Tuesday 26 April 2011

Artichoke Tortilla

Mix:
200g of steamed potato cubes
100g red onion, fried until soft
100g drained marinated artichokes cut in half
20g chopped fresh chives
20g chopped fresh parsely
3-4 garlic cloves sliced and fried

place all the cooked ingredients into an oiled flan dish


Mix 6 eggs in a jug and pour over the artichoke mix


Bake in a hot oven for 30 min
Serve with salad

Lentil Soup


Mix the following and bring to the boil until the lentils are cooked:

200g washed and drained lentils
100g sliced onions
2 large crushed garlic cloves
2 liters veg stock
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili flakes
salt to taste


Once the lentils are cooked reduce the heat and simmer for 30 min stirring occasionally

Fry sliced garlic and add to the soup before serving

Thursday 21 April 2011

Feta, Corriander and Roasted Red Pepper Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour
2 oz sunflower spread
4 oz of feta cheese  (or vegan equivalent) 
100 ml yogurt
200 ml milk
1 chopped roasted red pepper with skin removed
20g of chopped fresh corriander or parsely
1/2 tsp bicarbonate of soda
 1 tsp cream of tartar
Paprika


Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar
Add the feta, red pepper and corriander and mix 
Pour the milk and yogurt in and stir gently
Fill muffin cases to the top , sprinkle with paprika and bake for 16 minutes (depends on oven)
Eat staright from the oven :-)
Best kept in the fridge, so take out of the fridge before consuming.
Can be rehaeated in the oven for 8-10min.



Wednesday 20 April 2011

Cheese and Mustard Scoffins



Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour
2 oz sunflower spread
4 oz of cheese (Cheddar or vegan equivalent) 
100 ml yogurt
200 ml milk
2 tsp mustard
1/2 tsp bicarbonate of soda
 1 tsp cream of tartar

Rub the fat into the flour until it resembles breadcrumbs
Add the cheese, bicarbonate of soda and cream of tartar and mix

Create a well and add the mustard,  yogurt and milk and fold the mixture gently  until all the flour is combined
Divide the mixture into muffin cases
Bake for 15-20 min 

Easter Scoffins


Put the oven on at 180 C ( with fan, or 200 C without)


8 oz flour
2 oz sunflower spread
4 oz mixed dried fruit (sultanas, currents, orange peel)
200 ml soya milk
1tsp orange extract
1tsp lemon extract
1tsp orange zest
1tsp lemon zest
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
2 oz sugar (optional)

Rub the sunflower spread into the flour until it resembles bread crumbs.
Add the bicarbonate of soda,  cream of tartar, the dried fruit, half the lemon and orange zests; and the sugar if you are using it and mix.
Create a well in the middle and pour all the milk into the well, and the orange and lemon extract in & mix gently, don't over mix.
Fill muffin cases to the top and sprinkle the remaining orange and lemon zest on top.
Bake for 15-20 min (depends on the size and the oven).




Wednesday 13 April 2011

Chocolate Ginger Cupcakes

 Put the oven on at 180 C (without fan)
200 g of stem ginger (in syrup) chopped into small cubes 

Weigh out and sieve the dry ingredients: 
150 g plain flour
20 g coco powder
3/4 bicarbonate of soda
Mix:
140 g of soft dark brown sugar
60 g sunflower spread
1 tsp vanilla extract

 Measure out 60 ml yogurt and 120 ml milk (soya or cow works) and add to the sugar and spread mix;
add 1 egg or 1 vegan egg replacer to the mixture.

Add the dry ingredients to the wet ingredients and mix gently with a metal spoon, don't over mix or you'll end up with heavy cakes. 

Add the chopped ginger and spoon the mixture into cupcake cases
Bake for 25 min



Sunday 10 April 2011

Record Cake Stand



Cheezy Waffles



6 oz self raising flour
2 eggs
1/2 pint milk (I used soya)
4 oz grated cheese ( I used Cheddar)
dried parsley to taste
dried chili flakes to taste
Or subsititue the parsely and chilli with mustard

-Turn the waffle maker on to heat up. Don't forget to oil it well to prevent the waffles sticking.
-Separate the eggs, and whisk the egg whites till they form stiff peaks
-Mix the egg yolks, milk, cheese, parsley and chili flakes
- Add the flour and whisked egg whites to the milk mixture in two parts, stir in gently. Don't over mix otherwise you will beat the air out of the egg whites.

 -Pour the mixture onto the hot waffle plate and cook, you may find you need to leave it longer than the instruction say to get a nice crispy waffle.

- Serve & eat while hot with extra grated cheese on top and tomato relish

Sweet Potato Cakes



1 Kg of steamed or boiled sweet potatoes, peeled and chopped
1 medium red onion
50g chopped coriander
100 g flour
chili to taste


Mix all the ingredients, by hand or with a potato masher
Form into palm sized patties
Bake in the oven for 20-30 min
Serve with salad and relish