My Black Velvet Cupcakes

This classic cake batter contains a touch of cocoa, and a drops of black food colouring

Preparation Time 15 minutes.Cooking Time 15 minutes.


100g (13 1/2) self-raising gluten-free flour

15g (1/2) cocoa powder

1/2 tsp gluten-free baking powder

115g (4oz) dairy-free unsalted butter, softened

115g (4oz) castor sugar

2 vegan eggs

1 tsp black food colouring

For The Frosting

200g (7oz) dairy-free cream cheese

6 tbsp icing sugar

200ml (7oz) double dairy-free cream

1. Preheat the oven to 180°C (350°F/Gas 4.) Line a bun tray with 12 paper cases.

2.Sift the flour. Cocoa powder, and baking powder together into a large mixing bowl. Add the softened butter, castor sugar, eggs and food colouring. Beat with wooden spoon, electric hand whisk, or mixer until well combined. Spoon the mixture into the cupcake cases, and bake for 15 minutes, or until well risen and the centres spring back when lightly pressed transfer to a wire rack to cool make the frosting, place the cream cheese in a bowl and lightly whip with the icing sugar. Then whisk in the double cream until soft peaks form.

4. Remove a thin layer of cake from the top of each cupcake reserving the scraps. Swirl over the frosting. Crumble the scraps into crumbs and sprinkle over the frosting to decorate.

Chocolate Oreo Ice Cream Cheesecake

No bake oreo cheesecake, this is how you take all the goodness of vegan oreos and transformed them into a cheesecake. Instead of eating them let be creative by using them to make a delicious creamy chocolatey cheesecake. What I love about it’s filled to the brim with oreo cookies, so crunchy, creamy and delicious.


Cookie Crust

250 grams (25 cookies) oreo cookies

60 grams (1/4 cup) unsalted butter

Cheesecake filling

500 grams (2 and 1/2 cups) vegan cream cheese, room temperature

65 grams (1/3 cup) castor sugar

1 teaspoon vanilla extract

240 mo (1 cup) thickened none-dairy heavy whipped cream

60 ml (1/4 cup) none dairy sour cream

150 grams (15 cookies ) oreo cookies chopped


240 mo (1 cup) whipped cream, to decorate

Oreo cookies, to decorate

Oreo cookies, crushed, to decorate


1.Lightly grease on 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.

2.Add Oreo cookies (cream and all) to a food processor and blend then pour over crushed oreos and whiz again until the mixture resembles wet sand.

3.pour oreo mixture into a prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.

4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with and electric mixer until smooth and creamy. Add cream and best for a few minutes or until mixture becom a thick and holds it’s shape. Add sour cream and mix until smooth.

5. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the oreo cookie crust, smooth the top and refigerate for at least 6 hours or overnight.

6.Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini oreo cookies and crushed red cookie crumbs.

Allow your cheesecake to set in fridge for at least 6 hours, or overnight. This recipe has no gelatine but by beating the vegan double cream with an electric mixer the whipped cream will easily allow the cheesecake to hold its shape.

Macaroni Cheese

The key to perfecting this filling favourite lies in the béchamel sauce: make sure it is smooth, creamy, packed with a blend of gooey cheese.


400g (14oz) dried macaroni


85g (3oz) unsalted butter

100g (3 1/2 oz) fresh breadcrumbs

60 (2 oz) plain flour

1 tsp mustard power

Pinch of ground nutmeg

400ml (14fl oz) milk, warmed

175 g (6 oz) cheddar cheese, coarsely grated

100g (3 1/2 oz) vegan mozzarella cheese


1. Bring a large pan of lightly salted water to the boil. Add the macaroni and boil for 2 minutes less than specified on the packet. Drain well and set aside, shaking off any excess water.

2. Meanwhile, preheat the oven to 200°C (400°F/ Gas 6) and grease a large ovenproof serving dish. Melt 30g (1 oz) of the butter in a small pan. Add the breadcrumbs, stir, then remove the pan from the heat and set aside.

3. Melt the remaining butter in a large saucepan over a low heat and stir in the flour. Cook, stirring, for one minute, then stir in the mustard power and nutmeg. Remove the pan from the heat and slowly whisk in the milk. Return the pan to the heat and bring the mixture to the boil, whisking, for 2-3 minutes, or until the béchamel sauce thickens. Remove from the heat. Stir in the cheddar cheese until melted and smooth, then add the macaroni and mozzarella and stir.

4. Transfer the mixture to the prepared dish and smooth the surface. Toss the breadcrumbs with the Parmesan cheese and sprinkle over the top. Place the dish on a baking tray and bake for 25 minutes, or until heated through and golden brown on top. Leave to stand for 2 minutes, then serve straight from the dish.

Greek Country Salad with haloumi

4 vine-riipened tomatoes, rough chopped

few spring onions, chopped

1 Lebanese cucumber thickly sliced

100 g (3 1/2 oz) pitted black kalamata olives

Handful of spinach leaves

250 g (8 oz) haloumi cheese, sliced

For the dressing

4 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and black pepper


Put the tomatoes, Spring onions, cucumber and olives in a bowl. Place the spinach leaves in a bowl and arranged in a large bowl.

