and I’m making the most of it with this little treat. An almond & plum cake, a truly delicious combination. You see for yourself and give it a go! Ingredients 125g/ 4.4oz butter 3 eggs 125g/ 4.4oz sugar a pinch of salt 200g/ 7oz ground almonds 100g/ 3.5oz flour 1 tbsp baking powder 1.5 dl/ 0.3pt milk 1 orange peel 1 tsp cinnamon 8 plums almond slivers icing sugar Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Pour the mixture into the greased cake tin. Slice and pit the plums and place in a circular pattern onto of the mixture. Scatter the sliced almonds on top and bake for 35 minutes. When it’s cooled down, sprinkle with the icing sugar. Get yourself a cup of coffee, go outside and enjoy a slice (or maybe two slices) of your treat…

Sweet & Salty Summer Salad

With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca. Ingredients 500g/ 17.6oz couscous 600ml/ 1.2pt vegetable stock 5 tbsp olive oil 10-12 apricots 200g/ 7oz pistachio nuts 100g/3.5oz sultanas 1 handful of mint leaves Dressing 5 tbsp olive oil 1 1/2 limes (juiced) (1 tsp of honey if you like) salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon) Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all …

Stuffed Sweet Potaoes

It’s a bit chilly outside! After a stroll (or in my case a jog) in the crisp air…what’s better than coming home to some nice, warm, home cooked food. Ingredients sweet potatoes 2 handfuls of spinach 5 mushrooms 100g feta cheese parmesan cheese 50g pine nuts cress Preheat the oven at 200°C/ 392°F. Halve the sweet potatoes and bake for about 50 minutes. While they’re in the oven, wash and prepare the spinach and the mushrooms. Steam the spinach and fry the mushrooms. When the potatoes are done, reduce the oven to 100°C/ 212°F. Scoop the insides of the potatoes out and add the spinach. Crumble the feta cheese over the mixture and spoon it back into the potato skins. Sprinkle some Parmesan over them and replace into the oven for a further 10 minutes. In the meantime roast your pine nuts. All you need to do now is decorate your potatoes with the nuts and the cress. And there you have it! A perfect warmer upper! Scrumptious!

Grab a Grapefruit…

…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad. Ingredients 4 grapefruits 2 avaocados 2 fennels a handful of lamb’s lettuce dressing 1 tsp cardamom 1/2 a lemon 3 tbsp olive oil 1 tbsp honey salt and pepper Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad. No need to start the year with a guilty conscience. Now enjoy this!

Rustic Pumpkin Pie

Pumpkin is a perfect ingredient for a rustic recipe. With the kids due back from school (it’s absolutely pouring outside), they’ll definitely need a little warming up with some comfort food… The Dough 300g/10oz flour 1 tsp salt 100g/3.5oz butter 10 tbsp water The Filling 1 Onion 1kg/ 2.2lbs Pumpkin The Topping 3 Eggs 3dl/0.6pt Milk a couple of twigs of thyme nutmeg, salt & Pepper pumpkin seeds Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes. …and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese… …the …

Cool Cucumber Gazpacho

Summer has officially begun…sunshine, blue skies, shorts, t-shirts, flip-flops, running under the garden sprinkler (the kids), enjoying long evenings out on the patio (the grown-ups). Here’s an ideal little something to sip in the shade while you enjoy your summer… The Ingredients (about 1.5L/ 2.1pt) 2 cucumbers, peeled, halved, pitted and chopped 3dl/ 0.63pt vegetable stock 1 onion 1 clove of garlic 4tbsp olive oil 100g/ 0.2lbs bread cubes Seasoning a couple of twigs of parsley salt & pepper Make the stock and add to all the ingredients. Purée and add the seasoning. Chill for a couple of hours (if your a little bit better organised than I am, you can prepare it the day before and leave it to chill over night). Thats it, you’re done! Chill! MerkenMerken

Cleansing my Conscience – Quinoa Salad with Peanut Ginger Dressing

After “slightly” indulging on the bank holiday weekend (barbecues & brunches), I’m in need of a healthy…salad!!! But nothing plain please! The transition between weekend and working week is hard enough. This recipe is definitely not plain, quite the opposite and extremely delicious… The Salad 170g quinoa 5dl water 1 red bell pepper 1/2 red onion (forgot to put on my shopping list) 1/4 red cabbage 2 carrots 1 bunch of coriander (none in the shop so I substituted it with mint) 70g cashew nuts The Dressing 65g peanut butter 1 tbsp honey 1 piece of grated ginger 3 tbsp soyasauce 1 tbsp red wine vinegar 1 tsp sesame oil 1 tsp olive oil water if needed Cook the Quinoa in water and leave to cool down. In the meantime chop up the veggies and start the dressing. Warm the peanut butter and honey until liquid (be careful as my first batch burnt to the bottom of the pan), leave to cool and add the rest of the ingredients. If the dressing is to thick, …

Soul Soothing Celery Soup

After an eventful week…one of the cats went missing for 5 days, our younger son bruised his arm badly and had to wear a sling for a couple of days and our youngest caught Scarlet Fever…all that next to the usual organised chaos. I definitely need a little bit of soul food. If you feel the same give this a go! The Ingredients 1 onion 400g/ 1.7cups celery Root 2tbsp olive oil 4dl/ 0.8pint cider or apple juice 5dl/ 1pint  vegetable stock 1,5dl/ 0.3pint cream salt and pepper half a bunch of chervil Chop up the onion and celery root, fry until the onions brown slightly. Add the cider and vegetable stock. Leave to simmer for about 30 minutes. Purée and pour in the cream. Season with salt and pepper. Garnish with chervil and there you have it… …perfect soul food.  

Our Easter Egg Tradition

I’ve just realised that I did a post like this last year, it has obviously become a bit of a family tradition. So here goes for you want to give it a try… All you’ll need is: -eggs (raw) -leaves or grasses -old tights -thread -onion skins While we took our dog out, the kids enjoyed collecting leaves, flowers and even an empty snail shell (not that we could use that for the eggs). Once we got home, we put the leaves and flowers on the eggs. Fixed them with some old tights, tied them up with some thread… …and boiled them for 10 minutes in the onion skins.   Happy Easter!

Brighten up your day with a “Beetroot Bake”

I can’t resist the luscious color of beetroot and as I love an experiment (not always to the delight of the kids)…Here’s my go at a beetroot and feta cheese quiche. Be warned, just the smell while your cooking the onions, beetroot and thyme is absolutely delicious! The Ingredients Dough 150g flour 1/2 tsp salt 50g butter 4-5 tbsp water Quiche 1 red onion 500g/ 17.5 oz beetroot a bunch of thyme olive oil 5tbsp white wine vinegar Topping 5 eggs 250ml/0.5pt(U.S.) double creme salt and pepper 200g/ 7oz feat cheese Make the dough and leave to chill for about 30 minutes. Preheat the oven at 175°C/347°F. Slice the onions and the beetroot. Chop up the thyme. Roll out the dough and place in a greased or paper lined quiche tray and bake for 10minutes. While the base is baking, fry in the onions, Beetroot and thyme. Leave the base and the cooked veggies to cool down, then place the veggies on to the base, pour the topping over them and crumble the feta cheese over …