Crispy polenta bites

With Green Tapenade Making tasty finger food for a crowd can be headache- inducing but this recipe is delicious and much of it can be prepared in advance. Make the polenta and tapenade ahead of the time and it will take just 10 minutes or so to cut and fry the squares. Ingredients FOR THEContinue reading “Crispy polenta bites”

Chocolate And Prune Tart

Chocolate was introduced into Britain in the mid-17th century from Mexico, where the Aztecs had mixed it with honey. It remained a luxury drink as long as the price of sugar was high, and was never as popular as coffee or tea. A pie with a chocolate filling like this would have been considered aContinue reading “Chocolate And Prune Tart”

Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat. Ingredients: FOR THE CURRYContinue reading “Rich & Creamy Vegetable Curry”

Doughnut Holes

Ingredients: 250 g/ 9 oz/ 1 2/3 cups strong white Bread flour, plus extra for dusting 60 g /2 oz/ ¼ cup vegan butter, cubed 1 ½ tsp easy blend dried yeast 2 tbsp castor (superfine) sugar 1 tsp fine sea salt 2 vegan eggs 25 g/1 oz/ ¼ cup unsweetened cocoa powder Sunflower oil,Continue reading “Doughnut Holes”

Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well. Ingredients: FOR THE CURRY SAUCE: 3 tablespoons olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 small piece fresh ginger, peeled and finely grated 3 small carrots, diced small 2Continue reading “Crispy crumbled tofu With curry sauce”

Orange and Polenta Crispy Cookies

Polenta gives these cookies a really crisp and crunchy texture Ingredients: ½ cup polenta 2 tablespoons plus 1 ½ teaspoon rice flour ¼ ground almonds ½ teaspoon gluten-free baking powder 2/3 cup confectioners’ sugar 4 tablespoons vegan butter, cubed 1 vegan egg Grated rind 1 orange 3 tablespoons flaked almonds Method: 1.Cover two baking sheetsContinue reading “Orange and Polenta Crispy Cookies”

Stuffed Roast Yam with Spinach

Yam varieties a classified as either “firm” or “soft” when cooked, the former are more dense; the latter varies are more tender and moist, preparation can be as vast the varieties, including boiling, mashing, grilling, roasting and baking. Ingredients: 2lb yam with skin 4 handful of spinach 1 small onion, chopped finely 1 garlic clove,Continue reading “Stuffed Roast Yam with Spinach”

Sweet Potato & Coconut

Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 teaspoon grated, fresh ginger Grated rind and juice of 1 lime 1 red chilli, deseeded and chopped 600 ml (1 pint vegetable stock 400 g (13 oz) can Coconut or soy single cream 150 g (5 oz) baby spinach leaves SaltContinue reading “Sweet Potato & Coconut”

Dulce de Leche Cupcakes

Ingredients: 110g/4oz/1 cup self-raising flour, sifted 110g/4oz/1/2 cup castor (superfine) sugar 110/4oz/ ½ cup vegan butter, softened 2 vegan eggs 1 tsp vanilla extract Ingredients: To Decorate 110 g 4 oz/ ½ cup vegan butter, softened 225 g/8 oz/ 2 cups icing (confectioners ‘s) sugar, plus extra for dusting 225 g/ 8 oz/ 2cups dulceContinue reading “Dulce de Leche Cupcakes”

Cabbalicious tofu dish

Ingredients: 1 small cabbage, shredded 1 small onion, finely chopped 2garlic cloves, finely chopped Block of tofu, cut in cubes 100g barennaked, protein noodles Salt and pepper, to taste Olive oil Method: 1.Season tofu with your chosen seasoning to taste 2.Preheat sauce pan with oil, then add tofu cubes to browned then transfer to dishContinue reading “Cabbalicious tofu dish”