Whisk all the dressing ingredients together in a small bowl and season with salt and pepper. Drizzle a little over the salad.

Heat a heavy-based frying pan until hot, add the halloumi slices and cook for 1 minute on top of the salad, Drizzy over the remaining dressing and serve immediately.

Pear and butterscotch frangipane tart

Prep time 45 minutes. Cooking time 40 minutes


50g (1 1/2 oz) castor sugar

Custard or cream to serve

For The Butterscotch Sauce

50g (1 1/2 oz) vegan unsalted butter

50g (1 1/2 oz) muscovado sugar

2 tbs golden syrup

2 tbsp vegan double cream

For The Pastry

200g (7oz) plain flour

100g (3 1/2 oz) butter

1 egg

For The Tart Filling

50g (1 1/2 oz) ground almonds

50g (1 1/2 oz) castor sugar

50g (1 1/2 oz) butter

1 egg

few drops of almond extract

2 pears with stalks, to serve.

I made this for my girls but have no idea what it tastes like due to allergies to almond and pear. I was told it’s delicious! Feel free to give a try Enjoy.


1.Tomake the butterscotch sauce put the butter, sugar and golden syrup into a small saucepan and bring slowly to boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from heat and set aside to cool

2, Make the pastry by rubbing the butter into the flour, then adding enough cold water to bind into a pliable dough. Rest in the refrigerator for 30 minutes, then roll out on a floured surface and use to line 4 tartlet cases about 10cm (4tin) in diameter. Trim the excess with scissors, allowing a little to overhang, and prick all over the base with a fork. I choose to use a tart tin and making it large tart with three pears in the tart.

3.preheat the oven to 180°C (370°F/Gas 4). Line each pastry cases with baking parchment and bake blind for 10 minutes. Remove the baking parchment and beans, brush the pastry with the beaten egg, and return to the oven for 5-10 minutes or until crisp.

4.Spoon 2 tbsp butterscotch sauce into each pastry cases and reserve the rest to serve with the finished tarts. To make the frangipane, whisk together all the tart filling ingredients except the pears until light spoon into the pastry cases to come halfway up the sides.

5. Peel the pears and cut in half through the stalk. Carefully remove the core, then slice along the length like a fan, without cutting all the way through at the stalk end. Use half a pear to top each tartlet, smuggling it down. Bake for 20 minutes or until the pear and frangipane are both cooked. Leave to cool a little.

6. Heat the castor sugar in a small pan, shaking occasionally, until it has liquidfied and turned light brown. Pour onto a none stick baking mat in thin layer and leave to cool for a few minutes. When set, break into. Shards. Serve the tablets with a pool of butterscotch sauce, a quenelle of vegan clotted cream, and caramel shard.

Lettuce and avocado walnut salad


1 tbsp clear honey

125g (4 oz walnut halves

1 medium lettuce, shredded

1 medium avocado, sliced

For the dressing

4 tbsp walnut oil

2 tbsp extra virgin, olive oil

1-2 tbsp Sherry vinegar

Salt and black pepper


Heat the honey in a small frying pan, add the walnuts and stir-fry over a medium heat for 2-3 minutes until the nuts are glazed. Tip on to a plate and leave to cool.

Meanwhile, prepare the lettuce in a bowl and the avocado separate in bowl.

Whisk, all dressing ingredients together in a small bowl and season with salt and pepper. Pour over the shredded lettuce and arranged the avocado, and scatter over the glazed walnuts and served immediately.

Not sure how it tastes since I’m allergic to nuts and had to take an antihistamine and wear a mask to prepare because I shouldn’t do it in the first place. I was told it was delicious after been told off for putting myself at risk.


Crunchy Seeded Granary Plait

Make 1 large plaited loaf


150ml soya milk

55g butter

2 tsp marmite (optional)

150ml fresh yeast

1 tsp castor sugar

225 granary gluten-free flour

225g strong white flour gluten free

Plus extra to dust

1 tsp salt

2 eggs

Oil, to grease

2 tbsp sunflower seeds

2 tbsp golden linseeds

1 tbsp flaxseeds

1 tbsp chai seeds

1 tbsp poppy seeds to finish


The idea of making this loaf is to provide as much crunchy texture as possible and giving it that nutty flavour as possible. You certainly will enjoy it my first time making it and it’s delicious with all the different seeds knowing that I couldn’t have this kind of bread from the supermarket because the ingredients usually include nuts and dairy, doing it yourself you’ll enjoy and appreciate it more.

1.Pour the milk into a small saucepan and bring to scalding point over medium heat. Remove from the heat, transfer 2 tbsp to a small bowl and set aside to cool to tepid, about 38°C.

2.Cut the butter into small dice and add to the milk in the pan. Add the Marmite, if using, stir until melted, then leave to cool until tepid. Stir in the buttermilk. Add the yeast and sugar to the tepid milk in the small bowl and dissolve.

