Hulk Mac ’N’ Cheese

By Rebecca Wilson


250g (2 1/2 cups dried macaroni or any pasta shape will work

140g about 7 blocks frozen chopped spinach

500ml (2 cups non – dairy milk of your choice

100g (1 cup) grated vegan cheese

2 tbsp corflour

Freshly ground black pepper


1 Bring a pan of water to the boil and add the pasta. Cook according to the packet instructions. microwave jug, add the frozen spinach and milk. Cook for three minutes until spinach nearly defrosted and the milk slightly warmed.

3.In a hot frying pan, melt the butter, then add the cornflour, stir and cook for a minute, then add the spinach-milk gradually, whisking continuously. Stir until the sauce is thickened. Remove the pan from the heat and add the grated cheese into the sauce, then set aside until the posts is cooked.

4. Add the drained, cooked pasta to the sauce, stir and serve with extra grating of cheese on top, if you like.

5.Any leftovers will keep for a couple of days. Spoon them into an ovenproof dish, top with more cheese and bake for 15-20 minutes for a delicious pasta bake. Alternatively, if you’re thinking ahead, make extra sauce and reserve some before mixing with pasta. Freeze in portions for up to 3 months for a quick pasta sauce on days when you feeling rushed. Defrost in the microwave with extra splash of milk until piping hot, before stirring through freshly cooked pasta.

Homemade Fresh Garden Soup


2 tbsp butter

5 cups freshly chopped tomatoes

1 onion, finely chopped

4 garlic cloves, finely chopped

1-2 cups vegetable stock

1 cup vegan single cream

2 tbsp tomato purée

2 tbsp cornflour for thickened

1 tsp salt

1 tsp black pepper


Melt butter gently in saucepan. Add onion and fry gently until softened (add garlic along with, if you are using).

Add ‘good’ tablespoon of flour and stir and fry on a low heat, stirring, until it’s a sandy texture. Be careful not to burn!!

Add the stock a little at a time, whisking to keep smooth, until all stock added. Then add tomatoes and tomato puree.Then gradually add your single cream and continue to stir.

Cover and simmer on lowest heat for 1/2 to 1 hour (depends how hungry you are) until tomatoes are well and truly softened and the colour is nice and even. Be sure to stir a good few times to prevent sticking.

You now need to sieve the soup, or even better liquidised the soup, or if you have a  soup maker even better pour all ingredients and leave to cook if not then.pushing with the back of a wooden spoon, stirring and scraping to get all the juices through, then discard the pips, onion and peel.

Return to the heat for a minute or so and add basil, salt, and pepper to taste. Serves 2 to depending on bowl size and appetites!

Pumpkin natural doughnuts


1 cup+1/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/2 tsp salt

1 teaspoon baking powder

3/4 tsp pumpkin spice

1/4 cup pumpkin pie puree

2 1/2 tbsp unsalted butter, melted

1/2 cup oats or soya milk or any type of vegan milk do

For the cinnamon-sugar coating

3 tbsp unsalted butter melted

1 cup sugar

1 1/2 tbsp cinnamon


Preheat oven to 350 degrees (f)

Grease the doughnut pan and set aside.

in a large bowl whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin puree, melted butter and milk. Gently fold the wet mixture into the dry mixture- don’t over mix!

spoon the mixture into the prepared doughnut pan, and bake 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts spring back when lightly pressed. Allow doughnuts to cool for a few seconds then transferred to a wire rack to cool for a few more minutes. In the meantime melt the butter and add sugar and cinnamon and coat each doughnut in the mixture.

My First Three Tier Sanwich Cake


Layer Cake Mix

450g (16 oz) vegan margarine

450g (16 oz) castor sugar

8 eggs

450g (16 oz) self-raising gluten-free flour

2tsp vanilla essence

3tbsp baking powder

3tbsp oats milk

food colorings to suit


285g (10 oz) butter, softned

575g (20 oz) icing sugar

4 tbsp oats milk


1.Preheat your oven to 180° C, 350°F. Gas mark 4. Grease all 5.18cm (7”) layer cake tins.

2.Cut a circle 18cm in diameter from baking parchment and place in the bottom of each tin.

3.In a bowl cream margarine and sugar until light and fluffy.

4.Beat in the eggs, one at time, adding a flour with each.

5.Gently fold in remaining flour and baking powder.

6.Add the vanilla essence and milk.

7.Split the cake mix equally into 5 separate bowls, and add colouring to suit.

8.Placein prepared time and bake for 20-25 minutes.

9.Allow to stand for 5 minutes and turn out the layers onto a cooling rack to cool completely.

10.Whilst the layer are cooling prepare the butter icing.

a.Place the butter in a clean dry bowl and beat gently until softened.

b.Add the sifted icing sugar a little at time until it has all been added to the mix.

c.add themilk and best for a further 2 minutes until light and fluffy

11.When the layers are completely cooled assemble the layer cake, adding a layer of frosting between each layer.

12. Once all five-layers have been assembled take the remaining frosting and cover the top and sides of the cake to complete.

Creamy Carrots and Broccoli

A creamy sauce with cheese makes vegetables so much more appealing. This dish is more like a Christmas holiday, dish when making always go for a vegetable that’ll be around all year round.


2 cups thinly sliced fresh carrots

  • 2 cups fresh broccoli florets
  • 3 vegan eggs
  • 2 cups oats milk
  • 1/4 cup vegan butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) grated vegan cheese, divided
  • 6 cups cubed vegan egg bread


Place the carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. Of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.

Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.

Transfer to a greased 11 x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.



150-200ml vegan milk

20g vegan butter

15g fresh yeast

1 tsp Castor sugar

450g strong white flour

1 tsp salt

1 tbsp Nigella or black onion seeds

150g plain vegan yoghurt

few coriander, mint and flat parsley sprigs oil, to grease


the inclusion of lots of herbs in these naan bread gives them a wonderful fresh flavour. If you freeze the naans at the end of step 4. They can be defrosted, risen and cooked whenever you need them.

1.pour the milk in a small saucepan and bring to a scalding point over a medium heat. Remove from the heat, add the butter and allow to melt. Allow to cool until tepid, about 38°C

2.In a small bowl, mix the yeast with a spoonful or two of the tepid milk, then stir in the sugar. Mix the flour and salt in a large bowl and stir in the nigella seeds. Add the yeast mixture, yoghurt and three quarter of the milk and melted butter mix. Mix throughly, adding enough of the remaining milk to make a soft dough.

3.Tip out onto a work surface and knead the dough for 10 minutes until smooth and elastic. Roughly chop a mixture of herbs, so you can have about 3 tbsp in total, and knead them into the dough. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place for about 1 hour, or until doubled in size.

4. Divide the dough into 8 equal pieces and roll each piece into a large oval, about 3 mm thick. Make sure the dough is not thicker than this, or it will not have a chance to cook through in the pan before the outside becomes too dark. You may need to rest the dough from time while rolling as it may become quite elastic and difficult to roll.

5.Lay the rolled bread on a lightly oiled tray or work surface and cover with lightly oiled cling film. Leave to prove for about 15 minutes, or until they are visible rising again and about 5mm thick. Heat the oven to 120°C/gas mark 1/2.

6.Heat a heavy-based frying pan over medium heat and brush it with oil. Working in batches according to the size of the pan, brush the top of each naan with water and fry for 3 minutes before turning it and brushing the other side with water. Fry the other side for 3 minutes until we’ll brown.

7. Keep warm in a low oven while you cook the remaining bread. Serve warm with curries, or cut into slices and served with Indian spiced dips.


