Mixed Berry and Ricotta Tart

Ingredients 1 ½ cups (200g) plain (all purpose) flour gluten free (optional) 185g (6 ounces) cold vegan butter, chopped coarsely 1/4 cup (60ml) iced water, approximately 500g (1pound) soft vegan ricotta cheese 1/3 cup (80ml vegan pouring cream 1/3 cup (75g) castor) sugar 3 vegan eggs 1 tablespoon finely grated lemon rind 200g (6 ½Continue reading “Mixed Berry and Ricotta Tart”

My Cream Coconut Almost Macaroons

Finely grated creamy coconut gives these soft-center Ed cookies a rich creaminess. Cooking the gooey mixture on baking parchment makes sure that the cookies are easily removed from baking sheet. For a tangy flavour, add the grated rind of one lime to the mixture in. The cooked macaroons can be stored in an airtight containerContinue reading “My Cream Coconut Almost Macaroons”

Rosemary risotto with Borlotti Beans

Ingredients: 400g/14 oz can borlotti beans 275g/10 oz packet vegetable risotto 60ml/4 tbsp vegan mascarpone cheese 5ml/1 tsp finely chopped fresh rosemary Method: 1.Drain the beans, rinse under cold water and drain again. Process about two-thirds of the beans to a fairly coarse purée in a food processor or blender. Set the remaining beans aside.Continue reading “Rosemary risotto with Borlotti Beans”

Spaghetti with Raw Tomato and Ricotta Sauce

Ingredients: This wonderfully uncooked sauce goes well with many different kinds of freshly cooked pasta, both long strands such as spaghetti, tagliatelle or linguini, and short shapes such as macaroni, rigatoni or penne. It’s always at its best summer when made rich, sweet plum tomatoes that have ripened on the vine in sun and haveContinue reading “Spaghetti with Raw Tomato and Ricotta Sauce”

Little Chocolate Sponges

Ingredients: 4 vegan eggs ¾ cup (165) castor (superfine) sugar ¾ cup (100g) self raising gluten free flour (optional ) 1/3 cup (35g) cocoa powder 90g (3ounces) vegan butter, melted 1 tablespoon hot water 2/3 cup (160ml) thickened (heavy) vegan cream 2 tablespoons castor (superfine) sugar, extra 1/3 cup (15k) flaked coconut (optional) Chocolate GanacheContinue reading “Little Chocolate Sponges”

Coconut Sponge Cake

Ingredients: 185g (6 ounces) butte, chopped coarsely ¾ cup (165g) castor (superfine) sugar 3 vegan eggs ¾ cup (50g) desiccated coconut 1 ½ cups (225g) self raising gluten free flour 1 teaspoon baking powder 1/3 cup (80ml) vegan milk 2 teaspoon icing (confectioners’s) sugar Raspberry Cream 1 ¼ cup (310ml) pouring vegan cream 1 tablespoonContinue reading “Coconut Sponge Cake”

Spinach & Butternut Squash Bake

Ingredients: 250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes 2 small red onions, each cut into 8 segments 2 tsp light vegetable oil Freshly ground black pepper, to taste For the white sauce 250 ml/9 fl oz vegan milk 20 g/2/3 oz cornflour 1 tsp mustard powder 1 smallContinue reading “Spinach & Butternut Squash Bake”

Rice Paper & Nori Rolls

Ingredients: 50g/1 ¾oz rice noodles 8 rice paper sheets 2 carrots, cut into Matchsticks strips ½ red pepper, deseeded and cut into matchsticks 80g/2 ¼ oz/oz/1/2 cup almonds, finely chopped 1 tbsp chia seeds 1 handful of mint leaves, finely chopped 1 handful of coriander/cilantro leaves, finely chopped 2 nori sheets, cut into quarters SesameContinue reading “Rice Paper & Nori Rolls”

Panzanella Salad

Ingredients 150g good stale brea, about 2-3 days old, diced 2 tablespoons of olive oil 1 small cucumber, roughly chopped 1 red onion, roughly chopped 6 ripe tomatoes, roughly chopped Sea salt and milled black pepper 3 tablespoons caper, chopped 1 handful basil leaves, roughly torn Method: 1.Pre-heat the oven to 200°/C/fan 180° Gas ,MarkContinue reading “Panzanella Salad”