3. Mix the flours and salt in a large bowl. Place some of the eggs into a small bowl, beat lightly and add to the flour, along with the yeast mixture and milk and Marmite mixture. Use a cultery knife to distribute the liquid evenly and bring the ingredients together into the dough. When the dough is beginning to form, use your hands to bring it together.

4.Turn onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Put the dough in a very lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place until doubled in size, about 1 hour.

5.Transfer the risen dough back to the work surface and pat it out with the palm of your hand into a rough disc. Scatter all the seeds, except the poppy seeds, over the dough, leaving a clear margin, then gather the edges to encase the seeds.

6. Knock back the dough by kneading until the seeds are distributed evenly throughout the dough, about 1-2 minutes.

7.Divide the dough into 3 equal pieces and shape into a plant place the plant on a lightly oiled baking sheet, cover with lightly oiled cling film and leave to prove in a warm place until risen to at least half in size again, and if you press the dough lightly with your finger, it leaves only a small indentation. Meanwhile, heat the oven to 200°C/gas mark 6.

8.Beat the remaining egg with a fork and sieve it. Brush the risen plaited loaf with the beaten egg and sprinkle over the poppy seeds.

9.Bake in the top third oven for 25-30 minutes until golden, then transfer to a wire rack; it should feel light for it’s size and sound hollow when tapped on the on the underside. If not, return to the oven to cook for a further 5 minutes, upside down. Leave to cool on a wire rack.


Roast Cauliflower Soup


1 large cauliflower cut in small florets

1 large onion chopped in two

3 garlic cloves, peeled and rap in foil paper

1/4 cup of pumpkin seeds roasted

Pinch of black pepper

2 cups of vegetable stock

1 1/2 cups of soya single cream or coconut milk if preferred

Pinch of salt to taste


Preheat oven for cooking time 20-25 minutes.

1.Prepare the cauliflower florets in large baking tray with onion face down and garlics in foil paper and sprinkle with florets with salt and pepper and olive oil and place in heated oven to roast until golden.

2.Place the pumpkin seeds in oven for 10-15 to roast until it’s crunchy.

3.Remove the cauliflower florets from the oven and prepare in a soup maker, or liquidiser with onion, garlics by removing from foil paper adding it to the soup maker, vegetable stock, soya cream and any other seasoning you wish to add to give the taste you required. If it’s in a soup maker it’ll cook and turn off on it own when ready, if it’s in a liquidiser when finished liquidising remove to saucepan and cook for 10-15 minutes, keep back a few florets for decoration and sprinkle with pumpkin seeds. Enjoy with hot homemade seeded bread.

Sweet potatoes Pudding


5 pound(s) grated sweet Potato

3 cups dark brown sugar

3 cups yam flour

3cups cornmeal/polenta

2 cups raisins soaked in red label wine and rum

Pinch of salt

Grated nutmeg

Pinch of mixed spice

1 tbsp vanilla extract

Ground Cinnamon

Ground ginger

Ground cloves

2 cups soy single cream or coconut milk

1/4 cups butter

Preparation time 40 minutes. Cooking time 1 1/2 hour.


1.Peel and grate sweet potatoes, and place in a large bowl

2. Add brown sugar to grated sweet potatoes

3. Add butter to sweet potatoes with your sugar and mix in the butter, sugar and sweet potatoes with wooden spoon, then add fruits, and soya single cream/ or coconut milk.

4. Add flour, continue to mix in the flour, gradually adding the cornmeal/ polenta continue to mix making sure there’s no flour lump.

5. Add all your spices vanilla extract, grated nutmeg, mix spice, ground cinnamon, ground ginger, ground cloves and pinch salt.

Baked for and hour and half

Served with a hot drink of your choice


Chickpeas risotto with vegetables


80g chopped broccoli

40g Brussel sprouts

20 g diced onion

230 ml vegetable stock

20 ml cooking white wine

300g chickpeas rice

40g butter

50g Parmesan, if desired

Salt to taste and pepper


1. Heat vegetable stock in a saucepan

2.Heat the butter in a separate saucepan

3.gently cook the onion, broccoli and Brussels sprouts in the butter for 3 minutes without colouring.

4. Add the chickpeas rice to the pan and the white wine.

5. Gradually add the stock to the mix, stirring continuously between additions, until the mixture becomes thick and creamy and the chickpea rice is cooked, approximately. 15-16 minutes.

6.if desired, add the Parmesan and season to taste and serve.

7.Drizzle with olive oil and sprinkle with coarse ground black pepper if desired.

Benefits of eating Chickpeas

As a rich source of vitamins, minerals and fibre, chickpeas may offer a variety of health benefits, such as improving digestion, adding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and are an excellent replacement for meat in vegetarian and vegan diets. Chickpeas, also known as garbanzo beans, are part of the legume family. While they’ve become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years.

Their nutty taste and grainy texture pairs well with several other foods and ingredients.

As a rich source of vitamins, minerals and fibre, chickpeas may offer a variety of health benefits, such as improving digestion, adding weight management and reducing the risk of several diseases.

Chickpeas help keep your appetite under control. The protein and fibre work synergistically to slow digestion, which helps promote fullness. In addition, protein may increase levels of appetite- reducing hormones in the body.

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