Guinness Vanilla Cake

Delicious moist rich dark cake, a mixture of stout, vanilla power, and dark brown sugar, and cocoa powder. The only mistake I made was my daughter was making some dinner and decided to used the vegan cream cheese that I bought for my cream cheese frosting, I had more than one in the fridge! different brands for different recipes. She used my cream cheese I had to make my frosting. I used softer cream cheese, the frosting was delicious but not thick enough was too runny to frost the cake.


250ml Guinness or dragon stout

250g unsalted vegan butter, dark brown sugar

70g cocoa powder

2 tbsp vanilla power

2 vegan eggs

150g plain vegan yogurt

250g plain gluten-free flour

2 tsp bicarbonate soda

200g castor sugar

a pinch of salt

Stout and Cream Cheese Frosting:

100ml Guinness or dragon stout

60g vegan unsalted butter, softned

120g cream cheese, softned

1/2 teaspoon vanilla extract

300g icing sugar, sifted


Preheat the oven to 160°C/325°F/Gas mark 3. Grease a 900g/2lb loaf tin and line it with baking paper.

Place the Guinness, butter, dark brown sugar in a small saucepan and melt the over a medium heat. Whisk in the cocoa power and vanilla power, then take off the heat and allow to cool a little.

In a large bowl, whisk together the eggs and yoghurt, then add the stout mixture.

Then sift together, the remaining dry ingredients into the bowl and whisk together to combine. Pour into the prepared tin and bake in the oven for about 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.

While the cake is cooling, make the icing: put the Guinness in a small pan and bring to the boil. Boil for about 10-15 minutes, or until the beer has reduced behalf it’s volume. Pour into a container and pop in the fridge to cool down.

In a mixing bowl, beat the soft butter until creamy and light. Add the cream cheese and beat until smooth. Add the vanilla and the sifted icing sugar and beat well. Now add the cooled, reduced Guinness and beat until creamy and light. Turn the cake out of its tin and spread the icing on top.

Cream Spinach with Bacon

you are using fresh mature spinach you’ll need to clean it thoroughly. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.


  • 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
  • 3 to 4 strips of bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped (about 1 teaspoon)
  • A pinch of nutmeg
  • Salt and pepper to taste

For the béchamel sauce

1 tbsp butter

2 tbsp gluten-free flour

1 cup oats milk


1 Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.

Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.

2 Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté.

Add the chopped onion and garlic. Sauté until onions are translucent.

3 Make the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.

Slowly add the milk, whisking continuously, cooking until thick.

4 Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve

Finger Food

Tasty morsels of food tempt the appetite. Serve these sausage rolls, crackers and cheese straws alongside sandwiches, pâtés and cheese at tea time as a filling accompaniment. The salty flavours are winner with children and adults alike.

Sausage rolls

Vegan sausages cut sizes

175g/6 oz/1 1/2 cups plain flour

Pinch of salt

6 oz vegan butter diced

9 oz vegan sausage meat

Vegan egg to glaze


1.To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs.

2.Stir in 45ml/3 tbs cold water and gather into a smooth ball dough wrap with clear film (plastic wrap) and chill for 30 minutes.

3.Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry on a lightly floured surface to make a rectangle about 30 I’m/12in long cut lengthways into two long strips.

4.Divide the sausagemeat into two pieces and, on a lightly floured surface, shape each into a long roll the same length as the pastry. Place aroll on each strip of pastry. Brush the pastry edges with water and fold them over the meat, pressing the edges together to deal them well.

5. Cut each roll into with. Turn the rolls over and, with the seam side down and brush with the egg. Place on a baking sheet and bake for 30 minutes until crisp a d golden. Place on a serving plate and serve hot or transfer to a wire rack to cool

White Chocolate and Pumpkin Seeds and Burberry fruit cookies


1 cup plain gluten-free flour

1 cup gluten-free corn starch flour

1 cup semolina

1/2 cup of vanilla power

2 tbsp sugar

1/4 cup maple syrup

1/2 cup raspberries

1/2 cup Burberry

1/2 white chocolate


Line a 9 x 9 dish with a baking sheet and set aside, combine the flour sugar, and vanilla protein powder in a large bowl. Melt butter in a saucepan with liquid sweetener and pour into the dried ingredients with your choice of vegan milk and mix until it is crumbly, then add your white chocolate, raspberry and Burberry, giving it that sweet and sour taste to it making delicious.

Treacle, Apple and Sponge Pudding


110g/4oz/1/2 cup self-raising gluten-free flour

110g/4oz/1/2 cup dark muscovado sugar

110g/4oz/1/2 cup vegan butter, softened

2 vegan eggs

2 tbsp of ground ginger

2 Bramley apples, peeled cored and chopped

4tbsp of treacle

Vegan custard or heavy cream to serve


1.Preheat the oven to 190°C/170°C fan /375F/Gas 5 and line a small roasting tin with greaseproof paper.

2.Combine the flour, sugar, butter, eggs and spices in a bowl and whisk together for 2 minutes until smooth.

3. Fold in the apple, then scrape the mixture into the prepared tin and ripple through the treacle.

4.Transfer the tin to the oven and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with custard or double cream.

Seasoned sweet Corn on the Cob

When roasting corn it’s best roasted with the husk, I completely forgot to roast my corn with the husk, when roasting in the husk it stops the corn from been charred! If you’re going to try this recipe remember to leave the husk on, when almost cooked remove the husk and add all your reasoning and place in the oven and continue to cook for few more minutes and served with cheese if desired


3 large corn unhusked

3 tbsp unsalted butter

Few sprig of fresh parsley

1 spring onions

Salt to taste

Black pepper

Grated cheese (optional)


Preheat oven 350 degrees f

Place corn cob directly in the oven on the oven rack and roast for 45 minutes, until tender. Then gradually remove the husked when almost cooked and liquidise the parsley and spring onion and add to the corns with salt and pepper to taste and continue to cook for a few more minutes. Served with grated Cheese if desired.

Salted Caramel Profiteroles


50g /1 3/4 oz/1/4 cup vegan butter, cubed

75g/2 @/2 oz/1/2 cup strong white gluten-free bread flour, sieved

2 vegan eggs, beaten

250ml/9 fl, oz/1 cup whipping vegan cream

2 tbsp icing (confectioner’s) sugar

1/2 tsp vanilla extract

100 ml/3 1/2 fl, oz/1/2 cup salted caramel sauce


1.Preheat the oven to 200°C (180°Fan) 400F/ has 6.

Line a baking tray with greaseproof paper and spray lightly with water.

2. Bring the butter and 150 mo of water to the boil. Immediately add the flour and best until it forms a smooth ball. Remove from the heat and incorporate the egg a little at a time to make a glossy paste.

3.Spoon the pastry into a piping bag fitted with a large plain nozzle and pipe 2.5 I’m (1 in) buns onto the baking tray.

4. Bake for 20 minutes until crisp, increasing the temperature to 220°C (200°C Fan)/425F/gas 7 halfway through. Transfer to a wire rack and slice open to allow the steam to escape. Leave to cool completely.

5.Whip the whipping cream with icing sugar and vanilla extract until it holds its shape. Spoon it in the choux buns, then drizzle each one with salted caramel sauce.

Chocolate Ring Doughnuts


250 g/9 oz/1 2/3 cups strong white bread flour, extra for dusting

60 g/2 oz/ 1/4 cup vegan butter cubed

1 1/2 tsp easy blend dried yeast

1 1/2 tbsp castor (superfine) sugar

1 tsp fine sea salt

2 vegan eggs, beaten

Sunflower oil, for deep frying

100 g/3 1/2 oz /2/3 cup dark vegan chocolate 100% cocoa solids

2 tbsp coconut oil / (due coconut allergies I replaced with rice oil)

1 tbsp golden syrup


1. Rub the butter into the flour in the bowl of a free-standing mixer. Add the yeast, sugar salt, eggs and 75 ml of warm water. Mix on medium speed for 12 minutes.

