Cheesy Summer Vegetable Bake

Dinners like this are best in the summer, fast easy and you can conveniently grab most of these ingredients at the supermarket or from your back garden or allotment if you’re someone who love to plant your own vegetables. Of course you can make this recipe all year long, not just in the summertime. GoContinue reading “Cheesy Summer Vegetable Bake”

Creamy Pumpkin/ Butternut Squash

This is pumpkin although using butternut would be better I think! t’s more creamy than pumpkin. This is an experiment for me, I remember doing this for my children when they were babies, not with cheese only butter. The silly thing is, I use grated Parmesan soya cheese which didn’t melt instead of cream cheese.Continue reading “Creamy Pumpkin/ Butternut Squash”

Cinnamon Doughnuts Cookies

Ingredients 175 g/6 oz/ 1/2 cups/ plain-all purpose or splelt flour 75 g/ 2 1/2 oz 1/2 cup castor (superfine) sugar 1 tbsp ground cinnamon 150 g/5 oz/ 2/3 cup vegan butter cubed at room temperature 1 vegan egg 2 tbsp demerara sugar Method 1.Preheat the oven 180°C (160°C fan))/350°/ gas 4 and line bakingContinue reading “Cinnamon Doughnuts Cookies”

Apple and Calvados Cakes

The subtle bouquet of calvados (normally Apple brandy) and the earthly, fruity flavour of quince add depth to tea time cakes. Quince paste is always available, but when the fruit is in season replace a third of the chopped apple with finely grated fresh quince to add extra flavour. Ingredients 250g/9oz cooking apple, peeled andContinue reading “Apple and Calvados Cakes”

Vegan Mayonnaise

Ingredients Make about 250 ml/8 fl oz 225 g/8oz siken tofu, drained 2 tbsp light olive oil 1 tbsp lemon juice, 1/2 tsp salt 1 tsp Dijon mustard Method Blend all the ingredients in a blender until smooth and creamy. Store in the refrigerator for up to a week. For added excitement add garlic, freshContinue reading “Vegan Mayonnaise”

Vegetable Muffins

Onions, Courgettes, Cream Cheese and herbs have a healthy appeal. When combined in these vegetarian muffins, they have a sharp and tangy flavour and a moist texture. Serve them warm to accompany finger food. Keep for up to two days in an airtight container. Ingredients 150g/5 oz courgettes (zucchini ) 250g/9 oz/2 1/2 cups self-raisingContinue reading “Vegetable Muffins”

Creamy Potato Salad with Cheese

Ingredients 8 medium potatoes, wash and chopped with skin in bite size 2 medium carrots, chopped in medium chunks or cubes 1 cup Vegan grated, cheese 1/2 cup vegan mayonnaise pinch of salt Handful of chives, chopped 1 tsp black pepper Method Full large pot with water to cover chopped potatoes (about halfway). Add potatoesContinue reading “Creamy Potato Salad with Cheese”

Zuppa Inglese

Make or buy your own panettone or brioche to buy this your It may be a bit difficult finding it sometimes inthe free-from section in the supermarket, if not make your own.. Ingredients 250 g/9 oz plain panettone or brioche 4 vegan eggs 100 g /4 oz sugar 5000 ml/1 pt/2 cups oats milk 75Continue reading “Zuppa Inglese”

Potato Peel

Sometimes we prepare dishes with potatoes that need to have the skin removed, once we peel skin from potatoes we dump it in the food pin right! Since we’re under lockdown I’m thinking of how can I be more creative with my recipes and save food instead of waisting food, I decided to keep theContinue reading “Potato Peel”

Spaghetti with Lemon

This is the dish to make when you get home and find there’s nothing to eat, if you keep spaghetti and olive oil in in the store cupboard (pantry), and garlic and lemons in the vegetables rack, you can prepare this delicious meal in minutes. You can also add some freshly grated vegan Parmesan cheeseContinue reading “Spaghetti with Lemon”