2. Cover the bowl with oiled clingfilm and leave to double in size for 2-3 hours.

3.Knock back the dough, then cover and chill for 4 hours.

4. Divide the dough into 12 balls. Insert your finger into the centre of each one and stretch out the holes, then spread them out on a floured baking tray cover with oiled clingfilm and leave to double in size for 2-3 hours.

5.Preheat the oil in a deep fat fryer, according to the manufacturer’s instructions,to 190°C (375°). Fry the doughnuts in batches for 4 minutes. Turning halfway through. Drain on plenty of kitchen paper and leave to cool.

6.Put the chocolate, coconut oil and golden syrup in a bowl set over a pan of gently simmering water. Add 1 tablespoon of water, then let the ingredients melt together, stirring occasionally.

7.Remove the bowl from the heat and leave to cool a little. Dip the doughnuts in the chocolate icing and transfer to a serving plate.

Slow Cooker Two Cheese Broccoli and Cheddar Soup


Olive oil cooking spray

1/4 cup vegan butter

2 medium onions, chopped

2 1/2 cups soy milk

3 cups vegetable broth

2 cups frozen or fresh broccoli, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic, power

2 cups vegan cheddar cheese, shredded

1 cup vegan mozzarella cheese shreddeded


Grease slow cooker generously by spraying with cooking spray. In a large frying pan on medium heat, sauté onions in butter for 5 minutes, stirring occasionally. Stir in flour, stirring constantly, until it completely covers onions and begins to slightly brown. Slowly stir in 1 1/2 cups of soy milk until mixture is thick, then carefully pour into a slow cooker or soup cooker. Add vegetables broth, broccoli, salt, pepper and garlic powder to slow cooker and mix. Cook on high heat setting for 3-4 hours or until broccoli is tender; soup should be bubbly. Finally, add cheeses and stir until they are thoroughly melted. If needed, season with additional salt and pepper to taste. If you’d like an even creamier and smoother soup, you can blend with an immersion blender or with a blender in batches, to all or some of the soup. Or just with a soup cooker especially if the broccoli is blended and you enjoy having a nice creamy soup with no bits. Depending on your taste and choice of how you like your soup. And serve with a crusty roll.

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.


250g/9oz cooking apple, peeled and cored

grated rind of 1 lemon

45ml/3 tbsp quince paste

75/3 oz/6 tbsp vegan butter, melted

15ml/1 tbsp calvados

225g/8 oz/2 cups plain (all-purpose flour

10ml/2 tsp baking powder

75g/3 oz/scant 1/2 cup castor sugar

1 vegan egg, lightly beaten

60ml/4 tbsp vegan buttermilk

For the quince glaze

45ml/3 tbsp quince or apple jelly

15ml/1 tbsp water

5ml 1tsp lemon juice

30ml/2 tbsp calvados


1.Preheat the oven to 180°C/350° F/ Gas 4. Grease the cups of a large muffin tin (pan) or line them with paper muffins cases.

2.Slice one quarter of the Apple very thinly and reserve in a bowl of water acidulated with a squeeze of lemon. Roughly dice the rest of the apple and set aside in another bowl of acidulated water.

3. In a small pan, gently melt the quince paste with the butter over low heat, mashing the paste with a wooden spoon to break up any little lumps.

4. Remove the pan from the heat. Stir In calvados and set aside.

5. Sift the dry ingredients into a large bowl. In another bowl, stir the egg and the buttermilk together and add the grated lemon rind,

6. Pour the egg mixture into the dry ingredients, with the butter, quince paste and calvados and the chopped apple. Stir until just combined, then spoon into the prepared muffin tin.

7.Press a few slices of apple into the top of each cake. Bake for 25-30 minutes until golden.

8.To make the glaze, put the jelly, water and lemon juice in a small pan, and boil rapidly until slightly thickened. Add the calvados and simmer for about 1 minutes. Brush over the cakes while still warm.

Gingerbread and Orange Tiramisu


300 g;10 1/2 oz/ 2 cups plain flour

160 g/ 5 1/2 oz/1 1/2 stick vegan butter

75 g/ 3 oz/1/2 cup golden caster sugar

110 g/ 4 oz/ 1/3 cup golden syrup

125 g/ 4 1/2 oz cup honey

1 vegan egg

175 ml/ fl. oz/ 3/4 vegan milk

1 1/2 tsp ground ginger

500 ml/1 pint /2 cups whipping cream

500 g/9 oz 1 cups whipping vegan cream

250 g / 9 oz / 1 cup vegan mascarpone

75 g / 3 oz/ 1/3 cup castor sugar

1 orange, diced into small chunks

225 g /8 oz / 1 cup castor sugar

250 ml /9 fl. oz / 1 cup cold water


1.Preheat the oven to 180°C (160°C fan) / 350F/ gas 4.

2.Grease a tin and line with greaseproof paper. Sift together the flour and ground ginger.

3.Whisk the butter and sugar until fluffy. Beat in the honey and golden syrup and mix 2 tbsp of the flour mixture and beat the egg in.

4.Fold in the flour, then follow with the milk. Spoon into the tin and bake for 45 minutes. Combine the water and sugar in a pan and cook over a low heat.

5.Simmer for 5 minutes before adding the orange and cook for 10 minutes. Arrange on a baking tray. Remove the gingerbread and let it cool, then since into triangles.

6.Combine the cream, mascarpone, Marsala and sugar in a bowl and whisk, spread the cream into the base of a glass dish. Arrange the triangles on top. Sprinkle the top with the cocoa powder.

Chocolate Fruit Crumble

A popular desert, the addition of chocolate in the topping makes it even more of a treat, A good way of enticing children to eat a fruit desert.


400 g/14 oz blackberries/or can in natural juice

450 g/1 lb cooking apples, peeled, and sliced thickly

100 g/3 1/2 oz/3/4 cup plain (all-purpose) flour

75 g/2 3/4 oz/1/3 cup vegan butter

50 g/1 3/4 oz/2/3 cup porridge oats

50 g/1 3/4 tbsp castor (superfine) sugar

100 g/3 1/2 oz/2/3 cup vegan chocolate, chips


1.Lighly grease an ovenproof dish with a little butter or margarine.

2.Drain the blackberries if using the can, reserving 4 tbsp of the juice. Place the apples and blackberries in the prepared ovenproof dish with the reserved the BlackBerry juice.

3.Sieve (strain) the flour into a mixing bowl. Cut the butter into small cubes and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the porridge oats, sugar and chocolate chips.

4.Sprinkle the crumble mixture over the apples and blackberries and level the top roughly. Do not press the crumble into fruit.

5.Bake in a preheated oven, 350°F/180°C/Gas Mark 4, for 40-45 minutes or until the topping is golden. Serve hot or cold.

Espresso cupcakes with maple syrup

Strong dark coffee and maple syrup give a bitter edge to the sweetness of these cakes. Drizzle more maple over them while still warm. This recipe uses freshly made express, but you could use your own favorite coffee made at double strength.


250g/9 oz/ 2 1/4 cups plain (all-purpose) flour

10ml/2 tsp baking powder

Pinch of cinnamon

50g/2 oz/ 1/4 cup golden castor ( superfine) sugar

75g/3 oz/6 tbsp vegan butter

1 vegan egg

105 ml/ tbsp pure maple syrup, plus extra for drizzling

105ml/7 tbsp strong coffee

45 ml/3 tbsp vegan buttermilk


1. Preheat the oven to 180°C/350° F/ Had 4. Line a bun tin (pan) with paper cases. Sift the flour, baking power and cinnamon into a large bowl and mix in the sugar.

2. Melt the butter, pour it into another mixing bowl and leave to cool. Beat the egg and stir the egg and stir it into the batter. Add the maple syrup, coffee and buttermilk.

3. Fold the egg mixture lightly into the dry ingredients until just combined. Spoon the mixture into the cases and bake for about 25 minutes. Serve. When with extra Maple syrup drizzle over the top.


The wholesome and satisfying combination of rolled oats and golden syrup makes flapjacks popular with adults and children alike. They are sweet, dense and filling, with a soft, chewy consistency. With so few ingredients, flapjacks are quick to make and guaranteed to please.


175g/6 oz/3/4 cup unsalted vegan butter
50g/2 oz/1/4 cup castor (superfine) sugar
150g/5 oz/scant 1/3 cup golden (light corn)
250g/9 oz/1 ½ cups rolled oats


1.Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a shallow 20cm/8in square baking tin (pan)

2.Place the butter, sugar and syrup in a pan and heat gently until the butter has melted.

3.Add the oats and stir until all the ingredients are combined.

4.Transfer the mixture into the tin and level the surface. Bake for 15-20 minutes, until turning golden. Leave to cool on a wire rack.

Sweet chewy flapjacks



The his easy recipe makes a very light, crisp shortbread with an excellent flavour that’s delicious with a hot cup of vegan chocolate. The lemon and ground sunflower are delicious additions, but I’m sure if you’re not allergic to ground almonds, it’ll be even better but not traditional..

275g/10 oz 2 ½ cups plain l(all-purpose) flour
25g/1 oz/1/4 cup ground sunflower/ ground almonds
225g/8 oz/1 cup vegan butter, softened
75g/3 oz/scant ½ cup castor (superfine) sugar
Grated rind of ½ lemon


Preheat the oven to 180°C/350°F/ Gas 4 and grease a large Swiss roll tin.

2.Sift the flour and the sunflower into a bowl. In another bowl, beat he sugar and butter and lemon rind together until the mixture is soft and light. Add the mixture, then work in together first using a wooden spoon and then your fingers to make a smooth dough.

3.Place the dough in the tin and flatten out. Bake for 20 minuets, or until pale golden brown.

4.Remove from the oven and immediately cut the shortbread into fingers squares while the mixture is soft. Allow to cool a little, then transfer to wire rack and leave until cold. If stored in an airtight container for up to two weeks.

Apple and sour cream crumble muffins..

Two-thirds of the cooking apples in this recipe are chopped and baked in the muffin batter. The remaining apples are sliced and coated in a sweet almond crumble, which makes a delicious crunchy texture for the muffin top. I choose to use sunflower by liquidising until crumbly instead of the almonds due to nuts allergies. Store in an airtight container for up to three days.


3 small cooking apples, peeled and
115g/4oz/1/2 cup castor (superfine)
Sugar, plus 10ml/2 tsp for coating
5ml/1 tsp ground cinnamon
250g/9 oz/2 ¼ cups plain (all-purpose) flour
15ml/1 tbsp vegan butter, melted
2 vegan eggs, beaten
30 ml/2 tbsp vegan sour cream

For the cinnamon crumble..

30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp demerara (raw) sugar
30ml/2 tbsp ground almonds or sunflower seeds crumbled
Pinch of ground cinnamon

1.Preheat the oven to 190°C/375°F/Gas 5.Line the cups of a muffin tin (pan) with paper cases.

2.To make the crumble, mix all the ingredients together in a bowl. Cut one apple into thin crescents, and toss in the crumble. Set aside.

  1. Dice the remaining apples. Sift 10ml/2 tsp sugar and cinnamon the top and set aside.

4.Sift the flour, baking powder and sugar into a bowl. Stir in the melted butter, eggs and sour cream.

  1. Add the apples chunks and lightly fold into the batter.

6.fill the paper cases with the batter, then arrange the crumble-coated apple on top.

7.Bake for 25 minutes until risen and golden. Cool on a wire rack.

Orange Poppy Seed Cakes..

These muffins look attractive on the tea table when baked in large muffin cups without paper cases so the poppy-seed flecked sides are visible. To serve, break open and spread with butter and marmalade. Store without icing in an airtight container for three days.


275g/10oz/2 ½ cups plain (all-purpose) flour
150g/5oz/3/4 cup castor (superfine) sugar
15ml/1 tbsp baking powder
2 vegan eggs
75g/3 oz/6 tbsp vegan butter
75g/3oz/6 tbsp sunflower oil
25ml/1 ½ tbsp poppy seeds
30 ml/2 tbsp orange juice, plus grated rind of 1 ½ oranges
5ml/1 tsp lemon juice, plus grated rind of 1 lemon

For the icing
25g/1 oz/1/4 cup icing (confectioner’s) sugar
15 ml/1 tbsp orange juice


  1. Lightly grease the cups of a muffin tin with the melted butter or line them with paper cases.
  2. Set aside 40 g/1 ½ oz flour. Place the remaining dry ingredients in a mixing bowl. Make a well in the centre.
  3. Mix the eggs, butter, oil, poppy seeds, citrus juices and rinds.
  4. Pour over the dry ingredients. Fold in until just mixed. Leave 1 hour.
  5. Preheat the oven to 180°c/340°F/ Gas 4.
  6. Fold in the reserved flour into the batter but leave it lumpy.
  7. Fill the muffin cups three quarters full. Bake for 25 minutes, until risen and golden.
  8. Leave to stand in the tin for a few minutes, then turn out on to a wire rack to go cold.
  9. To make the icing, mix the icing sugar and orange juice in a bowl. Add a small quantity of water, if needed to make a runny consistency. Drizzle over the cakes.

Sticky gingerbread


225g/8oz/2 cups plain (all-purpose) flour
10ml/2 tsp ground ginger
5ml/1 tsp mixed (apple pie) spice
Pinch of salt
2 pieces preserved stem ginger, drained and chopped
115g/4oz/1/2 cup vegan butter
115g/4oz ½ cup dark muscovado (molasses) sugar,
275g/10oz/scant 1 cup black treacle (molasses)

2 vegan eggs beaten
2.5ml/1/2 tsp bicarbonate soda
30ml/2 tbsp vegan milk, warmed
Butter or cream cheese, to serve


1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in square cake tin (pan), that measures about 7.5cm/3in deep.

2.Sift the flour, ground ginger, mixed spice and salt together into a bowl. Add the stem ginger and toss it in the flour to coat throughly.

3.In a separate bowl, cream the butter and sugar together until fluffy, then gradually beat in the treacle. Add the eggs and the flour mixture.

4.Dissolve the bicarbonate of soda in the milk and gradually beat into the prepared tin and bake for 45 minutes. Reduce the oven temperature to 150°C/300°F/ Gas 2 and bake for a further 30 minutes. To test whether the cake is cooked, insert a metal skewer into the middle: it should come out clean.

5.Cool for 5 minutes in the tin and turn out on a wire rack to cool completely. Keep for two to three days in an airtight container so that the gingerbread becomes sticky and moist. Cut into pieces and serve with butter or cream cheese.

Lemon drizzle cake..

Wonderful moist and lemony, this cake is a favourite at coffee morning and afternoon tea. A lemon and sugar syrup is poured over the cooked cake and allowed to soak through, so that the whole cake is sweet and tangy. Store in a airtight container for up to five days.


Finely grated rind of 2 lemons
175g/6oz/scant 1 cup castor
(Superfine) sugar, plus 5ml/1 tsp
225g/8oz/1 cup unsalted vegan butter, softened
4 vegan eggs
225g/8 oz/2 cups (self-raising) flour
3 ml/1 tsp baking powder
Shredded rind of 1 lemon, to decorate

For the syrup

Juice of 1 lemon
150g/5oz/3/4 cup castor
(Superfine) sugar


1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line base and sides of an 18-20cm/7-8in round deep cake tin (pan) with baking parchment.

2.mix the lemon rind and sugar together in a bowl.

3.In a large bowl, beat the butter with the lemon and sugar mixture until light and fluffy, then beat in the eggs little at a time.

4.Sift the flour and baking powder into the mixture in three batches and beat well.

5.Turn the batter into the prepared tin and smooth the top level. Bake for 1 ½ hours or until the golden brown and springy to the touch.

  1. To make the syrup, slowly beat the juice with the sugar until dissolved.

7.Prick the cake top with a skewer and pour over the syrup. Sprinkle over the shredded lemon rind and 5ml/1 tsp sugar, then leave to cool remove the lining paper.

Apple pie..

If you’re looking for a healthy alternative or fatty or sugary desert, stewed apples make an excellent option. Easy to prepare, stewed apples work well as a slightly sweet topping or as a fruit compote. According to the U.S Department of Agriculture, the average. Adult should half fill their plate of each meal with fruits and vegetables if don’t get a sufficient serving during dinner. A desert of stewed apples can make up for it. How about trying this delicious apple pie! Totally different from all the Apple pies I already made. This is rich sweet pastry apple pie has the texture and taste of cake. Serve with a generous dollop of vegan whipped cream for a slice of heaven..


21 5g/7 ½ oz/scant 2 cups of plain gluten-free
(all-purpose) flour, plus extra for dusting
5 ml/1 tsp baking powder
Pinch of salt
115g/4 oz/1/2 cup cold unsalted vegan butter,
Finely grated rind of ½ lemon
75g/3 oz/scant ½ cup castor (superfine) sugar, plus extra
For sprinkling
2 vegan eggs
3 eating apples, peeled, cored and diced
Ground cinnamon, for sprinkling
Whipped cream, to serve


2.Sift the flour, baking powder and salt into a food processor. Add the butter and grated lemon rind and process briefly. Then add the sugar,1 egg and 1 vegan yolks to the mixture and process to make a soft dough Divide the dough into two pieces, one portion nearly double the size of the other. Pat the dough into two flat cakes. Wrap tightly in a clear film (plastic wrap) and chill for at least 2 hours until firm.

3.preheat the oven to 180°C/350°F Gas 4. Place a baking sheet in the oven and grease a 20cm/8in loose-base flan tin (pan). the large ball of dough between two lightly floured sheets of clear film. Roll out a 25cm/10in round. Discard the top layer of film and lift the dough on the lower piece. Place it face down in the tin. Peel off the film. Press into the tin so that it stands just clear of the top.

  1. Pack with the apples and sprinkle with cinnamon. Roll out the second piece of dough in the same size as the tin. Lay the dough on top of the apples and fold the edges of the bottom piece of dough inward, pressing to seal.
  2. Prick the dough, brush with egg and sprinkle with sugar. Place on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 160°C/325°F/Gas 3 and bake for 25-30 minutes.

Apple Berry Lattice Pie


300 g/10 ½ oz/2 cups plain (all purpose)


2 tbsp light brown sugar

150 g/ 5 ½ oz/ 2/3 cup vegan butter

1 large bramble Apple, peeled and chopped

100 g/3 ½ oz/1/2 cup castor (superfine) sugar

1 tsp ground cinnamon

1 tsp cornflour (cornstarch) slaked with

1 tbsp cold water


1.Mix the flour and sugar together, then rub in the butter until it resembles breadcrumbs. Add just enough cold water to make it palatable dough, then wrap in clingfilm and chill for 30 minutes.

2.Preheat the oven to 190°C (170°C fan) 375°/ gas 5.

3. Put the berries in saucepan with the apple, castor sugar and cinnamon. Add splash of water, then cover and cook for 10 minutes, stirring occasionally. Add the slaked cornflour, then stir over a medium heat until the mixture bubbles and thicken. Leave to cool.

4. Set a third of the pastry aside then roll out the rest on a lightly floured surface. Use it to line a 23 cm (9 in) pie dish spoon in the filling.

5. Roll out the reserved pastry. Use a small square cutter to remove a grid of of holes to make a lattice pattern, then transfer it to the top of the pie and seal with a dab of water trim the excess pastry.

6. Bake the 30 minutes or until the pastry is cooked underneath. And serve with ice cream, custard or cream your choice.

Walnuts cookies:

To be honest, I didn’t bake these cookies my daughter did, I’m allergic to nuts. I wouldn’t go anywhere near nuts! I took pictures of the cookies and she gave me the recipe so could share it with you all..


Serves: 48

225g vegan butter, softened

200g caster sugar

100g dark brown soft sugar

1 vegan egg

1 teaspoon orange zest

2 tablespoons orange juice

300g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

225g chopped cranberries

60g chopped walnuts (optional)


1/2 teaspoon orange zest

3 tablespoons orange juice

200g icing sugar


Prep:20min › Cook:14min › Extra time:1min › Ready in:35min

1. Preheat the oven to 190 C / Gas mark 4.

2. In a large bowl, cream together the butter, caster sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarb and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto greased baking trays. Cookies should be spaced at least 5cm apart.

3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

4. For the icing: In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Banana Cake:

Do you think bananas are boring. Think again ! They’re actually one of the best of all round foods and packed full of goodness. If you love them it’s a bonus because they’re healthy!

Here are five top reasons why you need to include in your diet:

(1) Bananas are packed full nutrients including potassium, Vitamin C, Vitamin B6 and Fibre.

(2) They boost your energy levels-eating just 2 will give you enough energy to out for for 90 minutes.

(3) Bananas help to overcome depression due to high levels of tryptophan, which is converted into Serotonin which makes us feel happy.

(4) As they are high in potassium and low in salt, bananas are created with being able to lower blood pressure and Proctect against heart attacks and strokes.

(5) The high levels of potassium and magnesium makes bananas great at regulating blood pressure. Still not convinced why not try this banana cake and tell me what you think!


3 medium-sized ripe bananas

1 tsp lemon juice

150 g/5 oz soft brown sugar

75 g/3 oz no-dairy margarine

250 g/9 oz self-raising flour

1 tsp ground cinnamon

3 portions egg-replacer

50 g/2 oz walnuts, chopped (optional)

1 tsp each ground cinnamon and castor

Sugar, to decorate


Preheat the oven to 190°C/375°F/Gas mark 5 10 minutes before baking. Lightly oil and line the base of an 18 cm/7 inch deep round cake tin with greaseproof baking paper.

Mash 2 of the bananas in a small bowl, sprinkle with the lemon juice and a heaped tablespoon of the sugar. Mix together lightly and reserve.

Gently heat the remaining sugar and margarine in a small saucepan until the margarine has just melted.

Pour into a small bowl, then allow to cool slightly. Sift the flour and cinnamon into a large bowl and make a well in the centre.

Beat the egg- replacer into the cooled sugar mixture, pour into the well of flour, and mix throughly.

Gently stir in the mashed bananas mixture. Pour half of the mixture into the prepared tin. Thinly slice the remaining bananas and arrange over the cake mixture.

Bake in the preheated oven for 50-55 minutes, or until well risen and golden brown. Allow to cool in the tin, turn out and sprinkle with the ground cinnamon and castor sugar. Serve hot or cold with a jug of chilled vegan cream alternative for pouring, or even toasted with vegan butter.

Caramel apple crumble


Spray oil, for spraying

750 g (1 ½ lb) Bramley

Cooking apples

75 g (3 oz) unsalted vegan butter,

Diced, plus extra for greasing

3 tbsp soft light brown sugar

6 whole cloves

50 g (2 oz) sultanas

75 ml (3 fl oz) cold water

For the crumble topping

75 g (3 oz) rolled oats

75 g (3 oz) plain flour

50 g(2 oz) ground hazelnuts (optional)

50 g (2 oz) soft light brown sugar

2 tsp ground cinnamon

100 g (3 ½ oz) unsalted vegan butter, diced


Lightly oil 4 x 300 ml (1/2 pint) individual baking dishes or cups or one baking dish with spray oil, peel, core and thickly slice the apples and put in a saucepan with the butter, sugar, cloves sultans and measurements water. Cover and cook over a low heat for 5-6 minutes until the apples are just softened. Divide between the prepared dishes or cups.

Put the oats, flour, ground hazelnuts, sugar and cinnamon in a bowl and stir well until combined. Add the butter and rub in with the fingertips until the mixture resembles coarse breadcrumbs. Spoon the crumble topping over the apples mixture and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes until bubbling and golden.

Apple Crumble Tart

450 g/1 lb bramble Apples
Peeled and chopped
50 g/1 ¾ oz/1/4 cup castor (superfine) sugar
1 tbsp cornflour (cornstarch)
1 tbsp ground cinnamon
200 g/7 oz/1 1/3 cups plain (all-purpose) flour
100 g/3 ½ oz/1/2 cup vegan butter, cubed and chilled


150 g/5 oz/2/3 cup vegan butter
100 g/3 ½ oz/2/3 cup plain (all-purpose) flour
50 g/1 ¾ oz/1/4 cup ground almonds (optional)
75 g/2 ½ oz/1/2 cup light brown sugar


1.Preheat the oven to 200°C (180°C fan) 400F/Gas 6. Make the pastry first. Sieve the flour into mixing bowl. Rub in the butter using your fingers until the mixture resembles breadcrumbs.

2 Stir in just enough cold water to bring the pastry together into a pliable dough, then chill for 30 minutes. In a separate bowl, mix together the chopped apples, sugar, cornflour and cinnamon.

3.Roll out the pastry on a lightly floured surface into a large circle. Transfer the pastry to a fluted baking tray, pressing it into the sides, then prick the base with a fork. Spoon the apples over the pastry.

4.Sieve the flour into a large mixing bowl, then rub in the butter. Stir in the almonds if using and brown sugar. Take a handfuls of the topping and squeeze it into a clump, then crumble it over the apples. Fold up the pastry edges and pinch to secure. Bake the tart for 35-40 minutes until golden brown.

Kale and Basil Soup

This soup is perfect for a cold winter afternoon, with some buttered bread rolls, very quick and easy to prepare very little is needed for preparation. Sometimes I have no idea what I’m going to do for dinner! Going through the fridge there’s so many vegetables especially when I’m in the mood for cooking, at the same ‘time I need to eat and if I don’t make use of the these vegetables they will go off. Why not use what you already have in your fridge to make some vegetables soup, the only problem is always make sure you have some snacks, few hours later I felt really hungry as if I haven’t had any dinner at all. Always makes sure cook something else to fill you up, this is more like a starter..


500g (1lb) kale, chopped
Handful of basil, chopped
1 litre (1 ¼ pints) vegetables stock
500ml (2 cups soy single cream or coconut cream)
Sea salt to taste
1 tsp black pepper
1 tsp thyme
1 stalk of spring onions, finely chopped
2 garlic cloves, finely chopped
1 tbsp vegan butter


Combine all the ingredients with vegetables and stock and soy cream or coconut cream and make sure the liquid just about cover the ingredients, you don’t want to have too much liquid or too little, you don’t want it to be too thick or too thin. If you don’t have a soup maker! You’ll need to liquid all your ingredients with the vegetables stock and cream, and transfer to a medium saucepan to continue to simmer under a medium heat for 15-20 minutes season to taste and make any adjustments if it’s too thick or too thin add more cream or vegetables stock to make it to your taste. And serve with bread rolls.

Brioche pudding with ice cream


Make your brioche loaf then cut it in 8 slices

3 vegan eggs, lightly beaten
50 g (2 oz) castor sugar
250 ml (8 oz) vegan milk
250 ml (8 oz) vegan double cream
½ tsp ground mixed spice
25 g (1 oz) vegan butter, melted
1 tsp demerara sugar

For the Ice Cream

750 ml (1 ½ pints) vegan double cream
1 vanilla pod, split
5 vegan egg yolks


First make the ice cream, put the cream and vanilla pod in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Scrape the seeds from the pod into the cream.

Beat the egg yolks and maple syrup together in a bowl, stir in the cream and return to the pan. Heat gently, stirring, until the custard thickens to coat the back of a wooden spoon. Don’t allow to boil. Leave to cool. Freeze in a plastic container, beating every hour, for 5 hours, or until frozen.

Cut the brioche slices diagonally into quarters to form triangles. Arrange, overlapping. In 4 x 250 ml (8 fl oz) baking dishes. Whisk the eggs, castor sugar, milk, cream and spice in a separate bowl. Pour over the brioche slices, pushing pushing them down so flat so that they almost covered. Drizzle over the butter and scatter over the demerara sugar. Leave to soak for 30 minutes.

Set the baking dishes in a large roasting tin. Pour in enough boiling water to come halfway up the sides of the dishes. Bake in a preheated oven, 180°C (350°F), Gas mark 4, for 30 minuets until set and the top is lightly golden. Serve with ice cream.

For classic bread & butter pudding. Replaced the brioche slices with bread. Butter one side, cut diagonally in half and arrange in a 1.5 litre (2 ½ pint) baking dish. Pour over the custard and bake for 45-50 minutes until set.

Broccoli Creamy chives Pie

Sometimes I have no idea what I really want for dinner, I’m a very fussy person especially when it come food! Not knowing what do I really want to eat, I haven’t had pie for a long time I already had some broccoli and a chives so I decided I’ll try some pie with broccoli and chives and so I did and it taste absolutely delicious..


500ml/ 2 cups self-raising flour/gluten free (optional)
1 tbsp vegan butter

Broccoli florets
Vegetable stock cube
125ml/1/2 cup vegan cheese, grated
500ml/2 cups soy single cream
Handful of chives, chopped finely
1 small chilli (optional)
Pinch of salt and black pepper


Knead flour with butter and a pinch of salt and leave one side.
Preheat oven to 200°C/400°/Gas 6. Have a saucepan ready add the soy single cream with cheese pinch of salt, pepper, chives and vegetable stock and keep stirring under a low heat until nice and smooth and creamy then add broccoli keep stirring for 5-10 minutes until broccoli is a nice and tender. Have pastry ready to be rolled on a floured surface and use rolling pin to flatten the pastry and prepare and have it ready to put in the base of the baking dish, then add broccoli and make the pastry top to cover over the broccoli with the rest of the pastry and prick with a fork. And place in the oven and bake for 30-40 minutes.

Orange Spiced Biscuits

These biscuits are very delicious and one of a kind, I decided to make my own unusual
Nutty biscuits by using sunflower seeds and hempseed blending them together.. due to nut allergies and sesame seeds, I was told to avoid most seeds including sunflower and pumpkin taking Antihistamine daily pretty for the rest of my life.. it dampen my system so I’m likely to occasionally experiment with sunflower and pumpkin seeds. As for nuts and sesame definitely not.


150g (1 ½ cups) sun flower combined with hempseed
Blend until smooth and grounded
200g spelt flour
1 tsp bicarbonate soda
1 tsp ground cinnamon
½ tsp ground nutmeg
A pinch of cloves
115 g (1/2 cup) castor sugar)
115 g(1/2 cup) vegan butter
1 orange
1 tsp Apple cider vinegar


1.Preheat the oven to 190°C/375°F/gas 5. Line two baking sheets with greaseproof paper.

2.Combined all the ingredients together including the orange juice and the zest of the orange.

3.Make sure blend the hempseed and sunflower seeds in a small blender until smooth and grounded and add to the ingredients.

4.Use an electric mixer and mix on high speed for a minute.

5.Divide the mixture into small portions and flattened into 5 cm rounds and bake in hot oven for 15-20 minutes until golden.

Chocolate Eclairs

My first attempt at making chocolate Eclairs, was a bit tricky and godly and tiny than the normal ones in the shops..Patisserie cream is the traditional filling for éclairs, but if time is short you can fill them with whipped vegan cream.



150 ml/1/4 pint/2/3 cup water
60 g/2 oz/1/4 cup vegan butter, cut into
Small pieces
90 g/3 oz/3/4 cup strong plain (all-purpose) gluten-free
Flour, (optional) sieved (strained
2 vegan eggs


2 vegan eggs, lightly beaten
50 g/1 ¾ oz/4 tbsp castor sugar (superfine) sugar
2 tbsp cornflour (cornstarch)
300 ml/1/2 pint/ 1 ¼ cups vegan milk
¼ tsp vanilla flavouring (extract)


25 g/1 oz/2 tbsp vegan butter
1 tbsp vegan milk
1 tbsp cocoa powder
100 g/3 ½ oz/1/2 cup icing (confectioners) sugar
A little white vegan chocolate, melted (optional)


1.Lightly grease a baking tray. Place water in a saucepan, add the butter and heat gently until the butter melts. Bring to a boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leave the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into a large piping bag fitted with a 1 cm/1/2 inch plain nozzle (tip).

2.Sprinkle the tray (sheet) with a little water. Pipe the éclairs 7.5 cm/3 inch long, spaced well apart. Bake in a preheated oven, 200°C/ 400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a rack.

3.To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour (cornstarch). Heat the milk until almost boiling and pour on to the eggs, whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the flavouring (extract). Cover with baking parchment and cool. To make the icing, melts the butter with the milk in a pan, remove from and stir in the cocoa powder and sugar. Split the éclairs lengthways

White Chocolate and Brownie Torte

This delicious desert is easy to make guaranteed to appeal to just about everyone. If you can’t buy good quality brownies, use a moist chocolate sponge or make your own. For extra decoration, put a few fresh summer berries such as strawberries or raspberries around the edge or on the centre of the torte.


300g/11oz white vegan chocolate
Broken into pieces

600ml/1 pint 2 ½ cups double (heavy) soy cream

250g/9oz rich chocolate brownies

(Unsweetened) cocoa powder, for dusting


1.Dampen the sides of a 20cm/8in springform tin (pan) and line with a strip of greaseproof (waxed) paper. Put the chocolate in a small pan. Add 150ml/ ¼ pint/2/3 cup of the cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.

2.Break the chocolate brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.

3.Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.

4.Transfer the torte to the refrigerator about 45 minutes before serving to soften slightly. Decorate with a light dusting of cocoa powder just before serving.

Chocolate & Orange Mousse Cake

With a dark chocolate sponge sandwiched together with light creamy orange mousse, this spectacular cake is irresistible and delicious


175 g/6 oz/3/4 cup vegan butter

175 g/6 oz/2/3 cup castor (superfine) sugar

4 vegan eggs, lightly beaten

200 g/7 oz/1 ¾ cups self-raising flour

1 tbsp cocoa powder

50 g/1 ¾ oz dark vegan orange-floured chocolate,


Orange Mousse:

200 ml/7fl oz/3/4 cup freshly squeezed orange juice

3 tbsp water

300 ml/1/2 pint/1 ¼ cups double vegan (heavy) cream

Peeled orange slices, to decorate

1.Grease a 20 cm/8 inch springform are tin (pan) and line the base. Beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition sieve (strain) together the cocoa and flour into the cake mixture. Fold in the chocolate.

2.Pour into the prepared tin (pan) and level the top. Bake in a preheated oven, 180°C/350°F/Gas mark4, for 40 minuets or until springy to the touch. Leave to cool for 5 minutes in the tin (pan), then turn out and leave to cool completely on a wire rack, cut the cold cake into 2 layers.

3.To make the orange mousse, beat the egg yolks and sugar until light, then whisk the orange juice.

4.Whip the the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse.whisk the egg whites until standing in soft peaks, then fold in. Leave in cool place until starting to set, stirring occasionally.

5.Place half of the cake in the tin (pan). Pour in the mousse and press the second cake layer on top. Chill until set. Transfer to a dish, pipe cream rosettes on top and arrange slices in the centre.



6 vegan eggs

2/3 cups (159g) cornflour (cornstarch)

½ cup (75g) plain gluten-free (all-purpose) flour

1/3 cup (50g) gluten-free self-raising flour

3 cups (225g) shredded coconut

Chocolate Icing:

4 cups (649g) icing (Confectioner’s) sugar

½ cup (50g) cocoa powder

15g (1/2 ounce) vegan butter, melted

1 cup (250ml) vegan milk


1.Preheat oven to 180°C/350°F. Grease a 20cm x30cm

(8-inchx12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.

2.Beat the eggs in a large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolves. Fold in triple sifted flours. Spread the mixture into the pan.

3.Bake cake about 35 minutes. Turn cake immediately onto a baking-paper-covered wire rack to cool.

4.Meanwhile, make chocolate icing.

5.Use serrated knife to trim edges from all sides of cake. Cut cake into 20 squares; dip each square in the icing, drain off excess. Toss squares; dip each square in coconut. Place lamingtons onto a wire to set.

Chocolate icing:

Sift icing and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water, stir until icing is of a coating consistency.

Lamingtons will keep in airtight container for up to three days.

Rich Chocolate Brownies

These brownies are packed with both vegan milk and plain chocolate instead of adding sugar to the mixture. Serve them in small squares as they are very rich. When buying plain chocolate, bear in mind that the higher the percentage of cocoa solids, the higher the quality of the chocolate, and the less sugar it contains. The best vegan quality has 💯 percent cocoa solids.


300g/11oz each plain (semisweet) and milk vegan chocolate

175g/6oz/3/4cup unsalted (Sweet) vegan butter

75g/3oz/2/3 cup

Self-raising gluten-free flour

3 Vegan eggs


1.Preheat the oven to 180°C/350°F/Gas 4.Line the base and sides of a 20cm/8in square cake tin (pan) with baking parchment.

2.Break the plain chocolate and 90g/3 ½ oz of the milk chocolate into pieces and put in a heatproof bowl with the butter. Melt over a pan of barley simmering water, stirring frequently.

3.Chop the remaining milk chocolate into chunky pieces. Stir the flour and eggs into the melted chocolate until evenly combined. Stir in half the chopped milk chocolate and turn the mixture into corners. Sprinkle with the remaining chopped chocolate.

4.Bake the brownies for 30-35 minutes, until risen and just firm to the touch. Leave to cool in the tin, then cut the mixture into squares. Store the brownies in an airtight container.

Spinach and tofu Lasagne


4 tbsp olive oil

2 garlic cloves, crushed

2 tsp chopped, thyme

500 g (1 lb) frozen leaf defrosted

Spray oil for oiling

350 g (11 ½ oz) firm tofu, sliced

200 g (7 oz) fresh gluten-free lasagne sheets

Salt and pepper

For Cheese Sauce

1.2 litres (2 pints) vegan milk

2 fresh bay leaves

50 g (2 oz) unsalted vegan butter,

Plus extra for greasing

50 g (2 oz) plain gluten-free flour

250 g (8 oz) vegan cheddar cheese, grated


First make the sauce . Put the milk and bay leaves in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Discard the bay leaves.

Melt the butter in a separate saucepan, add the flour and cook over a medium heat, stirring constantly, for 1 minutes. Gradually stir in the milk and continue to cook, stirring until the mixture boils. Reduce the heat and simmer for 2 minuets. Remove from heat and add most of the cheddar and stir until melted.

Meanwhile, heat the oil in a frying pan, add the garlic, thyme, tofu and salt and pepper and cook over a medium heat, stirring frequently, for 5 minutes until tender. Squeeze out the excess water from the spinach and roughly chop. Stir into the tofu mixture. Remove from the heat.

Lightly oil a 2.5 litre (4 pint) lasagne dish with spray oil. Spread a quarter of the cheese sauce over the base and add one-third of the tofu and spinach mixture and a lasagne sheet. Repeat these layers twice more. Add a final layer of sauce to cover the lasagne and scatter over the remaining cheese. Bake in a preheated oven, 190°C (375°F) Gas mark 5, for 35-40 minutes until browned.

Boiled corns


3 large corn

Vegetable stock

2 tbsp vegan butter

2 stalks spring onion

Pinch of salt

1-2chillies peppers (optional)


Prepare large saucepan with enough vegetables stock, and combine all ingredients with corn and leaves on a medium heat to cook for ½ hours to or until tender. Then remove and drain and served with butter hot and sprinkle with chilli seeds (optional)

Polenta Chocolate Cookies


1 vegan egg

3 tsp vegan butter

2 tbsp instant polenta

2 tbsp plain (all-purpose) gluten free (optional)

½ tsp baking powder gluten free (optional)

2 tbsp vegan chocolate chips


1.preheat the oven to 180°/C/160°C fan/350°F Gas mark 4.

2.In a bowl, whisk the eggs with sugar then add the butter and mix well.

3.Add the polenta (without cooking it before) flour and baking powder.

4.Once the mixture is smooth, take a tablespoon of dough. Quickly forming a ball with your fingers and place on baking sheet. Flatten with a spoon to form the cookie.

5.Space the cookies well on the sheet. Cook for 15 minutes, then add the chocolate chips ( they should stick to the cookies but not melt).

6.Remove from the oven and transfer to a wire rack to cool.

Spring vegetable penne


500 g/1lb/2 cups penne pasta

2 tbsp vegan butter, or olive oil

100 g/3 ½ oz/1/2 cup broccoli

8 asparagus stalks, woody ends snapped off

And cut into short lengths

2 tsp vegan Parmesan, grated


1.Cook the pasta in boiling salted water according to the packet instructions.

2.Meanwhile Heat the butter or oil in a pan and add the vegetables with a splash of the pasta cooking water.

3.Cook gently until the broccoli and asparagus is just tender.

4.Drain the pasta and toss with the vegetables and keep warm.

5.Serve with grated Parmesan.

West Indian Flat Breads

Electric Caribbean food is influenced by a wide range of international cultures. It is the Anglo-Indian connection that brought the Indian flat bread called roti to Trinidad in the West Indies. Serve these simple-to-make breads straight from the pan to accompany spicy seafood chowders, curries, or any other dish that has plenty sauce for mopping up.


450g/1lb/4cup atta or fine whole meal

(Whole-wheat) flour


Baking powder

5ml/1tsp salt

115-150g/4-5oz/8-10 tbsp vegan butter melted


1.Mix the flour, baking powder and salt together in large bowl and make a well in the

Centre. Gradually mix in 300ml/ ½ pint/ 1 ¼ cups water to make a firm dough.

2.Knead on a lightly floured surface until smooth. Place in a lightly oiled bowl clear film (plastic wrap). Leave to stand for 20 minutes.

3.Divide the dough into eight equal pieces and roll each one on a lightly floured surface into an 18 cm/7in round. Brush the surface of each with a little of the melted vegan butter or olive oil, fold in half again. Cover the folded rounds with lightly oiled clear film (plastic wrap) and leave for 10 minutes.

4.Take one roti and roll out on a lightly floured surface into a roundabout 20-23cm/8-9in diameter. Brush both sides with some butter.

5.Heat a griddle or heavy frying pan, add the roti and cook for about 1 minutes. Turn over and cook for 2 minuets, then turn over again and Cook 1 minuets. Wrap in a clean dish towel and to keep while cooking the remaining rotis. Serve warm with Ackee and vegan bacon or your a dish of your choice.

Mississippi Mud Pie

An all-time favourite with chocoholics- the “mud” refers to the gooey, rich chocolate

layer of the cake.


225 g/8 oz/ 2 cups plain (all-purpose flour flour)

25 g/1 oz/1/4 cup cocoa power

150 g/5 ½ oz/2/3 cup vegan butter

25 g/1 oz/5 tsp castor superfine) sugar

About 2 tbsp cold water


175 g/6 oz/3/4 cup vegan butter

350 g/1/2 oz dark muscovado sugar

4 vegan eggs, lightly beaten

4 tbsp cocoa powder, sieved strained)

150 g/5 ½ oz dark vegan chocolate

300ml/1/2 pt single soy (light cream

1 tsp chocolate flavouring (extract)


425 ml/3/4 pint1 ¾ cups vegan double (heavy) cream, whipped

Thick vegan bar of chocolate


1.To make the pastry (pie dough), sieve (strain) the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar enough cold water to mix to a soft dough. Chill for 15 minutes.

2.Roll out the dough on a lightly floured surface and use to line a deep 23 cm/9 inch loose-bottomed flan tin (pan) or ceramic flan dish. Line with foil or baking parchment and baking beans. Baking blind in a preheated oven, 190°C/375°F/Gas Mark 5, for 15 minutes. Remove the beans and foil or paper and cook for a further 10 minutes until crisp.

3. To make the filling, Beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single (light) cream and the chocolate flavouring (extract).

4.Pour the mixture into the cooked pastry case and bake at 170°C/325°F/Gas Mark 3 for 45 minutes or until the filling is set.

5.Leave to cool completely, then transfer the pie to a serving plate, if preferred. Covered with the whipped cream and leave to chill.

6.To make small chocolate curls, use a potato peeler to remove curls from the bar of chocolate.

Decorate the pie and leave to chill.

Raspberry Almond


125g (4 ounces) vegan butter, softened

¾ cup (165g) castor (superfine) sugar

3 vegan eggs

½ cup (75g) plain (all-purpose) (gluten-free) optional

¼ cup (35g) self-raising gluten free flour) optional

½ cup cup (60g) ground almonds (optional)

1/3 cup(80g) sour vegan cream

150g (4 ½ ounces) fresh raspberries


2 ½ cups (400g) icing (confectioners’s) sugar

2 tablespoons lemon juice

1 ½ tablespoons boiling water, approximately


1.Preheat oven to 180°c/350°F. Grease a 20 cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.

2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg power little at a time. Stir in sifted flours, ground almonds, sour cream and raspberries. Spread mixture into pan.

3.Bake cake about 40 minutes. Stand in pan 10 minuets; transfer to a wire rack to cool. Using a serrated knife, trim and discard edges of cooled cake.

Cut cake into 32 squares.

4. Making icing

5.Place cake squares on wire rack over a baking-lined tray; spread or drizzle icing over squares. Until set.